World Recipes

Hollipse

1 medium cabbage
2 cups half-cooked rice
2 pounds hamburger
Salt and pepper, to taste
2 tablespoons shortening
1 (No. 2 1/2) can tomatoes or tomato juice

Separate cabbage leaves. Let stand in hot water until wilted; drain. Place 1 tablespoonful rice on each cabbage leaf. Season hamburger; place 1 tablespoon hamburger mixture on rice. Roll the cabbage leaves; fasten each with a wooden pick. Arrange in a kettle with melted shortening; add tomatoes. Season to taste with salt and pepper. Cover tightly and cook slowly for 2 hours.

Himmel und Erde (Heaven and Earth)

4 medium potatoes, cut into 1-inch cubes
2 tart apples, sliced softened
1 tablespoon granulated sugar
4 slices bacon, cut into 1-inch pieces
1 medium onion, sliced
1 tablespoon butter or margarine, softened
Dash of ground nutmeg

Heat 1 inch salted water to boiling. Add potatoes, apples and sugar. Heat to boiling; reduce heat. Cover and cook until potatoes are tender, 10 to 15 minutes; drain.

Fry bacon until crisp; drain. Cook and stir onion in bacon fat until tender. Place potatoes and apples in serving bowl. Dot with butter; sprinkle with nutmeg. Top with onion and bacon.

Hasenpfeffer (Peppered Rabbit)

Rabbit tastes similar to chicken. It has virtually no fat and has fewer calories per pound than almost any other meat.

1 rabbit, cut into 8 serving pieces
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 tablespoons unsalted butter
1/4 cup brandy
1 tablespoon plus 1 teaspoon currant jam or jelly
1/2 cup sour cream

Begin preparation 24 hours in advance of serving time. Make marinade. After removing rabbit pieces from marinade, lightly pat them dry with paper towels. Reserve the marinade. Combine flour, salt and pepper in a paper bag. Put the rabbit pieces in the bag, and dredge them in the seasoned flour. Heat butter in a skillet, and brown the rabbit pieces. Pour the marinade over them, and simmer over medium-low heat for about 1 hour, or until the meat is tender and cooked through.

With tongs or a slotted spoon, remove rabbit pieces from the pan, and place them on a serving platter. Keep the meat warm while finishing the sauce.

Pour pan drippings through a sieve, pressing on the solids to release as much flavor as possible. Discard the solids. Reheat drippings, reducing them over high heat, if necessary, to make about 1 cup sauce. Add brandy and jam to the sauce, stirring until the jam is melted. Remove the sauce from the heat, and stir in the sour cream. Taste; add more salt and pepper if you like, and pour the sauce over the rabbit pieces.

Serve immediately.

Marinade
3/4 cup red wine vinegar
1/2 cup dry red wine
3/4 cup unsalted chicken stock
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoon pickling spice
1 bay leaf
1/2 teaspoon salt
1 teaspoon freshly-ground black pepper
6 juniper berries, bruised

Combine all ingredients, and pour marinade over the rabbit pieces in a nonreactive bowl. Cover the bowl, and refrigerate the rabbit pieces for 24 hours.

Remove the rabbit pieces from the marinade, and lightly pat them dry with paper towels.

Gypsy Cutlets (Zigeunerschnitzel)

8 veal escalopes
Seasoned flour
3 tablespoons butter or margarine
1 onion
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons flour
1 tablespoon paprika
1/2 to 1 cup beef stock
1/2 cup plain yogurt

Trim escalopes to remove any fat. Pound with a meat mallet if desired. Dredge in the seasoned flour and shake off the excess.

Melt butter or margarine in a large frying pan or saute pan and, when foaming, place in the escalopes. It may be necessary to cook them in two or four batches. Lower the heat and brown slowly on both sides for about 8 minutes in total. Remove and keep warm.

Slice onion thinly and add to the frying pan. Add the pepper slices and saute for about 3 minutes. Remove and set aside with the veal.

Add flour to the frying pan and allow it to cook slowly until golden brown. Add paprika and cook for 1 minute.

Whisk in the stock gradually to prevent lumps and bring to a boil. Replace veal and vegetables, cover and cook for 10 minutes, or until the veal is tender. Remove veal and sauce with vegetables to a serving platter.

Beat yogurt until smooth and drizzle over the veal to serve.

Gravy Soup (Gerstete Mehlsuppe, Switzerland)

5 tablespoons butter, melted
5 tablespoons flour
7 cups stock
Croutons
Grated Swiss cheese

Add flour to melted butter. Fry over low heat until deep brown. Add stock. Mix well. Boil at least 1 hour. Season to taste. Add croutons and grated Swiss cheese before serving.

Gouda Cheese and Egg Casserole (Holland)

4 eggs, slightly beaten
1 1/4 cups half-and-half
1 1/4 cups soft bread crumbs
1 cup shredded Gouda cheese
3/4 teaspoon salt
1/4 teaspoon pepper
Paprika

Mix all ingredients except paprika; pour into greased 1-quart casserole. Sprinkle with paprika. Bake uncovered at 325 degrees F until center is set, 45 to 50 minutes.

Yields 4 servings.