Apricot Kielbasa Slices – yields 4 dozen
Ingredients:
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 jar (12 ounces) apricot preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ground ginger
Directions:
- In a large skillet, brown sausage; drain and set aside. Add the remaining ingredients to the skillet; cook over low heat for 2-3 minutes or until heated through, stirring occasionally. Return sausage to the pan; cook for 5-6 minutes or until heated through. Serve warm.
- Serve with pretzel sticks instead of toothpicks.
Boiled Beef with Horseradish Sauce
Ingredients:
3 lbs rump roast or round roast or beef brisket
2 quarts cold water
2 teaspoons salt
1 onion
3 whole cloves
4 medium carrots, quartered
3 stalks celery, sliced
1 medium turnip, quartered
1 leek, washed and quartered
8 peppercorns
Sauce:
2 tablespoons freshly grated horseradish
2 tablespoons butter
1 medium onion, finely chopped
2 tablespoons flour
1 cup of the beef stock
½ lemon juice
pepper
sugar
4 tablespoons heavy cream
Directions:
- In a large pot, place roast with the salt and water.
- Let stand for 20 minutes.
- Then bring slowly to a boil, skimming frequently.
- Add onion, carrot, turnip, celery, leek, and spices– cover lower heat and simmer 2½ hours or until meat is very tender, when pierced with a fork.
- Drain the beef, and place on a serving platter, covering to keep warm.
- Strain the stock pressing all the vegetables to extract all the juices.
- Taste stock for seasoning, and remove one cup of stock to make the sauce.
- Serve the rest of the stock as a soup, before eating the beef.
- For the sauce– melt the butter, saute the onion over med. heat until soft.
- Stir in the flour, and cook until lightly browned.
- Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.
- Bring sauce to a boil, stirring, simmer 3 minutes.
- Remove from heat and add the cream.
- Serve the beef with boiled potatoes, and the sauce separately.
German Style Peas and Carrots – serves 10
Ingredients:
1 tablespoon olive oil
1/2 medium onion, finely chopped
2 cups carrots, diced
1 cup water
1 vegetable bouillon
Salt and pepper to taste
2 cups frozen peas
2 tablespoons heavy cream
2 tablespoons fresh parsley, minced
Directions:
- In a medium saucepan over medium-high heat, add onion to the olive oil and saute until the onion turns translucent and slightly soft.
- Add the carrots and cook for another minute.
- Add water, vegetable bouillon, salt, and pepper.
- Bring to a boil, add the frozen peas, turn down heat and simmer for about 5-10 minutes or until the carrots have the desired consistency.
- Add the heavy cream and parsley, taste for seasonings and serve.
German Red Cabbage – serves 4
Ingredients:
2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
1/3 cup apple cider vinegar
3 tablespoons water
1/4 cup white sugar
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
Directions:
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
German Apple Cake
Ingredients:
2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples – peeled, cored and diced
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 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 at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners’ sugar or with a Cream Cheese Frosting.