From the April 2008 meeting:

Goetta

• 2 qt. cold water
• 2 lb. ground beef
• 1 lb. ground pork
• 2 c. pinhead or steel cut oats
• 1 med. minced onion
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. sage
• 2 bay leaves

  Use a heavy pan. Break up the meat in water with a fork as the water is beginning to boil. Add all the other ingredients, stirring often. Cook for at least 3 hours. The goetta will be thick when it is done. Pour into loaf pans. Allow to cool before refrigerating. Refrigerate the goetta to let it set. Slice it and fry in bacon grease for a delicious breakfas!.

  From the February 2008 meeting:

  Beef Borscht

  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 1 garlic clove, finely minced
  • 1 1/2 cups finely shredded cabbage
  • 6-8 medium-size beets, about 1 1/2 pounds, trimmed and peeled
  • 2 cups tomatoes that are cored, blanched, peeled and chopped
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar
  • Salt to taste
  • Freshly ground black peper to taste
  • 3 cups fresh or canned vegetable stock, or beef broth
  • Boiled potatoes
  • Sour cream, optional

    Heat the butter in a large, deep saucepan or a small kettle and add the finely chopped onion. Cook, stirring, until the onion is wilted and add the garlic and cabbage. Continue cooking, stirring the cabbage until wilted.

    Grate or shred the beets and add them to the cabbage. Add the tomatoes, vinegar, sugar, salt, pepper and stock to the broth. Bring the broth to a boil and simmer for about 1 hour. Serve with boiled potatoes and garnish with the sour cream.

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