World Recipes

Pork Schnitzel

Posted by bettyboop50 at recipegoldmine.com May 28, 2001

This is another one of those dishes which my husband loves and requests often.

6 ounces pork tenderloin
1 cup flour
1 cup corn oil
3 ounces chopped onion
3 ounces sliced mushrooms
1 ounce red wine
1/2 ounce sour cream
3 ounces brown gravy
1 teaspoon Worcestershire sauce

Pound the pork tenderloin until it is flat. Dredge in flour and pan fry in olive oil and butter, browning both sides. Remove the schnitzel from the pan. Add chopped onion and mushrooms to the pan, and then saute.

To finish, add red wine, Worcestershire sauce, sour cream, and brown gravy. Place on serving dish and top with sauce from pan.

Serve with your favorite sides.

Potato Dumplings

2 pounds potatoes
2 cups flour
2 eggs
Salt
Nutmeg
2 slices bread, cubed
1 tablespoon butter

Cook potatoes in skins the day before making. The next day, peel and mash potatoes or put through a potato ricer. Add flour, eggs and seasoning and knead to a firm dough.

Saute bread pieces in butter, then form pieces of dough into dumplings enclosing a few sauteed bread cubes in center of each dumpling.

Shape and drop into boiling, salted water and cook for 10 to 15 minutes.

German Sauerbraten Soup with Dumplings

1 pound boneless sirloin steak (1-inch thick)
2 (10 1/2 ounce) cans condensed onion soup
1/4 cup red wine vinegar
1/8 teaspoon ground ginger
6 whole cloves
1 generous dash ground allspice
3 medium potatoes, cooked, mashed and chilled
1 egg, slightly beaten
1 teaspoon dried dill weed, crushed
1/2 teaspoon salt
1/2 cup flour
3 soup cans water
2 tablespoons cornstarch
1/2 cup sour cream

Freeze meat for one hour, then slice meat into thin strips. Freezing makes slicing easier.

To make marinade, in bowl, blend 1 can soup, vinegar, allspice and cloves. Add meat. Marinate in refrigerator 8 hours or more, stir occasionally.

Meanwhile, to make dumplings, combine potatoes, egg, dill, salt and flour. On lightly floured board, shape into 14 (1 1/2-inch) balls.

In large saucepan, combine remaining soup, water, cornstarch, marinade and meat. Bring to boil, stirring until thickened. Drop dumplings into simmering soup. Cover; simmer for 10 minutes, stirring occasionally. Gradually blend about 1 cup hot soup into sour cream. Slowly stir sour cream mixture into soup.

Yields about 8 cups.

German Honey Cookies

Posted by bettyboop50 at recipegoldmine.com

These cookies keep almost forever in a sealed container. They become softer and chewier over a period of time. They are perfect for dunking in your tea or coffee.

1 1/3 cups honey
2 1/4 cups granulated sugar
2 cups ground walnuts
4 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup candied fruit or dried fruit chopped

Preheat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper, set aside.

Warm honey in saucepan, stir in sugar until melted. Let cool.

Sift together flour and spices. Place honey mixture in mixing bowl and gradually add flour mixture and stir until well blended. Stir in fruits.

Roll dough about 1/4-inch thick on a floured board, cut into squares and rectangles with a pastry wheel or sharp knife or drop cookie dough by teaspoonful. Bake 10 minutes. Remove from oven and cool.

Makes about 4 dozen.

German Marble Cake

Posted by bettyboop at recipegoldmine.com on 1/2/2002, 4:09 pm

Here is a delicious tasting cake which I make often and also when I had my bakery. This cake is almost like a pound cake.

1 cup sweet butter (do not substitute)
1 1/2 cups granulated sugar
4 eggs
1 cup half-and-half or milk if you prefer
1 teaspoon almond extract
3 1/4 cups flour
1 tablespoon baking powder
Pinch of salt or 1/8 teaspoon
1/4 cup unsweetened cocoa powder
3 tablespoons dark rum

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan and set aside.

Beat the butter with sugar until light and fluffy. Beat in the eggs first and then add the milk and almond extract mixing well.

In a bowl, with a wire whisk stir together the flour, baking powder and salt. Beat the dry mixture into the creamed mix until combined.

Remove half of the batter to a bowl and stir the cocoa and rum.

Alternate large globs of the white and chocolate batter around the tube pan, then gently swirl the two batters together.

Bake for about 1 hour and 10 minutes (depending on your oven) or until it pulls away slightly from the sides of pan and a tester inserted in the center comes out clean.

Transfer to a wire rack and cool completely.

NOTE: I like to take some melted bittersweet chocolate and lightly drizzle it over the top.

Hot German Potato Salad

2 pounds potatoes
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1/2 teaspoon granulated sugar
1/2 teaspoon flour
1/2 cup water
1/2 cup vinegar
1/4 pound bacon or 2 tablespoons butter
1 medium onion, cut fine

Cook potatoes in boiling salted water until tender. drain, peel, and while hot, cut into 1/8-inch slices; sprinkle with the salt, pepper, mustard, sugar and flour.

Heat water and vinegar to boiling point.

Place bacon or beef, sliced and chopped fine, in skillet. Fry until light brown. Add onions. Brown slightly. Add potatoes and the hot vinegar; heat through to absorb the vinegar and water; serve warm.

If butter is used, the bits of fried bacon may be omitted. If the salad is too dry, add a little hot water. It should have a glassy look without being lumpy or greasy.

German Potato Salad

Source: Submitted to recipegoldmine by Rich DeGraw

Cook three pounds of potatoes. When cool, peel skin and slice. Pour 1/2 cup hot chicken broth over them. Make a marinade with three to five tablespoons of oil, three tablespoons of vinegar, one small chopped onion, one tablespoon of parsley and salt and pepper to taste. Add marinade to potatoes and broth. Let sit one to two hours in your crockpot before serving.

Serve warm.

Vienna Sugar Cookies

1 package active dry yeast
1/2 cup lukewarm water
1 cup butter
2 cups all-purpose flour
1 cup granulated sugar

Dissolve yeast in lukewarm water. In a large mixing bowl with an electric mixer, beat butter until creamy. Gradually add flour, blending well. Add yeast mixture; blend well. Refrigerate dough until chilled.

Put sugar on a large piece of wax paper. Pinch off pieces of chilled dough the size of small walnuts and shape into balls. Working with one ball of dough at a time, press ball flat into sugar until dough is thin. Keep flipping dough over and pressing it into sugar, until it is the size of a flat doughnut. Place on ungreased baking sheets. Bake in a preheated 375 degree F oven for 10 to 15 minutes, or until very lightly browned. Transfer to racks to cool.