The great crunch of the marinated cucumbers was cool and refreshing also.

makes 4 sandwiches

Ingredients:

2 small chicken breasts, cooked and shredded
1 / 3 cup celery diced fine
1/3 cup red onion diced fine
1/ 3 cup fine diced or crushed pineapple
1.2 cup poppy seed dressing (recipe follows)
Marinated cucumbers
Lettuce leaves

Mix all ingredients except the cucumbers,
Spread a good half cup on bread that has been spread with
mayo and mustard.
Cover the filling with marinated cucumber slices and lettuce leaves.

Serve with fresh vegetable sticks or a pickle

Poppy Seed Dressing
1 / 2 cup mayonnaise
1 tablespoons pineapple juice
2 teaspoons German mustard
1 teaspoon poppy seeds

mix all ingredients

US to Metric Measurements

You can also make nice lettuce wraps with this salad if your watching carbs.

Sauerkraut Soup

Rick Lift asked last week for some sauerkraut soup recipes. I got a some nice ones from Sue and Barb, from super simple to more involved.

Sue's Grandmother's Sauerkraut Soup

This is a recipe that both my Mother and Grandmother used, very simple and didn't take much time. The wording is theirs. I have several like this, makes it difficult to understand what they really meant.

4 c cubed potatos cooked – let water on and brown an onion and add to potato's. Then spoon on cold cooked kraut, salt to taste. Serve

(I think this one she means leave the water you cooked the potato's in, add the onion and the cold kraut, heat and serve. I say heat because the soup was always warm when eaten)

Donated by Sue Guthrie

Sauerkraut Soup 2

This is a more deluxe recipe that I like that was put together from 3 recipes that Barb Rokitka sent me. I like the creamy texture that barley and potatoes add. Also the flavor contrast using fresh cabbage as well as sauerkraut.

Ingredients:

1 large jar or can sauerkraut ( about 3 cups)
1 large head cabbage, chopped
1 large onion, chopped
1 bell pepper chopped
2 apples diced
2 large potatoes, peeled and diced
1 / 2 cup barley
1 ham hock or 2 cups diced ham
1 Teaspoon peppercorns
2 bay leaves
1 10-ounce can tomato juice
Salt and Pepper, to taste

Directions:

1. Drain sauerkraut and save juices. Rinse sauerkraut in cold water, drain and squeeze it, saving the water squeezed from the sauerkraut.

2. Combine sauerkraut and chopped cabbage in a large kettle or Dutch oven. Cover completely with water. Then add an additional quart water. Add the chopped onions, bell pepper, apples potatoes, barley bay leaf and peppercorns and ham hock. Cook at least one hour. Pull the meat off the ham hock dice and add to the soup.

3. Thicken soup with Einbrenne (Roux)
Ingredients:
3 Tblsp any kind of fat
( bacon, lard, beef fat, chicken fat or you can use oil )
1 teaspoon, Cumin ground or whole caraway seeds)
6 Tblsp Flour
some Paprika (2 teas.)

Heat the fat in a small sauce pan, blend in flour, paprika, caraway or cumin and cook until brown.

For more instructions on how to make this Einbrenne (roux) go here

When brown, remove a couple of ladles of soup from pot and add to einbrenne. Cook, stirring constantly, until sauce comes to a boil and then transfer to the soup.

4. Add tomato juice to the soup and stir well, cook an additional 15 minutes. Remove bay leaves.

5. If you want the soup to have a sourer flavor, add a ladle or two of the juice from the sauerkraut and the squeezed water. If you prefer a sweet-sour flavor, add about 2 tablespoons sugar.

Top with sour cream if desired and serve with hearty rye bread and butter.

German Burgundy Chicken

Ingredients:

1/2 lb. bacon chopped in thin strips.
1 onion, sliced in strips
4 c. sliced mushrooms about 1 lb.
1 chicken, cut into 8 pieces
1 / 2 cup flour on plate for breading chicken
3 tablespoons olive oil
1 cup burgundy wine
1 small can or 1 cup chicken stock
3 bay leaves
1 teaspoon dried leaf thyme, or 1 tablespoon fresh thyme leaves
1 tsp. salt
1/2 tsp. pepper

2 tablespoon chopped parsley for garnish

Directions:

1. Lightly sauté bacon in a large skillet and render out some fat, then add the onion and mushrooms and cook to sweat, then remove and set aside.

2. Mix chicken with salt and pepper and dredge the chicken in the flour.

3. Brown chicken in skillet then remove on plate with bacon, onions and mushrooms. Sprinkle with remaining flour and thyme,
cook for 2 minutes to bring out flavor and cook flour.

4. Whisk in wine and chicken stock and bring to a simmer,

5. Add the chicken and bay leave to the sauce and cook for 1 hour on a low simmer. Add the bacon , mushrooms and onion and cook for another 10 minutes,

6. Remove Chicken onto the serving platter.
Bring together the sauce with 1 cup water and 3 tablespoons flour mixed in a bowl and pour a little at a time into the simmering sauce,
just enough to lightly thicken it and bring it together.

Pour sauce over the chicken and garnish with chopped parsley.
Serve with boiled potatoes or buttered noodles.

Donated by Sylvia Norris

Our Family
Cookbook

Recipes
from a
German Grandma

Browse Through Our Book Here

Comes with 28 Bonus Step by Step Recipes with color pictures.

See the Whole List Here of Recipes Here

16.97

Sauerbraten

Bratwurst

Pan fried Chicken Schnitzel

Apfel Strudel

Old Fashioned Home Made Noodles

German Potato Salad

Springerle

Spätzle

Gefulte Nudeln

See the Whole List!

2 cups sifted rye flour
2 cups sifted wheat flour
6 tsp baking powder
1 1/2 tsp salt
3/4 cup sugar
1 egg, slightly beaten
1 3/4 cups milk
1 cup cooked prunes, chopped

Sift dry ingredients together. Combine egg and milk, and add to flour mixture, stirring only until well mixed, stir in prunes. Turn into greased loaf pan and bake in 350 degree oven for 1 hour. MAKES 2 LOAVES 6X3" OR 1 SANDWICH LOAF 11x3x3"

Donated by Barb Rokitka

Ingredients:

2 lbs fresh carrots
Juice from 1 large or 2 medium oranges, about 1 cup
2 Tablespoons Olive oil
3 oz Vinegar, preferably a red wine vinegar or herb vinegar
1bunch of fresh dill (May use 1 Tablespoon dill weed)
3 tablespoons honey
1 /2 cup raisins, currants or dried cherries (optional)
Salt and pepper to taste

Directions:
1. Peel, then shred the carrots with a grater.

2. Chop the fresh dill into tiny pieces.

3. Mix all ingredients together and let marinate for 1/2 hour at room temperature to let the flavors blend.

Donated by Sylvia Norris