Sign In Sign-Up

Welcome!

Close

Would you like to make this site your homepage? It's fast and easy...

Yes, Please make this my home page!

No Thanks

  Don't show this to me again.

Close

Beverages	Bread Products & Snacks	Dressings, Sauces, Dips, Appetizers, Marinades, Spreads...	Seafood	Pasta	Soups Stews	Meat Poultry
Potatoes	Sides	Pies	Cakes	Frosting/ Icing	Desserts	Cookies

Go back to main Cookbook Page for Fritz Family Cookbook ordering information.

 

Recipes featured in the Breads section of the cookbook:

Gary's Stuffed Mushrooms (web site only) TV Snacks Cocktail Cookies Parmesan Onion Canape Bread Pudding (2 recipes)	Cinnamon Bread Pudding	Zucchini Koshie Baked Potato Koshie Fritters Corn Fritters	Potato Pancakes	French Toast	Crispy Waffles Oyster Stuffing Barbecue Buns (60 minute Parker House Rolls)
French Bread	Irish Soda Bread Morocco Bread Paska (Pascha) - Traditional Easter Bread Baking Powder Biscuits Emma's Rolls English Muffins	Nell's Dumplings	Cinnamon Raisin Swirl Bread	Garlic Bread Bruschetta	Cheese Bread Baked Brie in Puff Pastry Spinach Feta-Triangles (Böreks) Garlic-Basil Tomatoes with Mozzarella Baked Parmesan Crisps Cheese Ball with Everything 1 Pound Cheese Ball Cheese Blinztes (Eggless filling) Ham & Cheese Puffs Raclette Enchiladas Cucumber Cheese Spread

"Gary's" Stuffed Mushrooms (from allrecipes.com)

12 lg fresh mushrooms
6 oz pkg chicken-flavored dry stuffing mix & ingredients to make it according to the package
2 c butter
8 oz pkg cream cheese, softened
1/2 lb imitation crab meat, flaked
2 cloves garlic, peeled & minced
salt, pepper, garlic powder, & crushed red pepper, to taste

Arrange mushroom caps on medium baking sheet, bottoms up.  Chop & reserve mushroom stems.  Prepare stuffing mix according to package directions.  Preheat oven to 350.  In medium saucepan over medium heat, melt butter.  Mix in garlic and cook until tender, about 5 minutes.  In medium bowl, mix together reserved mushroom stems, prepared stuffing mix, cream cheese, and crab meat.  Liberally stuff mushrooms with mixture.  Drizzle with the butter and garlic.  Season with salt, pepper, garlic powder, and red pepper.  Bake uncovered in preheated oven 10-12 minutes or until stuffing is lightly browned.  Makes 12 servings.

2 eggs beaten          
1/4 c sugar        
1/4 tsp salt
Mix above ingredients together.

2 c milk (Alice uses the frozen coffee lightener/creamer.)
2 slices bread
1 tsp vanilla

Heat milk.  Tear bread into small pieces and put into milk when it's hot.  Slowly add to egg mixture.  Add vanilla.  Pour into casserole dish.  Bake at 350º until a knife comes out clean. 

Alice says, "I make about 4 times the ingredients and give half to my son-in-law.  With that much (2 glass loaf pans) it take about an hour."

Cinnamon Bread Pudding
Margaret E. Shafer

2 c skim milk
4 T margarine (cut in pieces)
1 egg
2 egg whites
12 packets (Equal) Sweetener
1½ tsp ground cinnamon
1/8 tsp ground cloves
3 dashes ground mace
¼ tsp salt
6 c cubed day old white bread ( ¾"cubes)
Heat milk and margarine to simmering in saucepan. Remove from heat and stir until margarine is melted. Cool 10 minutes. Beat egg and egg whites in large bowl until foamy. Mix Equal, spices, and salt. Mix milk mixture into egg mixture then mix in bread. Spoon mixture into ungreased 1½ qt casserole. Place casserole in roasting pan on oven rack. Add one inch of hot water. Bake uncovered in preheated 350º oven until pudding is set and a sharp knife inserted halfway between center and edge comes out clean (40 to 45 minutes).

Koshie is a favorite Lithuanian dish that the family prepares throughout the year and especially for Christmas Eve Supper (Kucios).

Preheat oven to 450° F
1 c diced slab bacon (~6 oz.)
1 minced onion
Sauté the mixture until the bacon is crisp and the onion softened.
Peel and Grate:
4 potatoes
1 carrot
Place potato and carrot in a bowl with bacon mixture (+ grease). Add:
4 eggs, lightly beaten
1 c scalded milk (½ c evaporated milk and ½ c water)
1 ½ T Bisquick
1 T minced parsley
1/8 tsp allspice
½ tsp salt
¼ tsp pepper
Transfer mixture to a shallow 1½ quart baking dish sprayed with PAM. Bake at 450° F for 15 minutes and at 350° F for 45 minutes or until top is browned.

Fritters
Linda Ann D F S’s recipe from 4-H Club

1½ c flour
2 T baking powder
½ tsp salt
¾ c milk
1 egg, beaten
fruit or vegetable of choice, diced (if adding corn, use 1 c)
Combine egg and milk then stir in well-mixed dry ingredients. (This batter may be made with biscuit or pancake mix.) Add fruit or vegetable then fry in a well greased hot skillet.

3 egg yolks, beaten
¼ c flour
½ tsp baking powder
2 c corn
¾ tsp salt
¼ tsp pepper
3 egg whites, stiffly beaten
Blend corn and eggs together and add dry ingredients. Drop into hot, well-greased griddles to brown. Makes 4 servings.

Angelina says, "In certain counties like Schuylkill County in the coal regions of Pennsylvania these are called Bleenies and are a popular item at town or fire house bazaars and church festivals.  They aren't the best for the arteries but they are great for the taste.  They are often served with either ketchup, applesauce, sour cream, or French onion dip.  Angelina favors the French onion dip."

Please see cookbook for these recipes.  The potato pancake recipe is more of a pancake type dish and the bleenies are the potato-rich, bazaar dish pictures above.

These are often served with chicken and gravy over top - a favorite of the Pennsylvania Dutch meal lovers.

2 c sifted flour
1 T baking powder
1 tsp salt
2 T sugar
3 eggs, separated
1½ c milk
½ c oil
Beat egg whites. Blend all other other ingredients then fold in egg whites. Pour batter in waffle iron.

Oyster Stuffing
Alma Grace Patton F

1 dz oysters, cooked
16 oz oyster crackers
juice from cooked giblets (or water)
3-4 c chestnuts (cooked)
salt and pepper
Mash 16 oz. oyster crackers in bowl. Use juice from giblets (or water) to moisten crackers. Chop chestnuts and oysters and add to cracker mixture. Season with salt and pepper and bake in a moderate over for 30 minutes or until desired consistency is reached.

Paska (or Pascha) - Traditional Easter bread
Angelina Rachelle F

I used to work in two grocery store bakeries for almost a decade and made this bread ever Easter and also a few loaves for Christmastime.  We couldn't keep the stuff on the shelves.  We'd bake hundreds of loaves sometimes two times per day.  It's a rich dough because of all of the eggs that go into so it produces a nice golden bread.  Raisins are a popular addition to the bread.  Just make sure that if you are going to add raisins to the dough, soak them in lukewarm water first or the raisins will suck the moisture out of the dough.  Add raisins last in ingredients.

See cookbook for recipe.

Nell's Dumplings
Frederica Fritz Krommes

1 well beaten egg          
pinch of salt           
1 scant c milk          
1 T melted butter       
2 tsp baking powder, sifted with 1 pint flour

Drop by spoonfuls into boiling broth.  Cook 10 minutes without lifting lid.

Baked Parmesan Crisps
Angelina Rachelle F

Great recipe for low carbohydrate diets or for a satisfying snack anytime.

Preheat oven to 375 F.  Drop level tablespoons of Parmesan, cheddar, or other hard or semi hard cheese onto nonstick cookie sheet 3 inches apart and spread into 2-inch rounds.  Bake until edges begin to color, 6-7 minutes.  Place sheet on wire rack and cool 2 minutes.  Transfer crisps to paper towel to drain. 
If you use 2 cups of cheese it will yield about 30 crisps.