Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com
Come in from the cold and warm yourself from the inside out with this delicious recipe for Shirley's Bavarian Beef Stew. Ginger snaps, red cabbage and caraway seed lend the Bavarian flavor to this beef stew. For dessert try this recipe for Sour Cream Devil's Food Cake.
SHIRLEY'S BAVARIAN BEEF STEW
This is an old Iowa recipe.
2 lbs beef stew meat, cubed
2 medium onions, sliced
3 tbsps shortening
1 1/2 cups water
2 tsps salt
1/2 tsp black pepper
1 bay leaf
1 1/2 tsps caraway seed
1/4 cup vinegar
1 medium head red cabbage, cut into wedges
1/2 cup ginger snaps
1/2 cup warm water
Heat the shortening in a pressure cooker; brown the beef and onions. Add the 1 1/2 cups water, salt, salt, pepper, bay leaf, and caraway seeds. Cover and cook at 10 pounds pressure for 15 minutes. Cool and add vinegar and place cabbage wedges on top of the meat. Cover and cook at 15 pounds pressure for 5 minutes. Meanwhile, soak the ginger snaps in the warm water. Remove the cabbage and meat to a heated platter. Add ginger snaps to the liquid and bring to a boil, stirring to make a smooth gravy.
SOUR CREAM DEVIL'S FOOD CAKE
This recipe is from an old Church of Christ recipe book. I have no idea of the city or state. The recipe was submitted by H. Marshall.
1/2 cup cocoa powder--fill with boiling water to make 1 cup
1 cup sugar
2 eggs
1 tbsp lard or shortening
1 cup sour cream
1 tsp soda
1 tsp baking powder
2 cups flour
Preheat oven to 350 degrees.
Mix cocoa and boiling water together and set aside. Mix remaining ingredients well then add to the cocoa and water. Mix well, pour into greased and floured 9x13-inch pan and bake at 350 degrees for 30-35 minutes or until done.
Enjoy!
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