German Cuisine

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[Aline]

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]

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

[b-man]

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

[b-man]

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

[b-man]

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

[Aline]

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]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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

[b-man]

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