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Catalot German Recipes

Dark Maidens In Skirts

Recipe Based On: German Cooking by Marianna Olszewska Heberle

1 Cup Margarine
2/3 Cup Sugar
3 Medium Egg Yolk
6 Ounces Semisweet Chocolate
1 Cup Milk
30 Ladyfinger Cookies
2 Tablespoons Rum
1/2 Cup Whipped Cream

cream magarine and sugar. beat in egg yolks. melt chocolate in double boiler, add milk. stir to combine thoroughly. cool. gradually add milk mixture to sugar mixture. blend well. sprinkle ladyfingers with rum. in deep casserole dish, alternate ladyfingers with chocolate mixture. chill for 2 hours and serve with whipped cream.


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Fake Wild Boar

Recipe Based On: German Cooking by Marianna Olszewska Heberle

7 1/2 Pounds Rolled Pork Roast -- boneless
25 Juniper Berries -- crushed
Salt And Pepper -- to taste
5/8 Cup Olive Oil
1 1/4 Cups Dry Red Wine
5/8 Cup Water
1 1/4 Cups Sour Cream
2 1/2 Tablespoons Flour

rub meat with juniper berries, salt and pepper. let stand 20 minutes. saute meat in olive oil until browned on all sides. add wine and water, cover, simmer 1 hour. remove meat from pan and keep warm. add remaining ingredients to drippings and cook until slightly thickened. serve sauce over meat.


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Farmers Sausage And Gemelli

Recipe Based On: A World of Pasta by Maria L. Scott, Jack Scott

1/2 Pound Gemelli -- cooked
1 Package Frozen Peas -- thawed
3 Tablespoons Butter -- melted
1 Bunch Spinach -- cooked & drained
1 Pound German Farmers Sausage -- sliced
1 Can Cream Of Mushroom Soup
1/2 Cup Sour Cream
1/2 Cup Milk
Salt And Pepper -- to taste
6 Slices Bacon -- cooked and crumbled

In a bowl, place cooked pasta, half of the peas, and melted butter. butter a large baking dish, create a layer of spinach, place pasta and pea mixture evenly over spinach. create a blended mixture of sausage, sour cream, soup and milk. add as next layer. bake uncovered at 400 degrees for 20 minutes, sprinkle with remaining peas and bacon, cook another 8 minutes until bubbly and brown.

NOTES : gemelli is pasta twins. german farmers sausage can be substituted with frankfurters.


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Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)

1 Pound Spinach -- Fresh *
1/4 Pound Butter
1 Each Onion; Large -- Diced
2 Each Garlic; Cloves -- Minced
1/2 Teaspoon Salt
1/2 Pound Emmenthaler Cheese -- Grated
1 Teaspoon Paprika
1/8 Teaspoon Nutmeg
1/4 Teaspoon Pepper

Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles.


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Warmer Kartoffelsalat (Hot Potato Salad)

3 Each Potatoes;Med -- Boiled In Skins
3 Each Bacon -- Slices
1/4 Cup Onion -- Chopped
1 Tablespoon Unbleached Flour
2 Teaspoons Sugar
3/4 Teaspoon Salt
1/4 Teaspoon Celery Seeds
1/4 Teaspoon Pepper
3/8 Cup -- Water
2 1/2 Tablespoons Vinegar

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.


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Other Recommended Cookbooks for German Cooking

[Catalot Kitchen]