German Spaetzel Dumplings

1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.

Press dough through spaetzel maker, or a large holed sieve or metal grater.

Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.

Saute cooked spaetzel in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

NOTE: Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzel in the bacon drippings-only omit the butter, if preparing recipe with bacon.

German Spiced Beef Pies

To make about 25 pies

2 Tbsp. vegetable oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 pound boneless beef, ground
Salt
1/4 tsp. cayenne pepper
1 tsp. paprika
Ground allspice
Freshly grated nutmeg
Dried rosemary and thyme leaves
2 eggs, 1 lightly beaten, 1 yolk
separated from the white and both
lightly beaten
1 1/2 pounds rough puff dough

Heat the oil and sauté the onion and garlic until they are transparent. Add
the ground beef and cook for five minutes. Add salt to taste and season with the cayenne pepper, paprika and a pinch each of allspice, nutmeg, and rosemary and thyme leaves. Let the mixture cool slightly, then stir in the beaten egg.

Roll out the dough thin and cut it into about twenty-five 5-inch squares. Brush the squares with the beaten egg white. Put 2 tablespoons of the filling in the center of each square and fold the corners to the center, pressing the edges to seal them. Brush the pies with the beaten egg yolk. Place them on a baking sheet sprinkled with water and bake them in a preheated 425 F. oven for about 25 minutes, or until golden brown.

ROUGH PUFF DOUGH:

To make 1/2 pound dough

1 cup flour
1/4 tsp. salt
8 Tbsp. unsalted butter, or half butter
and half lard, chilled and cut into
small pieces
3 to 4 Tbsp. cold water

Mix the flour and salt in a bowl. Add the butter and cut it into the flour rapidly, using two table knives, until the butter is in tiny pieces. Do not work for more than a few minutes. Add half of the water and, with a fork, quickly blend it into the flour and butter mixture. Add just enough of the rest of the water to enable you to gather the dough together with your hands into a firm ball.

Enclose the dough in plastic wrap or wax paper and place it in the refrigerator for at least one hour, or put it in the freezer for 20 minutes, until the surface is slightly frozen. The dough will keep in the refrigerator for two days or in the freezer for a month. If frozen, let the dough defrost in the refrigerator for one day.

TO ROLL OUT ROUGH PUFF DOUGH: Place the
dough on a cool, floured surface and smack it flat with the rolling pin. Turn the dough over to make sure that both sides are well floured, and roll out the dough rapidly into a rectangle about 1 foot long and 5 to 6 inches wide. Fold the two short ends to meet each other in the center, then fold again to align the folded edges with each other. Following the direction of the fold lines, roll the dough into a rectangle again, fold it in the same way, enclose it in plastic wrap, and refrigerate it for one to two hours or freeze it for 15 to 20 minutes. Repeat this process two or three more times before using the dough. Always let the dough rest in therefrigerator or freezer between rollings.
 

German Style Stuffed Pork

1 (1 pound) pork tenderloin, -trimmed of fat
1/4 cup Raisins
1 cup Light beer
2 Tbsp. Cider vinegar
1/2 cup Soft pumpernickel bread crumbs
1/4 tsp. Grated orange peel
2 Coves garlic, minced
2 Tbsp. Brown sugar
1/4 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. Ground cinnamon

Cut a lengthwise slit down center of tenderloin 2/3 of the way through the meat. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 inch thickness. Combine tenderloin and next 3 ingredients in baking dish.

Cover and marinate in refrigerator 4 hours, turning occasionally. Combine bread crumbs, orange rind, and garlic; cover and let stand 4 hours. Remove tenderloin from marinade; strain marinade, reserving raisins. Discard marinade.

Add raisins to bread crumb mixture. Combine brown sugar and next 3 ingredients; rub over both sides tenderloin. Spread bread crumbs mixture over tenderloin to within 1/2 inch from edges.

Roll up tenderloin; jelly roll fashion; starting at narrow end. Tie securely with heavy string at 2 inch intervals. Place on rack in shallow roasting pan.

Bake at 400* F. for 55 minutes.

4 servings.

Lebkuchen (German honey cakes)

1 c Honey
3/4 c Light brown sugar
1 Lemon; juice of
2 Eggs; beaten
2 1/2 c Flour; sifted
1 ts Baking soda
1/2 ts Nutmeg
1/2 ts Cloves
1 ts Cinnamon
1/4 c Almonds; shredded
1/4 c Citron; chopped

Combine honey, sugar, lemon juice and rind from the lemon.

Beat in egg.

Sift dry ingredients and add to egg mixture.

Add citron and nuts and let stand one day (covered).

Roll out dough 1/2 inch thick and cut into fancy shapes.

Bake on buttered cookie sheet in 400 degree oven until browned.

Potato Pancakes with Homemade Applesauce

Homemade Applesauce - Apfelmus

6 large Apples (peeled and sliced)
1 cup Water
1/2 cup Sugar
1 tsp. Lemon Juice (optional)
Cinnamon (optional)

Put all the ingredients in a sauce pan and cook until tender, about 20 minutes. Mash the mixture using a potato masher or an electric mixer until it is smooth. Put the applesauce in an airtight container and place in the refrigerator to cool.

Potato Pancake - Reibekuchen

2 1/4 lb Potatoes
2 Eggs
Salt to taste
1 md Onion - grated
Lard or shortening

Pare raw potatoes, grate and squeeze out liquid through cheesecloth; add eggs, salt, grated onion and mix thoroughly. Melt lard in skillet and fry small, thin pancakes crisply on both sides. Serve immediately with applesauce.

Wiener Schnitzel

1/2 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
2 tablespoons all-purpose flour
1/2 cup unseasoned dry bread crumbs
1 egg, well beaten
1 tablespoon butter
1 tablespoon olive oil
Fresh lemon juice

Pound veal cutlets to 1/8-inch thickness. Combine flour and 1/4 teaspoon each salt and pepper in shallow dish. Place bread crumbs and egg in separate dishes. Lightly coat cutlets with flour mixture. Dip into egg, draining slightly, then into bread crumbs, to coat both sides.

Heat 1/2 of butter and oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes or until cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.

Just before serving, sprinkle with lemon juice; season with salt and pepper.

Zurich Geschnetzeltes

21 oz veal, sliced by hand
2 Tbsp butter, salt, pepper
1 onion
3/4 cup white wine
3/4 cup cream
A few drops of lemon juice
1 Tbsp chopped parsley

Saute the thinly sliced veal on all sides in very hot butter. Remove from the pan, sprinkle with salt and pepper and keep warm. Slightly reduce the heat, then finely chop the onion and add it to the fat from the meat. Saute briefly, then pour in the wine.

Simmer until the liquid is reduced by 1/2. Add the cream and bring to a boil. Then add the meat juices and season with salt, pepper and a few drops of lemon juice. Reheat the meat in the sauce, but do not let it boil.

Serve with topped parsley. It is traditionally accompanied by Rosti, a Swiss potato dish, but is delicious with pasta as well.

Goetta

• 1 lb. ground beef
• 1 lb. ground pork
• 8 cups water
• 2½ cups pinhead oatmeal
• 1 large onion sliced
• 1 to 4 bay leaves (optional)
• 3 teaspoons salt
• a pinch of pepper

Regular Method

1. Put water into pan, when boiling, add salt, pepper, and oatmeal.
2. Cook 2 hours, stirring often, keep lid on while cooking over low heat.
3. Add meat, onion, and bay leaves, mix well.
4. Let cook 1 hour, stirring often.
5. Pour into bread pans. When cool, place in refrigerator. Will keep for days.
6. When ready to use, slice the loaf of goetta and put into a pan in which there is a little hot bacon fat. Fry until well browned. (Very good for breakfast.)

Slow Cooker Method

Use same ingredients as in above recipe with one exception—use only 6 cups water.

1. Put water, salt and pepper into cooker, cover and heat on high for 20 minutes.
2. Stir in oatmeal, cover and cook on high 1½ hours.
3. Add meat, onion, and bay leaves—mix well. Cover and cook on low for 3 hours.
4. Uncover—if not thick enough cook a little longer, stirring often.
5. Proceed as in direction No. 5 and No. 6 for regular method.

From the Dorsel’s Pinhead Oat Meal package