German Recipes

KARTOFFEL KLOESSE (GERMAN POTATO DUMPLINGS)

9 medium potatoes, peeled
1 teaspoon salt
3 eggs, beaten
1 cup all-purpose flour
2/3 cup bread crumbs
1/2 teaspoon ground nutmeg
1 cup butter
2 tablespoons finely chopped onion
1/4 cup dry bread crumbs


Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs.
Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm.
While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.

ROULADEN

12 portions of Rouladen beef
Or 12 portions thinly sliced top sirloin
Or 12 portions Steak-Ums, thawed
1/2 lb. Bacon
1 c. Chopped onion
3/4 c. Prepared mustard
2 T. Dill weed
1/2 tsp. Salt
1/2 tsp. Fresh ground pepper
1/4 c. No-fat sour cream
3 T. Corn starch
2 T. Onion powder
1 1/2 c. Water
3 large dill pickles (optional



In a large skillet, fry bacon until crisp. Remove to paper towels. Drain grease, reserving 2 T. Saute onions in 1 T. Remaining drippings. Remove and drain. Crumble cooled bacon slices. In a medium bowl combine crumbled bacon, onions and mustard; spread on meat portions and roll. (Optional....Slice pickles lengthwise into quarters and lay across top of meat slice before rolling). Secure with toothpicks if necessary. Heat remaining 1 T. Drippings in skillet, and brown meat rolls over medium heat. Remove from skillet to platter with a slotted spoon. Add 1 cup water. Stir to blend meat drippings. Add sour cream, onion powder, dill weed, salt and pepper. Blend over low heat until smooth. Mix corn starch with 1/2 cup water. Add to skillet, stirring over low heat until thickened. Place meat rolls in gravy. Spoon gravy over rolls to keep them moist. Cover and simmer 15 minutes. Serve with noodles, rice or spaetzle.

DILLY MEAT BALLS AND SAUCE

MEAT BALLS

1 lb. Lean ground beef
1/4 lb. Ground pork
1 c. Chopped dill pickle
1 egg
3 T. Dill pickle juice
3 T. Milk
1/2 c. Chopped onions
1/2 c. Bread crumbs
3 T. Worcestershire Sauce
2 T. Chopped fresh dill weed
1/2 tsp. Salt
1/2 tsp. Fresh ground pepper



SAUCE

2 T. Cooking oil
4 T corn starch
1 1/2 c. Water
1 c. No-fat sour cream
2 T. Fresh dill weed
1/2 cup sliced mushrooms or 1 (4 oz.) can stems and pieces
2 T. Onion powder
1/2 tsp. Salt
1/2 tsp. Fresh ground pepper


In a large mixing bowl, combine all the top ingredients. Mix with hands to combine well. Form into small balls (1 inch diameter). In a large skillet, brown meatballs in cooking oil. Drain fat. Add 1 cup water, onion powder, salt and pepper. Stir and scrape pan to blend with meat drippings. Cover, and simmer over low heat for 20 minutes. Remove meatballs. Add sour cream, mushrooms and dill. Blend over medium heat until smooth. Mix corn starch with ½ cup water until smooth. Stir into sour cream mixture, and mix until thickened. Return meatballs. Cover and simmer 10 minutes. Wonderful served with spaetzle and German Style Green Beans.



GERMAN STYLE GREEN BEANS

1 lb. Fresh or canned cut green beans
5 slices bacon
¼ c. Onion coarsely chopped
1 T. Vinegar
1 tsp. Sugar
¼ tsp. Salt
½ tsp. Fresh ground pepper


In a medium saucepan, fry bacon slices until crisp. Remove and blot bacon. Discard all but 1 T. Bacon drippings. Fry onion in remaining drippings until translucent. Add prepared fresh green beans and one cup water, or canned beans with canning liquid. Add vinegar, sugar, salt and pepper. Stir, and bring to a boil on high heat. Cover, and simmer over low heat 15 minutes. Strain off liquid and serve with crumbled bacon on top.


SPAETZLE
BAVARIAN MINI-DUMPLINGS

2 1/4 c. sifted all purpose flour
2 eggs
1 cup milk
1/2 tsp. salt
2 T. salt


In a small bowl mix salt and flour. Add milk and eggs. Beat until batter is smooth. Fill a large saucepan with water. Add 2 T. salt and bring to a boil. Allow batter to drip from a large holed colander or force through spaetzle maker into boiling salted water. Cook for about a minute or until noodles rise to the surface. Remove with a slotted spoon. Drain well, tossing to keep from sticking. Reheat by tossing in skillet with butter or margarine.

GERMAN BROTCHEN ROLLS

2 tablespoons active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F)
2 tablespoons shortening
2 teaspoons salt
7 cups all-purpose flour
3 egg whites, stiffly beaten
1 egg white (for egg wash)
2 tablespoons cold milk


In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

GLU WINE (GERMAN HOT SPICED WINE)

3 liters dry red wine
½ c. lemon juice
1 T. ground cloves
1 T. ground cinnamon
10 sticks cinnamon
1 tsp. ground nutmeg
¼ c. whole cloves
1 - 3 c. sugar to taste


In a large saucepan mix all ingredients except sugar until simmering but not boiling. Add sugar while tasting, until satisfied with flavor. Some like it tart and some prefer very sweet. Serve with cinnamon sticks to stir.