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Title: Chef Norbert's Cold Cucumber Soup (Bavarian Wurst House)
Categories: Squash, Vegetables, Citrus, Herbs, Dairy
Yield: 7 Servings

1 Cucumber; 8" - 10" long
1 md Onion; in small chunks
Juice of 1 lemon
Juice of 1 lime
15 Sprigs fresh dill
1 cl Garlic
3/4 c Buttermilk
ds Salt
Fresh ground white pepper
ds Hot pepper sauce; to taste
3/4 c Sour cream

Peel cucumber, slice lengthwise and remove seeds. Cut
into small chunks.

In a mixing bowl, combine cucumber, onion, lemon and
lime juices, dill (without the stems) and garlic. Add
buttermilk, salt, pepper and hot sauce. Let rest about
30 minutes.

Transfer mixture to a food processor or blender. (I have
an Osterizer blender and use the grind button for 2 to 3
minutes

If you prefer an extra-fine and smoother consistency,
process the mixture longer.) An immersion blender also
can be used.

Transfer to a bowl and adjust seasonings. Cover and
refrigerate 3 to 4 hours.

Makes: 6 to 8 cups

RECIPE FROM: http://archive.jsonline.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Norbert's Swedish Potato Sausage
Categories: Potatoes, Beef, Pork, Vegetables, Dairy
Yield: 20 Pounds

15 lb Potatoes; peeled
3 lb Onions; peeled
3 lb Boneless pork butt roast
3 lb Ground beef
1/3 c All-purpose flour
5 tb (to 7 tb) salt
4 tb Pepper
3 ts Ground allspice
1 1/2 ts Ground nutmeg
1/2 c (to 3/4 c) milk

In a food grinder using the coarse disc, alternately
process the potatoes, onions and pork. Combine with the
ground beef. Mix until well distributed.

Combine all dry ingredients and sprinkle over
potato/meat mixture. Add milk and mix well.

Sausage may be made into patties or stuffed into hog
casings. Using immediately or freeze in serving-size
portions.

Makes: about 20 pounds

Norbert Manko, Iron Mountain, Michigan

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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