Sauregurkes Family Favarite Recipes

Renate, your recipes read wonderful! Some of those are familiar, as Oma used to fix the cabbage like you fix it. And I must try the rolls and Bavarian AppleTorte. Yum! I like a German Torte. Thanks for sharing the recipes. I've copied some of them to my files already.

Hugs, Germanlady

Spareribs and Sauerkraut

3 lbs. spareribs
2 lbs.sauerkraut,sweet Bavarian style with caraway seeds
2 cloves of garlic,chopped
1 onion stuck with four cloves
10 peppercorns and 6 juniper berries (tied in a cheesecloth bag)
Dry white wine ( I use half wine and water)

Cut spareribs into serving size pieces and brown on all sides.
Drain and rinse sauerkraut. Put in a kettle,add the garlic,the onion, cloves,peppercorns and juniperberries. Add enough liquid to nearly cover the sauerkraut. Add the browned spareribs. Cover and simmer,one to two hours,piling the sauerkraut on top of the ribs as the cook. I always add one grated potato to the dish, 15 minutes before it is done, to thicken the cooking liquid..

Renate

• 
• Joined on 12-05-2003
• Posts 5,202

I forgot to add,you can add the crumbled bacon at the end ,if you like.

Renate 

Swedish Country Inn's Rusks
The Swedish Country Inn is a B&B in Lindsborg, Kansas..."Little Sweden USA." A town too small to have a stoplight, with cobblestone streets and Dala horses adorning all the houses, this hamlet is the heart of Swedish Kansas pioneer history and host to a huge biannual Swedish festival that draws thousands. How do I know? I went to college in that tiny town (our mascot was the Swede, go figure!). My mother often stayed at the Swedish Country Inn when she came to visit and became absolutely addicted to their rusks (kind of the Swedish answer to biscotti; dunk these in your coffee rather than eating them like biscuits). Even 15 years later, if I was anywhere in the area I would stop and pick some up for her...at least until I found the recipe for myself! :o)
1 cup sugar
1/2 cup shortening
1 cup buttermilk
1 egg
1/2 teaspoon baking powder
1 cup chopped pecans
1 tablespoon milk
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

3 hours 15 minutes 15 mins prep


Cream shortening and sugar.
Add remaining ingredients.
Spread dough in greased 9 x 12-inch pan.
Bake at 350F for 1 hour.
Remove from oven and brush with cream.
Sprinkle with cinnamon and sugar if desired.
Let cool for 15 minutes.
Turn onto a baking sheet and cut in strips 1-1/2" x 3", separated from each other.
Dry in 200F oven for 1 to 2 hours.
These will keep for a long time; airtight container preferred but not necessary.
Also freeze well.

I can not believe it,but I just found this recipe! This are the rusks I ate this afternoon. The Swedish Inn makes them and I looked at a few with websides until I found recipe like the ones we bought.
 

This recipe is from Texasrosell!

BBQ Pork Chops

For a smokier flavor, cook chops in a covered grill. Serve with a side of deli potato salad.

Total Time: 30 minutes

1 tablespoon olive oil
4 bone-in pork loin or rib chops, 3/4 inch thick (about 8 ounces each)
1 medium onion, chopped
1 cup prepared marinara sauce
1/4 cup red wine vinegar
2 tablespoons light molasses
2 tablespoons brown sugar
1/8 teaspoon ground red pepper (cayenne)

1. In nonstick 12-inch skillet, heat oil over medium-high heat until very hot but not smoking. Add chops and cook 6 minutes or until browned on both sides. Transfer chops to plate.

2. Add onion to skillet; cook, covered, 2 minutes or until lightly browned. Stir in marinara sauce, vinegar, molasses, sugar, and ground red pepper.

3. Reduce heat to medium-low; add chops to skillet. Cover and simmer 12 to 14 minutes, turning chops over once, until pork just loses its pink color throughout and sauce thickens.

4 servings

Twinkles Recipe.

RE: Dinner in an Instant (Shortcut Recipes ) - German Corner 4/9/07

Yummy Pork Chops

These are absolutely excellent!
They come from Salisbury High School’s Cookbook

4 pork chops, 1/2 inch thick
3 tbsp. soya sauce
3 tbsp. ketchup
2 tsp. honey

Heat oven to 350 F. Cut fat from pork chops and place on ungreased cookie sheet. Mix soya sauce, ketchup and honey in a bowl. Pour over the chops and cover with aluminum foil. Bake for 45 minutes, uncover and bake 5 minutes.

 

Brookville Hotel Cream-Style Corn
Submitted by: Rodney Stanfield

"This is just one of the many items available at the Famous Brookville Hotel in Abilene Kansas. Formerly located in Brookville Kansas."
Original recipe yield: 12 servings.
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Ready In:
30 Minutes
Servings:
12 (change)
INGREDIENTS:
2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed
3/4 cup heavy cream
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch
DIRECTIONS:
Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.

The Brookville Hotel serves Family style meals,like fried chicken ,corn,slaw and mashed potatoes. All is very good. 

Egg Gravy - Swedish Recipe
Adopted recipe! I found this to be really yummy. It helps if you make it the consistency of "white sauce" and serve it warm.
1/3 cup flour
1/4 cup butter or margarine (some use 1/8 cup bacon drippings)
6 dashes salt
2 tablespoons sugar
4 eggs
2 cups milk
1 medium saucepan full
35 minutes 15 mins prep


Melt butter in saucepan over low heat.
Pour in sugar, and stir.
Add about half of the flour and 4 eggs, stir it together.
Pour in 2 cups of milk.
Stirring constantly add salt and remainder of flour slowly.
Stir until it comes to consistency like pudding or as thick as you would like.
Remove from heat.
Most serve this gravy over the top of"swedish rye bread" with bacon on the side for breakfast.

VERY surprizingly tasty! I have heard of this sort of gravy and wanted to try it and i really enjoyed it as did the rest of my family. I pretty much did exactly what it said and served it on swedish rye toast with bacon. Delicious! —
 

Swedish Rye Bread
This is a sweeter version of swedish rye bread. We usually have it at our house with the "swedish egg gravy" recipe.
1/2 cup water (110-115 degrees)
2 packages yeast
1 teaspoon granulated sugar
2 cups water
1 tablespoon salt
1/2 cup molasses (we use grandma's brand)
1/2 cup brown sugar
3 tablespoons Crisco
2 cups medium rye flour
5-6 cups bread flour (or white flour)
2 loaves
4 hours 40 minutes 4 hrs prep


Dissolve yeast in 1/2 cup warm water and add 1 tsp sugar set aside.
In a large bowl comgine remaining water, sugar, molasses, salt, shortening, rye flour& 1 cup white flour, mix well and add yeast mixture.
Gradually mix, then knead in remaining flour to form soft dough.
Place in greased bowl and let rise until double.
Divide into two loaves, put in greased pans and let rise again.
Bake at 350 40-50 minutes.
Baste with melted butter when done.