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German-Style Stuffed Pork

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Country of the Food: Germany | Email to Author               Posted on 20 April 2003 @ 09:26:45

1 (1 pound) pork tenderloin, -trimmed of fat
1/4 c Raisins
1 c Light beer
2 tb Cider vinegar
1/2 c Soft pumpernickel bread -crumbs
1/4 ts Grated orange peel
2 Coves garlic, minced
2 tb Brown sugar
1/4 ts Salt
1/4 ts Pepper
1/8 ts Ground cinnamon


Cut a lengthwise slit down center of tenderloin 2/3 of the way through the meat. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 inch thickness. Combine tenderloin and next 3 ingredients in baking dish. Cover and marinate in refrigerator 4 hours, turning occasionally.

Combine bread crumbs, orange rind, and garlic; cover and let stand 4 hours. Remove tenderloin from marinade; strain marinade, reserving raisins. Discard marinade. Add raisins to bread crumb mixture. Combine brown sugar and next 3 ingredients; rub over both sides tenderloin. Spread breadcrumbs mixture over tenderloin to within 1/2 inch from edges. Roll up tenderloin; jellyroll fashion; starting at narrow end. Tie securely with heavy string at 2-inch intervals. Place on rack in shallow roasting pan. Bake at 400F for 55 minutes. 4 servings.

 

German Potato Dish

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Country of the Food: Germany | Email to Author               Posted on 20 April 2003 @ 09:27:23

2 c Sauerkraut
1-16 oz. can applesauce
1/2 ea Dry wine
2 ea Tb. brown sugar
1-8 oz. can onions
9 ea Polish sausage
2 c Drained potatoes, boiled


Combine all ingredients. Simmer 20 minutes and serve hot.

 

German Onion Pie

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Country of the Food: Germany | Email to Author               Posted on 20 April 2003 @ 09:27:52

4 sl Bacon; thick, diced
2 c Onions, yellow; chopped
2 Eggs; well beaten
1 c Sour cream
1 tb Flour, all-purpose
1/2 ts Salt
1/4 ts Pepper, black
1 Pie shell, 9"; unbaked


Preheat the oven to 400 degrees. Saute' the bacon just until clear. Drain most of the fat from the pan. Add the onions and saute' until they are clear. Do not brown them. Set aside and cool. Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the dough in the pie pan. Pour the sour cream mixture over the top. Bake for 15 minutes. Reduce heat to 350F and bake for another 15 minutes or until pie is nicely browned. Serve hot.

 

German Potato Pancakes

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Country of the Food: Germany | Email to Author               Posted on 20 April 2003 @ 09:28:24

6 lg Potatoes -- mashed
2 Well-beaten Eggs
1 1/2 tb Flour
1/4 ts Baking powder
1 1/2 ts Salt
1 sm Grated onion



Mix above ingredients. Drop by spoonfuls into 1/4 inch cooking oil. Turn to brown on both sides. This makes about 12 (3 inch) cakes. Good served with applesauce.

 

Apfelpfannkuchen - German Apple Pancakes

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Country of the Food: Germany | Email to Author               Posted on 20 April 2003 @ 09:28:58

2 lg Cooking apples (Yellow -Delicious, or Granny Smith)
1/4 c Butter
1 c Flour
1 c Milk
1 ts Vanilla extract
1/2 ts Salt
1/4 ts Nutmeg, grated
Confectioners sugar

Preheat oven to 475F. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter.

Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes--the pan has to be very hot for this to work. When it is well heated, add the remaining 2 T sp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter. Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375F and bake 10 min longer. The pancake will puff and climb up the sides of the pan.

Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup. Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot skillet.

 

German Banana Chocolate Cake

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Country of the Food: Germany | Email to Author               Posted on 20 April 2003 @ 09:29:46

CAKE

1 pk German chocolate cake mix
1 c Ripe bananas; sliced
1 c Water
1/3 c Oil
3 Eggs

FROSTING

1 cn Coconut, Almond OR Pecan - ready to spread frosting
1/4 c Bananas; mashed

GLAZE

1 oz Unsweetened chocolate, melted
1/2 c Powdered sugar
1 1/2 ts Water


Heat oven to 350F. Grease and flour 13x9" pan. In large bowl, combine cake mix, bananas, water, oil and eggs. Beat at low speed until moistened; beat 2 minutes at highest speed. Pour batter into prepared pan. Bake for 30-40 minutes or until tested done. Cool completely. In small bowl, combine frosting and mashed bananas. Spread over cooled cake. In small bowl, combine melted chocolate and powdered sugar. Add water until desired consistency, blending until smooth. Drizzle over frosting. Store in refrigerator.

 

German Streusel Cake

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Country of the Food: Germany | Email to Author               Posted on 20 April 2003 @ 09:30:13

THE CAKE
3/4 c Margarine
1/4 c Sugar
2 Eggs
1 pn Salt
2 c Flour
2 ts Baking powder
1 1/4 c Milk
1 lg Can drained fruit of choice -or 1 cup fresh sliced fruit

FOR THE STREUSEL TOPPING
3/4 c Flour
1/4 c Sugar
3/4 c Margarine, cold, not soft
1 1/2 ts Cinnamon


FOR THE CAKE: Cream sugar and margarine together. Stir in eggs, and then alternate stirring in the flour and the milk. Grease and flour a small cookie sheet or sheet cake pan. Pour batter in pan, spread to evenly coat. Top with fresh sliced fruit or well-drained canned fruit. FOR THE STREUSEL TOPPING: Mix flour, sugar and cinnamon in a bowl. Cut the margarine in small pieces and drop in flour mixture. Mix together well -- the best way is to mix it with your hands. Mix until all is a consistency of a streusel topping. If it gets too dry, mix in a little more margarine. If it gets too sticky, add a little more flour. Sprinkle over cake/fruit mixture in cookie sheet/sheet cake pan. Bake for 30-35 minutes at 350F.

 

German Chocolate Dump Cake

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Country of the Food: Germany | Email to Author               Posted on 20 April 2003 @ 09:30:41

2 c Chopped pecans
1 cn Coconut
1 pk German chocolate cake mix

ICING:
1 Stick margerine
8 oz Cream cheese
1 Box powdered sugar


Pack pecans in bottom of pan. Press coconut on top of pecans. Mix cake by directions on the box and pour into greased oblong 9 x 13 inch pan on top of coconut and nuts. Melt 1 stick margerine, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300F degrees for 1 hour. This cake is sometimes called earthquake because it falls in center when baked.

 

German Streusel Coffee Cake

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Country of the Food: Germany | Email to Author               Posted on 20 April 2003 @ 09:31:13

1/2 c Milk
2 tb Sugar
1/4 c Butter (or marg.)
1 ts Salt
1 pk Yeast, dry
1/4 c Water; very warm
1 Egg
2 c Flour, all-purpose; approx.
1/2 c Flour, all-purpose
1/2 c Sugar
1 ts Cinnamon, ground
1/4 c Butter (or marg.)


Scald milk; pour into large mixing bowl; add sugar, 1/4 cup butter, and 1 teaspoon salt, and cool to lukewarm. Dissolve yeast in 1/4 cup very warm water; add yeast mixture and egg to milk mixture and stir well. Add 2 to 2-1/4 cups flour gradually, beating well after each addition. Cover and let rise until doubled in bulk (about 1 hour). Spread in a greased 13x9x2" pan.

Combine 1/2 cup flour, 1/2 cup sugar, and 1 teaspoon cinnamon. With a fork or pastry blender, cut in 1/4 cup butter. Sprinkle over the mixture in pan. Let rise until doubled in bulk (30 to 45 minutes). Bake at 375F for 20 to 25 minutes.

 

Saganaki - Flaming Greek Cheese

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Country of the Food: Greese | Email to Author               Posted on 20 April 2003 @ 09:32:50

1 lb Mozzarella cheese
2 tb Butter, melted
2 tb Brandy
1/2 Lemon


Heat oven to broil. Have serving tray ready with crackers, lemon and brandy. Cut cheese into 3 wedges; arrange in star shape in a pie pan or shallow quiche pan suitable for broiling and serving. Pour melted butter over cheese.

Broil 4 to 6 inches from heat until cheese is bubbly and light brown. Add to serving tray and take to guests. Pour slightly warmed brandy over cheese and ignite immediately, in front of guests. Squeeze lemon juice over cheese to extinguish flame. Serve at once with firm crackers, toasted pita bread or crusty French bread slices.

 

Greek Eggplant Appetizer

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Country of the Food: Greek | Email to Author               Posted on 20 April 2003 @ 09:33:27

2 md Eggplant
3 md Tomatoes, peeled & coarsely -- chopped
3 Garlic cloves
3 tb Chopped parsley
1/2 ts Oregano
1 ts Fresh mint, chopped
1 ts Salt
1/4 ts Pepper
3 tb Olive oil
5 tb Lemon juice


Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, garlic, herbs, salt & pepper. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice & vinegar & blend at a higher speed till smooth. Serve with pita.

 

Greek Spanakopita

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Country of the Food: Greek | Email to Author               Posted on 20 April 2003 @ 09:34:00

2 - 1 lb pkge frozen Spinach, thawed and drained well
7 Eggs
1/2 lb Feta cheese
1 lb Onion
chopped Garlic clove
minced
Salt, pepper
oregano
Olive oil
1 lb Filo dough
Butter


Squeeze remained liquid from spinach and place in large bowl, tear into small pieces. Beat eggs, crumble feta cheese, and add to spinach. Saute onion and garlic in olive oil until brown, add to spinach, season with pepper and oregano.Butter large oblong baking dish.

Place one sheet of filo in pan, and brush with melted butter. Continue until only three or four sheets of filo are left, letting the edges of the sheets hang over the sides of the pan. Pour in the filling, and fold ends of pastry over it, brushing with more butter. Then put the remaining sheets on top, brushing with butter. Cut three or four steam vent slits in the top, down to the filling. Bake at 375 for 50 min.

 

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