3 lb rump roast; boneless
2 c onions; sliced
1/4 c unbleached flour
2 tb salt
2 tb sugar
2 ts mustard; dry
1/2 ts celery seed
1/4 c water
1 lb tomatoes; (1 can)
shortening in a Dutch oven. Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings
with 1/4 c water. Blend with the tomatoes and add the misture to
the dutch oven. Bake at 325 degrees F about 2 hours, until the meat
is fork-tender. Serve with oven-browned potatoes. Makes 6 servings.
(German Homemade Noodle)
2 tablespoons freshly rendered lard or oil
1/2 cup water
1/2 cup milk
1/2 cups all-purpose flour
2 1/2 teaspoons salt
1/4 teaspoon baking powder
4 quarts water
an electric mixer, blend the eggs, lard or oil, water and milk.
Stir the flour together with 1/2 tsp of the salt and the baking
powder in a dry bowl. Blend this mixture into the liquid. Mix well
and set aside for a moment. Bring 4 quarts of water to a boil and
add 2 tsp of salt. Using a spaetzle maker or spaetzle press squeeze
the dough into the boiling water. Use about 1/3 of the dough for
each batch. When the dumplings float to the surface, they are done.
Remove them with a slotted spoon and place in a colander. They can
be served with paprika gravy or pan fried with a little butter,
just until they are a bit golden, and topped with parsley or any
other sauce you like (tomato, spinach, mushrooms, sour cream etc).
Makes 4 servings.
Note: These dumplings can also be made by using piping bag
or dropping very small amounts from a spoon.
cup vegetable oil
1/3 cup butter
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
1 teaspoon garlic salt
1 teaspoon dried marjoram
10 pieces chickens
oil and butter in a shallow cooking pan and place in 375ºF
oven to melt butter, set aside. In a large paper sack, combine dry
ingredients. Roll the chicken pieces, 3 at a time, in butter and
oil then drop into a sack and shake to cover. Place on a plate until
all pieces are coated. Leave any excess butter and oil in pan. Place
chicken in the pan skin side down (or its just as good if you remove
all the skin first). Bake at 375ºF for 45 minutes. Turn chicken
pieces over and bake 5 to 10 minutes longer or until crust begins
to bubble. Makes 10 pieces.
Note: Tastes fantastic with a green/cucumber salad.
1 cup Quark
4 tablespoons wholewheat flour
2 eggs, separated
tablespoons mixed, chopped herbs
the Quark in a cheesecloth-lined sieve and allow to drain. Beat
together flour and egg yolks. Stir in well-drained Quark, along
with herbs. Add salt and pepper to taste. Beat egg whites till
stiff and mix with the other ingredients. In a shallow frying
pan, heat the cooking oil. Drop about 1 tablespoon of Quark mixture
into pan, press flat with spatula and brown on both sides (you
may need to add more cooking oil before turning). Hold pancake
in a warm oven. Continue in this way until mixture is finished.
Serve immediately. Serves 2.
a very elegant, light meal, you may top the pancakes with creme
fraiche and caviar and serve with a salad.
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