Savory Pork Turnovers Recipe

Ingredients
6 cups all-purpose flour 2 teaspoons sugar 1-1/2 teaspoons salt 1 cup shortening 1 cup cold butter 12 to 18 tablespoons coldwater FILLING: 2 pounds ground pork 3 tablspoons butter 1/2 cup chopped onion 2 cups cooked cubed peeled potatoes 2 cups diced peeled tart apples 3 tablespoons all-purpose flour 1 tablespoon brown sugar 1-1/2 teaspoons rubbed sage 1 teaspoon pepper 1/2 teaspoon salt 2 egg yolks 2 tablespoons water

Big Germans
Ingredients

Easy German Bierocks (Runza)

Ingredients
1 tablespoon vegetable oil 2 pounds ground beef 1 small onion, chopped 1 head cabbage, finely chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 36 frozen dinner rolls, thawed 2 quarts vegetable oil for deep frying

5 tablespoons butter 4 eggs 1/4 teaspoon salt 1 cup all-purpose flour 1 cup milk 1 tablespoon lemon juice 2 tablespoons confectioners' sugar

Directions 1. Preheat oven to 425 degrees F (220 degrees C). 2. In a mixing bowl, combine the eggs, salt, flour and milk. Use a blender if desired. Melt the butter in a 9x13 inch baking pan. Pour the contents of the mixing bowl into the pan. 3. Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired. 4.

Directions

Directions

In a bowl, combine flour, sugar and salt; cut in the shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Cover and chill for at least 1 hour. In a Dutch oven over medium heat, brown pork until no longer pink; drain. Add butter and onion; saute until onion is tender. Add potatoes, apples, flour, sugar, sage, pepper and salt; cook and stir for 2 minutes. Cool. Meanwhile, on a heavily floured surface, roll pastry to 1/8-in. thickness; cut into 3-1/2-in. circles. Place 1-2 tablespoons filling on each circle. Moisten edges with water; fold dough in half. Seal edges with fingers or a fork. Place on ungreased baking sheets. Beat egg yolks and water; brush over turnovers. Bake at 375 for 20-25 minutes or until golden brown. Serve warm. Yield: about 4 dozen.

Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle. Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling. Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C). Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.

German Leek and Potato Soup

Ingredients

German Tomato Soup

Ingredients

German Lentil Soup

Ingredients 2 cups dried brown lentils, rinsed and drained 3 cups chicken stock 1 bay leaf 1 cup chopped carrots 1 cup chopped celery 1 cup chopped onion 1 cup cooked, cubed ham 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1/4 teaspoon freshly grated nutmeg 5 drops hot pepper sauce 1/4 teaspoon caraway seed 1/2 teaspoon celery salt 1 tablespoon chopped fresh parsley 1/2 teaspoon ground black pepper Directions 1. Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper. 2. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.

1 cup chopped onion 1/2 cup butter 1 cup chopped leeks 8 potatoes, peeled and sliced 6 cups water 1/2 teaspoon fresh thyme 1 ham bone 1 cup heavy cream salt and pepper to taste

2 pounds ground beef 4 (10.75 ounce) cans condensed tomato soup 2 1/2 cups milk 1 1/8 cups water, or as needed 6 white potatoes, peeled and sliced 1/4 inch thick 1 small head cabbage, cored and sliced 3 carrots, sliced 1 small onion, chopped

Directions 1. Heat a large Dutch oven or soup pot over medium-high heat. Crumble in the ground beef. Cook, stirring frequently, until evenly browned. Drain excess grease. Stir in the cabbage, potatoes, carrots, onion, tomato soup, milk and water. Bring to a boil, then simmer over medium heat for 30 minutes. Reduce heat to low, and cook for 1 1/2 hours before serving.

Directions 1. In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes. 2. Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

Authentic German Potato Salad

Ingredients 3 cups diced peeled potatoes 4 slices bacon 1 small onion, diced 1/4 cup white vinegar 2 tablespoons water 3 tablespoons white sugar 1 teaspoon salt 1/8 teaspoon ground black pepper 1 tablespoon chopped fresh parsley Directions 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. 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. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then 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.

Hot German Potato Salad III

Ingredients 9 potatoes, peeled 6 slices bacon 3/4 cup chopped onions 2 tablespoons all-purpose flour 2 tablespoons white sugar 2 teaspoons salt 3/4 cup water 1/2 teaspoon celery seed 1/8 teaspoon ground black pepper 1/3 cup distilled white vinegar Directions Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings. Saute onions in bacon drippings until they are golden-brown. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Potato Salad With Bacon, Olives, and Radishes

Ingredients 5 potatoes 1 pound bacon 2 stalks celery 4 small green onions 12 stuffed green olives 5 radishes 1/4 cup mayonnaise 1 tablespoon lemon juice Directions Wash and peel the potatoes and cut into 1/2 to 3/4 inch pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 10 minutes. Slice the bacon into small pieces and cook over medium high heat in a large, deep skillet until evenly brown. Do not overcook. Chop the celery, green onions, stuffed olives and radishes into small pieces and put into a large bowl. Add the potatoes and bacon and mix together. Add the mayonnaise and lemon juice to taste, stir, and place in the refrigerator for a few hours to chill before serving. You may want to add a few sliced hard boiled eggs on top. ENJOY!!!

German Chicken
Ingredients

German Beef Rouladen

Ingredients 1/4 cup Dijon mustard 8 (4 ounce) pieces round steak, pounded 1/4 inch thick 1/2 cup minced onion 2 teaspoons paprika 2 teaspoons salt 8 slices bacon 2 teaspoons freshly ground black pepper 3 tablespoons canola oil 1 (12 ounce) can beef broth 1 1/4 cups water 2 tablespoons cornstarch 1 cup warm water 1/4 cup sour cream Directions Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks. Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes. Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

Bahamian Mahi Mahi

Ingredients 2 pounds mahi mahi fillets 1/2 cup dark rum 1/2 cup fresh lime juice 2 onion, sliced into thin rings 1 lemon, sliced 2 teaspoons dried oregano 4 tablespoons butter ground black pepper to taste Directions Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours. Preheat oven to 325 degrees F (165 degrees C). Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet. Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.

4 skinless, boneless chicken breast halves 1 cup barbecue sauce 22 ounces sauerkraut

Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

German Red Cabbage

Ingredients 1 medium head red cabbage, cored and sliced 2 large tart apples, peeled and sliced 1 medium sweet onion, sliced and separated into rings 1 1/2 cups water 1 cup cider vinegar 1/2 cup sugar 1 tablespoon butter 1 teaspoon salt 6 whole peppercorns 2 whole allspice 2 whole cloves 1 bay leaf 2 teaspoons cornstarch 2 teaspoons cold water Directions In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Mom's Goulash
Ingredients

Gingersnap Goulash
Ingredients

2 pounds beef stew meat, diced into 1 inch pieces salt and pepper to taste 1/4 teaspoon paprika 1 onion, chopped 1 tablespoon vegetable oil 8 large potatoes, scrubbed and chopped 1 (16 ounce) can chili without beans

Directions 1. Season beef with salt, pepper, and paprika. 2. Brown seasoned beef and onion in oil until all sides are brown. Cover with water and simmer for 3 to 4 hours or until tender. Add water whenever level goes below the ingredients. 3. An hour before serving, add potatoes and chili.

1 1/2 pounds beef stew meat, cut into 1 inch cubes 2 quarts water 1 cup chopped onion 12 gingersnap cookies, crumbled 2 tablespoons Worcestershire sauce 2 tablespoons brown sugar 1 teaspoon salt 1/4 teaspoon pepper 1 (14 ounce) bottle ketchup

Directions 1. In a Dutch oven or soup kettle, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add ketchup; cover and simmer for 1 hour, stirring occasionally.

Duck Fried Rice

Ingredients 1 cup chopped Chinese roast duck meat, skin and fat separated and set aside 1/2 cup thinly sliced Chinese barbecued pork 6 green onions, thinly sliced 2 tablespoons soy sauce 2 eggs, beaten 3 cups cooked long-grain rice salt and pepper to taste Directions Cook the duck skin and fat in a wok or large skillet over medium heat until the skin is crispy, and the fat has rendered, about 10 minutes. Increase heat to medium-high, and stir in the duck meat, pork, half of the green onions, and the soy sauce. Cook and stir until the meats are heated through, about 5 minutes. Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of the rice, exposing the bottom of the pan. Pour in the beaten eggs and stir until the eggs have scrambled. Then stir the scrambled eggs into the rice along with the rest of the green onions. Toss and stir until the rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.

Fried Rice with Cilantro

Ingredients 4 tablespoons vegetable oil 5 cloves garlic, finely chopped 2 green chilies, diced 2 cups cubed skinless, boneless chicken breast meat 2 cups cooked jasmine rice, chilled 1 tablespoon white sugar 1 tablespoon fish sauce 1 tablespoon soy sauce 2 teaspoons chopped green onion 2 tablespoons chopped fresh basil leaves 5 tablespoons chopped fresh cilantro Directions Heat the oil in a wok or large skillet, over mediumhigh heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through. When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

Old-Fashioned Rice Pudding

Ingredients

1 cup cooked long-grain rice 1 cup milk 5 teaspoons sugar Dash salt 1/2 teaspoon vanilla extract Whipped cream

Directions 1. In a saucepan, combine rice, milk, sugar and salt. Cook, uncovered, over medium heat for 20 minutes or until thickened, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm; top with whipped cream if desired.

German Pancake
Ingredients 6 eggs 1 cup milk 1 cup all-purpose flour 1/2 teaspoon salt 2 tablespoons butter or margarine, melted BUTTERMILK SYRUP: 1 1/2 cups sugar 3/4 cup buttermilk 1/2 cup butter or margarine 2 tablespoons corn syrup 1 teaspoon baking soda 2 teaspoons vanilla extract confectioners' sugar Directions Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.

German Apple Cake

Ingredients 3 eggs 2 cups sugar 1 cup vegetable oil 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 4 cups tart apples - peeled, cored and chopped 3/4 cup chopped pecans FROSTING: 1 (8 ounce) package cream cheese, softened 2 teaspoons butter, softened 2 cups confectioners' sugar Directions In a large mixing bowl, beat the eggs, sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Fold in apples and nuts. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small mixing bowl, beat cream cheese and butter. Add confectioners' sugar, beating until smooth. Spread over cake. Refrigerate leftovers.

Old German Honey Cookies

Ingredients 1 cup white sugar 1 cup shortening 1 cup honey 2 eggs 1 teaspoon vanilla extract 1 teaspoon baking soda 4 cups all-purpose flour 1 teaspoon ground ginger Directions 1. In a saucepan over low heat, melt together sugar, shortening and honey. Let cool. 2. Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture. 3. Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

Gluehwein
Ingredients

Bisschopswijn
Ingredients

Shandy

3/4 cup water 3/4 cup white sugar 1 cinnamon stick 1 orange 10 whole cloves 1 (750 milliliter) bottle red wine

1 (750 milliliter) bottle red wine 1/2 cup white sugar 1 teaspoon ground cinnamon 1 orange 8 whole cloves

Ingredients

Directions Directions 1. In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer. 2. Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy. 3. Pour in the wine, and heat until steaming but not simmering. Remove the clovestudded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.) 1. In a large saucepan on medium-low heat, combine wine. sugar and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine. 2. Heat SLOWLY on LOW heat for about 30 minutes or until steaming. Do not let it boil. Heat your glasses in warm water before serving.

1 (12 ounce) bottle lager-style beer 1/2 cup prepared lemonade

Directions 1. Pour the beer into a pint glass. Slowly add the lemonade; stir gently.