a little of each

A family's cookbook

Salsa Cake June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 1:10 pm
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2 cups all-purpose flour

1 ½ cups sugar

4 tsp baking powder

1 tsp baking soda

¼ tsp cinnamon

½ tsp ground cloves

½ tsp ground allspice

1 cup tomato salsa

½ cup shortening

2 eggs

1/3 cup water

1 recipe cream cheese frosting



Mix flour, sugar, baking powder, baking soda and spices in a mixing bowl.  Add salsa and shortening.  Beat for 3 minutes or until well-mixed.  Beat in eggs and water and beat another 3 minutes.  Grease and flour cake pans, two round or one 9 x 12.  Pour batter in pans and smooth evenly.  Bake in 350 degree oven for 30 minutes or until done.  Cool and frost.


Chicken Paprikash with Spaetzle April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:24 pm
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Leslie wasn’t sure about the exact ingredients for this recipe. An old German lady taught her how to make it years ago, and it’s cooked by memory now.


Ingredients and Directions

Coat chicken breasts, either boneless or bone-in, with paprika. Then brown in vegetable oil. Drain off the excess oil, and add one chopped onion and enough water to almost cover the chicken; simmer for 45 to 60 minutes. Remove chicken from pan and whisk in two to three cups of sour cream and cook over low heat. Add flour to thicken the sauce for gravy.



4 eggs, in a two-cup measuring cup, beaten

add enough milk to measure two full cups

4 ¼ cups flour

salt and pepper

pinch of nutmeg


Pour milk/egg mixture into flour and spices. Mix well. Dough will be stiff. Take a large spoon of dough and cut small pieces into salted boiling water. Boil for five minutes once all the dough is in water.


Krautschweigel March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:28 pm
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garlic, minced

cabbage, chopped very fine

onion, sliced very fine

egg noodles, cooked



Heat oil in a large skillet over medium heat. Add the vegetables and fry for 20 minutes or until cabbage is soft, stirring frequently. Stir in the egg noodles and cook until hot. Season with salt and pepper.


Raspberry Pepper Jelly Torte December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:02 pm
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  • 1 lb butter, softened
  • 1 lb cream cheese, softened
  • 1 ½ pints raspberry pepper jelly


Line a loaf pan or small square pan with plastic wrap, overlapping the sides. Cream butter and cream cheese together until smooth. Starting with the cream cheese mix, layer the cheese mix and jelly ending with the cream cheese mix. Cover and refrigerate for a few hours. Serve with Cuban bread slices or crackers.

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