Schwiegermuttertee Mother In Laws Tea Recipes

Steps:

• Wash the oranges and the lemon thoroughly and rub down the skins with the sugar cubes. Put the orange sugar into a bowl and then add the juice of your 5 oranges and 1 lemon. Stir well, cover and leave to rest for an hour.
• Pour boiling water over the tea leaves, leave for a couple of minutes and then strain. Mix the tea with the orange juice mix, the rum and then heat the mix again. Don't let it boil as this will ruin the flavour.
• Pour the tea into a teapot and serve. Often served with Christmas cookies.

Steps:

• Place the defrosted loaves into two separate bowls.
• Add a pinch of sugar and salt, pepper if desired, to each bowl.
• Sauté the onion, add the sautéed onion to the bowl containing the defrosted white gefilte fish mixture.
• Mix well.
• Drain the defrosted frozen chopped spinach well, squeezing out any excess water, add it to the white gefilte fish mixture.
• Mix well.
• Layer, in a well greased loaf pan, one half of the salmon mixture, then all of the white gefilte mixture, then the last half of the salmon mixture.
• Cover with foil and bake at 350°F for 1 and 1/2 hours.

Steps:

• Spread each cracker with 1 tsp of the cream cheese spread.
• Top evenly with the cocktail sauce and one shrimp.
• Sprinkle some of the finely chopped onions on top (if you desire).

Steps:

• If using fresh corn on the cob, cook the corn in boiling water and sit aside to cool before cutting. If using canned or frozen corn, add to the soup pot with the creamed corn.
• Brown the sausage in a soup pot over medium heat for about 8 minutes. After 5 minutes of cooking, add the onion and garlic to the pot, stir well. Add the potatoes, salt, marjoram, pepper, and water. Bring to a boil and cook until the potatoes test done, about 20 to 25 minutes.
• Add both corns and the evaporated milk and bring to a steaming heat. Don't boil.
• Note: You can substitute the fresh corn with a canned peg corn or frozen corn.
• Garnish with parsley and serve.

Steps:

• Preheat oven to 350°F.
• Lightly brush the pita rounds with 1 teaspoon of the olive oil and sprinkle with Italian seasoning blend.
• Preheat remaining oil in a non-stick skillet over medium-high heat; add onion and cook until onion begins to brown lightly.
• Add the green bell pepper and cook until crisp tender.
• Add the roasted red pepper and leftover roast beef, cook stirring frequently until warm.
• Divide the meat and vegetable mixture evenly between the pita rounds, top with shredded cheeses.
• Bake in oven for 8 to 10 minutes or until cheese melted and pita rounds are hot.
• Sprinkle with crushed red pepper and serve immediately.