Needing Recipes

I have a recipe passed down from my Grandfather's Mother. It is our understanding that it is a German Breakfast cake. I grew up eating this and it is delicious. It is definitely a dipping into coffee/tea/milk type of cake. It's called Apies Cake (pronounced Apee Cake). I have a blog where I've posted the recipe, you can view it here. It will be in the Feast/recipe section: http://www.yourlifevents.com

Hi J. I will send some to you tonight for some simple deserts, an a favorite of my niece an nephew which is a taco casserole, which is quite simple an quick to make.

Great project! Your dad will probably love it!!

I am German. I cook pretty healthy, and i believe in pleasure. There once was a list in the New Yorker of ten things we do not eat, but we should. We were happy to find that we regularly ate most of what was on the list! And mostly because it was the cuisine i grew up with (mom's a great cook, so is my brother) -- not because we're so smart. So, on the list were, e.g. kale, prunes and red beets. And here are two recipes that contain those.

Stew of Kale -- "Wirsingeintopf"
You need...a large kale, 2-3 carrots, 1 onions, 2-3 potatoes, fresh ginger, fresh garlic, some sweet/whipping cream, salt, black pepper, nutmeg (freshly ground), if you want: a nice garlicy, spicy sausage or bits of fried bacon. A good cast-iron pot with a heavy base would be nice. Ah, olive oil, of course.
Heat the pot, add the oil. Into the hot oil put sliced kale (ca 1cm wide, 2-5 cm long bits) and chopped onion. Fry this. The kale will take colour, and should, but not in many places. Add sliced carrots, fresh minced ginger, minced garlic (2 cloves maybe), stir fry on. When the kale is softening and has fried-brown spots here and there, add the diced potatoes, then some cream and water (or only cream, if you want to fatten up) and a good amount of salt. Let it simmer. If you want to add sausage, do it now. When its all good and round tasting, and the potatoes are soft, spice it up with pepper and nutmeg. If you would like to have this with bacon, fry the bacon separately in bits, and add before serving. This dish improves with reheatings.

It's a German tradtitional. The ginger is of course a bit of Asian crossover from me, the garlic is Italian crossover from my mom (who is of Prussian/russian decent).

Beer goes well with it the say (i don't like beer).

Red beet salad -- "Rote Beete Salat"
Ok, for this you will need...2-3 red beets, a good apple or a good orange, ca. 8 prunes, pumpkin seeds, 1-2 carrots, a clove garlic, salt, black pepper, lemon juice (or orange juice), honey, olive oil, pumpkin seed oil.

You can make this with raw red beets (for the brave hearted) or with red beets that you have scrubbed or peeled and wrapped in aluminum foil and baked in the oven for 45-55 minutes at ca. 380ºF. The latter version is softer ad sweeter. So maybe this for cold days, the raw version for hot days.

Grate (rasp) the beets and carrots and apple on a coarse grater. If you use ornage instead, peele it, prepare small chunks. Put in a nice bowl (preferably in light reddish or yellow colours, or just a white bowl), add minced garlic, the thinly sliced prunes, and put in the freshly roasted pumpkin seeds (they can still be hot). Now you add -- (in quantities that you usually use to make a nice, rich dressing for a fresh salad, and which will nicely moisten, but not drown this salad) -- Lemon juice (or orange juice), honey, and the oils (a lot of olive, a little of the precious pumpkin seed oil). Use salt and pepper to taste. Eat with good company and good bread, cheese, or a warm dish or even a soup.

This is a traditional too, but used to be more frugal of course, in the old days. It is fun to experiment with crossovers like roasted sesame seeds and oil instead of pumpkin seeds, or walnuts and walnut oil etc. Molly Katzen has a version of this with pineapple in it. The taste should be dark and beety, but also fruity, a little sweet and refreshing.

Hope you like those, and if you do, hope your dad will like them too!

Good luck!!
D.

Also try www.tasty-german-recipe.com/. They even have kid recipes that are totally easy! If he feels like getting adventurous you can look at rachelray.com. Good luck!

Stuffed Cabbage Leave

Ingredients:
1. ½ LB Raw Ground Beef
2. ½ cup Boiled Brown Rice
3. ½ cup Raw White Rice
4. 1 bunch of Fresh Parsley (or 2 TBS. of Dry)
5. 1 bunch of Mint Leaves (or 2 TBS. of Dry)
6. ½ bunch of Fresh Dill leaves (or 2 TBS. of Dry)
7. 1/2 Jar of Spaghetti Sauce or 1 can of Tomato sauce
8. 1 White onion chopped finely
9. Salt and Pepper to taste
10. Olive Oil
11. 1 Big Head of Cabbage
12. 2 cups of Chicken stock or Bouillon

Method:

Boil 10 glasses of water in a deep pan. Once it starts boiling drop in the whole Cabbage and shut the stove. Leave it in there for 10 minutes. Take the cabbage out and throw the water and keep the cabbage in a Tray and when it’s a little cool pull out the leaves and separate them one by one and cut them in Half.

Put the top 9 Ingredients in a Glass pan and add 1 TBS. of Olive Oil. Mix with hand and keep aside.

Then to stuff the cabbage take a leaf and put about 1 TBS of the stuffing in the middle and try to tuck it in firmly and place it in the same pan in which you steamed the cabbage. Put it face down layer by layer till it’s all one on top of the other. Then pour the soup and 1 TBS of Olive oil on the top. Take a small lid from a smaller pan and push it down on the leaves and then shut the Pan with its Lid. Let it cook for 15 mts. or till all the water has dried on Medium heat. Let it cool a little and then enjoy.

Try www.recipesource.com. You can find recipes from all over the world on this site, and you can search by country, region, or type of food. It's not a pretty site, but some of the best recipes I've found are there.

Here's an easy German snack...
Use a package of frozen yeast bread rolls (Bridgeford is one), thawed
Cooked ground sausage (I've used Italian), about 1 lb.
16 oz. jar Sauerkraut, drained

Mix together sausage and sauerkraut into a bowl. Spread out roll in your hand (may need to use flour to keep from sticking to your hand) and place some sausage mixture in the middle of the roll. Cover the sausage mixture with the roll to form a ball. Krimp edges so the mixture doesn't come out. Place krimped side down on baking sheet sprayed with Pam. Bake rolls in oven at 350 degrees until the rolls are golden brown, about 25 minutes.

They are yummy!

I sent you an email with multiple options! Good Luck and enjoy!

Have you checked out the website www.allrecipes.com. It is awesome! You can even do a search by specific ingredients that you want or don't want. They even have reviews from people who have tried it so you can get an idea of what others have done. We use it mostly to find recipes that my little guy can have because he has several food allergies.

Check out the book "The Quilter's Kitchen" by Jennifer Chiaverini. It's from the Elm Creek Quilts series and has some good German recipies in it. I also have a book called the "Melting Pot of Mennonite Cookery" which can be found online. It has lots of good traditional German mennonite recipies in addition to russian, polish and other areas. Sorry, have too many to type up and send directly but those books should help you get started. Have fun!

This isn't a German recipie, but it's easy and good.

PORK CHOPS ON RICE

3 or 4 sirloin pork chops
1 1/3 uncooked precooked rice (I use brown rice)
1 c. orange juice
1 can chicken and mushroom soup

In skillet, brown seasoned pork chops on both sides. Place rice in 9x13" dish; pour orange juice over rice. Arrange pork chops on rice. Scoop out chicken and mushroom soup over the chops.

Cover and bake at 350 for 40-45 min. Uncover; bake 10 min. Enjoy!

M. Hennessee
____@____.com

I get good ideas from bettycrocker.com and bisquick.com most are really simple but still taste good. two of our favorites are the cheeseburger pie and the parmesan sausege balls.

I love to cook too!:) Here are some our favorite recipes to help you out.

Brats and Sauerkraut

2 Cans Sauerkraut
6-8 Brats, cut into 1in. pieces
2 Cans Stewed Tomatoes (with juice)
1/2 Cup Brown Sugar

Layer ingredients in order in large casserole dish cover with foil and bake at 325 degrees for about 1-1/2 hours or until brats are cooked through.

Baked Basil Salmon

2 tsp. basil
4 cloves garlic, minced
12 Tbsp. olive oil
1/2 tsp. salt
1 tsp. pepper
2 Tbsp. parsley
2-16oz. cans salmon

Remove bones from salmon. Place salmon in an 8x8 baking dish. Set aside. Mix remaining ingredients pour evenly over salmon cover with foil (make a slit in foil for steam to escape) Bake at 375 degrees for 20 minutes. Serve over pasta (I prefer linguine)with Alfredo sauce (below)

Quick Alfredo Sauce

1/4 c. butter
1 c. heavy cream
1 clove garlic, minced
1-1/2 c. Parmesan cheese
1/4 c. fresh parsley(or 2 Tbsp. dried)

Melt butter is sauce pan add garlic, cook 2-3 min. Add remaining ingredients bring to a boil and reduce heat, simmer 5-6 minutes. Sauce will thicken as it cools.

Bow Ties with Asparagus and Honey Ham

1 package (16oz.) bow tie pasta
1-1/2 cups heavy whipping cream
1 pound fresh asparagus, cut into 1-inch pieces
3 Tablespoons water
1/2 cup Parmesan cheese
1/2 pound sliced honey ham cut into thin strips

Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened. Place asparagus and water in microwave-safe dish. Cover; microwave on high for 6-7 minutes until tender. Drain. Drain pasta and place in a large serving bowl. Add cream, asparagus, Parmesan cheese and honey ham; toss to coat. Yield: 6 servings

Delicious Hot Sanwich Roll

1 Roll of Refrigerated French Bread Dough
1/4 LB. Thinly Sliced Salami
1/2 Lb. Shaved Honey Ham
1/2 Cup Diced Green Pepper-Sauted
1 Cup Shredded Mozzarella Cheese
1 Cup Shredded Cheddar Cheese
1 Tbsp. Melted Butter
Parmesan Cheese

Unroll bread dough into rectangle. Layer the meat and cheese over the top leaving 2 inches along one long side with nothing on it (to seal it when you roll it back up). Sprinkle with green peppers. Roll up and seal ends. Rub with melted butter and sprinkle with Parmesan cheese. Bake at 350 degrees for 20-30 minutes.

This is another favorite recipe at our house
and it's so simple...the best kind of recipe in my opinion!
I found it in The Christian Womanhood Cookbook.

Baked Ranch Chicken

3/4 Cup Crushed Cornflakes
3/4 Cup Parmesan cheese
1Pkg. Ranch Dressing Mix
8 Chicken Breasts
Melted Butter
Mix the cornflakes, Parmesan cheese, and the package of Ranch dressing mix. Dip the chicken in melted butter. Roll in the cornflakes mixture. Place chicken pieces in a shallow baking dish. Add 1/4-1/2 inch of water to the bottom of the pan so chicken will be tender. Cover with foil and bake at 350 degrees for 2-3 hours.

Mom's Meat Loaf

4 Slices of Bread
1/2 Cup Brown Sugar
2 Tablespoons Mustard
1 Cup Ketchup
2 Tablespoons Minced Onion
1 Teaspoon Salt
3 Eggs
1/2 Cup Oatmeal
2 Pounds Ground Beef

Combine ground beef, bread crumbs, minced onion, salt, egg and oatmeal in a large bowl. Shape meat mixture into a loaf in a 9x13 baking pan. In a small bowl combine brown sugar, mustard and ketchup and spread over top of the meat loaf. Bake at 350 degrees for one hour.

Chipped Beef Cheese Ball

blocks of cream cheese, softened
2 tbsp. Worcestershire sauce
2 pkg. dried beef, finely chopped.
1 bunch of green onions, finely chopped
Dash of garlic salt

Set aside 1/3 of beef and onions. Combine cream cheese, remainder of beef, Worcestershire, remainder of onions, and garlic salt in food processor. Pulse until blended. Form into a ball, and roll in reserved beef and onions. Serve on a platter with crackers and cheese knives. If you don’t have a food processor, you can mix this by hand in a large mixing bowl.

Aunt Karen's Famous Poppy Seed Dressing

This is a favorite salad dressing at our house. I have had many requests for the recipe although, I can't take the credit for it since this recipe was given to me by my aunt:)
I hope you enjoy! ~G.

1-1/2 Cups Granulated Sugar
1 tsp. Dry Mustard
2 tsp. Salt
1/2 Med. Onion
2/3 Cup Cider Vinegar
2 Cups Vegetable Oil
2 tsp. Poppy Seeds

Chop onion and vinegar in blender. Add sugar, dry mustard, salt and blend. Add oil 1/4 cup at a time, blend well each time. Stir in poppy seeds with spoon. Refrigerate.

HI! I'm German are there any specific German recipes you want?