Oktobearfest Recipes Christmas Recipes St. Patrick's Day Ordinary Time

Oktobearfest Recipes

Spätzle

3 cups flour

4 eggs

1/2 tsp. salt

1 quart cold water

Stir flour, eggs, salt, and 1/2 cup of water. Beat until batter is smooth and no longer adheres to the spoon. Add water as needed. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes.

Bring a pot of salted water to a boil. If you have a Spätzle press, press the dough through the press and into the boiling water. If you do not have a press, place dough on cutting board and roll out. Cut dough into tiny noodles. Add noodles to boiling water. They cook quickly and are done when they float back to the surface. As the noodles finish cooking, remove them with a slotted spoon.

Leftovers --- You can saute the noodles in a Tbsp. of butter and onions before serving. Other suggestions: Serve with a brown gravy or beef stock.

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Rotkohl (Red Cabbage)

3 pounds red cabbage

3 granny smith apples

1 large onion

1/4 cup lard

3 cloves

1 bay leaf

Salt to taste

4 tablespoons sugar

5 tablespoons white vinegar

1 cup burgundy wine

Peel, then chop up the apples. Put the lard in a large pot. Add onions and cook on medium heat until browned. Add shredded cabbage, apples, vinegar, white wine, sugar, salt, cloves, and bay leaf in that order. Bring to a boil. Cover and simmer on low heat for two to three hours. If there is too much liquid, add a little bit of cornstarch to make it thicker

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Wienerschnitzel/Schweineschnitzel

4 thin boneless pork chops or veal chops

1/2 c. oil

3/4 c. fine bread crumbs

2 eggs

salt & pepper

2 lemons

Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4 ~~ 3/8). Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it.

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Rouladen

4 sirloin tip steaks - thin

8 slices bacon

8 slices dill pickles (sliced lengthwise)

1 onion, diced

German mustard or brown mustard

salt

pepper

1/4 cup vegetable oil

3 cups beef broth

1/4 cup tomato paste

1/4 cup half and half

1/4 cup evaporated skim milk

Pound the steaks with a meat tenderizer/mallot until about 1/8 thick. Season the steaks with salt and pepper. Spread mustard thickly on one side on each steak. Place two slices of bacon and two pickle slices on each steak. Divide the onion evenly onto each steak. Starting from the narrowest end of each steak, roll tightly (jelly roll style) and secure with string.

Heat oil in a heavy saucepan. Brown the meat rolls well on all sides. Add about 1 cup of water to the saucepan, cover and simmer for 1 1/2 hours. Add more water if needed. Remove the meat from the pan. Add the beef broth to the liquid the meat was cooked in. Keep boiling until liquid is reduced by one third of its original size. Whisk in tomato paste, half and half, and evaporated skim milk, careful to not let it boil (to avoid curdling). Season with salt and pepper. Return the meat to the pan and warm through.

 

 

ROLAUDEN - Mama's recipe from Patricia Schoonover

 

 

Beef (sliced lengthwise about 1/8 inch thick)

Horseradish

Prepared Mustard

Salt and Pepper

Onion (diced)

Bacon (diced)

Dill Pickle (sliced) German Version if you like.

Skewers or Toothpicks

Flour

Oil

Water

 

 

Lay sliced beef out. Spread with horseradish and prepared mustard.  Sprinkle with salt and pepper. Sprinkle with onion and bacon. Add one slice of pickle if you like.  Roll up and secure with skewers or string.  Dredge in flour and place in hot oil to brown on all sides.  Pour excess oil off.  Add enough water to reach half way up rolls. Bring to boil, cover and reduce heat.  Slow simmer until tender about one hour.  Make gravy with the juice left in the pan…do not throw it away it is the best!  Serve with mashed potatoes or spaetzle.

 

NOTES:  I just mix the mustard & horseradish together.  Spread like you are putting it on a sandwich.  I usually don’t chop the bacon anymore just lay the whole slice on each piece of beef.  Depending on the size figure approximately 2 per person.  Top round is usually your best choice but any long flat muscle cut will work.

 

 

 

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Potato Dumplings

• 1 1/2 cup boing water
• 1/2 teaspoon salt
• 1/2 cup cold milk
• 2 tablespoons butter
• 2 cups Instant Mashed Idaho Potatoes (dry flakes)
• 1 1/2 cups biscuit mix
• 1/2 teaspoon baking powder
• 1 egg lightly beaten
• 5 cups simmering salted water

DIRECTIONS:

In large mixing bowl combine water, salt, milk and butter. Gently stir in potatoes just to moisten; let sit for 1 minute. In a separate bowl mix together biscuit mix, baking powder and egg. Add to potato mixture; blend well. Roll into walnut size balls. Drop into 5 cups of simmering salted water. When batter floats cover and simmer for 5 minutes. Serve immediately.

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Potato Dumplings 2

6 to 8 baking potatoes (medium size)

1/4 c all-purpose flour

2 eggs

1 tsp. salt

1/4 tsp. ground nutmeg

2 Tbsp. margarine

3 slices bread, cut into cubes

Cook potatoes in water until tender. Cover and refrigerate 12 to 24 hours. Peel and finely chop cooked potatoes or mash thoroughly. In a medium bowl, combine potatoes, flour, eggs, salt and nutmeg to form a firm, but light paste. If mixture is too moist, add flour as needed. This will keep the dumplings from falling apart during cooking. Melt margarine in large skillet. Add bread cubes and sauté until golden brown. Working with floured hands, form potato paste into a roll about 2 1/2 inches in diameter. Cut roll in 8 to 10 pieces. Form pieces into dumplings enclosing a few sautéed bread cubes in center of each dumpling. Bring a large pot of salted water to a boil. Add dumplings, one at a time, and simmer about 15 minutes. Dumplings are done when floating on top. Remove dumplings with slotted spoon drain well

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Karottesalat

2 lbs fresh carrots

1 cup fresh squeezed orange juice

2oz vegetable oil

3oz white vinegar

1bunch of fresh dill

3 tblsp honey

salt and white pepper to taste

Peel, then shred the carrots with a grater. Chop the fresh dill into tiny pieces. Mix all ingredients together and let marinate for 1/2 hour at room temperature to let the flavors blend.

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Gurkensalat

2 large cucumbers

2 tablespoons cider vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup sour cream

2 tablespoon minced fresh parsley

Peel cucumbers and cut into very thin slices. Mix together vinegar, sugar, salt, and pepper and pour over cucumbers. Marinate about 20 minutes. Drain off liquid, toss cucumbers with sour cream. Top with fresh parsley and serve

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Christmas Recipes

 

GLÜGG Holiday Punch

Ingredients:
1 bottle Port
1 Cinnamon stick
12 Whole cloves
12 Cardamoms
1 cup Whole almonds
Everclear or Vodka
1/2 cup each dried fruits: raisins, currants, prunes, citron (2 cups total)

1 Cup Sugar

1 Quart Water

Directions:
Combine fruits, spices, nuts, water, sugar in large enamel pot. Bring to a boil. Reduce heat immediately to simmer. Simmer for 1 hour. Add Port and Vodka. Store leftover in jar in refrigerator for up to 3 months.

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Pfeffernüsse - Pepper cookies

Pfeffernüsse are as German as cookies get. Spicy like Lebkuchen, firm like Springerle, these cookies come from what the German's call the Oma Zeit, the grandmother's time. Traditionally, hard cookies like Pfeffernüsse were meant to be dunked into wine during a long session of visiting and cookie eating

• 2 eggs
• 1 1/2 c. sugar
• 1/4 c. candied ginger, citron or orangeat
• 1/3 c. almonds
• zest of 1/2 lemon or 1/2 tsp lemon extract
• 2 1/2 c. flour
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground cardamom
• 1/2 tsp. ground ginger
• 1/4 tsp. pepper
• 1/4 c. milk

Whip together eggs and sugar on high speed until tripled in volume and almost white, about three to five minutes. Finely chop crystallized ginger or citron; grind nuts. Add crystallized ginger (or citron), nuts and lemon zest or extract to egg mixture and mix until combined. Change to the paddle blade. Sift together spices, flour and baking powder, and slowly add to eggs mixture. If the dough is dry and crumbly, add milk one tablespoon at a time until dough holds together. Knead gently for a minute or two until the dough is smooth. Cover and let sit for one day; this step is important to allow the flavors to meld.

The next day, preheat oven to 325 degrees. Form dough into balls about 1 to 1 1/2 inches in diameter; place on a parchment covered baking sheet. Bake 20 to 25 minutes until browned. Allow to cool 20 minutes.

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Chocolate Meringues - Composite recipe

5 Egg whites

1t Vanilla

1/2t Creme of Tartar

1c Sugar

4T Cocoa powder

1c Semi-sweet chips

Preheat oven to 275.

With electric beater on low speed, whip egg whites and vanilla until frothy. On medium speed, add cream of tartar and whip until they turn white and begin to stiffen. Slowly add 1 cup of sugar, whipping constantly, until the whites are stiff and glossy.

Sift 4 tablespoons of cocoa over the whites. Add the chips and gently fold them into the egg whites.

Drop heaping teaspoons of the batter, several inches apart, on a parchment lined cookie sheet.

Bake for 45 minutes. Turn the oven off and leave the cookies in the oven for 20-25 minutes with the door closed (longer if needed).

Store the cooled meringues in an airtight container.

 

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CRANBERRY SALAD

• 1 pkg fresh cranberries

• 2 cups sugar
  

• 1 large orange

• 1 cup ground pecans

• 1 pkg unflavored gelatin

• 2 pkgs red raspberry Jell-O

• 1 cup chopped celery

Grind cranberries and orange peeling, and add 2 cups sugar and set aside.   Dissolve Jell-O according to package directions, add gelatin to this.   Let thicken slightly, add to cranberry mixture.  Stir in celery, and pecans.   Mix well and pour into large mold.  Chill overnight.

 

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St. Patrick's Day

IRISH SODA BREAD

A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast.

4 cups bread flour
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup raisins or dried currants, rinsed in hot water and patted dry
1 tablespoon caraway seeds
2 cups buttermilk

Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.

Makes 2 loaves.

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Ordinary Time

Pumpkin Pie Crisp - A Southern dish I am madly in love with

1 16 oz can pumpkin

• 1 – large can evaporated milk
• 1 – cup sugar
• 1/2 - tsp. cinnamon
• 3 – eggs beaten

Combine these 5 ingredients and put in a 9x13 pan that is lined with waxed or parchment paper.

Top with

• 1 – box yellow cake mix
• 1 – cup chopped nuts
• 2 – sticks of margarine (melted)

Sprinkle dry cake mix over pumpkin mixture then sprinkle nuts and pour margarine over top. Bake at 350 for 50 minutes. Take out of oven and let cool in the pan turn out of pan onto wax paper return to pan pumpkin side up.

Topping

• 1 – 8oz package cream cheese
• 1 – 12 oz tub cool whip
• 1 1/2 – cup powdered sugar

Mix together with mixer and spread on top of pumpkin crisp cut and refrigerate till ready to serve

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COPPER PENNIES - A Southern Delicacy (in my HUMBLE opinion)

• 1 cup sugar
• 1 cup white vinegar
• 1 cup vegetable oil
• 1 teaspoon of dry mustard
• 1 teaspoon of worcestershire sauce
• 1 teaspoon of salt
• 1 teaspoon of coarsely ground black pepper
• 1 (10 3/4 oz) can of tomato soup
• 2 pounds of carrot, peeled, cooked and sliced
• 1 medium onion, sliced into rings
• 1 green and 1 red bell pepper coarsely chopped

  Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine and refrigerate overnight.

  This will keep for up to 6 weeks in the frig.

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Joey's Crock Pot Mac & Cheese

• 1 - 8 oz box macaroni
• 1 lg can evaporated milk
• 1 1/2 cups whole milk
• 3 cups cheese - cheddar - sharp, mild, xtra sharp.. your preference
• 2 T oil
• 1/2 cup butter/margarine
• 2 eggs well beaten
• salt and pepper to taste

Cook and drain macaroni as package directions. Place in bottom of crockpot. Add other ingredients and cook on LOW for 4 hrs. DO NOT STIR mixture once the crockpot is on.

EAT.

 

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Tom's Trail Mix (like mountain trail mix from walmart)

I blame Frank for turning me on to this - I buy everything for this at Sam's Club.  This recipe makes 18 lbs of trail mix.  I make 9 lbs (a half batch) at a time and store it in the nut cans.

• 2 3lbs cans of Extra Large Virginia Peanuts

• 1 3lbs can of Cashew Pieces

• 1 double bagged Raisins (about 3 lbs, i think)

• 1 large bag of almonds 9 cups

• 1 3lbs bag of M&M's

For 1 batch divide everything in half, mix and EAT!

Thanks Frank. 

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This comes from one of the two cutest guy couples I have ever met -- Bret and 1 "D"

I never thought I liked curry till Bret made this.  THIS IS FANTASTIC!!

CHICKEN CURRY DIP

1 tablespoon vegetable oil

1 small onion, diced

1 garlic clove, minced

2 tablespoons curry powder, divided*

2 cups finely diced cooked chicken (white or dark meat, or a  combination of both)

1 cup mayonnaise

1/2 cup plain yogurt

1 tablespoon lemon juice

1/2 teaspoon ground pepper

2 tablespoons chopped cilantro (plus more for garnish, if desired) 

Heat the oil in a medium skillet over medium heat. Add the onion and saute about one minute.  Add the garlic and 1 tablespoon of the curry powder and stir to combine. Continue cooking, stirring frequently, until onion is translucent.  Remove from heat and add the chicken. Combine well.  Transfer chicken mixture to a mixing bowl. 

Stir in the mayo, yogurt, lemon juice, pepper, cilantro, and the  remaining tablespoon of curry powder.  Transfer to a serving bowl, garnish with more cilantro (if desired)  and provide your favorite chips, crackers or veggies for dipping. 

 

 *NOTE: You may want to only use one tablespoon of curry, if you want a milder curry flavor.

 

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This is from  Bret and 1 "D" too!

I had this last night at a NYE Party at Marc's house.  I couldn't stop eating it!

• BAKED SPINACH & FETA DIP
• 1 cup mayonnaise (regular or reduced fat*)
• 2 cups sour cream (regular or reduced fat*)
• 1 10 oz. package of frozen chopped spinach, thawed and squeezed dry 1 package of Knorr vegetable soup mix 3 green onions, chopped 2 garlic cloves, minced 1 4 oz. package crumbled feta cheese (regular or reduced fat*) 1/4 cup grated parmesan cheese (plus more to sprinkle on top)

Preheat oven to 350 degrees.

Spray a 1 1/2 or 2 quart casserole dish with non-stick spray. Thoroughly combine all ingredients in a mixing bowl. Transfer to the casserole dish. Smooth the top and sprinkle withparmesan cheese.

Bake 35 minutes.

Serve with your favorite chips, crackers or veggies for dipping.

*NOTE: I almost always use the reduced fat versions of the mayo, sour cream and feta (you can't taste the difference, and why not save a few calories?). But, never use the fat free varieties.

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