Lindgren Family Recipes - Myra Lee Winch Lindgren Recipes - Zuppa Toscana Soup - page

Zuppa Toscana Soup

   I pulled this recipe off the internet on a website that is named something like copycat or knock off from the Olive Garden Zuppa Tuscana. It's fairly easy. Just get organized and then dump the ingredients in as they are called for. I serve this is shallow bowls. It is delicious in the winter and will warm you up quite nicely!

10 cups of chicken broth [store made is fine. [If you don't have enough premade chicken broth, mix 1 "cake - Knorr's" - dry chicken broth spices to 2 cups of water and bring mixture to a boil in the microwave.]
3 medium potatoes
4 slices of bacon [it depends on how many people you are going to serve]
1 pound Sage spiced sausage.
1 cup coarsely chopped white onion.
1 - 2 shakes of the red pepper flakes
8 ounces of cream
Grated Parmesan cheese
A handful of dried kale

   In a deep pot, brown bacon and set aside. Keep enough of the fat to coat the bottom of the pan.
   Add the ground sausage and cook. [I mash the meat with a potato masher to make it finer.] Add the onion and pepper flakes, then saute' the mixture until the meat is brown.
   While the sausage is cooking, clean the potatoes and slice thinly into a bowl of cold water.
   Add the chicken broth to the sausage mixture. Turn the heat down, so the soup will come to a gentle boil.
   At this point, add the sliced potatoes and let them cook for 20 - 30 minutes.
   [You can cover the soup and turn down the heat, if you are making this slightly ahead of time.]
   Heat the shallow bowls.
   Clean and cut the green onions into 1/4 - 1/2 inch pieces.
   When it is time to serve the soup, ladle the soup into the bowls.
   Sprinkle the grated Parmesan on top of the soup. Then add a small amount of kale [see picture]. To off with the cooked bacon.
   Serve.
   I hope you enjoy this recipe.

[This recipe tastes better than Olive Garden's. I think they have had so many budget cuts that they use as little sausage as possible.
   This recipe becomes easier to "build" the more you make it. It can seem a little overwhelming at first. But after the 2nd or 3rd time you make it, it will be extremely easy! Trust me - have I ever lied to you?]

©All rights reserved by Pathways in Genealogy. 2020 - 2021. No part of this website/blog may be reproduced without the express written permission from the owner.

Lindgren Family Recipies - Nana's Christmas Plum Pudding and Brandy Sauce!

Nana's Christmas Plum Pudding

AND BRANDY SAUCE!

9 eggs
1#[cup] raisins, currants, sugar
1 1/2 # flour, 
1 1/2 # grated bread crumbs
1# Suet chopped fine, slightly salted
1/4# each citron, orange, lemon
1 tsp each cinnamon, nutmeg
1/2 tsp cloves
2tsp pkg. pwd, sifted thru flour.
Mix dry ingredients. Add 9 eggs & enough milk for stiff batter. Dip bag in hot water - wring out - flour thoroughly. Drop in pudding - leave room to swell before tying with string. Have broken plate in bottom of kettle to prevent burning. Cover with boiling water & boil hard for 8 hrs (replenishing water)

BRANDY SAUCE

(which is why you make the pudding!)
Cream 1 c butter
            1 c sugar
When light add 4 beaten eggs. Stir in 1 wine glass of brandy & a pinch of salt + 1 C cream or milk. Beat well. Place over fire stirring till thickened like cream. Do NOT BOIL.) Double boiler good idea - 

Serve pudding & sauce hot -

Submitted by Karen Louise Lindgren Bradford
©All rights reserved by Pathways in Genealogy. 2020 - 2021. No part of this website/blog may be reproduced without the express written permission from the owner. 

Lindgren Family Recipies - Old Virginia Wassail and Gingerbread - page 1

This recipe for the old-English traditional Christmas wassail is based on that used by Virginia's famed Williamsburg Inn for more than a century.

"OLD VIRGINIA WASSAIL."

2 qts sweet apple cider

2 cups orange juice

1 cup lemon juice

2 cups pineapple juice

1 stick whole cinnamon

1 Tsp. whole cloves

   Combine ingredients and bring to a simmer - 3 min. Strain and serve hot.

================================================

GINGERBREAD

Cream thoroughly -

1/2 cup shortening

1/2 cup sugar (granulated or brown, latter firmly packed)

Add beating well - 1 egg

Then add -

1/2 cup molasses (light or dark, as preferred)

1 1/2 teaspoons vinegar

Sift together - 

3 cups sifted flour

1/2 tsp. soda

1/2 tsp. salt

1 tsp. allspice

1/4 tsp. cloves

   Stir in sifted ingredients mixing only until blended. Chill dough, then roll our on lightly floured board to 1/8" thickness. Cut with gingerbread man cutter. Place on greased cookie sheet. Use raisins to form features and buttons. Bake at 350 degrees for 10 to 12 minutes. Remove at once and cool. Frost if desired. Makes two to three dozen, depending on cutter size.

Submitted by Karen Louise Lindgren Bradford
©All rights reserved by Pathways in Genealogy. 2020 - 2021. No part of this website/blog may be reproduced without the express written permission from the owner.

Lindgren Family Recipies - Gertrude Gurly Naomi Schonborg Lindgren - Swedish Meatballs - page 1

LEMON SUPREME CAKE

From the kitchen of: Gurly Lindgren

(My favorite recipe because it's so easy to make and it tastes as yummy as Grandma Lindgren's sponge cake.)

1 pkg. Lemon flavored or yellow cake mix
1 pkg. Lemon or vanilla instant pudding
4 eggs
1/2 cup cooking oil
1 cup water

Put all the ingredients in one bowl. Mix. Put mixture in a greased and floured bundt or sponge cake pan and bake in 350 degree oven for about 45 minutes. Remove from oven and let cool - right - side up - for 15 minutes. Unmold gently on a cake plate and pour the following glaze over cake:

1 cup confectioner's sugar

2 Tbsp. lemon juice and 

grated rind of 1 lemon

Whittier, Calif.

12/21/71

Submitted by Karen Louise Lindgren Bradford

©All rights reserved by Pathways in Genealogy. 2020 - 2021. No part of this website/blog may be reproduced without the express written permission from the owner

Lindgren Family Recipies - Gertrude Gurly Naomi Schonborg Lindgren - Swedish Brown Beans - page 2

SWEDISH BROWN BEANS

2 cups brown beans (Kidney beans)
2 qts. water, dash salt
4 to 5 Tbsp karo syrup
2 to 4 Tbsp. vinegar

Wash the beans and soak in cold water over night. Simmer in the same water about 2 hrs. Toward the last of the cooking stir and watch carefully so that beans do not burn. Add syrup and vinegar. Serve hot.


Submitted by Karen Louise Lindgren Bradford.

©All rights reserved by Pathways in Genealogy. 2018 - 2021. No part of this website/blog may be reproduced without the express written permission from the owner.