Thank you for this. Since I am Irish, I will add a bit of whiskey ...
love to all for Christmas! - Dan Ford US
On 12/13/2012 3:48 PM, Anne Kaczanowski wrote:
> [Attachment(s) <#TopText> from Anne Kaczanowski included below]
> For all members who wish to create their own story of Kogel-Mogel but
> refuse to eat raw eggs.
> 4 egg yolks
> 4 Tbsp. Icing sugar
> 2 drops Vanilla extract
> 1 box sliced strawberries
> Preheat oven to 375 F degrees.Place 4 ramekins on cookie tray. In a
> bowl whisk the egg yolks. And if you are truly Polish as you say, then
> use a fork not a beaterâ€¦and whip the yolks until they are creamy. Add
> the icing sugar if you are Jewish, and the Vanilla if you are Rich,
> until nice and creamy. Add 1 Tbsp. to each ramekin and fill with
> strawberries, then add rest of Kogel-Mogel into each ramekin. Bake 5-8
> minutes in oven until just set.
> Enjoy being Polish or Yiddish or pretend to be anything you want to
> beâ€¦ eating Kogel- Mogel for the first time.
> *Subject:* [www.Kresy-Siberia.org] A paperless Christmas card/recipe
> I have also included this in document form so that it can printed as a
> word document.
> Kogel-mogelâ€“ a dangerous recipe for these times
> HistoryA couple of weeks ago, I was talking to my brother Ted and
> Kogel-Mogel popped up in the conversation.Two people never remember
> the same nostalgic thing exactly right.I said I like the cocoa version
> of it and he said, â€œThere never was any cocoa in it.â€�Rewind the memory
> tape about 50 years.
> Friday was bath night and during the winter months the coal fire
> blazed in the dining
room and water was boiled to fill a tin bath tub
> in front of it.My three brothers and I took our weekly baths.This is
> before we got central heating and moved to the USA.
> After putting on our pajamas, we got hot cocoa and thick slices of
> bread coated with very salty Danish butter.Sometimes, my mother made
> *Kogel-Mogel*.By hand.
> recipeShe took, letâ€™s say, four eggs and separated the yolks from the
> whites.A couple of soup spoons of white sugar were added to the yolks
> and this was mixed with a spoon until smooth and not at all granular.
> Then, the whites were whisked with a fork until peaks formed.The yolk
> mixture was gently folded into the egg whites â€“ occasionally cocoa
> powder was added -- and served immediately.It seemed to have a
> half-life of about two minutes.
> If you have ever tried to use a fork to whisk egg whites, you would
> understand why my mother had forearms like Popeyeâ€™s.You can use an
> electric mixer.
> bummerItâ€™s also not safe to eat raw eggs these days.The
> industrialization of farming has provided cheap food at a terrible
> cost to us and the environment.Beakless chickens are crammed in boxes
> to produce cheap eggs that can carry salmonella; milk is laced with
> hormones; cattle carry E.coli from feed lots and the antibiotics
> theyâ€™re given (instead of being kept in sanitary conditions) have
> rendered ineffective the antibiotics we take; and water is not safe to
> drink because of everything from PCBs to over-used pesticides.Letâ€™s
> try and do something about that in 2013.
> So, get your own chickens or buy pasteurized eggs.Kroger sells safe
> eggs; I assume theyâ€™re not hard-boiled, because that would not work at
Merry Christmas and a Happy New Year!
> Janusz MaciubaDecember 2012Atlanta Georgia
> Janusz has a file to share with you on SkyDrive. To view it, click the
> link below.
> Kogel m.docx