Sauregurkes Family Favorite Recipes

1 small head red cabbage, coarsley shredded
1 small apple, pared and diced
1T lemon juice
1 T.butter or margarine
1 small onion,chopped
1/8 teasp.pepper
1 T wine vinegar
1 Kielbasa Polish sausage

Place cabbage in kettle along with apple,lemon juice
and 1/2 cup water.Bring to a boil,the simmer covered
about 15 minutes.Meanwhile in hot butter sautee onion
in skillet until golden.Add cabbage along with
pepper,vinagar and sausage.Cook 20 t0 30 minutes until
sausage
is heated through.
PS>:The recipe calls for salt,but it gets to
salty,since the sausage has lots of salt. I add 1 T of
sugar or more.
Makes 5 servings.

I make this salad for Christmass or New Year:

Posted by: sauregurke Posted on: 12/28/2004 12:15:46 AM
#R4933024

PICKLED HERRING-RED BEET SALAD

1 12oz.jar pickled herring in wine sauce, drained
1 cup cooked red beets,chopped
1 cup cooked potatoes,chopped
1 cup cooked carrots,diced
2 hard-boiled eggs,chopped
1/2 cup mayonaise
1/2 cup sour cream
1 Tablesp.prepared mustard
1/2 Tablesp.pepper or less
1 Tablesp.lemon juice 0r 1 Tablesp.vinegar
1/2 teaspoon salt
2 Tablesp.sugar
Combine all ingredients and refrigerate at least 24
hours prior to serving

Posted by: sauregurke Posted on: 12/28/2004 12:05:43
AM
#R4932995
Germanlady,where you the one,who wanted the"French
Salad",which I make for Christmas? I had to get to
Colorado,since I have it here.

FRENCH SALAD or Gemuesesalad

2 1/2 lbs.red potatoes,cooked,peeled and cut into
cubes
2 16 oz.cans carrots,drained
2 l6 oz.cans peas,drained
2 Delicious apples,peeled,cut into cubes
5 Bread and Butter Pickles (whole),chopped
l Tablesp. capers
1 cup mayonaise
3 Tablesp.sugar
3 Tablsp. red wine vinegar
1/4 cup white wine
salt and pepper to taste
4 Tablesp. lemon juice

Mix all ingredients in salad bowl.Chill overnight.

Subject: "Die Deutsche Ecke"German Recipes
Posted by: sauregurke Replies: 2 Posted on: 8/29/2004
2:14:33 PM
#T405272
My Cold German Potato Salad

2 1/2 lbs.potatoes
2 hardboiled eggs,chopped
1 small onion,chopped
1 apple,chopped
3 Polish style dill pickles or Bread
and Butter Pickles,cut into small pieces
2 T vegetable oil
3/8 cup pickle juice
2 teaspoons French's mustard
2-3 T red wine vinegar
l T sugar
salt and pepper to taste
3/4 cup mayonaise
2 hardboiled eggs for garnish,if desired
Cook potatoes in salted water with 1 teaspoon caraway
seed until done.Drain and peel,while still hot,cut
into small slices or cubes.Add,while potatoes are
still warm,all other ingredients,except mayonaise.Mix
well.Add mayonaise.Cut eggs in fourth
and garnish salad with eggs.
Ps.:You can add 1 to 2 lbs.Fleischwurst=German Hot
Dogs,cooked and cut into pieces or serve them hot on
the side.
Guten Appetit!

Posted by: sauregurke Posted on: 6/18/2006 8:18:02 PM
#R7703934

As I wrote earlier. we had some different salads at my
former chefs lunch.

FAST FRUIT SALAD

1 10 oz packg.frozen strawberries with syrup
1 large can fruit cocktail
2 cans mandarin oranges
1 large can pineapple chunks
1 small pckg.vanilla pudding,not instant

Drain all fruit together and save liquid. Add dry
pudding to 1 1/2 cups of the reserved fruit juice.
Cook until pudding turns clear and is set. Cool. pour
over fruit.
Serves 10

Another salad I fix on the 24.of December,Christmas Eve.

CELERY ROOT SALAD
3 med. celery roots
Wash celery roots.Boil for one hour or until soft.
Peel and cut into cubes or slices.
add: 3 Tablsp.lemon juice
1 small onion,chopped fine
1/4 cup white wine vinegar
1 Tablesp.sugar
1 1/2 teaspoons Dijon mustard
3 Tablesp. oil
salt and pepper to taste
fresh parsley ,chopped

Mix all ingredients ,except parsley and refrigerate
overnight.Add parsley before serving the salad.

Posted by: sauregurke Posted on: 6/18/2006 8:53:49 PM
#R7704069

LAYERED CHICKEN SALAD

4 cups iceberg lettuce
1/2 package (10oz) frozen peas,thawed
1 can (8oz.) sliced water chestnuts
l large stalk celery,sliced
1/2 cup choped green onion
1/2 cup chopped green pepper
2 cups cooked chicken
1 1/2 cups mayonaise
1 package Hidden Valley salad dressing
1 Tablsp. sugar
1 1/2 cups Monterey Jack cheese ( I use half Jack
and half Cheddar)
8 slices bacon cooked and crumbled

Layer the first ingredients in a 9x13x2 inch
dish.Combine the mayonaise,sugar and Hidden Valley
Salad dressing and spread over the chicken. Sprinkle
with cheese and bacon. Cover and chill. This can be
made a day ahead,so that it makes a wonderful
selection for an early luncheon. Makes 8 servings.

Layered Salad

1.) l head iceberg lettuce, torn into small pieces
2.) 1 cup celery, cut up
3.) 1 cup green peppers (or red),cut up
4.) 1/4 cup green onions,chopped
5.) 1 pckg. (10 0z.) froozen Bird's Eye Peas
6.) 3 hard-boiled eggs,chopped (optional)
7.) 1 cup mayonaise
8.) 1/4 cup sugar
9.) 1 1/2 cups cheddar cheese,shredded
10.) 6 to 8 sclices bacon, fried crisp,crumbled

Layer ingredients.Spread mayonaise to the edge.
Fry bacon,crumble.Set aside. Put on last. Mix
ingredients before serving.

Veracruz Lime Salsa

2 large tomatoes/raw chopped (she used tiny tomatoes)
2 large tomatillos ,husked,washed and choopped fine (
she used corn instead)
1/3 cup red inion,finely chopped
1 red pepper,seeded and finely chopped
l yellow pepper,seeded and finely chopped
1 green pepper,seeded and finely chopped
2 Tbsps.fresh lime juice
2 tsps. lime peel,grated

Mix together all ingredients.Cover and refrigerate overnight.

RE: Blender and Mixer Cooking! - The German Corner 04.03.2007
Posted by: sauregurke Posted on: 4/7/2007 10:43:25 PM
#R8945473

Aunt Irene's Tomato Jelly

3 cups tomato juice
2 envelope Knox gelatine
1 small package lemon jello
1 cup hot water
1 cup Campbell's beef bouillion soup

Prepare jello in usual way,by dissolving the lemon jello in the hot water and adding the beef bouillion soup.
Soak the gelatin in 1/2 cup of the tomato juice.Dissolve in the rest of the heated juice.
Combine both ,before the jell. Rinse 6 cup ring mold with cold water and add the mixture. Refrigerate for at least four hours.

Renate

Subject: REC: SIMPLE SWEET & SOUR SAUCE: yummy! for
just about anything...eggroll dip, over meat, rice,
etc.
Posted by: bagelbaker_OH Replies: 3 Posted on:
8/11/2006 3:00:39 PM
#T720995
SIMPLE SWEET & SOUR SAUCE

3/4 C. sugar
1/2 C. chicken broth(can used canned)
1/3 C. white vinegar
1 TBS soy sauce
1/4 Tsp salt
1/2 clove crushed garlic
1/2 of a regular sized can crushed pineapple (slightly
drained, keep it still juicy)
1/8 C. cornstarch
1/8 cup COLD water


Put everything but the pineapple, cornstarch and water
in a saucepan on medium. Stir and cook until hot and
bubbly.

Mix the cornstarch into the cold water in a cup and
stir until smooth and dissolved...then pour into the
bubbly mix while stirring. It will thicken within 1/2
minute. Add crushed pineapple, stir through and remove
from heat. Enjoy!

**Can be kept in the fridge all week. Just heat a
portion when you want some.

This recipe is very good:
Scrambled Cabbage
2 T bacon drippings
l T vegetable oil
l head shredded cabbage,best is Savoy cabbage,if you
can get it
l med.onion,thinly sliced
1/2 green pepper,chopped
2 med. tomatoes,chopped
1 T sugar
1 teasp.salt
1/2 teasp.pepper or more
Heat bacon drippings and oil in large skillet.Stir in
onion and green pepper and cook for 5 minutes. Add
tomatoes,cabbage,sugar,salt and pepper.Cover and cook
over med.heat until the vegetables are crisp-tender.
Stir once or twice during cooking.
makes 4 to 6 servings.

The title of the first recipe is missing.It is Smoked Sausage Smothered in Red Cabbage.

RE: I've tried at least 8 different banana bread recipes so far, and the winner is STILL . . .
Posted by: sauregurke Posted on: 10/9/2007 7:31:05 PM
#R9614671
This is the best Banana Bread I ever made and
everybody agrees.The recipe was posted by
deweydecimal .Thank you for a fantastic recipe.

Sugar-Cinnamon Sour Cream Banana Bread - Fabulous!
I used 1 bundt pan at 350 and it took about

1 1/2 hours, covered with foil to not over brown. Brown Sugar-Cinnamo Sour Cream Banana Bread

Preheat oven to 325 degrees

3 cups flour
1 cup white sugar
½ cup light brown sugar
1 tsp. cinnamon
¾ tsp. salt
1 ½ tsp. baking powder
1 ½ tsp. baking soda
3 Tbsp. vegetable oil
3 eggs
2 tsp. vanilla
¾ cup orange juice
4 HEAPING TBSP. (1/2 cup) sour cream I
3-4 very ripe bananas
1 ½ cups chopped nuts (optional)

Combine dry ingredients. In another bowl, combine
beaten eggs, oil, vanilla, orange juice and sour
cream. Make a well in center of dry ingredients
and
mix in liquid ingredients. In small bowl, mash
bananas with fork. Continue with hand mixer until pureed and as smooth as possible. Add to batter. Stir in nuts, if desired.

Grease two 9”x5” loaf pans with cooking spray.
Divide batter evenly. Pans will be about ¾ full. Bake for 45-50 minutes, checking after 35 minutes with wooden pick. Bread is done when pick comes out slightly wet, not too dry! Do not overbake! Cool in pans for 15minutes.

Posted by: sauregurke Posted on: 8/23/2007 10:07:03 PM
#R9451457

I made this for dinner tonight.The sauce is always
delicious.

Chinese Pot Roast

4 lb Chuck Roast (I had a 3 lb.Arm Roast)
1/2 teaspoon dry mustard
1 clove garlic
1/4 teaspoon pepper
1 Tablespoon cooking oil
3/4 cup beer
1/4 cup soy sauce
1 Tablespoon honey

Blend mustard.garlic and pepper.Rub into roast.
Heat 1 Tablespoon of cooking oil until smoking hot in
a skillet. Brown roast on both sides.Put roast into
casserole. ( I brown it in the casserole).Pour
remaining ingredients into skillet.Turn off heat and
scrape the pan,pouring all contents over the roast.
Cover and cook on top of the stove for 2 1/2 to 3
hours.You may thicken the gravy when the roast is
done.
The roast is very tender and makes a delicious gravy.

The recipe comes from the Junior League of St.Louis
cookbook "Saint Louis Days,Saint Louis Nights".

Renate