GERMAN

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Braised Red Cabbage

German Soft Pretzels

Grandma's Potato Salad

 

 

* Exported from MasterCook *

 

Braised Red Cabbage

 

Recipe By :Jack Ligon

Serving Size : 4 Preparation Time :0:30

Categories : International Side Dish

Vegetable

 

Amount Measure Ingredient -- Preparation Method

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1 red cabbage -- julienned

2 tablespoons vegetable oil or corn oil

2 tablespoons cider vinegar, red wine vinegar or rice

vinegar

1/2 cup chopped onions

1 apple -- peeled, cored cut into thin slices

2 tablespoons honey or brown sugar

1/2 cup vegetable broth

2 whole cloves

2 tablespoons butter

Pepper

Salt

 

Examine and clean the cabbage. Discard any tough or wilted leaves, cut away and

discard the core. Cut the remaining leaves into thin julienne. Heat the oil in a

heavy skillet and add the onion and cabbage and sauté, stirring, until wilted.

Add the apple slices, broth, vinegar, honey, cloves, salt and pepper. Blend

well. Cover and cook 15 minutes, stirring often. Uncover and simmer until liquid

reduces by half. Add butter, stir and blend well.

 

Description:

" Red cabbage braised with apple, onion, honey, vinegar and cloves. "

Cuisine:

" German "

 

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Per serving: 209 Calories (kcal); 14g Total Fat; (56% calories from fat); 2g

Protein; 23g Carbohydrate; 16mg Cholesterol; 273mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 1563 2703 0 30 731 0 0 0 0 0

 

 

* Exported from MasterCook *

 

German Soft Pretzels

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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1 package Active dry yeast

1 cup Warm water

2 1/2 cups flour -- (to 3 cups)

2 tablespoons Salad oil

1 tablespoon Sugar

6 tablespoons Baking soda in 6 cups water

Coarse salt

 

In a bowl , dissolve yeast in water. Add 1 1/2 cups of the flour, the oil, and

sugar. Beat for about 3 minutes to make a smooth batter. Gradually stir in

enough of the remaining flour to form a soft dough. Turn out onto a floured

board and knead until smooth and satiny(about 5 minutes) adding flour as needed

to prevent sticking. Place dough in a greased bowl; turn over to grease top.

Cover and let rise in a warm place until double(about 1 hour).

 

Punch down dough, turn out onto a floured board,and divide into 12 pieces. Shape

each into a smooth ball by gently kneading. Then roll each into a smooth rope

about 18 inches long, and twist into a pretzel shape. Place slightly apart on a

greased baking sheet turning loose ends underneath. Let rise, uncovered,until

puffy(about 25 minutes).

 

Meanwhile, in a 3-quart stainless steel or enameled pan(not aluminum) bring

soda water to a boil; adjust water to keep water boiling gently. With a slotted

spatula, lower 1 pretzel at a time into pan. Let simmer for 10 seconds on each

side,then lift from water,drain briefly on spatula, and return to baking sheet.

Let dry briefly, then sprinkle with coarse salt and let stand,uncovered, until

all have

simmered.

 

Bake in a preheated 425 degree oven for 12 to 15 minutes or until golden brown.

Transfer to racks; serve warm with butter, mustard or even cream cheese. Or let

cool completely,wrap airtight,and freeze.

 

To reheat, place frozen on ungreased baking sheets and bake in a preheated 400

degree oven for about 10 minutes or until hot. Makes 1 dozen pretzels.

 

 

Cuisine:

" German "

 

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Per serving: 1447 Calories (kcal); 31g Total Fat; (19% calories from fat); 35g

Protein; 254g Carbohydrate; 0mg Cholesterol; 17mg Sodium

Food Exchanges: 16 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2

Fat; 1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Grandma's Potato Salad

 

Recipe By :Lisa Dugoni

Serving Size : 8 Preparation Time :1:00

Categories : International Side Dish

Vegetable

 

Amount Measure Ingredient -- Preparation Method

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1 cup granulated white sugar

1 tablespoon white wheat flour -- heaping

1 tablespoon mustard powder

1/2 teaspoon salt

2 eggs

1 cup cider vinegar

12 potatoes

Garlic salt

Pepper

Onion flakes

1 1-ounce package Good Seasonings dry Italian dressing mix -- to taste

Mayonnaise

 

Mix sugar, flour, dry mustard, and salt, then add eggs and vinegar. Cook over

medium heat until hot, then reduce temperature to low. Cook until dressing

thickens and coats the spoon, stirring constantly. Dressing will keep in the

refrigerator for months.

Boil whole potatoes with garlic salt, pepper, and dry minced onions. Drain

water. Sprinkle a little cider vinegar over potatoes while still hot. After

potatoes have cooled, cut into pieces.

To make potato salad dressing, mix the following ratio: 1/3 German Sweet/Sour

Salad Dressing, 2/3 mayonnaise. Add Good Seasonings dry Italian mix to taste.

 

Description:

" Potatoes dressed with a cooked, thickened egg dressing, mayonnaise

and dry Italian dressing mix. "

Cuisine:

" German "

 

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Per serving: 285 Calories (kcal); 3g Total Fat; (9% calories from fat); 5g

Protein; 61g Carbohydrate; 47mg Cholesterol; 187mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2

Other Carbohydrates

 

 

Nutr. Assoc. : 1440 3309 0 0 0 0 0 0 0 0 758 0