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Kartofelsalat...

"Potato Salad"

1 quart sliced freshly cooked potatos

1/4 lb Bacon "diced"

1/2 cup onion chopped

1 teaspoon salt

2 tablespoons flour 

1/4 cup sugar

freshly ground pepper "to taste"

5 tablespoons  minced parsley

1/2 cup of vinegar

1/2 cup water

1/2 cup thinly sliced raddish "Optional"

.

Cook potatos without peeling only until tender

then drain and peel while still warm

Slice and set aside

Cook bacon till crisp

Place on paper towel

drain fat "all but 2 tablespoons"

keep the bacon crumbs/fat..

add onion to fat and cook

till transparent, not brown

add sugar, salt and flour

and blend

add vinegar and water ubtil smooth and thickened

add potato slices and bacon pieces/ bits

let sit... so potato absorbs flavoring of dressing

garnish with parsley

and radish... if you choose..

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Bon appitite'

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1 Duck "Dead, defeathered" 4-5 pound dressed..

3 cups a dark pumpernickel bread crumbs

1/2 cup seedless raisens

1/2 cup diced apples

1/2 cup diced and pitted prunes

1/4 cup a rum

1 tablespoon salt

1 tablespoon sugar

.

Rub salt over inside and outside of duck

add bread crumbs, apples raisens, prunes, and sugar in bowl with rum... to moisten all..

stir to make stuffin

Fill cavity of Duck with stuffin

Place duck breast side "UP" in oven.. In shallow roastin pan

roast in over at 325 to 350... for 1 1/2- 2 hours

Serves 4-5

Alf wiederschoen.. 

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Sauerbraten! February 04, 2005 10:38 AM
I actually made this-

and it turnned out wonderful-

So you can do it-

let's get busy-

2 cups water
2 cup read wine vinegar-
1/4 cup packed brown sugar-
1 and 1/2 tsp salt-
1/2 tsp pepper-
1/2 tsp ground cloves-
2 bay leaves-
one 3 and 1/2 to 4 an 1/2 lb chuck roast-
1 and 1/2 cups of celery tops-
3 medium onions sliced or chopped-
2 medium carrots-cut into pieces
I small head of purple cabbage optional-
1 clove a garlic- oh what the heck 2 cloves-if ya want-(minced)
2 tbsp of cooking oil-
1/2 cup raisins.. (optional) since I don't really care for them I left em out-
1/2 cup gingersnap- What's gingersnap- It's in the cookie isle not the spice isle girls and boys-Crushed

For Marinade-

In a medium sauce pan stir together-
water, vinegar, brown sugar, salt, pepper, cloves and bay leaves,
bring to a boil and reduce heat- simmer for ten minutes with cover off-
Then, Cool to room temperature-

Trim the fat from the meat-

Place meat in a large plastic bag- with zip lid works best-
and place in a deep bowl just in case it leaks- the bag leaks-ha ha

add

celery tops- onions- carrots- garlic-to the bag that the meat is in of course-
pour in the marinade mix that has cooled-

Seal bag- and refrigerate for 24 hours

Drain meat-, reserving marinade, and vegetables, while disguarding the bay leaves-

pat meat dry if ya want to- its not neccessary-

In a 4 quart kettle- brown meat on all sides in hot oil-

Drain off fat-

Pour 3 cups of Marinade a disguard the rest- Nah, use it all- if ya want-
add remaining raisins, and carrots, and onion, cabbage if ya want- probably purple- cabbage for color-

Bring to boil, then simmer for 2 and 1/2 hours - 3 hours!

or until meat is tender- "if you wanna beat the meat" i'm sure you can take off some time- he he

transfer,

meat to a platter-Keep warm-

They say disguard the vegtables but I had mine with the veggies and it was just great- It's up to you!

skim off fat if any from juices-

now put the 3 cups of marinade in the kettle- add the gingersnaps and stir until the mixture thickens-and bubbles-

Walla,

presto,

sisk boom bam-

its done serves 8-

Its no wonder noone makes it often-

Its a project-

but it tastes great-

Bon Appetite!

something like that! Bon  Giornio!

ciao

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Enjoy this cherry-chocolate cake and praise German cuisine once more!

This great-looking cake is originally called Schwarzwaelder Kirschtorte. As for me, this name itself is very juicy and delicious as the cake! It's not at all difficult to cook, so carefully study the recipe below, put on your apron, and get started!

PASTRY:
1 2/3 cups all-purpose flour
1 1/2 cups white sugar
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (butter)milk
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1/2 cup Schwarzwaelder Kirschwasser (I used home-made cherry liquor)

FILLING:
1 cup sugar powder
1 pinch salt
1 can (0.5 liter) pitted cherries, drained
1 cup heavy whipping cream
1/2 teaspoon vanilla
1 tablespoon kirschwasser

TOPPING
1 square semisweet chocolate, or remaining crumbs

Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles (since I didn't have such paper, I just greased the pans). Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined.
Pour into 2 round 8 inch pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper (if any) from under the cakes. Cut each layer in half, horizontally, making 4 layers total (as you can see from my picture, I chose not to cut the layers because they looked too fragile to cut them). Sprinkle layers with 1/2 cup Kirschwasser.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser. Add sugar powder, and a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer(s).
Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of the cake.

Now, get your cup of tea or coffee, and Guten Appetit!

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  1 lb Ground Beef; Lean                  
1/4 c  Milk       
1/4 c  Bread Crumbs; dry  
1/8 t  Cloves; Ground  
1/8 t  Allspice; Ground 
1/2 t  Salt
  1 x  Pepper; To Taste              
2 T  Vegetable Oil
1/2 c  Vinegar
3/4 t  Ginger; Ground
1 ea Bay Leaf
4 T  Sugar; Brown
2 T  Unbleached Flour
  1 x  Pepper; To Taste              

Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into
meatballs.  Brown meatballs in hot oil. Drain off fat. Add 1 cup water,
vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour.
Skim off fat.  Remove meatballs and keep them warm. Mix flour and
2 T water.  Slowly stir into the pan juices to make gravy. Pour gravy
over meatballs. Serve with buttered noodles.

Rated:Average

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BACKGROUND: DAS LIED DER DEUTSCHENThe melody of the German national anthem comes from the old Austrian imperial anthem “Gott erhalte Franz den Kaiser” (“God Save Franz the Emperor”) by Franz Joseph Haydn, which was first played on February 12, 1797. In 1841 Haydn's melody was combined with with lyrics by August Heinrich Hoffmann von Fallersleben to create “Das Lied der Deutschen” or “Das Deutschlandlied.” From the time of Bismarck's Prussia (1871) up to the end of the First World War this anthem was replaced by another. In 1922 the first president of the German Republic (the “Weimar Republic”), Friedrich Ebert, officially introduced “Das Lied der Deutschen” as the national anthem. During the 12 years of the Nazi era, the first stanza was the official anthem. In May 1952 the third stanza was proclaimed the official anthem of the Federal Republic of Germany (West Germany) by President Theodor Heuss. (East Germany had its own anthem.) The second verse, while never verboten, was not very popular because of its “wine, women, and song” theme.

Hear the melody (link below).

Das Lied der DeutschenSong of the GermansGerman LyricsLiteral English

  MELODY: Franz Joseph Haydn (1732-1809)
  WORDS: August Heinrich Hoffmann von Fallersleben (1798-1874)

AUDIO > Melody: Lied der Deutschen (midi version)

WEB > National Anthems (Austria, East Germany, Switzerland)

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