Kaiserschmarren (Emperor's Pancakes)
Courtesy of Sherie <SLBERTRAND@Compuserve.com>

1 cup Sifted Flour
1/4 cup Sugar
1/4 teaspoon Salt
3 Eggs
1/2 cup Milk
1/2 cup Heavy Cream
2 tablespoons Butter, melted
1/2 cup Butter
1/2 cup Raisins, soaked for 30 minutes in a little rum
1 teaspoon cinnamon
1 cup Sugar

Sift flour, sugar and salt together.  Using rotary beater, whip eggs until light and frothy; beat in milk and cream and melted butter.  Turn flour mixture into beaten egg and still using rotary beater, whip until you have smooth batter.  Grease a 6" or 8" skillet with a little butter and when moderately hot, pour in just enough batter to cover bottom of skillet with a paper thin layer.  To do this, pour batter, then quickly tilt and rotate pan so batter runs over it evenly.  Cook over moderate heat until pancake is golden brown on underside; turn and brown second side.  Remove to a heated platter.  Continue frying pancakes this wy until batter has been used.  With two forks, tear pancakes into small pieces, approximately 1" to 1 1/2" squares or rectangles will do.  Melt 1/2 cup butter in a 10" skillet and add soaked, well drained raisins and cinnamon. Put cut pancakes into this sauce and sprinkle with 1 cup sugar.  Toss lightly over low heat so that it becomes evenly distributed.  Do this quickly, as sugar should not melt but retain some of its grainy texture.  Serve immediately.  Makes 16-20 pancakes.

Speckkuchen
Recipe by: Olaf Herrig, 1995
Courtesy of Sherie <SLBERTRAND@Compuserve.com>

200 g Flour
100 g Butter, cold
1/2 ts Salt
5 tb Water, cold
150 g Bacon
6 Eggs
200 g Sour cream
200 g Sweet cream
Pepper
Salt
Nutmeg, grated, to taste
1 tb Parsley, chopped

Mix the flour, butter, salt and water and knead until dough is elastic. Wrap in foil and let rest in refrigerator for 30 minutes.  Fry the bacon and let cool. Roll the dough out and put in a springform pan, forming sides about 1 1/4 inches high.  Strew the bacon on top of the dough.  Mix the egg, sweet cream and sour cream, then add the salt, pepper and nutmeg. Pour over the dough.  Put in a 390 degree oven for
30 minutes.  Top with parsley and serve.

Great as lunch or dinner and with a cold beer.

Bamberger Krautbraten
(Bramberger Meat & Cabbage Casserole)
Courtesy of Judi <judi@moseleygroup.com>

1 pound Cabbage; Head -- Small
1 Tablespoon Vegetable Oil
2 Onions; Medium -- Chopped
1/2 pound Pork; Lean -- Cubed
1 pound Ground Beef -- Lean
1 teaspoon Caraway Seeds
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup White Wine -- Dry
1 teaspoon Vegetable Oil
3 Bacon; Strips -- Thick Sliced

Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. Gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes.

Bayerischer mit Spargel
(Bavarian Veal With Asparagus)
Courtesy of Judi <judi@moseleygroup.com>

2 pound Veal -- Cubed
2 Tablespoon Vegetable Oil
1 Onion; Large -- Chopped
1 Tablespoon Parsley -- Chopped
1/4 cup Lemon Juice -- Fresh
2 cup Beef Broth
3 Tablespoon Unbleached Flour
1/2 teaspoon Salt
Pepper; Fresh Ground -- To Taste
20 ounce Frozen Asparagus -- * OR
2 pound Asparagus -- Fresh **

*   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
**  Fresh Asparagus should be cleaned and cut into 1-inch pieces.

In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.

False Hare
(German Meatloaf)
Courtesy of Judi <judi@moseleygroup.com>

1/2 Pound Ground Beef; Lean
1/2 Pound Ground Pork; Lean
1 Onion; Medium, Chopped
3 Tablespoons Bread Crumbs
3 Tablespoons Water; Cold
2 Eggs; Large
1/2 Teaspoon Salt
1 Teaspoon Paprika
1 Teaspoon Mustard; Prepared
2 Tablespoons Parsley; Chopped
3 Hard Cooked Eggs; Peeled
4 Bacon; Strips
4 Tablespoons Vegetable Oil
1 Cup Beef Broth
Sauce:
1/4 Cup Water; Hot
1 Teaspoon Cornstarch
1/4 Cup Water
1/2 Cup Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, paprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs.
Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.

German Potato Pancakes
Courtesy of Cole <mtnbeach@gte.net>

2 lbs. potatoes
3 tbsp. flour
1 egg
1/2 tsp. salt
vegetable oil

Peel potatoes and grate on a very fine grater.  Add flour egg, salt and mix thoroughly.  Heat three tablespoons of oil in a skillet and drop in potato mixture two heaping tablespoons at a time.  Fry until crisp and golden, turn and brown other side.  Serve with applesauce.

NOTE:  Fry pancakes as soon as mixture is made to prvent darkening of batter.

Makes approximately 12 pancakes

Sauerbraten (Marinated Roast)
Courtesy of Cole <mtnbeach@gte.net>

2 lb. beef roast, chuck or rump (boned)
1 cup red wine vinegar
2 cups water
2 onions
1 bay leaf
4 peppercorns
2 cloves
1 tsp. salt
1 tbsp. shortening
1 tbsp flour
2/3 cup water
1 cup sour cream
salt and pepper

Place beef in a bowl. Heat the red wine vinegar, water, onion, bay leaf, peppercorns, cloves and salt until boiling. Remove from the heat and pour over beef. Cover and refrigerate 2 to 3 days. Turn the meat over every day. Remove meat from the marinade and brown in hot shortening on all sides. Strain the marinade and add one cup  to the meat. Cover and simmer for two hours adding more water as neded. Mix flour with 2/3 cup water, and 1/3 cup marinade and cook until it thickens. Take off heat and add sour
cream. Season with salt and pepper. Slice the beef and serve with this gravy. Serves 4.

Here's a meal we use to have when I was growing up that I remember a great deal. We had a German couple that lived next door to us for years and we always seemed to invite them for supper or vice versa and we'd swap recipes and get the history of some of the German foods in the process. I don't know the German names of the particular dishes; all I know...is that I loved them then and still enjoy them now..and  always reflect back to the many dinners we shared with our friends.

Sweet-and-Sour Red Cabbage
Courtesy of Cynthia <babycakes@webshoppe.net>

1/4 cup Butter
4 each Apples; Med., Peel -- Slice
1/2 each Onion; Red -- Chopped
1 each Red Cabbage; Head -- Fine Shred
1 cup Red Wine
4 each Cloves -- Whole
1/3 cup Brown Sugar
2 each Bay Leaves
1/4 cup Vinegar
1/4 cup Butter
Lemon Juice -- Of 1/2 Med.Lemon

Melt butter in 4-quart Dutch oven. Add apples and onions, sauté 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.

Notes: I always remove the bay leaves and cloves before I serve!

German Applesauce Meatloaf
Courtesy of Cynthia <babycakes@webshoppe.net>
Yield: 8 servings

1 1/2 LB Ground beef
1/2 LB Ground pork
1/2 c Finely diced onion
1 c Applesauce
1 c Bread crumbs
3 TB Ketchup
2 t Salt
1/4 t Black pepper

Preheat oven to 350'F. Lightly oil a 9x5x3" loaf pan. In a large bowl, combine all ingredients, and mix well. Place the meatloaf mixture in the prepared pan. Bake for 1 1/2 to 2 hours. Let cool 10-15 minutes. Turn the loaf out of the pan. Slice and serve.

Seems we always had the cabbage along with the Meatloaf for dinner every time it was fixed in the same meal. We'd also have some green beans to go with along with homemade biscuits but for the most part...we always managed to have Potato cakes with this particular meal too!

We'd used leftover mashed potatoes (which wasn't too often) but we'd add a little butter and put in an egg to help bind together and then skillet fry them until browned and crispy a bit!

Hope ya'll enjoy these as my family and I have over the past 30 years. Happy Eating!

Chicken Paprikas with Dumplings
Courtesy of Bulldogfla@aol.com

2 pound Chicken -- parts
1 Med Onion - chopped fine
2 tablespoon Butter
1 tablespoon Paprika
2 cup Chicken bouillon
1 teaspoon Salt
1 dash Pepper
1 tablespoon Flour
1 cup Sour cream
Dumplings:
2 cup Flour
1 teaspoon Salt
2 Egg
1/2 cup Water

Cook onion in butter until tender.Add paprika and blend. Add chicken, cover and simmer 15 minutes. Add bouillon, salt and pepper. Cook until tender. Remove chicken, keep warm. Mix flour and sour cream. Add to skillet juices, blend over medium heat until thickened without the sauce separating, serve over chicken and dumplings.

Dumplings: Combine all ingredients. Mix until smooth. Drop by 1/4 to 1/2 teaspoons into boiling salted water, dipping spoon to prevent sticking. Dumplings are done when they rise to the top. Remove with slotted spoon. Serves 4.

Sauerbraten Mit Ingwer Kuchen Sosse
(Sauerbraten & Gingersnaps)
Courtesy of Bulldogfla@aol.com

4 Pound Rump Roast; Beef -- Boneless
1/2 Cup Cider Vinegar
2 Onions -- Thinly Sliced
1/4 Cup Vegetable Oil
8 Peppercorns
1/2 Teaspoon Salt
4 Cloves -- Whole
2 Cup Water -- boiling
1 Bay Leaf
10 Gingersnaps
1 Cup White Vinegar -- Mild
1/2 Cup Sour Cream
1 Cup Water
1 Tablespoon Unbleached Flour

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days.  Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.