Spätzle

3 cups sifted flour

½ tsp salt

3 beaten eggs

¼ tsp nutmeg

1 ¼ cup milk

Combine ingredients in a large bowl and stir until fairly smooth -- some lumps are okay.  Push mixture through sieve or spätzle maker (you can get one here) over a large pot of boiling water.  When noodles float to the top, they’re cooked.  Strain out with slotted spoon and serve.

Oma's Apfel Strudel

Dough:

1 c all-purpose flour
1 Tb vegetable oil
1 Tb white vinegar
6 Tb lukewarm water

Mix together; knead 5 minutes until smooth. Set aside for 1 hour in
warm place. Sprinkle a kitchen towel generously with flour and roll
dough out on it to a 16" x 14" rectangle. Trim the thick edges.

Filling:

4 cooking apples
1/4 c sugar
1 t ground cinnamon
1/2 c golden raisins

Peel, pare, core, and chop apples into thin slivers. Spread apples and
raisins on dough. Sprinkle with cinnamon and sugar. Roll up strudel
by gently lifting on end of towel; tuck ends in and continue to roll.
Place seam-down on a greased baking sheet. Brush with melted butter
(unsalted).

Bake for 1 hour at 350 -- basting with butter every 10 minutes. Let
cool 15 minutes before serving. Sprinkle with confectioner's sugar
and serve with whipped cream.

Gemischter Salat or Mixed Salad

Gemischter Salat has various parts, but they're all simple. There's generally a cucumber salad, a warm potato salad and a green salad with butter lettuce.

Cucumber Salad

1 cucumber

1/2 c sour cream

1-2 Tbs vinegar

2 garlic cloves, minced

sugar, pepper, salt

season the cucumber with salt and garlic, leave to rest. To make the dressing, combine sour cream with pepper, sugar and water, flavored with vinegar. Add the dressing to the cucumber and check the seasoning.

Potato Salad

2 1/2 cups potatoes

2 T vinegar

1 C beef stock

4 T oil

salt, pepper, sugar

1/4 C red onions, finely diced

fresh chives, finely chopped

put the potatoes in a saucepan and cover with cold water. Add salt and cook until tender. Drain and then cut them into 1/2 in chlices while warm.

combine the vinegar, beef stock, oil, salt, pepper, a pinch of sugar and the minced onions in a bowl. blend well and fold into the potatoes. serve while warm and garnish with chives.

Green Salad

1 head butter lettuce dressed with oil and vinegar

Rotkohl or Spiced Cabbage

1 medium red cabbage

2 granny smith apples, grated

1 small onion, grated

2 Tbs oil

1/3 c sugar

enough water to moisten the bottom of the pan

1 bay leaf

5 whole cloves

1 whole cinnamon stick

1 pinch nutmeg

Simmer 1 hour in a covered electric frying pan (or a large saucepan). At the last minute, make a paste of 1 T flour and 1/2 c red wine vinegar and stir in. Salt and pepper to taste. Remove the bay leaf, cinnamon stick and cloves when you transfer it to a serving dish (or as you find them).

Goulasch

4 lbs. beef, cut in bite-sized pieces

4 1/2 c. onions, sliced

1/2 c. oil

2 T paprika

2 T ketchup

1 T garlic powder

1 T marjoram

1 T caraway seeds

water

salt

flour

Heat the oil and saute onions and paprika in a large heavy pot for 5-10 minutes over med-low heat. Stir well and add ketchup and a little salt. Toss the beef with the garlic powder, marjoram and caraway seeds to coat the pieces then add to the pot.

Add water to cover and simmer gently, partially covered for 2-3 hours until the meat is tender. To thicken the gravy, sprinkle flour on top and stir in gently.

We also made a vegetarian version, halving this recipe and using one pound of various mushrooms instead of the beef. We only simmered that for one hour so that they wouldn't fall apart. Just wait a little longer before adding the water because the mushrooms will release plenty of liquid as they brown.

Mohr im Hemd

3 bread rolls, crusts removed and cubed

1 c milk

3/4 c unsalted butter

1/4 c sugar

8 oz best and darkest chocolate you can find

8 eggs

1/2 c sugar

1/2 c walnuts, ground

1/4 c bread crumbs

chocolate sauce

whipped cream

• Preheat oven to 340 degrees. Grind walnuts in blender or food processor. Separate eggs.
• Soak bread cubes in milk for a few minutes, then press out the liquid in a fine mesh sieve.
• Melt chocolate over low heat. Cream butter with 1/4 c sugar. Add egg yolks, then bread paste, and finally the slightly cooled chocolate.
• Whip egg whites with 1/2 c sugar until soft peaks form. Fold into egg yolk/chocolate mixture, and finally fold in the bread crumbs and walnuts.
• Grease either one large tube cake pan or several ramekins with butter and dust with sugar.
• Spread mixture into pan/ramekins and place into a deep baking dish. Fill baking dish with one inch of water and bake in oven for 40 minutes for ramekins or 55 minutes for the large pudding pan. (I did mine in a steamed pudding dish, which has a lid; when finished, it looked dry on top)
• Let cool about 10 minutes and then turn out. Serve with chocolate sauce (the 'moor') and whipped cream (his shirt).