Recipes
Karoffelgemüse / Creamed Potatoes 2 large baking potatoes, peeled and cut lengthwise into 8 wedges Meat stock to cover (about 2 cups chicken broth, vegetable stock, or beef stock) 2 tablespoons margarine 2 tablespoons coarsely chopped onion 2 tablespoons flour Simmer potatoes in stock until tender. Drain, reserving 1 cup broth. In a large pan, … Read more
Chicken Salad 5 cups cubed cooked chicken 2 cups diced celery Salt, to taste Pepper, to taste ¾ to 1 cup Miracle Whip salad dressing 2 to 3 tablespoons lemon juice 3 to 4 tablespoons sweet pickle relish 4 to 5 hard-cooked eggs (cut-up) Combine chicken, celery, pickle relish, and seasonings. Mix in salad dressing … Read more
Trauben Saft (Grape Juice) 2 cups water 3 quarts grapes, washed Sugar, 1 cup per quart of juice Heat water and grapes to boiling. Cook slowly for 20 minutes. Filter through jelly bag. Measure juice and add one cup of sugar for each quart of juice. Bring to boil. Pour into sterilized bottles or jars … Read more
Note from Innkeeper Bonnie – “We all love these!!” Apple Fritters 6 apples (peeled and cut in rings) 1 cup flour 1 teaspoon baking powder Sugar 3 egg whites (stiffly beaten) ½ cup milk Sprinkle the apple rings with sugar. Combine the remaining ingredients to form a batter. Dip each apple ring in batter and … Read more
Traubenpie / Concord Grape Pie 1 cup Concord grape pulp ¾ to 1 cup sugar 1 tablespoon flour or quick-cooking tapioca 1 egg, beaten Pinch salt 1 9-inch pie shell, unbaked Preheat oven to 375°. You will need more than 1 cup of grapes to obtain 1 cup pulp. Separate skins from grape pulp. Reserve … Read more
Tomatengemüse / Stewed Tomatoes 2 tablespoons margarine 1 tablespoon chopped onion 1 tablespoon chopped celery 1 tablespoon chopped fresh parsley ¼ cup bread cubes 2 cups home-canned or commercially canned tomatoes 1 teaspoon sugar Salt and pepper Melt margarine. Sauté onions, celery, and parsley until tender. Add bread cubes and fry until golden, turning frequently. … Read more
Rotkraut / Red Cabbage 2 tablespoons lard or shortening 4 cups shredded red cabbage 1 cup water 6 tablespoons sugar 4 tablespoons vinegar In a large saucepan, melt lard or shortening. Add shredded cabbage, water, and sugar. Cook until tender. Now the cabbage will lose its brilliant color as you cook, but do not fear: … Read more
Himbeerenpie / Red Raspberry Pie 3 cups raspberries 3 tablespoons tapioca, small pearl, quick cooking 1 ½ cups sugar 2 tablespoons flour 1 9-inch pie shell with top, unbaked (page 156) 1 to 2 tablespoons butter Preheat oven to 450°. Mix fruit, tapioca, sugar, and flour. Pour into 9-inch unbaked pie shell. Dot with butter … Read more
Creamy Coleslaw Dressing 1 cup mayonnaise 2 tablespoons sugar 2 tablespoons vinegar 1 teaspoon prepared mustard 1 teaspoon celery seed 1 teaspoon caraway seed Combine ingredients and blend until nearly smooth. Pour over shredded cabbage and toss. Cover and refrigerate until serving time. Yields about 1 ½ cups dressing. This recipe comes from the cookbook Seasons … Read more
Tomaten und Gurkensalat / Tomato and Cucumber Salad 2 large tomatoes, cut into chunks 1 medium cucumber, peeled and cut into chunks 2 green peppers, cut into chunks 1 small or medium onion, coarsely chopped Salt and pepper to taste French dressing (page 58) or sour cream dressing (page 58) Prepare vegetables and combine with … Read more