Thursday, July 13, 2006

GRUNE BOHNE EINTOPF (GREEN BEAN STEW)

GRUNE BOHNE EINTOPF (GREEN BEAN STEW)

Ingredients:
1 lb. (approx.) beef for stew
1 can of green beans
2 potatoes peeled & cubed
2 T. vinegar
1 T. margarine
Maggi liquid seasoning (preferred but not necessary)
2 T. Grune bohn kraut, also known as summer savory
Salt & pepper to taste
8 cups of water
 
Brown margarine in large pot, adding beef, cook until browned. Add water to pot and cook about 15 min. Then add vinegar, Maggi, savory, salt and pepper, and potatoes, cover and cook for 15 more minutes. Serves 6.

WEISKOHL (WHITE CABBAGE STEW)

WEISKOHL (WHITE CABBAGE STEW)

Ingredients:
1 lb. (approx.) beef for stew
1 head of white cabbage, sliced into 1" pieces (leave out core)
2 potatoes peeled & cubed
2 T. vinegar
1 T. margarine
Maggi liquid seasoning
Season all
Salt & pepper to taste
8 cups of water
 
Brown margarine in large pot, adding beef, cook until browned. Add water and white cabbage. Mix in vinegar, Maggi, season all, salt and pepper, and cook on medium about 10 minutes. Add potatoes, cover and cook for 15 more minutes. Serves 6.

GURKEN SALAT (COLD CUCUMBER SALAD)

GURKEN SALAT (COLD CUCUMBER SALAD)

Ingredients:
2 medium cucumbers, peeled and sliced into really thin circles
2 stems of parsley snipped or 1 T. if dry
 
Mix dressing in separate bowl:
2 T. sour cream
1 t. dijon mustard
1 T. lemon juice
1 t. vinegar
Dash of salt & pepper (if desired)
1 t. sugar
 
Add cucumbers and parsely to dressing. Serves 4.

GURKEN GEMUSE (STEWED CUCUMBERS)

GURKEN GEMUSE (STEWED CUCUMBERS)

Ingredients:
2 medium cucumbers
2 T. margarine
2-3 T. (1/2 c.) sour cream
Season all (shake over cucumbers, cover well)
Maggi liquid seasoning (optional but preferred)
t. corn starch
 
Slice cucumbers lengthwise (scoop seeds out with a teaspoon). Cut into half moon shaped pieces about 1/2 in. wide. Melt margarine in a medium sized pot. Add cucumbers, sour cream, mix and sprinkle with season all and Maggi (about 1-2 T.) and simmer about 20 min. Mix corn starch with about 2 T. of water in small cup, then pour into pot to thicken. Serves 4.

Wednesday, July 12, 2006

SCHWARZWALDER KIRSCH TORTE (EASY BLACK FOREST CHERRY CAKE)

SCHWARZWALDER KIRSCH TORTE (EASY BLACK FOREST CHERRY CAKE)

Ingredients:
1 box of German cake mix
1 15 oz. can cherry pie filling
2 small cartons heavy whipping cream
1 T. powdered sugar
2 shots of cherry flavored vodka
Maraschino cherries, approx. 12 (drain on paper towels)
Chocolate shavings (you may use a potato peeler to shave them off a semi-sweet or dark chocolate candy bar)
 
Bake cake according to package directions. When cake is cool, slice in half, or if you think you can manage it, cut into 3 layers using a long knife or a piece of string (wrap around the cake and tie). Separate the layers.

In a mixing bowl, whip the whipped cream on high speed until fluffy peaks are formed and it feels firm (DO NOT over beat or you will end up with butter!). Mix in powdered sugar. Set aside.

In another bowl, take half of the whipped cream and the cherry pie filling, mix together, and stir in about 2 T. of vodka (to taste).

Sprinkle remaining vodka over the cake layers. On the bottom layer, spread the cherry filling mixture, stack a layer of cake on top if making two layers, and repeat.

Fill a piping bag or pastry spritzer with some of the whipped cream and set aside. Use remaining whipped cream to cover the cake. Spritz little toppings of whipped cream around the top of the cake, outer edge to separate the slices. Place a cherry in each spritz, then put the chocolate curls around the top...leave one spritz in the middle of the cake as well with a cherry on top.