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Mamabing:
Your recipes look delicious. I am going to try some whenever I get out of tis funk which porbably won't be until the Spring. Great ideas. Thanks a lot.

Enchilada Casserole in Crockpot

1 (14 1/2-oz.) can tomatoes
1 small chopped onion
1 clove garlic, minced
1/2 tsp. ground red pepper
1/2 tsp. salt
1 (6-oz.) can tomato paste
1 lb. ground beef, browned
1 pkg. dry taco seasoning mix
2 cups shredded cheddar cheese
9 corn tortillas

Sauce:
Blend tomatoes with onion and garlic in blender. Pour into medium saucepan. Add pepper, salt and tomato paste. Heat until boiling, then simmer 5 to 10 minutes.

Brown ground beef with taco seasoning mix. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce and 1/3 cheddar cheese, then 3 more tortillas. Repeat each layer 2 more times, ending with cheese.

Cover and cook on LOW 6-8 hours.

Serves 4

German Spaetzel Dumplings

1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.

Press dough through spaetzel maker, or a large holed sieve or metal grater.

Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.

Saute cooked spaetzel in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

NOTE: Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzel in the bacon drippings-only omit the butter, if preparing recipe with bacon

German Sausage Chowder

1 pound (8 links) fully cooked bratwurst or knackwurst, cut into 1/2 inch pieces
2 medium (2 c.) potatoes, peeled and chopped
1 medium (1/2 c.) onion, chopped
1 small (4 c.) cabbage, shredded
3 cups milk
3 Tablespoons of all purpose flour
1 cup (4 oz.) Swiss cheese, shredded
Snipped parsley

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat.

Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage.

Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk.

Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly.
Stir in cheese until melted. Garnish with parsley.

Makes 6 servings.

Beef Roulades

3 lb round steaks, 1/4 inch thick
salt and pepper, to taste
2 tsp mustard, hot or mild
1 onion, chopped
6 slc bacon, havled cross wise
2 lrg dill pickles, cut in strips
1/4 cup salad oil
1 can beef broth, undiluted
flour

Wipe beef with a damp paper towel. Cut steak crosswise into 6 equal pieces. Flatten steak to about 1/8 inch thickness.

Sprinkle lightly with salt and pepper. Spread each steak with 1/4 teaspoon mustard. Sprinkle onions on top.

Place bacon and a pickle strip on narrow end of each piece. Roll up and tie, sprinkle with flour.

Slowly heat in heavy Dutch oven or skillet with tight fitted lid, in hot oil, brown roulades on all sides, about 15 to 20 minutes.

Add broth, bring to boil. Reduce heat and simmer, covered, about 1 1/2 hours until tender. Put Roulades to heated platter. Remove string.
Make gravy from remaining broth, pour over meat.

YIELD: 6 Servings

Wiener Schnitzel

1/2 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
you can also use pork loin
2 tablespoons all-purpose flour
1/2 cup unseasoned dry bread crumbs
1 egg, well beaten
1 tablespoon butter
1 tablespoon olive oil
Fresh lemon juice

Pound veal cutlets to 1/8-inch thickness. Combine flour and 1/4 teaspoon each salt and pepper in shallow dish. Place bread crumbs and egg in separate dishes. Lightly coat cutlets with flour mixture. Dip into egg, draining slightly, then into bread crumbs, to coat both sides.

Heat 1/2 of butter and oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes or until cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.
Just before serving, sprinkle with lemon juice; season with salt and pepper

Apple And Rum Custard Cake

CRUST
1 1/2 c Flour; Unbleached, Unsifted
5 tb Sugar
1 tb Lemon Rind; Grated
2/3 c Butter Or Margarine
1 Egg Yolk; Large
1 tb Milk

FILLING
1/2 c Soft Bread Crumbs
2 tb Butter Or Margarine; Melted
4 c Apples; Tart, Sliced
1 tb Lemon Juice
1/4 c Sugar
1/4 c Raisins; *
1/4 c Rum
3 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. serves 8

Wow Mama, you have outdone yourself here Where's Eppy, she needs to put her "no peak" chicken recipe on this thread!!

Crock Pot Roast Beef
3-4 lb. beef roast
2 envelopes onion soup mix
worchestshire sauce
2 onions quartered
1 lb. bag carrots, sliced

Cut fat off beef, add to crock pot and sprinkle with worchestshire sauce. Add onion and carrots. Mix envelopes of soup mix with 2 cups hot water and pour over beef and vegies. Cover and cook on low for 8 hours. YUMMY - my kids love it too! I serve with mashed potatoes.

Bavarian Pot Roast

3 lbs beef pot roast -- (3 to 4)
1 tsp. oil
1 tsp. salt
1/2 tsp ground ginger
1/8 tsp pepper
3 whole cloves
4 apples -- cored and quartered
1 sliced onion
1/2 cup apple juice -- or water
3 tbsp flour -- (3 to 4)
3 tbsp water -- (3 to 4)

Wipe roast and trim fat. Rub top of roast with oil. Dust with salt, ginger and pepper. Insert cloves in roast. Put apples and onions in crockpot and top with roast. Pour in juice.

Cook on LOW 10-12 hrs or on HIGH 5-6 hrs. Remove roast and apples - mix flour and water to a paste and stir into crockpot. Cover and cook until thickened.

Makes 6-8 servings

Jaeger Schnitzel

20 ounces beef or veal or venison leg, try tip or shoulder, cut into 1/2-inch
Salt and pepper
Flour, for dredging
3 ounces olive oil
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
Bouquet garni (thyme, bay leaf, parsley tied in cheese-cloth)
2 cups red wine
1 cup veal stock
1 ounce butter
2 ounces thick cut bacon, diced
6 ounces pearl onions, boiled
2 cups wild mushrooms
2 tablespoons minced parsley leaves

Noodles or mashed potatoes, as an accompaniment

Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.

In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.

Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.

In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.

To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes.

Beef Goulash With Potato Dumplings

BEEF GOULASH
1 Clove garlic -- minced
1/2 tsp Salt
4 Oz Butter
1 1/2 Lb Onions -- chopped
1 1/2 Tb Hungarian paprika
1 1/2 Lb Lean beef -- cut into
-2 inch pieces
1 Cup Water -- as needed
Salt to taste

DUMPLINGS
2 Lb Potatoes -- grated
3 Tbsp Flour
1 Tbsp Cornstarch
1 Pinch Nutmeg
1 Pinch Salt
2 Egg yolks -- lightly beaten
Flour to coat dumplings
2 Cups Stale bread crumbs
1/4 Cup Butter

FOR THE GOULASH:

In a small bowl, mash the garlic and salt into a puree. Melt the butter in a large skillet over medium-high heat. Saute the onions to a golden brown.


Add garlic/salt mixture and paprika and mix well.

Add the meat.

Reduce heat to medium, cover and cook for 1 1/2 hours, stirring frequently to prevent meat from sticking.

Once or twice, add water in 1/2 cup water as needed to keep goulash moist.

Season to taste.

FOR THE POTATO DUMPLINGS:

In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow boil,

Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch, nutmeg and salt. Add the egg yolks and mix thoroughly.

Place about a quarter of a cup of flour in a dish. Form dumplings the size of a golf ball and roll in the flour to coat. Drop the dumplings into slow-boiling water cook uncovered for 10 minutes

Remove the dumplings with a slotted spoon and drain.

Meanwhile, melt the butter in a medium skillet, add bread crumbs and stir while heating until browned roll the drained dumplings in bread . Serve alongside goulash.

NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold together in the water.

Ladies i just want to tell you i appreciate you posting some of your recipes, and i'm happy to share my recipes with all of you, i hope you enjoy them.

Baked Spinach Casserole

1 lb Spinach -- Fresh
1/4 lb Butter
1 Onion -- Large, Diced
2 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.