| 1 | Traditional Sauerbraten | 15 m | 4 h | 3 pounds beef rump roast, 2 large onions, chopped, 1 cup red wine vinegar, or to taste, 1 cup water, 1 tablespoon salt, 1 tablespoon ground black pepper, 1 tablespoon white sugar, 10 whole cloves, or | * Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. |  |
| 2 | Jagerschnitzel | 15 m | 25 m | 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 | * 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. * 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. |  |
| 3 | Crispy Roasted Chicken | 20 m | 1 h | 1 teaspoon kosher salt, 1/2 teaspoon caraway seeds, 1/2 teaspoon dried sage, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, 1/4 teaspoon dried rosemary, 2 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons all-purpose flour, 1 teaspoon onion powder, 5 tablespoons vegetable oil, 1 (4 pound) broiler-fryer chicken, cut in half lengthwise | * Preheat oven to 425 degrees F (220 degrees C). * In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder mix in vegetable oil to make a smooth paste. * Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching. * Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing. |  |
| 4 | German Red Cabbage | 10 m | 1 h 20 m | 1 medium head red cabbage, cored and sliced, 2 large tart apples, peeled and sliced, 1 medium sweet onion, sliced and separated into rings, 1 1/2 cups water, 1 cup cider vinegar, 1/2 cup sugar, 1 tablespoon butter, 1 teaspoon salt, 6 whole peppercorns, 2 whole allspice, 2 whole cloves, 1 bay leaf, 2 teaspoons cornstarch, 2 teaspoons cold water | * In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat cover and simmer for 1-1/4 hours. * Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth stir in cabbage mixture. Bring to a boil cook and stir for 1-2 minutes or until thickened. |  |
| 5 | Authentic German Bread (Bauernbrot) | 3 h | 2 h | 1 1/2 ounces compressed fresh yeast, 1 quart warm water, 2 tablespoons white sugar, 4 cups all-purpose flour, 8 cups white rye flour, 4 cups all-purpose flour, 2 tablespoons salt, 1 teaspoon white sugar, 2 cups warm water | * First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature. * After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use. * In a large bowl, stir together the rye flour, 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours. * When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently. * Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half. |  |
| 6 | German Spaetzle Dumplings | | | 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 | * Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. * Press dough through spaetzle maker, or a large holed sieve or metal grater. * Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well. * Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve. |  |
| 7 | Bee Sting Cake (Bienenstich) II | | | 1 5/8 cups all-purpose flour, 1 tablespoon active dry yeast, 2 tablespoons white sugar, 1 pinch salt, 3/4 cup lukewarm milk, 3 tablespoons butter, 3 tablespoons butter, 1 1/2 tablespoons confectioners' sugar, 1 tablespoon milk, 5/8 cup sliced almonds, 1 tablespoon honey (optional), 1 1/2 cups milk, 1/3 cup cornstarch, 1 tablespoon white sugar, 1 egg, beaten, 1 teaspoon almond extract, 1 cup heavy whipping cream, 1/2 tablespoon cream of tartar | * Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled. * Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes. * Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes. * Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack. * Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding. * Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold. |  |
| 8 | Semmelknoedel (Bread Dumplings) | 30 m | 20 m | 1 (1 pound) loaf stale French bread, cut into 1 inch cubes, 1 cup milk, 2 tablespoons butter, 1 onion, finely chopped, 1 tablespoon chopped fresh parsley, 2 eggs, 1/2 teaspoon salt, 1 pinch ground black pepper, 1/2 cup dry bread crumbs (optional) | * Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes. * Meanwhile, melt the butter in a skillet over medium heat. Add the onions cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky. * Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter. * Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious! |  |
| 9 | Kaiserschmarren | 10 m | 5 m | 4 eggs, separated, 1/2 cup milk, 1/2 cup white sugar, 1 pinch salt, 1 cup all-purpose flour, 2/3 cup raisins (optional), 1 tablespoon butter, 2 tablespoons confectioners' sugar, 2 cups applesauce (optional) | * Beat the egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Beat the egg yolks in a separate bowl until smooth mix in the milk, sugar, salt, flour, and raisins until just moistened. Fold in the egg whites. * Melt the butter in a large skillet over medium heat. Pour the batter into the skillet and cook until golden brown flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using two forks and continue cooking until golden brown, about 2 minutes. Sprinkle with confectioners' sugar to garnish and serve with applesauce. |  |
| 10 | Juicy Roasted Chicken | 10 m | 1 h 15 m | 1 (3 pound) whole chicken, giblets removed, salt and black pepper to taste, 1 tablespoon onion powder, or to taste, 1/2 cup margarine, divided, 1 stalk celery, leaves removed | * Preheat oven to 350 degrees F (175 degrees C). * Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity. * Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving. |  |
| 11 | German Apple Cake I | | | 2 eggs, 1 cup vegetable oil, 2 cups white sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 4 cups apples - peeled, cored and diced | * Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan. * In a mixing bowl beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. * Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan. * Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting. |  |
| 12 | Authentic German Potato Salad | 30 m | 20 m | 3 cups diced peeled potatoes, 4 slices bacon, 1 small onion, diced, 1/4 cup white vinegar, 2 tablespoons water, 3 tablespoons white sugar, 1 teaspoon salt, 1/8 teaspoon ground black pepper, 1 tablespoon chopped fresh parsley | * Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. * Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. * Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm. |  |
| 13 | Hot German Potato Salad III | 10 m | 50 m | 9 potatoes, peeled, 6 slices bacon, 3/4 cup chopped onions, 2 tablespoons all-purpose flour, 2 tablespoons white sugar, 2 teaspoons salt, 1/2 teaspoon celery seed, 1/8 teaspoon ground black pepper, 3/4 cup water, 1/3 cup distilled white vinegar | * Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin. * Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings. * Saute onions in bacon drippings until they are golden-brown. * In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through. |  |
| 14 | German Potato Salad | 10 m | 45 m | 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 | * 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. * Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. * Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. * Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm. |  |
| 15 | German Pancakes II | 15 m | 40 m | 1/4 cup butter, 1 cup all-purpose flour, 1 cup milk, 6 eggs, lightly beaten, 1/8 teaspoon salt | * Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish. * In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish. * Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown. |  |
| 16 | German Rouladen | 20 m | 1 h 10 m | 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 | * Cut the flank steak into thin filets about 1/4 inch thick and 3 inches wide. * 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. * Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned. * 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. |  |
| 17 | Grandma Jeanette's Amazing German Red Cabbage | 20 m | 1 h 30 m | 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 | * Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove. * 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. |  |
| 18 | Slow Cooker Kielbasa and Beer | 10 m | 6 h | 2 pounds kielbasa sausage, cut into 1 inch pieces, 1 (12 fluid ounce) can or bottle beer, 1 (20 ounce) can sauerkraut, drained | * In a slow cooker combine sausage, beer and sauerkraut. Cook on low for 5 to 6 hours, until the meat is tender and plump. |  |
| 19 | Octoberfest German Potato Salad | 15 m | 15 m | 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 | * 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. * 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. |  |
| 20 | Bierock Casserole | 20 m | 25 m | 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 | * Preheat oven to 350 degrees F (175 degrees C). * 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. * 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. * Bake in preheated oven for 25 to 30 minutes, or until golden brown. |  |
| 21 | German Baby | 5 m | 20 m | 3 eggs, 3/4 cup milk, 3/4 cup all-purpose flour, 1/4 cup butter, 2 tablespoons confectioners' sugar | * Preheat oven to 425 degrees F (220 degrees C). Place butter in a 10 inch cast iron skillet and heat the skillet in oven. * Beat eggs at high speed with an electric mixer. Slowly add the milk and flour. * 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. |  |
| 22 | Wiener Schnitzel | 20 m | 15 m | 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 | * 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. * Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side. |  |
| 23 | Papa Drexler's Bavarian Pretzels | 25 m | 10 m | 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 | * 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. * 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. * 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. * Bake in the preheated oven until golden brown, 8 to 10 minutes. |  |
| 24 | Black Forest Cake II | 30 m | 40 m | 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 | * 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. * 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. * 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. * 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. * 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. |  |
| 25 | German Pancake with Buttermilk Sauce | 20 m | 20 m | 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 | * Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter. * Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan. * Bake in preheated oven for 20 minutes, or until golden. * 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. |  |
| 26 | Barbarella's German Pancakes | 5 m | 10 m | 2 eggs, 2 tablespoons white sugar, 3 tablespoons all-purpose flour, 3/4 cup milk | * Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed. * 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. |  |
| 27 | Kraut Bierocks | 45 m | 1 h | 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 | * 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. * 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. * Preheat oven to 350 degrees F (175 degrees C). * 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. * Bake in preheated oven for 20 minutes, or until golden brown. |  |
| 28 | German Brotchen Rolls | 40 m | 20 m | 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 | * In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy about 10 minutes. * 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. * 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. * 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. * 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. * 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. |  |
| 29 | Bavarian Style Meatballs | 5 m | 4 h | 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 | * 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. * Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs. |  |
| 30 | Sausage and Sauerkraut | 15 m | 3 h 20 m | 2 pounds sauerkraut, rinsed and drained, 1 tablespoon caraway seeds (optional), 1/4 cup brown sugar, 1 apple, diced, 1/2 pound bacon, cut into 1-inch pieces, 1 large onion, chopped, 1 1/2 pounds kielbasa sausage, cut into 1-inch thick slices | * Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally. * Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. * Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish. * Bake in the preheated oven until bubbling, about 1 hour. |  |