Some Donated Recipes
from our Readers

Answers to recipe Requests

July 9th 2008

Thanks to Sylvia, Trudy, Sharon, Melissa und Christa

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Krautwickle

1 Med head cabbage
1 pound hamburger
1 1/2 cups riceKrautwickle
1 can tomato soup
1 pint canned tomatoes
1 med can tomatoes sauce
Salt and Pepper to taste
Diced onion
1 cup whole kernel corn

Scald the cabbage in boiling water and remove leaves. Boil rice only to half done stage. mix hamburger, tomatoes, tomato sauce, corn and onion, rice, seasoning and blend well. Place 1 tablespoon filling in each cabbage leaf, roll up and place in a greased roaster. Mix 1 can water to 1 can tomatoe soup. Pour over the cabbage rolls. Place in a 325 or 350 oven and bake covered, about 40 min.

****** you may also use instant rice and carrots in place of the corn. I have also added tomatoes juice for more flavor.

Donated by Sylvia

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Recipes from a German Grandma , with my special Goodies package with Vintage German Postcards, These postcards are replicas of actual vintage postcards from the early 1900's also some great things to cook German desserts vanilla beans and vanilla sugar, Bonus CD with recipes with step by step pictures. Special Goodies Package

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Here`s my recipe for the German tater salad;

Cook your diced potatoes as you would for regular potato salad. Drain off water, and cool a bit.

Dice cellery into the taters[as much as you like'
Dice onions into it also

Set aside

In a frying pan, fry til crisp as much as you want strips of bacon.

Drain on a paper towel. Keeping the bacon grease[very important]

In a bowl break one egg, some salt and pepper, tablespoon of flour, and vinegar[as sour as you want] to this add water. This should all about equal a cup to a cup and a half. Pour this into your bacon grease in your frying pan and turn your fire low under it. Stirring constantly. When it begins to thicken you may have to add more water. The consistency should be thicker then gravy. Pour this over your potato stuff. Mix well. Serve hot or chilled. As you can tell I don`t measure too much of anything. Hope you can use this. Trust me it`s excellent!!

Donated by Sharon

For lots of German Potato salad recipes and Tips
Follow this link

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Schweinebraten
(German roast pork)
Yield: 6-8 servings

INGREDIENTS:

Pork butt or shoulder4-6 lbs
Caraway seeds2 Tbsp
Salt1 Tbsp
Pepper2 tsp
Oil2 Tbsp

Onionschopped roughly3 each
Carrotschopped roughly2 each
Water, stock, white wine or beer1/2 cup

Flour2-3 Tbsp
Butter2-3 Tbsp

METHOD:

Basic Steps: Season → Roast → Rest → Strain → Thicken
Preheat oven to 350°. Rub the pork all over with the caraway, salt, pepper and oil. Set aside and let come to room temperature (about 30 minutes).
Mix together the onions and carrots and place in the bottom of a roasting pan just large enough to comfortably fit the roast. Pour the water, stock, white wine or beer into the pan.
Place the roast, fat side down, in the roasting pan on top of the vegetables.. Cover with foil and place in the oven. Roast for 1 hour.
Remove the foil and turn the roast fat side up. Cut diamond crosshatches in the fat, and place the roast, uncovered back in the oven. Roast another 1 1/2 hours to 2 hours until the roast is done and well browned on the outside, or until a meat thermometer in the center of the roast reads 165°.
Remove the roast to a cutting board and let rest for about 20 minutes while you make the gravy. Cover with foil to keep warm.
Strain the pan juices and save the vegetables to serve with the roast. Add water, stock, wine or beer to the pan juices to make 2 cups.
Knead the flour and butter together with your fingers to make a doughy paste. Bring the pan juices to a simmer in a saucepan. Whisk small pieces of the butter-flour paste into the pan juices until they are thickened to your liking. Simmer 5-10 minutes.
Slice the roast thinly and serve with the gravy on the side.

VARIATIONS:
To thicken the gravy without using flour and butter, puree 2 cups of the pan juices with some of the roasting vegetables and strain.
Finish the gravy with a little butter, cream or sour cream if you like.
Other seasonings that can be rubbed into the pork before roasting include marjoram, minced garlic or your favorite mustard.

NOTES:
Roast pork is a popular Sunday meal in Central Europe. It is most often served with braised cabbage or sauerkraut, dumplings and a fine pilsener. In the Czech Republic this dish is known as vepřová pečeně. In Poland, it is called

Donated by Trudy

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Growing up in Pennsylavania Dutch Country

Growing up in Pennsylvania Deutsch Country, I have been exposed to many dishes of the PA Dutch. Most, I am sure, have been altered overtime. Here we call a pot filled with chicken, broth, onions and potatoes and home made egg dough (pot pie squares),"Pot Pie". A pie pan layered with a pastry crust and filled with chicken, potatoes, peas, corn, celery, gravy then topped with crust is called a baked "chicken pie".
It seems to confuse outsiders. We locals don't understand the confusion because a pie pan is not a pot.

I remember when I visited Montana 20+ years ago and after a hike down the mountain I went to a local diner. I asked the young man behind the counter for a soda. He thought I was ill and needed "Bromo". I wondered why this boy had never heard of a soda shop, a soda jerk or bicarbonate of soda. We were probably only a few years apart. Only when I said "like a Coke or 7up?", did he understand my request.

Its all about the region we grow up or live in. I have no doubt that eventually the imported folk will learn what we mean when we say things like "Outen the light", "Red up the room" or Toss me over the fence some hay.

Whether you descend from the German, the Swiss or the PA Dutch, if you live in the South Central Region of PA you are aware of the strong presence of the German influence all around you. Some of us are lucky enough to have been able to trace our families back to Germany. I myself descend from, Kunradt Buddin, a Hessian soldier who after the Revolutionary war settled in York Co and raised a family. We have been able to trace my husbands family back to 1640 in Germany. They only arrived here in PA in 1830's.

I appreciate my heritage and the job you do to bring us the recipes that help us to hold fast the roots of our fathers. Here in the heart of our nations beginnings I am always aware of the sacrifices our forefathers made for us and this nation. With the celebration of our independence just around the corner, I am inclined to think that we celebrate our humble beginnings every time we sit down to a meal.

Donated by Melissa

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	Hengstenberg Altmeister (Well-seasoned Vinegar) Hengstenberg's Altmeister Vinegar is made to a decade-old tried and trusted recipe. Only the highest quality herbs and ingredients go into making this vinegar. NET WT. 25.4 FL OZ. (750ml) For more information go here

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Christa’s Simple Pot Roast

When I got the recipe from a friend I thought she had totally lost it because it was so simple.
You need a Slow Cooker .I always make it at night and put it on low
and the next morning it be done.

Anyhow you need:

3 pounds of beef (whole beef any cut does fine)
1 pack of Italian salad dressing
1 pack of ranch dressing
1 pack of brown gray mix

mix these 3 packs together and rub it on the meat very well (all of it)
Place the meat in the slow cooker with a 1/2 cup of water .
I always turn my slow cooker on before and let the slow cooker do his job.
When it is finished you can add some red wine in the gravy and some Mushrooms.
I make that at least 3 times a month everybody in my office loves it with some Spätzle
or Salz kartoffel.

Try it and let me know how you like it.
I get back with you on the questions by Monday

Christa

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Veal Steaks with Mushrooms and Sherry

( Kalbfleisch Geschnitzeltes )

Boneless Pork Loin makes an excellent substitution for this dish.

2 cups veal or pork, thinly sliced
1 1/2 cups diced onions
1 1/2 cups mushrooms, sliced
2 cups dry sherry or white wine
1 cup heavy cream
2 cubes of beef bouillon
butter
salt
pepper

Place 2 tablespoons butter in skilled until melted. Add mushrooms and 1 1/2 cups sherry, reduce heat and simmer until sherry has evaporated. Place mushrooms in separate bowl. Place 2 tablespoons butter in skillet until melted. Add diced onions. Stir constantly and cook until onions are clear. Remove from heat and place onions in bowl with the mushrooms.

In a small sauce pan boil 1 1/4 cup water and add 2 cubes of beef bouillon. Boil until dissolved.

In skillet, stir fry veal or pork until white. Add mushrooms and onions. Stir until hot, add bouillon and remaining sherry. When bouillon is starting to boil add 1 cup heavy cream and stir constantly until sauce thickens. If sauce doesn't thickens, add mixture of 1/4 water and 1 tablespoon cornstarch.

Donated by Sylvia
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Mashed Potato Candy

(3_ways)
POTATO CANDY
1/2 c. warm mashed potatoes (nothing added to the potatoes)
1 tsp. vanilla
2-3 lb. confectioners' sugar
Ground cinnamon
Peanut butter (creamy or crunchy)

To the potatoes, gradually add vanilla, then sugar. It will make a liquid mixture at first. Keep adding sugar until mixture becomes thick enough to shape.
Roll out flat onto sugared surface. Spread peanut butter on top (thin layer). Roll up as thick or thin as you
prefer. Slice and serve.
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Mashed Potato Candy2
1/2 c. instant mashed potatoes, mixed according to directions
1 lb. box powdered sugar
1 (8 oz.) bag coconut
3 tsp. almond extract

Food colors
Simi-Chocolate Chips

Mix well, then divide into 3 parts.
Leave one white, add red food coloring to the second and green to other.
Spread in layers in 8 x 8-inch pan. Frost with melted chocolate chips. Chill.

Donated by Cin
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Pickled Eggs

My Mother and I always made these eggs. They can be refrigerated in either a large crock type jar or a large sized glass jar.

Ingredients:
2 cups cider vinegar plus 1/2 cup pickling vinegar
1-1/3 cups granulated sugar
1/2 cup water
2 Tbsp. prepared mustard
1 Tbsp. salt
1 Tbsp. mustard seed
1 Tbsp. celery seed
3 cloves, whole
1 medium sweet onion, cut in half and thinly sliced
12 - 14 hard-cooked eggs, peeled
Directions:
In a large saucepan, combine the first eight ingredients.
Bring to a boil.
Reduce heat then cover the saucepan and simmer for 15-20 minutes.
Run cold water over cooked eggs and crack ends against the side of the saucepan.
Allow them to sit in the cold water for approximately 20 minutes.
Place onions and peeled eggs in a large jar.
Add enough vinegar mixture to completely cover.
Cover and refrigerate overnight.
Always use a clean utensil when you remove eggs for serving.
When eggs are prepared this way, they can be refrigerated for up to 1 week but no longer.

Donated by Lor

For a colorful pickled egg add beet juice to the ingredients.

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