We could not buy bagels in Swaziland. So, I learned how to make them. It was always fun to surprise the single guys with fresh bagels when they got home from work. This was a favorite recipe that I made often.
While you can use all purpose flour, the high gluten bread flour makes a much better bagel. If you do not have bread flour, add a Tbl of gluten to the mix.
To change the bagel crust some, either add 1 1/2 tablespoon sugar or 1/4 cup instant malted milk powder to the the boiling water before adding the bagels.
I asked Mark what he wanted for dinner when he was home for Spring break. He really wanted a good stew. He gets it at school, but it is often salty and served with noodles.
Stew is a very flexible meal. Add more or less vegetables or add other favorites. Serve with a lettuce salad and maybe some bread, and you have an easy meal.
If you have frozen stew meat, you can still cook it in the crock pot. Skip browning the meat. Start cooking the stew on high in the morning and cook for 8 hours. We prefer to cook the frozen meat for 3 or 4 hours with pepper, garlic and onions, then add the remaining vegetables and spices for the last few hours of cooking.
Simple, but very good!
While any asparagus works, the thinner, less woody stalks taste the best.
A simple dish we learned in Swaziland. It is a little tricky to master the perfect cooking time, but once made a few times, you can tell if it is done by how it smells.
If you have leftovers, reheat the next day for breakfast. We enjoy it with butter and maple syrup.
My Great Grandma Zetsell shared the “recipe” for these dumplings, though my father thinks the recipe was brought from England with my great great Grandma Heighes. He said that they were a very inexpensive way to fill up hungry tummies when times were tight.
Dumplings are wonderful in chicken broth, with veggies, or with sausage, fried onions, mushrooms, garlic and butter. My favorite way though, is warm with some good butter and salt and garlic.
They do not reheat very well, so only make enough for one night.
Grandma Bea would make pizzelles and store them in tin coffee containers. After she died, my parents bought a pizzelle maker and passed the recipe on to Andrea.
One of the first recipes that Andrea “invented” on her own. She wanted chocolate chip cookies and Audrey wanted peanut butter, so she experimented and came up with these.
Mark was given this recipe by our friend Morsal. When she learned that Mark really liked the deep fried potatoes, she shared her version of it with him.