33 GERMAN SPECIALTIES
RABBIT STEW
(Hasenpfeffer) Prepare a marinating liquid with:
1/2 C vinegar 1/2 C water 1 clove 1 bay leaf 1 sliced onion 2 tsp. lemon juice salt and pepper
Boil ingredients for 5 minutes. Pour over a cut-up rabbit Let soak overnight. Drain. Fry briefly in 4 T butter with the onion. Add flour, let brown. Add 1/2 of the marinating liquid. Cover and stew until tender, about 1 1/2 hours. Replenish liquid if necessary.
WEINER SCHNITZEL (Veal)
2 veal cutlets, cut 1/2 inch thick
1 beaten egg
1/2 cup bread crumbs
salt and pepper
parsley
small amount of fat for frying Pound veal cutlet, rub in seasoning. Dip meat into egg and coat with crumbs. Fry over low heat for 15 minutes both sides. Schnitzel should be served hot, dry and crisp. Garnish with parsley.
STEWED CHICKEN/EGG DUMPLINGS
Stew chicken. Make dumplings: 2 cups flour pinch of salt 1egg
1 heaping teaspoon baking powder milk to make a stiff batter
Stir all ingredients together and drop from spoon into boiling broth. Cook gently for 5 minutes. Cover tightly. Make a light, dry (inside) dumpling.
STUFFED CABBAGE
chop 1/2 head cabbage
1 onion
1 apple
add 1/2 pound ground sausage
1/2 C bread crumbs
salt and pepper
Mix well adding 2 beaten eggs. Pour into buttered dish, cover with cracker crumbs, dot with butter. Bake slowly for 1 hour.
BEEF/BEAN LOAF
1 beaten egg
1/4 cup ketchup
1/8 cup milk
1/2 pound ground beef
1/2 cup bread crumbs
1 can red kidney beans, drained
and mashed
1/4 cup finely chopped onion
salt and pepper
Blend all ingredients well. Shape into small loaf. Bake 350 degrees for 3/4 hour.
PORK SCHNITZEL
2 loins chops 2 T butter 1 sliced onion salt and pepper
Season chops. Fry in butter with onion. Brown both sides quickly on high heat. Reduce heat, cover and simmer 20 minutes. Serve with salted potatoes and vegetables.
BEEF/KRAUT/RICE
1/2 pound ground beef
1 chopped onion
1 cup sauerkraut or 1 cup cooked rice
1 (8 oz.) can tomato paste
1/4 cup water
salt and pepper
Cook beef, onion in skillet until browned. Mix in seasoning and remaining ingredients. Cover, simmer 1/2 hours or until rice is tender.
SAUSAGE CAKES/APPLES
1/2 pound pork sausage
2 apples
1/4 C brown sugar
Shape meat into small patties. Core, slice apples. Arrange sausage cakes in center of baking pan or dish, placing apple slices around meat. Sprinkle with sugar. Bake 375 to 400 degrees for 25-30 minutes.