Sauerbraten (Pot roast marinated in spiced vinegar)

4 to 5 pound beef pot roast
2 cups water
2 cups vinegar
1 Tbl salt
1/2 tsp pepper
2 Tbl white or brown sugar
2 medium onions, sliced
1 clove garlic
6 cloves
2 bay leaves
3 or 4 celery tops
12 gingersnaps

Place meat in large glass bowl.  Top with sliced onions.  Heat vinegar and water, and dissolve salt, pepper and sugar in it.  Pour over meat and onions.  Add remaining ingredients, except gingersnaps, to vinegar around the meat.  Cover and refrigerate 3 to 4 days, turning meat daily.

Remove meat and drain well.  Strain liquid and save.  Dredge meat with flour, and brown in hot fat in heavy pan.  Add 1/2 cup of the strained liquid, cover and cook over low heat until tender (3 to 4 hours).  Add more liquid as needed.

Remove meat and keep hot.  To make gravy, add more strained vinegar mixture to juice in pan to make 3 cups liquid.  Bring to a boil and stir to dissolve all brown drippings.  Add 12 gingersnaps, simmer and stir until thickened and smooth.  Pour over meat and serve.

Creamy Apple Kuchen

3 cups apples, peeled, cored and thinly sliced (Granny Smith are good)
1 Tbl lemon juice
1 1/4 cups sugar, divided
1 tsp cinnamon
1 cup butter, melted
2 eggs, beaten
1 1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 tsp baking powder
2 cups flour
1 cup sour cream
1 egg

Heat oven to 350 degrees and coat a 9 x 13 pan with nonstick cooking spray.  In medium bowl, combine apple, lemon juice, 1/4 cup sugar and cinnamon.  Set aside.

In large bowl, mix melted butter and remaining sugar.  Add 2 beaten eggs and vanilla.  Stir in salt and baking powder, then add the flour.  Spread the batter in the pan, then top with apple mixture.

Combine sour cream and remaining egg in small bowl and spread over apples.  Bake for 30 to 35 minutes until cake is lightly browned and the topping is set.  Sprinkle cinnamon sugar on top, if desired.  Store in refrigerator.

Cucumber Salad

3 cucumbers
3 tbl minced chives or dill
1 1/2 tsp salt
1/8 tsp pepper
2 tbl lemon juice
1 cup sour cream


Pare and slice cucumbers. Add remaining ingredients and chill at least 10 minutes. Serves 4 to 6.

German Red Cabbage

3 slices bacon, diced
1 medium onion, chopped
1 medium head red cabbage, sliced very thin
3 medium apples, cored, pared and diced
1 tbl lemon juice
1 tbl brown sugar
3 tbl vinegar
1/3 c red wine
1 tsp caraway seed
2 tsp cornstarch


In Dutch oven or deep skillet, fry bacon until crisp. Remove with slotted spoon and drain on paper; reserve for later use. In bacon fat, fry onion until translucent. Meanwhile, soak cabbage in water 15 minutes. Transfer cabbage and water that clings to it to pan with onions. Sprinkle apples with lemon juice and add to pan. Add brown sugar, two tablespoons of the vinegar, wine and caraway seeds. Mix well and simmer, tightly covered, about 45 minutes or until slightly thickened and tender, stirring occasionally. Dissolve cornstarch in remaining vinegar and add to cabbage, stirring until thick. Makes 6 to 8 servings.

Black Walnut Kuchen

2 cups all-purpose flour
1 cup sugar
1 tbl baking powder
1 tsp salt
1 cup milk
1/3 cup butter or margarine, softened
1 egg


Topping:
1/4 cup packed brown sugar
2 tbl flour
2 tbl butter or margarine, softened
1 tsp ground cinnamon
1/4 cup flaked coconut
1/4 cup finely chopped black walnuts or English walnuts




Preheat oven to 350 degrees F. Mix all ingredients except Topping; beat vigorously 1 minute. Spread batter in greased baking pan, 13x9x2 inches. In a small bowl, mix Topping. Sprinkle Topping over batter. Bake until wooden toothpick inserted in center comes out clean, 35 to 40 minutes. Serve warm.

Apfelkuchen

2 eggs
1 cup vegetable oil
2 cups white sugar
1 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp salt
2 cups all-purpose flour
1 tsp baking soda
4 cups apples - peeled, cored and diced


Preheat oven to 350 degrees F. Grease and flour one 9x13 inch cake pan. In a mixing bowl, beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Combine the flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan. Bake for 45 minutes or until cake tests done with a toothpick. Let cake cool on a wire rack. Serve with a dusting of confectioners' sugar.

Warmer Kartoffelsalat

3 medium potatoes, boiled in skins
3 slices bacon
1/4 cup onion, chopped
1 tbl flour
2 tsp sugar
3/4 tsp salt
1/4 tsp celery seeds
1/4 tsp pepper
3/8 cup water
2 1/2 tbl 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.