What’s Cookin’ – September 24, 2009

Jeanne Briggs

Jeanne Briggs

Oktoberfest: A Celebration of Fall

by JEANNE BRIGGS

If this is your first foray into the wild world of Oktoberfest partying, get ready for a fun-filled ride! Oktoberfest parties are actually quite simple to put together… all you need is a boisterous bunch of friends, a stockpile of German beers, and plenty of belly-pleasing German food. Oh… don’t forget the polka music. Let’s party!

 

 

 

German Onion Pie

4 thick slices bacon, diced
2 cups peeled, chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
9-inch pie shell, unbaked

Preheat oven to 400F. Sauté bacon. Remove bacon to paper towels and drain most of the fat from the pan. Add onions and sauté until translucent but not browned. Set aside to cool. Beat eggs and sour cream and mix in the flour. Stir in salt and pepper. Prick the bottom of the pie shell with the tines of a fork. Spread onions and bacon over bottom of pie shell. Pour the sour cream mixture over the top. Bake 15 minutes. Reduce heat to 350F and bake 15 to 20 minutes more, or until pie is nicely browned. Serve hot. Serves 6.

German Applesauce Meatloaf

1-1/2 pounds ground beef
1/2 pound ground pork
1/2 cup finely diced onion
1 cup applesauce
1 cup bread crumbs
3 tablespoons ketchup
2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 350F. Lightly oil a loaf pan. In large bowl, combine all ingredients and mix well. Place mixture into prepared pan. Bake 1-1/2 to 2 hours. Drain off fat and let cool for 10 to 15 minutes. Turn loaf out of pan and slice for serving. Serves 8.

German Potato Salad

4 pounds potatoes, peeled and sliced
3/4 cup chopped onion
2 teaspoons salt
3/4 cup mayonnaise
1/4 cup vegetable oil
1/2 cup cider vinegar
3 tablespoons white sugar
3 tablespoons dried parsley
Ground black pepper to taste

Bring a large pot of salted water to a boil. Add peeled, cut potatoes; cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl. Add onions. In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving, to enhance the flavors. Serves 8 to 10. This is wonderful served with brats and kraut.

Pork Chops in Onion Sauce

10 pork chops
1 teaspoon salt
1/2 teaspoon pepper
3-1/2 tablespoons flour
4 tablespoons vegetable oil
6 small onions, thinly sliced
1-1/2 cups beer
3/4 cup hot beef broth
3 teaspoons cornstarch

Season pork chops with salt and pepper; coat with flour. Heat oil in large fry pan. Add pork chops; fry for 4 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and broth; cover and simmer 15 to 20 minutes. Remove pork chops to a preheated platter. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Season sauce to taste. Pour over pork chops. Serve with Brussels sprouts and boiled potatoes. Serves 10.

Apple Sausage Bake

6 Granny Smith apples, peeled, cored, thinly sliced
2 pounds precooked kielbasa, sliced thickly
2 teaspoons butter, or to taste
1 small onion, diced
3 medium potatoes, peeled and sliced thinly
1 green bell pepper, seeded, diced
2 zucchini, sliced thinly
1-1/2 cups shredded mozzarella or Jack cheese

Layer apples and sausage on bottom of 13×9-inch casserole and dot with butter. Layer onions, potatoes, bell peppers and zucchini. Bake in a preheated 300F oven for 1 hour. Once casserole is cooked, cover the with cheese and bake until melted. Serves 8.

Apfelquarkkuchen
(Apple and Cream Cake)

1 package dry yeast
4 tablespoons sugar
1/4 cup butter or margarine
1 large egg
1/2 teaspoon salt
2 cups flour, unsifted
1/2 cup milk

Mix yeast, salt, sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm. Gradually add milk to flour mixture. Beat for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan, pressing the dough 1-1/2 inches up sides of the pan.

FILLING:

3 cups tart apples, peeled and sliced
1 teaspoon cinnamon
2 tablespoons flour
1 large egg
1 tablespoon fresh lemon
3/4 cup sugar
8 ounces cream cheese, softened

Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 tablespoons flour. Arrange this mixture in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350F for 30 minutes. Best when served warm. Serves 8.

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