***German Zwiebelkuchen (Onion Pie)***

Preheat oven to 400 degrees.

4 slices tick bacon, diced

2 cups yellow onions, chopped

2 eggs, beaten well

1 cup sour cream

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon caraway seed

1 unbaked 9-inch pie shell

Prick the bottom of the pie shell several times and set aside. Sauté the diced bacon; when done drain most of the bacon grease from the pan (reserving about 2 tablespoons) and add the chopped onions and sauté until they are translucent but not brown. Set aside to cool. In a medium bowl, beat the eggs and sour cream together; add the flour and salt and pepper and stir. Spread the onions and bacon over the bottom of prepared pie shell; pour the sour cream mixture over the top and spread to the sides. Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees and cook for another 15 minutes (30 minutes total). Pie should be golden brown. Serve hot.

 

***German Sauerbraten***

NOTE: Must be started 2 days before you want to serve it….Read recipe well.

2 teaspoons salt

1 teaspoon ground ginger

1 beef roast, about 4 pounds (round, sirloin or boneless chuck)

2 1/2 cups water

2 cups apple cider vinegar

2 medium onions, sliced

1/3 cup granulated sugar

2 tablespoons pickling spices

1 teaspoon whole peppercorns

8 whole cloves

2 bay leaves

2 tablespoons vegetable oil

14 to 16 gingersnaps, crushed

Combine the salt and ginger and rub mixture into the roast on all sides. Place the roast in a deep glass bowl. In a saucepan combine the water, vinegar, sliced onions, sugar, pickling spices, peppercorns, cloves and bay leaves and bring to a boil. Pour mixture over the roast; turn to completely coat. Cover and refrigerate for 2 days; turn once in the morning and once at night each day. At the end of two days, remove the roast and reserve the marinade; pat roast dry. In a large Dutch oven set over medium-high heat, add the 2 tablespoons of vegetable oil and brown the roast on all sides. Strain the reserved marinade, reserving half of the onions and seasonings. Pour 1 cup of marinade and reserved onions and seasonings over the roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Strain cooking liquid, discarding the onions and seasonings. Measure the liquid if necessary, and add enough of the reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add the crushed gingersnaps and simmer until gravy is thickened. Slice roast and serve with the gravy. Gravy is good over the following Potato Dumplings.

 

***Potato Dumplings***

3 pounds russet potatoes

2 eggs

1 cup all-purpose flour, divided

1/2 cup dry bread crumbs

1 teaspoon salt

1/4 teaspoon ground nutmeg

Dash of black pepper

Minced fresh parsley, to taste (optional)

Place the washed potatoes in a saucepan and cover them with water and bring them to a boil. Reduce heat and cover and simmer for 30-35 minutes or until tender. Drain well and refrigerate for at least 2 hours or up to overnight. When you are ready to cook the dumplings peel and grate potatoes and set aside. In a large bowl combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add the reserved potatoes and mix together with hands until well blended. Shape into balls about 1 1/2 inch thick and roll the balls in remaining flour. In a large pot, bring salted water to a boil and add the dumplings a few at a time to the boiling water. Simmer uncovered until the dumplings rise to the top and then cook them for two more minutes. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley if desired. Good with the Sauerbraten gravy (above).

 

***German-Style Green Beans***

2 pounds fresh or frozen green beans, cut into 1 inch pieces

8 bacon strips, diced

1-1/3 large onion, chopped

salt and pepper, to taste

1 tablespoon apple cider vinegar

Place the green beans in a saucepan and cover with water and bring to a boil. Reduce heat to simmer, cover and cook until tender (approximately 15 to 20 minutes). Cook the diced bacon until crisp. When done remove and set aside; save the bacon grease in the pan. Sauté the onion in the bacon grease until it is tender (probably about 5 minutes); remove with a slotted spoon. Drain the green beans and return to pan. Add the cooked onion, 1 tablespoon bacon grease, salt and pepper and heat through. Crumble the bacon and add it to the beans and stir well. Serve immediately.

 

***German Red Cabbage***

1 medium head red cabbage, cored and sliced

2 large tart apples, peeled and sliced

1 medium sweet onion, sliced and separated into rings

1 1/2 cups water

1 cup apple cider vinegar

1/2 cup granulated sugar

1 tablespoon butter or margarine

1 teaspoon salt

6 whole peppercorns

2 whole allspice

2 whole cloves

1 bay leaf

2 teaspoons cornstarch

2 teaspoons cold water

cheesecloth (for the spices)

Place the cabbage, apples, onion, water, vinegar, sugar, butter and salt in a large Dutch oven. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth and bring up the corners of the cheesecloth and tie with kitchen string to form a bag. Add the bagged spices to the vegetables and bring mixture to a boil. Reduce heat, cover and simmer for 1 hour and 15 minutes. Take out the spice bag and discard. In a small bowl combine cornstarch and cold water and stir well until smooth; slowly stir into the cabbage mixture. Bring to a boil and cook while stirring for 1 or 2 minutes or until thickened. Serve and enjoy.

 

***Kielbasa with Apple Caraway Sauerkraut***

Preheat oven to 425 degrees.

Kielbasa sausage, about 2 pounds, sliced

1 medium onion, chopped

1 tart green apple, cored, peeled, chopped

1 package sauerkraut

1 tablespoon caraway seeds

1 cup chicken stock (or 1 bouillon cube and 1 cup of water)

Place a large oven-proof skillet over medium heat and sauté the sliced kielbasa until it is browned. Remove kielbasa to a plate and keep warm. Do not drain the pan; add the apple and onion and sauté for one minute. Meanwhile, drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes. Serve with applesauce.

 

***Sour Cream Peach Kuchen***

For the cake… Preheat the oven to 400 degrees.

3 cups all-purpose flour

1 1/4 cups granulated sugar, divided

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup cold butter or margarine

2 (29 ounce) cans sliced peaches, drained

1/2 to 1 teaspoon ground cinnamon

In a bowl combine the flour, 1/4 cup sugar, baking powder and salt and cut in butter or margarine until the mixture resembles coarse crumbs. Press in the bottom and one inch up the sides of a greased 13 x 9 x 2 baking dish. Arrange peaches over crust. Combine the cinnamon and the remaining sugar and sprinkle over the peaches. Bake in preheated oven for 15 minutes and take pan out of the oven. For the topping… 4 egg yolks 2 cups sour cream 2 tablespoons granulated sugar 1/4 teaspoon ground cinnamon Meanwhile in a medium bowl mix well the egg yolks and sour cream; spread evenly over the peaches. Combine the sugar and the cinnamon and sprinkle over the top. Bake for 30-35 minutes or until golden brown. Serve warm or cold. This is good alone (with coffee!) or with sweetened whipped cream, cool whip or ice cream.

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