german-foods.htm

NOODLE PUDDING

1/2 pound broad noodles

2 eggs

1 tablespoon butter

1/2 cup milk

1/4 cup sugar

1/2 teaspoon vanilla

Cook noodles, rinse and drain. Pour into baking dish. Blend other ingredients together, pour over noodles. Dot with butter. Bake in 350 degree oven for 30 minutes. Serve with fruit or berries.

MUSTARD BUTTER

(Senfbutter)

1 hard cooked egg yolk

4 T butter

1 T prepared mustard

1 T lemon juice

salt and pepper to taste

Press egg yolk through strainer and mix well with all other ingredients.

HORSERADISH SAUCE (Merrettischsauce)

2 T butter

1 cup milk 1 t sugar

2 T flour

1 small onion, chopped salt and pepper

2 T horseradish

Melt butter, add flour. Gradually stir in milk. Add sugar, salt and pepper. Cook 15 minutes. Before serving, fold in horseradish.

TARTAR SAUCE

I T vinegar

1 t lemon juice 1/4 t salt

1/3 c butter

1 T Worcestershire sauce

Mix vinegar, juice, salt and Worcestershire sauce in small bowl. Heat in top of double boiler. Brown butter, fold into sauce.

RHEINLAND DRESSING For meats, vegetables, fish:

I T powdered sugar

I1 Worcestershire sauce 2 t ketchup

1 T olive oil

1/21 salt

1/4 t prepared mustard

pepper

1/4 t tabasco sauce

1 1/2 T lemon juice

Blend ingredients in order given and mix well. Use on meats, vegetables or fish.



	NOODLE PUDDING 1/2 pound broad noodles 2 eggs 1 tablespoon butter 1/2 cup milk 1/4 cup sugar 1/2 teaspoon vanilla Cook noodles, rinse and drain. Pour into baking dish. Blend other ingredients together, pour over noodles. Dot with butter. Bake in 350 degree oven for 30 minutes. Serve with fruit or berries.	MUSTARD BUTTER (Senfbutter) 1 hard cooked egg yolk 4 T butter 1 T prepared mustard 1 T lemon juice salt and pepper to taste Press egg yolk through strainer and mix well with all other ingredients. HORSERADISH SAUCE (Merrettischsauce) 2 T butter 1 cup milk 1 t sugar 2 T flour 1 small onion, chopped salt and pepper 2 T horseradish Melt butter, add flour. Gradually stir in milk. Add sugar, salt and pepper. Cook 15 minutes. Before serving, fold in horseradish. TARTAR SAUCE I T vinegar 1 t lemon juice 1/4 t salt 1/3 c butter 1 T Worcestershire sauce Mix vinegar, juice, salt and Worcestershire sauce in small bowl. Heat in top of double boiler. Brown butter, fold into sauce.
	RHEINLAND DRESSING For meats, vegetables, fish: I T powdered sugar I1 Worcestershire sauce 2 t ketchup 1 T olive oil 1/21 salt 1/4 t prepared mustard pepper 1/4 t tabasco sauce 1 1/2 T lemon juice Blend ingredients in order given and mix well. Use on meats, vegetables or fish.