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 Frosting/ Icing |
Go back to main Cookbook Page for Fritz Family Cookbook ordering information.
Recipes featured in the Meat and Poultry section of the cookbook:
| Noodles Stroganoff Skillet Beef and Noodles Beef Ball Ragout Cocktail Meatballs Spaghetti Sauce with Meatballs and Sausage Brasciolle Country Fried Steaks Perfect Pot Roast Don's Favorite Meatloaf Hamburger Steaks 2 Quart Casserole Hamburger Pie (2 recipes) Hamburg Barbecue Herbie's Barbecue Bar-B-Q Coney Island Hot Dog Chili Evelyn's Bar-B-Q Hot Dogs Sausage and Peppers |
Noodles Stroganoff Skillet Beef and Noodles Beef Ball Ragout Cocktail Meatballs Spaghetti Sauce with Meatballs and Sausage Brasciolle Country Fried Steaks Perfect Pot Roast Don's Favorite Meatloaf Hamburger Steaks 2 Quart Casserole Hamburger Pie (2 recipes) Hamburg Barbecue Herbie's Barbecue Bar-B-Q Coney Island Hot Dog Chili Evelyn's Bar-B-Q Hot Dogs Sausage and Peppers |
Poppy Seed Chicken Vinegar-Flavored Grilled Chicken Lemon Barbecued Chicken Aloha Chicken Country French Chicken Sauté Chicken Pillows Chicken Garlic Pizza Hot Chicken Salad Hot Ham Salad Potato Ham Bake Barbecued Sage Spareribs Creole Pork Chops Barbecued Pork Sandwiches Reuben Loaf Scrapple Hot Bologna (2 recipes) Stuffed Frankfurters Hot Dog Stew |
Hamburger Steaks (smothered with onions)
Linda Ann D F S
5 medium onions, sliced
2 T margarine
½ tsp sugar
salt and pepper
1 ½ lbs ground sirloin or chuck
1 tsp seasoned salt
¼ tsp seasoned pepper
Sauté onions in the margarine until golden brown. Add ¾ c water, the sugar, salt and pepper to taste. Bring to boil and simmer 10 minutes. Lightly mix beef and seasonings and shape into 4 patties. Pan broil to desired doneness and top with onions.
Hamburger Pie
Paul Edward Dyust (submitted by daughter, Linda Ann D F S)
1 lb ground meat
½ c chopped onions
½ tsp salt
dash pepper
1 16oz can cut green beans, drained
1 10-11oz can condensed tomato soup
5 hot cooked med potatoes, peeled and mashed while hot
½ c warm milk
1 beaten egg
½ c shredded American (or other) cheese
In large skillet, brown meat and add onions, then the salt, pepper, beans, and soup. Pour into greased 1½ qt casserole dish. Mix together the potatoes, milk, and egg; season with salt and pepper and spoon in mounds over casserole. Sprinkle with cheese. Bake in 350º oven 25-30 minutes. Serves 4-6.
You may substitute instant mashed potatoes following directions on box except reserve the milk and add egg. Add milk later if needed so they are stiff even to hold shape.
And don’t get fat on it says Mr. Paul!
Hamburger Pie
Pearl Violetta Fritz Wonderly
1 lb ground beef
1 can tomato soup (as is)
1 can green string beans
mashed potatoes
salt & pepper to taste
butter
Brown beef and pour off fat. Line a 2 quart baking dish with meat, add drained beans, then pour tomato soup (do not dilute) over beans and meat. Cover with mashed potatoes and dot with butter. Bake uncovered at 350º for 1/2 hour or until lightly brown.
Hamburg Barbecue
Irma Fritz
1 tsp butter
1 tsp celery seed
1 lb ground meat
1 onion cut fine
2 T sugar
1 tsp mustard
½ c catsup
2 T chili sauce
2 T vinegar
1 tsp Worcestershire sauce
Brown meat with onion and butter. Add rest of ingredients, simmer 15 minutes, stirring often.
Herbie's Barbecue
Herbert Curvey
This fine barbecue has been the main dish of our Fritz family reunions for many years. He and Evelyn, his wife, worked the kitchen at reunions serving up this family favorite.
2 lbs hamburger
2 T brown sugar
2 T vinegar
1 tsp mustard
14 oz catsup
1 c water
Brown meat and mash with a fork. Add other ingredients and simmer 30 minutes stirring occasionally.
Evelyn's Bar-B-Q Hot Dogs
Evelyn Curvey
3 medium onions, chopped
¼ c water
1/3 c sugar
1 c ketchup
1 tsp Worcestershire sauce
¼ c vinegar
1 tsp prepared mustard
Sauté onions in margarine until soft. Add all other ingredients to make a sauce. Pour over 1 lb. of hot dogs in a casserole dish.
Bake uncovered at 350º for about 50 minutes.
Stuffed Peppers
Gloria Barkus
6 green peppers
hamburger to fill (about 1 1/2 lbs)
salt and pepper
1/2 c minced onion
Rice-a-roni -Spanish style
tomato soup
Cut tops from peppers and remove seeds and membrane. Mix hamburger, salt, pepper, onion, and Rice-a-roni (made according to package). Fill peppers with mixture and place in saucepan. Add tomato soup thinned with water. Boil until meat is cooked.
Stuffed Cabbage
Gloria Barkus
1 lg head cabbage
1 c minced onion
1 c crushed garlic
1/4 c olive oil
1 beaten egg
2 lbs ground beef
1/2 lb ground pork
1/2 c cooked rice
1 tsp salt
1/2 tsp pepper
1/2 c tomato sauce
1 can sauerkraut
1 c sliced onion
1 can tomatoes
Boil cabbage until tender. Separate leaves. Sauté minced onion and garlic in oil. Add egg, beef, rice, salt, pepper, and tomato sauce. Mix. Place mixture in cabbage leaf, fold, and tuck in ends. Place sauerkraut in sauce pan with sliced onions on top. Place cabbage rolls on top of this and add tomatoes, salt, & pepper. Cover and cook (about 2 hours) until done.
Stuffed Cabbage Rolls (Halupkies)
Angelina Rachelle F
These are also called ' Halupkies ', 'pigs in a blanket' (because of the pork in them), 'blind pigeons' (because they sometimes used to include pigeon meat if there had just been a pigeon shoot and there were many birds to clean and cook), and sometimes even 'galumpkies'. My mom, Linda, and I used to set aside a day in August, when cabbage was ripe, to make huge pots of Halupkies. We jokingly called it the 'Halupkie Marathon' because we'd race to make tons of them in one day. It was always so hot in the kitchen with the cabbage boiling and the halupkies baking and boiling but it was a lot of fun. Mom always had me roll the halupkies. She said I could roll them really tight like a stoddababa (grandmother). We'd usually leave out the pork since it was more expensive than the beef and we'd use cans of tomato paste with water added or tomato soup instead of cans of tomatoes tomatoes that one would have to crush. We never put sauerkraut in them either but everyone has a variation on the recipe. We would freeze containers of them to enjoy year round. Grammy Grace Fritz almost always made these whenever she'd have a dinner at her house. Our family always made them with plenty of extra 'juice' because we usually serve them over a bed of mashed potatoes and use the tomato sauce as a gravy.
See cookbook for recipe.
Stuffed Cabbage
Joan Krommes Claypotch
Head of cabbage
2 lb. ground beef
1 1/2 cups cooked rice
1 teaspoon salt
1/4 teaspoon pepper
1 28 oz. can tomato puree (save 1/4 cup for thickener)
1/2 can (14 1/2 oz. can) chicken broth
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon sugar
1/2 tablespoon lemon (can use brown sugar and vinegar also)
1 tablespoon cornstarch
1 tablespoon water
Steam cabbage leaves until pliable. Remove the big stem from the leaves. Mix hamburger, cooked rice, salt, pepper, onion powder, garlic powder, and roll in cabbage leaves. Mix tomato puree, lemon juice (or vinegar) and sugar (or brown sugar). Put into large pot. Thickener: Mix cornstarch, water and the reserved tomato puree and pour over top. Cook until cabbage is soft and meat is done. At least one hour.
City Chicken (not really chicken at all)
Angelina Rachelle F
Why is this called 'chicken'? One theory is that, years ago, poultry was expensive, particularly in the years prior to World War II. So cheaper cuts of meat (like pork) were substituted for chicken and "passed off" as chicken. Another theory is that is just plain looks like fried chicken. Still another is that it is eaten with your hands, just like you would eat a chicken leg. This is a popular food at get-togethers like bridal or baby showers in the PA Coal Region.
1/2 lb pork
1/2 lb veal
1 egg, beaten
bread crumbs (seasoned if you want)
1 c milk
Heat oven to 350 degrees. Cut pork and veal into 1" cubes. Thread on bamboo or wooden skewers, alternating chunks of pork and veal. Dip the skewers in the egg, then the bread crumbs, to coat. Saute until browned. Put skewers in a baking pan, and add milk. Cover in foil, and bake about 1 hour.
Fried Chicken
Joan Krommes Claypotch
2 1/2 lb. Broiler-fryer chicken (or pieces)
1/2 cup all purpose flour
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
vegetable oil
Cut chicken into pieces; cut each breast half into halves. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Heat oil (1/4 inch) in 12 inch skillet. Cook chicken in oil over medium heat until light brown, 15 to 20 minutes; reduce heat. Cover tightly and simmer, turning once or twice, until thickest pieces are done, 30 to 40 minutes. If skillet cannot be covered tightly, add 1 to tablespoons water. Remove cover during last 5 minutes of cooking to crisp chicken. Yields 8
servings.
Poppy Seed Chicken
Pearl Violetta Fritz Wonderly
2 cans soup (cream of mushroom, celery, or chicken)
8 oz sour cream
3 c chicken (cubed)
1 tbl poppy seeds
vegetables (green beans, carrots, ...)
Mix all and top with mixture of:
1 stick melted butter
1 1/2 c crushed Ritz crackers
Bake at 350º for 30 minutes.
Margaret's Chicken Casserole
Marion B. Fritz
Marion writes, "In the early 70s, Howie injured his back while attempting to attach the camper to our car. He was ordered to bed but our mattress was too soft for comfort. While lying on the living room floor feeling discouraged with having to cancel our vacation, a friend Margaret came in through the front door wearing a big smile and carrying this casserole. It was DELICIOUS and did much for improving Howie's spirits. It has been a family favorite ever since and we think of Margaret's love and caring. Next time a friend is laid low, TRY IT - THEY'LL LOVE IT!"
8 stewed & boneless chicken breasts ("I use 4-5 frozen boneless breasts & cook them in the microwave," Marion says.)
1 can cream of mushroom soup (Marion uses the reduced fat kind.)
1 can cream of celery soup
1 can chicken broth
1/4 tsp curry powder, if desired
1 small package Pepperidge Farm stuffing
1/4 lb margarine
3/4 c milk
Cut chicken into small cubes and place in greased 13" x 9" baking dish. Mix together mushroom soup, celery soup, milk, 1/4 c chicken broth, and curry powder then pour over chicken. Melt margarine in the remaining chicken broth and mix in the stuffing then spread it over the chicken and soups mixture. Bake at 350° uncovered for 1/2 hour. Cover and bake another 1/2 hour. Makes 8 servings of 1 cup each.
Creole Pork Chops
Linda Ann D F S
4 pork chops
½ tsp celery seed
1 T oil
3 T vinegar
1/3 c ketchup
¼ tsp allspice
½ c water
1 tsp sugar
½ tsp salt
1 tsp flour
Sprinkle chops lightly with salt and pepper. Brown on both sides in oil in skillet. Remove chops to baking dish. Combine remaining ingredients ( in a shaker works best); pour over chops. Bake uncovered at 325º for 1½ hours, turning chops after first hour of baking. Makes 4 servings.
Scrapple
Angelina Rachelle F
Most people eat this as a side dish topped with molasses with a full breakfast. It is often served at breakfasts (usually called mackerel breakfasts if that fish is served) sponsored by fire companies and other organizations. Whenever we visit anyone outside of the anthracite coal region of Pennsylvania where this Pennsylvania Dutch meat is popular, friends and relatives often ask if we could bring them some scrapple. We can get it in the grocery store near the hot dogs and bacon, packaged in plastic wrap and already formed into a block for slicing and cooking.
½ lb chopped raw meat (beef/pork)
1 c corn meal
1 ¼ tsp salt
1 medium onion, chopped
1 ¼ qt water
1/8 tsp pepper
Brown onion slowly in a little fat. Add meat, seasoning and water. Simmer 20 minutes. Add to corn meal and boil for 1 hour. Turn into a mold, cool, cut in slices and fry in fat until browned. Serve with gravy, tomato sauce, ketchup, or molasses.
Hot Bologna
Linda Ann D F S
2½ c vinegar
1 c water
1 T red (pizza) pepper
1 ring bologna
Bring vinegar, water, and pepper to a boil. Put bologna in ½ gallon glass jar with the boiled juice. Let sit a few days in refrigerator before serving.
