One of the family’s favorite German dishes was “Gefulte-noodles,” a hearty combination of large noodles filled with meat, onions and parsley, then boiled in beef broth. The recipe can be adjusted to accommodate a large family, with plenty left over.

SOUPS AND CASSEROLES

Gerste-Mandel Kasserole (Barley Dish)
Gefulte-noodles
Linsensuppe (Lentil Soup)
Clam Chowder
Quick Clam Chowder
Potato Soup
Quick Potato Soup

LINSENSUPPE
(Lentil Soup)

8 servings
Ham bone or diced ham, or diced and fried bacon
1 Med. Onion, peeled & chopped
2 C. Lentils, washed & drained
1 Clove Garlic, crushed
1 Bay Leaf
1 Med. Carrot (scraped and chopped)
1½ tsp. salt or 2 TB chicken base
1 Stalk Celery (cleaned and chopped)
1/4 tsp. Pepper
2 TB Salad Oil
8 C. Water

1. Sauté onions, garlic, carrots, and celery in a large kettle for 5 minutes.
2. Add water, lentils, bay leaf, salt, and pepper, and ham bone, diced ham, or browned bacon. Bring to a boil.
3. Lower heat and cook slowly, covered, about 30 minutes, until lentils are tender.