The Food Warehouse

Caraway Seed

Old Fashion Recipe For Shirley'S Bavarian Beef Stew And Sour Cream Devil'S Food Cake

Come in from the cold and warm yourself from the inside out with this delicious recipe for Shirley's Bavarian Beef Stew. Ginger snaps, red cabbage and caraway seed lend the Bavarian flavor to this beef stew. For dessert try this recipe for Sour Cream Devil's Food Cake.

SHIRLEY'S BAVARIAN BEEF STEW

This is an old Iowa recipe.

2 lbs beef stew meat, cubed
2 medium onions, sliced
3 tbsps shortening
1 1/2 cups water
2 tsps salt
1/2 tsp black pepper
1 bay leaf
1 1/2 tsps caraway seed
1/4 cup vinegar
1 medium head red cabbage, cut into wedges
1/2 cup ginger snaps
1/2 cup warm water

Heat the shortening in a pressure cooker; brown the beef and onions. Add the 1 1/2 cups water, salt, salt, pepper, bay leaf, and caraway seeds. Cover and cook at 10 pounds pressure for 15 minutes. Cool and add vinegar and place cabbage wedges on top of the meat. Cover and cook at 15 pounds pressure for 5 minutes. Meanwhile, soak the ginger snaps in the warm water. Remove the cabbage and meat to a heated platter. Add ginger snaps to the liquid and bring to a boil, stirring to make a smooth gravy.

SOUR CREAM DEVIL'S FOOD CAKE

This recipe is from an old Church of Christ recipe book. I have no idea of the city or state. The recipe was submitted by H. Marshall.

1/2 cup cocoa powder--fill with boiling water to make 1 cup
1 cup sugar
2 eggs
1 tbsp lard or shortening
1 cup sour cream
1 tsp soda
1 tsp baking powder
2 cups flour

Preheat oven to 350 degrees.

Mix cocoa and boiling water together and set aside. Mix remaining ingredients well then add to the cocoa and water. Mix well, pour into greased and floured 9x13-inch pan and bake at 350 degrees for 30-35 minutes or until done.

Enjoy!

About the Author

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com

What can I do with lots of caraway seeds?

I have a quarter pound of caraway seeds that we got for sauerkraut, but they are stinking up our cupboard; what else can we make with them? Does anyone have any recipes? We are in Germany so German-specific cuisine is also welcome!

CABBAGE WITH CARAWAY SEEDS

1 head cabbage
1 tsp. salt
water
olive oil
1 chopped onion
1 tsp. caraway seeds
1/4 c. wine vinegar

Cut cabbage in quarters, remove hard core and cut each quarter in half. Cook in salted water until fork tender, drain. Place oil and onion in pan and saute until onion is tender. Return cabbage to pan, add vinegar and caraway seeds, stir to mix and simmer covered 15 minutes.

CARAWAY SEED COOKIES

1 c. butter
1 c. sugar
2 eggs
1/4 tsp. soda
2 tbsp. milk
2 c. flour
1/4 tsp. salt
1 tbsp. caraway seeds

Cream butter, using hands. Add sugar gradually while beating. Add 1 egg and beat, still using hands; then add 2nd egg and continue beating. Mix in soda dissolved in milk, then flour, salt and caraway seeds. Toss on floured cloth, pat and roll to 1/4 inch thick. Cut and bake at 400 degrees until lightly browned.

CARAWAY SEED SOUP

2 qts. water
3 tbsp. butter
3 tbsp. flour
2 tbsp. caraway seeds
Salt to taste

DROP NOODLES:

4 tbsp. flour
2 eggs
1/4 tsp. salt

Beat eggs; add flour and salt. Mix until smooth. Drop into boiling caraway seed soup by tipping bowl over pot and cutting small portions dipping spoon into soup after each cut. Cook 10-15 minutes.

CARAWAY SEED BREAD

1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1/2 c. milk
1 tsp. nutmeg or mace
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 tbsp. caraway seed

Cream butter, sugar, and eggs. Sift flour with dry ingredients. Add alternately with milk. Place in greased loaf pan and bake 1 hour at 350 degrees.