Sugar Bread Sandwich

By Mark Wieser I wonder how many of today’s readers of the Fredericksburg Standard remember a sugar bread sandwich. By now you know of my love of sugar and the fact that I do campaign in favor of it – understanding that moderation is important of course. But I feel I can be honest with…

Tropical Salmon Bowl & Spicy Shrimp Salad

By Case D. Fischer Fish for Lent Well Fat Tuesday has come and gone, and Lent has begun. It’s a very familiar site to see friends and family around town today with ashes on their foreheads to mark Ash Wednesday, and everyone is talking about what to give up for Lent to commemorate Jesus’ 40…

Tongue and a Tongue Salad Sandwich

By Mark Wieser Some parts of the bovine anatomy are hardly thought edible by many these days. Creating a tongue salad sandwich might be one of those. Tongue in our home was always a welcomed dish. Sometimes, even as a sandwich. There were many school day mornings I was sent off with a tongue salad…

Tamarind Pad Thai

By. Case D. Fischer Have you ever traveled to another city and delved into the street food culture there? You will find that every city in every region in every country of the world has their own specialty.  In New York it’s Hot Dogs and Gyros, in Mexico City it’s Tacos, in London on Portobello…

Kaffeekuchen Coffeecake

By Mark Wieser One unique thing about the Fredericksburg Home Kitchen Cookbook were the suggestions often given from time to time. One recipe called for a 17¢ can of Hersey’s Chocolate syrup. Another, for a Coffee Cake, called for one to begin preparing it at 10:00 p.m.! I don’t know how many of us are…

Shepherd’s Pie

By Case D. Fischer Winter has settled in for us in the hill country of Texas with a bang this year – snow has been a fun and beautiful sight which we don’t get to experience very often. Though it’s not as cold in Texas as other parts of the country or world, and we…

Kohlrabi

By Mark Wieser Kohlrabi is mentioned only twice in all of the editions of the Fredericksburg Home Kitchen Cookbook. Both are rather appealing, but we never ever ate this remarkable vegetable prepared in such a way. In fact, my mother never served them at all. I have only known them from eating them raw. The…

Branded Fruit Topping

By Mark Wieser Sometime in the mid-60s keeping a jar of fermenting fruits on one’s kitchen countertop became the rage. It was so easy to place a heaping spoonful or two of this topping over a mound of vanilla ice cream or to drizzle it over a freshly baked slice of pound cake. It added sweetness,…

GENERAL TSO’S FRIED CHICKEN WONTONS

By Case D. Fischer I thought it would be fun to start off the New Year with something a little adventurous, so I looked at our product line for inspiration. A new product in our Mom’s line is General Tso’s Meal Starter – you know that old favorite at the Chinese Restaurant, General Tso’s Chicken?…

Christmas Chili & Cornbread

By Case D Fischer Good news – today’s recipe is about to make your holiday meal prep a whole lot easier, this is my Christmas gift to you – Christmas Chili and Cornbread. In Fredericksburg, San Antonio and many other towns in Central and South Texas, a common Christmas Eve tradition is to serve Chili,…

Mama’s Hot German Potato Salad

By Mark Wieser Many centuries ago, few Germans would have thought of using potatoes as food, only the very poorest. In fact, most potatoes were fed to livestock. While we might find that strange, it was very much a surprise to me on my first trip to Germany to find my cousins laughing that we…

Texas Beef Bourguignon

By Case D. Fischer We’ve had our first real cold snap and it’s starting to feel like winter is on its way. It definitely gets dark a lot sooner now and we find ourselves having to adjust to being indoors at an earlier hour. This is a good time of year to start thinking about…