Germany: Zwiebelkuchen (Onion Pie)

1 Package Yeast — Active Dry
1 Teaspoon Sugar
1 1/2 Teaspoons Salt
3 Cups Unbleached Flour
1 Tablespoon Shortening
1 Cup Water — 120 to 130 Degrees F
6 Each Bacon; Slices — Cut Up
2 Each Onions; Medium — Sliced
1/4 Teaspoon Cumin
1/2 Teaspoon Salt
Pepper — As Desired
1 Each Egg Yolk
1 Cup Sour Cream
Directions Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough.
Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour.
Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature.

Serves 8

Germany: Zwei-Bohnenensuppe (Two Bean Soup)

1 1/4 Cups White Beans — Dry
4 Ounces Ham — Cubed
1 Cup Cut Green Beans — *
1/4 Cup Celery — Diced
1 Each Green Onion — Diced
1 Each Onion; Yellow — diced
1 Each Potato — Peeled & Diced
1 Tablespoon Butter
2 Tablespoons Unbleached Flour
3/4 Cup Beef Broth
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Each Parsley — Sprig
Directions * Beans can be either fresh or frozen. Do not use canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately.

Serves 4

Germany: Warmer Kartoffelsalat (Hot Potato Salad)

3 Each Potatoes;Med — Boiled In Skins
3 Each Bacon — Slices
1/4 Cup Onion — Chopped
1 Tablespoon Unbleached Flour
2 Teaspoons Sugar
3/4 Teaspoon Salt
1/4 Teaspoon Celery Seeds
1/4 Teaspoon Pepper
3/8 Cup — Water
2 1/2 Tablespoons Vinegar
Directions 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.

Serves 4

Germany: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)

1 Pound Spinach — Fresh *
1/4 Pound Butter
1 Each Onion; Large — Diced
2 Each Garlic; Cloves — Minced
1/2 Teaspoon Salt
1/2 Pound Emmenthaler Cheese — Grated
1 Teaspoon Paprika
1/8 Teaspoon Nutmeg
1/4 Teaspoon Pepper
Directions * Wash and clean spinach of sand. Dry.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly.
Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper.
Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles.

Serves 4

Germany: Streuselkuchen (Crumb Cake)

1/4 Cup Sugar
1/4 Cup Brown Sugar
2 Teaspoons Cinnamon
1 Cup Flour; Unbleached — Unsifted
1/2 Cup Butter Or Margarine
2 1/4 Cups Flour; Unbleached — Unsifted
1/4 Cup Sugar
1/4 Teaspoon Salt
1 Package Yeast — Dry
3/4 Cup Milk
1/2 Cup Butter Or Margarine
1 Each Egg — Large
Directions TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes.
Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F.
about 45 minutes or until done. Makes 1 9-inch square cake.

Serves 6

Germany: Spargelvinaigrette (Asparagus Vinaigrette)

24 Spears Asparagus — Chopped
1/4 Cup Wine Vinegar
2 Teaspoons Dijon Mustard
1/2 Teaspoon Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
3 Tablespoons Olive Oil
1 Small Shallot — Chopped
2 Teaspoons Parsley — Chopped
Directions Bring aspargus to a boil in 1/2 inch salted water. Boil for 7 minutes. Drain and keep warm. Combine vinegar, mustard, sugar, salt, pepper and oil. Stir well. Add shallots. Pour mixture into a pan and bring to lukewarm. Pour over asparagus, sprinkle with parsely and serve.

Serves 1

Germany: Smothered Pork Chops

4 Medium Pork Chops
1 Teaspoon Salt
1 Teaspoon Dry Mustard
1 Tablespoon Lemon Juice
4 Tablespoons Olive Oil
1 Medium Onion — chopped
1 Can Stewed Red Ripe Tomatoes
Directions rub chops in salt, mustard, and lemon juice. allow to stand for 30 minutes. saute chops in olive oil until brown on both sides. add onion and saute until transparent. add tomatoes, cover, simmer, 20 minutes.

Serves 4

Germany: Silesian Fresh Ham

5 Pounds Ham
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Teaspoon Caraway Seed
1 Cup Boiling Water
1 Medium Onion — chopped
1 Tablespoon Cornstarch
1/4 Cup Cold Water
1/2 Cup Sour Cream
Directions rub ham with salt pepper and caraway seed. Place on rack in roasting pan. add water and onions to bottom of roasting pan. roast for 3 1/2 hours at 350 degrees. to drippings add water to make 1 cup liquid add remaining ingredients and cook over low heat until gravy has thickened. serve over ham.

Serves 8

Germany: Sieden Hahnchen (Simmered Chicken)

3 Pounds Chicken — In 8 Pieces
1 Teaspoon Salt
1/4 Cup Flour
1 Teaspoon Paprika
4 Tablespoons Butter
2 Medium Onion — Chopped
2 Cups Chicken Broth
1/2 Pound Mushroom — Chopped
1 Cup Sour Cream
2 Tablespoons Parsley — Chopped
Directions Rub chicken with salt. Combine flour and paprika in a pie pan. Dredge chicken in flour mixture until well coated. Melt butter in large skillet and saute chicken until browned all over, about 15 minutes. Remove chicken to a baking dish. Add onions to the same skillet, saute until browned about 10 minutes. Add mushrooms and saute for 5 minutes. Spoon the mushroom mixture over the chicken. Cover the baking dish and bake for 45 minutes at 325 degrees. Spoon sour cream over chicken, sprinkle with parsley and return to the oven for 15 minutes. Serve.

Serves 4

Germany: Schweinekoteletts In Saurer Sahnesosse (Baked Pork Chops)

6 Each Pork Chops
1 Each Garlic Clove — Minced
1 Teaspoon Caraway Seeds — Crushed
2 Teaspoons Hungarian Paprika — Mild *
1/2 Teaspoon Salt
Pepper — As Desired
1 Cup White Wine — Dry
1 Cup Sour Cream (Optional)
Directions * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings.

Serves 6