Recipes

Altdeutxche Brotchen (Old German Muffins)

Servings: 4

Ingredients:

¾ cub Butter Or Margarine
½ cub Sugar
2 each Eggs; Large
1 tablespoon Rum
1 teaspoon Vanilla Extract
3 tablespoon Milk
½ teaspoon Cinnamon
2 teaspoon Baking Powder
2 ¼ cub Flour; Unbleached
¼ cub Almonds; Ground
1 tablespoon Orange Rind; Grated
¼ cub Raisins; If Desired

Preparation:

Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture.
Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned.

Makes 18 muffins.

Apfelpfannkuchen (Apple Pancakes)

Servings: 4

Ingredients:

2/3 cub Flour; Unbleached, Unsifted
2 teaspoon Sugar
¼ teaspoon Salt
4 each Eggs; Large, Beaten
½ cub Milk
2 cub Apple; Slices
¾ cub Butter Or Margarine
2 tablespoon Sugar
¼ teaspoon Cinnamon

Preparation:

Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in ¼ c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan.
Pour in the batter to a depth of about ¼-inch. When set, place ¼ of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.

Apfelquarkkuchen (Apple And Cream Kuchen)

Servings: 4

Ingredients:

CAKE:
1 package Yeast; Dry, Active
½ teaspoon Salt
4 tablespoon Sugar
2 cub Flour; Unbleached, Unsifted
¼ cub Butter or Margarine
½ cub Milk
1 each Egg; Large

FILLING:
3 cub Apples; Tart, Sliced
1 tablespoon Lemon Juice
1 teaspoon Cinnamon
¾ cub Sugar
2 tablespoon Flour; Unbleached
8 ounce Cream Cheese; Softened
1 each Egg; Large

Preparation:

CAKE:

Mix yeast, salt, 4 T sugar, and ¾ cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and ½ cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic.
Place in greased bowl and let rise for 1 hour or until doubled in bulk.
Pat dough into well-greased 10-inch springform pan pressing the dough 1 ½ inches up the sides of the pan.

FILLING:

Toss apples with lemon juice, cinnamon, ¼ cup sugar, and 2 T of flour.
Arrange in rows on top of the dough. Beat together cream cheese, ½ cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour.
Bake at 350 degrees F. for 30 minutes. Best when served warm.

Apfelstrudel (Apple Strudel)

Servings: 6

Ingredients:

6 cub Apples; Tart, Sliced
¾ cub Raisins
1 tablespoon Lemon Rind; Grated
¾ cub Sugar
2 teaspoon Cinnamon
¾ cub Almonds; Ground
8 ounce Fillo Leaves; ½ Box,Thawed
1 ¾ cub Butter;(No Margarine),Melted
1 cub Bread Crumbs; Finely Crushed

Preparation:

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about ½ c of butter. Cook and stir bread crumbs with ¼ c of butter until lightly browned. Sprinkle ¾ cup crumbs on the layered fillo leaves. Mound ½ of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border.
Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.

Makes 2 strudels, 6 to 8 servings each.

NOTE:

Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.

Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole)

Servings: 4

Ingredients:

1 pound Cabbage; Head, Small
1 tablespoon Vegetable Oil
2 each Onions; Medium, Chopped
½ pound Pork; Lean, Cubed
1 pound Ground Beef; Lean
1 teaspoon Caraway Seeds
½ teaspoon Salt
½ teaspoon Pepper
½ cub White Wine; Dry
1 teaspoon Vegetable Oil
3 each Bacon; Strips, Thick Sliced

Preparation:

Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain.
gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes.

Bauernfruhstuck (Farmers Breakfast)

Servings: 4

Ingredients:

4 each Potatoes; Medium
4 each Bacon; Strips, Cubed
3 each Eggs; Large
3 tablespoon Milk
½ teaspoon Salt
1 cub Ham; Cooked, Small Cubes
2 each Tomatoes; Medium, Peeled
1 tablespoon Chives; Chopped

Preparation:

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned.
Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Bayerische Erdbeercreme (Strawberry Barvarian)

Servings: 6

Ingredients:

1 quart Strawberries; Fresh
¾ cub Sugar
1 tablespoon Gelatin; Unflavored,(1 env.)
½ cub ;Water, Cold
2 teaspoon Lemon Juice
1 cub Cream; Heavy, Whipped

Preparation:

Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve.

Bayerische Vanillecreme (Bavarian Vanilla Cream)

Servings: 6

Ingredients:

2 package Gelatin; Unflavored
½ cub ;Water, Cold
9 tablespoon Sugar
1 tablespoon Cornstarch
2 each Eggs; Large, Beaten
1 ½ cub Milk; Scalded
1 cub Ice Cream; Vanilla
1 teaspoon Vanilla
1 cub Cream; Heavy, Whipped

Preparation:

Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits.

Bayerischer mit Spargel (Barvarian Veal With Asparagus)

Servings: 6

Ingredients:

2 pound Veal; Cubed
2 tablespoon Vegetable Oil
1 each Onion; Large, Chopped
1 cub Carrots; Chopped
1 tablespoon Parsley; Chopped
¼ cub Lemon Juice; Fresh
2 cub Beef Broth
3 tablespoon Unbleached Flour
½ teaspoon Salt
1 Pepper;Fresh Ground,To Taste
20 ounce Frozen Asparagus; * OR
2 pound Asparagus; Fresh **

Preparation:

* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
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In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 ½ hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.

Bayerischer Wurstsalat (Barvarian Sausage Salad)

Servings: 4

Ingredients:

½ pound Knockwurst; Cooked / Cooled
2 each Pickles; Small
1 each Onion; Medium
3 tablespoon Vinegar
1 tablespoon Mustard; Prepared *
2 tablespoon Vegetable Oil
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Paprika
¼ teaspoon Sugar
1 tablespoon Capers
1 tablespoon Parsley; Chopped

Preparation:

* Mustard must be the strong Djon or Gulden Type.
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Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.

Bayrischer Kartoffelsalat (Barvarian Potato Salad)

Servings: 4

Ingredients:

4 cub Potatoes; *
2 cub Chicken Broth; **
½ teaspoon Salt
¼ cub Vegetable Oil
1/3 cub Onion; Chopped
½ teaspoon Sugar
2 tablespoon Lemon Juice
1 Pepper; As Desired

Preparation:

* Potatoes should be peeled and sliced ¼-inch thick.
** Chicken broth may be either home made or commercial.
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Boil potatoes in broth with ¼ t salt for 5 to 8 minutes, until tender.
Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining ¼ t salt and the sugar in lemon juice. Pour over potatoes.
Marinate salad 1 to 2 hours before serving. Serve at room temperature.

Berghoff Ragout (Ragout a la Berghof)

Servings: 8

Ingredients:

¾ cub Butter
3 ½ pound Round Steak; Bonless *
1 cub Onion; Chopped
1 ½ cub Green Bell Pepper; Chopped
1 pound Mushrooms; Sliced
½ cub Unbleached Flour
2 cub Beef Broth; Canned/Homemade
1 cub White Wine; Dry
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
1 Tabasco Sauce; To Taste

Preparation:

* Round steak should be cut into thin strips.
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Melt ½ cup butter in a large frypan. Brown meat over medium-high heat.
Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt ¼ cup butter and add flour. Slowly add beef broth; cook until thickened.
Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings.

Blitzkuchen mit Apfeln (Apple Cake)

Servings: 6

Ingredients:

6 each Apples; Medium, Tart
2 each Lemons; Medium, Juiced
3 tablespoon Sugar
3 tablespoon Butter
¾ cub Sugar
2 each Egg Yolks; Large, Divided *
½ each Lemon;Juiced And Peel Grated
1 teaspoon Baking Powder
1 ½ cub Flour; Unbleached
¾ cub Milk
1 tablespoon Rum
2 each Egg Whites; Large
1 tablespoon Butter; To Grease Cake Pan
1 teaspoon Vegetable Oil
3 tablespoon Confectioners' Sugar

Preparation:

* Do not put the egg yolks together as they will be used individually.
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Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about ½-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar.

Braune Zucker Platzchen (Brown Sugar Cookies)

Servings: 6

Ingredients:

1 ½ cub Brown Sugar; Frimly Packed
2/3 cub Shortening
2 each Eggs; Large
2 tablespoon Milk
1 tablespoon Orange Rind; Grated
2 teaspoon Baking Powder
1 teaspoon Cinnamon
½ teaspoon Cloves
¼ teaspoon Salt
2 cub Unbleached Flour
1 cub Raisins
½ cub Nuts; Chopped, If Desired

Preparation:

Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins.

Makes about 4 to 5 dozen cookies.

Deutsches Beefsteak (German Beefsteaks)

Servings: 4

Ingredients:

1 each Hard Roll; Large, Dry
½ cub Water
4 tablespoon Vegetable Oil
1 each Onion; Medium, Chopped
1 pound Ground Beef; Lean
½ teaspoon Salt
¼ teaspoon Pepper
4 each Onion; Medium, Sliced

Preparation:

In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl.
Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned.
Arrange beefsteaks on a platter and top with onion rings.

Dillbrot (Dill Bread)

Servings: 4

Ingredients:

1 package Yeast; Active Dry
¼ cub ;Warm Water(110-120 degrees)
1 cub Cottage Cheese; Creamed *
2 tablespoon Sugar
1 tablespoon Onion; Minced
1 tablespoon Butter; Melted
1 each Egg; Large
1 teaspoon Salt
2 teaspoon Dillseed
2 ¼ cub Flour; Unbleached Or Bread

Preparation:

* Creamed Cottage Cheese should be heated to lukewarm.
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Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 ½ cups of flour). Beat until well mixed and mixture is stiff but not heavy.
(Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt.

Makes 1 loaf.

Eier In Gruner Sosse (Eggs In Green Sauce)

Servings: 4

Ingredients:

2 tablespoon Mayonnaise
1 cub Sour Cream; *
1 each Lemon; Med, Juiced
9 each Eggs; Large, Hard Cooked
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Sugar
1 ½ cub Fresh Herbs; Chopped **

Preparation:

* You can use part yogurt if so desired.
** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or borage may be used.
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Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar.
Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve.

Erbsenpuree (Yellow Split-Pea Puree)

Servings: 6

Ingredients:

2 cub Yellow Split-peas; Dry
6 cub Stock, Broth; Or Water
1 each Onion; Large, Whole
1 each Carrot; Large
1 each Turnip or Parsnip; Large
⅛ teaspoon Marjoram; Dried
⅛ teaspoon Thyme; Dried
1 teaspoon Salt
1 each Onion; Small, Minced
2 tablespoon Butter; Melted
2 tablespoon Unbleached Flour

Preparation:

Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 ½ to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot.

Falscher Hase (False Hare (German Meatloaf))

Servings: 4

Ingredients:

½ pound Ground Beef; Lean
½ pound Ground Pork; Lean
1 each Onion; Medium, Chopped
3 tablespoon Bread Crumbs
3 tablespoon Water; Cold
2 each Eggs; Large
½ teaspoon Salt
1 teaspoon Paprika
1 teaspoon Mustard; Prepared
2 tablespoon Parsley; Chopped
3 each Hard Cooked Eggs; Peeled
4 each Bacon; Strips
4 tablespoon Vegetable Oil
1 cub Beef Broth

SAUCE:
¼ cub Water; Hot
1 teaspoon Cornstarch
¼ cub Water
½ cub Sour Cream

Preparation:

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf.
Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add ¼ cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with ¼ cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.

Fladle Uberbacken (Swabian Pancakes)

Servings: 6

Ingredients:

1 ¼ cub Flour; Unbleached
3 each Eggs; Large
½ teaspoon Salt
2 cub Milk
1 teaspoon Vegetable Oil
16 ounce Applesauce; (1 can)
4 ounce Raisins
1 teaspoon Oil Or Butter;To Grease Dish
2 tablespoon Sugar
3 tablespoon Almonds; Sliced and Blanched
1 tablespoon Butter

Preparation:

Prepare pancake batter by blending flour, 2 eggs, ¼ t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, ¼ t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately.

Franfurter Kranz (Frankfurt Crown Cake)

Servings: 10

Ingredients:

CAKE:
1 cub Butter; NO Margarine
1 ½ cub Sugar
6 each Eggs; Large *
1 ½ teaspoon Grated Lemon Rind
8 tablespoon Rum
4 teaspoon Baking Powder
3 ½ cub Flour; Unbleached, Sifted

BUTTER-CREAM FILLING:
1 cub Sugar
¾ cub ;Water
6 each Egg Yolks; Large
1 tablespoon Rum
1 cub Butter;NO Margarine,Unsalted

PRALINE TOPPING:
2 tablespoon Butter
1 cub Sugar
½ cub ;Water
1 cub Almonds; Blanched, Sliced

APRICOT GLAZE:
½ cub Apricot Jam

Preparation:

* Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other.
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CAKE:

To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer.

Butter-Cream Filling:

For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes.
While still beating the egg yolks, add the sugar syrup in a thin stream.
Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter.

PRALINE TOPPING:

While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds.

APRICOT GLAZE:

Finally heat jam and press through a strainer or sieve to make apricot glaze.

CAKE ASSEMBLY:

To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake.

Frankfuter Bohnensuppe (Bean Soup With Frankfurters)

Servings: 4

Ingredients:

1 pound Navy Beans; Dried
8 cub Water
3 cub Beef Broth
1 each Carrot; Chopped
1 each Celery Stalk; Chopped
4 each Bacon; Strips, Cubed
2 each Onions; Small, Chopped
1 teaspoon Salt
¼ teaspoon Pepper; White
6 each Frankfurters, Sliced *
2 tablespoon Parsley; Chopped

Preparation:

* Note: Use the real Frankfurters in this recipe and not the hot dogs!
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Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Frische Tomatensuppe (Fresh Tomato Soup)

Servings: 4

Ingredients:

6 each Tomatoes; Medium Size OR
2 pound Italian Plum Tomatoes
1 each Onion; Chopped
1 each Celery; Stalk, Chopped
2 cub Chicken Broth
1 tablespoon Tomato Paste
½ teaspoon Basil; Dried
¼ teaspoon Pepper; Freshly Ground
½ teaspoon Salt
½ cub Yogurt

Preparation:

Cut tomatoes into wedges and place in 1 ½-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt.

Fruchtsalat mit Nussen (Fruit Salad With Nuts)

Servings: 4

Ingredients:

1 each Honeydew Melon; Small
2 each Oranges
1 cub Blue Grapes
1 Lettuce Leaves
12 each Walnut Halves

DRESSING:
8 ounce Yogurt; (1 Container)
1 tablespoon Lemon Juice
1 tablespoon Orange Juice
1 tablespoon Tomato Catsup
2 tablespoon Evaporated Milk
1 Salt; Dash
1 White Pepper; Dash

Preparation:

Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving.

Gedunstetes Weisskraut (Skillet Cabbage)

Servings: 4

Ingredients:

2 tablespoon Vegetable Oil
3 cub Cabbage; Finely Shredded
1 cub Celery; Chopped
1 each Green Pepper; Small, Chopped
1 each Onion; Small, Chopped
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.)

Gefullt Krautroladen (Stuffed Cabbage Rolls)

Servings: 6

Ingredients:

1 ½ cub Brown Rice
3 cub Water
2 teaspoon Salt
1 teaspoon Dillseed
½ teaspoon Marjoram
¾ teaspoon Pepper
2 ½ cub Onion; Chopped
5 tablespoon Vegetable Oil
½ teaspoon Paprika
2 each Garlic; Cloves, Minced
2 each Eggs; Large, Slightly Beaten
¼ cub Bread Crumbs
½ cub Parsley; Fresh, Minced
2 ½ pound Cabbage
1 Cheesecloth; About 6 ft.
2 ½ cub Tomatoes; Canned, Chopped
½ cub Vermouth; Dry
½ cub Beef Broth
2 tablespoon Tomato Paste
½ teaspoon Sugar

Preparation:

In a medium bowl cover brown rice with hot water and soak for 3 hours.
Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 ½ t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and ½ t pepper. In a large skillet saute 1 ½ cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley.
Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, ½ t salt and ¼ t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings.
Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 ½ hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving.

Gefullte Kalbsbrust (Stuffed Veal Breast)

Servings: 4

Ingredients:

½ pound Ground Beef; Lean
¼ pound Ground Pork
1 each Egg; Large
1 cub Bread Crumbs; Soft
1 tablespoon Lemon Juice
⅛ teaspoon Nutmeg
½ teaspoon Salt
1 Pepper; To Taste
4 pound Breast Of Veal; With Brisket
3 tablespoon Shortening
2 teaspoon Paprika
2 each Bay Leaves
6 each Cloves; Whole
½ teaspoon Rosemary
½ teaspoon Basil
2 cub Water

Preparation:

Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately.

Gegrillte Bratwurst (Grilled Bratwurst)

Servings: 6

Ingredients:

6 each Bratwursts
12 ounce (1 Can) Beer
1 each Onion; Med., Chopped
6 each Peppercorns
4 each Cloves
6 each Hard Rolls

Preparation:

Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard.

Gewurzplatzchen (Spice Cookies)

Servings: 6

Ingredients:

½ cub Butter Or Margarine
¼ cub Shortening
1 cub Brown Sugar; Firmly Packed
1 each Egg; Large
¼ cub Molasses
2 ½ cub Flour; Unbleached, Unsifted
¼ teaspoon Salt
2 teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Cloves; Ground
½ teaspoon Allspice; Ground

Preparation:

Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into ¾-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F.
oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins.

Makes 4 dozen cookies.

Grune Bohnen mit Dill (Grean Beans With Dill)

Servings: 4

Ingredients:

9 ounce Cut Green Beans; Frozen(1pk)
1/3 cub ;Water, Boiling
1 each Beef Bouillon Cube
1 teaspoon Dillweed OR Dillseed
2 tablespoon Butter

Preparation:

Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve.

Grunkohlsuppe (Kale And Potato Soup)

Servings: 6

Ingredients:

4 each Potatoes; Medium
2 tablespoon Vegetable Oil
8 cub Water
1 teaspoon Salt
½ teaspoon Pepper
2 pound Kale; fresh
½ pound Garlic Sausage; *

Preparation:

* Garlic Sausage should be the smoked kind, cooked and sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes.

Gugelhupf

Servings: 8

Ingredients:

1 package Yeast; Dry Active
1 cub Milk; Scalded Then Cooled
1 cub Sugar
1 cub Butter Or Margarine
5 each Eggs; Large
1 teaspoon Vanilla Extract
1 Lemon; Rind Of, Grated
¾ cub Raisins
1/3 cub Almonds; Ground (2 oz Pk)
½ teaspoon Salt
4 cub Flour; Unbleached, Unsifted

Preparation:

Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter.

* The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results.

Gulaschsuppe (Goulash Soup)

Servings: 6

Ingredients:

2 cub Onion; Chopped
¼ cub Shortening
3 each Green Bell Peppers; Chopped
3 tablespoon Tomato Paste
1 pound Beef Cubes; 1-inch Cubes
1 Red Pepper; Dash
1 teaspoon Paprika
2 each Garlic Cloves; Minced
6 cub Beef Broth; *
1 tablespoon Lemon Juice
¼ teaspoon Caraway Seeds

Preparation:

* Beef Broth can be either canned or home made (home made is preferred.) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 ½ hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day.

Gurken Und Kartoffelsuppe (Cucumber and Potato Soup)

Servings: 4

Ingredients:

1 each Cucumber; Medium
4 each Potatoes;Med, Peel And Dice
1 teaspoon Salt
2 cub Water; Cold
¼ teaspoon Pepper; White
1 cub Cream; Heavy
½ cub Milk
1 each Green Onion; Grated
1 teaspoon Dillweed; Dried OR
1 tablespoon Fresh Dill; Chopped

Preparation:

Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 ½-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.

Gurkensalat (Cucumber Relish Salad)

Servings: 4

Ingredients:

2 each Cucumbers; Medium
1 ½ tablespoon Sugar
1 ½ tablespoon Cider Vinegar
½ teaspoon Salt
⅛ teaspoon Pepper
½ cub Sour Cream
1 tablespoon Parsley; Fresh, Minced

Preparation:

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.

Hamburger Fischsalat (Hamburg-Style Fish Salad)

Servings: 4

Ingredients:

1 tablespoon Butter
1 pound White Fish Fillets; *
½ cub ;Hot Water
4 each Eggs; Large, Hard Cooked
2 each Pickles; Dill
1 tablespoon Capers

SAUCE:
2 tablespoon Mayonnaise
2 tablespoon Sour Cream
2 teaspoon Lemon Juice
1 teaspoon Mustard; Dijon-style
½ teaspoon Salt
¼ teaspoon Pepper; White

GARNISH:
1 each Egg; Large, Hard Cooked
4 each Beets; Canned, Slices

Preparation:

* Fillets may be fresh or frozen. They can include cod, turbot, or haddock.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers.
Arrange fish mixture in individual dishes and spoon salad sauce over tops.
Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately.

Haselnusstorte (Hazelnut Torte)

Servings: 8

Ingredients:

5 each Eggs; Large, Separated
¾ cub Sugar
6 tablespoon ;Water
1 ¾ cub Cake Flour; Sifted
1 teaspoon Baking Powder
1 ½ cub Hazelnuts (Filberts);Ground*
1 teaspoon Vanilla Extract
2 tablespoon Confectioners' Sugar
1 cub Cream; Heavy, Whipped
1 Fresh Strawberries,If Desire

Preparation:

Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining ½ cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired.

* Hazelnuts are available at most stores under the name of Filberts.
They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about ¼ cup at a time in a blender, or chop as finely as you can with a sharp knife.

Heringsalat (Herring Salad)

Servings: 4

Ingredients:

8 ounce Pickled Herring; Drained
½ each Green Pepper; Seed And Dice
1 each Apple; Tart, Core And Dice
1 each Orange; Sectioned And Diced
2 teaspoon Onion; Grated
2 tablespoon Vegetable Oil
1 tablespoon Vinegar
4 each Lettuce Leaves; Cupped

Preparation:

Combine ingredients and marinate in refrigerator for at least 1 hour.
Serve on inner tightly cupped lettuce leaves.

Heringstopf mit Saurer Sahne (Herring Salad With Sour Cream)

Servings: 4

Ingredients:

SOUR-CREAM SAUCE:
1 cub Sour Cream
½ cub Yogurt
½ Lemon; Juice Only
¼ teaspoon Sugar

SALAD:
2 each Onions; Small
2 each Apples; Medium, Tart
8 each Herring Fillets; Marinated
2 teaspoon Dill; Fresh OR
½ teaspoon Dillweed; Dried

Preparation:

Sauce:

Blend thoroughly sour cream, yogurt, lemon juice and sugar.

Salad:

Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving.

Hochrippe und Sauerkraut (Spareribs And Sauerkraut)

Servings: 4

Ingredients:

32 ounce Sauerkraut; Canned (2 Cans)
3 pound Spareribs; Country Style
2 teaspoon Paprika
6 each Beef Bouillon Cubes
½ teaspoon Caraway Seeds
½ teaspoon Pepper
10 each Bacon; Slices,Rolled InFlour

Preparation:

Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut.
Remove bones from the sauce before serving. Serve with dark bread and steins of beer.

Jager-eintopf (Hunter's Stew)

Servings: 4

Ingredients:

1 ½ cub Onions; Minced
¼ pound Mushrooms; Sliced
2 tablespoon Vegetable Oil
1 pound Ground Beef; Coarse Grind *
1 cub Beef Broth
⅝ teaspoon Nutmeg
½ teaspoon Worcestershire Sauce
1 teaspoon Salt
½ teaspoon Pepper
3 each Potatoes; Medium
3 tablespoon Butter
2 each Eggs; Large
4 each Apples; Tart
½ cub Bread Crumbs; Fine, Dry

Preparation:

* Ground beef should only be ground once and be the leanest you can get.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add ½ t nutmeg, worcestershire sauce, ½ t salt, and ¼ t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, ½ t salt, ¼ t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 ½-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with ½ of the meat mixture and ½ of the apples.
Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F.
for 45 minutes and then at 400 degrees F. for 10 minutes more.

Kalbsschnitzel mit Feinen Gemusen (Veal Rounds / Vegetables)

Servings: 4

Ingredients:

½ teaspoon Salt; Or To Taste
¼ teaspoon Pepper; Or To Taste
¼ teaspoon Paprika; Or To Taste
4 each Veal Fillets; Cut ¼" Thick
4 tablespoon Butter
4 each Stewed Tomatoes; Whole
12 each White Asparagus Spears; *
¼ pound Mushrooms; Fresh, Sliced

Preparation:

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

Kalbsschnitzel mit Joghurt (Veal Steaks With Yogurt)

Servings: 4

Ingredients:

1 pound Veal; Sliced Thin
½ teaspoon Salt
¼ teaspoon Pepper
3 tablespoon Vegetable Oil
4 each Apples; Med. Peel And Slice
½ cub Evaporated Milk
8 ounce Yogurt; Small Container

Preparation:

Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes.

Kalbssxhnitzel in Currysosse (Veal Steaks / Lemon & Curry)

Servings: 4

Ingredients:

1 pound Veal Cutlets; Sliced Thin
½ teaspoon Salt
¼ teaspoon Pepper
¾ teaspoon Curry Powder
3 tablespoon Vegetable Oil
2 each Onions; Diced
2 tablespoon Evaporated Milk
2 tablespoon Tomato Paste
1 each Lemon; Juiced
10 each Parsley Sprigs; Chopped
2 tablespoon Cognac Or Brandy

Preparation:

Season veal with salt, pepper and ½ t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly.
Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter.

Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)

Servings: 6

Ingredients:

HERB STUFFING:
3 each Bacon; Strips
1 each Onion; Medium
4 ounce Mushroom Pieces; (1 can)
¼ cub Fresh Parsley; Chopped
1 tablespoon Dill; Fresh, Chopped
1 teaspoon Tarragon Leaves; Dried
1 teaspoon Basil Leaves; Dried
½ pound Ground Beef; Lean
½ cub Bread Crumbs; Dry
3 each Eggs; Large
1/3 cub Sour Cream
½ teaspoon Salt
¼ teaspoon Pepper

VEAL:
3 pound Boned Veal Breast; OR
4 pound Boned Leg Of Veal
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Vegetable Oil
2 cub Beef Broth; Hot
2 tablespoon Cornstarch
½ cub Sour Cream

Preparation:

Stuffing:

To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper.

Veal:

With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 ½ hours.
Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately.

Kalter Kartoffelsalat (Cold Potato Salad)

Servings: 6

Ingredients:

6 each Potatoes; Large *
1 ;Boiling Water
½ teaspoon Salt
1 each Onion; Medium, Minced
3 tablespoon Vinegar
½ teaspoon Mustard; Prepared
1 teaspoon Sugar
2 teaspoon Dillseed

Preparation:

* Potatoes should be peeled and quartered.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

In medium saucepan cook potatoes in boiling salted water until tender.
Drain, reserving ¾ cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the ¾ cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature.

Kapernschnitzel (Veal Cutlets With Capers)

Servings: 4

Ingredients:

24 ounce Veal Cutlets (4 @ 6oz each)
2 tablespoon Lemon Juice
½ teaspoon Salt
⅛ teaspoon Pepper
½ teaspoon Paprika
1 tablespoon Vegetable Oil
2 ounce Capers; Drained(½ Sm. Jar)
¼ cub White Wine; Dry
1 each Bay Leaf
3 tablespoon Evaporated Milk

GARNISH:
1 Pickled Beets; Sliced
4 each Lettuce Leaves

Preparation:

Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish.

Karotten in Bier Gedunstet (Carrots In Beer)

Servings: 4

Ingredients:

4 each Carrots; Large
1 tablespoon Butter
1 cub Dark Beer; Any Brand
¼ teaspoon Salt
1 teaspoon Sugar

Preparation:

Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot.

Kartoffelpfannkuchen (Potato Pancakes)

Servings: 4

Ingredients:

2 ½ cub Potatoes; (2 Large) *
3 cub ;Water
1 teaspoon Lemon Juice
1 each Potato; Boiled, Mashed
1 each Egg; Large, Beaten
2 tablespoon Milk
½ teaspoon Salt
1 Vegetable Oil; As Needed

Preparation:

* Potatoes are grated on medium grater. 2 ½ Cups Approx.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well.
Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm.
Continue until all batter is used. Serve immediately.

NOTE:

If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce.

Kartoffelpuree Meerrettich (Mashed Potatoes/Horseradish Crm)

Servings: 4

Ingredients:

5 each Potatoes; Medium
1 ;Boiling Water
½ teaspoon Salt
2 tablespoon Butter
1 Pepper; Freshly Ground
½ cub Sour Cream
1 tablespoon Horseradish
2 teaspoon Parsley; Minced

Preparation:

Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper.
Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve.

Kartoffelsalat mit Biermarinade (Potato Salad/Beer Dressing)

Servings: 4

Ingredients:

6 each Potatoes; Medium
4 each Bacon; Slices
1 tablespoon Onion; Chopped
1 each Celery; Stalk, Chopped
1 teaspoon Salt
2 tablespoon Butter
2 tablespoon Unbleached Flour
½ teaspoon Mustard; Dry
1 tablespoon Sugar
1 cub Beer; Any Brand
½ teaspoon Tobasco Sauce
2 tablespoon Parsley; Chopped Fresh

Preparation:

Boil potatoes in medium-size saucepan until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

Kartoffelsuppe (Potato Soup)

Servings: 4

Ingredients:

2 each Potatoes; Medium
1 each Onion; Medium Size
4 each Celery & Leaves; Stalks
2 tablespoon Vegetable Oil
1 Boiling Water
1 each Bay Leaf; Small
½ teaspoon Salt
2 tablespoon Butter
2 cub Milk;Up to 3 Cups Maybe Used

GARNISH:
1 Parsley; Chopped

Preparation:

Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley.

Kasespatzle (Spaetzle Cheese Noodles)

Servings: 4

Ingredients:

3 tablespoon Butter Or Margarine
3 each Onions;Sliced In Small Rings
3 ounce Emmenthaler Cheese; Grated
1 teaspoon Dry Mustard
2 cub Spaetzle Noodles
2 tablespoon Chives; Chopped

Preparation:

Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well.
Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving.

Kirsch-schnitzel (Veal Cutlets With Cherry Sauce)

Servings: 4

Ingredients:

4 each Veal Cutlets; Lean *
1 tablespoon Vegetable Oil
½ teaspoon Salt
⅛ teaspoon Pepper; White
¼ cub Red Wine
2 tablespoon Evaporated Milk
16 ounce Cherries;Tart, Canned, Drain

GARNISH:
1 Parsley

Preparation:

* Veal cutlets should weigh about 6 oz each.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper.
Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil.
Arrange cutlets on preheated platter, pouring cherry sauce around them.
Garnish with parsley.

Kohl Westfalisch (Westphalian Cabbage)

Servings: 4

Ingredients:

2 pound Cabbage; (1 Head) Approx Wt.
3 tablespoon Vegetable Oil
1 teaspoon Salt
1 teaspoon Caraway Seeds
1 cub Beef Broth
3 each Apples; Small, Tart
1 tablespoon Cornstarch
2 tablespoon ;Water, Cold
3 tablespoon Red Wine Vinegar
¼ teaspoon Sugar

Preparation:

Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving.

Konigsberger Klopse (Konigsberg Meatballs)

Servings: 4

Ingredients:

MEATBALLS:
1 each Hard Roll
¾ cub Water
1 pound Ground Beef; Lean
1 each Bacon; Strip, Diced
4 each Anchovy Fillets; Diced
1 each Onion; Small, Chopped
1 each Egg; Large
½ teaspoon Salt
¼ teaspoon Pepper; White

BROTH:
6 cub Water
½ teaspoon Salt
1 each Bay Leaf
1 each Onion; Small, Peeled, Halved
6 each Peppercorns

GRAVY:
1 ½ tablespoon Butter or Margarine
1 ½ tablespoon Unbleached Flour
1 tablespoon Capers
1 each Lemon Juice; Of ½Med.Lemon
½ teaspoon Mustard; Prepared
1 each Egg Yolk; Large
¼ teaspoon Salt
¼ teaspoon Pepper; White

Preparation:

Meatballs:

Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm.

Gravy:

To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth.
Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes.
Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper.

To Serve:

Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter.

Krautsuppe (Cabbage Soup)

Servings: 6

Ingredients:

4 each Slices Bacon; Thick, Diced
2 each Onions; Sliced
1 each Turnip; Sliced
2 each Carrots; Diced
2 each Potatoes; Cubed
1 each Head Green Cabbage; shredded
4 cub Chicken Stock Or Bouillon
2 cub Water
6 each Sprigs Parsley *
1 each Bay Leaf *

GARNISH:
¼ cub Parmesan Cheese; Grated

Preparation:

* The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 ½ to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese.

Lebkuchen (Spice Bars)

Servings: 12

Ingredients:

1 teaspoon Cinnamon
1 teaspoon Allspice; Ground
¼ teaspoon Cloves; Ground
½ teaspoon Salt
2 ¼ cub Flour; Unbleached, Unsifted
½ teaspoon Baking Powder
½ cub Almonds, Ground
1 teaspoon Lemon Rind; Grated
2 each Eggs; Large
¾ cub Sugar
¾ cub Honey
½ cub Milk

ALMOND GLAZE:
1 cub Confectioners' Sugar
½ teaspoon Almond Extract
1 teaspoon Rum
1 tablespoon ;Water

Preparation:

Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured.
Bake at 400 degrees F for 12 to 15 minutes, until the cake is done.
While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency.
Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 ½-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed.

Makes 4 dozen bars.

Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters)

Servings: 4

Ingredients:

1 cub Lentils; Dried Quick-Cooking
6 cub Water
2 each Bacon; Slices, Diced
1 each Leek or Green Onion; *
1 each Carrot;Large, Finely Chopped
1 each Celery;Stalk, Finely Chopped
1 each Onion; Finely Chopped
1 tablespoon Vegetable Oil
2 tablespoon Unbleached Flour
1 tablespoon Vinegar
4 each Frankfurters; Thickly Sliced
1 tablespoon Catsup; Tomato
1 teaspoon Salt
¼ teaspoon Black Pepper

Preparation:

* Leek or Green Onion should be finely chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Wash the lentils thoroughly. In a 2 ½-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in ½ cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft.
Add the frankfurters and catsup. Cook to heat frankfurters through.
Season with salt and pepper and serve hot.

Mandel-halbmonde (Almond Crecents)

Servings: 8

Ingredients:

1 cub Butter Or Margarine
¾ cub Sugar
1 teaspoon Vanilla Extract
1 ½ teaspoon Almond Extract
2 ½ cub Flour; Unbleached
1 cub Almonds; Ground
1 Confectioners' Sugar

Preparation:

Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet.
Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container.

Makes 3 dozen cookies.

Marinierte Toamten (Marinated Tomatoes)

Servings: 4

Ingredients:

4 each Tomatoes; Large *
1 cub Vegetable Oil
¼ cub Wine Vinegar
¼ teaspoon Mustard; Dry
1 teaspoon Salt
¼ teaspoon Black Pepper
1 each Garlic; Clove, Large, Minced
1 tablespoon Basil; Fresh, Chopped
2 each Thyme; Sprigs, Fresh,Chopped
1 each Marjoram; Fresh, Sprig, Chop
1 tablespoon Scallion; Minced

Preparation:

* Tomatoes should be peeled and sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving.

Meersburger Kirschen-dessert (Cherry Desert Meeresburg)

Servings: 4

Ingredients:

1 pound Cherries; Tart, Fresh
3 tablespoon Kirsch
6 tablespoon Sugar
2 tablespoon ;Water
12 each Ladyfingers
8 ounce Cream Cheese; *
½ teaspoon Vaillla Extract
2 ounce Almonds; Ground **
1 cub Cream; Heavy

GARNISH:
1 Pistachio Nuts; Chopped

Preparation:

* Soften Cream Cheese to room temperature.
** Grind Almonds in the blender, if ground almonds are not available.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries.

Mohren Mit Geschnetzeltern (Beef Strips And Carrots)

Servings: 4

Ingredients:

1 pound Carrots
2/3 cub Carbonated Soda Water
1 cub White Wine
1 teaspoon Salt
¼ teaspoon Sugar
1 pound Sirloin Steak
2 tablespoon Vegetable Oil
2 each Onions; Small, Diced
¼ teaspoon White Pepper
½ cub Heavy Cream
1 tablespoon Parsley; Chopped

Preparation:

Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, ½ t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes.
Add the beef slices; cook for 5 minutes, stirring often. Season with ½ t salt and ¼ t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve.

Neujahrspretzel (New Year's Pretzels)

Servings: 2

Ingredients:

2 cub Milk
½ cub Butter Or Margarine
2 package Yeast; Active, Dry
2 teaspoon Salt
½ cub Sugar
7 cub Flour; Unbleached
2 each Eggs; Large
1 cub Confectioners' Sugar
1 ;Water
1 teaspoon Vanilla Extract
¼ cub Almonds; Chopped

Preparation:

Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes.
Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 ½ inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough.
Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing.
Spread icing on pretzels and sprinkle with chopped almonds.

Makes 2 large pretzels.

Nusskipferl (Nut Crecents)

Servings: 10

Ingredients:

1 package Yeast; Active Dry
4 cub Flour; Unbleached, Unsifted
1 cub Butter Or Margarine;Softened
1 cub Sour Cream
3 each Egg Yolks; Large

FILLING:
3 each Egg Whites; Large
1 cub Nuts; Ground
1 cub Sugar; Or To Taste
1 teaspoon Vanilla

Preparation:

Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough ⅛-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins.

Makes 4 to 5 dozen crecents.

Obsttorte (Fruit Torte)

Servings: 8

Ingredients:

PASTRY:
2 cub Flour; Unbleached
¼ cub Sugar
1 cub Butter; NO Margarine, Unsalt
2 each Egg Yolks

FILLING:
4 cub Fruit; Fresh, Canned, Frozen
½ cub Sugar;If Fresh Fruit Is Used
¼ cub ;Water, If Needed
2 tablespoon Cornstarch

ALMOND COATING:
1 each Egg White
1 tablespoon Sugar
½ cub Almonds; Toasted, Sliced

TOPPING:
2 tablespoon Sugar
1 teaspoon Vanilla Extract
1 cub Cream; Heavy, Whipped

Preparation:

CAKE:

Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs.
Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 ½ inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown.

FILLING:

Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand ½ hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan.

ALMOND COATING:

Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides.

TOPPING:

Gently fold sugar and vanilla into whipped cream. Spread over the fruit.
Garnish with sliced toasted almonds, if desired.

Ochsenschwanzsuppe (Ox Tail Soup)

Servings: 6

Ingredients:

2 pound Ox Tails; Disjointed OR
2 each Veal Tails
1 each Onion; Medium, Sliced
2 tablespoon Vegetable Oil
8 cub Water
1 teaspoon Salt
4 each Peppercorns
¼ cub Parsley; Chopped
½ cub Carrots; Diced
1 cub Celery; Diced
1 each Bay Leaf
½ cub Tomatoes; Drained
1 teaspoon Thyme; Dried, Crushed
1 tablespoon Unbleached Flour
1 tablespoon Butter or Margarine
¼ cub Madeira

Preparation:

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving.

Pfeffernusse (Pepper Balls)

Servings: 12

Ingredients:

4 cub Flour; Unbleached, Unsifted
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 teaspoon Cloves; Ground
½ teaspoon Mace
1 teaspoon Allspice; Ground
1 Black Pepper; As Desired
1 ¼ cub Honey
2 tablespoon Butter; (No Margarine)
2 each Eggs; Large
1 cub Confectioners' Sugar
1 teaspoon Vanilla
1 ; Water

Preparation:

Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough ½ hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry.
Store cookies in airtight tins.

Makes 4 dozen cookies.

Pilze in Sahnesosse (Mushrooms in Cream Sauce)

Servings: 4

Ingredients:

2 pound Mushrooms; Fresh
¼ pound Bacon; Diced
¼ cub Butter Or Margarine
2 each Onions; Large, Diced
1 cub White Wine
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Paprika
1 Nutmeg; Pinch of
1 Mace; Pinch Of
1 cub Cream; Heavy
1 Lemon Juice; ½ Med Lemon
2 each Parsley; Sprigs

Preparation:

Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned.
Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice.
Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings.

Pretzels

Servings: 6

Ingredients:

1 package Yeast; Active, Dry
1 ½ cub ;Water, Warm,110-120 Degrees
1 teaspoon Salt
1 tablespoon Sugar
4 cub Flour; Unbleached
1 each Egg; Large, Beaten
1 Salt; Coarse

Preparation:

Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container.

Makes 12 6-inch pretzels.

Rahmapfelkuchen (Apple And Rum Custard Cake)

Servings: 8

Ingredients:

CRUST:
1 ½ cub Flour; Unbleached, Unsifted
5 tablespoon Sugar
1 tablespoon Lemon Rind; Grated
2/3 cub Butter Or Margarine
1 each Egg Yolk; Large
1 tablespoon Milk

FILLING:
½ cub Soft Bread Crumbs
2 tablespoon Butter Or Margarine; Melted
4 cub Apples; Tart, Sliced
1 tablespoon Lemon Juice
¼ cub Sugar
¼ cub Raisins; *
¼ cub Rum
3 each Eggs; Large, Beaten
1/3 cub Sugar
1 ¾ cub Milk

Preparation:

* Soak raisins in ¼ cup rum for ½ hour before using.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

CRUST:

To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch.

FILLING:

Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and ¼ c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum.
Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.

Rindergulasch (Beef Goulash)

Servings: 4

Ingredients:

3 tablespoon Vegetable Oil
1 pound Round Steak; Cubed
3 each Onions; Medium, Chopped
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Garlic Salt
1 teaspoon Paprika
¼ teaspoon Sugar
2 cub Water; Hot
1 tablespoon Unbleached Flour
¼ cub Water; Cold
½ cub Cream; Heavy

Preparation:

Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 ½ hours.
In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling.
Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired.

Rinderrouladen (Beef Rolls)

Servings: 4

Ingredients:

4 each Sandwich Or Roll Steaks; *
2 teaspoon Mustard; Dijon-style
½ teaspoon Salt
¼ teaspoon Pepper
2 each Pickles; **
2 ounce Salt Pork; ** OR
2 each Bacon; Strips **
1 each Onion; Large, Chopped
¼ cub Vegetable Oil
1 ½ cub Beef Broth; Hot
4 each Peppercorns
½ each Bay Leaf
1 tablespoon Cornstarch

Preparation:

* Sandwich or roll steaks should weigh about 6 oz each.
** Pickles, Salt Pork or Bacon should be cut into long thin strips.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately.

Rindfleisch-eintopf (Beef Stew)

Servings: 6

Ingredients:

¼ cub Shortening
3 pound Rump Roast; Boneless
2 cub Onions; Sliced
¼ cub Unbleached Flour
2 tablespoon Salt
2 tablespoon Sugar
1 Pepper; To Taste
2 teaspoon Mustard; Dry
½ teaspoon Celery Seed
¼ cub Water
1 pound Tomatoes; (1 can)

Preparation:

Melt shortening in a Dutch oven. Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings with ¼ c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
Serve with oven-browned potatoes.

Roggenbrot (Rye Bread)

Servings: 12

Ingredients:

2 package Yeast; Active Dry
½ cub ;Warm Water(110-120 degrees)
1 ½ cub Milk; Lukewarm
2 tablespoon Sugar
1 teaspoon Salt
½ cub Molasses
2 tablespoon Butter
3 ¼ cub Rye Flour; Unsifted
2 ½ cub Bread Flour; Unsifted

Preparation:

Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 ½ hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 ½ hours.
Preheat oven to 375 degrees F. Bake for 30 to 35 minutes.

Makes 2 round loaves.

Rohkostsalat (Cabbage Fruit Salad With Sour-cream Dressing)

Servings: 4

Ingredients:

2 cub Cabbage; Raw, Shredded
1 each Apple; Med., Diced, Unpeeled
1 tablespoon Lemon Juice
½ cub Raisins
¼ cub Pineapple Juice
1 ½ teaspoon Lemon Juice
¼ teaspoon Salt
1 tablespoon Sugar
½ cub Sour Cream

Preparation:

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.

Rosenkohl in Bier Gedunstet (Brussels Sprouts In Beer)

Servings: 4

Ingredients:

1 pound Brussels Sprouts; Fresh
1 Beer; Any Brand, To Cover
½ teaspoon Salt
2 tablespoon Butter

Preparation:

Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates.
Drain; add salt and butter. Serve hot.

Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing)

Servings: 6

Ingredients:

ROAST:
½ teaspoon Salt
¼ teaspoon White Pepper
2 pound Flank Steak
1 teaspoon Mustard; Dijon Style

MUSHROOM STUFFING:
2 tablespoon Vegetable Oil
1 each Onion; Small, Chopped
4 ounce Mushroom Pieces; *
½ cub Parsley; Chopped
2 tablespoon Chives; Chopped
1 tablespoon Tomato Paste
½ cub Bread Crumbs; Dried
¼ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Paprika

GRAVY:
3 each Bacon; Strips, Cubed
2 each Onions; Small, Fine Chopped
1 cub Beef Broth; Hot
1 teaspoon Mustard; Dijon Style
2 tablespoon Tomato Catsup

Preparation:

* Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Lightly salt and pepper flank steak. Spread one side with mustard.

To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.

To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

Rote Rubensalat (Red-beet Salad)

Servings: 6

Ingredients:

2 each Red Beets; Bunches

MARINADE:
2 tablespoon ;Water
¼ cub Vinegar
2 tablespoon Caraway Seeds
1 teaspoon Sugar
2 tablespoon Onion; Minced
1 teaspoon Horseradish
¼ teaspoon Cloves; Ground
½ teaspoon Salt
¼ teaspoon Pepper
5 tablespoon Vegetable Oil

Preparation:

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients.
Pour over beets and let stand for several hours before serving. Stir beets occasionally.

Rotkohl (Red Cabbage)

Servings: 4

Ingredients:

2 tablespoon Vegetable Oil
2 each Onions; Small, Sliced
2 pound Red Cabbage; Shredded
2 tablespoon Vinegar
1 Salt; To Taste
1 teaspoon Sugar
1 each Apple; Large, Tart, *, OR
½ cub Applesauce
½ cub Red Wine
½ cub Beef Broth; Hot

Preparation:

* Core and peel apple, then fine chop it.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft.
Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve.

Rotkrautsalat (Red Cabbage Salad)

Servings: 4

Ingredients:

5 each Bacon; Slices
1 teaspoon Sugar
2 tablespoon Vinegar
¼ cub Wine; Red or White
½ each Red Cabbage; Head, Shredded
2 tablespoon Vegetable Oil
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Caraway Seeds

Preparation:

Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature.

Sandtortchen (Sand Tarts)

Servings: 24

Ingredients:

2 ½ cub Sugar
2 cub Butter Or Margarine
2 each Eggs; Large
4 cub Flour; Unbleached, Unsifted
1 each Egg White; Large, Beaten
1 Sugar
1 Cinnamon
1 Pecan; Halves

Preparation:

Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour.
Chill dough overnight. Roll as thin as possible on well floured board.
Work with ¼ of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown.
Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins.

Sauerbraten

Servings: 6

Ingredients:

4 pound Beef Roast; Boneless
1 cub Water
1 cub Wine Vinegar
2 each Onions; Medium, Sliced
1 teaspoon Salt
6 each Peppercorns
2 each Bay Leaves
2 each Cloves
2 tablespoon Vegetable Oil
1 each Tomato; Medium *
2 tablespoon Unbleached Flour
2 teaspoon Sugar
¼ cub Water

Preparation:

* Tomato should be peeled and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage.

Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.

Sauerbraten Klopse (Sauerbraten Meatballs)

Servings: 4

Ingredients:

1 pound Ground Beef; Lean
¼ cub Milk
¼ cub Bread Crumbs; dry
⅛ teaspoon Cloves; Ground
⅛ teaspoon Allspice; Ground
½ teaspoon Salt
1 Pepper; To Taste
2 tablespoon Vegetable Oil
½ cub Vinegar
¾ teaspoon Ginger; Ground
1 each Bay Leaf
4 tablespoon Sugar; Brown
2 tablespoon Unbleached Flour

Preparation:

Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer ½ hour.
Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles.

Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gingersanps)

Servings: 10

Ingredients:

4 pound Rump Roast; Beef, Boneless
2 each Onions; Thinly Sliced
8 each Peppercorns
4 each Cloves; Whole
1 each Bay Leaf
1 cub White Vinegar; Mild
1 cub Water
½ cub Cider Vinegar
¼ cub Vegetable Oil
½ teaspoon Salt
2 cub Water; boiling
10 each Gingersnaps
½ cub Sour Cream
1 tablespoon Unbleached Flour

Preparation:

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day.
Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 ½ hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.
Slice meat in ¼ inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

Sauerkrautsalat mit Schinken (Sauerkraut Salad With Ham)

Servings: 4

Ingredients:

1 pound Sauerkraut; (1 Lb Can)
½ pound Blue Grapes
6 ounce Ham; Cooked

DRESSING:
½ cub Yogurt
¼ teaspoon Salt
¼ teaspoon Pepper; White
1 teaspoon Honey

Preparation:

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture.
Marinate for 10 minutes; adjust seasoning before serving, if necessary.

Schnittbohnensalat (Green-Bean Salad)

Servings: 4

Ingredients:

1 pound Green Beans; Fresh *
1 ;Boiling Salted Water
¼ cub Stock; **
3 tablespoon Vinegar
3 tablespoon Vegetable Oil
2 each Onions; Med., Thinly Sliced
½ teaspoon Dried Dillseed
1 teaspoon Sugar

Preparation:

* Green beans should be sliced lengthwise (French Cut).
** Stock is the water that the green beans were cooked in. (Not regular stock.)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Cook beans in boiling salted water until just tender. Reserve ¼ cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.

Schokoladenpretzel (Chocolate Pretzels)

Servings: 8

Ingredients:

½ cub Butter Or Margarine
¼ cub Sugar
1 each Egg; Large, Beaten
1 teaspoon Vanilla Extract
¼ cub Milk
¼ cub Cocoa
2 cub Flour; Unbleached, Unsifted

COCOA FROSTING:
2 tablespoon Cocoa
1 ¼ cub Confectioners' Sugar
2 tablespoon Butter Or Margarine; Melted
½ teaspoon Vanilla Extract

Preparation:

Cream ½ cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 ½ inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes.
Mak frosting in a small bowl. Mix cocoa and confectioners' sugar.
Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting.

Make 2 dozen.

Schwalbennester (Barvarian Veal)

Servings: 4

Ingredients:

1 pound Veal; Cut In 4 Thin Slices
½ teaspoon Salt
⅛ teaspoon Sugar
½ teaspoon Pepper; White
1 tablespoon Mustard; Dijon Style
4 each Bacon; Slices
4 each Eggs; Large, Hard Cooked
2 tablespoon Vegetable Oil
1 each Onion; Medium, Diced
¾ cub Beef Bouillon; Heated
1 tablespoon Tomato Paste
2 tablespoon Unbleached Flour
¼ cub Red Wine

Preparation:

Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes.

Schwarzwalder Kirschtorte (Black Forest Cherry Cake)

Servings: 8

Ingredients:

CAKE:
6 each Eggs; Large
1 cub Sugar
1 teaspoon Vanilla Extract
4 ounce Unsweetened BakingChocolate*
1 cub Flour; Sifted

SYRUP:
¼ cub Sugar
1/3 cub ;Water
2 tablespoon Kirsch

FILLING:
1 ½ cub Confectioners' Sugar
1/3 cub Butter; Unsalted
1 each Egg Yolk; Large
2 tablespoon Kirsch Liquer

TOPPING:
2 cub Sour Cherries; Canned, Drain
2 tablespoon Confectioners' Sugar
1 cub Cream; Heavy, Whipped
8 ounce Semisweet Chocolate Bar (1)

Preparation:

* There should be 4 squares of chocolate and it should be melted.
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CAKE:

Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely.

SYRUP:

Make syrup by mixing together sugar and water and boiling for 5 minutes.
When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers.

FILLING:

To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch.

CAKE ASSEMBLY:

To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using ¾ cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining ½ cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.

Schweinekotelett in Zweibelsosse (Pork Chops in Onion Sauce)

Servings: 4

Ingredients:

4 each Pork Chops
½ teaspoon Salt
¼ teaspoon Pepper
1 ½ tablespoon Unbleached Flour
1 ½ tablespoon Vegetable Oil
4 each Onions; Small (2 med) *
½ cub Beer
½ cub Beef Broth; Hot
1 teaspoon Cornstarch

Preparation:

* Onions are to be thinly sliced.
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Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly.
Pour over pork chops. Blend cornstarch with a small amount of cold water.
Stir into sauce and cook until thick and bubbly. Pour over pork chops.
Serve with brussel sprouts and boiled potatoes.

Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops)

Servings: 6

Ingredients:

6 each Pork Chops
1 each Garlic Clove; Minced
1 teaspoon Caraway Seeds; Crushed
2 teaspoon Hungarian Paprika; Mild *
½ teaspoon Salt
1 Pepper; As Desired
1 cub White Wine; Dry
1 cub Sour Cream (Optional)

Preparation:

* Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops.
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Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender.
Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings.

Spargel in Weisser Sosse (White Asparagus In White Sauce)

Servings: 4

Ingredients:

29 ounce White Asparagus; (2 Cans)
2 tablespoon Margarine
2 tablespoon Unbleached Flour
½ cub ;Asparagus Liquid
½ cub Milk
4 ounce Ham;Cut into Julienne Strips
⅛ teaspoon Nutmeg; Freshly Grated
¼ teaspoon Salt

Preparation:

Drain asparagus spears, reserving ½ cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles.
Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.

Spargelgemuse (Fresh Asparagus)

Servings: 6

Ingredients:

2 pound Asparagus; Fresh, Any Color
1 ;Water, Boiling Salted
¼ cub Butter
3 tablespoon Parmesan Cheese; Grated
1 each Egg; Large, Hard-cooked

Preparation:

Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid.
In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg.

Spatzle (Spaetzle Noodles)

Servings: 4

Ingredients:

3 cub Flour; Unbleached
1 teaspoon Salt
¼ teaspoon Nutmeg
4 each Eggs; Large, Beaten
½ cub ;Water, Or More
¼ cub Butter

Preparation:

Sift flour, salt and nutmeg together in a bowl. Pour eggs and ¼ cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat.

Springerle (Molded Christmas Cookies)

Servings: 12

Ingredients:

4 each Eggs; Large
2 cub Sugar
1 teaspoon Anise Extract
4 ½ cub Cake Flour; Sifted

Preparation:

* NOTE:
These cookies are made with a special rolling pin or cookie cutters.
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Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough ⅜-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring.

Makes 6 dozen.

Spritzgeback (Spritz Cookies)

Servings: 10

Ingredients:

1 cub Butter; (No Margarine)
2/3 cub Confectioners' Sugar
1 each Egg; Large
1 each Egg Yolk; Large
1 teaspoon Almond Or Lemon Extract
2 ¼ cub Flour; Unbleached, Unsifted
¼ teaspoon Salt
½ teaspoon Baking Powder

Preparation:

Beat butter and sugar until light. Beat in egg, egg yolk and extract.
Sift flour, salt, and baking powder; gradually add flour mixture to eggs.
Chill dough ½ hour. Press ¼ of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins.

Makes 4 to 6 dozen cookies.

Steaks Esterhazy

Servings: 4

Ingredients:

¼ pound Mushrooms; Diced
1 each Carrot; Small, Diced
1 each Shallot Or Green Onion; *
2 tablespoon Butter
1 teaspoon Paprika
½ teaspoon Salt
1 cub Sour Cream
1 teaspoon Worcestershire Sauce
4 each Servings Of Steak; **

Preparation:

* Shallot or Green Onion should be minced
** Steaks should be one of the following: Sirloin, T-bone, Or Fillet.
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Saute mushrooms, carrot, and shallot or green onion in butter. Add paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2 minutes, but DO NOT boil.

Broil steaks and top with sauce.

Streuselkuchen (Crumb Cake)

Servings: 6

Ingredients:

TOPPING:
¼ cub Sugar
¼ cub Brown Sugar
2 teaspoon Cinnamon
1 cub Flour; Unbleached, Unsifted
½ cub Butter Or Margarine

CAKE:
2 ¼ cub Flour; Unbleached, Unsifted
¼ cub Sugar
¼ teaspoon Salt
1 package Yeast; Dry
¾ cub Milk
½ cub Butter Or Margarine
1 each Egg; Large

Preparation:

TOPPING:

For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.

CAKE:

To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 ½ hours. Bake at 350 degrees F. about 45 minutes or until done.

Makes 1 9-inch square cake.

Suss-Saures Kartoffelgemuse (Sweet-and-Sour Potatoes)

Servings: 4

Ingredients:

8 each New Potatoes; Boiled In Skin
1 each Onion; Medium, Diced
¼ teaspoon Salt
¼ teaspoon Pepper
¾ cub Sugar
4 each Bacon; Slices, Cut Up
¾ cub Vinegar

Preparation:

Peel and cube potatoes. Add diced onion, salt, pepper, and sugar.
Reserve in a covered bowl. In a small frypan, fry the bacon until crisp.
Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good.

Suss-Saures Rotkraut (Sweet-and-Sour Red Cabbage)

Servings: 6

Ingredients:

¼ cub Butter
4 each Apples; Med., Peel, Slice
½ each Onion; Red, Chopped
1 each Red Cabbage; Head,Fine Shred
1 cub Red Wine
4 each Cloves; Whole
1/3 cub Brown Sugar
2 each Bay Leaves
¼ cub Vinegar
¼ cub Butter
1 Lemon Juice;Of ½ Med.Lemon

Preparation:

Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly.
Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.

Tomatensalat (Tomato Salad)

Servings: 4

Ingredients:

5 each Tomatoes; Med., Chopped
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Basil; Dried
¼ teaspoon Thyme; Dried
¼ teaspoon Pepper; Freshly Ground
½ cub Vegetable Oil
6 tablespoon Vinegar
1 tablespoon Worcestershire Sauce
1 each Onion; Large, Diced

Preparation:

Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves.

Tropfkrapfen (Drop Donuts)

Servings: 10

Ingredients:

¼ cub Butter; Softened
1 cub Sugar
2 each Egg Yolks; Large, Beaten
1 each Egg; Large, Whole, Beaten
4 cub Flour; Unbleached
2 teaspoon Baking Powder
¼ teaspoon Nutmeg
½ teaspoon Baking Soda
¾ cub Butter OR Sour Milk
1 Confectioners' Sugar

Preparation:

Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar.

Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)

Servings: 4

Ingredients:

1 pound Spinach; Fresh *
¼ pound Butter
1 each Onion; Large, Diced
2 each Garlic; Cloves, Minced
½ teaspoon Salt
½ pound Emmenthaler Cheese; Grated
1 teaspoon Paprika
⅛ teaspoon Nutmeg
¼ teaspoon Pepper

Preparation:

* Wash and clean spinach of sand. Dry.
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Cut spinach into strips. In a large Dutch oven, heat butter until bubbly.
Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper.
Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles.

Warmer Kartoffelsalat (Hot Potato Salad)

Servings: 4

Ingredients:

3 each Potatoes;Med,Boiled In Skins
3 each Bacon; Slices
¼ cub Onion; Chopped
1 tablespoon Unbleached Flour
2 teaspoon Sugar
¾ teaspoon Salt
¼ teaspoon Celery Seeds
¼ teaspoon Pepper
⅜ cub ;Water
2 ½ tablespoon Vinegar

Preparation:

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown.
Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute.
Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.

Weintraubentorte (Grape Torte)

Servings: 8

Ingredients:

DOUGH:
2 cub Flour; Unbleached, Unsifted
2/3 cub Sugar
¼ cub Butter Or Margarine
1 each Egg; Large
1 each Egg Yolk; Large
1 each Lemon; Grated Rind Of
⅛ teaspoon Salt

TOPPING:
1 pound Grapes
3 each Egg Whites; Large
6 tablespoon Sugar
½ each Lemon; Juice Of
4 ounce Almonds; Ground

Preparation:

DOUGH:

Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes.

FILLING:

Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds.
Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack.

Weisse Bohnensuppe (White Bean Soup)

Servings: 8

Ingredients:

1 pound Navy Beans; Dry
3 quart Water
1 each Ham Bone Or Hock; Smoked
2 tablespoon Parsley; Chopped
1 cub Onions; Finely Chopped
1 each Garlic; Clove, Minced
2 cub Celery &Tops; Finely Chopped
1 ½ teaspoon Salt
½ teaspoon Pepper

Preparation:

Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot.

Weixenkeimbrot (Molasses Brown Bread)

Servings: 4

Ingredients:

2 ½ cub Whole-Wheat Flour
1 ½ cub Wheat Germ
1/3 cub Brown Sugar
½ teaspoon Salt
1 cub Raisins; Mixed Dark & Light
2 teaspoon Baking Soda
1 ⅞ cub Buttermilk
1/3 cub Molasses

Preparation:

Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack.

Makes 1 loaf.

Zwei-bohnenensuppe (Two Bean Soup)

Servings: 4

Ingredients:

1 ¼ cub White Beans; Dry
4 ounce Ham; Cubed
1 cub Cut Green Beans; *
¼ cub Celery; Diced
1 each Green Onion; Diced
1 each Onion; Yellow, diced
1 each Potato; Peeled & Diced
1 tablespoon Butter
2 tablespoon Unbleached Flour
¾ cub Beef Broth
½ teaspoon Salt
¼ teaspoon Pepper

GARNISH:
1 each Parsley; Sprig

Preparation:

* Beans can be either fresh or frozen. Do not use canned.
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Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately.

Zwiebelkuchen (Onion Pie)

Servings: 8

Ingredients:

1 package Yeast; Active Dry
1 teaspoon Sugar
1 ½ teaspoon Salt
3 cub Unbleached Flour
1 tablespoon Shortening
1 cub Water; 120 to 130 Degrees F.
6 each Bacon; Slices, Cut Up
2 each Onions; Medium, Sliced
¼ teaspoon Cumin
½ teaspoon Salt
1 Pepper; As Desired
1 each Egg Yolk
1 cub Sour Cream

Preparation:

Mix yeast, sugar, 1 t salt, and ½ cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough.
Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place ½ hour.
Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, ½ t salt and pepper over dough. Bake at 400 Degrees F.
for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set.
Serve warm or at room temperature.