Recipe: (35) German Recipes Part 2 (of 3)

TALK TKL 10-21-97
Globe Hopping for Recipes: German Recipes - Part 2 (of 3)

German Meatballs With Applesauce
Kartoffelklosse (Potato Dumplings)
Homemade Kraut
Basic Pierogi Dough
Zwiebelkuchen
Spaetzle with Cheese and Fresh Chives
Poached Sausage and Warm Potato Salad
Sausage-Stuffed Baked Apples
Swiss Lentil Soup
Fresh Corn and Polish Sausage Chowder
German Herring Salad
Perogy Cilantro Soup
PflaumenKuchen (plum cake)
Nuernberger Rostbratwuerste
Plunder Hornchen
Plunder Flechten
Bienenstich
Zwei-bohnenensuppe (Two Bean Soup)
Weisse Bohnensuppe (White Bean Soup)
Gulaschsuppe (Goulash Soup)
Frankfuter Bohnensuppe (Bean Soup With Frankfurters)
Krautsuppe (Cabbage Soup)
Grunkohlsuppe (Kale And Potato Soup)
Kartoffelsuppe (Potato Soup)
Bauernfruhstuck (Farmers Breakfast)
Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)
Gefullt Krautroladen (Stuffed Cabbage Rolls)
Gegrillte Bratwurst (Grilled Bratwurst)
Jager-eintopf (Hunter's Stew)
Berghoff Ragout (Ragout a la Berghof)
Falscher Hase (False Hare (German Meatloaf))
Steaks Esterhazy
Deutsches Beefsteak (German Beefsteaks)
Mohren Mit Geschnetzeltern (Beef Strips And Carrots)
Rindergulasch (Beef Goulash)

Betsy-TKL (10:00:24 pm) :
From: mikeace@ix.netcom.com (Robyn Walton )
Newsgroups: rec.food.recipes
GERMAN MEATBALLS WITH APPLESAUCE
1 egg
1/3 c. milk
1/2 tsp. salt
1 tsp. basil
1/4 tsp. cinnamon
1/4 c. horseradish
2 c. soft bread crumbs
1 lb. ground chuck
1/2 lb. ground pork
2 tbsp. salad oil
1 c. applesauce
2 tsp. brown sugar
Beat egg slightly. Add milk, salt, spices, horseradish and
crumbs. Stir. Add meat and mix lightly but thoroughly. Shape into
small balls, about two tablespoons each. Heat oil in skillet;
gently drop in meatballs, turn to brown on all sides. Transfer as
browned into casserole. Combine applesauce and brown sugar. Spread
evenly over meatballs. Cover and simmer for about 45 minutes.
Serves 6.
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Betsy-TKL (10:13:36 pm) :
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes
Kartoffelklosse (Potato Dumplings)
6 Medium Baking Potatoes
2 Eggs
1 1/2 tsp Salt
1/2 Cup Flour
1/2 Cup Butter
1/4 Cup Bread Crumbs
Croutons
Boil the potatoes, in their jackets, until tender.
Peel and rice the potatoes.
Add the eggs, salt and flour.
Beat the batter until it is fluffy.
Roll lightly into 1" balls.
Place 1 crouton in the center of each ball.
Bring a pot of salted water to a boil.
Reduce heat to bring the water to a gentle boil.
Drop the dumplings lightly into the water, one at a time.
Cook, covered, for 10 minutes.
Drain well.
Melt the butter.
Stir in the breadcrumbs.
Pour the buttered breadcrumbs over the dumplings.
Serve.
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Cow, AR (10:14:41 pm) : Homemade Kraut
Chop cabbage in small shreds.
Pack into quart jars very tightly
To each jar add :
1 tbls salt (pickling)
1 tbls sugar
2 teas vinegar
Fill each jar with boiling water
place lid on jar loosly and
place in cool dry place to
ferment for 6 weeks.
Open, clean the jars and use
new lids to seal in a hot water bath
for 30 min. When ready to use drain and
rinse.
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Betsy-TKL (10:20:02 pm) :
Date: Thu, 17 Nov 1994 08:18:38 -0500
From: Sharon Beck ao852@FREENET.BUFFALO.EDU
For the Pierogi dough, I use one that I learned from watching my
Babci (grandmother) when I was a toddler. (Yes, we started learning
to cook at an early age! So did my kids!)
BASIC PIEROGI DOUGH
1 egg
3 1/4 c flour
salt
1/2 c. water
Mix the egg with the flour, add a dash of salt and as much water as
needed to knead out a smooth, loose dough (Amount of water will vary
depending upon humidity, temperature, etc.)
Roll out as thinly as you can. (I use a hand cranked pasta roller...
Atlas...and take it to setting 2 or 3) Cut into 2 1/2-3" squares.
Put a little filling on each square. Fold to form a triangle. Pinch
the edges together.
Cook in a large kettle of boiling salted water on high heat until
done. Hints: don't let stick to bottom of pot, pierogi will rise to
the surface just before done, it will probably take about 5 minutes.
Serve warm. May re-heat in frying pan in a bit of butter.
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Betsy-TKL (10:24:18 pm) :
From: Nicole_Okun@mindlink.bc.ca (Nicole Okun)
Newsgroups: rec.food.recipes
Being a vegetarian and originally German, too, I thought I'd offer this
variation of a traditional recipe from my Oma. She would have used bacon,
I use a few drops of liquid smoke.
Zwiebelkuchen
4 medium onions, chopped
2 eggs, beaten
1 C sour cream
1 oz flour
3 or 4 drops liquid smoke
salt and pepper to taste
Pastry for a 9" pie shell
In a little oil, saute the onions until they are transparent and shiny.
Set aside.
Mix together the eggs, sour cream, flour, liquid smoke, salt, and pepper.
Put the onions into the (unbaked) pie shell, then pour the sour-cream
mixture over the top.
Bake at 350F for about 40 minutes until the top is golden brown.
Guten Apetit!
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Bill,DC (10:30:42 pm) : * Exported from MasterCook *
Spaetzle with Cheese and Fresh Chives
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
2 cups onion -- julienned
4 1/2 ounces swiss cheese -- shredded
1 1/2 tablespoons dry mustard
1 1/2 pints spaetzle noodles
3 tablespoons chives -- fresh chopped
Heat the butter in a skillet, add the onions and lightly brown. toss cheese
with dry mustard. Add cooked noodles to cooked onions and cheese; mix well.
Place mixture into 2 inch hotel pans. Bake at 300 degrees for about 20 to 30
minutes or until hot and bubbly. Sprinkle with chopped chives.
Serve.
- - - - - - - - - - - - - - - - - -
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Betsy-TKL (10:36:28 pm) :
from Peggy, WA
______________________________
* Exported from MasterCook *
Poached Sausage and Warm Potato Salad
Recipe By : The California Culinary Academy
Serving Size : 6 Preparation Time :1:00
Categories : Main Course Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds red potatoes of similar size
1/4 cup Dijon mustard
6 green onions -- minced
Basic Vinaigrette (see recipe)
1/3 cup minced parsley
1/2 cup dry white wine
2 cups water
1 1/2 pounds sausage (in 4-oz links)
1. In a large saucepan, cover potatoes with salted water. Bring to a boil
over high heat.
Reduce heat to maintain a simmer and cook until potatoes are tender when
pierced with a
knife (20 to 25 minutes). Drain. When potatoes are just cool enough to
handle, slice them
about 1/4 inch thick and place in a bowl. Add mustard and toss gently to
mix. Add green
onions and vinaigrette. Toss gently but well with your hands. Add 1/4 cup of
the parsley.
2. In a large skillet over high heat, bring wine and 2 cups water to a boil.
Add sausages
and cover. Reduce heat to maintain a simmer and cook until sausages are firm
and hot
throughout (about 15 minutes).
3. Transfer potato salad to a warm platter. Surround with poached sausages.
Garnish with
the remaining parsley. Serve immediately.
- - - - - - - - - - - - - - - - - -
NOTES : Typically served as a first course in French bistros, particularly
around Lyon
where it is a regional specialty, this combination is hearty enough to make
a light luncheon
dish. Any European-style link sausage is suitable: Consider French boudin
noir or cervelas
, Italian cotechino , German bratwurst, or Polish kielbasa. If the sausage
is fresh (not
cooked or smoked), it must be slowly poached until it is cooked throughout.
Cooking
time will vary depending on the size of the links; cut into one to test for
doneness.
Precooked or smoked sausages need only be heated through. The cooking time
specified
in the following recipe is for fresh 4-ounce links.
Nutr. Assoc. : 4716 0 0 0 2682 0 0 4840
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Bill,DC (10:38:03 pm) : * Exported from MasterCook *
Sausage-Stuffed Baked Apples
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Fruits Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage
2 tablespoons yellow onions -- minced
3 tablespoons packed brown sugar
1 garlic clove -- minced
8 bacon slices
8 green apples -- baking type
* Use all ground bulk sausage or a combination of bulk and mild to hot
Italian sausage. If using hot Italian sausage, you may wish to omit the
garlic.
Brown sausage, add garlic and onion. Stir for 3-4 minutes until onion begins
to turn light brown and is softened. Drain the mixture thoroughly.
Wash and core but do not peel the apples. Stuff the cored apples with the
sausage mixture. Sprinkle with brown sugar and top with the bacon slices
which have been chopped into small pieces.
Put into an oven-safe baking dish and bake at 350 degrees for about 40-45
minutes or until apples are soft.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with roast meat, vegetables and hearty bread.
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Betsy-TKL (10:38:09 pm) :
from Peggy, WA
* Exported from MasterCook *
Swiss Lentil Soup
Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :1:05
Categories : Soups & Stews Low Cholesterol
Low Calorie Low Fat
International Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chopped onions
1 teaspoon safflower oil
1/3 cup dry white wine
1 cup carrots -- julienned
2 cups chopped tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 cup washed lentils -- uncooked
3 cups defatted Chicken Stock or Veal Stock
3 tablespoons miso (dissolved in 1/3 cup hot water)
1/2 cup grated Swiss cheese
grated carrots -- for garnish
chopped green onions
1. In a large stockpot over medium-high heat, saute onions in oil and wine
until soft but
not browned. Add carrots, tomatoes, thyme, and marjoram, and continue to
cook, stirring
frequently, for 10 minutes.
2. Add lentils and cook for 2 more minutes. Add stock and bring to a boil.
Lower heat to
simmer and cook, covered, until lentils are soft (about 30 minutes).
3. Before serving, remove pot from heat and stir in miso. To serve, add
about 2
tablespoons grated cheese to the bottom of each bowl and ladle soup on top.
Garnish with
grated carrots and chopped green onions.
Makes 6 cups.
NOTES : In this soup, the rich miso broth combines beautifully with the
lentils, chopped
tomatoes, and Swiss cheese. It has an aroma and dark flavor that work well
in a European
menu -- perhaps with a caraway-studded rye bread, Balkan Cold Cucumber Salad
(recipe
included in this cookbook), and a frosty mug of German beer. Because the
flavors need
time to blend, let this soup sit overnight, if possible, before serving.
Nutr. Assoc. : 0 0 0 0 0 0 0 3920 4017 905 1466 0 0
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Bill,DC (10:39:53 pm) : * Exported from MasterCook *
Fresh Corn and Polish Sausage Chowder
Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :1:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds kielbasa -- sliced 1/4" thick
2 medium boiling potatoes -- cut in 1/2" cubes
1 bay leaf
1 green bell pepper -- chopped
2 ounces pimientos -- sliced
1 medium onion -- chopped
13 3/4 ounces chicken broth
2 cups corn cut from 2 ears
2 cups shredded cabbage
2 cups milk
salt
white pepper
paprika
1. Place sausage slices in a 4- to 6-quart kettle or Dutch oven; cook over
medium heat, stirring, to brown sausage lightly in its own drippings. Spoon
off fat. Add potatoes, bay leaf, green pepper, pimientos, onion, and broth.
Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until
potatoes are tender.
2. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes. Add
milk. Heat slowly just until soup is steaming hot (do not boil). Season to
taste with salt and white pepper. Sprinkle with paprika.
- - - - - - - - - - - - - - - - - -
NOTES : Creamy and colorful, this quick soup features the crisp freshness of
corn, green pepper, and cabbage.
Nutr. Assoc. : 0 0 0 0 0 0 0 2865 0 0 0 0 0
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Betsy-TKL (10:40:26 pm) :
from Peggy, WA
* Exported from MasterCook *
German Herring Salad
Recipe By : Cole Publishing Group Recipe Collection
Serving Size : 4 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Schmandheringsalat
1/2 cup whipping cream
1/2 cup sour cream
1/3 cup slivered onion
1 tart apple
peeled, cored, and chopped
1/4 cup sour pickles -- chopped
1 cup marinated herring fillets -- well drained
Boston lettuce, paprika,
parsley sprigs, and tomato wedges -- for garnish
In a medium bowl whip cream until stiff. Fold in sour cream. Lightly mix in
onion, apple, and pickle. Cover and refrigerate 1 to 2 hours.
- - - - - - - - - - - - - - - - - -
NOTES : To serve, arrange herring fillets on lettuce leaves. Spoon whipped
cream mixture over herring. Sprinkle lightly with paprika; garnish with
parsley and tomato.
Yield: 4 servings.
Nutr. Assoc. : 0 0 0 4288 5260 0 1115 3291 0 0
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Betsy-TKL (10:43:02 pm) :
From: leroux@cs.ubc.ca (Stephen Leroux)
Perogy Cilantro Soup
--------------------
1/2 small onion, diced
2 cloves garlic, diced
1/3 cup fresh cilantro, diced
1/2 tablespoon butter or oil, not diced
2 tomatos, diced
6 perogys, 2 of which are diced
dash of tabasco, dice it if you can
In your favourite soup cooking dish (preferably something with a nice thick
base), melt butter/heat oil or medium-high heat. Add onion, garlic, and
cilantro and fry until soft. Add tomatos. Turn heat down to just below
medium. Fry some more, for a minute or so, then add 1.5 cups of water.
Take 2 of the perogys and chop 'em up into little bits. Add all of the
perogys to the soup, and a small dash of tobasco. Simmer for 20 minutes,
stirring occasionally. Enjoy.
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Betsy-TKL (10:48:09 pm) :
Sorry, I don't know the source of this:
Title: PflaumenKuchen (plum cake)
Categories: German, Ethnic
Yield: 16 servings
4 c Flour
3 Sticks butter or marg.
1 c Sugar
1 ts Salt
4 Egg yolks (save whites)
1 tb Vanilla
3 lb Purple plums (the little
Ones) approx.
Apricot or peach jam
make a dough from the first 6 ingredients, press into cookie sheet with
your fingers, forming a rim. Spread thin layer of peach or apricot jam on
top of dough. Now put your plums (which have been quartered) in rows on
the dough. Beat egg whites slightly and brush over plums, sprinkle two TBL
of flour over egg whites. Bake at 375 degrees for 40 minutes. If too sour
shake some powdered sugar on top.
This can also be made in the winter substituting apples for the plums.
recipe by: Herta Small (my mom) Typos by: Molli
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Betsy-TKL (10:48:54 pm) :
Title: Nuernberger Rostbratwuerste
Categories: Sausage, Meats, German, Ethnic
Yield: 6 servings
500 g Pork (not too fat)
150 g Veal
1/4 ts Finely chopped caraway seed
(not ground)
1/4 ts Nutmeg
1/2 ts Marjoram
Salt to taste
Natural sausage casing,
Ca. 1/2" diameter
Coarsely chop the pork and veal on a cutting board (should be a bit coarser
than ground meat), combine with caraway seed, nutmeg, marjoram and salt.
Fill into the carefully cleaned sausage casing; twist casing to form a
sausage every 3 1/4". The bratwurst tastes best when browned on all sides
over charcoal. Excellent with sauerkraut and a German country style rye
bread. As a drink to go with it, a hearty beer is recommended.
From: Kulinarische Streifzuege durch Franken, sigloch edition, 1980,
ISBN 3 8003 0147 4, translated for you by Volkhart Baumgaertner
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Betsy-TKL (10:49:42 pm) :
Title: Plunder Hornchen
Categories: Breads, German, Ethnic
Yield: 1 servings
--------------------------PLUNDERTEIG - 1/3 RECIPE--------------------------
Egg; beaten
Candied fruit; diced fine
Cinnamon Sugar
Apricot preserves
-------------------------MANDELFULLE (ALMOND PASTE-------------------------
1 c Blanched almonds
1/2 c Sugar
1 Egg; beaten
Make the Plunderteig and chill it. Roll 1/3 of the dough out 1/2"
thick. Cut it into 3" triangles and brush each triangle with beaten egg.
Place a tablespoon or so of the almond paste, shaped in a small roll, on
the base of each triangle. Cover each triangle with 1 tablespoon of the
candied fruit and sprinkle them with a little cinnamon sugar. Roll up the
triangles and shape them gently into crescents. Brush them with beaten egg
and let them rise, covered, on a buttered baking sheet in a warm place
until they double in bulk, about 1 1/2 hours. Bake in a 350 degree F. oven
(moderate) for 20 minutes, or until they are puffed and golden brown.
Brush them immediatelyh with apricot preserves.
Mandelfulle: Grind the almonds and stir in the sugar. Add the egg and
beat until the paste is very smooth.
Source: Gourmet's Old Vienna Cookbook
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Betsy-TKL (10:50:13 pm) :
Title: Plunder Flechten
Categories: Breads, German, Ethnic
Yield: 1 servings
---------------------------1/3 PLUNDERTEIG RECIPE---------------------------
Egg; beaten
1/2 c Candied fruit; diced,
- floured rolled in
Cinnamon sugar
Apricot preserves
Prepare recipe of Plunderteig and chill. Cut off a third of the chilled
dough and roll it out 1/4" thick. Brush the dough with beaten egg. Cover
it with the floured candied fruit and sprinkle on the cinnamon sugar. Fold
the dough in half and roll it out 1/2" thick. Cut the filled dough in 3/4
X 8" strips. Slit the strips down the center with a pastry wheel, leaving
an inch uncut at each end, and twist the strips into various designs of
single or double rounds. Arrange the twists on a buttered baking sheet,
brush them with beaten egg, let them rise, covered, in a warm place until
they double in bulk, about 1 1/2 hours. Bake in a moderate oven, 350
degrees F. for 20 minutes or until they are golden. Brush the hot twists
with apricot preserves.
Source: Gourmet's Old Vienna Cookbook
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Betsy-TKL (10:50:43 pm) :
Title: Bienenstich
Categories: German, Ethnic, Desserts
Yield: 12 servings
PASTRY
3 1/2 oz (100g) cottage cheese, well
Pressed out
4 tb Milk
4 tb Oil
2 tb Heaping of sugar
Pinch salt
7 oz (200g) flour
4 ts Baking powder
TOPPING:
1 3/4 oz To 2 1/2 (50-75g)butter
3 1/2 oz (100g) sugar
Packet vanillin sugar
1 tb Milk
3 1/2 oz (100g) almonds (blanched and
Thinly sliced)
For the Pastry: rub the cottage cheese, if desired, through a fine sieve
and mix with the milk, oil, sugar and salt. Mix and sieve together the
flour and the baking powder and add to the mixed ingredients, a little at a
time until slightly more than half has been used. Knead in the rest of the
flour. Grease a round cake tin with a removable rim, 10 in. (26cm) in
diameter and roll out the pastry to fit the base.
For the Topping: melt together the butter, sugar and vanillin sugar and add
the milk; stir in the almonds and set aside to cool. If it should be too
firm when cold, add a little milk. Spread evenly over the pastry.
OVEN: moderately hot Baking time: about 20 minutes
Alternatively the cake may be filled with buttercream, made from 1/2 packet
Oetker Pudding Powder, Vanilla Flavour, 2 well heaped tbs. sugar, 1/2 pint
cold milk and 3 1/2 oz. (100g) butter. When the cake is quite cold, cut it
horizontally into two halves, spread the filling on the bottom half and lay
the other on top.
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Betsy-TKL (10:51:33 pm) :
Title: Zwei-bohnenensuppe (Two Bean Soup)
Categories: German, Soups, Ethnic
Yield: 4 servings
1 1/4 c White Beans; Dry
4 oz Ham; Cubed
1 c Cut Green Beans; *
1/4 c Celery; Diced
1 ea Green Onion; Diced
1 ea Onion; Yellow, diced
1 ea Potato; Peeled & Diced
1 T Butter
2 T Unbleached Flour
3/4 c Beef Broth
1/2 t Salt
1/4 t Pepper
----------------------------------GARNISH----------------------------------
1 ea Parsley; Sprig
* Beans can be either fresh or frozen. Do not use canned.

Cover white beans with cold water and soak overnight. Drain and place
beans in a 2-quart saucepan. Add ham and enough cold water to cover beans
by 1 inch. Bring water to a boil and simmer for about 1 hour or until
beans are tender. Add green beans, celery, onion and potato. Add enough
water to cover the vegetables; simmer for 20 minutes. In a frypan melt
butter and stir in flour. Cook, stirring until lightly browned. Remove
from heat and stir in heate beff broth. Cook mixture until smooth. Stir
mixture into the soup and simmer until soup is thickened and vegetables are
tender. Season woth salt and pepper. Garnish with chopped parsley and
serve immediately.
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Betsy-TKL (10:52:03 pm) :
Title: Weisse Bohnensuppe (White Bean Soup)
Categories: German, Soups, Ethnic
Yield: 8 servings
1 lb Navy Beans; Dry
3 qt Water
1 ea Ham Bone Or Hock; Smoked
2 T Parsley; Chopped
1 c Onions; Finely Chopped
1 ea Garlic; Clove, Minced
2 c Celery &Tops; Finely Chopped
1 1/2 t Salt
1/2 t Pepper
Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and
tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables
are tender. Remove ham bone, dice the meat, and add meat to soup. Serve
hot.
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Betsy-TKL (10:52:40 pm) :
Title: Gulaschsuppe (Goulash Soup)
Categories: German, Soups, Ethnic
Yield: 6 servings
2 c Onion; Chopped
1/4 c Shortening
3 ea Green Bell Peppers; Chopped
3 T Tomato Paste
1 lb Beef Cubes; 1-inch Cubes
1 x Red Pepper; Dash
1 t Paprika
2 ea Garlic Cloves; Minced
6 c Beef Broth; *
1 T Lemon Juice
1/4 t Caraway Seeds
* Beef Broth can be either canned or home made (home made is preferred.)

Fry onions in hot fat until transparent. Add green peppers and tomato
paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining
ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed
potatoes if you like and simmer until potatoes are done.) Best when
reheated and served the second day.
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Betsy-TKL (10:53:08 pm) :
Title: Frankfuter Bohnensuppe (Bean Soup With Frankfurters)
Categories: German, Soups, Ethnic
Yield: 4 servings
1 lb Navy Beans; Dried
8 c Water
3 c Beef Broth
1 ea Carrot; Chopped
1 ea Celery Stalk; Chopped
4 ea Bacon; Strips, Cubed
2 ea Onions; Small, Chopped
1 t Salt
1/4 t Pepper; White
6 ea Frankfurters, Sliced *
2 T Parsley; Chopped
* Note: Use the real Frankfurters in this recipe and not the hot dogs!

Soak beans overnight. In a 3-quart saucepan bring beans, water and beef
froth to a boil. Cook for about 1 hour. Add carrot and celery and
continue cooking for 30 minutes. In a separate frypan cook the bacon until
transparent. Add the onions; cook until golden. Set aside. Mash soup
through a sieve or food mill. Return to pan and add the bacon onion
mixture, salt and pepper. Add frankfurters; reheat about 5 minutes.
Sprinkle soup with chopped parsley and serve.
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Betsy-TKL (10:53:40 pm) :
Title: Krautsuppe (Cabbage Soup)
Categories: German, Soups, Ethnic
Yield: 6 servings
4 ea Slices Bacon; Thick, Diced
2 ea Onions; Sliced
1 ea Turnip; Sliced
2 ea Carrots; Diced
2 ea Potatoes; Cubed
1 ea Head Green Cabbage; shredded
4 c Chicken Stock Or Bouillon
2 c Water
6 ea Sprigs Parsley *
1 ea Bay Leaf *
----------------------------------GARNISH----------------------------------
1/4 c Parmesan Cheese; Grated
* The 6 sprigs of parsley and 1 bay leaf should be tied together with a
thread.

In a 6-quart saucepan or pot, combine all ingredients except salt, pepper
and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the
parsley bundle; season to taste. Pour into hot soup plates and garnish
with cheese.
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Betsy-TKL (10:54:13 pm) :
Title: Grunkohlsuppe (Kale And Potato Soup)
Categories: German, Soups, Ethnic
Yield: 6 servings
4 ea Potatoes; Medium
2 T Vegetable Oil
8 c Water
1 t Salt
1/2 t Pepper
2 lb Kale; fresh
1/2 lb Garlic Sausage; *
* Garlic Sausage should be the smoked kind, cooked and sliced.

Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20
to 30 minutes or until potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to potato liquid. Add
salt and pepper and simmer for 20 minutes. Wash kale discarding all tough
leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add
sausage. Simmer gently for 5 minutes.
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Betsy-TKL (10:54:44 pm) :
Title: Kartoffelsuppe (Potato Soup)
Categories: German, Soups, Ethnic
Yield: 4 servings
2 ea Potatoes; Medium
1 ea Onion; Medium Size
4 ea Celery & Leaves; Stalks
2 T Vegetable Oil
1 x Boiling Water
1 ea Bay Leaf; Small
1/2 t Salt
2 T Butter
2 c Milk;Up to 3 Cups Maybe Used
----------------------------------GARNISH----------------------------------
1 x Parsley; Chopped
Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes
in hot vegetable oil. In a large pot, add all of the vegetables and cover
with with just enough boiling water to cover. Place bay leaf and salt in
pot and boil vegetables until tender. Drain vegetables and reserve liquid.
Mash vegetables into vegetable stock; add butter. Thin soup with milk as
desired; heat until warm. (DO NOT boil). Ladle into soup bowls and
sprinkle with chopped parsley.
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Betsy-TKL (10:55:34 pm) :
Title: Bauernfruhstuck (Farmers Breakfast)
Categories: German, Main dish, Ethnic
Yield: 4 servings
4 ea Potatoes; Medium
4 ea Bacon; Strips, Cubed
3 ea Eggs; Large
3 T Milk
1/2 t Salt
1 c Ham; Cooked, Small Cubes
2 ea Tomatoes; Medium, Peeled
1 T Chives; Chopped
Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set
aside to cool. Slice potatoes. In a large frypan cook bacon until
transperent. Add the potato slices; cook until lightly borwned. Meanwhile
blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes
into thin wedges; add to the egg mixture. Pour the egg mixture over the
potatoes in the frypan. Cook until the eggs are set. Sprinkle with
chopped chives and serve at once.
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Betsy-TKL (10:57:17 pm) :
Title: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)
Categories: German, Cheese/eggs, Main dish, Ethnic
Yield: 4 servings
1 lb Spinach; Fresh *
1/4 lb Butter
1 ea Onion; Large, Diced
2 ea Garlic; Cloves, Minced
1/2 t Salt
1/2 lb Emmenthaler Cheese; Grated
1 t Paprika
1/8 t Nutmeg
1/4 t Pepper
* Wash and clean spinach of sand. Dry.

Cut spinach into strips. In a large Dutch oven, heat butter until bubbly.
Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle
with salt. Cover and steam for 5 minutes. Remove from heat. Grease an
ovenproof casserole. Sprinkle half the cheese over the bottom of the
casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper.
Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until
cheese bubbles.
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Betsy-TKL (10:57:52 pm) :
Title: Gefullt Krautroladen (Stuffed Cabbage Rolls)
Categories: German, Vegetables, Main dish, Ethnic
Yield: 6 servings
1 1/2 c Brown Rice
3 c Water
2 t Salt
1 t Dillseed
1/2 t Marjoram
3/4 t Pepper
2 1/2 c Onion; Chopped
5 T Vegetable Oil
1/2 t Paprika
2 ea Garlic; Cloves, Minced
2 ea Eggs; Large, Slightly Beaten
1/4 c Bread Crumbs
1/2 c Parsley; Fresh, Minced
2 1/2 lb Cabbage
1 x Cheesecloth; About 6 ft.
2 1/2 c Tomatoes; Canned, Chopped
1/2 c Vermouth; Dry
1/2 c Beef Broth
2 T Tomato Paste
1/2 t Sugar
In a medium bowl cover brown rice with hot water and soak for 3 hours.
Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt.
Simmer covered for 40 minutes or until the liquid is absorbed. Add the
dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups
chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes.
Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir
in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to
taste. Core cabbage and, in a large pot, blanch the cabbage
cored-side-down in boiling salted water for 5 minutes or until it is
softened. Drain. Remove 12 leaves and cut off one fourth of each leaf
from the base. Arrange 1 leaf curved-side down on a square of dampened
cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf
around the filling and twist the corners of the cheesecloth to form the
leaf into a roll. Continue making rolls with remaining filling. Chop
remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup
chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth,
broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the
mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer
cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage
rolls close together in one layer on the sauce. Spoon some of the mixture
over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5
times during cooking. Let the dish cool. Cover and refrigerate overnight.
Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes
before serving.
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Betsy-TKL (10:58:25 pm) :
Title: Gegrillte Bratwurst (Grilled Bratwurst)
Categories: German, Main dish, Ethnic
Yield: 6 servings
6 ea Bratwursts
12 oz (1 Can) Beer
1 ea Onion; Med., Chopped
6 ea Peppercorns
4 ea Cloves
6 ea Hard Rolls
Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches
from charcoal about 10 minutes, until browned. Sprinkle with water to form
a crisp skin. Serve in hard rolls with Dusseldorf-style mustard.
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Betsy-TKL (10:59:12 pm) :
Title: Jager-eintopf (Hunter's Stew)
Categories: German, Main dish, Ethnic
Yield: 4 servings
1 1/2 c Onions; Minced
1/4 lb Mushrooms; Sliced
2 T Vegetable Oil
1 lb Ground Beef; Coarse Grind *
1 c Beef Broth
5/8 t Nutmeg
1/2 t Worcestershire Sauce
1 t Salt
1/2 t Pepper
3 ea Potatoes; Medium
3 T Butter
2 ea Eggs; Large
4 ea Apples; Tart
1/2 c Bread Crumbs; Fine, Dry
* Ground beef should only be ground once and be the leanest you can get.

In a frypan saute onions and mushrooms in vegetable oil until soft. Add
ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a
simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t
pepper. Peel the potatoes and boil them in salted water until tender,
about 30 minutes. Drain and put through a food mill or grinder. Beat in 2
T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in
eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures
in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of
dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with
layers, ending with a layer of potatoes. Sprinkle the top with bread
crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45
minutes and then at 400 degrees F. for 10 minutes more.
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Betsy-TKL (10:59:56 pm) :
Title: Berghoff Ragout (Ragout a la Berghof)
Categories: Meats, German, Main dish, Ethnic
Yield: 8 servings
3/4 c Butter
3 1/2 lb Round Steak; Bonless *
1 c Onion; Chopped
1 1/2 c Green Bell Pepper; Chopped
1 lb Mushrooms; Sliced
1/2 c Unbleached Flour
2 c Beef Broth; Canned/Homemade
1 c White Wine; Dry
1 t Salt
1 t Worcestershire Sauce
1 x Tabasco Sauce; To Taste
* Round steak should be cut into thin strips.


Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat.
Remove browned meat. In remaining butter, saute onion for 2 minutes. Add
green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4
cup butter and add flour. Slowly add beef broth; cook until thickened.
Stir in wine and seasonings. Add meat and mushroom mixture. Cover and
simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered
noodles or dumplings.
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Betsy-TKL (11:00:53 pm) :
Title: Falscher Hase (False Hare (German Meatloaf))
Categories: German, Meats, Main dish, Ethnic
Yield: 4 servings
1/2 lb Ground Beef; Lean
1/2 lb Ground Pork; Lean
1 ea Onion; Medium, Chopped
3 T Bread Crumbs
3 T Water; Cold
2 ea Eggs; Large
1/2 t Salt
1 t Paprika
1 t Mustard; Prepared
2 T Parsley; Chopped
3 ea Hard Cooked Eggs; Peeled
4 ea Bacon; Strips
4 T Vegetable Oil
1 c Beef Broth
-----------------------------------SAUCE-----------------------------------
1/4 c Water; Hot
1 t Cornstarch
1/4 c Water
1/2 c Sour Cream
Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs.
Flavor with salt, praprika, mustard, and parsley. Blend ingredients
thoroughly. Flatten out meat mixture in the shape of a square, (8 X
8-inches). Arrange whole hard-boiled eggs in a row along the middle of the
meat. Fold sides of meat pattie over the eggs. Shape meat carefully into
a loaf resembling a flat bread loaf. Occasionally rinse hands in cold
water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about
2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the
Dutch oven and cook until browned on all sides. Cut remaining bacon strips
in half and arrange over the top of the meatloaf. Place uncovered Dutch
oven in a preheated oven for about 45 minutes. While meat is baking,
gradually pour hot beef broth over the top of the meatloaf; brush
occasionally with pan drippings. When done remove meat to a preheated
platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all
particles from the bottom. Bring to a gentle boil and add cornstarch that
has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove
from heat and stir in sour cream. Reheat to warm. Season with salt and
pepper if desired. Serve the sauce separately.
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Betsy-TKL (11:01:32 pm) :
Title: Steaks Esterhazy
Categories: Meats, German, Main dish, Ethnic
Yield: 4 servings
1/4 lb Mushrooms; Diced
1 ea Carrot; Small, Diced
1 ea Shallot Or Green Onion; *
2 T Butter
1 t Paprika
1/2 t Salt
1 c Sour Cream
1 t Worcestershire Sauce
4 ea Servings Of Steak; **
* Shallot or Green Onion should be minced ** Steaks should be one of the
following: Sirloin, T-bone, Or Fillet.

Saute mushrooms, carrot, and shallot or green onion in butter. Add
paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2 minutes,
but DO NOT boil.
Broil steaks and top with sauce.
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Betsy-TKL (11:02:24 pm) :
Title: Deutsches Beefsteak (German Beefsteaks)
Categories: Meats, German, Main dish, Ethnic
Yield: 4 servings
1 ea Hard Roll; Large, Dry
1/2 c Water
4 T Vegetable Oil
1 ea Onion; Medium, Chopped
1 lb Ground Beef; Lean
1/2 t Salt
1/4 t Pepper
4 ea Onion; Medium, Sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan;
cook chopped onion until lightly browned. Transfer onion to a bowl.
Squeeze roll as dry as possible and mix roll with onion. Add ground beef;
blend well. Season with salt and pepper. Shape meat inot 4 patties; cook
about 5 minutes on each side or to desired doneness. Remove and keep warm.
Add sliced onions to pan drippings; cook until lightly browned. Arrange
beefsteaks on a platter and top with onion rings.
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Betsy-TKL (11:03:09 pm) :
Title: Mohren Mit Geschnetzeltern (Beef Strips And Carrots)
Categories: German, Meats, Vegetables, Main dish, Ethnic
Yield: 4 servings
1 lb Carrots
2/3 c Carbonated Soda Water
1 c White Wine
1 t Salt
1/4 t Sugar
1 lb Sirloin Steak
2 T Vegetable Oil
2 ea Onions; Small, Diced
1/4 t White Pepper
1/2 c Heavy Cream
1 T Parsley; Chopped
Peel carrots and cut into thin slices (crosswise at a slant). Place in a
saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer
for 25 minutes or until tender. Meanwhile cut the meat into very thin
slices. Heat the vegetable oil and saute the onions about 5 minutes. Add
the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t
salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix
carefully. Stir in the cream. Heat through but DO NOT boil. Correct
seasonings if necessary. Sprinkle with chopped parsley and serve.
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Betsy-TKL (11:03:49 pm) :
Title: Rindergulasch (Beef Goulash)
Categories: German, Meats, Main dish, Ethnic
Yield: 4 servings
3 T Vegetable Oil
1 lb Round Steak; Cubed
3 ea Onions; Medium, Chopped
1/2 t Salt
1/4 t Pepper
1/2 t Garlic Salt
1 t Paprika
1/4 t Sugar
2 c Water; Hot
1 T Unbleached Flour
1/4 c Water; Cold
1/2 c Cream; Heavy
Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and
brown well, approximately 10 minutes. Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend
thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours.
In a small jar or container, shake or blend flour with cold water. Be
sure to break up all lumps. Add to meat about 7 minutes before the end of
the cooking time. Stir constantly until sauce is thickened and bubbling.
Remove from heat; stir in cream. Serve with noodles, accompanied by a
tomato salad if desired.
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END OF FILE - Part 2 (of 3)
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