Recipe: (55) German Recipes Part 3 (of 3)

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

Rindfleisch-eintopf (Beef Stew)
Endive Baked with Ham and Cheese (Germany)
Duck with Apple and Bread Stuffing (Germany)
Schweinekotelett in Zweibelsosse (Pork Chops in Onion Sauce)
Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops)
Mushrooms with Tomatoes and Bacon (Germany)
German Noodles (Germany)
Schnittbohnensalat (Green-Bean Salad)
Rote Rubensalat (Red-beet Salad)
Rotkrautsalat (Red Cabbage Salad)
Beef Short Ribs with Caper Sauce (Germany)
Kartoffelsalat mit Biermarinade (Potato Salad/Beer Dressing)
Gurkensalat (Cucumber Relish Salad)
Bayrischer Kartoffelsalat (Barvarian Potato Salad)
Herring Salad
Weixenkeimbrot (Molasses Brown Bread)
Roggenbrot (Rye Bread)
Spritzgeback (Spritz Cookies)
Nusskipferl (Nut Crecents)
Mandel-halbmonde (Almond Crecents)
Sandtortchen (Sand Tarts)
Spargel in Weisser Sosse (White Asparagus In White Sauce)
Rosenkohl in Bier Gedunstet (Brussels Sprouts In Beer)
Pilze in Sahnesosse (Mushrooms in Cream Sauce)
Suss-Saures Kartoffelgemuse (Sweet-and-Sour Potatoes)
Kartoffelpuree Meerrettich (Mashed Potatoes/Horseradish Crm)
Kartoffelpfannkuchen (Potato Pancakes)
Apfelpfannkuchen (Apple Pancakes)
Apfelstrudel (Apple Strudel)
Bayerische Vanillecreme (Bavarian Vanilla Cream)
Bayerische Erdbeercreme (Strawberry Barvarian)
Blitzkuchen mit Apfeln (Apple Cake)
Rahmapfelkuchen (Apple And Rum Custard Cake)
Haselnusstorte (Hazelnut Torte)
Neujahrspretzel (New Year's Pretzels)
Schokoladenpretzel (Chocolate Pretzels)
Springerle (Molded Christmas Cookies)
Easy Frikadeller
German Kasekuchen
Spicy Stewed Pumpkin
German Onion Pie
Bavarian Cheese Croquettes
Bratwurst in Sweet-Sour Sauce
Steak with Sour-Cream Sauce
Cucumber and Sour Cream Salad
Apple Nut Torte
Filled Marzipan Cookies
Pfeffernusse
White Spritz Cookies
Kartoffelsalat (Potato Salad)
Bayerisches Kraut (Bavarian Cabbage)
Leipziger Allerlei (Vegetable Medley)
Huhn Im Burgunder (Chicken Cooked In Burgundy Wine)
Kartoffelkloisse (Potato Dumplings)
Butterkuchen

Betsy-TKL (11:04:11 pm) :
Title: Rindfleisch-eintopf (Beef Stew)
Categories: German, Meats, Main dish, Ethnic
Yield: 6 servings
1/4 c Shortening
3 lb Rump Roast; Boneless
2 c Onions; Sliced
1/4 c Unbleached Flour
2 T Salt
2 T Sugar
1 x Pepper; To Taste
2 t Mustard; Dry
1/2 t Celery Seed
1/4 c Water
1 lb Tomatoes; (1 can)
Melt shortening in a Dutch oven. Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings with 1/4
c water. Blend with the tomatoes and add the misture to the dutch oven.
Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve
with oven-browned potatoes.
----------------------------------------------------------------------------
Margaret, MA (11:04:23 pm) :
Endive Baked with Ham and Cheese (Germany)
8 large firm endive
1 cup milk
1 cup cold water
1 tsp. salt
8 thin slices ham
8 slices Gruyere cheese
1.Trim base of endive. Arrange in 1 layer in a skillet and pour milk and
water over them.Add salt, bring to a boil, cover and let simmer 20 minutes.
2.Remove endive and drain on paper towels. Wrap each endive with a slice of
ham, then cheese. Arrange in buttered baking dish side by side.
3.Bake at 400 degrees for 10 minutes until cheese has melted.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Betsy-TKL (11:04:52 pm) :
Title: Hochrippe und Sauerkraut (Spareribs And Sauerkraut)
Categories: German, Meats, Pork, Main dish, Vegetables
Yield: 4 servings
32 oz Sauerkraut; Canned (2 Cans)
3 lb Spareribs; Country Style
2 t Paprika
6 ea Beef Bouillon Cubes
1/2 t Caraway Seeds
1/2 t Pepper
10 ea Bacon; Slices,Rolled InFlour
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart
casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika,
bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3
to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove
bones from the sauce before serving. Serve with dark bread and steins of
beer.
----------------------------------------------------------------------------
Margaret, MA (11:05:15 pm) :
Duck with Apple and Bread Stuffing (Germany)
a 4-1/2 to 5 lb. duck
salt and pepper
3/4 lb. ground chuck
3/4 lb. ground pork
1 egg
1/2 cup bread crumbs
1/2 tsp. marjoram
2 apples, peeled and chopped
1.Wash duck and pat dry. Sprinkle with salt and pepper. Prick surface of
skin with tip of knife.
2.Combine remaining ingredients thoroughly and spoon stuffing loosely into
cavity. Sew or lace with skewers to close opening.
3.Roast duck, breast side up at 425 degrees for 20 minutes. Pour off fat,
reduce heat to 350 degrees and roast an additional hour and 10 minutes.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Betsy-TKL (11:05:29 pm) :
Title: Schweinekotelett in Zweibelsosse (Pork Chops in Onion Sauce)
Categories: German, Pork, Meats, Main dish, Vegetables
Yield: 4 servings
4 ea Pork Chops
1/2 t Salt
1/4 t Pepper
1 1/2 T Unbleached Flour
1 1/2 T Vegetable Oil
4 ea Onions; Small (2 med) *
1/2 c Beer
1/2 c Beef Broth; Hot
1 t Cornstarch
* Onions are to be thinly sliced.

Season pork chops with salt and pepper; coat with flour. Heat oil in a
heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions;
cook for another 5 minutes, turning chops once. Pour in beer and beef
broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated
platter. Season sauce to taste. Blend cornstarch with a small amount of
cold water. Stir into sauce and cook until thick and bubbly. Pour over
pork chops. Blend cornstarch with a small amount of cold water.
Stir into sauce and cook until thick and bubbly. Pour over pork chops.
Serve with brussel sprouts and boiled potatoes.
----------------------------------------------------------------------------
Betsy-TKL (11:06:04 pm) :
Title: Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops)
Categories: German, Pork, Meats, Main dish, Ethnic
Yield: 6 servings
6 ea Pork Chops
1 ea Garlic Clove; Minced
1 t Caraway Seeds; Crushed
2 t Hungarian Paprika; Mild *
1/2 t Salt
1 x Pepper; As Desired
1 c White Wine; Dry
1 c Sour Cream (Optional)
* Use only Hungarian mild Paprika. It is available at most larger stores
and at specialty shops.

Place the pork chops in an ovenproof casserole. Mix the remaining
ingredients, except sour cream, and pour over the chops. Marinate the
chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the
marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add
more wine if necessary. Stir sour cream into pan juices and heat through
but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or
dumplings
----------------------------------------------------------------------------
Margaret, MA (11:06:04 pm) :
Mushrooms with Tomatoes and Bacon (Germany)
1 lb. mushrooms, sliced
2 Tbs. butter
1/2 cup finely diced lean bacon
1/2 cup finely chopped onions
1/2 tsp. salt
pepper
3 tomatoes, peeled, seeded and chopped
2 Tbs. chopped parsley
1.Melt butter and add bacon. Cook until crisp. Add onions and cook about 5
minutes.
2.Add mushrooms and season with salt and pepper. Cook over high heat, 3 or 4
minutes.
3.Add tomatoes and simmer 10 minutes. Cook over high heat if necessary to
reduce liquid. Add parsley.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (11:07:13 pm) :
German Noodles (Germany)
1 lb. mushrooms, sliced
2 Tbs. butter
parsley
8 oz. cooked noodles, drained
2 Tbs. buttered fine bread crumbs
1.Saute mushrooms in butter over high heat 5 minutes. Season to taste with
salt, pepper and chopped parsley.
2.Arrange the noodles and mushrooms in layers in a greased casserole. Top
with buttered crumbs and brown in 375 degree oven about 10 minutes.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Betsy-TKL (11:07:23 pm) :
Title: Schnittbohnensalat (Green-Bean Salad)
Categories: German, Salads, Vegetables, Ethnic
Yield: 4 servings
1 lb Green Beans; Fresh *
1 x ;Boiling Salted Water
1/4 c Stock; **
3 T Vinegar
3 T Vegetable Oil
2 ea Onions; Med., Thinly Sliced
1/2 t Dried Dillseed
1 t Sugar
* Green beans should be sliced lengthwise (French Cut). ** Stock is the
water that the green beans were cooked in. (Not regular
stock.)

Cook beans in boiling salted water until just tender. Reserve 1/4 cup of
the cooking liquid and drain off the rest. Prepare sauce by combining
vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until
blended. Pour mixture over beans; marinate several hours before serving.
----------------------------------------------------------------------------
Betsy-TKL (11:07:54 pm) :
Title: Rote Rubensalat (Red-beet Salad)
Categories: German, Salads, Vegetables, Ethnic
Yield: 6 servings
2 ea Red Beets; Bunches
----------------------------------MARINADE----------------------------------
2 T ;Water
1/4 c Vinegar
2 T Caraway Seeds
1 t Sugar
2 T Onion; Minced
1 t Horseradish
1/4 t Cloves; Ground
1/2 t Salt
1/4 t Pepper
5 T Vegetable Oil
Wash beets, trim off greens, place in medium saucepan, and cook, without
peeling, in salted water to cover, until beets are tender. Peel and slice.
Prepare marinade dressing by combining remaining ingredients. Pour over
beets and let stand for several hours before serving. Stir beets
occasionally.
----------------------------------------------------------------------------
Betsy-TKL (11:08:14 pm) :
Title: Rotkrautsalat (Red Cabbage Salad)
Categories: German, Salads, Vegetables, Ethnic
Yield: 4 servings
5 ea Bacon; Slices
1 t Sugar
2 T Vinegar
1/4 c Wine; Red or White
1/2 ea Red Cabbage; Head, Shredded
2 T Vegetable Oil
1/2 t Salt
1/4 t Pepper
1 T Caraway Seeds
Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
dissolved. Pour this hot mixture over the cabbage. Toss with vegetable
oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over
mixture. Serve at room temperature.
----------------------------------------------------------------------------
Margaret, MA (11:08:23 pm) :
Beef Short Ribs with Caper Sauce (Germany)
2 lbs. beef short ribs, cut in 2" pieces
salt and pepper
2 Tbs. oil
6 onions, sliced
1 bay leaf
1/4 tsp. ground cloves
4 cups cold water
3 Tbs. rye bread crumbs
2 Tbs. capers, drained and rinsed
2 Tbs. lemon juice
1.Sprinkle short ribs with salt and pepper. Heat oil in Dutch oven and brown
short ribs on all sides. Remove from pan.
2.Add onions to pan and cook 5 minutes. Add bay leaf, cloves and water.
Bring to a boil, scraping bottom of pan.
3.Return ribs to pan, cover and simmer 1-1/2 hours. Transfer ribs to a
platter, discard bay leaf and skim fat. Stir in bread crumbs, capers and
lemon juice and bring to a boil. Reduce heat and simmer 2 to 3 minutes.
Correct seasoning.
From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Betsy-TKL (11:08:53 pm) :
Title: Kartoffelsalat mit Biermarinade (Potato Salad/Beer Dressing)
Categories: German, Salads, Vegetables, Ethnic
Yield: 4 servings
6 ea Potatoes; Medium
4 ea Bacon; Slices
1 T Onion; Chopped
1 ea Celery; Stalk, Chopped
1 t Salt
2 T Butter
2 T Unbleached Flour
1/2 t Mustard; Dry
1 T Sugar
1 c Beer; Any Brand
1/2 t Tobasco Sauce
2 T Parsley; Chopped Fresh
Boil potatoes in medium-size saucepan until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery
and salt; set aside. Stir melted butter and flour in a small saucepan
until blended. Add mustard and sugar. Slowly stir in beer and Tabasco
sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle
with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss
gently and serve.
----------------------------------------------------------------------------
Betsy-TKL (11:09:15 pm) :
Title: Gurkensalat (Cucumber Relish Salad)
Categories: German, Salads, Vegetables, Ethnic
Yield: 4 servings
2 ea Cucumbers; Medium
1 1/2 T Sugar
1 1/2 T Cider Vinegar
1/2 t Salt
1/8 t Pepper
1/2 c Sour Cream
1 T Parsley; Fresh, Minced
Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and
pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with
sour cream. Top with minced parsley.
----------------------------------------------------------------------------
Betsy-TKL (11:09:38 pm) :
Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad)
Categories: German, Salads, Vegetables, Ethnic
Yield: 4 servings
4 c Potatoes; *
2 c Chicken Broth; **
1/2 t Salt
1/4 c Vegetable Oil
1/3 c Onion; Chopped
1/2 t Sugar
2 T Lemon Juice
1 x Pepper; As Desired
* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth
may be either home made or commercial.

Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
Drain. Toss warm potatoes with vegetable oil and onions. Dissolve
remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes.
Marinate salad 1 to 2 hours before serving. Serve at room temperature.
----------------------------------------------------------------------------
Betsy-TKL (11:10:09 pm) :
Herring Salad
Categories: German, Salads, Vegetables, Fish, Ethnic
Yield: 4 servings
8 oz Pickled Herring; Drained
1/2 ea Green Pepper; Seed And Dice
1 ea Apple; Tart, Core And Dice
1 ea Orange; Sectioned And Diced
2 t Onion; Grated
2 T Vegetable Oil
1 T Vinegar
4 ea Lettuce Leaves; Cupped
Combine ingredients and marinate in refrigerator for at least 1 hour. Serve
on inner tightly cupped lettuce leaves.
----------------------------------------------------------------------------
Betsy-TKL (11:10:27 pm) :
Title: Weixenkeimbrot (Molasses Brown Bread)
Categories: Breads
Yield: 4 servings
2 1/2 c Whole-Wheat Flour
1 1/2 c Wheat Germ
1/3 c Brown Sugar
1/2 t Salt
1 c Raisins; Mixed Dark & Light
2 t Baking Soda
1 7/8 c Buttermilk
1/3 c Molasses
Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine
flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
well. In a second mixing bowl, mix baking soda, buttermilk and molasses,
using a wooden spoon. This misture will start to bubble. Immediately mix
it into the dry ingredients. Spoon the batter into the greased pan. Bake
at once. The bread is done when a toothpick comes out clean, about 1 hour.
Turn out of the pan and cool on a wire rack.
Makes 1 loaf.
----------------------------------------------------------------------------
Betsy-TKL (11:10:52 pm) :
Title: Roggenbrot (Rye Bread)
Categories: German, Breads, Ethnic
Yield: 12 servings
2 pk Yeast; Active Dry
1/2 c ;Warm Water(110-120 degrees)
1 1/2 c Milk; Lukewarm
2 T Sugar
1 t Salt
1/2 c Molasses
2 T Butter
3 1/4 c Rye Flour; Unsifted
2 1/2 c Bread Flour; Unsifted
Dissolve yeast in warm water. In a large bowl combine milk, sugar, and
salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of
rye flour. Use a wooden spoon to mix in the remaining rye flour. Add
white flour by stirring until the dough is stiff enough to knead. Knead 5
to 10 minutes, adding flour as needed. If the dough sticks to your hands
or the board add more flour. Cover dough and let rise 1 1 1/2 hours or
until double. Punch down dough and divide to form 2 round loaves. Let
loaves rise on a greased baking sheet until double, about 1 1/2 hours.
Preheat oven to 375 degrees F. Bake for 30 to 35 minutes.
Makes 2 round loaves.
----------------------------------------------------------------------------
Betsy-TKL (11:11:16 pm) :
Title: Spritzgeback (Spritz Cookies)
Categories: German, Cookies, Desserts, Ethnic
Yield: 10 servings
1 c Butter; (No Margarine)
2/3 c Confectioners' Sugar
1 ea Egg; Large
1 ea Egg Yolk; Large
1 t Almond Or Lemon Extract
2 1/4 c Flour; Unbleached, Unsifted
1/4 t Salt
1/2 t Baking Powder
Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift
flour, salt, and baking powder; gradually add flour mixture to eggs. Chill
dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep
remaining dough chilled. Shape cookies onto a greased baking sheet. Bake
in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire
racks and store in airtight tins.
Makes 4 to 6 dozen cookies.
----------------------------------------------------------------------------
Betsy-TKL (11:11:42 pm) :
Title: Nusskipferl (Nut Crecents)
Categories: German, Cookies, Desserts, Ethnic
Yield: 10 servings
1 pk Yeast; Active Dry
4 c Flour; Unbleached, Unsifted
1 c Butter Or Margarine;Softened
1 c Sour Cream
3 ea Egg Yolks; Large
----------------------------------FILLING----------------------------------
3 ea Egg Whites; Large
1 c Nuts; Ground
1 c Sugar; Or To Taste
1 t Vanilla
Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough
is formed. Cover and let dough rest 1 hour. For filling beat egg whites
until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough
1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of
filling. Roll up jelly roll fashion. Place on greased baking sheets and
curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or
until lightly browned. Cool on wire racks and store in airtight tins.
Makes 4 to 5 dozen crecents.
----------------------------------------------------------------------------
Betsy-TKL (11:12:08 pm) :
Title: Mandel-halbmonde (Almond Crecents)
Categories: German, Cookies, Desserts, Ethnic
Yield: 8 servings
1 c Butter Or Margarine
3/4 c Sugar
1 t Vanilla Extract
1 1/2 t Almond Extract
2 1/2 c Flour; Unbleached
1 c Almonds; Ground
1 x Confectioners' Sugar
Beat together butter and sugar until very light and fluffy. Blend in
extracts. Mix in flour and almonds. Using about 1 T of dough for each,
shape into logs and bend into crecents. Place on greased cookie sheet.
Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll
crecents in confectioners' sugar. Cool on racks and store in a tightly
sealed container.
Makes 3 dozen cookies.
----------------------------------------------------------------------------
Betsy-TKL (11:12:33 pm) :
Title: Sandtortchen (Sand Tarts)
Categories: German, Cookies, Desserts, Ethnic
Yield: 24 servings
2 1/2 c Sugar
2 c Butter Or Margarine
2 ea Eggs; Large
4 c Flour; Unbleached, Unsifted
1 ea Egg White; Large, Beaten
1 x Sugar
1 x Cinnamon
1 x Pecan; Halves
Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour.
Chill dough overnight. Roll as thin as possible on well floured board.
Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut
into diamonds with a knife. Place on greased cookie sheets. Brush each
cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon.
Placd a pecan half in center of each cookie. Bake in preheated 350 degree
F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie
sheets 1 minute, then remove to wire racks. Store in airtight tins.
----------------------------------------------------------------------------
Betsy-TKL (11:13:06 pm) :
Title: Spargel in Weisser Sosse (White Asparagus In White Sauce)
Categories: German, Vegetables, Ethnic
Yield: 4 servings
29 oz White Asparagus; (2 Cans)
2 T Margarine
2 T Unbleached Flour
1/2 c ;Asparagus Liquid
1/2 c Milk
4 oz Ham;Cut into Julienne Strips
1/8 t Nutmeg; Freshly Grated
1/4 t Salt
Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in
a saucepan. Add flour; blend. Gradually pour in asparagus liquid and
milk. Stir constantly over low heat until sauce thickens and bubbles. Add
cooked ham and seasonings. Gently stir in asparagus spears; heat through
but do NOT boil. Serve in preheated serving dish.
----------------------------------------------------------------------------
Betsy-TKL (11:13:32 pm) :
Title: Rosenkohl in Bier Gedunstet (Brussels Sprouts In Beer)
Categories: German, Vegetables, Ethnic
Yield: 4 servings
1 lb Brussels Sprouts; Fresh
1 x Beer; Any Brand, To Cover
1/2 t Salt
2 T Butter
Trim and wash sprouts. Place in a medium-size saucepan and pour enough
beer over them to cover. Bring to a boil, reduce heat and simmer for 20
minutes or until tender. Add more beer if needed, as liquid evaporates.
Drain; add salt and butter. Serve hot.
----------------------------------------------------------------------------
Betsy-TKL (11:14:07 pm) :
Title: Pilze in Sahnesosse (Mushrooms in Cream Sauce)
Categories: German, Vegetables, Ethnic
Yield: 4 servings
2 lb Mushrooms; Fresh
1/4 lb Bacon; Diced
1/4 c Butter Or Margarine
2 ea Onions; Large, Diced
1 c White Wine
1/2 t Salt
1/4 t Pepper
1/4 t Paprika
1 x Nutmeg; Pinch of
1 x Mace; Pinch Of
1 c Cream; Heavy
1 x Lemon Juice; 1/2 Med Lemon
2 ea Parsley; Sprigs
Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large
pan until lightly browned. Remove from pan and reserve. Add the butter to
the pan drippings. Add onions; saute until lightly browned. Add mushrooms;
cook until tender, stirring often. Stir in wine, salt, pepper, paprika,
nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the
heat, add the cooked bacon, cream and lemon juice. Reheat until just warm.
Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles
or dumplings.
----------------------------------------------------------------------------
Betsy-TKL (11:14:34 pm) :
Title: Suss-Saures Kartoffelgemuse (Sweet-and-Sour Potatoes)
Categories: German, Vegetables, Ethnic
Yield: 4 servings
8 ea New Potatoes; Boiled In Skin
1 ea Onion; Medium, Diced
1/4 t Salt
1/4 t Pepper
3/4 c Sugar
4 ea Bacon; Slices, Cut Up
3/4 c Vinegar
Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve
in a covered bowl. In a small frypan, fry the bacon until crisp. Add the
vinegar to the hot bacon and bring to a boil. Pour immediately over potato
mixture, mix well. If too tart, add a little more sugar before serving.
Cut endive or leaf lettuce add to this is very good.
----------------------------------------------------------------------------
Betsy-TKL (11:15:20 pm) :
Title: Kartoffelpuree Meerrettich (Mashed Potatoes/Horseradish Crm)
Categories: German, Vegetables, Ethnic
Yield: 4 servings
5 ea Potatoes; Medium
1 x ;Boiling Water
1/2 t Salt
2 T Butter
1 x Pepper; Freshly Ground
1/2 c Sour Cream
1 T Horseradish
2 t Parsley; Minced
Peel and quarter potatoes. Cook in boiling salted water in medium-size
saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add
sour cream, horseradish, and minced parsley. Whip as for mashed potatoes.
Place in serving bowl; top with 1 T melted butter and serve.
----------------------------------------------------------------------------
Betsy-TKL (11:15:47 pm) :
Title: Kartoffelpfannkuchen (Potato Pancakes)
Categories: German, Vegetables, Ethnic
Yield: 4 servings
2 1/2 c Potatoes; (2 Large) *
3 c ;Water
1 t Lemon Juice
1 ea Potato; Boiled, Mashed
1 ea Egg; Large, Beaten
2 T Milk
1/2 t Salt
1 x Vegetable Oil; As Needed
* Potatoes are grated on medium grater. 2 1/2 Cups Approx.

Grate raw potatoes into water to which lemon juice has been added. Place
potatoes in a strainer or cheese cloth and drain off liquid. Drain well.
Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in
hot oil in a large frypan. When firm on the bottom side, loosen edges and
turn. Brown on other side. Remove, drain on paper towel, and keep warm.
Continue until all batter is used. Serve immediately.
NOTE:
If potato cakes are served with meat, sprinkle with salt. Sprinkle with
sugar if served with applesauce.
----------------------------------------------------------------------------
Betsy-TKL (11:16:12 pm) :
Title: Apfelpfannkuchen (Apple Pancakes)
Categories: German, Fruits, Pancakes, Desserts, Cakes
Yield: 4 servings
2/3 c Flour; Unbleached, Unsifted
2 t Sugar
1/4 t Salt
4 ea Eggs; Large, Beaten
1/2 c Milk
2 c Apple; Slices
3/4 c Butter Or Margarine
2 T Sugar
1/4 t Cinnamon
Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk
together. Gradually add flour mixture; beat until smooth. Saute apples in
1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together;
toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour
in the batter to a depth of about 1/4-inch. When set, place 1/4 of the
apples on top; cover with more batter. Fry pancake until lightly browned
on both sides. Keep warm. Repeat the procedure 3 times, until all batter
and apples are used. Serve immediately.
----------------------------------------------------------------------------
Betsy-TKL (11:16:37 pm) :
Title: Apfelstrudel (Apple Strudel)
Categories: German, Fruits, Desserts, Strudels, Ethnic
Yield: 6 servings
6 c Apples; Tart, Sliced
3/4 c Raisins
1 T Lemon Rind; Grated
3/4 c Sugar
2 t Cinnamon
3/4 c Almonds; Ground
8 oz Fillo Leaves; 1/2 Box,Thawed
1 3/4 c Butter;(No Margarine),Melted
1 c Bread Crumbs; Finely Crushed
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set
aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter.
Place a second leaf on top and brush with butter again. Repeat until 5
leaves have been used, using about 1/2 c of butter. Cook and stir bread
crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs
on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip
along the narrow end of the fillo, leaving a 2-inch border. Lift towel,
using it to roll leaves over apples, jelly roll fashion. Brush top of the
strudel with butter and sprinkle with 2 T crumbs. Repeat the entire
procedure for the second strudle. Bake the strudels at 400 degrees F. for
20 to 25 minutes, until browned.
Makes 2 strudels, 6 to 8 servings each.
NOTE:
Frozen fillo leaves for strudel can be found at most supermarkets in the
frozen foods sections.
----------------------------------------------------------------------------
Betsy-TKL (11:17:01 pm) :
Title: Bayerische Vanillecreme (Bavarian Vanilla Cream)
Categories: German, Special, Desserts, Ethnic
Yield: 6 servings
2 pk Gelatin; Unflavored
1/2 c ;Water, Cold
9 T Sugar
1 T Cornstarch
2 ea Eggs; Large, Beaten
1 1/2 c Milk; Scalded
1 c Ice Cream; Vanilla
1 t Vanilla
1 c Cream; Heavy, Whipped
Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin
completely. Mix together sugar and cornstarch. Add eggs; beat for 2
minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart
saucepan. Cook over medium heat until custard coats a spoon. Add gelatin
and ice cream while custard is hot. Cool until slightly thickened. Add
vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until
set. Unmold carefully and serve with a garnish of fresh fruits.
----------------------------------------------------------------------------
Betsy-TKL (11:17:23 pm) :
Title: Bayerische Erdbeercreme (Strawberry Barvarian)
Categories: German, Special, Desserts, Ethnic
Yield: 6 servings
1 qt Strawberries; Fresh
3/4 c Sugar
1 T Gelatin; Unflavored,(1 env.)
1/2 c ;Water, Cold
2 t Lemon Juice
1 c Cream; Heavy, Whipped
Slice strawberries and mix with the sugar. Let stand until sugar
dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then
heat gently until gelatin dissolves completely. Add gelatin and lemon
juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold
or serving dish. Chill until set. Carefully unmold and serve.
----------------------------------------------------------------------------
Betsy-TKL (11:17:55 pm) :
Title: Blitzkuchen mit Apfeln (Apple Cake)
Categories: German, Fruits, Cakes, Desserts, Ethnic
Yield: 6 servings
6 ea Apples; Medium, Tart
2 ea Lemons; Medium, Juiced
3 T Sugar
3 T Butter
3/4 c Sugar
2 ea Egg Yolks; Large, Divided *
1/2 ea Lemon;Juiced And Peel Grated
1 t Baking Powder
1 1/2 c Flour; Unbleached
3/4 c Milk
1 T Rum
2 ea Egg Whites; Large
1 T Butter; To Grease Cake Pan
1 t Vegetable Oil
3 T Confectioners' Sugar
* Do not put the egg yolks together as they will be used individually.

Peel apples, cut in half and core. Cut decorative lengthwise slits in
apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set
aside. Cream butter and sugar together. One at a time, beat in egg yolks.
Gradually beat in lemon juice and grated peel. Sift baking powder and
flour together. Gradually add to batter. Blend in milk and rum. In a
small bowl, beat egg whites until stiff. Fold into batter. Generously
grease a springform pan. Pour in batter and top with apple halves. Brush
apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40
minutes. Remove from pan and sprinkle with confectioners' sugar.
----------------------------------------------------------------------------
Betsy-TKL (11:18:31 pm) :
Title: Rahmapfelkuchen (Apple And Rum Custard Cake)
Categories: German, Cakes, Desserts, Ethnic
Yield: 8 servings
-----------------------------------CRUST-----------------------------------
1 1/2 c Flour; Unbleached, Unsifted
5 T Sugar
1 T Lemon Rind; Grated
2/3 c Butter Or Margarine
1 ea Egg Yolk; Large
1 T Milk
----------------------------------FILLING----------------------------------
1/2 c Soft Bread Crumbs
2 T Butter Or Margarine; Melted
4 c Apples; Tart, Sliced
1 T Lemon Juice
1/4 c Sugar
1/4 c Raisins; *
1/4 c Rum
3 ea Eggs; Large, Beaten
1/3 c Sugar
1 3/4 c Milk
* Soak raisins in 1/4 cup rum for 1/2 hour before using.

CRUST:
To make crust, mix flour, sugar, and lemon rind. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of
milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform
pan that has sides only greased. Press dough up sides of pan for 1 inch.
FILLING:
Toss together bread crumbs and melted butter. Spread evenly over pastry
crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples
over crumbs. Drain raisins, reserving rum, and sprinkle raisins over
apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs
and sugar until thick and lemon-colored. Stir in milk and reserved rum.
Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT remove
springform pan until cool.
----------------------------------------------------------------------------
Betsy-TKL (11:19:16 pm) :
Title: Haselnusstorte (Hazelnut Torte)
Categories: German, Cakes, Desserts, Tortes, Ethnic
Yield: 8 servings
5 ea Eggs; Large, Separated
3/4 c Sugar
6 T ;Water
1 3/4 c Cake Flour; Sifted
1 t Baking Powder
1 1/2 c Hazelnuts (Filberts);Ground*
1 t Vanilla Extract
2 T Confectioners' Sugar
1 c Cream; Heavy, Whipped
1 x Fresh Strawberries,If Desire
Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add
the water. Sift the flour and baking powder together. Mix with 1 cup of
nuts. Fold the flour mixture into the egg yolks. Beat the egg whites
until soft peaks form. Gently fold the beaten whites into the batter. Pour
into a greased and floured 10-inch springform pan. Bake at 375 degrees F
for 30 minutes or until cake is done. Cool cake on a wire rack. When
completely cooled, split the cake into 2 layers. Fold the vanilla,
confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream.
Spread whipped cream between the 2 cake layers and on top of the cake.
Chill until serving time. Garnish with fresh strawberries, if desired.
* Hazelnuts are available at most stores under the name of Filberts. They
should be blanched. To blanch, boil the nuts for 5 minutes and when they
are cool enough to handle, remove the skins. To grind, place about 1/4 cup
at a time in a blender, or chop as finely as you can with a sharp knife.
----------------------------------------------------------------------------
Betsy-TKL (11:19:47 pm) :
Title: Neujahrspretzel (New Year's Pretzels)
Categories: German, Appetizers, Desserts, Ethnic
Yield: 2 servings
2 c Milk
1/2 c Butter Or Margarine
2 pk Yeast; Active, Dry
2 t Salt
1/2 c Sugar
7 c Flour; Unbleached
2 ea Eggs; Large
1 c Confectioners' Sugar
1 x ;Water
1 t Vanilla Extract
1/4 c Almonds; Chopped
Heat milk and butter until very warm (120-130 degrees F.). Mix yeast,
salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2
minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes.
Add enough flour to form a soft dough. Knead until smooth and elastic,
about 5 minutes. Place dough in a greased bowl. Let rise in a warm place
until doubled in bulk, about 1 hour. Punch dough down and let rise again
until doubled. (1 hour more). Divide dough in half. Shape pretzel as
follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in
diameter. Cross the ends leaving a large loop in the center. Flip loop
back onto crossed ends to form a pretzel. Repeat with remaining dough.
Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake
at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire
racks. Mix confectioners' sugar, water and vanilla to form a thin icing.
Spread icing on pretzels and sprinkle with chopped almonds.
Makes 2 large pretzels.
----------------------------------------------------------------------------
Betsy-TKL (11:20:20 pm) :
Title: Schokoladenpretzel (Chocolate Pretzels)
Categories: German, Special, Appetizers, Desserts, Ethnic
Yield: 8 servings
1/2 c Butter Or Margarine
1/4 c Sugar
1 ea Egg; Large, Beaten
1 t Vanilla Extract
1/4 c Milk
1/4 c Cocoa
2 c Flour; Unbleached, Unsifted
-------------------------------COCOA FROSTING-------------------------------
2 T Cocoa
1 1/4 c Confectioners' Sugar
2 T Butter Or Margarine; Melted
1/2 t Vanilla Extract
Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the
egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture
until thoroughly blended. Chill dough until firm enough to handle (about
30 minutes). Using 2 T dough, roll a rope about 12 inches long between
your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2
inches in diameter by crossing the ends, leaving 1-inch tails. Flip the
loop down over the crossed ends. Press firmly into place. Place pretzels
on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak
frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually
stir in butter and vanilla. If frosting is too thick, thin with milk. When
pretzels are cool, spread with Cocoa Frosting.
Make 2 dozen.
----------------------------------------------------------------------------
Betsy-TKL (11:20:55 pm) :
Title: Springerle (Molded Christmas Cookies)
Categories: German, Cookies, Special, Christmas, Desserts
Yield: 12 servings
4 ea Eggs; Large
2 c Sugar
1 t Anise Extract
4 1/2 c Cake Flour; Sifted
* NOTE:
: These cookies are made with a special rolling pin or cookie
: cutters.

Beat eggs until very light and fluffy. Gradually add sugar; beat for 15
minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough
3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press
molds firmly to dough. Cut cookies apart and place on greased and floured
cookie sheet. Let dry overnight at room temperture, covered with paper
towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in
oven and immediately reduce temperature to 300 degrees F. Bake for 15
minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow
flavor. These cookies are very hard and may be used for dunking in coffee,
tee or cocoa. For Christmas, paint designs with egg yolk colored with food
coloring.
Makes 6 dozen.
----------------------------------------------------------------------------
SueA, CA (11:22:17 pm) : Easy Frikadeller
Bon Appetit-Beef, Veal, Lamb & Pork
6 to 8 servings
1 1/2 pounds ground beef
l/2 pound ground pork
2 eggs, beaten
2 medium onions, finely chopped
1 l/3 cups whipping cream
3/4 cup all purpose flour
1 l/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons (1/4 stick) butter, or more
Combine first 8 ingredients in large bowl and mix thoroughly. Melt butter in
large skillet over medium-high heat. Lightly oil tablespoon measure. Drop
meat mixture by heaping spoonfuls into skillet (in batches if necessary; do
not crowd) and brown on both sides, turning often and adding more butter if
necessary, about 15 to 20 minutes. Transfer to heated platter and serve
----------------------------------------------------------------------------
Betsy-TKL (11:22:47 pm) :
Title: German Kasekuchen
Categories: Cakes, Cheese, Desserts, Cheesecake
Yield: 10 servings
-----------------------------------CRUST-----------------------------------
2 c Unbleached Flour; Sifted
4 T Butter; No Margarine
1/2 c Sugar; Granulated
1 ea Egg; Large
1 t Baking Powder
---------------------------------CHEESECAKE---------------------------------
3 c Cottage Cheese; 1 1/2 lbs
1/2 c Cornstarch
1 t Baking soda
1 c Sugar; Granulated
4 ea Eggs; Large
1/2 t Lemon Rind; Grated
1/2 t Vanilla Extract; Real only
1 c Sour Cream
1 c Raisins
CRUST:
In a large mixing bowl, blend all the ingredients, cutting in the butter
and working the mixture with your hands until it is well mixed and
workable. Divide the dough into 2 equal portions. Use one half to line
the bottom of a greased 9-inch springform pan, the other half to line the
sides of the pan. Either roll out the dough or press it in with your
fingers. Chill before filling.
CHEESECAKE:
Preheat the oven to 375 degrees F. Press the cottage cheese through a
sieve. Combine the cornstarch and the baking powder and set aside. In a
large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon
rind and vanilla. Beat until very smooth. Add the dry mixture to the
cheese and blend well. Stir in the sour cream and raisins. Pour the
cheese mixture into the prepared crust and bake for one hour, or until
done. The center will remain soft. Turn off the oven and prop the door
open. Allow the cake to cool to room temperature. Serve at room
temperature as well.
----------------------------------------------------------------------------
Betsy-TKL (11:24:08 pm) :
Title: Spicy Stewed Pumpkin
Categories: Vegetables, Low-cal
Yield: 4 servings
1 c Water
1/4 c Vinegar
1 sm Cinnamon stock
1 sm Piece fresh ginger
4 Cloves
Noncal. sweetener to taste
4 c Pumpkin, cubed
Recipe from East Germany. High in Vitamin A.
In a saucepan, combine ingredients except pumpkin and boil for a few
minutes. Peel, seed and cube the pumpkin (save seeds to roast for a
snack). Drop the pumpkin cubes into the saucepan with spices. Cook gently
until fork-tender, stirring frequently. Divide into 4 equal servings.
Serve warm or cold.
1 serving, 63 calories, 1 starch/bread exchange 16 grams carbohydrate, 2 gm
protein, fat negligible, 3 gm fiber 395 mg potassium, 9 mg sodium, 0
cholesterol
Source: Diabetic Cooking from Around the World by Vilma L. Chantiles 1989
ISBN 0-06-016057-8 Shared but not tested by Elizabeth Rodier, Nov 93.
----------------------------------------------------------------------------
SueA, CA (11:25:02 pm) : GERMAN ONION PIE
Frugal Gourmet On Our Immigrant Ancestors
4 thick slices bacon, diced
2 cups peeled and chopped yellow onions
2 eggs, well beaten cup sour cream
tablespoon all-purpose flour
l/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 9-inch pie shell unbaked
Preheat the oven to 400 .
Saute the bacon just until clear. Drain most of the fat from the pan. Add
the onions and saute until they are clear. Do not brown them. Set aside to
cool.
Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the
flour over the top and beat it in. Stir in the salt and pepper.
Prick the bottom of the pie shell several times with a fork. Spread the
onions and bacon over the dough in the pie pan. Pour the sour-cream mixture
over the top.
Bake for 15 minutes. Reduce heat to 350 and bake for another 15 minutes or
until pie is nicely browned. Serve hot.
----------------------------------------------------------------------------
SueA, CA (11:26:59 pm) : Bavarian Cheese Croquettes
The Sheraton World Cookbook
Makes 24 croquettes
Croquette Dough:
4 cups light German beer
1 cup all-purpose flour
1/2 pound Swiss cheese, grated
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg yolk
2 to 3 teaspoons Dijon-style mustard
1/3 pound cooked ham, diced into 2 dozen 1/2-inch cubes
Pour beer into a 6- or 8-cup pan. Boil approximately 45 minutes until beer
is reduced to 1 1/2 cups. (This intensifies the malt flavor considerably. )
When reduced, take pan off the heat. Add all the flour at once, beating into
a thick, fairly dry dough. Add grated cheese, salt, and pepper. Quickly beat
in the egg yolk. Cool and refrigerate dough at least 12 hours.
When procgiy chilled, roll dough into 24 small balls, about 1 inch thick.
Make a depression in center of each ball and put in a touch of mustard and a
piece of ham. Close dough around the filling and again shape into a ball.
Set aside or refrigerate until ready to fry.
Beer Baffer Coating:
1 1/3 cups light German beer
2 tablespoons oil
1 egg yolk
2 cups all-purpose flour
3 egg whites
Combine beer, oil, and egg yolk. Gradually stir them into the flour, beating
until a smooth batter results. Whip the egg whites just until stiff Stir 1/4
of the whites into the beer batter to lighten it, then gently fold in
remaining 3/4 egg white. Use the batter immediately, lest the whites fade.
Final Preparations:
Sufficient oil for deep frying
Fill a pan with 3 or 4 inches of oil. Bring heat to 375 degrees on a
deep-fry thermostat. Dip filled croquettes into the beer batter. Fry 3 or 4
minutes, until golden brown and cooked through. Drain and serve.
Finished croquettes are at their best when eaten right away, but they can be
set aside after frying for a short while and then reheated in a 400-degree
oven for 3 or 4 minutes.
----------------------------------------------------------------------------
SueA, CA (11:30:00 pm) : Bratwurst in Sweet-Sour Sauce
from the Time-Life International Cookbook
S ss-saure Bratwurst
8 bratwurst, separated
1 tablespoon dried black currants
4 whole allspice, pulverized with a mortar and pestle
2 cups cold water
1 tablespoon butter
2 tablespoons flour
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon fresh lemon juice
Place the bratwurst, currants and allspice in a 2- to 3-quart saucepan and
pour in the water. Bring to a boil over high heat, reduce the heat to low
and cover the pan. Simmer for 20 minutes, then set the sausages aside on a
plate and cover with foil to keep them warm. Let the cooking liquid settle
for a minute or two, and skim as much of the fat from the surface as
possible.
In a heavy 8- to 10-inch skillet, melt the butter over moderate heat. Stir
in the flour and cook, stirring constantly, for 3 to 4 minutes, or until the
mixture colors lightly. Be careful it doesn't burn. Pour in 1 cup of the
reserved cooking liquid including the currants. Stirring constantly with a
whisk, bring the sauce to a boil. When it is thick and smooth, reduce the
heat to low, stir in the sugar and salt and simmer for 3 to 4 minutes. Slice
the sausages into l/4 inch rounds, add them to the sauce and simmer only
long enough to heat them through. Just before serving, stir in the lemon
juice and taste for seasoning. Transfer the entire contents of the skillet
to a large, deep serving platter and serve at once.
----------------------------------------------------------------------------
SueA, CA (11:33:59 pm) : Steak with Sour-Cream Sauce
Zwiebelfleisch
To serve 4 to 6
2 tablespoons vegetable oil
2 tablespoons butter
2 pounds beef tenderloin or other tender cut of beefsteak, cut into strips 2
inches long, 1 inch wide and 1/4 inch thick
1 1/4 cups finely chopped onions
1/2 teaspoon finely chopped garlic
1/2 teaspoon caraway seeds
1/8 teaspoon marjoram
Freshly ground black pepper
2 tablespoons white vinegar
1 cup beef stock, fresh or canned
In a heavy 10- or 12-inch skillet, heat the oil and butter. When the foam
subsides, add the meat and brown it on both sides about 5 minutes in all.
Remove it to a platter.
Pour off most of the fat, leaving only a thin film on the bottom of the
skillet. Add the onions and cook them, stirring occasionally, for 8 to 10
minutes, or until they are lightly colored, then add the garlic and cook for
about 3 minutes longer.
Stir in the caraway seeds, the marJoram and a generous grinding of pepper.
Add the vinegar and boil for 1 minute. Pour in the stock and bring to a
boil, stirring in any brown bits that cling to the bottom and sides of the
pan.
Return the meat to the pan and bring the beef stock to a boil again. Turn
the heat to low and simmer the meat for 15 minutes or longer until it is
tender.
THE SAUCE
1 tablespoon flour
1 cup sour cream
In the meanwhile with a wire whisk, beat the flour into the sour cream in a
small mixing bowl. With a large spoon stir the mixture into the skillet,
then turn the heat to its lowest point and simmer for 10 minutes without
letting the sauce reach the boiling point. Mask the steak with some of the
sauce and serve the rest in a sauceboat.
----------------------------------------------------------------------------
SueA, CA (11:37:16 pm) : Cucumber and Sour Cream Salad
from The New York Times International Cookbook
4 firm, unblemished cucumbers
Salt and freshly fround pepper to taste
1/4 cup finely chopped fresh dill
2 tablespoon wine vinegar
1 cup sour cream
1. Peel the cucumbers and slice them thin. Sprinkle with salt, pepper, dill,
and vinegar.
2. Stir the sour cream rapidly to thin it and add to the cucumbers. Stir
gently to blend. Let stand one hour, then serve.
----------------------------------------------------------------------------
SueA, CA (11:39:02 pm) : Apple Nut Torte
from The New York Times International Cookbook
1 egg
3/4 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped, peeled, cored apples, preferably on the tart side
1/2 cup chopped walnuts 1 teaspoon vanilla extract
Sweetened whipped cream
1. Preheat the oven to 350 degrees.
2. Beat the egg with an electric beater until light and lemon colored.
Gradually beat in the sugar.
3. Sift together the flour, baking powder, and salt and fold into the egg
mixture. Stir in the apples, walnuts, and vanilla.
4. Butter the inside of an eight-inch-square pan and pour in the batter.
Bake thirty-five to forty minutes. Serve warm, with sweetened whipped cream.
----------------------------------------------------------------------------
SueA, CA (11:42:06 pm) : Filled Marzipan Cookies
(good for Christmas)
from The New York Times International Cookbook
1/2 cup butter
4 cup granulated sugar
1 egg yolk
1/2 cup plus 3 tablespoons almond paste
1 1/2 cups sifted cake flour
1 egg white, approximately
Raspberry jam
1. Cream the butter; add the sugar, egg yolk, and the three tablespoons
almond paste. Add the flour, blend well, and chill.
2. Preheat the oven to 350 degrees. Grease cookie sheets.
3. Work the half cup of almond paste with the fingers until smooth. Add the
egg white gradually, using enough to soften the paste so it can be forced
through a pastry tube. Set aside.
4. Roll the chilled cookie dou-!l on a lightly Roured cloth to a thickness
of one-quarter inch. Cut ino diamond or other shapes. Arrange the cookies
one inch apart on the cookie sheets.
5. Force the almond paste and egg white mixture through a small tube to form
a one-inch circle in the center of each cookie. Fill the circle with jam.
Bake for fifteen minutes.
16 to 18 large damonds
----------------------------------------------------------------------------
SueA, CA (11:43:53 pm) : Pfeffernusse
from The New York Times International Cookbook
8 to 9 dozen
1/2 cup light corn syrup
1/4 cup shortening
2 tablespoons butter, at room temperature
1/2 cup unsulfured molasses
1/3 cup light brown sugar, firmly packed
2 large eggs, separated
Juice of 1 1emon
Grated rind of 1 1emon
3 cups unsifted unbleached flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon cream of tartar
3 tablespoons granulated sugar
1 pound confectioners' sugar
1. Preheat the oven to 350 degrees.
2. Heat the corn syrup to lukewarm. Stir in the shortening and butter, then
add the molasses and brown sugar. Beat in the egg yolks, lemon juice, and
lemon rind.
3 Blend the flour, salt, baking soda, ginger, cinnamon, and cloves. Stir the
dry ingredients into the corn syrup mixture. The dough will be sticky. Use a
one-inch melon ball cutter or a spoon to drop the dough in balls onto
ungreased Teflon cookie sheets. Bake eleven minutes, then let cool.
4. Meanwhile, prepare a meringue with the egg whites. Beat the egg whites
lightly and add the cream of tartar. Beat thoroughly until soft peaks form,
then add the granulated sugar. Continue beating until stiff peaks form.
5. Dip each of the spice drops into the meringue, then into the
confectioners' sugar to coat thoroughly. Or use egg white substitute
----------------------------------------------------------------------------
SueA, CA (11:48:51 pm) : White Spritz Cookies
from The New York Times International Cookbook
About 5 dozen
1 cup butter
2/3 cup granulated sugar
1 teaspoon vanilla extract
3 egg whites
2 to 2 1/3 cups sifted all-purpose flour
1/4 teaspoon salt
1. Preheat the oven to 375 degrees.
2. Cream the butter and sugar together. Add the vanilla extract and the egg
whites, beating vigorously and thoroughly. Gently stir in the flour and
salt. Using a pastry tube or cookie press, push out small shapes, such as
stars or rings. Bake eight to ten minutes, or until the edges of the cookies
are golden brown.
----------------------------------------------------------------------------
SueA, CA (11:50:24 pm) : KARTOFFELSALAT
(Potato Salad)
from Woman1s Day Encyclopedia of Cookery Vol. 5
2 pounds potatoes
1/4 cup bacon fat, melted
2 tablespoons vinegar
1 cup beef bouillon
1 small onion, chopped
Salt and pepperer
Cook potatoes in boiling salted water until tender. Peel and slice. When
slightly cooled, sprinkle with bacon fat and vinegar. Add beef bouillon,
onion, and seasonings to taste. Mix gently and let stand for several hours
at room temperature. This salad must not be chilled. Makes 6 servings.
----------------------------------------------------------------------------
SueA, CA (11:55:08 pm) : BAYERISCHES KRAUT
from Womans Day Encyclopedia of Cookery Vol. 5
(Bavarian Cabbage)
1 medium head red cabbage
1 tart apple
2 tablespoons butter or margarine
1 bay leaf
2 juniper berries
Salt and pepper
1/4 cup dry white wine
2 tablespoons vinegar
1 teaspoon sugar
Wash and shred cabbage. Peel, core, and slice apple. Melt butter and add
cabbage and apple, mixing well. Add bay leaf, juniper berries, and salt and
pepper to taste. Cover and cook over low heat for about 10 minutes. Add
wine, vinegar, and sugar and mix well. Cook for 30 minutes to 1 hour longer.
Makes 4 to 6 servings.
----------------------------------------------------------------------------
SueA, CA (00:00:17 am) : LEIPZIGER ALLERLEI
(Vegetable Medley)
from Woman s Day Encyclopedia of Cookery Vol. 5
1 1/2 cups raw fresh peas
1 cup raw sliced carrots
1 cup 1-inch pieces of raw asparagus
1 kohlrabi, peeled and sliced
1 small cauliflower, broken into flowerets
3 tablespoons butter or margarine
1 cup water
Salt and sugar to taste
1 1/2 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon chopped parsley
Wash vegetables and drain thoroughly. Melt butter and saute vegetables for 5
minutes. Add water, cover, and simmer until vegetables are tender. Season to
taste with salt and sugar. Mix cornstarch with cold water and add gradually
to hot vegetables. Stir over low heat until vegetables and juice are
slightly thickened. Serve sprinkled with chopped parsley. Makes 4 to 6
servings.
Note: Vegetables may be steamed separately and then combined, with the
vegetable juices thickened and used for a sauce.
----------------------------------------------------------------------------
SueA, CA (00:00:59 am) : HUHN IM BURGUNDER
(Chicken Cooked in Burgundy Wine)
from Woman1s Day Encyclopedia of Cookery Vol. 5
5 tablespoons butter or margarine
3 s!ices of bacon, cut into matchstick size
1 medium onion, thinly sliced
1 broiling or frying chicken (21/2 to 3 pounds), cut into pieces
1 tablespoon all-purpose flour
2 tablespoons brandy
2 cups Burgundy or other dry red wine
1 bay leaf
2 tablespoons chopped parsley
1/4 teaspoon crumbled dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup chopped fresh mushrooms, sauteed in butter
Melt 1/4 cup butter over medium heat, stirring occasionally. Cook bacon and
onion in it until soft and transparent. Remove bacon and onion with slotted
spoon and reserve. Brown chicken on all sides in remaining fat. Sprinkle
with flour. Add brandy, Burgundy, bay leaf, parsley, thyme, salt, pepper,
and nutmeg. Cook, covered, in preheated moderate oven (350 F.) for 30
minutes, or until tender. Stir in reserved bacon and onion and the
mushrooms. Return to oven and cook, covered, for another 5 to 10 minutes.
Remove; stir remaining butter into the sauce. Serve with noodles or mashed
potatoes. Makes 4 servings.
----------------------------------------------------------------------------
SueA, CA (00:03:04 am) : Kartoffelkloisse
(Potato Dumplings)
from Woman1s Day Encyclopedia of Cookery Vol. 5
8 medium potatoes
1/2 cup all-purpose flour
2 eggs, slightly beaten
11/2 teaspoons salt
1 tablespoon minced onion
2 tablespoons butter
1 slice bread, cut into small cubes
Steam unpeeled potatoes until tender. Peel and force through a ricer onto
platter. Let stand overnight, uncovered. Add flour, eggs, and salt; mix
well. Brown onion in butter. Add bread cubes, and brown. Flatten a spoonful
of potato mixture in your hand and put a few cubes of bread on dumpling.
Roll into ball. Repeat until the mixture is used. Drop into large kettle of
boiling salted water. Boil, uncovered, for 20 minutes, or until done. Drain
and serve at once. Makes 8 to 10 dumplings.
----------------------------------------------------------------------------
SueA, CA (00:07:54 am) : Butterkuchen
The Art of German Cooking
2 envelopes active dry yeast
1/2 cup warm water
3/4 CUp millr
1/2 cup sugar
1 teaspoon salt
1/2 cup butter
4 cups sifted all-purpose flour
Grated rind of 1 1emon
3 eggs
BUTTER TOPPING
1/2 cup (1 stick) butter
1 cup sugar
1/2 teaspoon cinnamon
1/3cup slivered blanched almonds
Sprinkle the yeast over warm water. Heat milk, sugar, salt and the l/2 cup
butter together until sugar is dissolved and butter melted. Cool to
lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in
large mixing bowl; form a well in the center. Add yeast-milk mixture and the
eggs. Stir until blended and smooth. Pour into a buttered 9 X 1 3-inch
baking pan, spreading dough evenly. Let rise in warm place about 45 minutes.
Chop the butter into the mixed sugar and cinnamon to form fine particles.
Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated
to 375 F. for 30 minutes or until top is golden and syrupy. Makes about 12
servings.
Streuselkuchen. This is much the same as Butterkuchen except that the lemon
rind is omitted from the batter and a crumb topping of 11/2 cups flour, 3/4
cup sugar, 1/4 cup ground almonds and 8 tablespoons (1 stick) butter are
sprinkled over batter. If desired, 1/4 teaspoon cinnamon may also be added
to the topping mixture.
Apfelbutterkuchen (a Bremen specialty). Prepare as for Butterkuchen, place
sliced peeled apples over top of dough before placing in oven. Cover apples
with same Butter Topping. Almonds are an optional addition (and very good!).
----------------------------------------------------------------------------
END OF FILE - Part 3 (of 3)
The Kitchen Link
http://ww.kitchenlink.com