Subj : St. Norbert 06
To   : All
From : Dave Drum
Date : Sat Jun 05 2021 11:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Norbert's Cold Cucumber Soup (Bavarian Wurst House)
 Categories: Squash, Vegetables, Citrus, Herbs, Dairy
      Yield: 7 Servings
 
      1    Cucumber; 8" - 10" long
      1 md Onion; in small chunks
           Juice of 1 lemon
           Juice of 1 lime
     15    Sprigs fresh dill
      1 cl Garlic
    3/4 c  Buttermilk
        ds Salt
           Fresh ground white pepper
        ds Hot pepper sauce; to taste
    3/4 c  Sour cream
 
  Peel cucumber, slice lengthwise and remove seeds. Cut
  into small chunks.
  
  In a mixing bowl, combine cucumber, onion, lemon and
  lime juices, dill (without the stems) and garlic. Add
  buttermilk, salt, pepper and hot sauce. Let rest about
  30 minutes.
  
  Transfer mixture to a food processor or blender. (I have
  an Osterizer blender and use the grind button for 2 to 3
  minutes
  
  If you prefer an extra-fine and smoother consistency,
  process the mixture longer.) An immersion blender also
  can be used.
  
  Transfer to a bowl and adjust seasonings. Cover and
  refrigerate 3 to 4 hours.
  
  Makes: 6 to 8 cups
  
  RECIPE FROM: http://archive.jsonline.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Norbert's Swedish Potato Sausage
 Categories: Potatoes, Beef, Pork, Vegetables, Dairy
      Yield: 20 Pounds
 
     15 lb Potatoes; peeled
      3 lb Onions; peeled
      3 lb Boneless pork butt roast
      3 lb Ground beef
    1/3 c  All-purpose flour
      5 tb (to 7 tb) salt
      4 tb Pepper
      3 ts Ground allspice
  1 1/2 ts Ground nutmeg
    1/2 c  (to 3/4 c) milk
 
  In a food grinder using the coarse disc, alternately
  process the potatoes, onions and pork. Combine with the
  ground beef. Mix until well distributed.
  
  Combine all dry ingredients and sprinkle over
  potato/meat mixture. Add milk and mix well.
  
  Sausage may be made into patties or stuffed into hog
  casings. Using immediately or freeze in serving-size
  portions.
  
  Makes: about 20 pounds
  
  Norbert Manko, Iron Mountain, Michigan
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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