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SEPTEMBER 29, 1997

Home & Garden

Recipes

  Oktoberfest
  
   Oktoberfest Soup
  
   2 lbs. bratwurst
   1 24 oz. can whole tomatoes, undrained
   4 medium potatoes, peeled and diced
   2 c. sliced carrots
   1 1/2 c. chopped celery
   8 c. beef stock
   2 garlic cloves, minced
   2 tsp. brown sugar
   4 c. shredded cabbage
   Salt and pepper
   Parmesan cheese, grated
  
   In a saucepan, gently parboil bratwurst about 7 minutes. Drain and cut into 1/4-inch slices. Brown in skillet. Drain
   In a soup pot, combine tomatoes, potatoes, carrots, celery, beef stock, garlic and brown sugar. Add bratwurst. Heat to boiling, cover and reduce heat to a gentle simmer for 1 hour. Stir occasionally. Add cabbage and simmer 10 minutes longer. Salt and pepper to taste.
   Serve topped with Parmesan cheese.
  
   Herbed Roast Pork
  
   1 loin of pork
   3 tsp. salt
   1 tsp. pepper
   1 tsp. thyme
   1/2 tsp. mace or nutmeg
   2 carrots, pared
   2 onions, peeled
   2 cloves garlic, peeled
   1/2 c. celery leaves
   1/2 c. parsley sprigs
   4 whole cloves
   3 bay leaves
   1 10 1/2 oz. can consomme and 1/2 soup can water, or 2 bouillon cubes, dissolved in 1 pt. water
   1 Tbsp. flour
  
   Rub meat with mixture of salt, pepper, thyme and mace. Roast 20 min. at 400 degrees F. Reduce heat to 350 degrees F; place carrots, onions, garlic, celery, parsley, cloves and bay leaves around roast. Add liquid. Roast to 185 degrees F on meat thermometer (about 3 hours), basting frequently. Remove meat from roasting pan. Put vegetables and juice through sieve. Thicken with 1 Tbsp. flour mixed in water. Heat and serve with roast.
  
   Hoppel Poppel (German Potato Omelet)
  
   3 medium potatoes
   1/4 c. butter
   1/3 c. diced onion
   1 c. diced left-over porkroast
   6 eggs
   2 Tbsp. cognac, or water
   1 tsp. salt
   1/8 tsp. pepper
   Dash of Worchestershire sauce
   1 Tbsp. chopped parsley
   1/2 c. grated Swiss cheese
  
   Peel and cube potatoes. Melt butter in an 11-inch frying pan, having a heat-proof handle. Add potatoes and onions; sauté until potatoes are light brown, stirring occasionally. Add pork; sauté a few minutes more. Beat eggs with cognac, salt, pepper, and Worchestershire; pour over potatoes and pork. Sprinkle with parsely; reduce heat.
   With a spatula, lift cooked egg mixture from the edges of pan, so that the liquid part can run down and cook. When omelet is nearly set, sprinkle with grated cheese and place under broiler until cheese melts. Cut into wedges.
  
   Sauerkraut, Spareribs and Dumplings
  
   2 lbs. country-style spareribs
   1 medium onion, sliced
   1 lb. or more sauerkraut
   Browned butter
   Dumplings:
   1 c. flour
   1/2 tsp. salt
   1/2 c. milk
   2 Tbsp. salad oil
  
   Brown spareribs. Brown onion. Cover with sauerkraut. Cover and cook over low heat about 3 hours. Mix dumpling batter. Quickly drop spoonfuls of batter on top of hot kraut. Cover tightly. Cook on low heat for 15 minutes. Do not lift lid. Pour browned butter over dumplings in serving dish.
   Dumplings:
   Sift together dry ingredients. Add milk and oil and stir long enough to make a light dough.
  
   Pork Chop and Sauerkraut Casserole
  
   8 pork chops
   4 strips bacon
   1 can sauerkraut
   2 Tbsp. dark brown sugar
  
   Cook bacon strips in skillet; remove and drain. Crumble and set aside. Brown chops well and fast in bacon fat. Remove chops and drain off some of the fat. Place chops in casserole. Drain sauerkraut and rinse. Toss in pan with remaining fat. Add brown sugar and crumbled bacon. Toss together. Pour over chops and bake, covered, at 350 F for 30 minutes. Remove cover and bake about 10 minutes longer. Serve with glazed squash rings or glazed fried apples.
  
   Baked Sauerkraut and Sausage
  
   3/4 c. rice
   Salt
   2 lbs. sauerkraut
   7-8 Tbsp. vegetable oil
   1 1/4 lbs. fresh pork, coarsely ground
   1 large onion, chopped
   2 cloves garlic, finely minced
   Fresh ground pepper
   2 Tbsp. sweet paprika
   1 tsp. hots paprika or 1/2 tsp. cayenne, optional
   1 1/2 c. chicken broth
   1 lb. kielbasa sausage cut in 1/4 inch thick slices
   2 c. sour cream
   1/2 c. milk
  
   Cook rice with salt until grains are barely tender and still firm. Wash sauerkraut and cook 20 minutes in water to cover with 2 tsp. salt. Drain well and squeeze out excess water. Fry onion and garlic in 3 Tbsp. of the oil, until golden. Add ground pork and fry until cooked, breaking up clumps of meat while cooking. Sprinkle mixture with salt, pepper and paprika. Ajust seasonings. Sauté for a few minutes. Pour in chicken broth and sauté gently for 7 to 8 minutes, uncovered. Add sausage slices to oil in skillet and brown quickly on both sides. Place in bowl. Beat sour cream and milk together until smooth. Prepare a rectangular stainless steel, fireproof glass or enameled cast iron pan that is about 7 1/2x10x3". Spread over bottom 2 or 3 Tbsp. of the oil. Pull sauerkraut apart. Add a layer of 1/3 of the sauerkraut, top with the sausage and distribute evenly. Add another third of the sauerkraut sour cream mixture, spreading it evenly with the back of a spoon. Add all the rice and then the drained pork and onion mixture. Top with the remaining sauerkraut and pour over all 3/4 c. of the paprika liquid drained from the diced pork. Spread remaining sour cream over the top and sprinkle with paprika. Drizzle 3 Tbsp. vegetable oil. Place on top of stove over moderate heat until liquid in pan comes to a boil. Cover loosely with aluminum foil. Cook at 350 F for 1 1/4 hours, removing foil after 30 minutes.
  
   Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
  
   1 pkg. devil's food cake mix
   1 22 oz. can cherry pie filling
   2 c. heavy cream; well chilled
   1/3 c. confectioners' sugar
   1 tsp. vanilla
   1 tsp. grated orange rind
  
   Prepare devil's food cake mix as directed on package. Bake batter in 2 greased and floured 9-inch cake pans as directed on package. Remove cake layers from pans, and cool on rack.
   Place 1 cooled layer on serving plate. Place pie filling in strainer, allowing excess juice to drain off. Do not press cherries as they will crush. Spread cherries on cake layer. Top with second cake layer.
   Combine cream, sugar, vanilla and orange rind. Whip until cream is thick and holds its shape. Spread whipped cream on sides and top of cake. Chill until ready to serve.
  
   Bavarian Tea Cake
  
   1 c. granulated sugar
   1 c. brown sugar
   3 c. all purpose flour
   1 c. butter or margarine
   1 tsp. baking soda
   1/4 tsp. salt
   2 eggs
   1 c. buttermilk
   1 tsp. vanilla or almond flavoring
   Walnuts, chopped
   Cinnamon
   Sugar
   Pats of butter
  
   Preheat oven to 375 F. Cream butter, add sugars and eggs. Combine dry ingredients together and add alternately with milk and flavoring. Spread out batter in greased and floured 9x13" baking pan. Sprinkle top with cinnamon, sugar, and chopped nuts, and dot with pats of butter. Bake for 30 minutes or until top is golden brown and pick comes out clean.