The old fashioned Belgi French Cookie irons by the original company are no longer produced. 
 However, an  electric style  is available through Dinks Red Barn, 69 Highway, just south of Franklin. Phone 620-235-0223. 
 You can also call John at 620-347-4743.  John will be happy to make arrangements to ship one to you. 
If you have an old cookie iron you would like to sell please contact Phyllis  at  memrylane@yahoo.com   as someone is always looking for one.

Recipes Wanted

ANTI-PASTA  APPLE DUMPLINGS APPLE STRUDEL (Croation) BAGNACALDA CABBAGE ROLLS STUFFED CABBAGE ROLLS  " golabki " CABBAGE ROLLS WITH GROATS & MUSHROOMS " golabki z kasza i grzybami" CABBAGE ROLLS WITH MEAT  "golabki z miesum" CABBAGE ROLLS WITH RICE & MEAT " golabki z ryzem i miesem" CABBAGE ROLLS WITH RICE & SAUSAGE "  golabki z ryzem i kielbasa"

FRENCH COOKIES (Gulette's) FRENCH COOKIES

PAUNHAUS PON HAUS (Scrapple) POTICA DOUGH POVITICA SARMAS SCRAPPLE (Pon Haus)

 French Cookies (Gulette's as we called them)
 (This recipe came from my great aunt Jane Duprez Brugneaux
through my Mom Madeline Duprez down to me Josette Duprez Peterson.)

1 lb. butter
3 C.sugar
9 eggs
6 1/2 C. Flour
3 t. vanilla (I use real vanilla only)
2 t almond (I do not use this)
Dash salt
1/2 C whiskey or brandy

Cream butter and sugar. Add eggs a few at a time. Stir in vanilla and salt and then begin to add flour. Stir in flour and whiskey alternating each and it is easier. It is a very heavy dough. Refrigerate overnight. If dough is a little soft, I put a little in freezer for a short while to make it more manageable. My family either rolls long slender cookies or balls to make cookies. This much dough will take you about 3-4 hours if you make one at a time. Our family really loves these cookies.

SARMAS
(Tamra Bailey)
My name is Tamra (Wimler) Bailey. I was poking around on the internet researching some geneology for the Wimler family. I was intrigued by your request for a recipe for stuffed cabbage. Our family recipe is not like any other I've encountered. Let me know if this sounds familiar or not..

 Ground meat (pork & beef), rice, lots of garlic and pepper and some other seasonings wrapped in cabbage leaves and cooked in nothing but Sauerkraut, slices of garlic, pieces of butter, salt and pepper.

 I've always wondered the real origin of this dish, our family called it "Sarmas". My grandmother was required to learn this recipe because it was a favorite family recipe of my grandfathers side.

 My grandmother also made a special kind of noodle dumpling that sounded something like "allutions?" that I don't have the recipe for.

Stuffed Cabbage Rolls
        " golabki "
 (Barbara Brewer, Payson, Arizona)
Cut out the core from a 3 lb. head of cabbage and remove wilted outer leaves, setting them aside for later use.  Place the cabbage core-side-down into a pot of boiling water to cover and cook several min.  Remove the softened outer leaves and set aside.  Continue cooking and removing leaves until you get to the undersized ones which should also be reserved.  Trim the thick center vein from the bottom of each large leaf.  Another way it to pound it a bit with a meat mallet to soften it, taking care not to damage the leaf.  Place a roll (about 3 heaped T.) of filling (see recipe below) at center perpendicular to the stem.  Fold sides of leaf over filling and then roll up, starting at the stem end.  Some cooks tie the cabbage rolls with a thread, but this isn't  really necessary if you carefully place them seam-side-down in roasting pan.  Line the roaster with 1/2 the wilted, damaged, undersized or otherwise unused cabbage leaves, as this prevents your golabki from burning.  Place the liquid over the cabbage rolls.  This can be court bouillon or meat stock, the water in which the cabbage was par-boiled (in which 1-2 bouillon cubes may be dissolved) or tomato sauce of choice (see below).  Cover with remaining unused cabbage leaves to prevent scorching and bake in  350 degree oven (covered or uncovered) about 2 hrs.  Switch off oven and let them stand at lease 30 min. before serving.  Serve with boiled, mashed or puree potatoes.  Fresh salads are generally not served with golabki.  This dish will be even tastier if refrigerated overnight and reheated the next day, allowing flavors to blend and mature.
 
     CABBAGE ROLLS WITH RICE & MEAT
            golabki z ryzem i miesem
  (Barbara Brewer, Payson, Arizona)
    Simmer 1-2 finely chopped onions in several T. butter until golden and tender and combine with 2-3 c. slightly undercooked rice and 1/2 1lb gound pork, pork & beef or pork, beef & veal combination.  Mix in 1 raw egg and season to taste with salt, pepper and (optional) paprika.  (Other flavoring possibilities include prok seasoning, hunter's seasoning and/or 1-2 bust mashed garlic.)  Combine ingredients well and fill cabbage leaves as above.  For cabbage rolls in tomato sauce, use any of the following: 1) fresh tomatoes, peeled, diced and simmered in a little cabbage water briefly; 2) canned stewed tomatoes; 3) canned tomato sauce; 4) tomato paste diluted to taste with wabbage water; 5) ketchup mised with a little cabbage water; or 6) canned tomato soup, straight from the can or diluted with a little cabbage water.  Whichever you prefer, pour a little tomato sauce of choice over each layer of golabki in roaster, but the most over the top layer.  Salt & pepper each layer and bake as above.  Another way is to bake goplabki with 2 c. or so cabbage water.  When cooked, fork-blend 6 T. tomato paste with 1 c. or so cabbage water and 1 T. flour until smoothe, bring  to boil, salt& pepper (alittle sugar may also be added) and pour over cabbage rolls on serving platter.  For a smoother, richer-tasting sauce, stir in heaping T. sour cream.  NOTE:  Instead of tomato sauce, any of the following are also very good.  Soak 1/2-1 oz dried Polish mushrooms in 2 c. water 2 hrs., then cook in same water until tender.  Chop mushrooms and distribute them evenly between layers of golabki in roaster.  Combine 1/2 the mushroom liquid with 2 c. court bouillon, pour over cabbage rolls and bake.  When nearly done, fork-blend remaining mushroom liquid with 1 c. sour cream and 1-2 T. flour, salt& pepper and pour over golabki.  Allow to simmer 10-15 min.  Garnish with chopped parsley and/or dill just before serving.  Instead of thick sauce, for a change of pace bake the cabbage rolls with 2 c. or so meat stock court bouillon added.  When cooked, dice and fry 1/4 lb. white salt pork until you get golden, crunchy nuggets.  Pour nuggets and as much of the drippings as you like over golabki on serving platter.
 
    CABBAGE ROLLS WITH RICE & SAUSAGE
        golabki z ryzem i kielbasa
  (Barbara Brewer, Payson, Arizona)
    Substitute 1/2- 1 lb. skinned, ground smoked or greash kielbasa or even knackwurst, frankfurters or bologna for the raw meat.  Otherwise, proceed as above.  Other possibilities include finely diced or ground cooked meat or smoked fish.
 
    CABBAGE ROLLS WITH MEAT
        golabki z miesum
   (Barbara Brewer, Payson, Arizona)
    Soak 2 stale, crumbled-up kaiser rolls in 3/4 c. milk until soggy.  Simmer 1-2 finely chopped onions in several T. butter until they just begin to brown.  Run soggy rolls through mead grinder, combine with the onions, 3/4-1 lb. pork or pork& beef, 1 raw egg.  Mix well and season with salt, pepper and (optional) port seasoning or hunter's seasoning.  Fill cabbage leaves with mixture and proceed as with cabbage rolls with rice & meat.
 
    CABBAGE ROLLS WITH GROATS& MUSHROOMS
         golabki z kasza i grzybami
  (Barbara Brewer, Payson, Arizona)
    Soak 1 oz. dried Polish mushrooms in 2 c. water for 2 hrs. and cook in same water until tender.  Reserve liquid, chop mushrooms fine and mix with 3 c. cooked buckwheat groats or fine barley.  Add 2 chopped onions simmered in 3 T. butter, 1 T. chopped parsley and 2 eggs.  You may first add just the yolks and then fold in the stiffly beaten whites.  Add some bread crumbs if mixture is too wet and mushy.  Season generously with salt & pepper and (optional) pork seasoning or hunters; seasoning.  Fill cabbage leaves with mixture and proceed as with cabbage rolls with rice and meat.
 

PAUNHAUS
 (Diane Sorgatz "The Melting Pot".)

SCRAPPLE (Pon Haus)

(Carol Law)

MAKES TWO 9x5-INCH LOAVES

I have finally become a believer. I grew up in Pennsylvania with Scrapple, a popular breakfast meat, all around me. I just could not acquire a taste for it because of some seasoning to which I objected. Not to mention, I never really understood what was in scrapple and therefore bulked at the mushy consistency. Since I started the PA Dutch recipe page, I knew I would have to make it one day and get it posted, whether or not I liked it, using scrapple fans as the judges. So I found several recipes, gathered ideas from the combination and, lo and behold, the stuff is pretty good. And, much to my surprise, considerably healthier than I ever suspected. To describe it in terms you might better recognize, it is very much like fried polenta. It is mostly corn meal mixed with cooked lean meat and seasonings, poured into loaf pans and refrigerated overnight to stiffen, then sliced and fried in a little butter. Every recipe I found was different in amounts, seasonings and some of the methodology. You will find some of the variations listed below.

INGREDIENTS

• One 3-pound pork butt, bone in
• 4 quarts water
• Salt and pepper to taste
• 1-1/2 teaspoons dried thyme
• 2 teaspoons rubbed sage
• 1 teaspoon ground savory
• 1/8 teaspoon allspice (start with less)
• 1/8 teaspoon nutmeg (start with less)
• 1/8 teaspoon cloves
• 3 cups corn meal

Place the pork and water in an 8-quart stock pot. Add salt and pepper. Bring to a boil; reduce heat, cover and simmer until pork is tender, about 2 hours. Place the meat on a large plate; reserve the stock. When the meat is cool enough to handle, remove it from the bones and discard excess fat. Chop the meat very finely; set aside.

Place 2-1/2 quarts of the stock in a 5-quart pot. Add the thyme, sage, savory, allspice, nutmeg and cloves. Bring to a boil and gradually add the corn meal, stirring or whisking rapidly until it is all combined. Reduce the heat to medium or medium-low and continue to cook, stirring often, until the mixture is very thick, so that a spoon almost stands up by its own, about 15 minutes. (If it gets too thick, just add a little more of the broth and stir well.) Add the meat and stir well to combine. Reduce the heat to low and cook for an additional 15 minutes, stirring occasionally. After a couple minutes, taste for seasoning and adjust as desired. Scrapple must be well-seasoned or it will taste very bland when fried.

Place a piece of waxed paper into the bottom of two 9x5 loaf pans so that the ends extend over the two long sides. That will make it easier to lift the refrigerated loaf out of the pan later. Pour half the mixture into each pan. Cover with foil and refrigerate overnight or until chilled and solid.

To fry, remove the loaf from the pan and place on cutting surface. Slice into about 1/4 to 1/2-inch slices. Heat a large skillet over medium-high heat. Add some butter and, as soon as it melts, add the scrapple slices. It is critical with scrapple to let each side brown thoroughly before attempting to turn it over or it will stick and fall apart, so be very patient. Serve as is or, as many PA Dutchmen would do, with ketchup or apple butter.

Notes: You will have to learn, as I did, what degree of thickness to cook the corn meal. On my first attempt, it obviously was too thin because the chilled mixture did not get as stiff as expected. If that happens to you, don't panic. I was still able to slice and fry it, although it fell apart easily. You will need to play with the seasonings, tasting and adjusting until you get what you want. Many people dredge scrapple in a light coating of flour before frying. Scrapple freezes very well; just slice and wrap individually in waxed paper and then place in freezer bags. Take out as many slices as you want and fry them frozen, reducing the heat slightly to allow more cooking time. Remember, everything is previously cooked so it only needs to be browned and heated through. Serve instead of bacon, ham or sausage for breakfast, lunch or dinner.

Variations: Two of the recipes I used as sources were from a Jeff Smith cookbook and Grandma Born's Scrapple on my Recipes from Visitors page as submitted by William Cooper. One recipe uses pork neckbones, which I understand produces a more gelatinous texture which aids in holding the mixture together. The other uses boneless beef chuck in addition to the pork butt, but less broth to cook the corn meal. The seasonings are completely different, one using herbs and the other baking spices. Another difference is that, in one preparation you coarsely chop the meat, while in the other the meat is passed through a meat grinder. So you can see that, once you start making scrapple, there are many ways to conform it to your own tastes. I know that I plan to do some more experimenting.

CABBAGE ROLLS (SARMA)
Patty Dasovich
Just saw your website about the stuffed cabbage rolls.   My aunt (who was born in Croatia in 1921) taught my mother how to make them.  We also called it "sarma", and it was ground up beef mixed with rice, garlic, tomatoes, pepper, salt, and other spices rolled up in cabbage leaves.  Then she would place the rolls in a big pot and cook them further in a hearty tomato sauce.  (She didn't use sauerkraut.)  As a kid, it was my favorite meal in the world, but because it took several hours in preparation, we only had sarma on rare occasions.

I hope that helps.  Thanks for letting my memory travel back to the warm welcome of my mom's kitchen.  Peace,  Patty (Dasovich)

FRENCH COOKIES
 (Ann Setina)

    FRENCH COOKIES
(Frank Bair)

Here's the worlds best french cookie recipe, sorry I can't help you on the other. 
Makes appx. 12 to 15 dozen french cookie like the ones you ate as a kid.  My mon was Italian lived Arma Ks. and Pittsburg.  She was without a doubt the best cook in the history of America.  I have her original hand written recipe book, and everything in it is world class.  I will share her french cookie recipe.  She had a hand held cookie iron she would hold over the burner on a store, and she would make 20 dozen on holidays, and they would be gone in a week.   She made all kinds of candies, cakes, pies, cookies, palanta, raviolas, pork dressing, and on and on.
The french cookie makes about 15 dozen cookies:
 
2 lbs. dark brown sugar
2 cups sugar
1 dozen eggs
1lb unsalted butter
1 lb oleo
1/2 cup wiskey
1 bottle vanilla extract, small bottle
1 bottle butter extract, small bottle
1 bottle brandy extract, small bottle, sometimes I put a bottle and a half.  The real secret to the taste is brandy extract.
8 to 12 cups flour.  Less flour the more crispy, more flour the thicker they are.
 
Sometimes I make 1/2 a recipe, so cut everything in half.
I melt the butter into liquid, and then mix with all the other liquids, then I mix with the sugars, then I add flour last.  Then I mix into a very smmooth batter.  Let sit for an hour or two to setup, Then go to work.
Batter should be thick enough where you can spoon and put into your belgian waffle iron, but not to thick.  I have one of the original Belgial waffle irons that has the thin grooves.  Hope you make them and I'm sure everyone will enjoy them.  My grandkids eat them faster than I can make them.