MealsWithMarge 10-1

Send your favorite recipes to reply@plymouth-review.com.

A BOUNTY OF RECIPES UNDER A HARVEST MOON

Just in case there was any doubt in our minds before, Mother Nature has informed us by her actions that fall has arrived. We’ve cut our grass, I’m guessing, for the last time and have started yard clean-up.

I have received many Prange’s sour cream muffin recipes, but since they are all so similar, I’ve decided we have enough choices in our recipes books by now.

Thank you to all the people who responded and introduced all of us to sour cream muffins. My family loved them, so I’ll definitely keep making them. One of The Review, employees, Genevieve Beenen, made a large batch and brought them in as her birthday treat!

I am happy to see people are still having rummage sales. I think our continued mild fall weather has given people a longer window of time to have those last-minute sales. I was very happy to see a friend I made while working at the Review, Barb Thiel of Plymouth, is having a fall sale. Barb comes in regularly to run a garage sale ad. At her sales, I always find things I can’t pass up, so am looking forward to visiting her sale this weekend. Thanks Barb – don’t stop those sales!

I received a note from Gloria Schultz of Plymouth. I know Gloria does a lot of baking and cooking and whenever I run into her (often at the grocery store) I try to talk her into sending me some of her favorite recipes. Finally she responded and here are two of her specialties.
• • •
Plum Kuchen
Ingredients:
Crust:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup butter or margarine (if using margarine, you may need more flour)
Filling:
30 plums (about, depending on size) halved or quartered with stone removed
1/2 cup sugar
1 tablespoon flour
Custard:
1 egg, beaten
1/2 cup sugar
2 tablespoons cream
cinnamon to your taste
Crumb topping:
1/2 cup flour
1/2 cup sugar
1/4 teaspoon salt
4 tablespoons butter

Directions: Prepare crust. Mix crust ingredients until thoroughly blended; press crust on side and bottom of 7x11-inch pan.

Prepare filling. The number given for plums is based on the small blue plums. Adjust the number according to the size plums you use. Mix plums with sugar and flour. Spread plum mixture on top of crust.

Prepare custard. Combine beaten egg with sugar and cream. Spread over plums, sprinkle with cinnamon.

Prepare crumb topping. Combine flour, sugar and salt. Cut in butter until the mixture looks like small crumbs. Spread over custard.

Bake at 350 degrees for 40-50 minutes.
• • •
Apple Kuchen
Ingredients:
Crust:
1 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter or margarine (more flour may be needed if margarine is used)
Filling:
4 apples, peeled and sliced thin

1/2 cup sugar
1/2 teaspoon cinnamon
Streusel:
1/2 cup flour
1/2 cup sugar
1/4 teaspoon salt
4 tablespoons butter

Directions: Prepare crust. Mix ingredients thoroughly until smooth. Press on sides and bottom of 7x11- inch pan.

Prepare filling. Place sliced apples on top of crust. Mix sugar and cinnamon. Sprinkle over apples.

Prepare streusel. Mix dry ingredients. Cut in butter until it looks like small crumbs. Spread over apple filling.

Bake at 350 degrees for 45-50 minutes.

• • •

Gloria said she got these recipes from her sister, Doris Koepke. Thanks to both of you. Talk about “comfort foods” – these kuchens make me want to light the fireplace and the oven and start baking!

• • • The following recipe was brought into The Review by Conrad Bilgrien of Plymouth.

• • •
Basic Hamburger BBQ
Ingredients:
2 pounds ground beef
2 ribs celery, chopped coarse
1 large onion
1 ounce Worcestershire sauce
1 can tomato soup, undiluted
1 cup catsup
1/2 cup hickory-smoked BBQ sauce
1 4-ounce can mushrooms, optional
1 cup beef bouillon, optional
1 teaspoon garlic powder, optional

Directions: Fry hamburger and onion with salt and pepper. Put all ingredients in slow cooker or Nesco. Stir periodically over medium heat, 2-5 hours.

To thicken: uncover for a minute or two to let steam escape. To thin: add tomato juice. Serve on buns. Recipe can be doubled or more. Adjust ingredients accordingly.

• • •

Does someone have a recipe for chicken noodle soup? – Or, in fact, any soup recipes to enjoy as we move from outdoors to indoors this month.

• • • Send your recipes to our e-mail address above; or mail to The Review, P. O. Box 317, Plymouth WI 53073; or bring your recipe to The Review office at 113 E. Mill St., Plymouth.