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Old 01-17-2017, 08:39 AM
NY Min NY Min is offline
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Quote:
Originally Posted by Sailorsam View Post
I have no idea what half that is but it sounds yummy!
The link for the corned beef and corned mutton is kind of self-explanatory, so I imagine you mean the stuff for the boiled dinner?

http://www.internationalfoodshop.com...ct.asp?id=2215
(You take the rolls of leaves out of the jar and peel off single leaves to stuff.)

https://www.amazon.com/Margaret-Holm...ords=rutabagas
(Allen's in another brand of canned rutabagas, and there are Brit brands where they're labeled Swedes--or can your own.)

http://www.amigofoods.com/pefopase14.html
(These are criolla potatoes, something like small Yukon golds, cooked, chunked, and then dehydrated. If you have a dehydrator, try making your own version with any boiled waxy potato.)

https://www.amazon.com/s/ref=nb_sb_n...s%2Ck%3Aszeged
(Szeged seasoning blends are Hungarian--they all have some paprika in the mix. Steak rub ingredients: salt, onion, celery seed and spices. Rib rub ingredients: salt, paprika, garlic, mustard, sugar and spices)



I'm sure you know where to get dehydrated onions and carrots and broths. For parsnips and golden beets, you'll end up having to dry or can your own. Or you could add some of this dehydrated soup mix with parsnips and leeks in it into the stuffing mix (it's one of the best vegetable blends for winter soups to my mind):
http://www.marinamarket.com/groente-...-mix-100g.html
You can get it at Amazon as well:
https://www.amazon.com/Dika-Dehydrat...words=parsnips


If you don't feel like doing the work of rolling stuffed cabbage, just layer the filling mix between layers of cabbage leaves lasagna-style.

For a horseradish cream sauce, use any standard recipe and make your sour cream for it from sour cream powder and broth from cooking the cabbage. Gold's is a commonly found prepared horseradish brand, but whatever is at your supermarket will work. If you want to go green for St. Patrick's day, you can play around with some wasabi powder to replace part of the horseradish.
http://www.epicurious.com/recipes/fo...m-sauce-233414

For a mustard sauce, try this made with sweet cream powder reconstituted with broth from the cabbage, wine powder reconstituted with a little vodka for 5% alcohol so it dissolves well and you get the real wine flavor, dried shallots, and freeze-dried herbs (you can also keep fresh shallots a long time if you store them in alcohol--which you could then use some of with that wine powder in this):
http://www.epicurious.com/recipes/fo...eam-sauce-5427
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Old 01-21-2017, 04:01 PM
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Originally Posted by dmas View Post
Tamales are a little dry. I like to mod them like at Tommy's in la, chili, raw onions, cheese (processed of course), ketchup, pickle chips.
Tommy's {sigh} ahh, the memories. College in L.A. in the 70's on munchie runs. [Yeah, I'm pretty old. Go Trojans!]

I'll have to try the Tommy's mod, too.
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