German Currywurst

"Currywurst is a popular 'fast food' in Berlin, Germany. It is quick and simple and everyone loves it! If you're in a hurry, you can substitute ketchup for the sauce, or use your own recipe."

Ingredients

Original recipe makes 4 servings
 3 (15 ounce) cans tomato sauce
 1 pound kielbasa
 2 tablespoons chili sauce
 1/2 teaspoon onion salt
 1 tablespoon white sugar
 1 teaspoon ground black pepper
 1 pinch paprika
 Curry powder to taste

Directions

1. Preheat oven to Broil/Grill.
2. Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
3. Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
4. Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve

The Sarge's Goetta - German Breakfast Treat

"This is of German origin, and I have never seen it anywhere except in the Greater Cincinnati Metro area. I typically make this once a year when winter is coming. To serve, slice into thin slices and fry like bacon."


Ingredients

Original recipe makes 20 servingsChange Servings
 3 quarts water
 2 tablespoons salt
 2 teaspoons ground black pepper
 5 cups steel cut oats
 2 pounds ground beef
 2 pounds ground pork sausage
 2 large onions, finely chopped
 1/4 cup cooking oil

Directions

1. Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes.
2. In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally.
3. Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm.
4. Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown

German Chicken

"Boneless chicken breasts cooked over sauerkraut and covered in BBQ sauce. This sounds a little different, but I assure you, it is delicious! It is one of my family's favorites. The BBQ sauce makes the sauerkraut a little sweet. I like to serve this dish with mashed potatoes."

Ingredients

Original recipe makes 4 servings
 4 skinless, boneless chicken breast halves
 1 cup barbecue sauce
 22 ounces sauerkraut

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

Cabbage and Kielbasa

"This Octoberfest treat is simple to make and so tasty!"

Ingredients

Original recipe makes 6 servings
 1/2 cup margarine
 1 onion, peeled and diced
 1 head savoy cabbage, shredded
 1 (15 ounce) can sliced potatoes
 1 1/2 pounds kielbasa sausage
 3 tablespoons red wine vinegar
 salt and pepper to taste
 1/2 cup water

Directions

1. Saute margarine and onions in a large skillet until the onions are soft.
2. Stir cabbage and potatoes into the skillet and saute until the cabbage becomes wilted. Place the kielbasa, wine vinegar, salt and pepper into the skillet. Cook kielbasa covered over a low heat, stirring occasionally until cooked through. Pour the water into the pan, cover and cook another 10 minutes before serving.

Hasenpfeffer (Rabbit Stew)

"Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices."

Ingredients 

Original recipe makes 4 servings

 3 pounds rabbit meat, cleaned and cut into pieces

 1/2 teaspoon salt

 1/3 cup all-purpose flour

 1/2 pound bacon, diced

 1/2 cup finely chopped shallots

 1 clove garlic, finely chopped

 1 cup dry red wine

 1 cup water

 1 tablespoon chicken bouillon granules

 1 tablespoon currant jelly

 10 black peppercorns, crushed

 1 bay leaf

 1/4 teaspoon dried rosemary, crushed

 

 2 teaspoons lemon juice

 3 tablespoons water

 2 tablespoons all-purpose flour

 1/8 teaspoon dried thyme, crushed

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
2. Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
4. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Pfeffernusse Cookies

"I have searched far and wide for a recipe that mimics my favorite, store-bought version of these cookies. I think, after days of thrown-out cookies, I have come as close as I can get."

Ingredients

Original recipe makes 3 dozen cookies
 1/2 cup molasses
 1/4 cup honey
 1/4 cup shortening
 1/4 cup margarine
 2 eggs
 4 cups all-purpose flour
 3/4 cup white sugar
 1/2 cup brown sugar
 1 1/2 teaspoons ground cardamom
 1 teaspoon ground nutmeg
 1 teaspoon ground cloves
 1 teaspoon ground ginger
 2 teaspoons anise extract
 2 teaspoons ground cinnamon
 1 1/2 teaspoons baking soda
 1 teaspoon ground black pepper
 1/2 teaspoon salt
 1 cup confectioners' sugar for dusting

Directions

1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.

Fried Cabbage and Egg Noodles

"This is a German recipe from my Grandmother. It's cabbage that is lightly browned in butter and mixed with egg noodles and browned lightly for a wonderful, hearty, and fast dish."

Ingredients

Original recipe makes 4 servings
 1 (16 ounce) package egg noodles
 1 stick butter
 1 medium head green cabbage, chopped
 salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
2. While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.

Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes

"Pork loin becomes tender and delicious cooked slowly with sauerkraut and caraway seeds. This gets raves from my German father. My Irish husband loves it too!"

Ingredients

Original recipe makes 8 servings
 6 white potatoes, peeled and quartered
 1 tablespoon minced garlic
 salt and pepper to taste
 1 (3 pound) boneless pork loin roast
 1 (32 ounce) jar sauerkraut with liquid
 2 teaspoons caraway seeds

Directions

1. Place the potatoes, garlic, salt, and pepper in a slow cooker; stir to coat. Season the pork roast with salt and pepper; lay atop the potatoes. Pour the sauerkraut over the roast; sprinkle with caraway seeds.
2. Cook in slow cooker on Low 8 to 10 hours.

Wienerschnitzel

"This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!"

Ingredients

Original recipe makes 4 servings
 1 1/2 pounds veal cutlets
 1/2 cup all-purpose flour
 3 tablespoons grated Parmesan cheese
 2 eggs
 1 teaspoon minced parsley
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1 pinch ground nutmeg
 2 tablespoons milk
 1 cup dry bread crumbs
 6 tablespoons butter
 4 slices lemon

Directions

1. Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
2. In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
3. Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

German Lasagna

"Lasagna casserole in a white sauce with sausage and sauerkraut."
Ingredients

Original recipe makes 1 - 9x13 inch lasagna
 9 lasagna noodles
 1 (10.75 ounce) can condensed cream of mushroom soup
 1 (10.75 ounce) can condensed cream of chicken soup
 2 cups milk
 1 pound kielbasa
 1 (20 ounce) can sauerkraut, drained

 8 ounces shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a blender or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthwise and slice thinly.
4. In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut, half the sausage and a third of the cheese. Repeat. Top with remaining 3 noodles and remaining soup mixture. Cover with foil.
5. Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.

Old German Honey Cookies

"I got this recipe from my grandmother who got it from her grandmother. She had to translate it and then figure out measurements. The original recipe called for "enough flour to make a dough". Thankfully grandma knew what kind of dough."

Ingredients 

Original recipe makes 4 dozen

 1 cup white sugar

 1 cup shortening

 1 cup honey

 2 eggs

 1 teaspoon vanilla extract

 1 teaspoon baking soda

 4 cups all-purpose flour

 1 teaspoon ground ginger

Directions

1. In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
2. Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
3. Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

German Lentil Soup

"This is a really good lentil soup recipe I created based on the favorite German Lentil Soup which has been served for years at Karl Ratzsch's in Milwaukee. Serves a small crowd, tastes great the next day, and freezes well. Garnish with croutons."

Ingredients

Original recipe makes 8 servings
 2 cups dried brown lentils, rinsed and drained
 3 cups chicken stock
 1 bay leaf
 1 cup chopped carrots
 1 cup chopped celery
 1 cup chopped onion
 1 cup cooked, cubed ham
 1 teaspoon Worcestershire sauce
 1/2 teaspoon garlic powder
 1/4 teaspoon freshly grated nutmeg
 5 drops hot pepper sauce
 1/4 teaspoon caraway seed
 1/2 teaspoon celery salt
 1 tablespoon chopped fresh parsley
 1/2 teaspoon ground black pepper

Directions

1. Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
2. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

Kaese Spaetzle

"A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese."

Ingredients

Original recipe makes 8 servings
 1 1/2 cups all-purpose flour
 3/4 teaspoon ground nutmeg
 3/4 teaspoon salt
 1/8 teaspoon pepper
 3 eggs
 3/8 cup 2% milk
 3 tablespoons butter
 1 onion, sliced
 1 1/2 cups shredded Emmentaler cheese

Directions

1. Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
2. Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
3. Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

Bavarian Style Meatballs

"These are very good, and very easy; the meatballs are made in cooked in a slow cooker. I sometimes like to add a can of chunk pineapple when I make them, and then I substitute pineapple juice for the water."

Ingredients

Original recipe makes 6 to 8 servings
 12 fluid ounces tomato-based chili sauce
 1 (16 ounce) can whole cranberry sauce
 27 ounces Bavarian-style sauerkraut, undrained
 1 cup water
 1 cup packed brown sugar
 1 (16 ounce) package frozen meatballs

Directions

1. In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
2. Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.

German Brotchen Rolls

"These rolls are nice and chewy with a very firm crumb. Most enjoyable."

Ingredients

Original recipe makes 24 rolls
 2 tablespoons active dry yeast
 1 tablespoon white sugar
 2 1/2 cups warm water (110 degrees F)
 2 tablespoons shortening
 2 teaspoons salt
 7 cups all-purpose flour
 3 egg whites, stiffly beaten
 1 egg white (for egg wash)
 2 tablespoons cold milk

Directions

1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
2. Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
4. Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
5. Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
6. Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

Barbarella's German Pancakes

"This great pancake, similar to a blintz, is simple, easy to make, and delicious."

Ingredients

Original recipe makes 4 servings
 2 eggs
 2 tablespoons white sugar
 3 tablespoons all-purpose flour

 3/4 cup milk

Directions

1. Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed.
2. Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or fresh berries and whipped cream.

Kraut Bierocks

"These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'.

Ingredients

Original recipe makes 10 servings
 1 1/2 (.25 ounce) packages active dry yeast
 1/2 cup white sugar
 2 cups warm water
 4 cups all-purpose flour
 1/2 cup powdered milk
 1 1/2 teaspoons baking powder
 1/2 cup shortening
 1 pound lean ground beef
 1 pound ground Italian sausage
 1 cup chopped onion
 3 cups shredded cabbage
 3 tablespoons prepared mustard
 2 teaspoons salt
 2 teaspoons ground black pepper
 1/2 cup shredded, processed American cheese
 1/2 cup shredded Cheddar cheese

Directions

1. To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and shortening, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
2. To Make Filling: Meanwhile, brown beef, sausage and onion in a large skillet over medium high heat. Drain extra fat from skillet, then stir in cabbage, mustard, salt and pepper and cook for 5 minutes. Add cheese and cook, stirring, until cheese is melted.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Flatten a piece of dough. Place large spoonful of meat filling onto dough and fold over to form a round bun. Lay folded-side-down in a lightly greased 9x13 inch baking dish. Repeat with remaining dough and filling.
5. Bake in preheated oven for 20 minutes, or until golden brown.

German Pancake with Buttermilk Sauce

"This is a great breakfast item, now a tradition for my family. It tastes like French toast without the bread!"

Ingredients

Original recipe makes 1 - 9x13 inch pan
 6 eggs
 1 cup milk
 1 cup all-purpose flour
 2 tablespoons butter, melted
 1 1/2 cups white sugar
 3/4 cup buttermilk
 1/2 cup butter
 2 tablespoons light corn syrup
 1 teaspoon baking soda
 2 teaspoons vanilla extract

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
2. Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
3. Bake in preheated oven for 20 minutes, or until golden.
4. In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

Black Forest Cake II

"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling."

Ingredients

Original recipe makes 2 layer 8 inch round cake
 1 2/3 cups all-purpose flour
 2/3 cup unsweetened cocoa powder
 1 1/2 teaspoons baking soda
 1 teaspoon salt
 1/2 cup shortening
 1 1/2 cups white sugar
 2 eggs
 1 teaspoon vanilla extract
 1 1/2 cups buttermilk

 1/2 cup kirschwasser
 1/2 cup butter
 3 1/2 cups confectioners' sugar
 1 pinch salt
 1 teaspoon strong brewed coffee
 2 (14 ounce) cans pitted Bing cherries, drained

 2 cups heavy whipping cream
 1/2 teaspoon vanilla extract
 1 tablespoon kirschwasser

1 (1 ounce) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Papa Drexler's Bavarian Pretzels

"Fun to make, traditional pretzels are great with a nice mug of beer!"

Ingredients 

Original recipe makes 6 big pretzels
 3 cups all-purpose flour, divided
 1 tablespoon active dry yeast
 1 teaspoon white sugar
 2 tablespoons butter, softened
 1 1/3 cups water
 1/4 teaspoon salt
 3 tablespoons baking soda
 3 cups water
 2 tablespoons butter, melted

 1 tablespoon coarse sea salt, or to taste

Directions

1. In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
2. Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
3. Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
4. Bake in the preheated oven until golden brown, 8 to 10 minutes.

Wiener Schnitzel

"Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries."


Ingredients

Original recipe makes 8 servings
 2 pounds veal
 1 cup all-purpose flour
 4 eggs
 1 tablespoon vegetable oil
 salt and pepper to taste
 4 cups bread crumbs
 1/8 cup oil for frying

Directions

1. Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
2. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

German Baby

"Quick, easy and delicious. Serve with lemon wedges, warm maple syrup and jam. "

Ingredients

Original recipe makes 1 to 2 servings
 3 eggs
 3/4 cup milk
 3/4 cup all-purpose flour
 1/4 cup butter

 2 tablespoons confectioners' sugar

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Place butter in a 10 inch cast iron skillet and heat the skillet in oven.
2. Beat eggs at high speed with an electric mixer. Slowly add the milk and flour.
3. Pour batter into hot skillet. Return skillet to oven and bake for 20 minutes. It will rise like a souffle, then fall when taken out of oven. Lightly dust with powdered sugar and serve.

Grandma Jeanette's Amazing German Red Cabbage

"This yummy, sweet and sour German red cabbage is easy to make!"

Ingredients 

Original recipe makes 4 servings
 2 tablespoons butter
 5 cups shredded red cabbage
 1 cup sliced green apples
 1/3 cup apple cider vinegar
 3 tablespoons water
 1/4 cup white sugar
 2 1/4 teaspoons salt
 1/4 teaspoon black pepper

 1/4 teaspoon ground cloves

Directions

1. Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Bierock Casserole

"A savory ground beef and sauerkraut mixture baked between two layers of crescent roll dough, in the style of bierock pastries. This is almost as good as the orginal bierock, but is a lot less time consuming!"

Ingredients

Original recipe makes 6 servings
 1/2 cup chopped onion
 1 1/2 pounds lean ground beef
 1 (16 ounce) can sauerkraut, drained and pressed dry
 2 (8 ounce) cans refrigerated crescent rolls
 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Brown onion and ground beef in a large skillet over medium high heat; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
3. Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13 inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of the beef mixture. Press dough seams together and sprinkle all with cheese.
4. Bake in preheated oven for 25 to 30 minutes, or until golden brown.

Octoberfest German Potato Salad

"This potato salad is wonderful served with Bratwurst and Kraut!"

Ingredients 

Original recipe makes 6 to 8 servings
 3 pounds potatoes, peeled and sliced
 1/2 cup chopped onion
 2 teaspoons salt
 1/2 cup mayonnaise
 1/4 cup vegetable oil
 1/2 cup cider vinegar
 2 tablespoons white sugar
 2 tablespoons dried parsley

 ground black pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
2. In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

Slow Cooker Kielbasa and Beer

"A delicious, minimal prep recipe to serve as a side dish with dinner, or for company! My husband would live on this if I let him, and our entire family loves it! A slow cooker recipe too easy not to try!"

Ingredients 

Original recipe makes 8 servings
 2 pounds kielbasa sausage, cut into 1 inch pieces
 1 (12 fluid ounce) can or bottle beer

 1 (20 ounce) can sauerkraut, drained

Directions

1. In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump.

German Rouladen

"Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany. "

Ingredients

Original recipe makes 6 servings
 1 1/2 pounds flank steak
 German stone ground mustard, to taste
 1/2 pound thick sliced bacon
 2 large onions, sliced
 1 (16 ounce) jar dill pickle slices
 2 tablespoons butter
 2 1/2 cups water
 1 cube beef bouillon

Directions

1. Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
2. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
4. Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

German Pancakes II

"A childhood favorite of mine. We eat it every Sunday morning. Golden pan style egg dish, with lots of big bubbles while baking. Serve with maple syrup."

Ingredients

Original recipe makes 6 servings
 1/4 cup butter
 1 cup all-purpose flour
 1 cup milk
 6 eggs, lightly beaten
 1/8 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
2. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
3. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

German Potato Salad

"This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around."


Ingredients

Original recipe makes 4 servings
 4 potatoes
 4 slices bacon
 1 tablespoon all-purpose flour
 2 tablespoons white sugar
 1/3 cup water
 1/4 cup white wine vinegar
 1/2 cup chopped green onions
 salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

German Spaetzle Dumplings

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

Ingredients

Original recipe makes 6 servings
 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

Directions

1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Press dough through spaetzle maker, or a large holed sieve or metal grater.
3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Jagerschnitzel

"This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad."

Ingredients

Original recipe makes 4 servings
 1 cup bread crumbs
 1 tablespoon all-purpose flour
 salt and pepper to taste
 2 tablespoons vegetable oil
 4 pork steaks or cutlets, pounded thin
 1 egg, beaten
 1 medium onion, diced
 1 (8 ounce) can sliced mushrooms
 1 1/2 cups water
 1 cube beef bouillon
 1 tablespoon cornstarch
 1/2 cup sour cream

Directions

1. In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
2. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.