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  • 4 lb(s) Boneless Pork Shoulder Roast

  • 1 Onion (cut into chunks)

  • 2 Carrot (diced)

  • 2 cup(s) Chicken Broth (divided)

  • 1 cup(s) Beer

  • 2 Tbsp Vegetable Oil

  • 1 Tbsp Salt (use 3/4 tbsp. if less salt desired)

  • 1 tsp Black Pepper

  • 1 tsp Garlic Powder

  • 1 tsp Onion Powder

  • 1 tsp Ground Paprika

  • 1 tsp Ground Caraway Seed

  • Stonground Mustard (you can substitute another mustard that you prefer if desired)

  • Combine salt, pepper, garlic powder, onion powder, paprika and caraway seed in a small bowl. Rub mustard over all surfaces of pork and then spread the seasonings evenly over the outside.

  • Add vegetable oil to a Dutch oven and heat to medium high heat. Once hot, place the roast in the oven and brown on all sides. When browned, remove the pork and set aside.

  • After removing the browned pork, add the onion and carrots and cook until soft. Once soft, pour in 1 cup chicken broth and beer. Use a wooden spoon to scrape browned bits of pork and veggies from the bottom of the Dutch oven into the liquid. Simmer for five minutes.

  • Add the pork back into the Dutch oven and place into an oven heated to 350ºF. Cook uncovered for 3 hours, until the internal temperature of the pork is 165ºF.

  • Once the pork is done cooking, remove the pork from the Dutch oven and set aside for slicing. Strain the remaining liquid out from the Dutch oven into a sauce pan. Add one more cup of chicken broth to the liquid and bring to a boil. Once boiled, reduce heat to a simmer and cook until the sauce is thickened to your liking. If desired, you can thicken the sauce with flour.

  • After letting the roast sit for 15 minutes, slice the roast into thin slices and serve with gravy over top and sauerkraut and potato dumplings on the side. Enjoy!

 Schweinebarten

  • 1lb Polish sausage, partly skinned

  • 1lb carrot, scraped and sliced

  • 10 potatoes, peeled and diced

  • 1(16 ounce) bag frozen French-cut green beans

  • 2 onions, peel and slice

  • 10 cups water (you can use all or part chicken broth as well)

  • 1⁄4 teaspoon fines herbes, dried

  • salt

  • pepper

  • maggi seasoning

  • Put the first six ingredients into a pot and bring to a boil. Reduce heat and simmer for about 1 hour.

  • Add the herbs.

  • Adjust the seasoning with salt, pepper and Maggi seasoning.

  • Creativity is encouraged.

  • Enjoy!

 Eintoph

Königsberger Klopse

  • 1lb ground sirloin

  • 1lb ground pork

  • 1lb ground veal

  • 4eggs, slightly beaten

  • 1 1⁄4cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)

  • 1⁄2cup milk

  • 1medium white onion, finely chopped

  • 1lemon, zest of, small finely chopped

  • 1lemon, juice of

  • 3tablespoons capers, chopped

  • 3tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)

  • 1⁄4cup melted butter

  • 1teaspoon kosher salt

  • 1⁄2teaspoon ground black pepper

  • flour (for rolling)

  • BROTH

  • 1(32 ounce) box chicken stock or (32 ounce) box vegetable stock

  • 1bay leaf

  • 1⁄4cup cider vinegar

  • 1⁄2cup good quality dry white wine (I use fume blanc or extra dry champagne)

  • 10black peppercorns

  • 2tablespoons capers

  • SAUCE

  • 1lemon, zest of, small finely chopped

  • 1lemon, juice of

  • 1cup good quality sour cream (full fat to prevent curdling)

  • 1⁄4cup snipped fresh parsley, for garnish

  • In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.

  • Meanwhile, combine meatball ingredients, mix well.

  • Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.

  • Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.

  • TO MAKE CREAM SAUCE:

  • To hot broth stir in the sauce ingredients and heat through, but do not boil.

  • Add the cooked meatballs to the heated sauce, stir gently and warm through.

  • TO SERVE:

  • Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.

  • TO SERVE AS AN APPETIZER:

  • Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.

  • Freezes well.

 Rouladen

  • 1boneless beef shank, cut into very thin steaks and hammered flat

  • 1onion, peeled and chopped

  • French mustard (to taste)

  • 4slices bacon or 4 slices pancetta, to taste

  • 1large dill pickle, cut into strips

  • 2garlic cloves, peeled and crushed

  • 1carrot, peeled and sliced

  • 1stalk celery, cut into moons

  • 1bay leaf

  • 12ounces red wine (approx. 1/2 bottle)

  • 1tablespoon tomato puree

  • beef stock, to taste

  • sea salt, to taste

  • fresh ground black pepper, to taste

  • flour, for dusting (or cornmeal)

  • Spread the mustard on the inside of the steak.

  • Arrange a few slices of onion, gherkin and bacon on top then roll up and secure with toothpicks or tie with kitchen string.

  • Coat in seasoned flour then in a large pan or Dutch oven, fry in a little oil until browned. Remove and set aside.

  • In the same pan, sauté the onion,celery, carrot and garlic for 6 minutes.

  • Add a little red wine and stir to deglaze the pan.

  • Place the rouladen on top of the vegetables and pour the remaining wine over the top.

  • Heat for 5 minutes to reduce the wine a little.

  • Add a little beef stock, tomato puree, bay leaf and season well.

  • Simmer gently for 1.5 hours

  • Strain the gray before serving and thicken a little if needed

  • Serve hot with boiled or mashed potatoes, carrots and broccoli.

  • 6medium potatoes, scrubbed

  • 1medium onion

  • 2eggs, lightly beaten

  • 1⁄3cup flour

  • 1⁄2teaspoon salt

  • cooking oil or bacon fat

  • Grate potatoes and onion. Stir in eggs, flour and salt immediately.

  • In preheated electric frying pan (350 F)or frying pan over medium high stove-top, add cooking oil or bacon fat--about 2 T per batch.

  • Using a one/third-cup metal measuring cup, scoop up some potato-onion mixture, and spread in a circle in the pan. Flatten out a bit, to about a 5-inch thin cake. Fry for about 2 minutes per side until golden-brown and crispy around edges.

  • Transfer cakes to a warm plate or keep warm in the oven. Best when served immediately.

  • Serve with applesauce, honey, or butter with salt & pepper.

 Kartoffelpuffer

  • 16ounces swiss cheese, grated

  • 6cups flour

  • 2teaspoons salt

  • 6eggs, large

  • 2cups milk

  • 4tablespoons butter, melted

  • 3tablespoons maggi seasoning (to taste)

  • Put a large pot of water on to boil.

  • Grate swiss cheese.

  • Mix flour and salt.

  • Mix eggs and milk.

  • Stir liquid into dry ingredients.

  • It will make a dough, moister than bread dough, almost but not quite as soft as muffin dough.Use extra milk if it is too stiff. If the dough is too soft the spatzle will turn out mushy.

  • Fill spatzle grater with dough and "grate" it directly into the boiling water.

  • Cook about 10 minutes at a gentle boil, stirring occasionally.

  • The spatzle rise to the top when ready.

  • Drain well.

  • I use 2 corningware dishes with lids (2.5 quart or 2.3 litre).

  • Alternate layers of spatzle, cheese and a dribble of melted butter. Mix or leave in layers.

  • Let stand covered for 5 minutes to melt cheese.

  • Best served with Maggi (similar to soy sauce)sprinkled on top for extra flavour.

  • This freezes well and can be warmed up in the microwave or oven.

Käsespätze

  • 1lb spinach (fresh or frozen)

  • 2tablespoons butter or 2 tablespoons oil

  • 1⁄2medium onion, minced

  • 1cup ground beef

  • 3 -4slices good quality bread, soaked in

  • milk or water

  • 1⁄4teaspoon nutmeg

  • salt & pepper, to taste

  • 3 -4eggs, beaten

  • 1(12 ounce) package wonton wrappers (I prefer the round ones but square will work)

  • 1egg, beaten with a little

  • water

  • If using fresh spinach, bring a pot of water to a boil.

  • Drop in the spinach and blanch for 1-2 minutes. Drain in a colander and squeeze as much liquid out as possible.

  • If using frozen spinach, simply thaw and squeeze out the liquid in a colander.

  • Chop finely.

  • Heat the butter or oil in a sauté pan and sauté the onions over medium heat till translucent.

  • Add the ground beef and sauté till just cooked through.

  • Drain excess oil and allow to cool.

  • Mix the spinach and ground beef mixture together in a bowl.

  • Drain the bread and squeeze dry.

  • Crumble in the bread, mix well, and season to taste with nutmeg and salt and pepper.

  • Add 3-4 eggs and mix or knead to form a paste.

  • Add 1-2 tsps of the stuffing to each wonton wrapper, moisten the edges with a little of the egg-water mixture, and fold in half.

  • Press down on edges to seal.

  • Cook for 8-10 minutes in rapidly boiling, salted water.

  • Drain and serve with a little beef or chicken broth, in soups, or topped with bread crumbs toasted in melted butter.

  • VARIATIONS:

  • Use different types of bread for different flavors: rye, whole wheat, or stale rolls.

  • Substitute ground chicken or lamb for the ground beef. A.

  • Add a little minced ham or sausages for extra flavor.

  • Kräutermaultaschen (Herb maultaschen): substitute 1 bunch minced parsley and 1 bunch minced chives or scallions for half the spinach.

Maultaschen

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