Soaps.com - MESSAGE BOARDS

Sauerbraten Sweet Sour Beef

3 1/2 Lb Bottom Round
2 C Wine Vinegar (heated)
2 C Water
1 1/2 tsp Salt
2 Tbsp Parsley
1 tsp Pepper
2 Tbsp Sugar
1 Onion, sliced
1 Bay Leaf
3 Tbsp Butter
2 Tbsp Flour
2 Tb Cold water
1 C Beef Stock
6 Gingersnaps

Heat 2 cups water, and vinegar together until hot. Place meat in crock covered with vinegar and water. [Do NOT use a metal pot!]

Add salt, parsley, pepper, sugar, and onion.

Cover and refrigerate for 3 days, turning daily.

Drain marinade and reserve.

Lightly flour meat. Brown well in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer until tender. Remove meat to a hot serving dish and keep warm. Skim fat off liquid. Mix flour and water and stir into pan. Add stock,

Munich Potato Dumplings

When making dumplings, always cook a sample first. If the dumpling is too soft, add dry rolls soaked in water; if it falls apart then mix some flour of breadcrumbs into the dough.

2lbs raw potatoes
3/4 lb boiled potatoes
1 egg
1/2 c milk, boiling
salt
1 bread roll
1 1/2 tbs butter

Grate the raw potatoes into some vinegar-waver. Wrap in a linen cloth and press out as much liquid as possible.
Immediately pour over the boiling milk. Grate the cooked potatoes and combine these with the raw ones. Add salt and stir in egg. Make a sample dumpling. If it turns out, form more dumplings with wet hands. If not, see above note.
Into the middle of each ball, press some croutons, then drop the dumplings into boiling salted water and simmer until done for 20-30 minutes with the lid half open. Serve with beef and sauerkraut

Potato Pancakes with Homemade Applesauce

Homemade Applesauce - Apfelmus

6 large Apples (peeled and sliced)
1 cup Water
1/2 cup Sugar
1 tsp. Lemon Juice (optional)
Cinnamon (optional)

Put all the ingredients in a sauce pan and cook until tender, about 20 minutes. Mash the mixture using a potato masher or an electric mixer until it is smooth. Put the applesauce in an airtight container and place in the refrigerator to cool.

Potato Pancake - Reibekuchen

2 1/4 lb Potatoes
2 Eggs
Salt to taste
1 md Onion - grated
Lard or shortening

Pare raw potatoes, grate and squeeze out liquid through cheesecloth; add eggs, salt, grated onion and mix thoroughly. Melt lard in skillet and fry small, thin pancakes crisply on both sides. Serve immediately with applesauce

German Potato Salad

4 slices bacon, cut in 1" pieces
1 med onion
2 Tbsp flour
1/4 cup sugar
1/4 cup vinegar
4 - 6 potatoes, boiled & sliced
Salt & pepper to taste
1 cup water

Fry bacon until crisp. Remove & cook onion. Stir flour, sugar, vinegar, water, salt & pepper into onion and stir to make a smooth sauce. Add potatoes & bacon and keep warm to serve.

Broetchen (German Rolls)

1 lb. 2oz. wheat flour
1 1/2 oz. fresh yeast or 2 p. dry yeast
1 Tbls. salt
1/2 Tbls. sugar
1 1/4 cup lukewarm water

Combine flour, salt, and sugar in large bowl. Indent middle of flour mixture and fill with crumbled yeast. Now knead dough until soft and supple, cover with a clean towel and let rise for 40 minutes. Now thoroughly knead dough for another 5 to 10 minutes, shape into a roll and cut into 15 even slices. Both both hands shape these slices into rolls, brush top with water. Bake in preheated oven at 400 F for 15 minutes.

If you prefer fresh Broetchen for breakfast, prepare dough the night before but use COLD water and immediately shape into roll without letting the dough rise. Refrigerate overnight. Brush with water right before baking time. You could substitute the wheat flour with white flour and/or sprinkle i.e. salt, caraway seeds, sesame seeds etc. onto Broetchen (immediately after brushing with water).

And here is a little hint:

To ensure that the Broetchen will be moist inside, fill a fireproof bowl with water and place unto bottom of your oven !

Goulash Soup

2 lbs. beef (cut in small cubes)
3 tbsp. oil or butter
4 medium onions (chopped)
1 clove garlic (minced)
2 tbsp. paprika
salt & pepper tp taste
1 tsp. caraway seeds
3 tbsp. tomato paste
1 bay leaf
3 c. water
2 c. beef broth
1/2 c. red wine
4 medium potatoes (cubed)

Brown the meat in oil or butter. Add the onions and garlic and fry until the onions are translucent.

Add the paprika, bay leaf, caraway seeds, water, and broth. Bring to a boil, cover, and simmer for about 45 minutes. Add the potatoes and simmer for an additional 45 minutes. Stir in the tomato paste and red wine. Salt and pepper to taste. Remove the bay leaf before serving.

Bauernfruhstuck Farmers Breakfast

4 medium potatoes
4 bacon strips, cubed
3 large Eggs
3 Tbsp. milk
1/2 tsp. salt
1 cup cooked ham, cubed
2 medium tomatoes, peeled
1 Tbsp. chives, chopped

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes.

In a large fry pan cook bacon until transparent. Add the potato slices; cook until lightly browned.

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 fry pan.

Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Yield: 4 servings

Lebkuchen (German honey cakes)

1 c Honey
3/4 c Light brown sugar
1 Lemon; juice of
2 Eggs; beaten
2 1/2 c Flour; sifted
1 ts Baking soda
1/2 ts Nutmeg
1/2 ts Cloves
1 ts Cinnamon
1/4 c Almonds; shredded
1/4 c Citron; chopped

Combine honey, sugar, lemon juice and rind from the lemon.

Beat in egg.

Sift dry ingredients and add to egg mixture.

Add citron and nuts and let stand one day (covered).

Roll out dough 1/2 inch thick and cut into fancy shapes.

Bake on buttered cookie sheet in 400 degree oven until browned.

Zurich Geschnetzeltes

21 oz veal, sliced by hand
2 Tbsp butter, salt, pepper
1 onion
3/4 cup white wine
3/4 cup cream
A few drops of lemon juice
1 Tbsp chopped parsley

Saute the thinly sliced veal on all sides in very hot butter. Remove from the pan, sprinkle with salt and pepper and keep warm. Slightly reduce the heat, then finely chop the onion and add it to the fat from the meat. Saute briefly, then pour in the wine.

Simmer until the liquid is reduced by 1/2. Add the cream and bring to a boil. Then add the meat juices and season with salt, pepper and a few drops of lemon juice. Reheat the meat in the sauce, but do not let it boil.

Serve with topped parsley. It is traditionally accompanied by Rosti, a Swiss potato dish, but is delicious with pasta as well.

Filled Streusel Cake

Filling:
1 (3 1/2 oz) package instant vanilla pudding
2 cup milk
2 large egg yolks
3/4 cup sour cream

1 can blueberry pie filling

Cake:
1 3/4 cup (3 1/2 cubes) margarine, softened
1 2/3 cup sugar
1 tsp. vanilla
1 lemon peel, grated
2 large eggs
4 cups flour
pinch salt
1 Tbsp. baking powder
1/2 cup hazelnuts, finely ground (optional)

Streusel:
2 3/4 cup flour
1 2/3 cup sugar
2 tsp. vanilla
1 1/8 cup (2 cubes plus 2 Tbsp.) margarine, chilled

Preheat oven to 400 F.

Make the filling: Prepare pudding according to package directions. Add egg yolks and sour cream and blend well. Place in refrigerator until ready to use.

For the cake, cream margarine, sugar, and vanilla. Stir in lemon peel and eggs. Sift flour salt, and baking powder into a separate bowl. Add hazelnuts, if using, and stir well. Add flour/nut mixture by spoonfuls to sugar mixture.

Grease a 10x15x2-inch pan well.* Press dough (should be fairly stiff) evenly into pan. Spread pudding mixture evenly on top of dough, then blueberries on top of that. For the Streusel, put remaining flour, sugar, and vanilla in a bowl. Chop well-chilled margarine into small chunks and sprinkle into the bowl. With both hands, rub mixture until crumbly chunks (Streusel) form. Sprinkle over blueberries. Bake on middle oven rack for 45-50 minutes, until Streusel are golden brown.

*If your pan does not have a 2-inch rim, the cake will overflow a bit in the oven. If you only have a jelly-roll pan will an 1-inch rim, you can prevent overflow by lining the pan with aluminum foil, shiny side up, leaving 4-inch extra all the way around. Fold the edge under, and presto! A 2-inch rim!

German Dresden Stollen

Makes 2 loaves:

3/4 cup raisins, rinsed
1/3 cup chopped lemon
2 tablespoons slivered, fresh orange peel
1/4 cup rum
1 package dry yeast
1/4 cup warm water
1 cup warm milk
2/3 cup butter
1/4 cup honey
1 teaspoon salt (optional) 2 tablespoons slivered, fresh lemon peel
1/2 teaspoon pure almond extract
2 eggs
4 to 4-1/2 cups unbleached white flour
3/4 cup chopped almonds
melted butter

Place raisins, lemon, and orange peel in a bowl. Add the rum and let soak for 1 hour. Drain and reserve the rum.

Sprinkle the yeast into warm water and let stand until dissolved. In a saucepan, heat the milk and the butter until the butter melts. Pour into a large mixing bowl, add the honey, salt, lemon peel, drained rum (reserve fruits), and almond extract. Cool to lukewarm. Beat in eggs and dissolved yeast mixture. Add enough flour to make a soft dough. Dredge fruits in flour and add to dough. Add almonds. Mix well.

Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). Place in a greased bowl, turn once to coat the top, cover, and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour).

Turn out onto a lightly floured surface, divide dough into 2 parts. Roll each piece into an oval about 3/4 inch thick. Brush with melted butter, cover lightly with wax paper, and place in a warm spot until doubled in bulk.

Bake at 350 °F. for about 40 minutes.

Westphalian Cabbage - Kohl Westfalisch

2 lb Cabbage; (1 Head) Approx Wt.
3 tb Vegetable Oil
1 ts Salt
1 ts Caraway Seeds
1 c Beef Broth
3 Apples; Small, Tart
1 tb Cornstarch
2 tb ;Water, Cold
3 tb Red Wine Vinegar
1/4 ts Sugar

Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes.

Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes.

Blend cornstarch with cold water, add to cabbage, and stir until thickened and bubbly.

Season with vinegar and sugar just before serving.

Salzburger Nockel - German Oven Pancake

6 eggs -- slightly beaten
1 cup flour
1 cup milk
3 Tablespoons butter -- melted
confectioner's sugar
1 lemon -- cut in wedges

Preheat oven to 450 degrees. Grease well a 12-inch iron skillet. Heat slightly in oven.

Mix together eggs & flour in medium-sized bowl. Add milk, butter & salt; mix well. Pour into prepared pan.

Bake for 15-20 minutes or until well puffed. Cut into wedges to serve. Sprinkle with confectioner's sugar, then squeeze lemon juice over top.

NOTES : If you don't have an iron frying pan, you may substitute a 13x9-inch pan, but the results won't be quite the same.

Serving Size: 6

Apple Pancakes

4-5 C. Apples diced and peeled.
1/2c. Brown Sugar (more or less depending on sweetness)
2Tbsp. Butter
2-3 tsp. Cinnamon
Dash of nutmeg

Simmer all ingredients together for around 10 minutes till slightly soft. If you like more cinnamon you can add more.

Add to pancake mix of your choice.

They are sooo good. We even like them cold for a snack.

mamabing15~ your thread makes me want to eat.