Tag Archives: milk

Recipes - Soups, Stews, & Chowders

German Sausage Chowder

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german sausage chowder and pretzels

This recipe from the Maui News is an oldie-but-goody. I pasted it in my notebook and enjoyed it many times, sending it along to mama for enjoying on winter days in Florida. Here in Missouri today, it is damp AND chilly AND the drizzling rain continues, and so a perfect time for cooking up this chowder. I halved the recipe today because I had already used half of the sausage and the cabbage for another purpose but still ended up with four nice servings.

The chowder is hearty with potatoes, onion, cabbage and smoked sausage, and the broth just as hearty with their flavors. Though the original recipe doesn’t advise sautéing the vegetables and sausage for five minutes with a tablespoon of butter, tonight I did so and it enhanced the overall flavor. You might enjoy this with cornbread muffins because the broth just says, “bread please” but I settled on the Spiced Pretzels also prepared today. The Teacher Gang ate the first batch of pretzels this week down to the crumbly crumbs and today’s batch proved a quirky, but satisfying, accompaniment to chowder tonight. Together, they hit the right note: spicy and creamy. You will love this chowder if you’re expecting cold weather this week too.

German Sausage Chowder

Ingredients:
1 lb. fully cooked bratwurst or kielbasa, cut into 1/2″ pieces
2 russet potatoes, peeled and chopped
1 onion, chopped
1-1/2 tsp. salt
1 tsp. pepper
1 small head cabbage, shredded
3 cups milk
3 T. flour
1 cup Swiss cheese, shredded
Fresh parsley, snipped

Directions In large saucepan or 4-qt. Dutch oven, combine sausage, potatoes, onion, salt and pepper. Saute for 5 minutes in 1 T. of butter. Add 2 cups water and bring to boil; reduce heat. Cover and simmer for 15-20 minutes or until potatoes are nearly tender. Stir in cabbage, cook another 10 minutes or until all vegetables are tender. Stir in 2-1/2 cups of the milk. Blend remaining 1/2 cup milk and the flour and shake well in a jar with a tight-fitting lid to blend; stir into soup. Cook and stir until thickened and bubbly. Stir in the cheese and turn off heat. When cheese has melted, stir to blend well. Garnish with the fresh parsley.

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Recipes - Desserts

An Old Favorite

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shauns pistachio angel delight

One of my hanai nephew’s favorite desserts (and he has already changed the recipe and made it even more his own), Shaun’s Angel Delight is a wonderful dessert for Christmas or any time at all. The mac nuts Shaun added in lieu of the pecans I used at Kete-Yama’s are a wonderful connection as well to our island home, Maui. And, of course, he used his favorite Pistachio pudding and not my recipe’s French Vanilla. I made this dessert daily at Kete-Yama’s, my small café on Maui, and it quickly became Shaun’s favorite. The middle layer is the custard so you can be creative here (i’m thinking chocolate pudding mix and adding chocolate shavings to the top instead of flaked coconut). No matter the flavor, the texture is always complemented by the crispness of the shortbread crust. Mama’s sister, our Aunt Lou, sent me this recipe when I asked at home for good dessert recipes for the café, and it became a reliable and popular item on our menu. This one you made looks so yummy, Shaun! Hark, the Herald Angels Do Sing!

Shaun’s Angel Delight

Ingredients

1 cup flour
1 stick butter, melted
3/4 cup pecans, chopped small
1-(8 oz.) block cream cheese, softened
1 cup powdered sugar
1 cup of 12 oz. container Cool Whip, reserve extra for topping
2-(3 oz.) boxes French vanilla instant pudding
3 cups milk
Shredded coconut

Directions Preheat oven to 350. To make crust, combine flour, butter, and nuts in medium bowl. Stir well to mix thoroughly then press into the bottom of a 9×13 pan; bake 20 minutes or until lightly browned. Cool well.

When crust has cooled, make the second layer by combining cream cheese, powdered sugar, and the Cool Whip in a large bowl and stirring well to thoroughly blend. Spread on top of crust.

Prepare the top layer by combining the instant pudding mix and milk in large bowl. Beat well with electric mixer until thickened. Spread on top of the second layer and top with reserved Cool Whip, shredded coconut, and more chopped nuts if desired. Chill well before serving.

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