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POTATO DUMPLINGS

Ingredients:

• 
  1 kg potatoes -boiled-
  1-2 eggs
  salt
  nutmeg
  50 g wheat flour
  50 g potato flour
  (or only 100 g potato flour)
  margarine/butter
  1 Kaiser roll
  

Mash the fresh boiled potatoes. Put the other ingredients with the mashed potatoes and mix. Form it into a roll. Cut into 12-14 pieces and form dumplings from it.

Cut the roll in small pieces, brown them in a saucepan with the margarine and put it into the middle of the dumplings. Round them again and roll a littlebit in flour.

Boil 2 l hot water in a large pot, add some salt, and put dumplings in. Open the lid a little bit, and boil for 10-15 minutes.

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Kartofelklösse

Zutaten:

• 
  1 kg Kartoffeln - gekocht -
  1-2 Eier
  Salz
  1 Prise Muskat
  50 g Weizenmehl
  50 g Kartoffelmehl
  oder nur 100 g Kartoffelmehl
  Fett
  1 Semmel
  

Frisch gekochte Kartoffeln durchpressen, mit allen Zutaten vermengen und abschmecken. Eine Rolle formen, 12-14 Teile abschneiden und Kloesse drehen. In dem Fett die kleingeschnittenen Semmelbroeckchen goldgelb braeunen und sie in die Mitte geben.

Die Kloesse mit bemehlten Haenden runden und in ein wenig Mehl waelzen. Dann in 2 l kochendes Salzwasser legen, nach dem Aufkochen den Topf spaltenbreit oeffnen und 10-15 Minuten auf der Quellstufe garen.

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BBQ BACON CHEESEBURGERS

Ingredients:

• 
  1 lb. ground beef
  2 tbsp. Barbecue Sauce
  8 Slices American Singles Process Cheese
  4 Kaiser or Hamburger rolls, split, toasted
  Lettuce and tomato slices
  Bacon slices, crisply cooked
  

Mix meat and barbecue sauce. Shape into 4 patties. Grill patties over hot coals 4-6 minutes on each side or to desired doneness, turning and brushing occasionally with additional barbecue sauce.

Top each patty with 2 slices of cheese. Continue grilling until cheese begins to melt. Fill rolls with cheeseburgers, lettuce, tomato and bacon.

Makes 4 Sandwiches.

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RANCH TACO CHICKEN SALAD

Ingredients:

• 
  1 Ib. boneless skinless chicken breasts, cut into strips
  1 tbsp. each oil and chili powder or Mexican seasoning
  1 pkg. (16 oz.) salad greens
  1 jar (8 oz.) salsa
  1 bottle (8 oz.) Ranch (fat free) Salat Dressing
  1 cup shredded (reduced fat) cheddar cheese
  Crushed baked tortilla chips
  

Cook chicken, oil and chili powder in large nonstick skillet on medium heat 8 min. or until cooked through.

Toss chicken mixture, greens, salsa, dressing and cheese in large bowl.

Top with crushed chips before serving.

Makes 6 (1 1/2 cup) main-dish servings.

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FRESH PICKIN'S SALAD

Ingredients:

• 
  1 Cup Thin Carrot Strips
  1 tsp Sweet Basil
  1 Cup Thin Zucchini Strips
  1/2 tsp. Garlic Salt
  1 Cup Mushrooms, sliced
  2 Cups Water
  1/2 Cup Red Onion Chopped
  1/3 Cup Oil and Vinegar
  Salad Dressing
  

In a saucepan, bring 2 cups of water and a dash of salt to boiling. Add carrots and simmer 5 minutes. Add zucchini, cook 2 more minutes; drain. Combine all ingredients, cover and chill.

Makes 6 (1/2 Cup) servings.

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ONE PAN POTATOES AND TERIYAKI CHICKEN

Ingredients:

• 
  4 Medium Potatoes (Russet, White or Red)
  1 lb. Boneless Skinless Chicken Breast
  2 Tbs. Vegetable Oil
  1/2 Cup Sliced Green Onions
  1/4 Cup Teriyaki Sauce
  

Cut potatoes into thin wedges and microwave 8 to 10 minutes or until they are tender. Cut chicken into 1/2 inch slices. In large skillet, toss and brown chicken in oil over high heat until done (approximately 5 minutes).

Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce and toss until heated thoroughly.

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PINEAPPLE AND STRAWBERRIES
WITH LEMON POPPY SEED CREAM

Ingredients:

• 
  1 Fresh Pineapple
  2 Cups Halved, Fresh Strawberries
  1 Kiwi, Peeled and Sliced (Opt.)
  3/4 Cup (6-oz.) Vanilla Low-Fat Yogurt
  1 Tsp. Honey
  2 Tsp. Poppy Seeds
  1 Tsp. Grated Lemon Rind
  1 Tsp. Lemon Juice
  

Cut pineapple in half lengthwise through the crown. Remove fruit, leaving shells intact. Core and chunk pineapple. Toss with remaining fruit. Spoon back into pineapple shells. In small bowl, combine remaining ingredients. Serve with fruit.

Makes 4 to 6 servings

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HARVEST VEGETABLE SOUP

Ingredients:

• 
  1 Can (14-1/2 oz.) Stewed Tomatoes
  1 Cup Frozen Mixed Vegetables
  1 Can (11-1/2 oz.) Vegetable Juice Cocktail
  1/2 Cup Celery, Sliced
  1/2 tsp. Crushed Oregano
  2 Cups Water
  1 Small Onion, Chopped
  1 Bay Leaf
  

In a large saucepan, combine all ingredients. Bring to a boil, reduce heat and simmer 30 minutes.

Makes 6 (1 Cup) servings.

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CHICKEN STROGANOFF

Ingredients:

• 
  2 Half Chicken Breasts, Boned, Skinned and Cut into Chunks (about 1/2-lb )
  1 Tbs. Oil
  1 Small Onion, Chopped
  1 Cup Mushrooms, Sliced
  1 Pkg. (15/16-oz.) Chicken Gravy Mix
  1 Tsp. Dill Weed
  1/4 Tsp. Crushed Oregano
  2 Tbs. Pimientos, Diced
  1 Cup Sour Cream
  Hot Cooked Noodles or Rice
  1/4 Cup Water
  

In skillet, brown chicken in oil, about 2 minutes. Remove and set aside. To skillet add onion and mushrooms; cook and stir 5 minutes. Stir in gravy mix, dill weed, oregano and 1/4 cup water. Add chicken and pimientos. Bring to boil and cook, stirring until thickened. Remove from heat and stir in sour cream. Serve over cooked noodles or rice.

Makes 4 Servings.

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MAKE-AHEAD PEPPER STEAK DINNER

Ingredients:

• 
  1 1/2-lb. boneless sirloin steak, 1/2-inch thick
  Fresh ground pepper
  2 Tbsp. vegetable oil
  1 medium onion, sliced
  1/2 cup ketchup
  1/4 cup red wine
  1 Tbsp. A1 Steak Sauce
  1 Pkg. 16-oz. Celery salt
  2 Tbsp. butter or margarine
  

Tear off four 14x14-inch sheets of heavy duty aluminum foil. Cut steak into 4 pieces. Rub steak portions on both sides with pepper. In skillet, saute steak portions in hot oil until browned and medium rare, turning occasionally. Center each steak portion on a foil sheet.

To make sauce, saute onion slices in skillet until tender. Stir in ketchup, wine and steak sauce; cook over medium heat 2 to 3 minutes to blend flavors. Spoon one-fourth of sauce over each steak portion. Place one-fourth ot frozen vegetables next to each steak portion.

Season vegetables with celery salt; dot with butter. Wrap or put in freezer bags. Label, date and freeze.

Conventional oven reheating: preheat oven to 400 F. Place meat on cookie sheet. Cook 40 to 45 minutes or until heated through.

Microwave oven reheating: Remove frozen food from bag. Place food on microwave-safe plate. Cover with plastic wrap, turning back one edge to vent. Micro cook on HIGH power 6 minutes or untit heated through, rotating dish once.

Makes 4 servings

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SPAM AND CHEESE BUNDLES

Ingredients:

• 
  3/4 Cup Finely Chopped Spam
  1/4 Tsp. Dried Dill Weed
  Luncheon Meat
  1 Egg
  1/2 Cup Shredded Cheddar Cheese
  1 Package (1.25-oz.) Cheese Sauce Mix
  2 Cups Bisquick Baking Mix
  1/2 Cup Peas, Cooked
  1/4 Cup Milk
  

Heat oven to 400 degrees. Mix Spam Luncheon Meat and cheese; reserve. Beat baking mix, milk, dill and egg until stiff dough forms. Turn onto surface well dusted with baking mix; gently roll in baking mix to coat.

Knead 10 times.

Roll into rectangle, 15x1O inches; cut into six 5 inch squares. Place equal amounts of Spam Luncheon Meat mixture in center of each square; bring corners over filling, pinching securely together at top. Place on ungreased cookie sheet. Bake until golden brown, 14 to 16 minutes. Prepare cheese sauce mix according to package directions. Stir peas into cheese sause; serve over bundles.

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FRUIT TART

Ingredients:

• 
  1 Cup Pillsbury Flour
  3/4 Cup Shredded Coconut
  6 Tbsp. Margarine or Butter, Softened
  2 Tbsp. Sugar
  1 Egg Yolk
  1 8-oz. Package Cream Cheese, Softened
  3/4 Cup Marshmallow Creme
  Assorted Fruit (Blueberries, Kiwifruitn Nectarines, Raspberries, Strawberries)
  1/4 Cup Apricot Preserve
  s 1 Tbsp. Water
  

Mix flour, coconut, margarine, sugar and egg yolk with fork or hands just until blended. Press pastry firmly on bottom of 12 inch pizza pan to within 1/2 inch of edge of pan. Prick thoroughly with fork. Bake at 350 degrees 20 to 25 minutes or until golden; cool completely.

Mix cream cheese and marshmallow creme with spoon until smooth. Spread on crust.

Arrange assorted fruit over filling.

Heat apricot preserves and water over low heat, stirring occasionally, until preserves are melted. Cool slightly; spoon over fruit. Refrigerate any remaining dessert.

TIP. Light cream cheese (Neufchatel) can be substituted for the cream cheese.

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PASTA STEW

Ingredients:

• 
  3-lbs. Chuck Roast (Cut Into 1-lnch Cubes)
  4 to 5 Tbsp. Olive Oil
  1 Large Onion
  4 Medium Carrots, Shredded
  8 oz. Can Tomato Sauce
  1 Large Can Italian Tomatoes (Undrained. Run Through Processor)
  1 Cup Water
  1/2 Cup Brown Sugar
  1/2 Cup Vinegar
  2 Tbsp. Worcestershire Sauce
  2 Tsp. Salt
  2 Tbsp. Cold Water
  4 Tsp. Cornstarch
  1-lb. Merlino's Wide Egg Noodles
  

In Dutch oven, brown meat in olive oil. Add onions, carrots, tomato sauce, tomatoes, 1 cup water, brown sugar, vinegar, Worcestershire Sauce and salt to meat. Simmer over low heat until meat is tender, about two hours. Blend water and cornstarch, add to stew.

Cook and stir until thickened and bubbly. Serve over buttered hot egg noodles.

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LETTUCE-DRESSED GARDEN SALAD

Ingredients:

• 
  1/4 Lb. Lettuce
  1/8 Teaspoon Ground White Pepper
  2 Tablespoons White Wine Vinegar
  1 Medium Cucumber, thinly sliced
  1 Medium Tomato, cut into 8 slices
  2 Teaspoons Cooking Oil
  1 Clove Garlic, minced
  1 Small Onion, thinly sliced
  separated into rings
  1/4 Teaspoon salt
  1/4 Teaspoon dried tarragon leaves
  1/4 Teaspoon dry mustard
  

Chop lettuce finely, add vinegar, oil, garlic, salt, tarragon, dry mustard and pepper. Blend well. Chill.

Arrange cucumber slices on serving platter or individual serving plates. Top with tomato slices and onion rings.

Spoon half of dressing on top of salad, serve with remaining dressing.

Makes 4 servings.

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SHRIMP and PEA SALAD

Ingredients:

• 
  1 1/2 Cups Frozen Peas
  2 Tbsp. Chopped Red Onion
  1 Cup Cooked shrimp Meat
  3/4 Tsp. Dill Weed
  1/2 Cup Shredded Medium
  Cheddar Cheese
  4 Medium Ripe Roma Tomatoes, sliced
  1/3 Cup Mayonnaise
  1 to 2 Cups Fresh Salad Greens
  1/3 Cup Plain Yogurt
  

Mix together all ingredients except tomatoes and greens. Chill until ready to serve. On large platter or individual salad plates, arrange sliced tomatoes and salad greens. Top with salad.

Makes 4 to 6 servings.

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MASHED POTATOES FLORENTINE

Ingredients:

• 
  2-lbs. All Purpose Potatoes, Peeled if Desired and Cut Into Chunks in Water
  1 Envelope Lipton Recipe Secrets Savory Herb With Garlic Soup Mix
  7 Cups Trimmed, Washed and Drained Fresh Spinach or Kale Leaves (About 1-Lb.)
  1/2 Cup Milk
  1/4 Cup Butter or Margarine
  

In 3 quart saucepan, cover potatoes with water, bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender. Stir in spinach and cook additional 2 minutes or until spinach is wilted; drain. Return potatoes and spinach to saucepan; mash potatoes with spinach.

Meanwhile, in saucepan, heat Savory Herb with Garlic soup mix, milk and butter over low heat, stirring occasionally, until butter is melted. Stir into potato mixture.

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NO MESS SAVORY ROAST

Ingredients:

• 
  1 Chuck Roast, About 2-inches Thick
  3 Envelopes Lipton Recipe Secrets Onion Soup Mix
  

Preheat oven to 375 ° F. On 18 x 18 inch piece heavy-duty aluminum foil, place steak, sprinkle both sides of steak with Lipton Onion Soup mix. Wrap foil loosely around steak, sealing edges air tight with double foil. Place in 13 x 9 inch pan and bake 1 hour until steak is tender. Thicken gravy if desired and pour over steak.

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TURTLE BROWNIES A LA MODE

Ingredients:

• 
  Caramel Sauce (See Below)
  4 Brownies
  1 Pint Vanilla Ice Milk
  1/4Cup Chopped Pecans
  

Prepare Caramel Sauce. Place brownies in dessert dishes. Top with ice milk and Caramel Sauce. Sprinkle with pecans. Serve immediately.

CARAMEL SAUCE

Ingredients:

• 
  1/4Cup Packed Brown Sugar
  2 Tablespoons Water
  3 Tablespoons Margarine
  1/4 Teaspoon Vanilla
  

Mix brown sugar and water in 1 -Quart saucepan. Heat to boiling over medium heat. Cook and stir 1 minute; remove from heat. Stir in margarine and vanilla. Cool slightly. Serve sauce warm.

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EASY FRUIT SALAD

Ingredients:

• 
  2/3 Cup Plain Yogurt
  1 Tablespoon Honey
  1 Tablespoon Lemon Juice
  1 Cup Seedless Grapes
  1 Can (ll-oz.) Mandarin Orange Segments
  1 Can (8 1/4-oz.) Pineapple Chunks in Syrup
  1 Red Apple, Sliced
  1 Cup Bite-Size Salad Greens
  

Drain mandarin oranges and pineapple. Mix yogurt, honey and lemon juice in medium bowl. Stir in remaining ingredients.

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SUPER PHILLY BEEF SANDWICH

Ingredients:

• 1 Medium Onion, Coarsely Chopped (about 1/2 Cup)
  1 1/2 Cups Fresh or 1 Can (4-o2.) Sliced Mushrooms
  1/3 Cup Chopped Green Bell Pepper
  2 Tablespoons Margarine
  4 Kaiser Rolls, Split
  3/4-Lb. Thinly Sliced Cooked Roast Beef
  4 Slices Provolone cheese
  

Cook onion, mushrooms and bell pepper in margarine in 10-inch skillet over medium-high heat 5 minutes, stirring occasionally, until vegetables are tender.

Set oven control to broil. Place bottom halves of rolls on ungreased cookie sheet. Toast if desired. Top with vegetable mixture, beef and cheese.

Broil with tops 5 to 6 inches from heat 2 to 3 minutes or just until cheese is melted. Top each with remaining half roll toasted if desired.

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CHILI AND CHEESE CORN DOGS

Ingredients:

• 
  8 Wieners
  4 Slices American Cheese, Cut Into 6 Strips Each
  11.5-02. Can Pillsbury Cornbread Twists
  1 15-02. Can Chili With Beans
  

Heat oven to 375 ° F. Slit wieners to within 1/2" of ends: insert 3 strips of cheese in each slit. Unroll dough into one long sheet. Seal crosswise center perforations. Separate dough into 8 long strips (2 Cornbread twists each). Wrap each strip around wiener, keeping cheese up. Place on ungreased cookie sheet with cheese side up and ends of dough tucked under wieners.

Bake at 375 ° F for 12 to 16 minutes or until golden brown.

Meanwhile, in small saucepan, heat chili according to label directions; keep warm. Serve chili over sandwiches.

Makes 8 servings.

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QUICK TACO SALAD

Ingredients:

• 
  3/4 Pound Lean Ground Beef
  4 Cups Shredded Lettuce
  1/2 Cup Chopped Onion
  1 Medium Tomato, Chopped
  1 Package (6.8-oz.) Rice-A-Roni Beef Flavor
  1/2 Cup (2-02.) Shredded Monterey Jack or Cheddar Cheese
  1/2 Cup Salsa
  1/2 Cup Crushed Tortilla Chips
  1 tsp. Chili Powder
  

1. In large skillet, brown ground beef and onion; drain. Remove from skillet set aside.
2. In same skillet, prepare Rice-A-Roni as package directs.
3. Stir in meat mixture, salsa and chili powder; continue cooking over low heat 3 to 4 minutes or until heated through.
4. Arrange lettuce on serving platter. Top with rice mixture, tomato, cheese and tortilla chips.

Serves 5.

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ORANGE SENSATION SMOOTHIE

Ingredients:

• 
  1 can (12 oz.) Frozen Orange Juice
  1 banana
  1 cup fresh strawberries, sliced; or 2 cups of berries
  1 tsp. honey
  2 cups ice
  1/2 pint(8 oz.) frozen yogurt
  

Add ingredients to a blender. Blend until smooth. Makes about 2 cups.
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COUNTRY STYLE POT ROAST

Ingredients:

• Boneless Pot Roast (3 to 3 1/2-lbs.)
  4 Potatoes cut into 1-inch Pieces
  Rump, Chuck or Round
  4 Carrots, Thinly Sliced
  1 Envelope Lipton Recipe Secrets
  2 to 4 Tablespoons All-Purpose
  Onion-Mushroom Soup Mix Flour
  2 1/2 Cups Water Divided
  

In 5-quart Dutch oven or heavy saucepot, brown roast over medium- high heat. Add onion-mushroom soup mix blended with 2 cups water. Reduce heat to low and simmer covered, turning occasionally, 2 hours. Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables. Blend remaining 1/2 cup water with flour; stir into dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer, stirring constantly, until thickened, about 5 minutes.

Makes about 6 servings

Hint: Also terrific with Lipton Recipe Secrets Onion, Beefy Onion or Italian Herb with Tomato Soup Mix.

Menu Suggestion: Serve with warm rolls and apple pie for dessert.

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HOT POTATO

Ingredients:

• 
  4 Baking Potatoes
  1/2 Teaspoon Sweet Basil
  1 Pkg. (8-0z ) Cream Cheese, softened 1/2 Teaspoon Garlic Salt
  1/3 Cup Milk
  1 Tablespoon Parsley Flakes
  1/2 Cup Cheddar Cheeseei Shredded
  1/4 Teaspoon Ground Black Pepper
  

Pierce potatoes several times with a fork. Microwave on HIGH 15 minutes or until tender, rotating halfway through. Cool 5 minutes for easier handling. Slice off top inch of potatoes with a spoon, scoop out potatoes, leaving 1/4 inch shell. Mix scooped potato with cream cheese, milk, parsley flakes, basil, garlic salt and black pepper; thin with additional milk, if needed. Spoon into potato shells. Top with Cheddar cheese. Microwave on HIGH 6 to 8 minutes or until heated through.

Makes 4 Servings

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FAR EAST SALAD

Ingredients:

• 
  1/2 Cup Seasoned Rice Vinegar
  1 Tablespoon Soy Sauce
  1 Teaspoon Ground Ginger
  1 Cup Cooked Chicken, chopped
  4 Cups Cabbage, shredded
  1 Carrot, shredded
  2 Green Onion, sliced
  2 Tablespoons Sesame Seed, toasted
  

Combine vinegar, soy sauce and ground ginger. Add chicken and marinate for 15 to 30 minutes. In salad bowl, combine remaining ingredients. Just before serving, remove chicken from marinade, reserve.

Pour marinade into cabbage mixture; toss. Top with chicken.

Makes 4 (1 cup) servings

Hint: Sprinkle salad with Durkee Salad Sensations Oriental Style Substitute 1/3 cup cider vinegar, 2 tablespoons water and 2 tablespoon sugar for seasoned rice vinegar, if desired.

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GARDEN-STYLE TURKEY MEAT LOAF

Ingredients:

• 
  1 1/2 pounds leon ground turkey or lean ground beef
  One 10-ounce package frozen chopped spinach, thawed and drained
  or 1/2 cup finely chopped green or red bell pepper
  1 cup Oats (quick or old fashioned, uncooked)
  1/2 cup finely chopped onion
  1/2 cup shredded carrots
  2 egg whites or 1 egg, slightly beaten
  1/3 cup milk
  1 1/2 teaspoons Italian seasoning
  1/2 teaspoon salt (optional)
  1/4 teaspoon black pepper
  

1. Heat oven to 350 ° F
2. Combine all ingredients in large bowl; mix lightly but thoroughly.
3. In 13x9-inch baking pan or on rack of broiler pan, shape meat loaf mixture into 9x5-inch loaf in center of pan.
4. Bake 45 to 50 minutes or until medium doneness (160 ° F) and juices run clear
5. Let stand about 5 minutes before slicing.

8 SERVINGS Loaf Pan Method: Press meat mixture evenly across bottom of 8x4-inch pan.
Bake at 350° F 55 to 60 minutes or until medium doneness (160 ° F)
and juices run clear. Drain; let stand 5 minutes before slicing.

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Wiener Schnitzel

Ingredients:

• 
  4 veal schnitzel
  salt, flour
  1 tbsp water
  1 tbsp oil
  breadcrums
  3 tbsp butter or margarine
  

You dry the schnitzel with a paper towel, put some salt and/or seasoning on it, dip it in a saucer full of flour (both sides), dip it in the egg (fork quirrled egg with water and oil) with both sides and than into the breadcrums, which is made from dry grated rolls, and put it in a pan with hot margarine, fry it until golden brown. Serve with a slice of lemon on it and parsley...

It is simple, but good. Not all the time you will find veal meat, but original Wiener Schnitzel is made from veal. You can also make a mushroom sauce with champignons

Zutaten:

• 
  4 Kalbsschnitzel
  Salz, Mehl
  1 EL Wasser
  1 EL Oel
  Paniermehl
  3 EL Butter oder Margarine
  

Schmitzel klopfen, salzen und in Mehl wenden. Ei mit Wasser und Oel verquirlen, Schnitzel darin wenden, dann in Paniermehl.

Sofort in heissem Fett in 5-10 Minuten goldbraun braten.
Mit Zitronenscheiben und Petersilie garnieren.

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Berliner Buletten (Frikadellen)
Berlin Meatballs (Hamburger or Sailsbury Steak)

Ingredients:

• 
  1/2 lb lean groundpork
  1/2 pound lean groundbeef
  1 dried roll
  1 diced onion
  oil, salt, pepper
  chopped parsley
  1 egg
  1 sliced tomato
  

Put the roll into cold water, remove, then squeeze out excess, put it into a dish with the groundbeef, diced onions, the egg and the smashed parsley. Mix it good and spice it.

Form with wet hands balls (8-10) from it and fry them in a pan on medium heat. The Frikadellen need to cook slowly and for a long time because the inside must be done and the outside should look dark brown. Just before serving fry the tomato slices then serve with the meatballs.

Zutaten:

• 
  250 g Rinderhack
  250 g Schweinemett
  1 eingeweichtes Broetchen
  1 feingehackte Zwiebel
  Fett, Salz, Pfeffer
  feingehackter Petersilie
  1 Ei
  1 Tomate in Scheiben
  

Das Broetchen in kaltem Wasser einweichen, ausdruecken und in einer Schuessel mit dem Hackfleisch, der fein gehackten Zwiebel, dem Ei und der fein gehackten Petersilie gut durchmischen und wuerzen.

Mit nassen Haenden Kloesse formen (etwa 8-10 aus dieser Menge) und bei mittlerer Hitze braten. Die Frikadellen muessen langsam und lange genug braten, damit sie aussen richtig braun und innen gar werden. Kurz vor dem Servieren die Tomatenscheiben in die Pfanne geben und leicht anduensten.

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Schlachtplatte Kasseler Art
Butcher plate Kassel kind

Ingredients:

• 
  2 pound fresh sauerkraut
  1 quart (little bit more) water
  1/4 quart white wine
  4 blood sausages
  4 liver sausages
  4 slices of pork belly
  1 leaf of laurel
  

cook sauerkraut in a pot, add water and wine. Put sausages and pork on it and cook it covered for 75 minutes. Serve with mashed potatoes.

Zutaten:

• 
  1 kg frisches Sauerkraut
  1 1/4 l Wasser
  1/4 l Weisswein
  4 Blutwuerstchen
  4 Leberwuerstchen
  4 Scheiben Schweinebauch
  1 Lorbeerblatt
  

Kraut in einen Topf geben, Wasser und Weisswein darueber giessen. Wuerste und Schweinebauchscheiben dazulegen und bei geschlossenem Deckel ca. 75 Minuten garen. Dazu Kartoffelpueree servieren.

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Bremer Brot
Bread of Bremen

Ingredients:

• 
  4 slices rye bread or pumpernickel
  butter
  14 oz fresh shrimps
  4 eggs
  dill for dressing
  

Spread butter onto rye bread, put shrimps on it. Fry the 4 eggs sunny side up and place onto the shrimps.
Add the dill for dressing.

Zutaten:

• 
  4 Scheiben Schwarzbrot
  Butter
  400 g frische Krabben
  4 Eier
  Dill zum Garnieren
  

Schwarzbrot mit Butter bestreichen, die Krabben darauf verteilen. In Butter vier Spiegeleier braten, auf die Krabben setzen.

Brote mit Dill garnieren.

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Hessisches Bauernfruehstueck
Farmers breakfast in Hessen

Ingredients:

• 
  2 pound potatoes (boiled)
  1/2 stick butter
  3 tbsp diced onions
  1/2 pint sweet cream
  salt, pepper
  1 tsp lemon juice
  chervil or parsley
  1/2 pound sliced ham
  

Cut the cooked and peeled potatoes into slices. Put butter into a pan, add diced onions and cook till they are clear. Then add the potatoes and fry them golden brown. Pour the cream over the potatoes and also the lemon juice. Salt and pepper to taste and put the diced herbs under it. Serve it in the pan. Just before serving put the rolled sliced ham on it. Everyone is eating from the pan with a spoon because the sauce is always running thru it and everyone should taste it.

Zutaten:

• 
  800 g Pellkartoffeln
  60 g Butter
  3 EL gewuerfelte Zwiebeln
  1/4 l suesse Sahne Salz, Pfeffer
  1 TL Zitronensaft
  1 Bund Kerbel oder Petersilie
  200 g Schinken in Scheiben
  

Die gekochten, gepellten Kartoffeln in Scheiben schneiden. Butter in der Pfanne zerlassen und die Zwiebelwuerfel glasig werden lassen. Dann kammen die Kartoffeln dazu und werden goldbraun gebraten. Die Sahne ueber die Kartoffeln verteilen und mit Zitronensaft betraeufeln. Mit Salz und Pfeffer abschmecken und die gehackten Kraeuter unterheben. In der Pfanne servieren. Kurz vorher den in Scheiben geschnittenen Schinken in Roellchen darauflegen. Jeder bedient sich mit einem Loeffel, damit er auch von der herrlichen Sosse, die immer nach unten durchlaeuft, etwas bekommt.

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Pillekooche

(Cologne slang for a typical Cologne meal

Ingredients:

• 
  2 lb potatoes
  1/4 lb smoked bacon
  2 onions
  salt, nutmeg, pepper
  5 eggs
  1 tbsp flour
  

Peel the potatoes and cut into small slices. Dice bacon and onions. Fry bacon, add onions and fry
it till it's light brown. Add the potatoes and fry it together untill it's almost ready. Add salt,
pepper, nutmeg (at your own taste). Whisk the eggs and the flour, add salt and pepper, and
pour it over the potatoes and bake it like a pancake.

Serve with lettuce and tomato salad.

Drink a good german beer with it, like Beck's!

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This World Hearth Circle of International Cooking site is owned by Hans Dettling. Want to join the World Hearth Circle of International Cooking?
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