Backing into Wiener Backhandl

Last week I went through two 3-ring binders of recipes. These “Pulitzer’s Cookbooks” were started in 1983 and there are some recipes in there I still haven’t made! Going through them inspired me to start cooking again! Most of the recipes are from the The New York Times. Some are from Country Folks newspaper, with a hearty dose of recipes full of full-fat, lots of butter and cooking “like they used to.”

The Wiener Backhandl was from The New York Times magazine, back in the early 80s.

It was a lot easier than I thought…I’ll definitely add it to my repertoire. It is served with some parsley and lemon on top. You have the option to drizzle melted butter on top, but I figured with frying it in 1/4 cup of cooking oil and 6 tablespoons of butter, that was enough! My side dish was rice with green lentils and diced cherry tomatoes. Once again, I devoured about half of the dish before I thought to snap a photo!

Leave a Reply