German recipes please

[danger831]

We are having what we are calling Ranchtoberfest at our place in east Texas and am looking for some good German recipes for the event breakfast lunch and dinner. Thanks

[DATsBBQ]

Might want to search the forum for wurst, rollanden and any and all posts by Simon or Hupe.

[Gator]

I have a German (warn) potato salad recipe, I'll try to dig up - its a good 'un.

[Papa Tom]

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These are German dishes that I remember from my childhood. Kuchen was always made at family gatherings. Maultaschen was made on special occasions (probably because fruit was available) the others were just family favorites. These recipes were gathered in the Hays Kansas area between 1959 and 1972.

Schwarzenbeeren Maultaschen

These I remember being made with pie cherries never schwarzenbeeren but either would be good.

2 C flour
1 t salt
1 C sugar
1 quart berries
½ C butter
1 C sweet cream
1 C browned in butter bread crumbs (cubes)
1 egg
Mix the flour, salt, and egg with water to make a stiff dough.
Roll out to 1/8 inch thickness. Mix the berries, sugar, and a little flour.
Place a tablespoon of berries on the center of the dough cut into squares.
Pinch the corners of the dough together over the berries to make a pocket.
Boil these pockets in salt water for 10-15 minutes, then drain.
Pour the cream and butter over the pockets and top with buttered crumbs.
(Cottage cheese may also be seasoned and used in the pockets.)
Note: The schwarzenbeeren used are the fruit of the European (non-poisonous) nightshade that readily grows in the Hays Kansas area and was raised by the Volgas.
These plants are also known by the name “loneberry”. Schwarzenbeeren are not very sweet as a matter of fact they have a slight tomato taste (tomatoes are a member of the nightshade family also). They are about 1/4" in diameter and dark blue or black, a good substitute that is more common would be blue berries.

Labeshka

This treat was served as a snack but more often for breakfast.
This is a very simple snack that can be made from any bread dough recipe.
Mix together the bread dough and let rise as for making bread. Pinch balls of
dough and stretch them over the hand into thin circles. Place in hot oil or
shortening and brown on both sides. (Have oil or shortening at least 2 inches deep in pan) Remove the fried bread and drain well on towels. Serve hot with honey, syrup, cinnamon sugar or sweet cream.
An alternate way these were made and I believe they go by a different name as well. (edit they're called Krebbel or Liebe-Bögen)
After rising punch down and roll out the dough to about ¼ inch thickness and cut into 2x3 inch rectangles then make a 11/2 inch cut in the center and pull one end through the cut. This causes a twist in the sides. Then fry and serve the same way.


Bierocks

1 C scalded milk
½ C sugar
1 T lard
1 t salt
Put one package dry yeast in a bowl. Add 1 tsp. sugar, 2 cups lukewarm water. Let set 10 min. When milk mixture cools , add to yeast mixture. Add enough flour to make a soft batter. Let set for 30 min. Mix with more flour (about 5-6 cups) until heavy enough for bread. Let rise once, about double in size. Work down to rise again. Roll a sheet of dough on floured board ¼ inch thick. Cut into 6 inch squares.
1 head of cabbage (chopped or ground)
2 large onions (chopped fine)
2 T lard
1 lb hamburger
Salt and pepper to taste. Simmer lard, cabbage, and onions in covered kettle until done. Crumble hamburger into pan and simmer until done. Mix with cabbage mixture. Make sure all ingredients have been drained very well..
Put 1 Tbsp. Of warm filling on a square. Pinch together. Set upside down on a greased baking sheet. Let rise 25 min. Bake 25 min. in a 350 degree oven.


Galuskies

Select a nice head of cabbage and steam for about half an hour or until the leaves peel off easily. Then mix a pound of hamburger, a half pound of sausage, a small chopped onion, and a half cup of rice. Season to taste. Shape into round balls and wrap in cabbage leaves. Pack in a kettle lined with sauerkraut and cover with water Cook until done. A small amount of vinegar may be added for flavoring.
Alternate cooking method: pack the galuskies in a baking dish and pour chopped tomatoes or tomato sauce over them and bake until done.


Schwartzbeeren Kuchen

Make a rich bread dough. After the dough is raised, put the berries on it with sugar. Then mix together one cup of cream, two egg yolks, one heaping teaspoon of flour, and two tablespoons of sugar. Beat the two egg whites and fold in. Pour on top of the kuchen. Bake for 45 minutes. This makes enough topping for a kuchen about 14 x16 inches.


Hot German Potato Salad

Yields: 4 servings
INGREDIENTS:
3 cups diced peeled potatoes (red potatoes best)
4-6 slices bacon
1 small onion, diced
1/2 cup white vinegar
1/4 cup water
1 tablespoon flour
11/2 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
½ teaspoon celery seed
1 egg whipped
1 tablespoon chopped fresh parsley

DIRECTIONS:
1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool then dice.
2. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
3. Add onion to the bacon grease and cook over medium heat until lightly browned. Add vinegar, water, sugar, flour, celery seed, salt and pepper to the pan. Bring to a boil and remove from heat.
4. Place the egg into a small bowl and beat slightly with a wire whisk. Continue beating while slowly pouring in the vinegar mixture while stirring the mixture.
5 Add the potatoes and parsley. Crumble in half of the bacon.

Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm with grilled Brats and Beer.

[Gator]

German Potato Salad from the "Texas The Beautiful Cookbook"

1 1/2 lbs russet potatoes
8 slices bacon
1 yellow onion, finely chopped
4 dill pickles chopped
1 cup mayonnaise
1/2 cup cider vinegar
1/2 cup heavy cream
1 tsp sugar
2 tsp Dijon mustard
salt and pepper to taste

Peel and cook potatoes, cut up in bite sized pieces - keep warm.
While potatoes are boiling, fry the bacon, reserve drippings.
Cook the onions in the drippings. When translucent add all the other ingredients and simmer - do not boil.
Pour the hot mixture over the warm potatoes.
Top with bacon and fresh cracked pepper.
Serve

I like to add jalapenos to my German recipes to give it a Texas kick.

[danger831]

thanks all the Ranchtoberfest went great