***German Sausage Chowder***

3 cubes of chicken bouillon

5 medium potatoes, peeled and cubed

1 onion, diced

1 small head cabbage, cored and sliced

water to cover

vegetables 1 (16 ounce) package

kielbasa sausage, sliced

1 (12 fluid ounce) can evaporated milk

1 pound Swiss cheese, shredded

salt and pepper, to taste

Place the bouillon cubes, potatoes, onion, cabbage and water enough to cover them into a large soup pot. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes. Add the sausage and cook for an additional 20 minutes. Reduce to low, and stir in the evaporated milk and cheese. Cook just until heated through and cheese is melted; do NOT allow the soup to boil. Remove from heat, add salt and pepper to taste and serve immediately.

 

***Warm German Potato Salad ***

8 potatoes, peeled and cubed

Salted water, for cooking potatoes

8 slices bacon

2 tablespoons all-purpose flour

4 tablespoons granulated sugar

2/3 cup water

1/2 cup white wine vinegar

1 cup green onions, chopped (or mild onions, chopped)

salt and pepper, to taste

Bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook until they are tender but still a little bit firm; when done drain the potatoes and set aside to cool. Meanwhile, place the bacon in a large, deep skillet and cook over medium high heat until it is evenly brown. Reserving the bacon fat, drain the bacon, crumble and set aside. Add the bacon fat back to skillet along with flour, sugar, 2/3 cup of water and the vinegar; cook over medium heat until dressing is well thickened. Add bacon, potatoes and green onions back to the skillet and stir until well coated and heated through. Season with salt and pepper to taste. Serve warm.

 

***Cold German Potato Salad***

3 pounds potatoes, peeled and sliced

1/2 cup onion, diced

1/2 cup mayonnaise

1/4 cup vegetable oil

1/2 cup apple cider vinegar

2 tablespoons granulated sugar

2 tablespoons dried parsley

2 teaspoons salt

black pepper to taste

Bring a large pot of salted water to a boil. Add peeled and chopped potatoes and cook until they are tender but still firm, around 10 to 15 minutes. Drain the potatoes, and transfer them to a large bowl, and mix in the diced onions. In another bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir dressing into the potatoes and onion. Let stand in the refrigerator for several hours or overnight before serving to enhance flavors. Serve cold.

 

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