Christmas Persimmon Pudding

Christmas Persimmon Pudding

We need:
2 cups of flour
2 cups of sugar
1 cup of sour cream
1 cup of margarine
2 cups of sugar-preserved dried persimmons
1 pint of persimmon pulp
2 eggs (well-beaten)
1 teaspoon of salt
1 teaspoon of baking soda

Cream 2 cups of sugar with 1 cup of margarine. Add the 2 well-beaten eggs and 1 cup of sour cream.
Sift 2 cups of flour with 1 teaspoon of baking soda and 1 teaspoon of salt, then add to the wet mix above.
Add the 1 pint of persimmon pulp and mix well.
Carefully fold in 2 cups of the sugar-preserved dried persimmons.
Wring out a pudding cloth in boiling water and spread it in a deep dish. Turn the batter into the pudding cloth. Tie up the cloth and suspend it over boiling water in a deep, covered vessel. Keep it steaming for 4 hours, using boiling water to replenish any lost water in the steaming kettle.

See also other Christmas pudding recipes:
Vegetarian Christmas Pudding
and Baked Christmas Pudding with Brandy Sauce.
Both variants are interesting. They can be flamed.

Broccoli Cheese Soup

Another American soup recipe: Broccoli Cheese Soup.

We need:
4 chicken bouillon cubes
1 box (10-12 oz) of chopped broccoli
1 lb of Velveeta cheese
2 cans cream of chicken soup
1.5 cups of raw potatoes (diced)
1 small onion (chopped)
4 cups of water

Boil 4 cups of water and dissolve bouillon in it.
Add the vegetables and cook over low heat until potatoes are soft.
Add the cheese and cook until melted.

Knoephla

Let’s start with a soup.
This is an American dish – Knoephla soup.

We need:
8 cups of chicken broth
1 medium carrot (sliced)
2 medium potatoes (diced)
2 stalks celery (diced)
2 tablespoons of butter
some salt and pepper
For stiff dough:
2 cups of flour
1 egg
0.5 cup of water or milk
1 teaspoon of salt

Cook all ingredients until tender.
Mix together to make stiff dough. Cut with scissors into boiling soup. Cook for 10 minutes or until done.
Heat 1 ½ c. half and half and add to soup. Serve hot.