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Kurtz Restaurant recipes

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Kurtz Coleslaw

 

1 large head cabbage (6-7 pounds), shredded

            reserve outside leaves

1/2 cup onion, grated

1/2 cup cucumber, grated

1/2 cup carrot, grated

1 1/3 cup sugar

2 tsp. salt

1 cup cider vinegar

1/3 cup salad oil

 

Mix all ingredients together. Place in refrigerator for 15 minutes. Taste and adjust seasonings to taste. Serve on cabbage leaf. Serves 12-15.

 

 

 

Kurtz Cornbread

 

2 cups self-rising white corn meal

2 tsp. sugar

1 tbsp. flour

1 1/2 cups milk

1 egg

 

Add milk, flour, eggs and sugar to corn meal. Mix thoroughly. Fry in hot iron skillet in 1/4-inch lard. Drop a tablespoon of batter in hot skillet. Turn when brown or done on both sides. Do not flatten when cooking.

 

 

Kurtz Biscuit Pudding & Bourbon Sauce

 

1 cup raisins

3 tbsp. Kentucky bourbon

12 (one dozen) 1 1/2-inch biscuits

1 quart milk

6 eggs

2 cups sugar

2 tbsp. vanilla

2 tbsp. butter

 

Soak raisins in bourbon overnight. Break up biscuits into small pieces and place in large bowl. Add milk and allow to soak for 5 minutes. Beat the eggs with sugar and vanilla, then ad to the bread mixture. Pour melted butter into 2-quart baking dish and bake at 350 degrees Fahrenheit for one hour, until set. Serve with bourbon sauce.

Serves 12.

 

Bourbon sauce

 

1 stick butter

1 cup sugar

1 egg

1/4 cup water

1/3 cup Kentucky bourbon (more, if desired)

 

In a heavy saucepan, melt the butter, add sugar and water, and cook over medium heat for 5 minutes, stirring occasionally. In a separate bowl, beat the egg. Remove butter mixture from heat. Gradually add this mixture to the egg, whisking constantly. Add bourbon and serve.