Fat Frog Diary

UKRAINIAN BORSCHT This recipe is from my teenage years, cut out of a Better Homes and Garden or Family Circle magazine. Family Circle is no longer in publication.   I have a much-beloved Dutch oven, purchased less than a year ago, after fighting the expense and refusing to pay that much for a pot. Now I'm sorry I waited so long. It really does allow me to brown a meat on the stovetop, then pop the whole thing in the oven if required, but it has the versatility of simmering all day on the stove if that's what's needed as in this recipe.  Yes, this is a recipe using beets. I recommend serving it first at Halloween time because of the color. You can call it Vampire Stew and tell the diners it's red to attract vampires. Use the fancy baby potatoes and cut them into skulls by digging out eye holes and slicing the smaller end to have "teeth." The carrots can be cut into coins and then shaped into pumpkins to add a real Halloween flair.  Disclaimer: I am not a chef, ...

  Vegetable Chowder While not vegan, it *could* be with a few adjustments. After all, vegetable broth is readily available and easy to keep around. You might have to experiment with substitutions for light cream. Nut milks, coconut milk, and hemp milk might be good alternatives.  Notes: 1. Rutabaga is in season October and November in the US, but easily found until March.  2. Parsnips are in season October through May, and usually sweeter than carrots.  ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I post has been checked out by me, but in no way do I guarantee that my suggestions will work for you. YMMV (Your mileage may vary.) Some links may give the original poster a small commission on products sold via the link. I personally am not an affiliate, nor do I earn commissions on products. The links provided are ex...

Sauerkraut Soup with Sausage This is one of the oldest recipes in my collection, dating from somewhere around 1975. Since it's been torn, I'll fill in the blanks on the ingredient list.  RECIPE INGREDIENTS  2 strips bacon, chopped 1 medium onion, minced 1/2 tsp paprika 1 can (I lb) of sauerkraut, drained and rinsed 6 cups bouillon (see notes)  2 cups diced red or yellow potatoes 1 bay leaf 1 1-lb ready to eat Kielbasa, cut into bite-sized pieces Salt and pepper, to taste Chopped parsley for garnish, if desired Notes 1. Better than Bouillon has a ham flavor, which would work well to give more of a pork flavor. If you can't find Better than Bouillon at your supermarket, use chicken broth. I've provided a link below so you can purchase online if desired.  2. I don't bother peeling my potatoes. If you don't mind the peel, leave it on and just dice the potatoes into bite-sized bits. I recommend using red or yellow potatoes because they are slightly firmer t...

  Beef and Cabbage Soup This recipe hails from the late1970's, approximately 1976. While you could make adjustments and cook this in the slow cooker, I think you'd be missing out on all those brown bits at the bottom of the Dutch oven.  Notes: 1. The missing words from that turned corner (Sorry!) are "tender" and "soy".  2. You can substitute any healthier oil for the shortening. I use vegetable oil most of the time, but feel free to experiment and let me know.  Sources While I'm no longer sure, this recipe probably came from either Better Homes and Gardens magazine or Family Circle magazine. I was a teenager and my mother happily let me cut up her magazines for recipes after she was done reading them. I was unconcerned with preserving sources as a teen.  ************************ Disclaimer: I am not a chef, nor a licensed food service professional of any kind. I'm a grandmother who loves to cook and loves efficient cooking. Anything I po...