View Full Version : German Cuisine



b-man
October 4th, 2005, 06:22 PM
Hi Folks... it's that Oktoberfest time of year again, and so we're off to Germany! We certainly hope all our German friends share their "taste of home" with us. And for those of us who do not have German ancestory, this is a perfect venu to show our German friends how much we appreciate and enjoy their cuisine. So lets get underway, and be sure to post up those Oktoberfest recipe treats too! Ah, but first, maybe a small libation...a frosty mug of German ale. PROST!

Aline & B-man :wink:

b-man
October 4th, 2005, 06:29 PM
GERMAN APPLESAUCE MEATLOAF I


Ingredients:

1 1/2 lb. ground beef
1/2 lb. ground pork
1/2 C. finely diced onion
1 C. applesauce
1 C. bread crumbs
3 T. ketchup
2 tsp. salt
1/4 tsp. black pepper

Preheat oven to 350ºF. Lightly oil a 9 x 5 x 3-inch loaf pan.

In a large bowl, combine all ingredients, and mix well. Place the meatloaf mixture in the prepared pan. Bake for 1 1/2 to 2 hours. Let cool 10-15 minutes. Turn the loaf out of the pan. Slice and serve.

B-man :wink:

b-man
October 4th, 2005, 06:31 PM
GERMAN APPLESAUCE MEATLOAF II


Ingredients:

1 1/2 lb. ground beef
1/2 lb. ground pork
1/2 onion, finely chopped
1 C. applesauce
1 large egg
1 C. bread crumbs (see note)
3 T. ketchup
2 tsp. salt
1/4 tsp. black pepper

Preheat oven to 350ºF. Lightly oil a 9 x 5 x 3-inch loaf pan.

In a large bowl, combine all ingredients and mix well. Place meatloaf mixture in pan. Bake 1 1/2 to 2 hours. Let cool 10 - 15 minutes. Turn out of pan.

Slice and serve.

NOTE: if necessary, add more bread crumbs, a tablespoon at a time, to make loaf firm.

B-man :wink:

b-man
October 4th, 2005, 07:35 PM
Kish 's Authentic Hungarian Goulash (Gulyas Leves ) with Nokedli (egg dumplings or noodles)

Hungarian Goulash can be found on a good share of menu's in Germany.



Ingredients:

2 lbs. beef chuck or (pork or veal) cut into 1 inch pieces
1 tsp. salt or to taste
2 onions chopped
1-2 Tbsp. lard or shortening
2 Tblsp. imported sweet paprika (most important to use real Hungarian paprika for ultimate flavor. (I like Budapest Sweet or Pride of Szeged)
2 carrots sliced
1 Tbsp green pepper finely chopped....no more!
1 stalk celery sliced...not too much, you don't want it to over power the soup flavor.
2 bay leaves (optional)
1 Qt. Water /add more later if needed
4 peeled and diced potatoes
1/4 tsp. black pepper or to taste

Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions, and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and carrots, and green peppers and remaining salt. Cover and simmer until potatoes are done and meat is tender.
___________________________

Nokeldi-pronounced (noo-gali)

Here is a recipe for egg dumplings:

1 egg
6 Tbsp. flour
1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream if you wish.

Serves 6

B-man :wink:

b-man
October 4th, 2005, 07:42 PM
Kish 's Gurkensalat (Cucumber Salad)

Makes 4-6 servings

Ingredients:

4 medium cucumbers/ peeled and thinly sliced
4 green onions thinly sliced/ can use yellow onions minced
1/4 c. sour cream or mayonnaise / not salad dressing!
1 Tblsp. cider vinegar
Salt and pepper to taste
1 tsp. fresh dill minced (or 1 tsp. dried) fresh is best!
Peel cucumbers and slice or grate thin (hand grater works good for this).

Put cucumbers in bowl with salt and mix well. (Salt will help pull water (juices) out from the cucumbers). Let stand for 10-20 minutes or so. Drain all the water out. Add your mayonnaise or sour cream, onions, vinegar black pepper and dill. Mix well, salt to taste. Cover and chill in fridge before serving.

B-man :wink:

b-man
October 4th, 2005, 07:46 PM
Kish's Brötchen


"Brotchen" means ´small bread´. Pronounced Semmel and Weck in South Germany ; Schrippe in Berlin ; Rundstuck in Hamburg; Roggelchen in the Rhineland .

There are varieties, such as "Zwiebelbroetchen" (onion), "Kaesebroetchen" (cheese), or Schinkenbroetchen (ham).

Kish 's Brötchen (Bread Roll)

Ingredients:

(1 lb 2 oz.) bread flour
(3/4 oz ) fresh yeast
1/2 level tsp. salt
(1/2 pt) lukewarm water
(2 oz) unsalted butter

Egg Wash

1 egg white
1 tsp. water (not cold -mix together)

Dissolve the yeast in the water and mix immediately with all the other ingredients. Knead in a bowl for 10 minutes and leave to rise for 2-3 hours. Knead again.

Form rolls into ovals place on a greased and floured baking sheet. Leave to rise once more. Brush with egg mixture and sprinkle sesame seeds or poppy seeds on top. Bake at 350 for 15-20 minutes

B-man :wink:

b-man
October 4th, 2005, 07:55 PM
Kish's German Fried Potatoes

Ingredients:

2 cups potatoes cooked or raw *see note at bottom
6 slices of bacon chopped
salt, pepper and paprika to taste

Cut up 6 slices of good thick smoked bacon. Put in pan till halfway cooked. Add 2 cups diced or thinly sliced potatoes. Cook till nicely browned.

If you do not want the bacon with the potatoes, simply remove them after they are cooked and then add the potatoes to the bacon grease.


Note* Boil potatoes in water till fork tender. you may keep the skins on or simply peel after they are cool enough to handle.

Boiled potatoes and raw potatoes have a different taste when they are fried. I love them both, and it your own personal preference what you choose.

B-man :wink:

b-man
October 4th, 2005, 07:59 PM
Hassenpfeffer

This is also a great recipe to use if you find a buy on Chicken Hindquarters.
The other interesting thing about this recipe is the way it uses the chicken liver to season the sauce. It is typical of German or even old world ancestors that you use everything and not waste. The nice thing is that great discoveries our found this way. I don't particularly like chicken or rabbit liver which is similar but it is wonderful when seasoning other things.

Ingredients:

1 2-1/2 to 3-lb.ready to cook rabbit
1/4 lb.salt pork diced
4 tablesp. butter
2 tablesp. chopped onion
1 small clove garlic crushed
1 teasp. salt
1/4 teasp. pepper
1 cup dry white wine
1tablsp. chopped parsley
Cut rabbit into serving pieces. reserve liver.

In small saucepan, cook saltpork in boiling water for 5 minutes, Drain.

In Dutch oven or heavy saucepan, heat 2 tablespoons butter. Add salt pork and cook for 5 minutes, or until slightly brown. Remove and set aside.

Add rabbit to pan, and cook for 10 minutes, or until rabbit is slightly browned on all sides. Add onion and garlic and continue cooking for 5 minutes, stirring occasionally. Return salt pork to pan. Add salt, pepper, and wine. Bring to boil. Cover and continue cooking briskly for 20 minutes.

Meanwhile, chop liver and rub through a fine sieve. Remove rabbit to heated serving dish and keep warm. Add liver puree to pan, and cook for a few seconds until sauce thickens, stirring constantly. Off fire, add remaining butter cut into small pieces, stirring until butter is melted. Pour over rabbit. Sprinkle with parsley. Serve hot. Serves 4 to 6 serve with boiled potatoes.

Wine: A red wine: Red Bordeaux; French red Burgundy: red Cotes du Rhone: domestic claret or Burgundy.

B-man :wink:

Aline
October 4th, 2005, 07:59 PM
German Fried Potatoes

(6 servings)

3 tbsp vegetable oil
4 cups thinly sliced raw potatoes
1 large onion, sliced
1 tsp salt


Heat oil in large skillet. Add sliced potatoes and onion. Cover skillet and cook, turning occasionally, until potatoes are tender and golden. Season with salt.

b-man
October 4th, 2005, 08:01 PM
WEISSE MAEUSE (WHITE MICE)

Ingredients:

1 cup walnuts, finely chopped
1/2 cup brown sugar
1 cup butter
2 cups all purpose flour

Mix all ingredients together to make a soft dough. Shape into 2 inch long crescents and bake on greased cookie sheet at 350 F. until golden brown, about 30 minutes. Makes about 30 mice.

B-man :wink:

b-man
October 4th, 2005, 08:05 PM
Kaseknepfla

Also known as Cheese buttons, this is a good and tasty meatless dish, particularily appropriate for Lenten season.


Dough:

2-1/2 cups flour
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1 cup water

Filling:

2 cups dry-curd cottage cheese
1 egg
Salt and pepper to taste
Diced green onions to taste (optional)

Roll dough about 1/4-inch thick, and cut into 4-inch squares. Place a spoonful of filling on half of each square, then fold dough over and pinch sides together securely to make the "buttons." Put buttons into a kettle of slowly boiling salt water and cook for no more than 10 minutes. (They're done when they float.) Boil and handle gently, or they may come apart. Drain. Then fry them with butter and onion. Cheese buttons also can be served in soup, either with a broth or creamy base.

Knephla Soup

Knephla Dough:

1-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten

Soup:

Water
2 or 3 medium potatoes, peeled and cubed
3/4 teaspoon salt
Milk or cream as needed
2 tablespoons margarine
2 tablespoons chopped onion
About 1/2 cup cubed dried bread
Pepper

Combine flour, baking powder and salt. Then place egg in 1/2-cup measuring container, and add water to fill cup. Mix with dry ingredients. Add additional water if your dough is too dry or a little flour if it is too wet. Knead dough on a floured surface, turning the sides over into the middle. Then, let the dough rest on the counter under an overturned bowl.

Put about 2 quarts of water in a 3-quart kettle. Add cubed potatoes and 3/4 teaspoon salt. Add milk and cream as desired. While liquid is coming to a oil, roll knephla dough into ropes. When soup is boiling gently, cut knephla into the hot soup in pieces about the size of the end of your thumb. It works best to hold rope with left hand and use kitchen shears in right. Cook 10 to 15 minutes. In the meantime, melt margarine in a saucepan and saute onions lightly. Then, turn up the heat, and throw in the bread and brown it a little. Add bread, onions and margarine to the soup and stir. Soup is ready to serve. Add pepper once it's in the bowl.

B-man :wink:

b-man
October 4th, 2005, 08:07 PM
Potato and Bierwurst Salad (with mustard cream dressing)

Bierwurst is basicly just a smoked bratwurst. Any smoked German sausage will work.


Ingredients:

24 ounces baby new potatoes, scrubbed and cut in half
1/2 small red onion, sliced thinly
3 tablespoons oil and vinegar salad dressing (see recipe below)*
1 dessert apple e.g. Jonagold
1 teaspoon fresh lemon juice
4 ounces cooked German Bierwurst, sliced thinly
2 German gherkins, chopped
3 tablespoons mayonnaise
1 tablespoon German mustard
2 tablespoons Quark or sour cream
1-2 tablespoons milk
a little chopped dill and fresh parsley
sea salt and freshly ground pepper


Boil the potatoes in salted water for 10-12 minutes or until just tender. Drain and mix gently in a large bowl with the sliced red onion. Season to taste and cool slightly.

Add oil and vinegar dressing to potatoes and refrigerate for one hour or until chilled. Meanwhile, chop the apple and mix with the lemon juice. Mix into the potato along with the sausage and gherkins.

Beat the mayonnaise, mustard, Quark and just enough milk to make a dressing the consistency of cream. Stir this carefully into the salad, spoon into a serving dish and sprinkle with the chopped herbs.

Serves 6.

B-man :wink:

Aline
October 4th, 2005, 08:07 PM
German-Style Red Cabbage

(4 servings)

1 small head of red cabbage
2 tart red apples, cored but not peeled
2 tbsp bacon fat or lard
Salt and freshly ground pepper to taste
3 tbsp red wine vinegar
1 tbsp brown sugar


Remove outer leaves of cabbage and discard. Quarter, core and grate cabbage into a skillet.

Slice unpeeled apples and add to cabbage. Add fat, salt and pepper and bring to a boil with just enough water to cover. Cover, reduce heat and simmer until tender but still crisp, about 15 minutes. Drain, reserving the liquid.

Mix vinegar and sugar and stir into reserved liquid. Cook, stirring until blended. Stir in the cabbage and serve hot.

b-man
October 4th, 2005, 08:15 PM
Grandpas Head Cheese (Stugon)

Ingredients:

1 pigs head
2 pork hocks
2 beef shanks
1 large onion
2 bay leaves
2 tablespoons salt
Pepper to taste
3 cloves garlic

Boil all together until tender. Remove meat from juice and cool. Strain the juices when cool. Remove meat from the bones and throw away any skin, cartilage and bones. Cut meat into very small pieces. Mince onion. Put meat, juices, seasonings and onion together in a large pot and bring to a boil. Pour into a glass dish and refrigerate to set.

This can also be made with a chicken instead of the pigs head.

B-man :wink:

b-man
October 4th, 2005, 08:17 PM
POTATOES and EGGS-Dipped in Green Herbed Mayonnaise
(Kartoffel und Eier in Gruner Sosse)


This cold dish is perfect for summer dinners. Green sauce originated in Frankfurt and was Goethe’s favorite dish.In Germany, this dish is served with potatoes boiled in their skins. The potatoes are peeled at the table and dunked into the sauce.

Ingredients:

2 Tablespoons mayonnaise
1 cup sour cream (part yogurt may be used)
1 lemon, juiced
9 hard-cooked eggs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon sugar
1 ½ cups chopped fresh herbs (any combination of dill, chives, parsley, tarragon, or borage)


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 the herbs, pat dry, and chop. Blend with the sauce. Slice rest of hard-cooked eggs in half and arrange in the sauce. Makes 4 servings.

B-man :wink:

b-man
October 4th, 2005, 08:21 PM
Russische Eier (Russian Eggs)



German Potato salad:

10 Yellow or Red Potatoes
1 tblsp. Caraway seeds
Salt
pepper
1 Onion/diced
2-4 tbl spoon lemon juice or vinegar
2-4 tblsp oil
5 small cubes beef or chicken boullion
1/2 cup water
4-6 slices of cooked bacon, broken in pieces


First boil the potatoes with the peels in water, add caraway seeds and salt.
Cool, peel and slice the potatoes, add the onion, lemon juice, oil and salt and pepper to taste. Boil the bouillon with the water and pour over the salad. Mix all ingredients, and let marinate an hour or so, then add the bacon.

Topping

1 dz boiled eggs
Mayonnaise
Capers
Lox

Spoon the potato salad into individual plates (4-5), top with sliced boiled eggs, "frost" the whole thing with mayonnaise, top with capers and decorate with the lox.

The author's parents had a restaurant, and this is the way they served "Russische Eier", and 2 slices of some wonderful German Bauernbrot!

B-man :wink:

b-man
October 4th, 2005, 08:24 PM
Krepple

Ingredients:

2 lb flour
1 pkg yeast
1/2 cup water
2 cup milk
grated rind of 1/2 lemon
3 Tbls sugar
some salt
1/2 cup margarine
2-3 egg yolks

In a bowl place 1 lb flour make a well and add 1/2 cup warm water and yeast. Stir some to mix the yeast and water. Put in warm place to let it start (at least 5 to 10 min) (like proofing, it should bubble some). Then add 2 cups warm milk, 3 tablespoons sugar and lemon zest. Then 1/2 cup margarine, melted and still warm. mix in well. Then the 2-3 egg yolks mix in well. Add the rest of the flour to your soft dough till the dough no longer sticks to you hand. Cover and let rise 20 to 30 min.

Roll out 1/2 cm thick, cut out (I would use a biscuit cutter), Place them on a flour dusted cookie sheet and let rise.

Fry in hot oil.

Can make a hole on the side to squeeze in some jam in, making it like a jelly donut. Dust with powdered sugar or roll in regular sugar.

B-man :wink:

b-man
October 4th, 2005, 08:26 PM
Tomato Dill Soup

Ingredients:

6 ripe tomatoes
4 Tsp. flour
3 Tsp. sugar
4 Tsp. butter
4 cups milk
4 cups chicken stock
1/2 cup chopped dill
2 Tsp. chopped parsley
2 Tsp. minced green onions
Salt and pepper
1 cup sour cream
Dumpling preparation later in
recipe

First peel the tomatoes. Cut into small pieces and place in a bowl.
Sprinkle the tomato pieces with sugar then set aside.

Melt butter inside a large kettle. Add the green onions and saute until they are golden brown. Add the parsley, 1/4 cup of the chopped dill and the tomatoes. Sprinkle with salt and pepper to taste.

Cover and cook for 10 minutes over medium heat; stir at even intervals.

Add the chicken stock and allow to simmer for another 30 minutes.

In a separate bowl mix milk with flour to a smooth consistency.
Pour the flour/milk mix in the soup slowly while stirring.
Simmer slowly.

Dumpling preparation:

2 Tsp. sour cream
1 egg
1/8 tsp. salt
1/2 cup flour
One pinch of pepper
Thoroughly mix all of the above in a separate bowl.

Drop the dumpling mixture one level teaspoon at a time into the soup.
Boil slowly to allow dumplings to rise to the top of the soup.

Put one spoonful of sour cream into the bottom of individual place bowls.
Pour the soup and dumplings over the sour cream.
Sprinkle each top with the remaining 1/4 cup of chopped dill.

B-man :wink:

b-man
October 4th, 2005, 08:30 PM
Mustard Pickles (Senfgurken)

Ingredients:

5 kg Gurken (vorbereitet gewogen ) (4.5 lbs cucumbers)
200 g Salz salt ............3/4 Cup Salt
250 g Perlzwiebeln .......1/2 lb. ... pearl onions
15- Pfefferkörner ....... pepper corns
10 Gewürzkörner ........... allspice
100 g gelbe Senfkörner ....1/2 Cup... yellow mustard seed
3-5 Lorbeerblätter ........ bay leaf
1 ½ liter Weinessig ....1 1/2 liter.... wine vinegar
1 liter Wasser ......1 quart .
500-600 g Zucker ............ 2 cups sugar


Preparation

Use only big ripe yellow, but still firm cucumbers. Peel and cut lengthwise, and with a spoon scrape out all seeds.

Cut in strips or chunks and layer them with the salt in a glass or porcelain dish. Leave them sit for 12-24 hours, and then strain them in a sieve, and carefully dry all chunks, again layer them with the onions and herbs and spices in a large glazed ceramic pot or individual mason (canning) jars.

Bring vinegar, water and sugar to a boil on med. heat and pour over the cucumber chunks. After they have cooled cover each glass with wax-paper or Saran wrap.

After about 4 weeks you'll have delicious Senfgurken

B-man :wink:

b-man
October 4th, 2005, 08:33 PM
Wurstsalat (Sausage salad)


Everybody in Germany likes to prepare Wurstsalat once in a while. It is very easy to make and is one of those German specialties that best reflects the German food industry. It is either made Coarse grain sausage or fine grain sausages like Knackwurst or Frankfurter. German summer afternoons spent at home working in the garden often end with a meal of wurstsalat. Wurstsalat is also an everpresent item in almost all the menus of German inns and restaurants.

serves 4

Ingredients:

4 precooked cold sausage such as knackwurst, peeled, and sliced thin (about 3/4 of a pound)
Red Onion rings , trimmed, peeled, sliced thin
salt (to taste )
freshly ground black pepper (to taste)
3 Tablespoons wine vinegar
4 Tablespoon vegetable oil

Other vegetables , such as cucumbers, tomatoes, asparagus whatever is fresh or in season.

In a salad bowl combine sliced knackwurst and sliced onion. In a small bowl whisk together vinegar, oil, salt and pepper, our dressing over knackwurst, toss and serve with a good rye bread or hearty German Bread.

B-man :wink:

b-man
October 4th, 2005, 08:36 PM
Kurbiskernbrot (pumpkin Seed Bread)

Preperation time: 20 minutes.
Time for the Bread dough to rise: 1 hour.
Time to bake the Bread: 45 minutes.
Makes 1 loaf of Kurbiskernbrot

Ingredients:

1+2/3 c. plus 2 tbsp. Buttermilk,
7 oz. Dinkelmehl, (spelt flour) see note
1 pkg. dried Yeast,
1 tbsp. Salt,
1 tbsp. Sugar,
11 oz. all Purpose whole Wheat flour,
2+1/2 oz. Pumpkin Seeds.


Warm (luke warm) the Buttermilk and Pumpkin Seeds in a pot.

Mix Flour, Yeast, Salt and Sugar in a bowl, add luke warme Buttermilk.
Kneede to a smooth dough, about 4 to 5 min.

At the end of the kneeding process add 2/3 or 1+3/4 oz. of the Pumpking seed in the dough and keep kneeding till well mixed in.

Cover bowl with a towel, let dough stand and rise in a warm place for 1 hour.

Pre-heat the Oven at 450 degrees.

Meanwhile kneed the dough again for a short time and shape into a oval loaf.

Place on a greased and flour dusted Backing sheet, sprinkle the rest of the Pumpkin seeds, (3/4 oz.) over the Bread.

Bake the Bread for 15 min. at 450 degrees, lower the temperature to about 375/380 degrees and bake for another 30 min.

Dinkelmehl = Spelt

Dinkelmehl is from a Dinkelcorn, (Spelt in English) a very old ancient type of today's Wheat, ground Dinkel prospers these days because of its Health/Natural food usage and has a lot to do with Health conscious meals, also it has a lot of Food values and easy to digest. Most of all Dinkel is the Wheat which keeps the hull closed so the nutrition is not affected by unhealthy agents in the Air and also plays a great part in a healthy Diet.

B-man :wink:

b-man
October 4th, 2005, 08:39 PM
Vollkornbrot (Whole Wheat Bread)

Vollkonbrot means Whole Kernel bread in German. You can separate the word and find the context clues and get a feel for the word. Voll (whole) - Korn (kernel) - Brot (bread)

Ingredients:

2 cups whole rye berries -- (13 ounces)
8 cups boiling spring water, (64 fl. ounces)
2 cups rye sourdough starter, (18 ounces)
8 cups medium ground rye flour, (40 ounces)
2 cups cracked rye -- (9 ounces)
1 tablespoon fine sea salt -- (3/4 ounce)

Soak the rye berries in about 6 cups of the hot spring water, or at least enough to cover berries by 1-inch. Let stand 8 hours or overnight (if the water becomes completely absorbed before soaking time has ended, add more hot spring water to cover). Drain and reserve the soaking liquid. Add enough fresh room-temperature spring water to the reserved soaking liquid to measure 6 cups total. Reserve.

Combine the starter, rye berries and reserved 6 cups water in a 6-quart bowl. Break up the starter well with a wooden spoon and stir until it loosens and the mixture is slightly frothy. Add 1 cup (5 1/2 ounces) of the rye flour and all the cracked rye. Stir well until combined. Add the salt and remaining flour. Stir until combined and the mixture is wet and sticky. Take the dough's temperature - the ideal is 78 F. Cover with a clean damp towel and put in a moderately warm (74 to 80 F) draft-free place.

Note: If the dough temperature is higher than 78 F put it in a cooler than 78 F place, like the refrigerator, until the dough cools to 78 F. If it is lower than 78 F, put it in a warmer than 78 F place until the dough warms to 78 F. The point is to try to keep the dough at 78 F during its fermentation. If you have to move the dough, be gentle and don't jostle it, or the dough might deflate.

The dough will become spongy but not springy, distinctly sour-smelling and increased in volume by about 1/4. Generously grease 2 (5 by 9 by 3-inch) loaf pans with vegetable shortening and dust with rye flour. Turn the dough into the prepared pans. Smooth the tops with a wet thin flexible cake spatula. Cover the loaves with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 F) draft free place until the dough has domed slightly and increased in volume again by 1/4. Bake on center rack of a preheated 300 F oven until the loaves have shrunk from the sides of the pan and the tops are dark brown and a toothpick inserted in the center comes out clean, about 2 1/2 to 3 hours. Remove the loaves from the pans and hold the loaves upside down. Strike the bottoms firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 15 minutes longer. Cool the pans for 10 minutes, then remove and cool completely on wire racks. Let the bread rest 24 to 36 hours before eating. It is very moist in the center when removed from oven, but as it cools the moisture distributes evenly throughout the bread. It will keep for weeks at room temperature wrapped tightly in plastic wrap.

Yield: 2 (9 by 5-inch) loaves

B-man :wink:

b-man
October 4th, 2005, 08:41 PM
POLEVKA JATERNIMI KNEDLICKY (Soup with Liver Dumplings)

Cooking time: 10 minutes

Ingredients:

1 pound veal, chicken or beef liver, finely minced
2 tablespoons butter
¼ teaspoon marjoram
¼ teaspoon mace
½ teaspoon grated lemon rind
1 large bud garlic, creamed to paste with salt
¼ teaspoon salt
dash ground pepper
2 eggs
dash ground thyme
2 tablespoons farina
bread crumbs
2 tablespoons cooking sherry or sauterne, optional

Mix minced liver with butter. Add remaining ingredients, mix well, then let stand 15 minutes so farina will absorb liquid. Add bread crumbs to make mixture not stiff or thin. (Bread crumbs swell in boiling~ if you use too much, dumplings will be hard.) Should be soft enough to flow of spoon into hot boiling soup. If you like them quite stiff, add more crumbs to form balls before placing in hot soup. Boil 10 minutes; serve. Best served in chicken broth with very few bouquet vegetables for flavor. Seasoning can be to taste. This can be frozen


B-man :wink:

b-man
October 4th, 2005, 08:44 PM
Farina Dumpling Soup CREAM OF WHEAT DUMPLINGS for SOUP

Ingredients:

1 C. water or milk
1tsp. Butter
1 beaten egg
½ C. Cream of Wheat
Dash of salt
Dash of nutmeg (if desired)
Soup broth (Usually Bouillon cubes dissolved in boiling water)

1 . Combine 1 C. water or milk, butter, salt, and cream of wheat in a saucepan and cook until thick.

2 . Cool till barely warm and add beaten egg, mixing well.

3 . Drop these by ½ teaspoonfuls into boiling broth.

4 . Cook for 5 minutes, or until done.

B-man :wink:

b-man
October 4th, 2005, 08:46 PM
Kuchen


To make dough:

2 cups milk, lukewarm
½ cup oil
1 cup cream
2 packages dry yeast 3/4 cup sugar
1 teaspoon salt
1/8 teaspoon nutmeg (fresh ground is wonderful)
3 eggs, well beaten
7 or 8 cups flour

Dissolve yeast and 1 tablespoon sugar into warm milk. Let stand for a few minutes. In a mixing bowl, mix sugar, salt, nutmeg. Add oil and cream, mix well. Add 2 cups of flour to make a batter. Add yeast and beaten eggs, beat well. Add remaining flour to make medium stiff dough. Knead for 5 to 10 minutes. Let rise till double in size. Knead down. Repeat. Let rise and shape into balls the size of your fist (about 9). Roll out and put into pie or cake pans. Let rise ½ hour.

To make Custard Topping:

1 cup sugar
4 tablespoons flour
1 quart half and half
3 eggs, beaten
2 teaspoons vanilla

Mix sugar and flour together. Whisk together half and half and eggs. Add egg mixture to flour mixture and blend well. Stirring constantly, cook over medium heat until thick (be careful not to burn). Let cool and add vanilla.

To make fruit topping:

Any fruit can be used. Raw fruits like apples pears and rhubarb should be sliced thin. Canned fruit or berries should be drained well. Dried fruits are nice when you cook and drain them.

Streusel Crumb topping:

Cut flour and sugar into butter to make crumbs

To assemble: Spoon about 1/8 cup of custard topping over each round of dough. Arrange a layer of fruit topping over custard. Sprinkle with about 1/8 cup of streusel crumbs. Sprinkle with cinnamon.

Or you can make cheese Kuchen :

2 eggs
¾ cup sugar
1 teaspoon vanilla
1 cup sweet cream
¾ cup cottage cheese
1 heaping tablespoon flour

Mix together and bring to a boil. Spread onto Kuchen dough and sprinkle with cinnamon.

Bake at 350 till done. Anywhere from 30 to 60 minutes

B-man :wink:

b-man
October 4th, 2005, 08:49 PM
Hot German Slaw

This recipe is very flexible and you can use many different vegetables that you have on hand. This is a good technique for a German style Hot salad, be it Hot German potato salad or Slaw or Broccoli salad which you see in many grocery deli's now.

Ingredients:

4 slices (4 ounces) bacon, cut in half
1/2 cup apple-cider vinegar
1/3 cup maple syrup (grade B, if available)
1/2 teaspoon ground celery seed
1/4 teaspoon ground black pepper
3/4 cup (2 stalks) sliced leeks
3 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/2 cup (2 medium) grated carrots

1. In a large skillet over medium heat, cook bacon until crisp.
Transfer to paper towels and discard all but 3 tablespoons fat from skillet.
Add vinegar, maple syrup, celery seed, and black pepper. Bring to a boil
and cook 1 minute. Pour all but 1 tablespoon warm dressing into a small
bowl.

2. Adjust heat to medium low and add leeks to skillet. Cook until
slightly softened — about 2 minutes. Add green and red cabbage and carrots.
Stir in reserved dressing and cook just until vegetables soften — 3 to
4 minutes. Transfer to serving platter, top with bacon, and serve
immediately

B-man :wink:

b-man
October 4th, 2005, 08:55 PM
Schwenkbraten
Pork

Traditionally these pork steaks or slabs are cooked on a swinging grill over beechwood coals. It is very hard to find beechwood so I am told that oak is an acceptable substitute.

4 pounds boneless pork roast ( Pork Leg or fresh Ham )
1 cup oil
10 onions, cut into strips
4 cloves garlic, crushed
7 crushed juniper berries
1 tablespoon german mustard
1 Thyme, Oregano, Curry, Paprika, Cayenne Pepper and Black
Pepper*
1 can dark beer.

Cut the Pork Roast into 1 inch thick slices. Place your onions into a bowl and pound them slightly to release their wonderful flavor. Add the remaining ingredients (oil, garlic, juniper berries, mustard and spices) and mix well.

Place a pork roast steak into a dish and then cover with some of the onion mixture, being sure to mash the onions into the meat; add another pork roast steak and more onion mixture. Continue until all of the pork roast steaks have been covered with the onion mixture. Marinate for at least 24 hours, covered, in the refrigerator.

When ready to grill, remove the pork roast steaks from the refrigerator and let them come to room temperature. In the meantime, prepare your fire. The wood should be brought to hot coals. Oil your grill surface before placing the meat onto the grill. Grill the pork roast steaks and onions slowly over the hot coals for 10-15 minutes on each side (depending on how you like the steaks).

Serve with Kartoffelsalat, Tomaten Salat and Baguette (or Brotchen, if you can find some).

B-man :wink:

b-man
October 4th, 2005, 08:57 PM
Beef Schwenkbraten

Use T-Bone or Rib eye steaks about 1 lb a piece and at least an inch thick.

Seasoning:

Salt , Pepper, Onions and chopped fresh garlic.
This recipe has you cut the onions into rings.

Preparation the night before;

First put salt (preferably Kosher salt) and fresh cracked pepper on the steaks. Then place the onion rings and chopped garlic in a bowl and salt and pepper them as well. ( this brings out some juices of the onion and garlic ) Press the onions and garlic into the meat now. and place in a plastic storage bag and wrap it tight so the onions make good contact.

Take off the onions and broil to each persons likeness as you did the pork schwenkbraten.

B-man :wink:

b-man
October 4th, 2005, 08:59 PM
SPIESSBRATEN
BEEF STEAK
sometimes called , August Goerg's Grilled Steak


1 large T-Bone steak (just over 1 lb), at least 1 1/4 inches thick, per person
1 shallot or small onion chopped
freshly ground black pepper
pinch mace


Mix together the shallot or onion with the pepper and mace. Insert a few shallot pieces into the steak using the point of a small knife.

Coat the steak with the shallot mixture, pressing it in so it will adhere.

Remove the loose shallot pieces and grill the steak (over a fire of oak logs, says August Goerg, from which the bark has been removed).*

Take the steaks off the grill while they are still pink inside. Sprinkle them with salt.

*Note: A special grill is used, suspended with 3 chains from an iron tripod and constantly swinging through the flames.

____________________________________

SPIESSBRATEN
(Rolled) BEEF , 2 lbs of Beef Sirloin or flank Steak

PORK, pork loin that has been flattened. You do this by cutting it in a reverse jelly roll. Then flatten it out with a meat hammer.

We recommend to prepare the meat one night before. Spice it with salt,
pepper, onions and garlic as well. Cut the onions in little pieces and
fill the meat with the onions. Roll the meat and tie it with
string. The next day you prepare your fire, put the meat on a stick and
turn it for 1 1/2 hours or put it on a rotisserie.

Now cut meat in slices.


B-man :wink:

b-man
October 4th, 2005, 09:06 PM
KASE-KUCHEN
(Cheese cake)

This is an original recipe, probably 100 years old. It uses old-fashioned cottage cheese, but quark or ricotta will work well too. There is no cream cheese in this one.

CRUST

For 9 or 10-inch pie or cake pan:
1½ cups flour
2 eggs
1 thick slab off a roll of butter (about 1 stick,1/4 lb.)
Pinch of baking powder
3/4 cup sugar
A little lemon rind

Put all together and work like pie crust. Pat into place in pie or cake pan..

FILLING:

1 cup Cottage Cheese (old fashioned kind), quark , or ricotta
mixed or put through strainer to make a smooth paste.
1 cup sugar
5 egg yolks
5 stiffly-beaten whites
1 teaspoon flour with cheese
½ pint cream
Slice in a few almonds very fine
Some juice of lemon

Pour this mixture into the crust.
Put a little sugar and cinnamon on top. Bake in pretty warm oven (375 F degrees) for one hour.


B-man :wink:

b-man
October 4th, 2005, 09:08 PM
Quark (German soft Cheese)


This is similar to American cream cheese but with a much nicer milder flavor

Ingredients:

4 tablespoons live culture plain yogurt or wine vinegar or 5 tablespoons fresh lemon juice
2 quarts whole milk

MAKES 1/2 Pound

1. You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).

2. Mix the milk with the yogurt in a basin.
Put in a warm place for 4 to 5 hours to set as solid as yogurt.

3. If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200°F) in a bowl set in a saucepan of water.

3. Remove and keep in a warm place for 4 to 5 hours.
Pour the mixture into a sieve lined with a scalded clean cloth.
After an hour put a plate on top to weight and encourage the whey to drip through.
The curds in the cloth are the cheese (Quark).

4. Cover and store the Quark in a cool pantry, and it will keep for about a week.
You can use the whey, flavored with fruit juice, as a beverage-or use it to make scones.
Store the whey in refrigerator and use within 2 days

B-man :wink:

b-man
October 4th, 2005, 09:15 PM
CROCK PICKLES


These pickles are so easy to make, you can watch them transform on your counter.

INGREDIENTS;

1/4-cup, kosher salt or pickling salt.
*( Stay away from salt that has iodine in it if you can.)
1 cup boiling water
2 pounds cucumbers, washed, and cut into halves or quarters or slices.
5 cloves or more garlic, peeled and smashed
1 large bunch dill, fresh and with flowers OR 2 tablespoons dried dill and 1 teaspoon dill seeds,
and/ OR a tablespoon of coriander seeds


In a large bowl, combine the salt and boiling water; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture,

Cut the Pickling cucumbers into halves or wedges.
Snip the dill flowers off the stems with a scissors.

With the side of the knife swat the garlic clove slightly.This releases the flavor and loosens the skin so you can peel it easy

Add the cuke wedges, dill , corriander, or the spices of your choice

Add 1/2 cup distilled vinegar and enough water to cover, and place a plate slightly less diameter in the bowl to weight the pickles down

Place some kind of a weight on the plate. I have used a glass measuring cup with water in it.

Now you can test the pickles in a few hours for flavor, and daily until they become "pickly" enough for you. Place in a glass jar and store in the refrigerator.

They will keep at least 6 months.

B-man :wink:

b-man
October 4th, 2005, 09:26 PM
Bratwurst and Onions Braised in Porter


Ingredients:

2 lbs cooked Bratwurst or Ropesausage sliced into ½-inch rounds
1 ½ lbs. small boiling onions (about 18 onions), peeled and left whole
2 tbsp. butter
4 bay leaves
1,-12-oz. bottle of dark beer, such as Porter or Stout (not Guiness)
¾ cup chicken stock
salt and pepper

Put all the ingredients, except salt and pepper, in a deep skillet or Dutch oven. Cover and cook over medium heat for 20 minutes or until a knife can be easily inserted into the onions. Remove the onions and sausage and reserve. Reduce the liquid over high heat until there is just enough syrupy glaze to coat the onions and sausage. Pour glaze over onions and sausage. Season with salt and pepper.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

B-man

b-man
October 4th, 2005, 09:29 PM
Cooking Bratwurst on the stove top or Microwave


Buy enough Bratwurst to go around-at least 1 per person. Anyone with a hearty appetite will want "seconds."



1.Prick each sausage with a sharp fork, to keep them from bursting during cooking.

2. Put into a skillet with about½ inch of water, and cover.

3. Cook over medium heat till water is evaporated.

4. Uncover and brown a bit, over low heat, in the small amount of fat left in the skillet. These are very good with Sauerkraut or Sweet-and-sour red cabbage. Potato pancakes are a perfect accompaniment, also.

Note: Bockwurst may be cooked in a saucepan: Prick them with a sharp-tined "granny fork" and put them into boiling water, then turn off the heat. Allow them to heat through thoroughly.

They may also be cooked in the microwave oven, in a microwave-safe dish. As for the boiling method, be sure to prick them first to keep them from bursting. However you cook or serve them, they taste especially good with Dijon mustard. These directions work well for almost any kind of German sausage.

B-man :wink:

b-man
October 4th, 2005, 09:32 PM
Cooking Bratwursts in Beer

The perfect first step before the BBQ

Step 1:

Since bratwurst is usually a fresh (raw meat) sausage, the perfect brat requires a two-step cooking process , to cook it on a stove top or microwave first and then heat and brown on the BBQ. Otherwise you will run the risk of burnt skin and a raw middle.


Step 2:
Pour a bottle of dark beer in a frying pan. Bring to a simmer and add about 4 to 6 bratwursts.
If you are cooking more brats, add more beer and use a larger pan.
My favorite beer to use is a Porter, but any beer gives the brat more flavor than water. Cook the Brats
until they are close to being done, about 140 degrees approximatelly 5 minutes. This way the brats are past the bacterial zone and safe to just plop on the grill and heat up like you do a hot dog. You can do this step ahead of time, even the day before.

Step 3:
Now your ready for the BBQ. You don't want to have a scorching heat that will burn the brat, but a nice hot grill that will make some nice dark lines on it and will safely bring it to "hot and juicy" while you can relax and talk to your guests ,or get some other things done for the lunch while they cook. You can then just eyeball them to see if they are done. Put your hand on a few inches over the grill and if you need to pull your hand by the count of 3, it should be ready.


Get some "better than white bread" dinner rolls and dress these German puppies with the works. Wash them down with plenty of the season's appropriate brew .

B-man :wink:

b-man
October 4th, 2005, 09:34 PM
Almost Grandmas Sausage and Peppers


Ingredients:

2 tablespoons vegetable oil or pan spray
3 lbs cooked Ropesausage
1 onion, thinly sliced
1 tablespoon garlic, minced
2 red pepper, seeded & sliced
1 green pepper, seeded & diced
3 tablespoons tomato paste
3/4 cup dry white wine
1 teaspoon fennel seeds
salt to taste
white pepper to taste

HEAT a casserole or large skillet and heat the sausage for 2 minutes on each side. Add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper. Cover and cook over low heat for 25 minutes.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

B-man :wink:

b-man
October 4th, 2005, 09:36 PM
Party Bratwurst Bites


Serves 12 (Snacks, not Dinner)


2 lbs cooked Ropesausage cut into 1" pieces
12 ounces Beer
1/4 cup of Sweet-Hot mustard


Cut sausages into 1-inch pieces and put in a skillet with the heat set to moderately-high. Add sausage and heat to 170 degrees brown well. Add beer and simmer for 4-5 minutes, stirring often. Transfer to a chafer. Insert wooden picks into sausage bites. Hold at 140F or higher for service. Serve with sweet-hot mustard to the side.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

B-man :wink:

b-man
October 4th, 2005, 09:39 PM
Creamy Potato and Bratwurst Soup


Serves 8

Ingredients:

2 lbs cooked Ropesausage cut into 1" pieces
2 large potatoes
1/3 cup chopped celery
2 cups water
2 cups whole milk
1 1/2 ounces margarine or butter
1 small chopped onion
2 1/2 tablespoons of flour
Pepper to taste

1. Cook celery in water until done, drain and keep the cooking water.

2. Add milk to cooking water, melt margarine in separate pan & cook onions until clear.

3. Add flour and seasonings to onions, stir until blended.

4. Add flour mixture to milk broth cook and stir until thickened.

5. Add potatoes & 1" cooked ropesausage cuts.

6. Internal temperature of final product must reach at least 165F for 15 seconds.

7. Hold at 140F or higher for service.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

B-man :wink:

b-man
October 4th, 2005, 09:41 PM
Bratwurst, Red Beans and Rice


Serves: 6 to 8

Ingredients:

2 Tbsp. oil
1 cup chopped onion
3 cans (15-1/2 oz. each) red beans, drained, rinsed
2 cans (14-1/2 oz. each) chicken broth
1 lb. Bratwurst or Fricadelwurst Sausage, cooked, sliced
1 cup water
1 tsp. red pepper flakes
1/2 tsp. ground red pepper
2-1/2 cups MINUTE Premium White Rice, uncooked


HEAT oil in medium saucepan. Add onion; cook and stir 3 minutes or until tender.

ADD beans, broth, Fricadelwurst, water and seasonings; mix well. Bring to boil.

STIR in rice; cover. Simmer 10 minutes or until rice is tender. Stir. Garnish with chopped fresh parsley if you like.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

B-man :wink:

b-man
October 4th, 2005, 09:43 PM
Shrimp and Spicy Bratwurst Gumbo

Ingredients:

1/4 cup butter
1/4 cup flour
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 lb Spicy Bratwurst (or Chicken Fricadelwurst Sausage), sliced
1 can (14-1/2 oz.) diced tomatoes, drained
1 can (14-1/2 oz.) Condensed Chicken Broth
1/2 lb fresh okra, sliced
1 small bay leaf
1/4 tsp. dried thyme leaves
salt and black pepper to taste
1/2 lb. cleaned medium shrimp
Hot cooked MINUTE White Rice


MELT butter in large skillet over medium-high heat. Stir in flour. Cook 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, celery and garlic; cook 2 to 3 minutes or until tender, stirring occasionally.

ADD Chicken Fricadelwurst , tomatoes, broth, okra, bay leaf and thyme; stir until well blended. Season with salt and black pepper to taste. Cover. Simmer 5 minutes, stirring occasionally.

ADD shrimp; cook 5 minutes or until shrimp are done. Remove bay leaf; discard. Serve shrimp mixture over rice.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients


B-man :wink:

b-man
October 4th, 2005, 09:46 PM
Quick Bratwurst Jambalaya

Serves: 4

Ingredients:

2 Tbsp. oil
2 Tbsp. flour
1 green pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
1-1/2 cups vegetable juice cocktail
1 lb Fricadelwurst , thinly sliced
1 boneless skinless chicken breast, cut into 1-inch chunks
1/4 tsp. ground black pepper
1/4 tsp. salt
1/8 tsp. ground red pepper
Hot cooked MINUTE White Rice


MIX oil and flour in large skillet; cook on medium-high heat 2 minutes or until golden brown, stirring constantly. Add green pepper, onion and garlic. Cook and stir 2 minutes or until vegetables are tender-crisp.

STIR in juice, sausage, chicken and seasonings. Bring to boil; cover. Reduce heat to medium-low; simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve over rice.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients

B-man :wink:

b-man
October 6th, 2005, 08:58 AM
Sweet and Sour Slaw


Ingredients:

1/2 cup white sugar
1/2 cup cider vinegar
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
8 cups shredded cabbage
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon chopped pimento pepper


In a jar with lid, combine the sugar, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.

In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated.

Cover and chill until serving.

B-man :wink:

b-man
October 6th, 2005, 09:01 AM
Oatmeal Soup


Ingredients:

1 cup minced celery
4 1/2 cups milk
1 teaspoon salt
1 1/2 cups rolled oats


In a medium saucepan, bring milk to a boil. Add celery and salt; boil for 1 minute. Stir in oats, simmer for at least 5 minutes, or until thick. Serve hot.

B-man :wink:

b-man
October 6th, 2005, 09:03 AM
Knefla Soup



Ingredients:

1 cup all-purpose flour
1 egg
1/2 cup water
1 pinch salt
1 large potato, diced
1 onion, diced
1/2 pound bacon, chopped
3 cups milk
1 cup heavy cream
salt and pepper to taste


In a medium bowl, combine flour, egg, 1/2 cup water and salt to form a dough. Cut into thin strips or small pieces.

Bring a large pot of water to boil. Stir in dough, potatoes and onion. Cook 20 minutes, until potatoes are tender. Drain.

While pasta and potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Save drippings.

Return pasta and potato mixture to large pot over medium-low heat, and combine with bacon, a teaspoon of bacon grease, milk, cream and salt and pepper. Adjust bacon grease to taste and milk or cream to cover.

Simmer 20 minutes, without boiling. Serve hot.

B-man :wink:

b-man
October 6th, 2005, 09:05 AM
Hot German Potato Salad


Ingredients:

3 pounds potatoes
1 pound bacon, cubed
1 onion, diced
2 cups white sugar
2 cups white wine vinegar


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.

Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.


B-man :wink:

b-man
October 6th, 2005, 09:07 AM
German Wurst Salad


Ingredients:

1 (3 pound) German bologna block
1/2 teaspoon minced fresh chives
1/2 teaspoon minced fresh parsley
1/2 teaspoon minced garlic
1 small onion, finely chopped
1 tomato, thinly sliced
4 Polskie Ogorki (Polish Dill Pickles)
1/2 cup distilled white vinegar
2 tablespoons vegetable oil


Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.

In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.


B-man :wink:

b-man
October 6th, 2005, 09:09 AM
German Tomato Soup



Ingredients:

2 pounds ground beef
4 (10.75 ounce) cans condensed tomato soup
2 1/2 cups milk
1 1/8 cups water, or as needed
6 white potatoes, peeled and sliced 1/4 inch thick
1 small head cabbage, cored and sliced
3 carrots, sliced
1 small onion, chopped

Heat a large Dutch oven or soup pot over medium-high heat. Crumble in the ground beef. Cook, stirring frequently, until evenly browned. Drain excess grease. Stir in the cabbage, potatoes, carrots, onion, tomato soup, milk and water. Bring to a boil, then simmer over medium heat for 30 minutes.

Reduce heat to low, and cook for 1 1/2 hours before serving.


B-man :wink:

b-man
October 6th, 2005, 09:11 AM
German Sausage Chowder


Ingredients:

3 cubes chicken bouillon
5 medium potatoes, cubed
1 (16 ounce) package kielbasa sausage, sliced
1 onion, diced
1 small head cabbage, cored and sliced
1 (12 fluid ounce) can evaporated milk
1 pound Swiss cheese, shredded
1 pinch salt and pepper to taste

Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage, and cook for an additional 20 minutes.

Reduce heat to low, and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil.

Remove from heat, and serve immediately.


B-man :wink:

b-man
October 6th, 2005, 09:20 AM
German Potato Cheese Soup


Ingredients:

4 cups water
2 1/2 cups chicken broth
4 tablespoons chicken soup base
1/2 teaspoon ground black pepper
2 large carrots, finely chopped
4 potatoes, peeled and diced
1 large onion, diced
2 stalks celery, finely chopped
1 red bell pepper, diced
1 cup mayonnaise
8 ounces processed cheese food (eg. Velveeta)
1 cup shredded sharp Cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup dry potato flakes


In a large stock pot, combine water, chicken broth, chicken soup base, black pepper, carrots, diced potatoes, and onions. Bring to a boil, and then reduce heat. Simmer 15 minutes, or until vegetables are tender, stirring occasionally.

Add celery and red bell pepper, and simmer for 5 minutes.

Gradually add mayonnaise to hot soup, whisking until smooth. Reduce heat to medium low. Gradually stir in processed cheese, sharp Cheddar cheese, and Swiss cheese; continue stirring until cheese melts, about 5 minutes.

Mix in potato flakes. Remove from heat, and let sit for 15 minutes before serving.

B-man :wink:

b-man
October 6th, 2005, 09:24 AM
German Lentil Soup



Ingredients:

2 cups dried brown lentils, rinsed and drained
3 cups chicken stock
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
5 drops hot pepper sauce
1/4 teaspoon caraway seed
1/2 teaspoon celery salt
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper


Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.

Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.


Stovetop method:

Place lentils in a stock pot with chicken stock, bay leaf, ham, and seasonings. Bring to a boil, then simmer over medium heat for 30 minutes. Stir in carrots, celery, and onion, and cook until tender, about 15 minutes. Add additional water if necessary to keep the mixture soupy.


B-man :wink:

Sophie
October 6th, 2005, 03:58 PM
Kish 's Gurkensalat (Cucumber Salad)
If I make dumplings with stew, is 1 egg enough to have the pot covered in dumplings. I want my dumplings to taste more like pasta and be puffy.
Makes 4-6 servings

Ingredients:

4 medium cucumbers/ peeled and thinly sliced
4 green onions thinly sliced/ can use yellow onions minced
1/4 c. sour cream or mayonnaise / not salad dressing!
1 Tblsp. cider vinegar
Salt and pepper to taste
1 tsp. fresh dill minced (or 1 tsp. dried) fresh is best!
Peel cucumbers and slice or grate thin (hand grater works good for this).

Put cucumbers in bowl with salt and mix well. (Salt will help pull water (juices) out from the cucumbers). Let stand for 10-20 minutes or so. Drain all the water out. Add your mayonnaise or sour cream, onions, vinegar black pepper and dill. Mix well, salt to taste. Cover and chill in fridge before serving.

B-man :wink:

b-man
October 6th, 2005, 04:27 PM
The recipe you quoted does not call for eggs to make dumplings. I assume you are referring to POLEVKA JATERNIMI KNEDLICKY (Soup with Liver Dumplings) I'm not sure why you would want to reduce the egg content to one. Personally, if it were me, I wouldn't...but that having been said, you probably could use one, but be certain to beat egg before adding to ingredients, and reduce bread crumb content accordingly. As for "is it enough to have the pot covered in dumplings"... that's a personal call you'll have to make if reducing egg and bread crumb content. If eggs are not a health issue, why not stick to the recipe, as is? Let us know how you make out, especially if you reduce egg content to one! I'm sure other members would be interested in your findings\suggestions. I hope this is of some help. Worst case scenario ... judge the final amount of ingredients using one egg (beaten), and if it is obvious the consistency is just not right, or enough volume, go to adding a second egg ( beaten as well ) and more bread crumbs. Have fun with your experiment!
B-man :wink:



Kish 's Gurkensalat (Cucumber Salad)
If I make dumplings with stew, is 1 egg enough to have the pot covered in dumplings. I want my dumplings to taste more like pasta and be puffy.
Makes 4-6 servings

Ingredients:

4 medium cucumbers/ peeled and thinly sliced
4 green onions thinly sliced/ can use yellow onions minced
1/4 c. sour cream or mayonnaise / not salad dressing!
1 Tblsp. cider vinegar
Salt and pepper to taste
1 tsp. fresh dill minced (or 1 tsp. dried) fresh is best!
Peel cucumbers and slice or grate thin (hand grater works good for this).

Put cucumbers in bowl with salt and mix well. (Salt will help pull water (juices) out from the cucumbers). Let stand for 10-20 minutes or so. Drain all the water out. Add your mayonnaise or sour cream, onions, vinegar black pepper and dill. Mix well, salt to taste. Cover and chill in fridge before serving.

B-man :wink:

b-man
October 10th, 2005, 07:10 PM
German Sour Cream Soup

Ingredients:

1/2 pound bacon, diced
3/4 cup chopped cabbage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
3/4 cup chopped potato
3/4 cup sliced zucchini
4 cups tomatoes, peeled and chopped
4 cups beef broth
1/4 cup barley
1/4 cup rice
2 cup white sauce
1/2 cup vinegar
1 clove garlic, minced
1 teaspoon caraway seed
1 teaspoon salt
2 teaspoons Worcestershire sauce
1/4 teaspoon thyme
1 cup sour cream or plain yogurt

Sauté bacon in heavy kettle. Add cabbage, onion, celery, carrots,
potato and zucchini; reduce heat and simmer about 20 minutes. Add
tomatoes, beef broth, barley, and rice; simmer 2 hours.

Blend in white sauce, vinegar, garlic, caraway seed, salt,
Worcestershire, and thyme. Simmer about 15 minutes. Adjust seasonings
if necessary.

Garnish with sour cream and serve.

Serves 6

B-man :wink:

b-man
November 2nd, 2005, 06:34 AM
German Lentil Soup


A quick lentil soup with ham is spiced with caraway, Worcestershire and nutmeg.

Serves 8
Prep time: 10 minutes
Cook time: 480 minutes

Calories: 223.45
Calories from Fat: N/A
Total Fat: 2.63 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 32.69 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 17.26 g
Vitamin A: N/A
Vitamin C: N/A


Ingredients:

2 cups dried brown lentils, rinsed and drained
3 cups chicken stock
1 bay leaf
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 cup cooked, cubed ham
1 teaspoon Worcestershire sauce
0.5 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
5 drops hot pepper sauce
1/4 teaspoon caraway seed
1/2 teaspoon celery salt
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper


1. Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.

2. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

B-man :wink:

b-man
November 11th, 2005, 12:00 AM
Schweinemedaillons (German Pork Medallions with Mushrooms in Cognac-Cream Sauce)


This elegant German dish is served at Baden-Baden’s Badischer Hof, a 450-year old monastery turned hotel. The mushrooms used were fresh Black Forest mushrooms (Steinpilze), rarely available here, alas, except in dried form (shops specializing in German foods carry them). You can, of course, substitute our familiar white mushrooms with good results. Serve with boiled new potatoes or, better yet, with homemade Spaetzle.

Serves 4-6

Ingredients:

1 to 1 1/4 pounds fresh pork tenderloin, sliced 1/2 inch thick (1/2 kg)
5 tablespoons unsalted butter
1/4 cup Cognac
1/4 cup dry white wine
1/2 cup beef broth or consommé
1 pound mushrooms, wiped clean and sliced thin
1/4 cup finely minced shallots
1 tablespoon dried minced Black Forest mushroom (optional)
1 pint half-and-half cream
To taste—salt and freshly ground black pepper

Brown the pork in 2 tablespoons of the butter in a large heavy skillet over moderately high heat; remove to a shallow baking dish, cover with foil and keep warm. Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds; pour over the pork, re-cover and set in a warm oven 250 degrees F.

Add the remaining 3 tablespoons butter to the skillet and sauté mushrooms and shallots 3 to 5 minutes over moderate heat until juices ooze out; add dried mushrooms, if you like, and sauté about 5 minutes longer or until mushrooms are limp and juices have evaporated. Stir pork medallions (and all their liquid) back into skillet, add half and half and simmer over medium low heat 10 to 15 minutes until cream reduces by half and is the consistency of a thin white sauce. Season to taste with salt and pepper.

B-man :wink:

b-man
November 11th, 2005, 12:16 AM
German Butter Cake (Butterkuchen)


Makes one 20 x 16-inch cake.


Ingredients:

4 cups all-purpose flour, divided
1 (1/4 ounce) package active dry yeast or 1 (3/5 ounce) cake fresh yeast
2/3 cup tepid milk
6 egg yolks
14 tablespoons butter, softened
1/4 cup granulated sugar

Chopped Almond Topping

1 egg, beaten
1 cup almonds, blanched and finely chopped
2 tablespoons coarse sugar
4 tablespoons butter

Mix the yeast with the milk and 2 1/2 cups of the flour; let this sponge rise for two hours in a warm place until doubled in bulk.

Add the remaining flour, the egg yolks, butter and sugar. Knead well for about 10 minutes, then let rise for 30 minutes.

Roll out the dough to fit a well-buttered 20 x 16-inch jellyroll pan. Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter. Bake in a preheated 350 degree F oven for 45 minutes, or until golden.

B-man :wink:

b-man
November 11th, 2005, 01:25 AM
Hot German Potato Salad


Ingredients:

1/2 pound bacon
1/3 cup bacon drippings
1 egg, lightly beaten
1 teaspoon sugar
1/3 cup vinegar
3 tablespoons water
1 teaspoon salt
1/4 teaspoon pepper
5 cups diced boiled potatoes (these could be sliced instead)
1/2 cup chopped onion

Fry bacon until crisp. Crumble into little pieces. Combine 1/3 cup bacon drippings with next 6 ingredients. Add potatoes, onion and bacon. Toss. Heat thoroughly.

Serves 6 to 8.

B-man :wink:

Brackman
January 27th, 2006, 03:33 PM
Ok guys, dont make a face when you read this recipe. Its very good.
Its a meat spread for crackers, and goes great with a cold beer. Its very german and very popular at our german beer garden we have every year in September in Concordia, Missouri and some surrounding towns. You will need to cut this down as it is for large batches. Enjoy!

5# Lean Meat
1oz. onion (can be dehydrated, but make sure its re-hydrated)
1/3 bunch celery, cleaned with leaves off
2 eggs
1oz. worstershire sauce
3oz salt
1oz pepper
1/4 oz sugar
1/4 oz MSG

Grind the meat one time thru a meat grinder with cut up celery.
Mix all the other ingrediants with a mixer, add to meat mixture and
grind one more time. A third time might be needed depending on how
the texture looks.

Aline
July 26th, 2006, 05:57 PM
German Beer Coffee Cake is not actually a cake, but a delicious sweet bread and is best sliced and buttered. With hot coffee, it makes a wintertime treat.

2 cups (packed) brown sugar
1 cup butter, softened
2 eggs
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
3 cups sifted all-purpose flour
2 tsp soda
1/2 tsp salt
1 cup chopped walnuts
2 cups chopped dates
2 cups beer
Confectioners' sugar


Combine brown sugar and butter in mixing bowl and cream until smooth and well blended. Add eggs, one at a time, beating well after each addition.

Sift the cinnamon, allspice, cloves, flour, soda and salt together. Dust the walnuts and dates with a small amount of the flour mixture. Add the remaining lour mixture to creamed mixture alternately with the beer, blending well after each addition. Stir in walnuts and dates.

Spoon batter into large well-buttered and floured tube or bundt pan. Bake in preheated 350 degree oven for 1 hour and 15 minutes or until an inserted cake tester comes out clean. Let stand for 5 minutes, then invert on a wire rack.

Sprinkle with confectioners' sugar, then place on a serving plate. This makes 18 to 20 servings.

NOTE: The finished coffee cake should be very moist. It is best when wrapped in aluminum foil and stored for 1 day, then sliced and buttered.

Ashlyn
July 29th, 2006, 09:49 PM
2 lbs round steak, sliced thin (1/4")
salt
pepper
2 3 Tbsp prepared mustard (Gulden's spicy brown)
3 slices bacon, cut into halves
1 medium onion, finely chopped
2 tsp minced garlic
2 3 Tbsp parsley flakes, dried
6 dill pickle quarters
2 Tbsp vegetable oil
2 cups water
2 Tbsp water
1 Tbsp cornstarch


Pound beef until 1/4" thick (if thicker than 1/4"). Cut into pieces about 7 x 4 inches.

Lightly sprinkle each piece with salt and pepper. Spread with 1 tsp mustard. Place 1/2 strip of bacon down center. Combine onions and garlic and sprinkle on each piece along with the parsley. Place pickle quarter on narrow end of each; roll up. Fasten with wooden toothpicks.

Heat oil in 10" skillet until hot. Cook rolls over medium heat until well browned. Add water; heat to boiling, scraping up browned bits from bottom of pan as water heats. Reduce heat; cover and simmer until beef is tender, about 1 hr. Remove rolls to platter.

Combine 2 Tbsp water and cornstarch, stirring well. Add gradually into cooking liquid, stirring constantly until thickened. (Add water if too thick.)

Serve gravy over beef rolls.

kyragee
August 17th, 2006, 11:57 AM
any one with a bratwurst spicey recipe

kyragee
August 18th, 2006, 04:28 PM
i guess no one has the bratwurst recipe im looking for

kyragee
August 18th, 2006, 04:30 PM
i found this recipe - will try this w/e

GRILLED GERMAN BRATWURST

4 bratwurst
Cooking oil
1 1/2 c. chopped onion
1 can (12 oz.) beer
2 tbsp. butter
1/2 tsp. onion salt
4 frankfurter buns
1/2 c. grated sharp cheddar cheese
4 slices bacon, fried, crumbled

Brown bratwurst over medium heat in a little oil. Add onion and beer. Simmer uncovered, for 20 to 30 minutes. Stir together butter and onion salt; spread on buns. Make a lengthwise cut in each bratwurst to within 1/2-inch from end. Spoon on drained onion; sprinkle with cheese. Place on foil "boat", leaving sides open. Broil 4-inches from heat for 2 minutes. Top with crumbled bacon. (Can be done ahead except for final heating, which can be done on outside grill; put bratwurst on a baking sheet and cover grill a few minutes. Watch so they do not burn on the bottom).
Makes 4 servings.

Kitchen Witch
August 18th, 2006, 06:49 PM
Sweet N Spicy Bratwurst

2 pounds of brats cut in 1" pieces
1 or 2 small onions, chopped
2 tablespoons of oil

Brown meat in oil and remove, sauting onions in remaining oil. Drain oil. Add 1 cup beer to brats and onions. Simmer for 10 minutes.

1/4 cup of brown sugar
4 teaspoon of cornstarch
1/4 cup of cider vinegar
1/4 cup of yellow mustard
4 teaspoon of horseradish

Cook until thick and bubbly stirring constantly. Put meat and beer mixture in crock pot and add mustard mixture. Cook on low for 3 hours.

kyragee
August 19th, 2006, 10:13 PM
sweet and sour - wow sounds delicious
thanks witch

Kitchen Witch
August 20th, 2006, 08:19 AM
anytime kyragee!

kyragee
August 25th, 2006, 12:40 PM
i tried the sweet and sour - eee-mazinggggggggggggggg!!!
highly recommend.

Kitchen Witch
August 25th, 2006, 08:02 PM
I'm very glad you enjoyed it!!

KW

Southern Belle 2067
June 25th, 2007, 04:26 PM
GERMAN POTATOES

6 strips bacon
2 onions, chopped
2 stalks celery, chopped
1 green pepper, chopped
salt and pepper to taste
boiled new potatoes, enough for 6
2 Tbls. flour
1/2 cups sugar
1/2 cup vinegar
3/4 cup water
dill weed, 2 Tbls fresh or 1 Tbls. dried

( Note: use small, whole, unpeeled new potatoes if possible. If not available, peel and cube the large potatoes.)
Slice bacon into 1/2 in. pieces, fry until brown, drain and reserve. In bacon grease, fry onions until golden, add celery and green pepper and cook gently until tender-crisp. Stir in flour; then sugar; salt and pepper. Slowly stir in vinegar and water; continue stirring until thickened. Add dill weed and pour this sauce on the hot, boiled potatoes. Mix gently and sprinkle reserves bacon on top.

This was given to me some years ago by a co-worker she was a full blooded German.

Kitchen Witch
June 28th, 2007, 04:04 PM
Beef Goulash (Rindergulashch)

1 lb beef chuck, cubed
2-3 onions
2-3 tbls butter
salt and pepper
paprika
1 cup water
2 tbls flour
1 cup beef stock
3 tomatoes, sliced



Chop onions and brown in butter. Add meat and seasonings. Fry meat until browned. Add water, cover, and let stew for one hour. When juice has evaporated, sprinkle with flour, brown lightly; add beef stock and sliced tomatoes and cook together briefly. Serve with noodles, Spatzle, Salted or Fried Potatoes.

Kitchen Witch
June 28th, 2007, 04:05 PM
Butter Biscuit (Butterbiskuit)

4 tbls butter
2-3 eggs, separated
6 tbls flour
1 tsp parsley
salt or nutmeg



Cream butter and to it add, alternately, small quantities of egg yolks and flour. Beat egg whites until stiff. Fold into mixture and add parsley and seasoning. Butter cake pan. Pour in mixture and bake in moderate (350 F) oven until golden brown. Cool, cut in cubes and drop in soup to serve.

Kitchen Witch
June 28th, 2007, 04:11 PM
Mellow Dough, Neutral (Murberteig)


1 cup flour
1/4 lb butter
4 tbls milk
2 tbls sugar
pinch of salt
1 tsp baking powder



1 Mix all ingredients and, on a bread board, knead to a supple dough. Roll out and use as instructed in specific recipe. In view of the large butter content of this dough, it should be thoroughly cooled before baking.




Smoked Ham in Dough (Schinken in Brotteig)


1 smoked ham
Mellow Dough, Neutral



1 Soak ham overnight in water to cover and remove skin. Or use a ready-to-eat ham and remove skin. Dry well. Prepare dough and wrap it around ham. Bake about three hours in a fairly hot (375-400F) oven. To serve, cut away crust (with a very sharp kinfe to prevent crumbling). Slice ham and serve hot or cold, garnished with pieces of the crust.

Kitchen Witch
June 28th, 2007, 04:12 PM
Niedernauer Potatoes (Niedernauer Kartoffeln)

2-1/2 lbs potatoes, cooked
2 tsp butter
salt and pepper
4 tbls sour cream
1 egg
parsley



1 Peel cold cooked potatoes and cut into small cubes. Fry in melted butter, adding seasoning to taste. Mix cream and egg and pour over potatoes. Let cook until thickened. Serve garnished with parsley.

Kitchen Witch
June 28th, 2007, 04:13 PM
Pork Squares (Schweinekarree)

3 lbs pork loin
salt and pepper
1 cup water
1 onion
1 tomato
1 cup sour cream
1 tbls flour



1 Score skin of pork loin lightly in crisscross squares. Season well. Bring water to a boil, place meat, onion and tomato in it. Cover and stew 10 minutes. Remove and roast in hot (425 F) oven about an hour, basting frequently. When done, pour on cream. Slice and arrange on a hot platter. Add flour to pan to make a smooth gravy. Season to taste and strain. Serve with noodles, or potatoes, and a green salad.

Kitchen Witch
June 28th, 2007, 04:15 PM
Veal Roast (Kalbsbraten)


5-6 lbs leg or shoulder of veal
salt and pepper
4 tbls butter
1 onion
1 tomato
1 cup beef stock
butter
1 tbls flour
paprika



1 Sprinkle meat with salt and pepper and brown on all sides in hot butter. Chop onion and tomato and add to meat. Add beef stock, cover and cook in slow (300) oven 1-1/4 hours, adding more liquid if needed. When meat is done, liquid should be evaporated. Add butter and fry meat until it looks glazed and crisp. Serve sliced, on a hot platter. To drippings, add flour, paprika and as much water as needed for desired amount of gravy. Strain well and serve in gravy boat. Serve with dumplings, Spatzle or potatoes and vegetables or salad.

Sandman...
September 3rd, 2007, 07:32 PM
The Sauerbraten that was so sood that it made even MY German / now proud American citizen Dad shed a tear as he ate it. This man never EVER crys. He did so for this meal.
The taste is really is what he remembered as a boy form my Oma's kitchen
... taste of HOME.
He punched me in the head because wife and I made him cry over this!!

Anyways, I will be so busted if they find out that I gave this one up !!!!

Classic Sauerbraten

In 2 Parts

Marinade

1/2 c dry red wine
1/2 c red wine vinegar
2 c cold water
1 med onion thinly sliced
5 crushed peppercorns
4 crushed juniper berries (optional)
2 small bay leaves

Meat and veges

3 tbsp lard or shortening
1/2 c finely chopped onions
1/2 c finely chopped carrots
1/2 c finely chopped celery
2 tbsp flour
1/2 c water
1/2 c gingersnaps - ground into crumbs
4 lb boneless beef roast MUST MUST BE COMPLETELY DE-FATTED

In a 2-3 Qt saucepan combine the wine, vinegar, water, sliced onion, peppercorns, juniperberries, & bay leaves. Bring to a boil, remove from heat and cool to room temp.

COMPLETELY DE-FAT BEEF

Place beef in any crock, pan or dutch oven other than aluminum. No aluminum
It should be large enough to hold the meat so that the marinade comes at least half way up the roast. If not , add more dry red wine.
Cover with foil or plastic wrap and refrigerate for 2 - 3 days, turning meat twice per day.

Remove meat and pat dry
Strain marinade and reserve.

Heat lard / shortening
Brown meat on all sides without burning.

Transfer meat to a platter and reserve 2 tbsp of fat
Add chopped veges and cook over moderate heat, continually stirrring, 5 - 10 min until soft.
Sprinkle flour over veges & cook stirrring constantly until flour colors after abou 5 min.
Pour strained marinade and 1/2 c water into a pan and boil on high.
All goes into casserole or Dutch oven and simmeredf on low for 2 more hours.

Sauce
Remove liquid from casserole ans de-fat.
Combine with gingersnap crumbs and cook 10 min over md heat.
Dtrain sauce through fine seive and squish as much juice from the veges as possible. Re-Heat sauce, s&p to taste.

To Serve

Meat - cut inti 1/4 inch slices
Moisten with a few tbsp sauce
remaining sauce on table

Serve with rohtkohl, potato dumplings and / or sauerkraut

Southern Belle 2067
September 3rd, 2007, 07:56 PM
Sounds good Sandman think I will try it next week-end let you know how it turns out!!!

Gotta Run

Southern Belle 2067
September 3rd, 2007, 07:59 PM
The Sauerbraten that was so sood that it made even MY German / now proud American citizen Dad shed a tear as he ate it. This man never EVER crys. He did so for this meal.
The taste is really is what he remembered as a boy form my Oma's kitchen
... taste of HOME.
He punched me in the head because wife and I made him cry over this!!

Anyways, I will be so busted if they find out that I gave this one up !!!!

Classic Sauerbraten

In 2 Parts

Marinade

1/2 c dry red wine
1/2 c red wine vinegar
2 c cold water
1 med onion thinly sliced
5 crushed peppercorns
4 crushed juniper berries (optional)
2 small bay leaves

Meat and veges

3 tbsp lard or shortening
1/2 c finely chopped onions
1/2 c finely chopped carrots
1/2 c finely chopped celery
2 tbsp flour
1/2 c water
1/2 c gingersnaps - ground into crumbs
4 lb boneless beef roast MUST MUST BE COMPLETELY DE-FATTED

In a 2-3 Qt saucepan combine the wine, vinegar, water, sliced onion, peppercorns, juniperberries, & bay leaves. Bring to a boil, remove from heat and cool to room temp.

COMPLETELY DE-FAT BEEF

Place beef in any crock, pan or dutch oven other than aluminum. No aluminum
It should be large enough to hold the meat so that the marinade comes at least half way up the roast. If not , add more dry red wine.
Cover with foil or plastic wrap and refrigerate for 2 - 3 days, turning meat twice per day.

Remove meat and pat dry
Strain marinade and reserve.

Heat lard / shortening
Brown meat on all sides without burning.

Transfer meat to a platter and reserve 2 tbsp of fat
Add chopped veges and cook over moderate heat, continually stirrring, 5 - 10 min until soft.
Sprinkle flour over veges & cook stirrring constantly until flour colors after abou 5 min.
Pour strained marinade and 1/2 c water into a pan and boil on high.
All goes into casserole or Dutch oven and simmeredf on low for 2 more hours.

Sauce
Remove liquid from casserole ans de-fat.
Combine with gingersnap crumbs and cook 10 min over md heat.
Dtrain sauce through fine seive and squish as much juice from the veges as possible. Re-Heat sauce, s&p to taste.

To Serve

Meat - cut inti 1/4 inch slices
Moisten with a few tbsp sauce
remaining sauce on table

Serve with rohtkohl, potato dumplings and / or sauerkraut

Think I will try this next week-end, let you know how it turns out!!!

vincent daigle
September 10th, 2007, 01:57 PM
well don`t no if i`m in the wright box for this memo i`m looking to cook me a good german hamberg or germa hambrg steak very popular in canada can someone help me out :?: i would like someone :idea: it would be very appreciated

Southern Belle 2067
September 10th, 2007, 04:57 PM
Hi Vencent,

Welcome to our sit we are glad that u=you have joined, I will see if I can find our from my Canadian members on the recipes you want I have never heard of those burgers you want. So hang thight I will get back to you on your private Post.

Kitchen Witch
September 23rd, 2007, 01:20 PM
Beer-Brats on a Bun

Grill the sausages first, then add them to a beer sauce for a great sandwich.

Makes 4 servings

Ingredients:

1 pound bratwurst
3 tablespoons olive or canola oil
1 large onion, sliced
12 ounces dark German beer
2 bay leaves
1 tablespoon coarse German-style mustard
4 Kaiser or other hard rolls

Preparation:

Grill sausages over medium heat until brown and 3/4 done, turning them occasionally as they brown.

In a large skillet, heat 3 tablespoons oil. Add the onion, cover the skillet and cook over medium-high heat for 10 minutes, stirring frequently until light brown.

Pour in the beer and scrape up any brown bits clinging to the bottom of the pan. Add grilled sausages to the pan, and add the bay leaves.

Partially cover and cook over moderate heat for 15 minutes. Stir in the mustard and cook until the liquid has begun to thicken slightly. To serve, split the brats down the middle and place on a roll with the onions and sauce. Pass a pot of hot mustard on the side.

Kitchen Witch
September 23rd, 2007, 01:21 PM
Red Cabbage in Ring of Baked Fish
(Rotkohl in gebackenem Fischring)

Ingredients:

1 1/2 lb. fish filet
4 oz margarine
7 oz white bread
Milk
Salt
Seasoning
Lemon juice

Instructions:

Mince fish filet. Soak white bread in milk. Squeeze out excess milk. Blend all ingredients well. Grease a baking ring and sprinkle with bread crumbs. Put fish mixture into baking ring. Bake in preheated oven at moderate heat for about 20 minutes. Prepare red cabbage (see below). When fish ring is done, turn out onto a serving platter. Put red cabbage into hollow of ring. Serve with mashed potatoes.

Red Cabbage

Ingredients:

2 lb. red cabbage
2 onions
2 tbsp. lard or margarine
1/2 pint red wine
2 tbsp. vinegar
6 juniper berries
1 bay leaf
3 cloves
Salt
Pepper
2 tbsp. honey, red current jelly or cranberry compte

Instructions:

Clean, quarter, and core cabbage. Cut into small strips. Peel and dice onions. Melt lard or margarine in a large, heavy casserole dish. Add onions and fry until golden brown, and then add cabbage. Cook gently. Stir in red wine, vinegar, juniper berries, cloves, bay leaf, some salt and pepper.

Cover and cook over medium heat for approximately 45 minutes. Add honey, red current jelly or cranberry compte to taste

Kitchen Witch
September 23rd, 2007, 01:22 PM
German Vegetable Salad
(Gemsesalat)

Ingredients:

1 small can asparagus
1 small can green beans
1 jar/can peas and carrots
1 small can sweet corn (optional)
Soured cream
Salt
Vinegar
Pepper

Instructions:

Drain all vegetables well. Prepare a salad sauce out of soured cream, salt, vinegar, and pepper. Mix in vegetables.

Kitchen Witch
September 23rd, 2007, 01:24 PM
Pear Cake
(Birnentorte)

Ingredients:

5 medium-sized pears, peeled, halved and cored
1/4 pint white wine
1 tsp. ground cinnamon
6 oz butter or margarine
6 oz sugar
3 eggs
11 oz plain flour
2 tsp. baking powder
6 tbsp. milk
1 heaping tbsp. cocoa
4 heaping tbsp. oats
4 tbsp. rum
1 pinch ground nutmeg
1/2 tsp. cinnamon
2 tbsp. powdered sugar

Instructions:

Arrange pear halves in a pan, cored surface facing up. Sprinkle with cinnamon. Pour in white wine to cover, bring to a boil, and cook covered for about 5 minutes. Drain.

Whisk butter or margarine and sugar until creamy. Add eggs and continue whisking. Blend in sifted flour, baking powder, cocoa, nutmeg, cinnamon, and oats, gradually pouring in milk and rum.

Grease and flour a 7 inch spring-form baking tin. Pour in 2/3 of cake mixture and spread evenly. Arrange pear halves on top of batter, core surface facing down. Pour over the rest of batter. Bake in a preheated oven at 400 for about 60 minutes. Turn out onto rack to cool. Dust with powdered sugar.

Kitchen Witch
September 23rd, 2007, 01:26 PM
Almond Oat Cookies (Mandelplaetzchen mit Koellnflocken)

Zutaten: 125 g Butter, 150 g Zucker, 1 P. Vanillezucker, 1 Prise Salz , 1 Ei, 80 g gehackte Mandeln, 90 g Haferflocken oder Schmelzflocken, 1 Tl. Backpulver, 80 g Mehl, Fett fuers Backblech.

Butter, Zucker, Vanillezucker, Salz und Ei schaumig rhren. Die anderen Zutaten dazugeben und gut durcharbeiten. Mit feuchten Haenden kleine Kugeln drehen und diese nicht zu dicht nebeneinander auf ein gefettetes Backblech setzen.

Bei 190 Grad Celsius (375 F), mittlere Einschubleiste ca 10-15 Min. backen. Die Pltzchen sind fertig wenn der Rand leicht braun ist.


Ingredients: 1/2 cup butter, 1/4 cup sugar, 1 package Vanilla sugar, 1 pinch of salt, 1 egg, 1/3 cup chopped almonds, 1/2 cup oatmeal (either Haferflocken or Schmelzflocken), 1 teaspoon baking powder, 1/3 cup flour

Preheat oven to 375F

Beat butter, sugar, vanilla sugar, salt and egg until light and fluffy. Add the remaining ingredients and mix well. With damp hands roll dough into small balls and place 2 inches apart on a greased baking sheet.

Bake on the center rack for 10 - 15 minutes. Cookies are ready when the edges are light brown.

Kitchen Witch
September 23rd, 2007, 01:29 PM
Bunte Frhlings-Platte mit Frikadellen
Colorful spring platter with white asparagus, assorted German salads on Bibb lettuce,
topped by chilled German hamburgers (Frikadellen)



Gurkensalat (Cucumber Salad)

2 English cucumbers (peeled & sliced)

2 cups yogurt ? plain, non-fat

1 cup sour cream

2 packages Salatkrnung Dill-Kruter

cup fresh dill chopped

Juice of one lemon

Sugar to taste

Salt & pepper to taste

Dash of Maggi

Dash of Worchester Sauce
Seleriesalat

Jar of German Sellerie Salat (celery root)

Toss with German White Balsamic Vinegar and salt & pepper to taste
Karottensalat

Jar of German Karottensalat (carrot salad)
Serve straight from the jar or toss with a little orange juice
Pustasalat

Jar of Pustasalat
Ready to serve straight from the jar
Paprikastreifensalat

Jar of Paprikastreifen (red pepper strips)
Toss with julienne onions, fresh basil and White Balsamic Vinegar
Senfgurken

Jar of Senfgurken
Ready to serve straight from the jar
Schneller Kartoffelsalat (quick potato salad)

Cooked, unpeeled, diced yellow potatoes

Cherry tomatoes
Prepare Salat Krnung (Frhlingskuter) with Sonnenblumen Oel (sunflower) oil

Sugar to taste, salt & pepper to taste
White Asparagus

Jar of Weisse Spargel (white asparagus)
Ready to serve straight from the jar


Assemble the platter with an attractive display of salads & garnish with:
Sliced hard-boiled eggs
Tomato wedges, cherry tomatoes, radishes, etc.
Whole fresh parsley
Bibb or butter lettuce


Top with warm or cold Frikadellen (recipe follows)


FRIKADELLEN (German hamburgers)

1 package of Knorr Hackbraten Fix

125 ml water
pound (250 g) ground beef

pound (250 g) ground pork

onion diced and sauted in butter

cup chopped parsley

1 Tablespoon Lwensenf
preparation:
Combine Hackbraten Fix and water. Add all the other ingredients, shape into patties and saut until the Frikadellen are brown and fully cooked

Chilton
June 17th, 2010, 06:02 PM
Saur Klops
Recipe from Gramma, my Moms Mom.

Meat Balls:
1 1/2 pounds ground pork
1/2 pound ground beef
4 slices rye bread
1 slice white bread
2 eggs - beaten
1 tsp salt
1/2 tsp pepper
1/3 onion chopped fine or onion powder
1 Tbsp fresh lemon juice
2 tsp finely grated lemon zest

Cooking Liquid:
Water to generously cover meat balls (probably 2 to 3 quarts)
1 tsp salt
8 whole peppercorns
Juice of two lemons
zest of two lemons - grated fine
1 bay leaf
6 whole allspice berries

Flour and water slurry for thickening the cooking liquid

Put water into a very large pot and add the rest of the cooking liquid ingredients. Bring to a boil while you are making the meat balls. Tear rye and white bread into small pieces (or use food processor to pulse into fresh bread crumbs). Put all meat ball ingredients into a large bowl and combine well. Shape into 1 to 1 1/2 inch balls. Drop balls into the boiling cooking liquid. Stir gently after they are all in to make sure they arent sticking to the bottom. May add more boiling water (heated in the tea kettle) if needed. Reduce to a strong simmer and cook for at least 45 minutes or maybe an hour until done all the way through (remember, its raw pork). Remove meat balls to a large bowl. Use the flour slurry to thicken the cooking liquid into a gravy. Pour the gravy over the meat balls. We always served these over noodles with lots of gravy and added a green vegetable (usually peas or green beans) to make a complete meal. We even sopped up extra gravy with white bread!

FT chef
August 17th, 2010, 08:23 PM
Wow B-man!:grin: You sound like one heck of a "want to be German" here. :p Lol! You got some really nice recipes from Germany. What cook book are those recipes from?8-)

Quiche Me
August 17th, 2010, 09:01 PM
All I can say is - YUM!

kenbac
August 18th, 2010, 03:55 AM
Hopple Popple

I read a description of this in a book about 15 years ago and then a few years later I had it in a restaurant in Dsseldorf., although it was not called that on the menu.
This is my own version.
It is a very satisfying, filling and warming meal and also makes a great brunch for a big crowd. I served it at a big family gathering.

Serves 2/3

Ingredients
4 medium Potatoes
4/6 Smoked bacon Rashers
4 medium sized Mushrooms
2 Tomatoes
1 Onion
Parsley (handful)
Eggs (Optional)
2 Tbsp Oil

Method

Boil potatoes for 25/30 minuets until just nicely cooked. Allow to cool then slice
Cut bacon into cubes
Slice Mushrooms
Quarter tomatoes
Chop onions

Depending on the quantity being cooked it can be difficult to manage with just one pan as there is the risk of breaking up the ingredients. I also prefer to cook the ingredients in stages.

Heat the oil and fry the bacon until medium cooked.
Add the onions and the mushrooms mix well and continue frying until onions are soft, mushrooms cooked and bacon just crispy.
Remove and keep warm.
Heat oil in pan until very hot and then add slices of cooked potato.
Cook on both sides until starting to crisp and brown, turning frequently to prevent burning.
Add tomatoes and mix through taking care not to break up the tomatoes.
Cook for a minute or two and add reserved ingredients.
Continue cooking and mixing through until heated thoroughly and tomatoes are cooked. (Great care is need is this stage not to break it all up)
Place a good handful of parsley on top and mix through
Place in a large serving dish with a big spoon so that everyone can help themselves
(I use a serving pan that goes straight from the cooker to the table and gives it a very traditional style)
Hopple Popple is often served with a fried egg on top. If desired fry required amount and bring to the table separately so that they can be put on top of the individual servings

Kitchen Witch
August 18th, 2010, 08:54 AM
Thank you for sharing!

Jojoboss
November 5th, 2010, 04:19 AM
Thank you for posting these wonderful recipes. Brings back memories.

Kitchen Witch
November 5th, 2010, 04:22 AM
You're welcomed! We hope you enjoy them.

Schmirgelchen
May 5th, 2011, 09:05 AM
Wow, I must say this thread is amazing :D

I'm German, living in Germany, speaking German, cooking German...i think you get the point ;) and i would say I'm not totally unknowing when it come's to German cuisine! But I haven't even heard of a lot of those recipes.
Those sure used to be German cuisine, but like 50 years ago.
Modern German cuisine is way more international and also the really "heavy" food became quite outdated.

Still, there are certain areas in Germany which still love their own traditional food, such as "Grnkohl" (green cabbage) in Northrhine Westphalia.

A traditional Christmal Meal would be goose with red cabbage.

Oh, and a really really typically German recipe would be "Kartoffelsuppe" (potato soup), that's really wide-spread.

The whole southern part (especially Bavaria) is influenced a lot by Austrian "Mehlspeisen" (dishes made of flour), such as apple strudel, Dampfnudeln (there is a debate going on whether or not this one is German or Austrian ; ) with vanilla sauce (dough with yeast, cooked in a pot) or Kaiserschmarrn.
I will search my books for the best recipes, they are certainly worth trying. I do love American dishes and since my mum is French, j'adore les desserts francais - however, nothing taste's as great as a fresh made Apple strudel or Kaiserschmarrn!

MOBYDYCK
May 11th, 2011, 08:02 PM
Oh my goodness,my mom makes Dampfgnoedle and puts them over goulash...she makes them quite salty. What would your vanilla sauce be? What is Kaiserschmarn? Whould that be sour cream gravy?

Mavs
September 28th, 2011, 05:37 AM
There can't be anything easier than Currywurst:

Step 1 - fry the sausage and place on plate
Step 2 - squirt tomato sauce over the sausage
Step 3 - sprinkle some curry powder over the sausage
Step 4 - enjoy!

Lowlanderliz
October 9th, 2011, 03:55 AM
I can't believe all the German recipes you have accumulated and also placed it here for us to try out. My style is more southwestern food.
But, since you seem so knowledgeable on this kind of cuisine. Could
you please tell me if you have the recipe or heard of this side dish.
We used to have a German Resturante where I used to frequent in my
old college days in the 60's. It was a like cottage cheese and it had
something like black sesame seeds not sure that was what it was, could have been some other type of seed and clue. It would be nice to taste
this side dish again.
Another question is on the Sausage and peppers, do you ever leave out the tomato paste. I've had something similar before, but it was clear sauce they had, let me know on your site.

luv2cook1
February 15th, 2012, 05:41 PM
My grandmother came from Germany and she make these cheese filled pasta. Her recipe is pretty close to this one escept she put in LOTS of chopped green onion which is what made it so good. Instead of putting them in soup she poured browned butter over them. She called the Klump.

pickman
May 17th, 2015, 12:55 PM
Beef Rouladen

http://i2.wp.com/hostthetoast.com/wp-content/uploads/2013/04/Rouladen-110.jpg?resize=670%2C670


12 slices of thin-sliced top round beef (should be approximately 10 long , 4 wide, and thick)
1 lb thick-sliced bacon, excess fat removed, diced
1 onion, minced
8 oz bread and butter pickle slices, chopped
3 tablespoons vegetable oil
3 cups beef broth
1/4 cup flour
1/3 cup water
Salt and pepper, to taste

Lay out each slice of beef and season both sides with salt and pepper.
Spread about a tablespoon of each the bacon, onion, and pickles on each. Roll the meat up tightly and secure with cooking string or toothpicks.
Heat the oil in a large, high-walled pan over medium-high heat. Place the rolls in the pan. It is okay if they are packed in somewhat tightly, they will shrink a bit when they cook and free up more space.
Saut the rolls on each side until browned. Add the remaining pickles, onions, and bacon to the pan in between and around the meat.
Add a bit of the beef broth, and try to scrape up and mix in any browned drippings at the bottom of the pan. Add the rest of the broth and bring to a boil. Let boil for one minute, and then reduce the heat to a simmer and cover for an hour to an hour and a half.
Remove the meat from the pan. Tent aluminum foil over the plate with the meat in order to keep it warm.
Stir together the flour and ? cup water until smooth. Slowly pour this mixture into the gravy to thicken, stirring constantly. Bring the gravy to a boil as you stir, and keep boiling and stirring until the gravy has reached the desired consistency.
Remove the toothpicks or cooking string from the meat. If you used toothpicks, be especially careful when removing them. The Rouladen should be extremely tender and you dont want them to fall apart too much.
Return the meat to the gravy and heat for about 5 more minutes. Serve warm.

Chilton
December 19th, 2015, 03:02 PM
This is a very old family recipe. This is German peasant food - nothing "haute cuisine" about it! Gramma used to make this only on "Green Thursday" or "Maundy Thursday" which is the day before Good Friday. Now that you can get fresh spinach all year long, I make it whenever I want.


Maultatschen & Noodle Dough

1 Pound of fresh Spinach, raw
1 Large handful of fresh Parsley, raw
2 Slices of Stale Bread
1 Pound of bulk Pork Sausage, raw
4 eggs
1 small Onion, chopped very fine (or use onion powder)
2 tsp Salt
tsp Pepper
4 Tbsp Flour
Dry Bread Crumbs

Place a very large bowl under the end of a meat grinder. Run the spinach and the parsley through the meat grinder. Run the stale bread through the meat grinder last to force out all the spinach. To the bowl add the pork sausage, eggs, onion, salt, pepper, and flour and mix well (I use my hands for this). Make sure the pork sausage is well incorporated and not in any big clumps. Use enough dry bread crumbs to make the filling very dry. Set aside. Put a very large pot of salted water (about 2/3 full) on the stove to boil. While waiting for it to come to a full rolling boil, make the noodle dough.

2 Cups of All Purpose Flour
1 tsp Salt
1 tsp Butter
3 Eggs
2 Tbsp Lukewarm Water, if needed

Melt the butter and beat it into the eggs. Put the flour and salt into a large bowl making a well in the center. Into the well, pour the beaten eggs/butter to the flour/salt. Start mixing. (I use my hands for this.) If the dough feels too dry, add a little bit of water at a time until it is right. Divide the dough into halves or thirds, whatever is manageable when rolling out. Using a minimum of flour, roll the dough out fairly thin into a sheet that is roughly rectangular. Wet one long edge about 1 to 1 inches wide with water and spread a corresponding percentage of filling over the dough, leaving the wet edge uncoated. It should not be more than about a of an inch thick. Starting with the edge opposite the wet one, roll up the dough and filling jelly roll style. Cut the roll into 1 to 1 inch wide pieces. Lightly flour a large tray and place the pieces on the tray until all the dough and filling has been rolled and cut. Carefully drop the pieces into the boiling water while maintaining the boil. They will sink to the bottom and then rise to the top as they start to cook. Once all are in, maintain a slow boil and cook the Maultatschen for 30 minutes after they rise to the top of the pot. (Gramma said they were done when they rose to the top; but because there is raw pork in them, Mom and I let them cook 30 more minutes.)


Serve while hot with caramelized onions. Leftovers may be cut into smaller pieces and pan fried in butter until warm and a little crusty (or they can be warmed in the microwave or a steamer if you don’t like pan fried noodles).

Kitchen Witch
December 19th, 2015, 04:19 PM
This is a very old family recipe. This is German peasant food - nothing "haute cuisine" about it! Gramma used to make this only on "Green Thursday" or "Maundy Thursday" which is the day before Good Friday. Now that you can get fresh spinach all year long, I make it whenever I want.


Maultatschen & Noodle Dough

1 Pound of fresh Spinach, raw
1 Large handful of fresh Parsley, raw
2 Slices of Stale Bread
1 Pound of bulk Pork Sausage, raw
4 eggs
1 small Onion, chopped very fine (or use onion powder)
2 tsp Salt
tsp Pepper
4 Tbsp Flour
Dry Bread Crumbs

Place a very large bowl under the end of a meat grinder. Run the spinach and the parsley through the meat grinder. Run the stale bread through the meat grinder last to force out all the spinach. To the bowl add the pork sausage, eggs, onion, salt, pepper, and flour and mix well (I use my hands for this). Make sure the pork sausage is well incorporated and not in any big clumps. Use enough dry bread crumbs to make the filling very dry. Set aside. Put a very large pot of salted water (about 2/3 full) on the stove to boil. While waiting for it to come to a full rolling boil, make the noodle dough.

2 Cups of All Purpose Flour
1 tsp Salt
1 tsp Butter
3 Eggs
2 Tbsp Lukewarm Water, if needed

Melt the butter and beat it into the eggs. Put the flour and salt into a large bowl making a well in the center. Into the well, pour the beaten eggs/butter to the flour/salt. Start mixing. (I use my hands for this.) If the dough feels too dry, add a little bit of water at a time until it is right. Divide the dough into halves or thirds, whatever is manageable when rolling out. Using a minimum of flour, roll the dough out fairly thin into a sheet that is roughly rectangular. Wet one long edge about 1 to 1 inches wide with water and spread a corresponding percentage of filling over the dough, leaving the wet edge uncoated. It should not be more than about a of an inch thick. Starting with the edge opposite the wet one, roll up the dough and filling jelly roll style. Cut the roll into 1 to 1 inch wide pieces. Lightly flour a large tray and place the pieces on the tray until all the dough and filling has been rolled and cut. Carefully drop the pieces into the boiling water while maintaining the boil. They will sink to the bottom and then rise to the top as they start to cook. Once all are in, maintain a slow boil and cook the Maultatschen for 30 minutes after they rise to the top of the pot. (Gramma said they were done when they rose to the top; but because there is raw pork in them, Mom and I let them cook 30 more minutes.)


Serve while hot with caramelized onions. Leftovers may be cut into smaller pieces and pan fried in butter until warm and a little crusty (or they can be warmed in the microwave or a steamer if you don’t like pan fried noodles).

I love this! This is comfort food in my house and anyone who hasn't tried it - they really should!