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RavenWing 
Posted: 17-Dec-2003, 10:06 AM
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This is a wonderful thread. If I can remember, I will post some of my family's recipes as well. Quite a few have survived through the generations.

(I have quite a bit of German ancestry on both sides of my family)


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Aon_Daonna 
Posted: 19-Dec-2003, 04:29 PM
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Klunkersuppe

a recipe from the region of "Schlesien" where my Great Grandparents came from (now Poland).

1/2 L Milk
2 heaped Tbs Sugar

1 egg
1 Tbs Sugar
flour

Beat the egg with a whisk and stir in the sugar. Whisk until the sugar dissolved. The put in as much flour as it needs until the dough forms into small lumps (it should not be just one smoot mass, you need the wee bits!).
Bring the milk to the boil and put in as much lumps of the dough as you want. Sweeten and simmer for 10 to 15 minutes (the lumps have to soften through thoroughly).
Eat

*mjam*!!


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Raven 
Posted: 26-Dec-2003, 03:15 PM
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my last name is Schwab...does that mean that the Schwabisch dishes should be particularly delish to me wink.gif


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Aon_Daonna 
Posted: 26-Dec-2003, 07:50 PM
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Maybe... you want some? smile.gif
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DraconisMajore 
Posted: 03-Jan-2004, 02:06 PM
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Hope this fits in here.........

* Exported from MasterCook *

Bavarian Rice Cloud with Bittersweet Chocolate Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts The Rice Council

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope unflavored gelatin
1 1/2 cups skim milk
3 tablespoons sugar
2 cups cooked rice
2 cups frozen light whipped topping -- thawed
1 tablespoon Amaretto or other almond flavored liqueur
1/2 teaspoon vanilla extract
Vegetable cooking spray
2 tablespoons sliced almonds -- toasted

BITTERSWEET CHOCOLATE SAUCE
3 tablespoons cocoa
3 tablespoons sugar
1/2 cup nonfat buttermilk
1 tablespoon Amaretto or other almond-flavored liqueur

Sprinkle gelatin over milk in small saucepan; let stand 1 minute or until gelatin is softened. Cook over low heat, stirring constantly, until gelatin dissolves. Add sugar and stir until dissolved. Add rice; stir until well blended.

Chill until the consistency of unbeaten egg whites. Fold in whipped topping, liqueur and vanilla. Spoon 4-cup mold coated with cooking spray. Cover and chill until firm. To serve, unmold onto serving platter. Spoon chocolate sauce over rice pudding. Sprinkle with toasted almonds.

BITTERSWEET CHOCOLATE SAUCE: Combine cocoa and sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until sugar dissolves. Stir in liqueur; remove from heat.

Cuisine:
"Bavarian"
Source:
"The Rice Council"
S(Internet address):
"http://www.usarice.com/domestic/recipes/"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 152 Calories; 3g Fat (18.8% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 44mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Tip: Unmold gelatin desserts onto dampened plate. This will allow you to move the mold and position it where you want it on the plate.

Nutr. Assoc. : 26353 0 0 0 2861 2044 0 0 0 0 0 0 0 0 2044





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DraconisMajore 
Posted: 03-Jan-2004, 02:09 PM
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* Exported from MasterCook *

German Stollen

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Fleischmann's Yeast Holiday
Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups all-purpose flour (5 to 5 1/2 cups)
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 teaspoons grated lemon peel
1 1/2 teaspoons ground cardamom
OR
3/4 teaspoon ground mace or ground nutmeg
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine
2 eggs
1 egg white
3/4 cup golden or dark raisins
1/2 cup finely chopped candied orange peel
1/2 cup blanched slivered almonds -- toasted
16 candied cherry halves -- optional
Confectioners' sugar

In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat milk, water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in 2 whole eggs, raisins, candied orange peel, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

On lightly floured surface, divide dough in half. Roll each to 12- × 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2-inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Lightly beat egg white; brush on loaves. Decorate with cherries, if desired* (see notes). Bake at 350ºF for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on wire rack. Sift confectioners' sugar over stollens.

Description:
"Classic German Christmas sweet bread. Christmas is the season for giving and sharing. As this recipe makes two coffee cakes, one could be given away and the other shared with family and/or friends."
Cuisine:
"German"
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"2 Coffee Cakes"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 390 Calories; 7g Fat (14.9% calories from fat); 5g Protein; 80g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 3 1/2 Other Carbohydrates.

NOTES : TIPS AND TECHNIQUES: Bread is done if it sounds hollow when tapped.

*Arrange 8 candied cherry halves, in a row, along bottom edge of each stollen.

Nutr. Assoc. : 14 0 26366 20084 3609 0 2130706543 0 0 0 0 0 0 3532 2430 4982 2428 0

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Aon_Daonna 
Posted: 05-Jan-2004, 09:50 AM
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*euch*
I hate that stuff
My aunt is a baker & conditor and she's doing the most amazing stollen you can imagine. She always leaves out all the dried fruits for me and puts an extra amount of marzipan in it. *mjam*

I got a 200 years old recipe for it somewhere, I just need to find it...

btw: that rice stuff is good, but traditionally you eat it with fruits or alcoholised fruits wink.gif
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Shadows 
Posted: 20-Jul-2004, 10:44 AM
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Recipe Name: CABBAGE ROLLS WITH SAUERKRAUT & PORK II
Category: CASSEROLES &
Serves: 6

6 large cabbage leaves -- (up to 8)
2 cups cooked rice
1/2 pound sausage meat
2 tablesp onion -- finely chopped
salt and pepper -- to taste
2 cups sauerkraut -- (1 pound can)
1 Each smoked pork hock
paprika
dairy sour cream


Cook cabbage leaves in small amount of boiling salted water for 3-4 minutes.
Drain and dry on paper towels. Mix rice, sausage meat, onion, salt, and
pepper. Fill and roll the cabbage leaves. Place half of sauerkraut in a
skillet. Top with cabbage rolls and pork hock. Cover with remaining
sauerkraut. Add enough water to cover and simmer for 2 hours, adding more
water when needed. Sprinkle with paprika and serve with sour cream. Makes
6-8 servings.

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Shadows 
Posted: 15-Aug-2004, 10:52 AM
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Recipe Name: OCHSENSCHWANZSUPPE (OXTAIL SOUP)
Category: SOUP
Serves: 4

2 pound( Oxtail pieces
1 Onion sliced
2 tables Vegetable oil
8 cup(s) Water cold
to taste Sea salt
to taste Black peppercorns
1 cup Parsley stems bunch
1 cup(s) Carrots diced
1 Bay leaf
1/2 cup(s) Tomatoes chopped
1 teaspo Thyme dried
1 tables Butter
1 tables Flour
1/4 cup(s) Madeira

A rustic and hearty German soup, accented with Madeira. Oxtails were once taken from oxen, but today's variety refers to beef or veal tail. This bony, tough cut requires long, slow braising, yielding a rich stock and satiny, pleasantly chewy texture. Serve with bread and beer.

Cuisine: German
Prep Time: 1 Hour and 30 Minutes
Cooking Time: 4 Hours
Yield: 4 Servings


Brown oxtails and onions in oil in a heavy 4-quart pot. Add water, salt, and peppercorns. Simmer uncovered for about 2 hours. Cover and continue simmering for an additional 3 hours.
Add the parsley stems, carrots, bay leaf, tomatoes, and thyme; continue simmering for 30 more minutes, or until vegetables are tender.
Remove bay leaf from stock. Cool stock, strain, and refrigerate for at least 1 hour. Remove meat from oxtails. Puree meat and vegetables in a blender; reserve. Skim fat from stock and reheat.
In a large skillet, melt butter. Stir in flour to make a "roux" (flour and butter mixture used as a sauce thickener.) Add hot stock to roux and whisk to combine thoroughly. Simmer until thickened, about 10 minutes. Add reserved pureed meat and vegetables.
Season to taste with additional salt and pepper, and stir in madeira just before serving.
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gaberlunzie 
Posted: 23-Feb-2005, 09:56 AM
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GERMAN SPAETZLE

Spaetzle are like noodles but a bit different in taste. They are used as the starch part of the meal in place of potatoes, rice or pasta.
Serve with gravy etc. your choice.

This is a recipe of my granny; the only change I made is to make the preparation easier by using a blender.

Serves: 6

20 ounces flour
3 eggs
13/4 cups water
41/2 teaspoons oil
pinch of salt

Mix flour, eggs and salt together. Use blender.
Slowly add the water until the dough is smooth, but not stiff.
Continue to blend the stuff until it has enlarged in size and the dough is stiff enough to be rolled out.
Heat a pot of salted water to boiling, add the oil.
In the meantime roll out the dough to about 1/4'' thickness and slice across, then slice the other way to have the Spaetzle the size you want them.
Grate them into the boiling water.
Do the recipe bit by bit lifting the Spaetzle out of the water when they float.
Keep warm while you cook the rest, finally have a bit of butter on them.

Spaetzle are a complete meal and not only a side-dish if you fry them in butter.
My grandmother fried bacon cubes in a pan until it had enough dripping, then added chopped onions and mushrooms. When the onions were of golden color, add the Spaetzle and brown.
If wanted you may sprinkle some chopped herbs like parsley or chives on them.
Served with e.g. lettuce they make a complete meal.

Enjoy!


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gaberlunzie 
Posted: 14-Aug-2005, 11:29 AM
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This is Granny's recipe for POTATO SALAD...KARTOFFELSALAT:

Ingredients:

about 15 medium potatos
12 strips bacon
1 1/2 cups chopped onions
2 chopped pickled gherkins
1/4 cup flour
1 tablespoon salt
1 tablespoon celery seed/powder
2 pinches pepper
pinch of sugar
1 1/2 cups water
3/4 cup vinegar

Method:

Cook potatos until just tender, drain, peel, cut to slices in a big bowl and put aside.
Cook bacon in a skillet until crispy, remove bacon and set aside.
Add onions to the drippings and saute them; stir in all further ingredients except of water, vinegar and pickled gherkins.
Slowly stir in water and vinegar, bring to boil, boil it for about a minute while stirring all the time.
Pour over potatos.
Add the chopped pickled gherkins and crumbled bacon and gently stir them into the potatos.
Reseason with salt and pepper if necessary.
Finally sprinkle with the chopped parsley and jives.
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gaberlunzie 
Posted: 14-Aug-2005, 11:35 AM
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GERMAN BREAD DUMPLINGS (SEMMELKNOEDEL)

Ingredients:

day-old white bread or rolls. about 8 rolls, cut into slices
1/2 liter milk
vegetable oil
1 medium onion, chopped
3 eggs
1 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons finely chopped parsley
a bit of flour

Break or cut bread/rolls into small pieces; place in a big bowl; pour milk over bread.
Heat oil in a medium skillet; Add onion; saute until golden brown.
Add sauteed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; add bread or milk to adjust consistency.
Working with cold and wet hands, form dumplings; the size is your own choice; we prefer them at least as big as an orange.
Bring a large saucepan of salted water to a boil; add dumplings, one at a time, to boiling water, making sure they are not overcrowded; do not cover; let them boil for a minute and then simmer over low heat about 20 minutes...time depends on the size of the dumplings. Dumplings are done when they float.
Carefully remove dumplings with a slotted spoon; drain well.

Serve immediately with roasted meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose, duck or turkey or to a creamy mushroom sauce.

Note: This is the orioginal recipe but as we love Semmelknoedel a lot I always take the double of all ingredients.
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Shadows 
Posted: 02-Jan-2006, 10:34 AM
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Recipe Name: BITTER BALLEN
Category: GERMAN
Serves: 1

2 tb Butter
1 tb Minced onion
3 tb Flour
1 Cup Milk or stock
1 tb Minced parsley
1 ts Salt
1 ts Worcestershire sauce
1/8 ts Curry powder
2 Cup Ground cooked beef, veal
Each Chicken OR a mixture of the
1 1/2 Cup Shredded mild Gouda or Edam
Each Cheese
1 Cup Fine dry bread/rusk crumbs
2 Each Eggs, beaten with
2 tb Water
Each Vegetable oil for
Each Deep-frying

Melt butter in a large saucepan and saute onion until it becomes
transparent. Blend in flour and stir until smooth. Gradually add the
milk or stock. Heat, stirring constantly, until thickened. Add the
parsley, salt, Worcestershire sauce, curry, meat and cheese. Simmer
for about 5 minutes.

Cool the mixture for several hours in the fridge. Shape the cooled
mixture into bite-sized balls with teaspoons. Roll the balls into the
crumbs, dip each ball into the eggs, then roll in crumbs again. Place
in a shallow pan to dry and refrigerate for 1 hour.

Heat the oil in a deep fryer to 375F (190C). Fry the bitter balls, a
few at a time, until golden -- about 2 minutes. Drain on paper towels
and serve hot on cocktail picks with Dutch mustard for dipping.

From "Let's Go Dutch" by Johanna (van der Zeijst) Bates
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Shadows 
Posted: 02-Jan-2006, 10:35 AM
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Recipe Name: MOHREN MIT GESCHNETZELTERN (BEEF STRIPS and CARROTS

Category: GERMAN
Serves: 4

1 Pound Carrots
1 Cup White Wine
1/4 ts Sugar
2 tb Vegetable Oil
1/4 ts White Pepper
1 tb Parsley; Chopped
2/3 Cup Carbonated Soda Water
1 ts Salt
1 Pound Sirloin Steak
2 Each Onions; Small, Diced
1/2 Cup Heavy Cream

Peel carrots and cut into thin slices (crosswise at a slant). Place
in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover
and simmer for 25 minutes or until tender. Meanwhile cut the meat
into very thin slices. Heat the vegetable oil and saute the onions
about 5 minutes. Add the beef slices; cook for 5 minutes, stirring
often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and
onions to the carrots. Mix carefully. Stir in the cream. Heat
through but DO NOT boil. Correct seasonings if necessary. Sprinkle
with chopped parsley and serve.
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Shadows 
Posted: 02-Jan-2006, 10:37 AM
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Recipe Name: SPÄTZEL (SPAETZEL) RECIPE
Category: PASTA
Serves: 6

4 cups of plain white flour
1 teaspo of salt
3 eggs
water
1 tables of butter

Sift the flour and salt into a large bowl. Beat the eggs and add to the bowl with enough water to form a very soft and smooth dough. Press the dough flat on a plate or floured board. With a sharp knife, scrape small pieces of dough off and drop intoboiling salted water. There should only be one layer of spaetzel cooking at a time so that they don't stick together. Boil gently for 5 to 8 minutes or until they swell and float to the surface. Remove with a slotted spoon and leave to drain. Serve immediately tossed in melted butter.

Alternatively you may wish to sauté the finished spaetzel in butter until golden or sprinkle the spätzel with freshly grated Parmesan cheese.

(Serves 4 to 6)

This recipe can be a vehicle for added flavors... use your imagination.
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