Germany: Our German Recipe Collection: Noodles, Pancakes and Vegetables

• Spatzle (spaetzle Noodles)
• Kasespatzle (spaetzle Cheese Noodles)
• Spargelgemuse (fresh Asparagus)
• Spargel In Weisser Sosse (white Asparagus In White Sauce)
• Grune Bohnen Mit Dill (grean Beans With Dill)
• Rosenkohl In Bier Gedunstet (brussels Sprouts In Beer)
• Gedunstetes Weisskraut (skillet Cabbage)
• Suss-saures Rotkraut (sweet-and-sour Red Cabbage)
• Karotten In Bier Gedunstet (carrots In Beer)
• Pilze In Sahnesosse (mushrooms In Cream Sauce)
• Marinierte Toamten (marinated Tomatoes)
• Suss-saures Kartoffelgemuse (sweet-and-sour Potatoes)
• Rotkohl (red Cabbage)
• Kohl Westfalisch (westphalian Cabbage)
• Erbsenpuree (yellow Split-pea Puree)
• Kartoffelpuree Meerrettich (mashed Potatoes/horseradish Crm)
• Kartoffelpfannkuchen (potato Pancakes)
• Brussels Sprouts in Beer
• Potato Pancakes German Style

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Spatzle (spaetzle Noodles)
Categories: German, Breads
  Servings:  4
 
      3 c  Flour; Unbleached
      1 t  Salt
    1/4 t  Nutmeg
      4    Eggs; Large, Beaten
    1/2 c  ;Water, Or More
    1/4 c  Butter
 
  Sift flour, salt and nutmeg together in a bowl.  Pour eggs and 1/4 cup
  water into middle of flour mixture, beat with a wooden spoon.  Add enough
  water to make the dough slightly sticky, yet keeping it elastic and stiff.
  Using a spaetzle machine or a colander with medium holes, press the
  noodles into a large pot full of boiling salted water.  Cook noodles in
  the water about 5 minutes or until they rise to the surface.  Lift noodles
  out and drain on paper towels.  Brown noodles in melted butter over low
  heat.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Kasespatzle (spaetzle Cheese Noodles)
Categories: German, Breads, Cheese/eggs
  Servings:  4
 
      3 T  Butter Or Margarine
      3    Onions;Sliced In Small Rings
      3 oz Emmenthaler Cheese; Grated
      1 t  Dry Mustard
      2 c  Spaetzle Noodles
      2 T  Chives; Chopped
 
  Heat butter in frypan, add onions, and brown lightly.  Toss cheese with
  dry mustard.  Add cooked noodles to cooked onions and cheese; mix well.
  Place mixture in an ovenproof casserole.  Bake at 300 degrees F. for 20 to
  30 minutes or until hot and bubbly.  Sprinkle top with chopped chives
  before serving.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Spargelgemuse (fresh Asparagus)
Categories: German, Vegetables
  Servings:  6
 
      2 lb Asparagus; Fresh, Any Color
           ;Water, Boiling Salted
    1/4 c  Butter
      3 T  Parmesan Cheese; Grated
      1    Egg; Large, Hard-cooked
 
  Wash asparagus spears and trim off tough ends.  Place asparagus in boiling
  salted water and cook until tender, 7 to 10 minutes.  Drain off liquid.
  In a small saucepan, melt the butter, cook over low heat until lightly
  browned.  Sprinkle freshly grated cheese over butter and mix.  Spoon over
  asparagus.  Garnish with sliced hard boiled egg.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Spargel In Weisser Sosse (white Asparagus In White Sauce)
Categories: German, Vegetables
  Servings:  4
 
     29 oz White Asparagus; (2 Cans)
      2 T  Margarine
      2 T  Unbleached Flour
    1/2 c  ;Asparagus Liquid
    1/2 c  Milk
      4 oz Ham;Cut into Julienne Strips
    1/8 t  Nutmeg; Freshly Grated
    1/4 t  Salt
 
  Drain asparagus spears, reserving 1/2 cup of the liquid.  Heat margarine
  in a saucepan.  Add flour; blend.  Gradually pour in asparagus liquid and
  milk.  Stir constantly over low heat until sauce thickens and bubbles.
  Add cooked ham and seasonings.  Gently stir in asparagus spears; heat
  through but do NOT boil.  Serve in preheated serving dish.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Grune Bohnen Mit Dill (grean Beans With Dill)
Categories: German, Vegetables
  Servings:  4
 
      9 oz Cut Green Beans; Frozen(1pk)
    1/3 c  ;Water, Boiling
      1    Beef Bouillon Cube
      1 t  Dillweed OR Dillseed
      2 T  Butter
 
  Place frozen green beans in saucepan with boiling water, bouillon cube,
  and dill.  Cover; bring to a boil.  Separate beans with a fork, reduce
  heat and simmer for 10 minutes or until tender.  Drain.  Stir in butter
  and serve.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Rosenkohl In Bier Gedunstet (brussels Sprouts In Beer)
Categories: German, Vegetables
  Servings:  4
 
      1 lb Brussels Sprouts; Fresh
           Beer; Any Brand, To Cover
    1/2 t  Salt
      2 T  Butter
 
  Trim and wash sprouts.  Place in a medium-size saucepan and pour enough
  beer over them to cover.  Bring to a boil, reduce heat and simmer for 20
  minutes or until tender.  Add more beer if needed, as liquid evaporates.
  Drain; add salt and butter.  Serve hot.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Gedunstetes Weisskraut (skillet Cabbage)
Categories: German, Vegetables
  Servings:  4
 
      2 T  Vegetable Oil
      3 c  Cabbage; Finely Shredded
      1 c  Celery; Chopped
      1    Green Pepper; Small, Chopped
      1    Onion; Small, Chopped
    1/2 t  Salt
    1/4 t  Pepper
 
  Heat the oil in a large frypan about 20 minutes before serving time.  Add
  ingredients and cook over medium to low heat about 15 minutes.  Stir
  often.  Cover pan during the last 5 minutes of cooking time.  Stir once or
  twice.  Serve immediately.  (Vegetables will be crisp.)
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Suss-saures Rotkraut (sweet-and-sour Red Cabbage)
Categories: German, Vegetables
  Servings:  6
 
    1/4 c  Butter
      4    Apples; Med., Peel, Slice
    1/2    Onion; Red, Chopped
      1    Red Cabbage; Head,Fine Shred
      1 c  Red Wine
      4    Cloves; Whole
    1/3 c  Brown Sugar
      2    Bay Leaves
    1/4 c  Vinegar
    1/4 c  Butter
           Lemon Juice;Of 1/2 Med.Lemon
 
  Melt butter in 4-quart Dutch oven.  Add apples and onions, saute slightly.
  Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
  Simmer, covered, for 1 hour, then add the remaining ingredients.  Heat to
  melt the butter and serve immediately.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Karotten In Bier Gedunstet (carrots In Beer)
Categories: German, Vegetables
  Servings:  4
 
      4    Carrots; Large
      1 T  Butter
      1 c  Dark Beer; Any Brand
    1/4 t  Salt
      1 t  Sugar
 
  Peel and slice carrots into long, thin slices.  Melt butter in medium-size
  frypan; add beer and carrots.  Cook slowly until tender, stirring
  frequently.  Stir in salt and sugar.  Cook for another 2 minutes and serve
  hot.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Pilze In Sahnesosse (mushrooms In Cream Sauce)
Categories: German, Vegetables
  Servings:  4
 
      2 lb Mushrooms; Fresh
    1/4 lb Bacon; Diced
    1/4 c  Butter Or Margarine
      2    Onions; Large, Diced
      1 c  White Wine
    1/2 t  Salt
    1/4 t  Pepper
    1/4 t  Paprika
           Nutmeg; Pinch of
           Mace; Pinch Of
      1 c  Cream; Heavy
           Lemon Juice; 1/2 Med Lemon
      2    Parsley; Sprigs
 
  Clean mushrooms and slice in half if large.  Pat dry.  Fry bacon in a
  large pan until lightly browned.  Remove from pan and reserve.  Add the
  butter to the pan drippings.  Add onions; saute until lightly browned.
  Add mushrooms; cook until tender, stirring often.  Stir in wine, salt,
  pepper, paprika, nutmeg, and mace.  Cover frypan and cook over low heat 15
  minutes.  Off the heat, add the cooked bacon, cream and lemon juice.
  Reheat until just warm.  Do NOT let the mixture boil!!!  Garnish with
  parsley and serve with noodles or dumplings.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Marinierte Toamten (marinated Tomatoes)
Categories: German, Vegetables
  Servings:  4
 
      4    Tomatoes; Large *
      1 c  Vegetable Oil
    1/4 c  Wine Vinegar
    1/4 t  Mustard; Dry
      1 t  Salt
    1/4 t  Black Pepper
      1    Garlic; Clove, Large, Minced
      1 T  Basil; Fresh, Chopped
      2    Thyme; Sprigs, Fresh,Chopped
      1    Marjoram; Fresh, Sprig, Chop
      1 T  Scallion; Minced
 
  *    Tomatoes should be peeled and sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Place tomato slices in serving bowl.  Combine remaining ingredients and
  pour over tomatoes.  Toss lightly.  Chill for 1 hour or longer before
  serving.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Suss-saures Kartoffelgemuse (sweet-and-sour Potatoes)
Categories: German, Vegetables
  Servings:  4
 
      8    New Potatoes; Boiled In Skin
      1    Onion; Medium, Diced
    1/4 t  Salt
    1/4 t  Pepper
    3/4 c  Sugar
      4    Bacon; Slices, Cut Up
    3/4 c  Vinegar
 
  Peel and cube potatoes.  Add diced onion, salt, pepper, and sugar.
  Reserve in a covered bowl.  In a small frypan, fry the bacon until crisp.
  Add the vinegar to the hot bacon and bring to a boil.  Pour immediately
  over potato mixture, mix well.  If too tart, add a little more sugar
  before serving.  Cut endive or leaf lettuce add to this is very good.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Rotkohl (red Cabbage)
Categories: German, Vegetables
  Servings:  4
 
      2 T  Vegetable Oil
      2    Onions; Small, Sliced
      2 lb Red Cabbage; Shredded
      2 T  Vinegar
           Salt; To Taste
      1 t  Sugar
      1    Apple; Large, Tart, *, OR
    1/2 c  Applesauce
    1/2 c  Red Wine
    1/2 c  Beef Broth; Hot
 
  *  Core and peel apple, then fine chop it.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Heat oil in a Dutch oven and saute onions 3 minutes.  Add cabbage and
  immediately pour vinegar over cabbage to prevent it from losing its red
  color.  Sprinkle with salt and sugar.  Add chopped apple or applesauce and
  a piece of salt pork.  Pour in red wine and hot beef broth.  Cover and
  simmer for 45 to 60 minutes.  Cabbage should be just tender, not soft.
  Shortly before end of cooking time, remove salt pork; cube and retrun it
  to the cabbage if desired.  Correct seasonings and serve.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Kohl Westfalisch (westphalian Cabbage)
Categories: German, Vegetables
  Servings:  4
 
      2 lb Cabbage; (1 Head) Approx Wt.
      3 T  Vegetable Oil
      1 t  Salt
      1 t  Caraway Seeds
      1 c  Beef Broth
      3    Apples; Small, Tart
      1 T  Cornstarch
      2 T  ;Water, Cold
      3 T  Red Wine Vinegar
    1/4 t  Sugar
 
  Shred Cabbage.  Heat vegetable oil in a Dutch oven, add cabbage, and saute
  for 5 minutes.  Season with salt and caraway seeds. Pour in the beef broth
  and cover, simmer over low heat for about 15 minutes.  Meanwhile peel,
  quarter, core and cut apples into thin wedges.  Add to cabbage and simmer
  for another 30 minutes.  Blend cornstarch with cold water, add to cabbage,
  and stir until thickend and bubbly.  Season with vinegar and sugar just
  before serving.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Erbsenpuree (yellow Split-pea Puree)
Categories: German, Vegetables
  Servings:  6
 
      2 c  Yellow Split-peas; Dry
      6 c  Stock, Broth; Or Water
      1    Onion; Large, Whole
      1    Carrot; Large
      1    Turnip or Parsnip; Large
    1/8 t  Marjoram; Dried
    1/8 t  Thyme; Dried
      1 t  Salt
      1    Onion; Small, Minced
      2 T  Butter; Melted
      2 T  Unbleached Flour
 
  Presoak peas, if necessary, according to package directions.  Drain well,
  if presoaked.  In a large pot, add water or stock, whole onion, carrot,
  turnip or parsnip, marjoram, thyme, and salt.  Cook until peas and
  vegetables are tender, about 1 1/2 to 2 hours.  Drain well.  Mash peas and
  vegetables in blender or press through a sieve.  In a small frying pan,
  saute the minced onion in butter until lightly browned; blend in flour and
  cook about 2 minutes.  Add to blended peas and vegetables.  Beat until
  fluffy and serve hot.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Kartoffelpuree Meerrettich (mashed Potatoes/horseradish Crm)
Categories: German, Vegetables
  Servings:  4
 
      5    Potatoes; Medium
           ;Boiling Water
    1/2 t  Salt
      2 T  Butter
           Pepper; Freshly Ground
    1/2 c  Sour Cream
      1 T  Horseradish
      2 t  Parsley; Minced
 
  Peel and quarter potatoes.  Cook in boiling salted water in medium-size
  saucepan until tender, drain.  Mash, adding 1 T butter and the pepper.
  Add sour cream, horseradish, and minced parsley.  Whip as for mashed
  potatoes.  Place in serving bowl; top with 1 T melted butter and serve.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Kartoffelpfannkuchen (potato Pancakes)
Categories: German, Vegetables
  Servings:  4
 
  2 1/2 c  Potatoes; (2 Large) *
      3 c  ;Water
      1 t  Lemon Juice
      1    Potato; Boiled, Mashed
      1    Egg; Large, Beaten
      2 T  Milk
    1/2 t  Salt
           Vegetable Oil; As Needed
 
  *    Potatoes are grated on medium grater.  2 1/2 Cups Approx.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Grate raw potatoes into water to which lemon juice has been added.  Place
  potatoes in a strainer or cheese cloth and drain off liquid.  Drain well.
  Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
  Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in
  hot oil in a large frypan.  When firm on the bottom side, loosen edges and
  turn.  Brown on other side.  Remove, drain on paper towel, and keep warm.
  Continue until all batter is used.  Serve immediately.
  NOTE:
  If potato cakes are served with meat, sprinkle with salt. Sprinkle with
  sugar if served with applesauce.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Rosenkohl In Bier Gedunstet (brussels Sprouts In B
Categories: German
  Servings:  4
 
      1 lb Brussels Sprouts; Fresh
           Beer; Any Brand, To Cover
    1/2 t  Salt
      2 tb Butter
 
  Trim and wash sprouts.  Place in a medium-size saucepan and pour
  enough beer over them to cover.  Bring to a boil, reduce heat and
  simmer for 20 minutes or until tender.  Add more beer if needed, as
  liquid evaporates. Drain; add salt and butter.  Serve hot.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Potato Pancakes German Style
Categories: German, Vegetables
  Servings:  4
 
  2 1/2 c  Potatoes; (2 large) *
      3 c  ;water
      1 ts Lemon juice
      1    Potato; boiled, mashed
      1    Egg; large, beaten
      2 tb Milk
    1/2 ts Salt
           Vegetable oil; as needed
 
  *    Potatoes are grated on medium grater.  2 1/2 Cups Approx.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
  Grate raw potatoes into water to which lemon juice has been added. Place
  potatoes in a strainer or cheese cloth and drain off liquid. Drain well.
  Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
  Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in
  hot oil in a large frypan.  When firm on the bottom side, loosen edges and
  turn.  Brown on other side.  Remove, drain on paper towel, and keep warm.
  Continue until all batter is used. Serve immediately. NOTE: If potato cakes
  are served with meat, sprinkle with salt. Sprinkle with sugar if served
  with applesauce.
 
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