Barker & Sons
Barker & Sons Mexican restaurant in Ridgewood
1647 Weirfield St, Ridgewood, NY 11385
Monday: 11AM-11PM | Tuesday: 11AM-11PM | Wednesday: 11AM-9PM | Thursday: 11AM-9PM | Friday: 11AM-11PM | Saturday: 11AM-9PM | Sunday: 11AM-9PM
America/New_York time zone
4.5 average rating from 8 reviews for Barker & Sons
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Business Name: Barker & Sons
Address: 1647 Weirfield St
Ridgewood
New York
11385
US
Ridgewood
New York
11385
US
Google ID: 0x89c25d5189989d33:0x401614741645afdb
Place ID: ChIJM52YiVFdwokR269FFnQUFkA
Google Reviews ID: 4.6179E+18
Google CID: 4.6179E+18
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Beef ‘N’ Kraut Appetizers Recipe
For meat filling, cook ground beef and onion in a skillet until meat is cooked and union is tender. Drain off excess fat; stir in remaining ingredients.
For pastry, combine Crisco mix and sauerkraut in a bowl. Add sauerkraut liquid, a tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.
Preheat oven to 400ÂşF.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.
Spoon 1 teaspoon Meat Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork.
Bake at 400ÂşF for 15 to 18 minutes or until lightly browned.
For pastry, combine Crisco mix and sauerkraut in a bowl. Add sauerkraut liquid, a tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.
Preheat oven to 400ÂşF.
Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.
Spoon 1 teaspoon Meat Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork.
Bake at 400ÂşF for 15 to 18 minutes or until lightly browned.
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Preheat oven to 400ÂşF.
Brush bread slices with melted Crisco and place on an ungreased cookie sheet.
Cut artichoke hearts in half; drain on paper towels.
Place an artichoke piece cut-side-down on each bread slice.
Beat egg whites and salt until stiff, not dry, peaks form. Fold in cheeses and red pepper.
Spoon about 1 measuring teaspoonful of egg white mixture over each artichoke piece; sprinkle with paprika.
Bake at 400ÂşF for 10 to 12 minutes or until golden brown. Serve immediately.
Brush bread slices with melted Crisco and place on an ungreased cookie sheet.
Cut artichoke hearts in half; drain on paper towels.
Place an artichoke piece cut-side-down on each bread slice.
Beat egg whites and salt until stiff, not dry, peaks form. Fold in cheeses and red pepper.
Spoon about 1 measuring teaspoonful of egg white mixture over each artichoke piece; sprinkle with paprika.
Bake at 400ÂşF for 10 to 12 minutes or until golden brown. Serve immediately.
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