Thank You Germany, for your government's total support of The United States Of America's, War on Terrorism!

GOD BLESS THE USA

German Bean and Sausage SoupPrep: 10 min, Cook: 20 min.

• 1 Tbs. plus 1 tsp. oil
• 2 cups onion, chopped
• 4-1/4 cups carrots, sliced
• 4-1/4 cups potato, peeled, cubed
• 1 cup fresh parsley, chopped
• 2 tsp. dried marjoram leaves (optional)
• 3-3/4 lbs. beef stock
• 2 lbs. smoked turkey kielbasa, cut into 1/2 inch slices
• 4 lbs. canned Great Northern beans, undrained
• 3-3/4 lbs. canned cut green beans, undrained

Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender. Add carrots and next 4 ingredients. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender. Add sausage and beans. Cook until thoroughly heated.
SERVES 25

Octoberfest German Potato SaladThis recipe has been scaled to yield 20 servings.
Prep Time: 15 Minutes
Cook Time: approx. 15 Minutes

• 8-1/2 pounds potatoes, peeled and sliced
• 1-1/3 cups and 2 tablespoons chopped onion
• 1 tablespoon and 2-3/4 teaspoons salt
• 1-1/3 cups and 2 tablespoons mayonnaise
• 2/3 cup and 2 teaspoons vegetable oil
• 1-1/3 cups and 2 tablespoons cider vinegar
• 1/3 cup and 1 teaspoon white sugar
• 1/3 cup and 1 teaspoon dried parsley
• ground black pepper to taste

Directions
1 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.
2 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.

 

Hot German Potato SaladPrep time: 32 minutes
Makes: 18 servings

• 9       cups potatoes, cubed, Cooked
• 4 1/2 cups apples, Coarsely chopped
• 1       Lb sliced bacon
• 3       cup onions, Chopped
• 1 1/2 cup celery, chopped
• 4 1/2 tablespoons flour
• 2 1/4 cup apple juice  or water
• 1       cup vinegar
• 1       cup sugar

1.  In skillet, cook bacon.
2.  Remove and drain.
3.  Pour off all but 5 T bacon fat, add onion and celery and stir fry 1-2 minutes.
4.  Blend in flour.
5.  Add juice and vinegar, stirring until mixture thickens.
6.  Add sugar.
7.  Preheat oven to 350 F.
8.  Place potatoes, apples, and crumbled bacon in greased 1 1/2 qt casserole.
9.  Add skillet mixture, mixing lightly.
10. Cover and bake 30 minutes.
 

Potato, Sausage and Cabbage Soup

"Italian sausage or regular pork sausage also work well with this soup. Serve hot with chunks of good crusty bread, if desired"

• 2 pounds of fresh sausage, casings removed
• 3-3/4 potatoes, peeled and cubed
• 1-7/8 onion, chopped
• 3-3/4 cups water
• 1-7/8 medium heads cabbage, chopped
• 5-2/3 cups milk, divided
• 1/3 cup and 1 teaspoon all-purpose flour
• 1/2 pound Swiss cheese, diced

Directions
1 In a large skillet over medium high heat, sauté the sausage for 10 minutes, or until browned and crumbled. Drain well and discard the fat.
2 In a large pot over high heat, combine the browned sausage, potatoes, onion and water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the cabbage, return to a boil, reduce heat and simmer for another 20 minutes. Add 2 1/2 cups of the milk and heat slowly to just under a boil. (Note: Don't try to do this too fast, or the milk will burn on the bottom of the pot.)
3 In a separate small bowl, mix the flour with the remaining milk, and add to the pot slowly, stirring constantly, so that the flour does not clump. (Note: Make sure you get out all the lumps because they will not cook out on their own.)
4 When the mixture in the pot thickens, add the cheese and stir off and on until the cheese has melted.

 

Pickled Cucumbers

• 3 large cucumbers
• 4 large onions
• 4 Tbs. coarse salt
• 2 1/2 cups distilled white vinegar
• 3/4 cup sugar
• 1 tsp. celery seeds
• 1 tsp. mustard seeds

Wash, dry, & thinly slice the cucumbers. Peel & slice the onions. Mix the two ingredients together in a bowl & sprinkle with the salt.  Rinse & drain. Bring the vinegar, sugar, & spices to a boil & simmer for 3 minutes. Marinate in refrigerator for at least 24 hours.
For Canning pack the marinated cucumbers & onions loosely in warm jars. Cover with the spiced vinegar & seal immediately.

Can I just come to your party? You cook, I'll eat?

Cold Potato SaladPrep time: 3 hours
Yields: 6 servings

• 6     large potatoes, peeled and quartered
• water, boiling
• 1/2 tsp. salt
• 1    medium onions, minced
• 3    Tbls. vinegar
• 1/2 tsp. mustard, prepared
• 1    tsp. sugar
• 2    tsp. dill seeds

1.  In medium saucepan cook potatoes in boiling salted water until tender.
2.  Drain, reserving 3/4 cup of potato water.
3.  Dice potatoes.
4.  Add oil and minced onion; toss gently.
5.  In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
6.  Keep at room temperature for 2 to 3 hours.
7.  Stir in vinegar, mustard, sugar, and dill seed.
8.  Potato salad will be creamy.
9.  Serve at room temperature.
 

1-7/8 of onion and cabbage??

That's a weird amount! Is it right?

You bet, turn RIGHT at the dirt road!!! Ya'll come girl, all America is welcome! LOL

Bwhahahhaah, the recipe is developed to add or subtract people, you have my permission to add the additional 1/7th!
LIVE A LITTLE, GO FOR IT!!

Heringsalat
(Herring Salad)

• 8 oz   Pickled Herring; Drained
• 1/2    Green Pepper; Seed And Dice
• 1    Apple; Tart, Core And Dice
• 1    Orange; Sectioned And Diced
• 2 tsp.   Onion; Grated
• 2 Tbls. Vegetable Oil
• 1 Tbls. Vinegar
• 4    Lettuce Leaves; Cupped

Combine ingredients and marinate in refrigerator for at least 1 hour.
Serve on inner tightly cupped lettuce leaves.
Yield: 4

Bratwurst

"This is the only way to cook bratwurst. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... its worth the extra cost. Packaged bratwurst is okay, but there's nothing like fresh brats. Serve with brown mustard and on hoagie rolls; serve on substantial hoagie rolls, never on hot dog buns. Mustard is important - it must stone ground mustard. Add warm sauerkraut if you want it, and ketchup if you desire.  Listen to some polka!"

Yield 20 servings.
Prep Time: 20 Minutes
Cook Time: 35 Minutes

• 5 pounds bratwurst
• 5 onions, thinly sliced
• 2-1/2 cups butter
• 15 (12 fluid ounce) cans or bottles beer
• 1 tablespoon and 3/4 teaspoon ground black pepper

Directions
1 Prick bratwurst with fork so they won't explode as they cook, and add to a large stew pot. Add onions and butter or margarine, and slowly pour beer into the pot. Place pot over medium heat, and simmer for 15 to 20 minutes.
2 Preheat grill for medium high heat.
3 Lightly oil grate, and place bratwurst on grill. Cook for 10 to 14 minutes, turning to brown evenly. Serve hot off the grill.

 

GERMAN FARMHOUSE STYLE BRATWURSTYield: 4 LBS

• 1 c  Fresh white bread crumbs
• 1/2 c  Milk
• 2 1/2 lb Lean veal, preferably Shoulder, chilled
• 2 1/2 lb Pork belly or fatty pork Butt, chilled
• 1 Tlbs. plus 2 tsp salt
• 1 tsp.     Freshly ground white pepper
• 1 1/2 tsp.  Freshly ground nutmeg
• 8    Yards prepared casings, about 4 oz.
• 2    Tlbs melted salted butter

  In a small bowl, soak the bread crumbs in the milk. Grind the veal
  and pork belly together, first coarsely and then finely. Place th
  meat in a large bowl. Add the salt, nutmeg, white pepper and softened
  bread crumbs. Mix well with your hands until thoroughly blended.
  Working with about one-quarter of sausage filling at a time (cover
  the rest and refrigerate the remainder).  Stuff the casings loosely
  with the sausage filling. Pinch and twist into 4 inch links.
  Refrigerate the first ones while doing the rest.

  To cook, prick the sausages all over to prevent the skins from
  bursting. Place as many sausages in a skillet as will fit in a single
  layer without crowding.  Pour in about one-half inch of water, cover
  and simmer over low heat for 20 minutes.  Pour off any liquid.  Add
  butter to the pan and cook uncovered, turning, until the sausages are
  evenly browned. about 10 minutes.

DRINK UP!!

MARZENBIER,  A Light , golden-brown and lively flavoured beer which comes mostly from Munich.
BERLINER WEISS, A light beer brewed from wheat through natural fermentation
ALTBIER,  This beer also brewed from natural fermentaioncomes primerily from Cologne and Westfälen.
MUNCHENER, This Dark beer originates in Munich and is quite strong
BOCKIER,  This beer is also strong and dark but it is also very aromatic. It is brewed throughout Germany now but it finds it's origins in a small town called Einböck

 

Is that the FIRST dirt road or the SECOND?

Schweinekotelett in Zweibelsosse
(Pork Chops in Onion Sauce)Preparation time: 23 minutes
Yields: 16 servings

• 16     pork chops
• 1 1/2 teaspoon salt
• 1       teaspoon pepper
• 4 1/2 tablespoons unbleached flour
• 4 1/2 tablespoons vegetable oil
• 8       small onions, or 4 med., thinly sliced
• 1       12 oz can beer
• 2       cup beef broth, Hot
• 2       Tbls. cornstarch

1.  Season pork chops with salt and pepper; coat with flour.
2.  Heat oil in a heavy fry pan.
3.  Add pork chops; fry for 3 minutes on each side.
4.  Add onions; cook for another 5 minutes, turning chops once.
5.  Pour in beer and beef broth; cover and simmer 15 minutes.
6.  Remove pork shops to a preheated platter.
7.  Season sauce to taste.
8.  Blend cornstarch with a small amount of cold water.
9.  Stir into sauce and cook until thick and bubbly.
10.  Pour over pork chops.
11.  Pour over pork chops.
12.  Serve with brussel sprouts and boiled potatoes.
 

If you always turn RIGHT, you'll find me!!...LOL

Sauerbraten MeatballsPrep time: 2 hours
Yields: 12 servings

• 3     lb beef, Ground, lean
• 1     cup milk
• 1     cup bread crumbs, dry
• 1/2  tsp. cloves, ground
• 1/2  tsp. allspice, ground
• 1 1/2  tsp. salt pepper
• 4     Tbls. vegetable oil
• 1 1/2  cup vinegar
• 1 3/4  tsp. ginger, ground
• 1     bay leaf
• 6     Tbls. sugar, brown
• 6     Tbls. unbleached flour

1.  Mix beef, milk, crumbs, cloves, allspice, salt and pepper.
2.  Form into meatballs.
3.  Brown meatballs in hot oil.
4.  Drain off fat.
5.  Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar.
6.  Cover and simmer 1/2 hour.
7.  Skim off fat.
8.  Remove meatballs and keep them warm.
9.  Mix flour and 2 T water.
10.  Slowly stir into the pan juices to make gravy.
11.  Pour gravy over meatballs.
12.  Serve with buttered noodles.