With Love From
Darling's Kitchen

53. Wonderful Dinners for
Winter Nights

Renny Darling

For more of Renny Darling's Recipes 
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Dear Fans,

The weather has turned so very cold, that it will be a while before we can gypsy to the sweet outdoors to picnic in a park or in a rolling meadow. Let's face it, it has been a pretty cold winter. Of course, very cold in So. Cal. is 50°, and 40° is considered intolerably freezing. It makes me shiver to hear of below freezing weather and raging, icy winds. On the bright side, this is the time when we cherish our warm indoors and feast on delicious dinners that will warm our spirits and make evenings at home, with family and friends, so very memorable. And who can ignore a 2-minute bread, that is so easy, it is hard to believe?

Today, I am sharing some very delicious dinners, that are simple to prepare, can be prepared in advance, and just heated before serving. These were pretty unusual for 1968, when they first appeared in my newsletter. And the bread is truly a bit of magic.

Hope your holidays were joyous and let us continue to pray for peace in our troubled world.

My best, always,
Renny Darling


The Recipes 

Country Style Pot Roast

Oven-Baked Toasted Egg Barley with Onions

German Meat Loaf in Currant Sauce

Sweet & Sour Red Cabbage with
Apples and Raisins

Old World Peasant Chicken with
Sauerkraut & Raisins

Instant 2-Minute Onion, Poppyseed Bread

Country Style Pot Roast
Oven-Baked Toasted Egg Barley with Onions

   4   pounds brisket of beef, lean and trimmed.  Sprinkle with salt,
               pepper and garlic powder

   1   envelope dry Onion Soup Mix
1/2    cup ketchup
1/2    of a 16-ounce can Whole Berry Cranberry Sauce,(use 8 ounces)
   2    tablespoons brown sugar

   1      can beer, 12 ounces

Place brisket in a 9x13- inch baking pan. Season with salt, pepper and garlic powder.  Sprinkle top with the next 4 ingredients.  Drizzle beer over all.  Cover top tightly with foil and bake in a 350° oven until fork tender, about 2 to 2 1/2 hours.  Remove from the oven, allow to cool and refrigerate covered for several hours or overnight. 

When meat is very cold, remove foil and then, scoop up every trace of congealed fat.  Place meat on a cutting board and slice meat into thin slices, 1/4 to 1/3 inches.  Place meat slices back into pan with gravy, from which all the fat has been removed.  Cover again with foil.  When ready to serve, heat in a 350° oven, covered, for about 30 minutes or until heated through. Serves 6.

-Gravy is delicious and does not need to be thickened.
-Entire dish  be prepared the day before and reheated at the time of serving with excellent results.
-Serve with Oven Baked Toasted Barley.

Oven-Baked Toasted Egg Barley with Onions

                         1      package (7 ounces) toasted egg barley
                         1      package Lipton's Onion Soup Mix
                   2 1/2      cups water
                         2       tablespoons melted butter

In an 8x3-inch round baking dish, stir together all the ingredients.  Cover pan tightly with foil and bake in a 350° oven for about 45 minutes or until barley is tender and liquid is absorbed.  Serves 6.

-Egg barley can be prepared earlier in the day.  Add a few drops of
 water before reheating.


German Meat Loaf in Currant Sauce

This is an interesting sauce making this meat loaf in a German mood.  Serve with potato pancakes  and Sweet and Sour Red Cabbage.
            1 1/2       pounds ground beef
            1            cup herbed stuffing mix, soaked in 1/2 cup milk
            2            eggs, beaten
            1            small onion, grated
            1            tablespoon chopped parsley
                        salt and pepper to taste

In a large bowl, mix together all the ingredients and spread mixture evenly in a 9x5-inch loaf pan.  Spread Currant Sauce  over the top.  Bake at 350° for about 1 hour.  Serves 6.

Currant Sauce:
            1/2         cup currant jelly
            1/2         cup chili sauce
            1            tablespoon lemon juice
            2            tablespoons black currants
            1/2         teaspoon prepared mustard

Stir together all the ingredients in a saucepan, and heat until jelly is melted and mixture is blended.  Serve with Sweet and Sour Red Cabbage.


Sweet & Sour Red Cabbage with
Apples and Raisins

            1            jar (1 pound) sweet-sour red cabbage
            1/4         cup brown sugar
            2            tablespoons vinegar
            2            tablespoons dry white wine
            1/2         cup yellow raisins
            1            apple, peeled, cored and grated
                        salt and pepper to taste

In a medium saucepan, combine all the ingredients and bring to a boil.  Cover pan, lower heat and simmer mixture until apples are tender.


Old World Peasant Chicken with
Sauerkraut & Raisins

On a cold, wintry night when you are looking for a hearty and robust dish, try this delicious sweet and sour chicken.  Serve it with noodles or brown rice and a crusty bread to dip into the delicious gravy.

            2            fryer chickens (about 2 1/2 pounds, each) cut up.
                              Sprinkle with salt, pepper and garlic powder.
                              Reserve backs for another use.

            1            tablespoon oil
            1            can (16 ounces) tomato sauce
            1            cup sauerkraut, undrained
            1            onion, finely chopped
            1            small carrot, grated
            1/2         cup brown sugar
            1            cup yellow raisins
                        salt and pepper to taste

In a Dutch oven combine all the ingredients, except the chicken and bring mixture to a boil.  Set chicken pieces evenly in pan.  Cover pan and simmer mixture for about 1 1/2 hours or until chicken is tender.  Allow chicken to cool for several hours and then carefully reheat at serving time.  Serves 8. 


Instant 2-Minute Onion, Poppysed Bread

You will enjoy serving hot fresh bread some evening soon.  This delectable bread requires no kneading, punching, rising.  You will feel like a magician, just stirring and baking bread.

            3            cups self-rising flour
            3            tablespoons sugar
            1            can (12 ounces) beer at room temperature
            2            tablespoons dried minced onions
            2            tablespoons poppy seeds

            2            tablespoons salad oil

In the large bowl of your electric mixer, place the first 5 ingredients.  Beat at low speed for 1 minute or until the mixture is smooth.  Spread 1 tablespoon oil in the bottom of a 12-inch round baking pan.   Pour batter evenly into pan and brush top with remaining 1 tablespoon oil over the top.

Bake in a 350° oven for 45 minutes or until top is golden brown and a knife, inserted in center, comes out clean.  Allow to cool in pan.  Then remove from pan and cut into wedges.  Tearing off a chunk at a time is nice, too.  Serve with sweet whipped butter.  Makes 1 12-inch flatbread.






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