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Posted: 02-Jan-2006, 09:49 AM
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Serves: 6

****** ROAST

1/2 tsp Salt
1/4 tsp White Pepper
2 Pound Flank Steak
1 tsp Mustard; Dijon Style


2 tbsp Vegetable Oil
1 each Onion; Small, Chopped
4 Ounces Mushroom Pieces; *
1/2 Cup Parsley; Chopped
2 tbsp Chives; Chopped
1 tbsp Tomato Paste
1/2 Cup Bread Crumbs; Dried
1/4 tsp Salt
1/4 tsp Pepper
1 tsp Paprika

****** GRAVY

3 each Bacon; Strips, Cubed
2 each Onions; Small, Fine Chopped
1 Cup Beef Broth; Hot
1 tsp Mustard; Dijon Style
2 tbsp Tomato Catsup

* Mushrooms should be 1 4 oz can of mushroom pieces drained and

Lightly salt and pepper flank steak. Spread one side with mustard.

To prepare stuffing, heat vegetable oil in a frypan, add onion and
cook for 3 minutes, until lightly browned. Add mushroom pieces; cook
for 5 minutes. Stir in parsley, chives, tomato paste, and bread
crumbs. Season with salt and pepper and paprika. Spread stuffing on
mustard side of the flank steak, roll up jelly-roll fashion and tie
with thread or string.

To prepare gravy, cook bacon in a Dutch oven until partially done.
Add the meat roll and brown on all sides, approximately 10 minutes.
Ad onions and saute for 5 minutes. Pour in the beef broth, cover
Dutch oven, and simmer for 1 hour. Remove meat to a preheated
platter. Season pan juiceswith mustard. Salt and pepper to taste;
stir in catsup. Serve the gravy separately.

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IMAGINATION - the freest and largest nation in the world!

One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.

"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS

Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.

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Posted: 02-Jan-2006, 09:51 AM
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Realm: The frontier of Penn's Woods



Category: GERMAN
Serves: 4

1 Pound Spinach; Fresh *
1 Each Onion; Large, Diced
1/2 ts Salt
1 ts Paprika
1/4 ts Pepper
1/4 Pound Butter
2 Each Garlic; Cloves, Minced
1/2 Pound Emmenthaler Cheese; Grated
1/8 ts Nutmeg

* Wash and clean spinach of sand. Dry.

Cut spinach into strips. In a large Dutch oven, heat butter
until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add
spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove
from heat. Grease an ovenproof casserole. Sprinkle half the cheese
over the bottom of the casserole. Add the spinach. Sprinkle with
paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360
degrees F about 20 minutes or until cheese bubbles.
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Posted: 27-Dec-2012, 10:12 AM
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Deutsch Kuchen


1/3 cup white shortening
1 cup sugar
1 egg, beaten
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup milk
Fruit for filling (blueberries, sliced and peeled apples or peaches, sliced fresh strawberries, plums, etc.) OR Chocolate can be used!!

Streusel (recipe follows)
Cream shortening. Add sugar gradually then beaten egg. Sift together flour, baking powder, and salt. Add vanilla to milk, then add flour and milk to the egg mixture a little at a time and beat well. Grease and flour a 15x11-inch cookie sheet with sides. Spread batter thin in pan. Add whatever fruit you desire or a combination. Cover with streusel and bake at 350 degrees F for 25-30 minutes or until done.

1 cup flour
1 cup sugar
1/2 cup softened margarine
Mix with butter knives until crumbly and put on top of fruit or chocolate

"In fear I hurried this way and that. I had the taste of blood and chocolate in my mouth, the one as hateful as the other."Hermann Hesse, Steppenwolf

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Posted: 27-Aug-2013, 03:15 AM
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Soon we will have fall again, the time for hearty meals. So here we go:



1 cup olive oil
2 tablespoons dried marjoram
2 tablespoons dried basil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons sea salt
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon vegetable bouillon powder
6 pounds pork shanks


Preheat oven to 350 degrees F (175 degrees C).
Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan.

Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.

Makes at least 8 servings.

Goes very well along with mashed potatos and Sauerkraut.
Have a look under the "Sauerkraut" thread for yummy ways to make Sauerkraut.

This post has been edited by gaberlunzie on 27-Aug-2013, 03:16 AM

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("The Little Prince" by Antoine de Saint-Exupery)

"The soul would have no rainbow, if the eye had no tears."
(Native American Proverb)
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Posted: 27-Aug-2013, 03:30 AM
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For those with a sweet tooth:



1 cup butter
1 1/2 cups white sugar
4 eggs
1 cup milk
1 teaspoon almond extract
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/4 cup unsweetened cocoa powder
3 tablespoons dark rum


Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.

When the cake has cooled, dust with powder sugar.

Makes about 12 to 14 servings.
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