The Melting Pot 2.0/The Melting Pot 2.0.iso/rdytrd/german.txt

Text File | 1995-09-07 | 135KB | 3,330 lines

------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Schnittbohnensalat (Green-Bean Salad)
Categories: German Salads Vegetables
  Servings:  4

      1 lb Green Beans; Fresh *
      1 x  ;Boiling Salted Water
    1/4 c  Stock; **
      3 T  Vinegar
      3 T  Vegetable Oil
      2 ea Onions; Med., Thinly Sliced
    1/2 t  Dried Dillseed
      1 t  Sugar

  *    Green beans should be sliced lengthwise (French Cut).
  **   Stock is the water that the green beans were cooked in. (Not regular
       stock.)
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Cook beans in boiling salted water until just tender.  Reserve 1/4 cup of
  the cooking liquid and drain off the rest.  Prepare sauce by combining
  vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir
  until blended.  Pour mixture over beans; marinate several hours before
  serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rote Rubensalat (Red-beet Salad)
Categories: German Salads Vegetables
  Servings:  6

      2 ea Red Beets; Bunches
----------------------------------MARINADE----------------------------------
      2 T  ;Water
    1/4 c  Vinegar
      2 T  Caraway Seeds
      1 t  Sugar
      2 T  Onion; Minced
      1 t  Horseradish
    1/4 t  Cloves; Ground
    1/2 t  Salt
    1/4 t  Pepper
      5 T  Vegetable Oil

  Wash beets, trim off greens, place in medium saucepan, and cook, without
  peeling, in salted water to cover, until beets are tender.  Peel and
  slice.  Prepare marinade dressing by combining remaining ingredients.
  Pour over beets and let stand for several hours before serving.  Stir
  beets occasionally.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rohkostsalat (Cabbage Fruit Salad With Sour-cream Dressing)
Categories: German Salads Vegetables Fruits
  Servings:  4

      2 c  Cabbage; Raw, Shredded
      1 ea Apple; Med., Diced, Unpeeled
      1 T  Lemon Juice
    1/2 c  Raisins
    1/4 c  Pineapple Juice
  1 1/2 t  Lemon Juice
    1/4 t  Salt
      1 T  Sugar
    1/2 c  Sour Cream

  Prepare cabbage and apple.  Use 1 T lemon juice to wet diced apple to
  prevent darkening.  Toss cabbage, raisins, and apple.  Mix fruit juices,
  salt, and sugar.  Add sour cream, stir until smooth; add to salad and
  chill.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rotkrautsalat (Red Cabbage Salad)
Categories: German Salads Vegetables
  Servings:  4

      5 ea Bacon; Slices
      1 t  Sugar
      2 T  Vinegar
    1/4 c  Wine; Red or White
    1/2 ea Red Cabbage; Head, Shredded
      2 T  Vegetable Oil
    1/2 t  Salt
    1/4 t  Pepper
      1 T  Caraway Seeds

  Fry bacon in medium-size fry pan until crisp.  Remove and reserve bacon.
  Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
  dissolved.  Pour this hot mixture over the cabbage.  Toss with vegetable
  oil, salt, pepper, and caraway seeds.  Sprinkle crumbled bacon over
  mixture.  Serve at room temperature.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Gurkensalat (Cucumber Relish Salad)
Categories: German Salads Vegetables
  Servings:  4

      2 ea Cucumbers; Medium
  1 1/2 T  Sugar
  1 1/2 T  Cider Vinegar
    1/2 t  Salt
    1/8 t  Pepper
    1/2 c  Sour Cream
      1 T  Parsley; Fresh, Minced

  Slice cucumbers paper-thin.  Sprinkle slices with sugar, vinegar, salt and
  pepper.  Marinate for 20 minutes, drain off liquid, and toss lightly with
  sour cream.  Top with minced parsley.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kartoffelsalat mit Biermarinade (Potato Salad/Beer Dressing)
Categories: German Salads Vegetables
  Servings:  4

      6 ea Potatoes; Medium
      4 ea Bacon; Slices
      1 T  Onion; Chopped
      1 ea Celery; Stalk, Chopped
      1 t  Salt
      2 T  Butter
      2 T  Unbleached Flour
    1/2 t  Mustard; Dry
      1 T  Sugar
      1 c  Beer; Any Brand
    1/2 t  Tobasco Sauce
      2 T  Parsley; Chopped Fresh

  Boil potatoes in medium-size saucepan until just tender.  Peel and slice.
  Fry bacon until crisp.  Break into small pieces and mix with onion, celery
  and salt; set aside.  Stir melted butter and flour in a small saucepan
  until blended.  Add mustard and sugar.  Slowly stir in beer and Tabasco
  sauce. Bring to boil, stirring constantly.  Pour over potatoes.  Sprinkle
  with parsley.  Toss lightly and let stand 1 hour.  Add bacon mixture; toss
  gently and serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad)
Categories: German Salads Vegetables
  Servings:  4

      4 c  Potatoes; *
      2 c  Chicken Broth; **
    1/2 t  Salt
    1/4 c  Vegetable Oil
    1/3 c  Onion; Chopped
    1/2 t  Sugar
      2 T  Lemon Juice
      1 x  Pepper; As Desired

  *    Potatoes should be peeled and sliced 1/4-inch thick.
  **   Chicken broth may be either home made or commercial.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
  Drain.  Toss warm potatoes with vegetable oil and onions.  Dissolve
  remaining 1/4 t salt and the sugar in lemon juice.  Pour over potatoes.
  Marinate salad 1 to 2 hours before serving.  Serve at room temperature.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kalter Kartoffelsalat (Cold Potato Salad)
Categories: German Salads Vegetables
  Servings:  6

      6 ea Potatoes; Large *
      1 x  ;Boiling Water
    1/2 t  Salt
      1 ea Onion; Medium, Minced
      3 T  Vinegar
    1/2 t  Mustard; Prepared
      1 t  Sugar
      2 t  Dillseed

  *  Potatoes should be peeled and quartered.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  In medium saucepan cook potatoes in boiling salted water until tender.
  Drain, reserving 3/4 cup of potato water.  Dice potatoes.  Add oil and
  minced onion; toss gently.  In small saucepan bring the 3/4 cup potato
  water to a boil; pour over potatoes and onion.  Keep at room temperature
  for 2 to 3 hours.  Stir in vinegar, mustard, sugar, and dillseed.  Potato
  salad will be creamy.  Serve at room temperature.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Warmer Kartoffelsalat (Hot Potato Salad)
Categories: German Salads Vegetables
  Servings:  4

      3 ea Potatoes;Med,Boiled In Skins
      3 ea Bacon; Slices
    1/4 c  Onion; Chopped
      1 T  Unbleached Flour
      2 t  Sugar
    3/4 t  Salt
    1/4 t  Celery Seeds
    1/4 t  Pepper
    3/8 c  ;Water
  2 1/2 T  Vinegar

  Peel potatoes and slice paper thin.  Saute bacon slowly in a frypan, then
  drain on paper towels.  Saute onion in bacon fat until golden brown.
  Blend in flour, sugar, salt, celery seeds, and pepper.  Cook over low
  heat, stirring until smooth and bubbly.  Remove from heat.  Stir in water
  and vinegar.  Heat to boiling, stirring constantly.  Boil for 1 minute.
  Carefully stir in the potatoes and crumbled bacon bits.  Remove from heat,
  cover and let stand until ready to serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bayerischer Wurstsalat (Barvarian Sausage Salad)
Categories: German Salads Vegetables Meats
  Servings:  4

    1/2 lb Knockwurst; Cooked / Cooled
      2 ea Pickles; Small
      1 ea Onion; Medium
      3 T  Vinegar
      1 T  Mustard; Prepared *
      2 T  Vegetable Oil
    1/2 t  Salt
    1/4 t  Pepper
    1/4 t  Paprika
    1/4 t  Sugar
      1 T  Capers
      1 T  Parsley; Chopped

  *  Mustard must be the strong Djon or Gulden Type.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Cut the knockwurst into small cubes.  Mince the pickles and onion.  Mix
  together the vinegar, mustard and oil.  Add salt, pepper, paprika and
  sugar.  Adjust seasonings if desired.  Add the capers; mix well.  Stir in
  the chopped knockwurst, pickles, and onions.  Just before serving, garnish
  with chopped parsley.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sauerkrautsalat mit Schinken (Sauerkraut Salad With Ham)
Categories: German Salads Vegetables Meats
  Servings:  4

      1 lb Sauerkraut; (1 Lb Can)
    1/2 lb Blue Grapes
      6 oz Ham; Cooked
----------------------------------DRESSING----------------------------------
    1/2 c  Yogurt
    1/4 t  Salt
    1/4 t  Pepper; White
      1 t  Honey

  Rinse and drain sauerkraut; chop coarsely.  Wash grapes and cut in half;
  remove seeds if desired.  Cut ham in julienne strips.  Gently mix these 3
  ingredients.  Blend dressing ingredients and stir into sauerkraut mixture.
  Marinate for 10 minutes; adjust seasoning before serving, if necessary.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Heringstopf mit Saurer Sahne (Herring Salad With Sour Cream)
Categories: German Salads Fruits Vegetables
  Servings:  4

------------------------------SOUR-CREAM SAUCE------------------------------
      1 c  Sour Cream
    1/2 c  Yogurt
    1/2 x  Lemon; Juice Only
    1/4 t  Sugar
-----------------------------------SALAD-----------------------------------
      2 ea Onions; Small
      2 ea Apples; Medium, Tart
      8 ea Herring Fillets; Marinated
      2 t  Dill; Fresh OR
    1/2 t  Dillweed; Dried

  Sauce:

  Blend thoroughly sour cream, yogurt, lemon juice and sugar.

  Salad:

  Peel onions and cut into thin slices.  Peel and quarter apples, remove
  cores and but into thin wedges.  Blend onions and apples with sauce.  In a
  dish arrange herring and apple-onion mixture in layers.  Cover tightly and
  marinate in refrigerator for 5 hours.  Sprinkle with dill before serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Heringsalat (Herring Salad)
Categories: German Salads Vegetables Fish
  Servings:  4

      8 oz Pickled Herring; Drained
    1/2 ea Green Pepper; Seed And Dice
      1 ea Apple; Tart, Core And Dice
      1 ea Orange; Sectioned And Diced
      2 t  Onion; Grated
      2 T  Vegetable Oil
      1 T  Vinegar
      4 ea Lettuce Leaves; Cupped

  Combine ingredients and marinate in refrigerator for at least 1 hour.
  Serve on inner tightly cupped lettuce leaves.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Fruchtsalat mit Nussen (Fruit Salad With Nuts)
Categories: German Salads Vegetables Fruits
  Servings:  4

      1 ea Honeydew Melon; Small
      2 ea Oranges
      1 c  Blue Grapes
      1 x  Lettuce Leaves
     12 ea Walnut Halves
----------------------------------DRESSING----------------------------------
      8 oz Yogurt; (1 Container)
      1 T  Lemon Juice
      1 T  Orange Juice
      1 T  Tomato Catsup
      2 T  Evaporated Milk
      1 x  Salt; Dash
      1 x  White Pepper; Dash

  Scoop out melon with melon baller.  Cut peel from oranges, remove white
  membrane, and slice crosswise.  Cut grapes in half and remove seeds.  Line
  a glass bowl with lettuce leaves; arrange melon balls, orange slices,
  grapes, and walnuts in layers on top of lettuce.  Mix and blend well all
  ingredients for the dressing.  Adjust seasonings.  Pour dressing over
  fruit.  Let salad ingredients marinate for 30 minutes.  Toss salad just
  before serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Hamburger Fischsalat (Hamburg-Style Fish Salad)
Categories: German Salads Fish Cheese/eggs
  Servings:  4

      1 T  Butter
      1 lb White Fish Fillets; *
    1/2 c  ;Hot Water
      4 ea Eggs; Large, Hard Cooked
      2 ea Pickles; Dill
      1 T  Capers
-----------------------------------SAUCE-----------------------------------
      2 T  Mayonnaise
      2 T  Sour Cream
      2 t  Lemon Juice
      1 t  Mustard; Dijon-style
    1/2 t  Salt
    1/4 t  Pepper; White
----------------------------------GARNISH----------------------------------
      1 ea Egg; Large, Hard Cooked
      4 ea Beets; Canned, Slices

  *    Fillets may be fresh or frozen.  They can include cod, turbot, or
       haddock.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Melt butter in a frypan.  Place fish in frypan and pour hot water over
  fish.  Bring to a boil, cover, lower heat and simmer gently for 10
  minutes.  Meanwhile slice the 4 hard cooked eggs and the pickles.  Drain
  fish, cool and cut into cubes.  Prepare salad sauce by blending
  mayonnaise, sour cream, lemon juice, mustard, salt, and pepper.  In a
  separate bowl gently mix fish cubes, egg and pickle slices and capers.
  Arrange fish mixture in individual dishes and spoon salad sauce over tops.
   Chill for 30 minutes.  To garnish, cut remaining egg into eight pieces
  and chop beet slices.  Arrange garnish on each serving.  Serve
  immediately.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Weixenkeimbrot (Molasses Brown Bread)
Categories: Breads
  Servings:  4

  2 1/2 c  Whole-Wheat Flour
  1 1/2 c  Wheat Germ
    1/3 c  Brown Sugar
    1/2 t  Salt
      1 c  Raisins; Mixed Dark & Light
      2 t  Baking Soda
  1 7/8 c  Buttermilk
    1/3 c  Molasses

  Preheat oven to 325 degrees F.  Grease a 9 X 5 X 3-inch pan.  Combine
  flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.  Mix
  well.  In a second mixing bowl, mix baking soda, buttermilk and molasses,
  using a wooden spoon.  This misture will start to bubble.  Immediately mix
  it into the dry ingredients.  Spoon the batter into the greased pan.  Bake
  at once.  The bread is done when a toothpick comes out clean, about 1
  hour.  Turn out of the pan and cool on a wire rack.

  Makes 1 loaf.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Dillbrot (Dill Bread)
Categories: Breads Cheese/eggs Vegetables
  Servings:  4

      1 pk Yeast; Active Dry
    1/4 c  ;Warm Water(110-120 degrees)
      1 c  Cottage Cheese; Creamed *
      2 T  Sugar
      1 T  Onion; Minced
      1 T  Butter; Melted
      1 ea Egg; Large
      1 t  Salt
      2 t  Dillseed
  2 1/4 c  Flour; Unbleached Or Bread

  *  Creamed Cottage Cheese should be heated to lukewarm.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Dissolve yeast in warm water.  Combine all ingredients in a mixing bowl,
  except add the flour a little at a time (it may take up to 2 1/2 cups of
  flour).  Beat until well mixed and mixture is stiff but not heavy.
  (Standard bread dough feeling).  Cover and let rise in a warm place until
  doubled.  Punch down and put dough in a bread pan, or arrange in a round
  shape on a greased cookie sheet.  Let rise again.  Bake for 30 to 45
  minutes at 350 degrees F.  While warm, bursh loaf with soft butter,
  sprinkle well with salt.

  Makes 1 loaf.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Roggenbrot (Rye Bread)
Categories: German Breads
  Servings: 12

      2 pk Yeast; Active Dry
    1/2 c  ;Warm Water(110-120 degrees)
  1 1/2 c  Milk; Lukewarm
      2 T  Sugar
      1 t  Salt
    1/2 c  Molasses
      2 T  Butter
  3 1/4 c  Rye Flour; Unsifted
  2 1/2 c  Bread Flour; Unsifted

  Dissolve yeast in warm water.  In a large bowl combine milk, sugar, and
  salt.  Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of
  rye flour.  Use a wooden spoon to mix in the remaining rye flour.  Add
  white flour by stirring until the dough is stiff enough to knead.  Knead 5
  to 10 minutes, adding flour as needed.  If the dough sticks to your hands
  or the board add more flour.  Cover dough and let rise 1 1 1/2 hours or
  until double.  Punch down dough and divide to form 2 round loaves.  Let
  loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  Preheat oven to 375 degrees F.  Bake for 30 to 35 minutes.

  Makes 2 round loaves.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Spatzle (Spaetzle Noodles)
Categories: German Breads
  Servings:  4

      3 c  Flour; Unbleached
      1 t  Salt
    1/4 t  Nutmeg
      4 ea Eggs; Large, Beaten
    1/2 c  ;Water, Or More
    1/4 c  Butter

  Sift flour, salt and nutmeg together in a bowl.  Pour eggs and 1/4 cup
  water into middle of flour mixture, beat with a wooden spoon.  Add enough
  water to make the dough slightly sticky, yet keeping it elastic and stiff.
  Using a spaetzle machine or a colander with medium holes, press the
  noodles into a large pot full of boiling salted water.  Cook noodles in
  the water about 5 minutes or until they rise to the surface.  Lift noodles
  out and drain on paper towels.  Brown noodles in melted butter over low
  heat.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kasespatzle (Spaetzle Cheese Noodles)
Categories: German Breads Cheese/eggs
  Servings:  4

      3 T  Butter Or Margarine
      3 ea Onions;Sliced In Small Rings
      3 oz Emmenthaler Cheese; Grated
      1 t  Dry Mustard
      2 c  Spaetzle Noodles
      2 T  Chives; Chopped

  Heat butter in frypan, add onions, and brown lightly.  Toss cheese with
  dry mustard.  Add cooked noodles to cooked onions and cheese; mix well.
  Place mixture in an ovenproof casserole.  Bake at 300 degrees F. for 20 to
  30 minutes or until hot and bubbly.  Sprinkle top with chopped chives
  before serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Braune Zucker Platzchen (Brown Sugar Cookies)
Categories: German Cookies Desserts
  Servings:  6

  1 1/2 c  Brown Sugar; Frimly Packed
    2/3 c  Shortening
      2 ea Eggs; Large
      2 T  Milk
      1 T  Orange Rind; Grated
      2 t  Baking Powder
      1 t  Cinnamon
    1/2 t  Cloves
    1/4 t  Salt
      2 c  Unbleached Flour
      1 c  Raisins
    1/2 c  Nuts; Chopped, If Desired

  Cream sugar and shortening until light and fluffy.  Beat in eggs, milk and
  orange rind.  Stir togethr baking powder, spices, salt and flour.  Mix
  into sugar mixture.  Stir in raisins and nuts, if used.  Drop dough by
  teaspoonfuls onto greased cookie sheets.  Bake at 350 degrees F. about 10
  to 12 minutes, or until done.  Remove from baking sheets and cool cookies
  on rack.  Store in airtight tins.

  Makes about 4 to 5 dozen cookies.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Gewurzplatzchen (Spice Cookies)
Categories: German Cookies Desserts
  Servings:  6

    1/2 c  Butter Or Margarine
    1/4 c  Shortening
      1 c  Brown Sugar; Firmly Packed
      1 ea Egg; Large
    1/4 c  Molasses
  2 1/2 c  Flour; Unbleached, Unsifted
    1/4 t  Salt
      2 t  Baking Soda
      1 t  Cinnamon
    1/2 t  Ginger
    1/2 t  Cloves; Ground
    1/2 t  Allspice; Ground

  Cream butter, shortening, and brown sugar thoroughly.  Blend in egg and
  molasses.  Sift together the remaining ingredients.  Stir into sugar
  mixture.  Shape dough into 3/4-inch balls.  Place 2 inches apart on
  greased baking sheets.  Flatten each ball with the bottom of a glass that
  has been greased and dipped into sugar.  Bake in preheated 350 degrees F.
  oven for 12 to 15 minutes.  Cool cookies on racks and store in airtight
  tins.

  Makes 4 dozen cookies.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Spritzgeback (Spritz Cookies)
Categories: German Cookies Desserts
  Servings: 10

      1 c  Butter; (No Margarine)
    2/3 c  Confectioners' Sugar
      1 ea Egg; Large
      1 ea Egg Yolk; Large
      1 t  Almond Or Lemon Extract
  2 1/4 c  Flour; Unbleached, Unsifted
    1/4 t  Salt
    1/2 t  Baking Powder

  Beat butter and sugar until light.  Beat in egg, egg yolk and extract.
  Sift flour, salt, and baking powder; gradually add flour mixture to eggs.
  Chill dough 1/2 hour.  Press 1/4 of the dough into a cookie press.  Keep
  remaining dough chilled.  Shape cookies onto a greased baking sheet.  Bake
  in 400 degrees F. oven for 7 to 10 minutes or until done.  Cool on wire
  racks and store in airtight tins.

  Makes 4 to 6 dozen cookies.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Nusskipferl (Nut Crecents)
Categories: German Cookies Desserts
  Servings: 10

      1 pk Yeast; Active Dry
      4 c  Flour; Unbleached, Unsifted
      1 c  Butter Or Margarine;Softened
      1 c  Sour Cream
      3 ea Egg Yolks; Large
----------------------------------FILLING----------------------------------
      3 ea Egg Whites; Large
      1 c  Nuts; Ground
      1 c  Sugar; Or To Taste
      1 t  Vanilla

  Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough
  is formed.  Cover and let dough rest 1 hour.  For filling beat egg whites
  until soft peaks form.  Fold in nuts, sugar, and vanilla.  Roll dough
  1/8-inch thick.  Cut out rectangles about 2 X 3-inches.  Spread with 1 t
  of filling.  Roll up jelly roll fashion.  Place on greased baking sheets
  and curve to form crecents.  Bake at 350 degrees F. for 15 to 20 minutes,
  or until lightly browned.  Cool on wire racks and store in airtight tins.

  Makes 4 to 5 dozen crecents.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Mandel-halbmonde (Almond Crecents)
Categories: German Cookies Desserts
  Servings:  8

      1 c  Butter Or Margarine
    3/4 c  Sugar
      1 t  Vanilla Extract
  1 1/2 t  Almond Extract
  2 1/2 c  Flour; Unbleached
      1 c  Almonds; Ground
      1 x  Confectioners' Sugar

  Beat together butter and sugar until very light and fluffy.  Blend in
  extracts.  Mix in flour and almonds.  Using about 1 T of dough for each,
  shape into logs and bend into crecents.  Place on greased cookie sheet.
  Bake 12 to 15 minutes at 350 degrees F until light brown.  While warm,
  roll crecents in confectioners' sugar.  Cool on racks and store in a
  tightly sealed container.

  Makes 3 dozen cookies.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sandtortchen (Sand Tarts)
Categories: German Cookies Desserts
  Servings: 24

  2 1/2 c  Sugar
      2 c  Butter Or Margarine
      2 ea Eggs; Large
      4 c  Flour; Unbleached, Unsifted
      1 ea Egg White; Large, Beaten
      1 x  Sugar
      1 x  Cinnamon
      1 x  Pecan; Halves

  Cream sugar and butter.  Beat in 2 eggs.  Gradually blend in the flour.
  Chill dough overnight.  Roll as thin as possible on well floured board.
  Work with 1/4 of the dough at a time.  Keep remaining dough chilled.  Cut
  into diamonds with a knife.  Place on greased cookie sheets.  Brush each
  cookie with beaten egg white.  Sprinkle with sugar and a pinch of
  cinnamon. Placd a pecan half in center of each cookie.  Bake in preheated
  350 degree F. oven for 8 to 10 minutes or until edges are light brown.
  Cool on cookie sheets 1 minute, then remove to wire racks.  Store in
  airtight tins.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Lebkuchen (Spice Bars)
Categories: German Cookies Desserts
  Servings: 12

      1 t  Cinnamon
      1 t  Allspice; Ground
    1/4 t  Cloves; Ground
    1/2 t  Salt
  2 1/4 c  Flour; Unbleached, Unsifted
    1/2 t  Baking Powder
    1/2 c  Almonds, Ground
      1 t  Lemon Rind; Grated
      2 ea Eggs; Large
    3/4 c  Sugar
    3/4 c  Honey
    1/2 c  Milk
--------------------------------ALMOND GLAZE--------------------------------
      1 c  Confectioners' Sugar
    1/2 t  Almond Extract
      1 t  Rum
      1 T  ;Water

  Stir together the spices, salt flour, and baking powder.  Stir in the
  almonds and lemon rind.  In a separate bowl beat the eggs and sugar until
  a ribbon is formed when the beater is removed.  Stir in the honey and
  milk.  Gradually stir in the flour mixture; beat until smooth.  Spread the
  batter in an 11 X 17-inch jelly roll pan that is well greased and floured.
   Bake at 400 degrees F for 12 to 15 minutes, until the cake is done.
  While the cake is still warm, turn it out onto a wire rack.  To make the
  almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to
  2 T of water.  Beat until glaze is smooth and of the right consistency.
  Add more water to thin if neccessary.  Spread the warm cake with the
  almond glaze.  Cut cake into 1 X 2 1/2-inch bars while still warm.  Spice
  bars keep 6 to 8 weeks in a sealed container if not glazed.

  Makes 4 dozen bars.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pfeffernusse (Pepper Balls)
Categories: German Cookies Desserts Holiday Christmas
  Servings: 12

      4 c  Flour; Unbleached, Unsifted
      1 t  Baking Powder
      1 t  Cinnamon
      1 t  Cloves; Ground
    1/2 t  Mace
      1 t  Allspice; Ground
      1 x  Black Pepper; As Desired
  1 1/4 c  Honey
      2 T  Butter; (No Margarine)
      2 ea Eggs; Large
      1 c  Confectioners' Sugar
      1 t  Vanilla
      1 x  ; Water

  Sift flour, baking powder and spices together.  Heat honey and butter
  until butter melts.  Cool to lukewarm and beat in eggs.  Add flour
  mixture.  Chill dough 1/2 hour.  Shape dough into 1-inch balls.  Place on
  greased cookie sheet.  Bake at 350 degrees F. for 15 minutes.  Cool
  Cookies on wire racks.  Mix confectioners sugar, vanilla, and water to
  form a thin glaze.  Dip cookies in glaze and place on wire rack to dry.
  Store cookies in airtight tins.

  Makes 4 dozen cookies.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Spargelgemuse (Fresh Asparagus)
Categories: German Vegetables
  Servings:  6

      2 lb Asparagus; Fresh, Any Color
      1 x  ;Water, Boiling Salted
    1/4 c  Butter
      3 T  Parmesan Cheese; Grated
      1 ea Egg; Large, Hard-cooked

  Wash asparagus spears and trim off tough ends.  Place asparagus in boiling
  salted water and cook until tender, 7 to 10 minutes.  Drain off liquid.
  In a small saucepan, melt the butter, cook over low heat until lightly
  browned.  Sprinkle freshly grated cheese over butter and mix.  Spoon over
  asparagus.  Garnish with sliced hard boiled egg.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Spargel in Weisser Sosse (White Asparagus In White Sauce)
Categories: German Vegetables
  Servings:  4

     29 oz White Asparagus; (2 Cans)
      2 T  Margarine
      2 T  Unbleached Flour
    1/2 c  ;Asparagus Liquid
    1/2 c  Milk
      4 oz Ham;Cut into Julienne Strips
    1/8 t  Nutmeg; Freshly Grated
    1/4 t  Salt

  Drain asparagus spears, reserving 1/2 cup of the liquid.  Heat margarine
  in a saucepan.  Add flour; blend.  Gradually pour in asparagus liquid and
  milk.  Stir constantly over low heat until sauce thickens and bubbles.
  Add cooked ham and seasonings.  Gently stir in asparagus spears; heat
  through but do NOT boil.  Serve in preheated serving dish.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Grune Bohnen mit Dill (Grean Beans With Dill)
Categories: German Vegetables
  Servings:  4

      9 oz Cut Green Beans; Frozen(1pk)
    1/3 c  ;Water, Boiling
      1 ea Beef Bouillon Cube
      1 t  Dillweed OR Dillseed
      2 T  Butter

  Place frozen green beans in saucepan with boiling water, bouillon cube,
  and dill.  Cover; bring to a boil.  Separate beans with a fork, reduce
  heat and simmer for 10 minutes or until tender.  Drain.  Stir in butter
  and serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rosenkohl in Bier Gedunstet (Brussels Sprouts In Beer)
Categories: German Vegetables
  Servings:  4

      1 lb Brussels Sprouts; Fresh
      1 x  Beer; Any Brand, To Cover
    1/2 t  Salt
      2 T  Butter

  Trim and wash sprouts.  Place in a medium-size saucepan and pour enough
  beer over them to cover.  Bring to a boil, reduce heat and simmer for 20
  minutes or until tender.  Add more beer if needed, as liquid evaporates.
  Drain; add salt and butter.  Serve hot.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Gedunstetes Weisskraut (Skillet Cabbage)
Categories: German Vegetables
  Servings:  4

      2 T  Vegetable Oil
      3 c  Cabbage; Finely Shredded
      1 c  Celery; Chopped
      1 ea Green Pepper; Small, Chopped
      1 ea Onion; Small, Chopped
    1/2 t  Salt
    1/4 t  Pepper

  Heat the oil in a large frypan about 20 minutes before serving time.  Add
  ingredients and cook over medium to low heat about 15 minutes.  Stir
  often.  Cover pan during the last 5 minutes of cooking time.  Stir once or
  twice.  Serve immediately.  (Vegetables will be crisp.)

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Suss-Saures Rotkraut (Sweet-and-Sour Red Cabbage)
Categories: German Vegetables
  Servings:  6

    1/4 c  Butter
      4 ea Apples; Med., Peel, Slice
    1/2 ea Onion; Red, Chopped
      1 ea Red Cabbage; Head,Fine Shred
      1 c  Red Wine
      4 ea Cloves; Whole
    1/3 c  Brown Sugar
      2 ea Bay Leaves
    1/4 c  Vinegar
    1/4 c  Butter
      1 x  Lemon Juice;Of 1/2 Med.Lemon

  Melt butter in 4-quart Dutch oven.  Add apples and onions, saute slightly.
  Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
  Simmer, covered, for 1 hour, then add the remaining ingredients.  Heat to
  melt the butter and serve immediately.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Karotten in Bier Gedunstet (Carrots In Beer)
Categories: German Vegetables
  Servings:  4

      4 ea Carrots; Large
      1 T  Butter
      1 c  Dark Beer; Any Brand
    1/4 t  Salt
      1 t  Sugar

  Peel and slice carrots into long, thin slices.  Melt butter in medium-size
  frypan; add beer and carrots.  Cook slowly until tender, stirring
  frequently.  Stir in salt and sugar.  Cook for another 2 minutes and serve
  hot.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pilze in Sahnesosse (Mushrooms in Cream Sauce)
Categories: German Vegetables
  Servings:  4

      2 lb Mushrooms; Fresh
    1/4 lb Bacon; Diced
    1/4 c  Butter Or Margarine
      2 ea Onions; Large, Diced
      1 c  White Wine
    1/2 t  Salt
    1/4 t  Pepper
    1/4 t  Paprika
      1 x  Nutmeg; Pinch of
      1 x  Mace; Pinch Of
      1 c  Cream; Heavy
      1 x  Lemon Juice; 1/2 Med Lemon
      2 ea Parsley; Sprigs

  Clean mushrooms and slice in half if large.  Pat dry.  Fry bacon in a
  large pan until lightly browned.  Remove from pan and reserve.  Add the
  butter to the pan drippings.  Add onions; saute until lightly browned.
  Add mushrooms; cook until tender, stirring often.  Stir in wine, salt,
  pepper, paprika, nutmeg, and mace.  Cover frypan and cook over low heat 15
  minutes.  Off the heat, add the cooked bacon, cream and lemon juice.
  Reheat until just warm.  Do NOT let the mixture boil!!!  Garnish with
  parsley and serve with noodles or dumplings.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Marinierte Toamten (Marinated Tomatoes)
Categories: German Vegetables
  Servings:  4

      4 ea Tomatoes; Large *
      1 c  Vegetable Oil
    1/4 c  Wine Vinegar
    1/4 t  Mustard; Dry
      1 t  Salt
    1/4 t  Black Pepper
      1 ea Garlic; Clove, Large, Minced
      1 T  Basil; Fresh, Chopped
      2 ea Thyme; Sprigs, Fresh,Chopped
      1 ea Marjoram; Fresh, Sprig, Chop
      1 T  Scallion; Minced

  *    Tomatoes should be peeled and sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Place tomato slices in serving bowl.  Combine remaining ingredients and
  pour over tomatoes.  Toss lightly.  Chill for 1 hour or longer before
  serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Suss-Saures Kartoffelgemuse (Sweet-and-Sour Potatoes)
Categories: German Vegetables
  Servings:  4

      8 ea New Potatoes; Boiled In Skin
      1 ea Onion; Medium, Diced
    1/4 t  Salt
    1/4 t  Pepper
    3/4 c  Sugar
      4 ea Bacon; Slices, Cut Up
    3/4 c  Vinegar

  Peel and cube potatoes.  Add diced onion, salt, pepper, and sugar.
  Reserve in a covered bowl.  In a small frypan, fry the bacon until crisp.
  Add the vinegar to the hot bacon and bring to a boil.  Pour immediately
  over potato mixture, mix well.  If too tart, add a little more sugar
  before serving.  Cut endive or leaf lettuce add to this is very good.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rotkohl (Red Cabbage)
Categories: German Vegetables
  Servings:  4

      2 T  Vegetable Oil
      2 ea Onions; Small, Sliced
      2 lb Red Cabbage; Shredded
      2 T  Vinegar
      1 x  Salt; To Taste
      1 t  Sugar
      1 ea Apple; Large, Tart, *, OR
    1/2 c  Applesauce
    1/2 c  Red Wine
    1/2 c  Beef Broth; Hot

  *  Core and peel apple, then fine chop it.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Heat oil in a Dutch oven and saute onions 3 minutes.  Add cabbage and
  immediately pour vinegar over cabbage to prevent it from losing its red
  color.  Sprinkle with salt and sugar.  Add chopped apple or applesauce and
  a piece of salt pork.  Pour in red wine and hot beef broth.  Cover and
  simmer for 45 to 60 minutes.  Cabbage should be just tender, not soft.
  Shortly before end of cooking time, remove salt pork; cube and retrun it
  to the cabbage if desired.  Correct seasonings and serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kohl Westfalisch (Westphalian Cabbage)
Categories: German Vegetables
  Servings:  4

      2 lb Cabbage; (1 Head) Approx Wt.
      3 T  Vegetable Oil
      1 t  Salt
      1 t  Caraway Seeds
      1 c  Beef Broth
      3 ea Apples; Small, Tart
      1 T  Cornstarch
      2 T  ;Water, Cold
      3 T  Red Wine Vinegar
    1/4 t  Sugar

  Shred Cabbage.  Heat vegetable oil in a Dutch oven, add cabbage, and saute
  for 5 minutes.  Season with salt and caraway seeds. Pour in the beef broth
  and cover, simmer over low heat for about 15 minutes.  Meanwhile peel,
  quarter, core and cut apples into thin wedges.  Add to cabbage and simmer
  for another 30 minutes.  Blend cornstarch with cold water, add to cabbage,
  and stir until thickend and bubbly.  Season with vinegar and sugar just
  before serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Erbsenpuree (Yellow Split-Pea Puree)
Categories: German Vegetables
  Servings:  6

      2 c  Yellow Split-peas; Dry
      6 c  Stock, Broth; Or Water
      1 ea Onion; Large, Whole
      1 ea Carrot; Large
      1 ea Turnip or Parsnip; Large
    1/8 t  Marjoram; Dried
    1/8 t  Thyme; Dried
      1 t  Salt
      1 ea Onion; Small, Minced
      2 T  Butter; Melted
      2 T  Unbleached Flour

  Presoak peas, if necessary, according to package directions.  Drain well,
  if presoaked.  In a large pot, add water or stock, whole onion, carrot,
  turnip or parsnip, marjoram, thyme, and salt.  Cook until peas and
  vegetables are tender, about 1 1/2 to 2 hours.  Drain well.  Mash peas and
  vegetables in blender or press through a sieve.  In a small frying pan,
  saute the minced onion in butter until lightly browned; blend in flour and
  cook about 2 minutes.  Add to blended peas and vegetables.  Beat until
  fluffy and serve hot.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kartoffelpuree Meerrettich (Mashed Potatoes/Horseradish Crm)
Categories: German Vegetables
  Servings:  4

      5 ea Potatoes; Medium
      1 x  ;Boiling Water
    1/2 t  Salt
      2 T  Butter
      1 x  Pepper; Freshly Ground
    1/2 c  Sour Cream
      1 T  Horseradish
      2 t  Parsley; Minced

  Peel and quarter potatoes.  Cook in boiling salted water in medium-size
  saucepan until tender, drain.  Mash, adding 1 T butter and the pepper.
  Add sour cream, horseradish, and minced parsley.  Whip as for mashed
  potatoes.  Place in serving bowl; top with 1 T melted butter and serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kartoffelpfannkuchen (Potato Pancakes)
Categories: German Vegetables
  Servings:  4

  2 1/2 c  Potatoes; (2 Large) *
      3 c  ;Water
      1 t  Lemon Juice
      1 ea Potato; Boiled, Mashed
      1 ea Egg; Large, Beaten
      2 T  Milk
    1/2 t  Salt
      1 x  Vegetable Oil; As Needed

  *    Potatoes are grated on medium grater.  2 1/2 Cups Approx.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Grate raw potatoes into water to which lemon juice has been added.  Place
  potatoes in a strainer or cheese cloth and drain off liquid.  Drain well.
  Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
  Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in
  hot oil in a large frypan.  When firm on the bottom side, loosen edges and
  turn.  Brown on other side.  Remove, drain on paper towel, and keep warm.
  Continue until all batter is used.  Serve immediately.

  NOTE:

  If potato cakes are served with meat, sprinkle with salt. Sprinkle with
  sugar if served with applesauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Apfelpfannkuchen (Apple Pancakes)
Categories: German Fruits Pancakes Desserts Cakes
  Servings:  4

    2/3 c  Flour; Unbleached, Unsifted
      2 t  Sugar
    1/4 t  Salt
      4 ea Eggs; Large, Beaten
    1/2 c  Milk
      2 c  Apple; Slices
    3/4 c  Butter Or Margarine
      2 T  Sugar
    1/4 t  Cinnamon

  Sift together the flour, 2 t sugar, and the salt.  Beat eggs and milk
  together.  Gradually add flour mixture; beat until smooth.  Saute apples in
  1/4 c of butter until tender.  Mixt 2 T sugar and the cinnamon together;
  toss with apples.  Melt 2 T butter in a 6-inch diameter, deep frypan.
  Pour in the batter to a depth of about 1/4-inch.  When set, place 1/4 of
  the apples on top; cover with more batter.  Fry pancake until lightly
  browned on both sides.  Keep warm.  Repeat the procedure 3 times, until
  all batter and apples are used.  Serve immediately.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Apfelstrudel (Apple Strudel)
Categories: German Fruits Desserts Strudels
  Servings:  6

      6 c  Apples; Tart, Sliced
    3/4 c  Raisins
      1 T  Lemon Rind; Grated
    3/4 c  Sugar
      2 t  Cinnamon
    3/4 c  Almonds; Ground
      8 oz Fillo Leaves; 1/2 Box,Thawed
  1 3/4 c  Butter;(No Margarine),Melted
      1 c  Bread Crumbs; Finely Crushed

  Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.  Set
  aside.  Place 1 fillo leaf on a kitchen towel and brush witl melted
  butter. Place a second leaf on top and brush with butter again.  Repeat
  until 5 leaves have been used, using about 1/2 c of butter.  Cook and stir
  bread crumbs with 1/4 c of butter until lightly browned.  Sprinkle 3/4
  cup crumbs on the layered fillo leaves.  Mound 1/2 of the filling in a
  3-inch strip along the narrow end of the fillo, leaving a 2-inch border.
  Lift towel, using it to roll leaves over apples, jelly roll fashion.  Brush
  top of the strudel with butter and sprinkle with 2 T crumbs.  Repeat the
  entire procedure for the second strudle.  Bake the strudels at 400 degrees
  F. for 20 to 25 minutes, until browned.

  Makes 2 strudels, 6 to 8 servings each.

  NOTE:

  Frozen fillo leaves for strudel can be found at most supermarkets in the
  frozen foods sections.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bayerische Vanillecreme (Bavarian Vanilla Cream)
Categories: German Special Desserts
  Servings:  6

      2 pk Gelatin; Unflavored
    1/2 c  ;Water, Cold
      9 T  Sugar
      1 T  Cornstarch
      2 ea Eggs; Large, Beaten
  1 1/2 c  Milk; Scalded
      1 c  Ice Cream; Vanilla
      1 t  Vanilla
      1 c  Cream; Heavy, Whipped

  Sprinkle gelatin over cold water to soften.  Heat to dissolve gelatin
  completely.  Mix together sugar and cornstarch.  Add eggs; beat for 2
  minutes.  Slowly add warm milk, beating constantly.  Pour into a 1-quart
  saucepan.  Cook over medium heat until custard coats a spoon.  Add gelatin
  and ice cream while custard is hot.  Cool until slightly thickened.  Add
  vanilla.  Fold in whipped cream.  Pour into a 1-quart mold.  Chill until
  set.  Unmold carefully and serve with a garnish of fresh fruits.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bayerische Erdbeercreme (Strawberry Barvarian)
Categories: German Special Desserts
  Servings:  6

      1 qt Strawberries; Fresh
    3/4 c  Sugar
      1 T  Gelatin; Unflavored,(1 env.)
    1/2 c  ;Water, Cold
      2 t  Lemon Juice
      1 c  Cream; Heavy, Whipped

  Slice strawberries and mix with the sugar.  Let stand until sugar
  dissolves.  Sprinkle gelatin over cold water.  Set stand 5 minutes, then
  heat gently until gelatin dissolves completely.  Add gelatin and lemon
  juice to sliced berries.  Fold in whipped cream.  Pour into a 1-quart mold
  or serving dish.  Chill until set.  Carefully unmold and serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Fladle Uberbacken (Swabian Pancakes)
Categories: German Pancakes Desserts
  Servings:  6

  1 1/4 c  Flour; Unbleached
      3 ea Eggs; Large
    1/2 t  Salt
      2 c  Milk
      1 t  Vegetable Oil
     16 oz Applesauce; (1 can)
      4 oz Raisins
      1 t  Oil Or Butter;To Grease Dish
      2 T  Sugar
      3 T  Almonds; Sliced and Blanched
      1 T  Butter

  Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of
  milk.  Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a
  time).  Heat the applesauce and stir in the raisins.  Divide the sauce
  between the pancakes and spread over each top.  Roll up the pancakes like
  jelly rolls and cut each in half with a sharp knife.  Grease an ovenproof
  dish with oil or butter; place pancakes in the dish, setting them up on
  the cut edges.  Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced
  almonds.  Pour over the pancakes.  Dot with butter.  Place in a preheated
  375 degree F oven and bake for 40 minutes.  Serve immediately.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Blitzkuchen mit Apfeln (Apple Cake)
Categories: German Fruits Cakes Desserts
  Servings:  6

      6 ea Apples; Medium, Tart
      2 ea Lemons; Medium, Juiced
      3 T  Sugar
      3 T  Butter
    3/4 c  Sugar
      2 ea Egg Yolks; Large, Divided *
    1/2 ea Lemon;Juiced And Peel Grated
      1 t  Baking Powder
  1 1/2 c  Flour; Unbleached
    3/4 c  Milk
      1 T  Rum
      2 ea Egg Whites; Large
      1 T  Butter; To Grease Cake Pan
      1 t  Vegetable Oil
      3 T  Confectioners' Sugar

  *  Do not put the egg yolks together as they will be used individually.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Peel apples, cut in half and core.  Cut decorative lengthwise slits in
  apples, about 1/2-inch deep.  Sprinkle with lemon juice and sugar.  Set
  aside.  Cream butter and sugar together.  One at a time, beat in egg
  yolks.  Gradually beat in lemon juice and grated peel.  Sift baking powder
  and flour together.  Gradually add to batter.  Blend in milk and rum.  In
  a small bowl, beat egg whites until stiff.  Fold into batter.  Generously
  grease a springform pan.  Pour in batter and top with apple halves.  Brush
  apples with oil.  Bake in a preheated 350 degree F. oven for 35 to 40
  minutes.  Remove from pan and sprinkle with confectioners' sugar.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Tropfkrapfen (Drop Donuts)
Categories: German Cakes Desserts
  Servings: 10

    1/4 c  Butter; Softened
      1 c  Sugar
      2 ea Egg Yolks; Large, Beaten
      1 ea Egg; Large, Whole, Beaten
      4 c  Flour; Unbleached
      2 t  Baking Powder
    1/4 t  Nutmeg
    1/2 t  Baking Soda
    3/4 c  Butter OR Sour Milk
      1 x  Confectioners' Sugar

  Cream the butter and sugar.  Stir in egg yolks and whole egg; blend.  In a
  separate bowl, sift all dry ingredients except the confectioners' sugar;
  add to creamed mixture, alternating with buttermilk.  Stir to mix all
  ingredients.  Cook by dropping spoonsfuls of dough into 375 degree F deep
  fat.  Fry a few at a time, to keep fat temperature constant.  Turn to
  brown on all sides.  Drain on paper towels; sprinkle with confectioners'
  sugar.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Meersburger Kirschen-dessert (Cherry Desert Meeresburg)
Categories: German Fruits Desserts
  Servings:  4

      1 lb Cherries; Tart, Fresh
      3 T  Kirsch
      6 T  Sugar
      2 T  ;Water
     12 ea Ladyfingers
      8 oz Cream Cheese; *
    1/2 t  Vaillla Extract
      2 oz Almonds; Ground **
      1 c  Cream; Heavy
----------------------------------GARNISH----------------------------------
      1 x  Pistachio Nuts; Chopped

  *    Soften Cream Cheese to room temperature.
  **   Grind Almonds in the blender, if ground almonds are not available.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Wash and drain cherries.  Remove stones and reserve 8 whole cherries for
  garnish.  Place cherries in a bowl; add kirsch.  In a small pan boil 3 T
  sugar and the water for a minute to make a thin sugar syrup.  Add syrup
  to cherries; stir to blend.  Cover and let soak for 20 minutes.  Cut the
  ladyfingers in half, divide into 4 portions, and place in individual glass
  dishes.  Arrange cherries on top.  Thoroughly blend cream cheese, 3 T
  sugar, vanilla extract, and ground almonds.  Whip the cream and carefully
  fold it into the cream-cheese mixture.  Spoon over the cherries.  Garnish
  with the chopped pistachio nuts and whole cherries.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Altdeutxche Brotchen (Old German Muffins)
Categories: German Breads Desserts Fruits
  Servings:  4

    3/4 c  Butter Or Margarine
    1/2 c  Sugar
      2 ea Eggs; Large
      1 T  Rum
      1 t  Vanilla Extract
      3 T  Milk
    1/2 t  Cinnamon
      2 t  Baking Powder
  2 1/4 c  Flour; Unbleached
    1/4 c  Almonds; Ground
      1 T  Orange Rind; Grated
    1/4 c  Raisins; If Desired

  Cream butter and sugar.  Beat in eggs, rum, vanilla, and milk.  Mix
  cinnamon, baking powder, and flour.  Add flour mixture to butter mixture.
  Gently mix in almonds, orange rind, and raisins.  Pour batter into greased
  muffin tins, filling half full.  Bake at 375 degrees F. for 25 to 30
  minutes, or until browned.

  Makes 18 muffins.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
Categories: German Cakes Fruits Desserts
  Servings:  8

------------------------------------CAKE------------------------------------
      6 ea Eggs; Large
      1 c  Sugar
      1 t  Vanilla Extract
      4 oz Unsweetened BakingChocolate*
      1 c  Flour; Sifted
-----------------------------------SYRUP-----------------------------------
    1/4 c  Sugar
    1/3 c  ;Water
      2 T  Kirsch
----------------------------------FILLING----------------------------------
  1 1/2 c  Confectioners' Sugar
    1/3 c  Butter; Unsalted
      1 ea Egg Yolk; Large
      2 T  Kirsch Liquer
----------------------------------TOPPING----------------------------------
      2 c  Sour Cherries; Canned, Drain
      2 T  Confectioners' Sugar
      1 c  Cream; Heavy, Whipped
      8 oz Semisweet Chocolate Bar (1)

  *  There should be 4 squares of chocolate and it should be melted.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  CAKE:

  Beat eggs, sugar, and vanilla together until thick and fluffy, about 10
  minutes.  Alternately fold chocolate and flour into the egg mixture,
  ending with flour.  Pour the batter into 3 8-inch cake pans that have been
  well greased and floured.  Bake in a preheated 350 degree F. oven for 10
  to 15 minutes or until a cake tester inserted in the center comes out
  clean.  Cool cakes in pans for 5 minutes; turn out on racks to cool
  completely.

  SYRUP:

  Make syrup by mixing together sugar and water and boiling for 5 minutes.
  When syrup has cooled, stir in kirsch.  Prick the cake layers and pour
  syrup over all 3 layers.

  FILLING:

  To make the butter-cream filling, beat together sugar and butter until
  well blended.  Add egg yolk; beat until light and fluffy, about 3 to 5
  minutes.  Fold in Kirsch.

  CAKE ASSEMBLY:

  To assemble cake, place 1 layer on a cake plate.  Spread with butter cream
  filling.  Using 3/4 cup of the cherries, which have been patted dry, drop
  cherries evenly over cream.  Place second layer on cake.  Repeat.  Place
  third layer on top.  Fold 2 T confectioners' sugar into the whipped cream.
  Cover the sides and top of the cake with whipped cream.  Decorate top of
  cake with remaining 1/2 cup cherries.  To make chocolate curls from
  chocolate bar, shave (at room temperature) with a vegetable peeler.
  Refrigerate curls until ready to use.  Press chocolate curls on sides of
  cake and sprinkle a few on the top.  Chill until serving time.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Franfurter Kranz (Frankfurt Crown Cake)
Categories: German Special Cakes Desserts
  Servings: 10

------------------------------------CAKE------------------------------------
      1 c  Butter; NO Margarine
  1 1/2 c  Sugar
      6 ea Eggs; Large *
  1 1/2 t  Grated Lemon Rind
      8 T  Rum
      4 t  Baking Powder
  3 1/2 c  Flour; Unbleached, Sifted
----------------------------BUTTER-CREAM FILLING----------------------------
      1 c  Sugar
    3/4 c  ;Water
      6 ea Egg Yolks; Large
      1 T  Rum
      1 c  Butter;NO Margarine,Unsalted
------------------------------PRALINE TOPPING------------------------------
      2 T  Butter
      1 c  Sugar
    1/2 c  ;Water
      1 c  Almonds; Blanched, Sliced
-------------------------------APRICOT GLAZE-------------------------------
    1/2 c  Apricot Jam

  *  Egg yolks must be beaten into the cake one at a time so keep the yolks
     seperated from each other.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  CAKE:

  To prepare cake, cream butter and sugar until very light and fluffy, about
  5 minutes.  Beat in egg yolks, one at a time.  Mix in lemon rind and 2 T
  rum.  Sift baking powder and flour together.  Gently mix into the butter
  mixture.  Beat egg whites until stiff but not dry.  Gently fold the egg
  whites into the batter.  Pour into a well-greased 10-inch tube pan.  Bake
  in a preheated 325 degree F. oven for about 60 minutes or until the cake
  tests done.  Cool cake in pan for 10 minutes adn then turn out on wire
  rack to cool completely.  Slice cake crosswise into 3 layers.  Pour about
  2 T of rum over each layer.

  Butter-Cream Filling:

  For butter-cream filling, boil sugar and water to 238 degrees F. (soft
  ball stage).  Beat egg yolks until very light and fluffy, 5 to 10 minutes.
  While still beating the egg yolks, add the sugar syrup in a thin stream.
  Beat 5 minutes more, until very thick and doupled in bulk.  Slowly beat in
  the rum.  Beat the butter in a small bowl until soft and light.  Beat
  butter into the egg mixture a little at a time.  Continue beating until
  thick.  Chill until mixture can be spread.  If mixture is too soft, beat
  in additional butter.

  PRALINE TOPPING:

  While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch
  baking pan for praline topping.  Then in a 1-quart saucepan, boil sugar an
  water to 238 degrees F. (soft ball stage).  Stir in almonds; cook until
  mixture reaches 310 degrees F. or until syrup carmelizes.  Pour syrup into
  prepared baking pan.  When cool, break up praline and grind it in a
  blender for a few seconds.

  APRICOT GLAZE:

  Finally heat jam and press through a strainer or sieve to make apricot
  glaze.

  CAKE ASSEMBLY:

  To assemble cake, place bottom layer of cake on cake plate and spread with
  half of the butter cream.  Repeat with second layer.  Place third layer on
  top.  Spread top and sides of cake with apricot glaze.  Press praline
  powder onto glaze.  Any remianing butter cream can be used to decorate the
  top of the cake.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Streuselkuchen (Crumb Cake)
Categories: German Cakes Desserts
  Servings:  6

----------------------------------TOPPING----------------------------------
    1/4 c  Sugar
    1/4 c  Brown Sugar
      2 t  Cinnamon
      1 c  Flour; Unbleached, Unsifted
    1/2 c  Butter Or Margarine
------------------------------------CAKE------------------------------------
  2 1/4 c  Flour; Unbleached, Unsifted
    1/4 c  Sugar
    1/4 t  Salt
      1 pk Yeast; Dry
    3/4 c  Milk
    1/2 c  Butter Or Margarine
      1 ea Egg; Large

  TOPPING:

  For topping, mix sugars, cinnamon and flour.  Cut in butter until mixture
  is crumbly.

  CAKE:

  To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
  Place milk and butter in a sauce pan and heat until very warm (120 to 130
  degrees F).  Gradually add to dry ingredients; beat 2 minutes.  Beat in
  egg and 1 cup flour.  Beat on high speed for 2 minutes.  Stir in enough
  flour to make a soft but stiff batter.  Spread batter into a well-greased
  9-inch square cake pan.  Sprinkle with topping.  Let rise in a warm place
  until double in bulk, about 1 1/2 hours.  Bake at 350 degrees F. about 45
  minutes or until done.

  Makes 1 9-inch square cake.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rahmapfelkuchen (Apple And Rum Custard Cake)
Categories: German Cakes Desserts
  Servings:  8

-----------------------------------CRUST-----------------------------------
  1 1/2 c  Flour; Unbleached, Unsifted
      5 T  Sugar
      1 T  Lemon Rind; Grated
    2/3 c  Butter Or Margarine
      1 ea Egg Yolk; Large
      1 T  Milk
----------------------------------FILLING----------------------------------
    1/2 c  Soft Bread Crumbs
      2 T  Butter Or Margarine; Melted
      4 c  Apples; Tart, Sliced
      1 T  Lemon Juice
    1/4 c  Sugar
    1/4 c  Raisins; *
    1/4 c  Rum
      3 ea Eggs; Large, Beaten
    1/3 c  Sugar
  1 3/4 c  Milk

  *    Soak raisins in 1/4 cup rum for 1/2 hour before using.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  CRUST:

  To make crust, mix flour, sugar, and lemon rind.  Cut in butter or
  margarine until mixture resembles coarse crumbs.  Add egg yolk and 1 T of
  milk; mix gently to form a dough.  Pat into bottom of a 10-inch Springform
  pan that has sides only greased.  Press dough up sides of pan for 1 inch.

  FILLING:

  Toss together bread crumbs and melted butter.  Spread evenly over pastry
  crust.  Toss apple slices, lemon juice, and 1/4 c of sugar.  Spread apples
  over crumbs.  Drain raisins, reserving rum, and sprinkle raisins over
  apples.  Bake in a preheated 350 degree F. oven for 15 minutes.  Beat eggs
  and sugar until thick and lemon-colored.  Stir in milk and reserved rum.
  Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
  until custard is set.  Cool completely before serving.  Do NOT remove
  springform pan until cool.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Gugelhupf
Categories: German Cakes Desserts
  Servings:  8

      1 pk Yeast; Dry Active
      1 c  Milk; Scalded Then Cooled
      1 c  Sugar
      1 c  Butter Or Margarine
      5 ea Eggs; Large
      1 t  Vanilla Extract
      1 x  Lemon; Rind Of, Grated
    3/4 c  Raisins
    1/3 c  Almonds; Ground (2 oz Pk)
    1/2 t  Salt
      4 c  Flour; Unbleached, Unsifted

  Sprinkle yeast into milk to dissolve.  In a large bowl beat sugar and
  butter until light and fluffy.  Beat in eggs, one at a time.  Stir in
  vanilla, lemon rind, raisins, and almonds.  Mix salt and flour.  Add milk
  and flour mixtures, alternately, ending with the flour mixture.  Grease a
  gugelhopf mold*, budt pan, or tube pan.  Pour batter into pan.  Cover and
  let rise until doubled in bulk, about 2 hours.  Bake in preheated 375
  degree F. Oven for 40 minutes or until browned and done.  Serve warm with
  butter.

  *  The gugelhopf mold is know also as a turban-head pan.  If this is not
  availiable, you can use the others with the same results.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Apfelquarkkuchen (Apple And Cream Kuchen)
Categories: German Cakes Desserts
  Servings:  4

------------------------------------CAKE------------------------------------
      1 pk Yeast; Dry, Active
    1/2 t  Salt
      4 T  Sugar
      2 c  Flour; Unbleached, Unsifted
    1/4 c  Butter or Margarine
    1/2 c  Milk
      1 ea Egg; Large
----------------------------------FILLING----------------------------------
      3 c  Apples; Tart, Sliced
      1 T  Lemon Juice
      1 t  Cinnamon
    3/4 c  Sugar
      2 T  Flour; Unbleached
      8 oz Cream Cheese; Softened
      1 ea Egg; Large

  CAKE:

  Mix yeast, salt, 4 T sugar, and 3/4 cup flour.  Add butter to milk.  Heat
  until very warm (120-130 degrees F.).  Gradually add milk to flour
  mixture.  Beat for 2 minutes.  Add egg and 1/2 cup flour.  Beat with an
  electric mixer on high speed for 2 minutes.  Mix in enough flour to form a
  soft dough.  Knead for 5 to 10 minutes, until dough is shiny and elastic.
  Place in greased bowl and let rise for 1 hour or until doubled in bulk.
  Pat dough into well-greased 10-inch springform pan pressing the dough 1
  1/2 inches up the sides of the pan.

  FILLING:

  Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour.
  Arrange in rows on top of the dough.  Beat together cream cheese, 1/2 cup
  sugar, and egg.  Spread over apples.  Let rise in warm place for 1 hour.
  Bake at 350 degrees F. for 30 minutes.  Best when served warm.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Haselnusstorte (Hazelnut Torte)
Categories: German Cakes Desserts Tortes
  Servings:  8

      5 ea Eggs; Large, Separated
    3/4 c  Sugar
      6 T  ;Water
  1 3/4 c  Cake Flour; Sifted
      1 t  Baking Powder
  1 1/2 c  Hazelnuts (Filberts);Ground*
      1 t  Vanilla Extract
      2 T  Confectioners' Sugar
      1 c  Cream; Heavy, Whipped
      1 x  Fresh Strawberries,If Desire

  Beat the egg yolks and sugar until very light, about 5 minutes.  Slowly
  add the water.  Sift the flour and baking powder together.  Mix with 1
  cup of nuts.  Fold the flour mixture into the egg yolks.  Beat the egg
  whites until soft peaks form.  Gently fold the beaten whites into the
  batter.  Pour into a greased and floured 10-inch springform pan.  Bake at
  375 degrees F for 30 minutes or until cake is done.  Cool cake on a wire
  rack.  When completely cooled, split the cake into 2 layers.  Fold the
  vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the
  whipped cream.  Spread whipped cream between the 2 cake layers and on top
  of the cake.  Chill until serving time.  Garnish with fresh strawberries,
  if desired.

  *  Hazelnuts are available at most stores under the name of Filberts.
  They should be blanched.  To blanch, boil the nuts for 5 minutes and when
  they are cool enough to handle, remove the skins.  To grind, place about
  1/4 cup at a time in a blender, or chop as finely as you can with a sharp
  knife.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Obsttorte (Fruit Torte)
Categories: German Cakes Desserts Tortes
  Servings:  8

-----------------------------------PASTRY-----------------------------------
      2 c  Flour; Unbleached
    1/4 c  Sugar
      1 c  Butter; NO Margarine, Unsalt
      2 ea Egg Yolks
----------------------------------FILLING----------------------------------
      4 c  Fruit; Fresh, Canned, Frozen
    1/2 c  Sugar;If Fresh Fruit Is Used
    1/4 c  ;Water, If Needed
      2 T  Cornstarch
-------------------------------ALMOND COATING-------------------------------
      1 ea Egg White
      1 T  Sugar
    1/2 c  Almonds; Toasted, Sliced
----------------------------------TOPPING----------------------------------
      2 T  Sugar
      1 t  Vanilla Extract
      1 c  Cream; Heavy, Whipped

  CAKE:

  Mix flour and sugar.  Cut in butter until mixture resembles coarse crumbs.
  Add egg yolks; mix to form dough.  Press dough into bottom and sides of a
  10-inch springform pan.  Dough should come 1 1/2 inches up the sides.  Bake
  in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is
  firm and light brown.

  FILLING:

  Drain canned or frozen fruit, reserving juice.  Crush 1 cup of fresh fruit
  to make juice.  Add sugar to fresh fruit and let stand 1/2 hour.  Drain
  juice and add water to make 1 cup.  Mix cornstarch and fruit juice.  Cook
  over medium heat until thickened.  Place whole fruit in baked pastry
  shell.  Pour thickened fruit juice over top.  Chill thoroughly.  Carefully
  remove torte from springform pan.

  ALMOND COATING:

  Beat egg white until foamy.  Gradually beat in the sugar.  beat until
  stiff peakes are formed.  Spread the meringue around the outside of the
  pastry shell.  Press in the almonds so that they completly cover the
  sides.

  TOPPING:

  Gently fold sugar and vanilla into whipped cream.  Spread over the fruit.
  Garnish with sliced toasted almonds, if desired.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Weintraubentorte (Grape Torte)
Categories: German Tortes Desserts
  Servings:  8

-----------------------------------DOUGH-----------------------------------
      2 c  Flour; Unbleached, Unsifted
    2/3 c  Sugar
    1/4 c  Butter Or Margarine
      1 ea Egg; Large
      1 ea Egg Yolk; Large
      1 ea Lemon; Grated Rind Of
    1/8 t  Salt
----------------------------------TOPPING----------------------------------
      1 lb Grapes
      3 ea Egg Whites; Large
      6 T  Sugar
    1/2 ea Lemon; Juice Of
      4 oz Almonds; Ground

  DOUGH:

  Sift flour and sugar into a medium-size bowl.  Cut in butter or margarine
  until mixture resembles coarse crumbs.  Add egg, egg yolk, lemon rind, and
  salt; mix with a fork to form dough.  Cover dough and let rest in
  refrigerator 20 minutes.  Roll out dough into a circle; place in an
  ungreased springform pan.  Form a 1-inch high rim.  Bake in preheated 350
  degree F. oven for 10 minutes.

  FILLING:

  Meanwhile, clean and halve grapes, and remove seeds if necessary.  Beat
  egg whites until stiff; blend in sugar, lemon juice, and ground almonds.
  Carefully fold in the grapes.  Remove cake from the oven.  Fill baked
  cake shell with grape mixture, return to the oven, and bake for another
  30 minutes at 350 degrees F.  Remove cake from pan and cool on wire rack.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Neujahrspretzel (New Year's Pretzels)
Categories: German Holiday Special
  Servings:  2

      2 c  Milk
    1/2 c  Butter Or Margarine
      2 pk Yeast; Active, Dry
      2 t  Salt
    1/2 c  Sugar
      7 c  Flour; Unbleached
      2 ea Eggs; Large
      1 c  Confectioners' Sugar
      1 x  ;Water
      1 t  Vanilla Extract
    1/4 c  Almonds; Chopped

  Heat milk and butter until very warm (120-130 degrees F.).  Mix yeast,
  salt, sugar, and 1 cup flour.  Slowly beat into warm milk.  Beat for 2
  minutes.  Add eggs and 1 cup of flour.  Beat for an additional 2 minutes.
  Add enough flour to form a soft dough.  Knead until smooth and elastic,
  about 5 minutes.  Place dough in a greased bowl.  Let rise in a warm place
  until doubled in bulk, about 1 hour.  Punch dough down and let rise again
  until doubled. (1 hour more).  Divide dough in half.  Shape pretzel as
  follows:  Roll dough into a rope about 30 inches long and 1 1/2 inches in
  diameter.  Cross the ends leaving a large loop in the center.  Flip loop
  back onto crossed ends to form a pretzel.  Repeat with remaining dough.
  Place pretzels on greased baking sheets.  Let rise 15 minutes more.  Bake
  at 375 degrees F for 25 to 30 minutes or until golden brown.  Cool on wire
  racks.  Mix confectioners' sugar, water and vanilla to form a thin icing.
  Spread icing on pretzels and sprinkle with chopped almonds.

  Makes 2 large pretzels.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Pretzels
Categories: German Special
  Servings:  6

      1 pk Yeast; Active, Dry
  1 1/2 c  ;Water, Warm,110-120 Degrees
      1 t  Salt
      1 T  Sugar
      4 c  Flour; Unbleached
      1 ea Egg; Large, Beaten
      1 x  Salt; Coarse

  Dissolve yeast in warm water.  Add salt and sugar to yeast mixture.  Blend
  in flour and knead dough until smooth, about 7 to 8 minutes.  Cover and
  let dough rise until double in bulk.  Punch down.  Cut dough into small
  pieces and roll into ropes.  Twist ropes into pretzel shapes and place on
  greased cookie sheet. Using a pastry brush, bursh pretzels with egg and
  sprinkle with coarse salt.  Allow pretzels to rise until almost double in
  bulk.  Bake at 425 degrees F. for 10 to 15 minutes or until browned.  Best
  if eaten immediately.  If not, store in airtight container.

  Makes 12 6-inch pretzels.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Schokoladenpretzel (Chocolate Pretzels)
Categories: German Special
  Servings:  8

    1/2 c  Butter Or Margarine
    1/4 c  Sugar
      1 ea Egg; Large, Beaten
      1 t  Vanilla Extract
    1/4 c  Milk
    1/4 c  Cocoa
      2 c  Flour; Unbleached, Unsifted
-------------------------------COCOA FROSTING-------------------------------
      2 T  Cocoa
  1 1/4 c  Confectioners' Sugar
      2 T  Butter Or Margarine; Melted
    1/2 t  Vanilla Extract

  Cream 1/2 cup butter and the sugar until light and fluffy.  Beat in the
  egg, vanilla, and milk.  Sift cocoa and flour.  Mix into butter mixture
  until thoroughly blended.  Chill dough until firm enough to handle (about
  30 minutes).  Using 2 T dough, roll a rope about 12 inches long between
  your hands.  Shape into a pretzel as follows:  Make a loop bout 1 1/2
  inches in diameter by crossing the ends, leaving 1-inch tails.  Flip the
  loop down over the crossed ends.  Press firmly into place.  Place pretzels
  on greased baking sheets.  Bake at 350 degrees F. for about 10 minutes.
  Mak frosting in a small bowl.  Mix cocoa and confectioners' sugar.
  Gradually stir in butter and vanilla.  If frosting is too thick, thin with
  milk.  When pretzels are cool, spread with Cocoa Frosting.

  Make 2 dozen.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Springerle (Molded Christmas Cookies)
Categories: German Cookies Special Christmas Desserts
  Servings: 12

      4 ea Eggs; Large
      2 c  Sugar
      1 t  Anise Extract
  4 1/2 c  Cake Flour; Sifted

  *  NOTE:
          These cookies are made with a special rolling pin or cookie
          cutters.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Beat eggs until very light and fluffy.  Gradually add sugar; beat for 15
  minutes.  DO NOT underbeat.  Fold in anise extract and flour.  Roll dough
  3/8-inch thick.  Thoroughly flour springerle mold or rolling pin.  Press
  molds firmly to dough.  Cut cookies apart and place on greased and floured
  cookie sheet.  Let dry overnight at room temperture, covered with paper
  towels, or uncovered.  Preheat oven to 375 degrees F.  Place cookies in
  oven and immediately reduce temperature to 300 degrees F.  Bake for 15
  minutes. Cookies should not brown.  Store cookies 2 to 3 weeks to mellow
  flavor.  These cookies are very hard and may be used for dunking in
  coffee, tee or cocoa.  For Christmas, paint designs with egg yolk colored
  with food coloring.

  Makes 6 dozen.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Zwei-bohnenensuppe (Two Bean Soup)
Categories: German Soups
  Servings:  4

  1 1/4 c  White Beans; Dry
      4 oz Ham; Cubed
      1 c  Cut Green Beans; *
    1/4 c  Celery; Diced
      1 ea Green Onion; Diced
      1 ea Onion; Yellow, diced
      1 ea Potato; Peeled & Diced
      1 T  Butter
      2 T  Unbleached Flour
    3/4 c  Beef Broth
    1/2 t  Salt
    1/4 t  Pepper
----------------------------------GARNISH----------------------------------
      1 ea Parsley; Sprig

  *  Beans can be either fresh or frozen.  Do not use canned.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Cover white beans with cold water and soak overnight.  Drain and place
  beans in a 2-quart saucepan.  Add ham and enough cold water to cover beans
  by 1 inch.  Bring water to a boil and simmer for about 1 hour or until
  beans are tender.  Add green beans, celery, onion and potato.  Add enough
  water to cover the vegetables; simmer for 20 minutes.  In a frypan melt
  butter and stir in flour.  Cook, stirring until lightly browned.  Remove
  from heat and stir in heate beff broth.  Cook mixture until smooth.  Stir
  mixture into the soup and simmer until soup is thickened and vegetables
  are tender.  Season woth salt and pepper.  Garnish with chopped parsley
  and serve immediately.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Weisse Bohnensuppe (White Bean Soup)
Categories: German Soups
  Servings:  8

      1 lb Navy Beans; Dry
      3 qt Water
      1 ea Ham Bone Or Hock; Smoked
      2 T  Parsley; Chopped
      1 c  Onions; Finely Chopped
      1 ea Garlic; Clove, Minced
      2 c  Celery &Tops; Finely Chopped
  1 1/2 t  Salt
    1/2 t  Pepper

  Cover beans with water in large pot or soup kettle and soak overnight.
  Rinse beans well and return to pot with ham bone and 3 quarts of water.
  Simmer, uncovered, for 2 hours.  Add parsley, onions, garlic, celery and
  tops, salt and pepper.  Simmer, uncovered, for 1 hour or until vegetables
  are tender.  Remove ham bone, dice the meat, and add meat to soup.  Serve
  hot.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Gulaschsuppe (Goulash Soup)
Categories: German Soups
  Servings:  6

      2 c  Onion; Chopped
    1/4 c  Shortening
      3 ea Green Bell Peppers; Chopped
      3 T  Tomato Paste
      1 lb Beef Cubes; 1-inch Cubes
      1 x  Red Pepper; Dash
      1 t  Paprika
      2 ea Garlic Cloves; Minced
      6 c  Beef Broth; *
      1 T  Lemon Juice
    1/4 t  Caraway Seeds

  *  Beef Broth can be either canned or home made (home made is preferred.)
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Fry onions in hot fat until transparent.  Add green peppers and tomato
  paste.  Cover and simmer 10 minutes.  Add lean beef cubes and remaining
  ingredients.  Simmer about 1 1/2 hours, until meat is tender. (Add cubed
  potatoes if you like and simmer until potatoes are done.)  Best when
  reheated and served the second day.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Frankfuter Bohnensuppe (Bean Soup With Frankfurters)
Categories: German Soups
  Servings:  4

      1 lb Navy Beans; Dried
      8 c  Water
      3 c  Beef Broth
      1 ea Carrot; Chopped
      1 ea Celery Stalk; Chopped
      4 ea Bacon; Strips, Cubed
      2 ea Onions; Small, Chopped
      1 t  Salt
    1/4 t  Pepper; White
      6 ea Frankfurters, Sliced *
      2 T  Parsley; Chopped

  *  Note:  Use the real Frankfurters in this recipe and not the hot dogs!
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Soak beans overnight.  In a 3-quart saucepan bring beans, water and beef
  froth to a boil.  Cook for about 1 hour.  Add carrot and celery and
  continue cooking for 30 minutes.  In a separate frypan cook the bacon
  until transparent.  Add the onions; cook until golden.  Set aside.  Mash
  soup through a sieve or food mill.  Return to pan and add the bacon onion
  mixture, salt and pepper.  Add frankfurters; reheat about 5 minutes.
  Sprinkle soup with chopped parsley and serve.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Krautsuppe (Cabbage Soup)
Categories: German Soups
  Servings:  6

      4 ea Slices Bacon; Thick, Diced
      2 ea Onions; Sliced
      1 ea Turnip; Sliced
      2 ea Carrots; Diced
      2 ea Potatoes; Cubed
      1 ea Head Green Cabbage; shredded
      4 c  Chicken Stock Or Bouillon
      2 c  Water
      6 ea Sprigs Parsley *
      1 ea Bay Leaf *
----------------------------------GARNISH----------------------------------
    1/4 c  Parmesan Cheese; Grated

  *  The 6 sprigs of parsley and 1 bay leaf should be tied together with a
     thread.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  In a 6-quart saucepan or pot, combine all ingredients except salt, pepper
  and cheese.  Simmer partially covered for 1 1/2 to 2 hours.  Discard the
  parsley bundle; season to taste.  Pour into hot soup plates and garnish
  with cheese.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters)
Categories: German Soups
  Servings:  4

      1 c  Lentils; Dried Quick-Cooking
      6 c  Water
      2 ea Bacon; Slices, Diced
      1 ea Leek or Green Onion; *
      1 ea Carrot;Large, Finely Chopped
      1 ea Celery;Stalk, Finely Chopped
      1 ea Onion; Finely Chopped
      1 T  Vegetable Oil
      2 T  Unbleached Flour
      1 T  Vinegar
      4 ea Frankfurters; Thickly Sliced
      1 T  Catsup; Tomato
      1 t  Salt
    1/4 t  Black Pepper

  *  Leek or Green Onion should be finely chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Wash the lentils thoroughly.  In a 2 1/2-quart saucepan bring 6 cups of
  water to a boil.  Add the lentils, bacon, leek or green onion, carrot and
  celery.  Simmer, partially covered, for 30 to 40 minutes.  Meanwhile in a
  frypan, saute chopped onion in vegetable oil until soft.  Sprinkle flour
  over onion, and stir.  Lower heat, stir constantly, and cook until the
  flour turns a light brown.  DO NOT burn flour.  Stir in 1/2 cup of hot
  lentil soup into the browned flour; beat with a wire whisk until
  well-blended.  Beat in vinegar.  Add contents of frypan to lentil pan and
  stir together.  Cover and simmer for 30 minutes or until lentils are soft.
   Add the frankfurters and catsup.  Cook to heat frankfurters through.
  Season with salt and pepper and serve hot.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Ochsenschwanzsuppe (Ox Tail Soup)
Categories: German Soups
  Servings:  6

      2 lb Ox Tails; Disjointed OR
      2 ea Veal Tails
      1 ea Onion; Medium, Sliced
      2 T  Vegetable Oil
      8 c  Water
      1 t  Salt
      4 ea Peppercorns
    1/4 c  Parsley; Chopped
    1/2 c  Carrots; Diced
      1 c  Celery; Diced
      1 ea Bay Leaf
    1/2 c  Tomatoes; Drained
      1 t  Thyme; Dried, Crushed
      1 T  Unbleached Flour
      1 T  Butter or Margarine
    1/4 c  Madeira

  In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
  minutes.  Add water, salt and peppercorns; simmer uncovered for about 2
  hours.  Cover and continue to simmer for 3 additional hours.  Add the
  parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue
  simmering for 30 minutes longer or until the vegetables are tender.
  Strain stock and refrigerate for an hour or more.  In a blender puree the
  edible meat and vegetables and reserve.  Remove fat from top of stock and
  reheat.  In a large, dry frypan brown flour over high heat.  Cool
  slightly.  Add the butter or margarine, blend.  A little at a time, add
  the stock and vegetables.  Correct seasoning and add madeira just before
  serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Grunkohlsuppe (Kale And Potato Soup)
Categories: German Soups
  Servings:  6

      4 ea Potatoes; Medium
      2 T  Vegetable Oil
      8 c  Water
      1 t  Salt
    1/2 t  Pepper
      2 lb Kale; fresh
    1/2 lb Garlic Sausage; *

  *  Garlic Sausage should be the smoked kind, cooked and sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Peel and chop potatoes.  Combine with vegetable oil and water.  Cook for
  20 to 30 minutes or until potatoes are tender.  Remove potatoes and
  reserve liquid.  Mash potatoes through a sieve and return to potato
  liquid.  Add salt and pepper and simmer for 20 minutes.  Wash kale
  discarding all tough leaves and cut into shreds.  Add to potatoes and cook
  for 25 minutes.  Add sausage. Simmer gently for 5 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Frische Tomatensuppe (Fresh Tomato Soup)
Categories: German Soups
  Servings:  4

      6 ea Tomatoes; Medium Size OR
      2 lb Italian Plum Tomatoes
      1 ea Onion; Chopped
      1 ea Celery; Stalk, Chopped
      2 c  Chicken Broth
      1 T  Tomato Paste
    1/2 t  Basil; Dried
    1/4 t  Pepper; Freshly Ground
    1/2 t  Salt
    1/2 c  Yogurt

  Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
  ingredients except yogurt.  Simmer uncovered 30 minutes.  Strain to remove
  tomato skins and seeds.  Adjust seasonings.  Garnish with spoonfuls of
  yogurt.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kartoffelsuppe (Potato Soup)
Categories: German Soups
  Servings:  4

      2 ea Potatoes; Medium
      1 ea Onion; Medium Size
      4 ea Celery & Leaves; Stalks
      2 T  Vegetable Oil
      1 x  Boiling Water
      1 ea Bay Leaf; Small
    1/2 t  Salt
      2 T  Butter
      2 c  Milk;Up to 3 Cups Maybe Used
----------------------------------GARNISH----------------------------------
      1 x  Parsley; Chopped

  Peel and thinly slice potatoes, onion and celery.  Saute for 3 to 5
  minutes in hot vegetable oil.  In a large pot, add all of the vegetables
  and cover with with just enough boiling water to cover.  Place bay leaf
  and salt in pot and boil vegetables until tender.  Drain vegetables and
  reserve liquid.  Mash vegetables into vegetable stock; add butter.  Thin
  soup with milk as desired; heat until warm. (DO NOT boil).  Ladle into
  soup bowls and sprinkle with chopped parsley.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup)
Categories: German Soups
  Servings:  4

      1 ea Cucumber; Medium
      4 ea Potatoes;Med, Peel And Dice
      1 t  Salt
      2 c  Water; Cold
    1/4 t  Pepper; White
      1 c  Cream; Heavy
    1/2 c  Milk
      1 ea Green Onion; Grated
      1 t  Dillweed; Dried OR
      1 T  Fresh Dill; Chopped

  Peel the cucumber and slice it lengthwise.  Scoop out seeds with a sponn
  and discard.  Dice cucumber.  In a heavy 2 1/2-quart saucepan boil
  potatoes in salted water until the potatoes are very soft.  Pour potatoes
  and cooking liquid into a sieve or food mill set over a large bowl.  Force
  potatoes through.  Return to the saucepan.  Stir in pepper, cream, milk,
  grated onion and the cucumber.  Simmer gently about 5 minutes or until the
  cucumber is tender.  Add dill and season to taste.  Serve hot.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Zwiebelkuchen (Onion Pie)
Categories: Vegetables German
  Servings:  8

      1 pk Yeast; Active Dry
      1 t  Sugar
  1 1/2 t  Salt
      3 c  Unbleached Flour
      1 T  Shortening
      1 c  Water; 120 to 130 Degrees F.
      6 ea Bacon; Slices, Cut Up
      2 ea Onions; Medium, Sliced
    1/4 t  Cumin
    1/2 t  Salt
      1 x  Pepper; As Desired
      1 ea Egg Yolk
      1 c  Sour Cream

  Mix yeast, sugar, 1 t salt, and 1/2 cup flour.  Blend in shortening and
  warm water.  Beat for 2 minutes.  Add enough flour to make a soft dough.
  Knead dough until smooth and elastic, about 5 minutes.  Place dough in a
  lightly greased bowl.  Cover and let dough rise in a warm place 1/2 hour.
  Pat dough into a lightly greased 12-inch pizza pan or onto a lightly
  greased baking sheet.  Press up edges to make a slight rim.  Fry bacon
  until crisp.  Remove from grease and drain on absorbent paper.  Add onions
  to bacon grease; cook slowly until tender but not brown.  Sprinkle onion,
  bacon, cumin, 1/2 t salt and pepper over dough.  Bake at 400 Degrees F.
  for 20 minutes.  Blend egg yolk and sour cream.  Pour over onions.  Bake
  for 10 to 15 minutes longer or until golden brown and sour cream is set.
  Serve warm or at room temperature.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bauernfruhstuck (Farmers Breakfast)
Categories: German Main dish
  Servings:  4

      4 ea Potatoes; Medium
      4 ea Bacon; Strips, Cubed
      3 ea Eggs; Large
      3 T  Milk
    1/2 t  Salt
      1 c  Ham; Cooked, Small Cubes
      2 ea Tomatoes; Medium, Peeled
      1 T  Chives; Chopped

  Boil unpeeled potatoes 30 minutes.  Rinse under cold water, peel and set
  aside to cool.  Slice potatoes.  In a large frypan cook bacon until
  transperent.  Add the potato slices; cook until lightly borwned.
  Meanwhile blend eggs with milk and salt.  Stir in the cubed ham.  Cut the
  tomatoes into thin wedges; add to the egg mixture.  Pour the egg mixture
  over the potatoes in the frypan.  Cook until the eggs are set.  Sprinkle
  with chopped chives and serve at once.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)
Categories: German Cheese/eggs Main dish
  Servings:  4

      1 lb Spinach; Fresh *
    1/4 lb Butter
      1 ea Onion; Large, Diced
      2 ea Garlic; Cloves, Minced
    1/2 t  Salt
    1/2 lb Emmenthaler Cheese; Grated
      1 t  Paprika
    1/8 t  Nutmeg
    1/4 t  Pepper

  *  Wash and clean spinach of sand.  Dry.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Cut spinach into strips.  In a large Dutch oven, heat butter until bubbly.
   Add onion and garlic, saute for 2 to 3 minutes.  Add spinach.  Sprinkle
  with salt.  Cover and steam for 5 minutes.  Remove from heat.  Grease an
  ovenproof casserole.  Sprinkle half the cheese over the bottom of the
  casserole.  Add the spinach.  Sprinkle with paprika, nutmeg, and pepper.
  Top with remaining cheese.  Bake at 360 degrees F about 20 minutes or
  until cheese bubbles.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Gefullt Krautroladen (Stuffed Cabbage Rolls)
Categories: German Vegetables Main dish
  Servings:  6

  1 1/2 c  Brown Rice
      3 c  Water
      2 t  Salt
      1 t  Dillseed
    1/2 t  Marjoram
    3/4 t  Pepper
  2 1/2 c  Onion; Chopped
      5 T  Vegetable Oil
    1/2 t  Paprika
      2 ea Garlic; Cloves, Minced
      2 ea Eggs; Large, Slightly Beaten
    1/4 c  Bread Crumbs
    1/2 c  Parsley; Fresh, Minced
  2 1/2 lb Cabbage
      1 x  Cheesecloth; About 6 ft.
  2 1/2 c  Tomatoes; Canned, Chopped
    1/2 c  Vermouth; Dry
    1/2 c  Beef Broth
      2 T  Tomato Paste
    1/2 t  Sugar

  In a medium bowl cover brown rice with hot water and soak for 3 hours.
  Drain.  In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t
  salt.  Simmer covered for 40 minutes or until the liquid is absorbed.  Add
  the dillseed, marjoram, and 1/2 t pepper.  In a large skillet saute 1 1/2
  cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8
  minutes.  Add paprika and garlic, continue cooking and stirring for 2
  minutes.  Stir in the rice mixture, eggs, bread crumbs, and parsley.
  Adjust seasonings to taste.  Core cabbage and, in a large pot, blanch the
  cabbage cored-side-down in boiling salted water for 5 minutes or until it
  is softened.  Drain.  Remove 12 leaves and cut off one fourth of each leaf
  from the base.  Arrange 1 leaf curved-side down on a square of dampened
  cheesecloth and place 3 T of rice mixture in the center.  Wrap the leaf
  around the filling and twist the corners of the cheesecloth to form the
  leaf into a roll.  Continue making rolls with remaining filling.  Chop
  remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup
  chopped onions and 2 T vegetable oil until soft.  Add tomatoes, vermouth,
  broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper.  Simmer the
  mixture for 5 minutes, stirring occasionally.  Adjust seasonings.
  Transfer cabbage-tomato sauce mixture to a large baking dish.  Arrange the
  cabbage rolls close together in one layer on the sauce.  Spoon some of the
  mixture over the rolls.  Bake at 325 degrees F for 1 1/2 hours.  Baste
  rolls 4 to 5 times during cooking.  Let the dish cool.  Cover and
  refrigerate overnight.  Remove cheesecloth.  Heat in preheated 350 degree
  oven for 30 minutes before serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Eier In Gruner Sosse (Eggs In Green Sauce)
Categories: German Cheese/eggs Sauces Main dish
  Servings:  4

      2 T  Mayonnaise
      1 c  Sour Cream; *
      1 ea Lemon; Med, Juiced
      9 ea Eggs; Large, Hard Cooked
    1/2 t  Salt
    1/4 t  Pepper
    1/2 t  Sugar
  1 1/2 c  Fresh Herbs; Chopped **

  *    You can use part yogurt if so desired.
  **   Any kind of fresh herbs such as dill, chives, parsley, tarragon, or
       borage may be used.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Blend mayonnaise, sour cream and lemon juice.  Finely chop 1 hard-cooked
  egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar.
   Thoroughly rinse herbs, pat dry, and chop.  Blend with the sauce.  Slice
  rest of the hard-cooked eggs in half and arrange in the sauce and serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Gegrillte Bratwurst (Grilled Bratwurst)
Categories: German Main dish
  Servings:  6

      6 ea Bratwursts
     12 oz (1 Can) Beer
      1 ea Onion; Med., Chopped
      6 ea Peppercorns
      4 ea Cloves
      6 ea Hard Rolls

  Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
  saucepan.  Simmer for 20 minutes.  Drain.  Grill bratwursts 2 to 5 inches
  from charcoal about 10 minutes, until browned.  Sprinkle with water to
  form a crisp skin.  Serve in hard rolls with Dusseldorf-style mustard.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Jager-eintopf (Hunter's Stew)
Categories: German Main dish
  Servings:  4

  1 1/2 c  Onions; Minced
    1/4 lb Mushrooms; Sliced
      2 T  Vegetable Oil
      1 lb Ground Beef; Coarse Grind *
      1 c  Beef Broth
    5/8 t  Nutmeg
    1/2 t  Worcestershire Sauce
      1 t  Salt
    1/2 t  Pepper
      3 ea Potatoes; Medium
      3 T  Butter
      2 ea Eggs; Large
      4 ea Apples; Tart
    1/2 c  Bread Crumbs; Fine, Dry

  *  Ground beef should only be ground once and be the leanest you can get.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  In a frypan saute onions and mushrooms in vegetable oil until soft.  Add
  ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a
  simmer.  Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t
  pepper.  Peel the potatoes and boil them in salted water until tender,
  about 30 minutes.  Drain and put through a food mill or grinder.  Beat in
  2 T butter, 1/2 t salt, 1/4 t pepper.  Adjust seasonings to taste.  Beat
  in eggs and remaining nutmeg.  Peel, core, and slice apples.  Layer
  mixtures in a 1 1/2-quart buttered baking dish.  Spread 1/3 of potatoes on
  bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples.
  Continue with layers, ending with a layer of potatoes.  Sprinkle the top
  with bread crumbs, and dot with remaining butter.  Bake at 375 degrees F.
  for 45 minutes and then at 400 degrees F. for 10 minutes more.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Berghoff Ragout (Ragout a la Berghof)
Categories: Meats German Main dish
  Servings:  8

    3/4 c  Butter
  3 1/2 lb Round Steak; Bonless *
      1 c  Onion; Chopped
  1 1/2 c  Green Bell Pepper; Chopped
      1 lb Mushrooms; Sliced
    1/2 c  Unbleached Flour
      2 c  Beef Broth; Canned/Homemade
      1 c  White Wine; Dry
      1 t  Salt
      1 t  Worcestershire Sauce
      1 x  Tabasco Sauce; To Taste

  *  Round steak should be cut into thin strips.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Melt 1/2 cup butter in a large frypan.  Brown meat over medium-high heat.
  Remove browned meat.  In remaining butter, saute onion for 2 minutes.  Add
  green bell pepper and mushrooms.  Cook an additional 3 minutes.  Melt 1/4
  cup butter and add flour.  Slowly add beef broth; cook until thickened.
  Stir in wine and seasonings.  Add meat and mushroom mixture.  Cover and
  simmer 45 minutes to 1 hour, until meat is tender.  Serve with buttered
  noodles or dumplings.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Falscher Hase (False Hare (German Meatloaf))
Categories: German Meats Main dish
  Servings:  4

    1/2 lb Ground Beef; Lean
    1/2 lb Ground Pork; Lean
      1 ea Onion; Medium, Chopped
      3 T  Bread Crumbs
      3 T  Water; Cold
      2 ea Eggs; Large
    1/2 t  Salt
      1 t  Paprika
      1 t  Mustard; Prepared
      2 T  Parsley; Chopped
      3 ea Hard Cooked Eggs; Peeled
      4 ea Bacon; Strips
      4 T  Vegetable Oil
      1 c  Beef Broth
-----------------------------------SAUCE-----------------------------------
    1/4 c  Water; Hot
      1 t  Cornstarch
    1/4 c  Water
    1/2 c  Sour Cream

  Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and
  eggs.  Flavor with salt, praprika, mustard, and parsley.  Blend
  ingredients thoroughly.  Flatten out meat mixture in the shape of a
  square, (8 X 8-inches).  Arrange whole hard-boiled eggs in a row along the
  middle of the meat.  Fold sides of meat pattie over the eggs.  Shape meat
  carefully into a loaf resembling a flat bread loaf.  Occasionally rinse
  hands in cold water to prevent sticking.  Cube 2 strips bacon; cook in a
  Dutch oven about 2 minutes.  Carefully add the vegetable oil; heat.  Place
  meatloaf in the Dutch oven and cook until browned on all sides.  Cut
  remaining bacon strips in half and arrange over the top of the meatloaf.
  Place uncovered Dutch oven in a preheated oven for about 45 minutes. While
  meat is baking, gradually pour hot beef broth over the top of the
  meatloaf; brush occasionally with pan drippings.  When done remove meat to
  a preheated platter and keep it warm.  Add 1/4 cup of hot water to pan and
  scrape all particles from the bottom.  Bring to a gentle boil and add
  cornstarch that has been mixed with 1/4 cup water.  Cook until bubbly and
  thick.  Remove from heat and stir in sour cream.  Reheat to warm.  Season
  with salt and pepper if desired.  Serve the sauce separately.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sauerbraten
Categories: German Meats Main dish
  Servings:  6

      4 lb Beef Roast; Boneless
      1 c  Water
      1 c  Wine Vinegar
      2 ea Onions; Medium, Sliced
      1 t  Salt
      6 ea Peppercorns
      2 ea Bay Leaves
      2 ea Cloves
      2 T  Vegetable Oil
      1 ea Tomato; Medium *
      2 T  Unbleached Flour
      2 t  Sugar
    1/4 c  Water

  *  Tomato should be peeled and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Place meat in a large container (NOT Metal).  In a saucepan bring water,
  vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
  Simmer for 10 minutes.  Cool marinade to room temperature.  Pour marinade
  over meat.  Refrigerate for 2 to 3 days, turning several times each day.
  Remove meat from marinade, and dry.  Brown meat in hot vegetable oil in a
  Dutch oven.  Add the tomato and marinade liquid.  Cover and simmer gently
  1 to 2 hours, until meat is tender.  Remove meat from juices.  Also remove
  peppercorns, cloves, and bay leaves.  Mix flour and sugar with water until
  lumps disappear.  Add to pan juices and cook until thickened.  Serve with
  boiled potatoes and red cabbage.

  Variations:  Meat can also be placed in a 325 degree oven and baked or it
  could be cooked on low in a slow cooker for 3 to 4 hours.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Steaks Esterhazy
Categories: Meats German Main dish
  Servings:  4

    1/4 lb Mushrooms; Diced
      1 ea Carrot; Small, Diced
      1 ea Shallot Or Green Onion; *
      2 T  Butter
      1 t  Paprika
    1/2 t  Salt
      1 c  Sour Cream
      1 t  Worcestershire Sauce
      4 ea Servings Of Steak; **

  *    Shallot or Green Onion should be minced
  **   Steaks should be one of the following:  Sirloin, T-bone, Or Fillet.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Saute mushrooms, carrot, and shallot or green onion in butter.  Add
  paprika, salt, sour cream, and Worcestershire sauce.  Simmer for 2
  minutes, but DO NOT boil.

  Broil steaks and top with sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Deutsches Beefsteak (German Beefsteaks)
Categories: Meats German Main dish
  Servings:  4

      1 ea Hard Roll; Large, Dry
    1/2 c  Water
      4 T  Vegetable Oil
      1 ea Onion; Medium, Chopped
      1 lb Ground Beef; Lean
    1/2 t  Salt
    1/4 t  Pepper
      4 ea Onion; Medium, Sliced

  In a small bowl soak roll in water.  Heat 2 T vegetable oil in a frypan;
  cook chopped onion until lightly browned.  Transfer onion to a bowl.
  Squeeze roll as dry as possible and mix roll with onion.  Add ground beef;
  blend well.  Season with salt and pepper.  Shape meat inot 4 patties; cook
  about 5 minutes on each side or to desired doneness.  Remove and keep
  warm.  Add sliced onions to pan drippings; cook until lightly browned.
  Arrange beefsteaks on a platter and top with onion rings.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Mohren Mit Geschnetzeltern (Beef Strips And Carrots)
Categories: German Meats Vegetables Main dish
  Servings:  4

      1 lb Carrots
    2/3 c  Carbonated Soda Water
      1 c  White Wine
      1 t  Salt
    1/4 t  Sugar
      1 lb Sirloin Steak
      2 T  Vegetable Oil
      2 ea Onions; Small, Diced
    1/4 t  White Pepper
    1/2 c  Heavy Cream
      1 T  Parsley; Chopped

  Peel carrots and cut into thin slices (crosswise at a slant).  Place in a
  saucepan with the soda water, wine, 1/2 t salt and sugar.  Cover and
  simmer for 25 minutes or until tender.  Meanwhile cut the meat into very
  thin slices.  Heat the vegetable oil and saute the onions about 5 minutes.
  Add the beef slices; cook for 5 minutes, stirring often.  Season with 1/2
  t salt and 1/4 t pepper.  Add the meat and onions to the carrots.  Mix
  carefully.  Stir in the cream.  Heat through but DO NOT boil.  Correct
  seasonings if necessary.  Sprinkle with chopped parsley and serve.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole)
Categories: German Meats Main dish
  Servings:  4

      1 lb Cabbage; Head, Small
      1 T  Vegetable Oil
      2 ea Onions; Medium, Chopped
    1/2 lb Pork; Lean, Cubed
      1 lb Ground Beef; Lean
      1 t  Caraway Seeds
    1/2 t  Salt
    1/2 t  Pepper
    1/2 c  White Wine; Dry
      1 t  Vegetable Oil
      3 ea Bacon; Strips, Thick Sliced

  Remove outer, wilted cabbage leaves and core.  Place cabbage in a large
  pot of boiling water and simmer gently for 10 minutes.  Remove and drain.
  gently pull off 12 leaves and set aside.  Finely chop the rest of the
  cabbage.  Heat 1 T vegetable oil; add onions, pork, and ground beef.  Cook
  until lightly browned.  Drain off excess fat.  Add the chopped cabbage,
  caraway seeds, salt, and pepper.  Pour in the white wine.  Cover and
  simmer the mixture for 10 minutes, stirring often.  Grease an ovenproof
  dish with 1 t of vegetable oil; line the dish with half the cabbage
  leaves.  Spoon in the meat mixture, cover with the rest of the cabbage
  leaves.  Cut bacon strips in half and arrange on top.  Place in preheated
  350 degree F. oven; bake for approximately 45 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rindergulasch (Beef Goulash)
Categories: German Meats Main dish
  Servings:  4

      3 T  Vegetable Oil
      1 lb Round Steak; Cubed
      3 ea Onions; Medium, Chopped
    1/2 t  Salt
    1/4 t  Pepper
    1/2 t  Garlic Salt
      1 t  Paprika
    1/4 t  Sugar
      2 c  Water; Hot
      1 T  Unbleached Flour
    1/4 c  Water; Cold
    1/2 c  Cream; Heavy

  Heat vegetable oil in a large fry pan or Dutch oven.  Add meat cubes and
  brown well, approximately 10 minutes.  Stir in onions; cook until soft.
  Sprinkle with salt, pepper, garlic salt, paprika, and sugar.  Blend
  thoroughly.  Pour in hot water; cover and simmer gently about 1 1/2 hours.
   In a small jar or container, shake or blend flour with cold water.  Be
  sure to break up all lumps.  Add to meat about 7 minutes before the end of
  the cooking time.  Stir constantly until sauce is thickened and bubbling.
  Remove from heat; stir in cream.  Serve with noodles, accompanied by a
  tomato salad if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rindfleisch-eintopf (Beef Stew)
Categories: German Meats Main dish
  Servings:  6

    1/4 c  Shortening
      3 lb Rump Roast; Boneless
      2 c  Onions; Sliced
    1/4 c  Unbleached Flour
      2 T  Salt
      2 T  Sugar
      1 x  Pepper; To Taste
      2 t  Mustard; Dry
    1/2 t  Celery Seed
    1/4 c  Water
      1 lb Tomatoes; (1 can)

  Melt 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.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rinderrouladen (Beef Rolls)
Categories: German Meats Main dish
  Servings:  4

      4 ea Sandwich Or Roll Steaks; *
      2 t  Mustard; Dijon-style
    1/2 t  Salt
    1/4 t  Pepper
      2 ea Pickles; **
      2 oz Salt Pork; ** OR
      2 ea Bacon; Strips **
      1 ea Onion; Large, Chopped
    1/4 c  Vegetable Oil
  1 1/2 c  Beef Broth; Hot
      4 ea Peppercorns
    1/2 ea Bay Leaf
      1 T  Cornstarch

  *    Sandwich or roll steaks should weigh about 6 oz each.
  **   Pickles, Salt Pork or Bacon should be cut into long thin strips.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Lay steaks on a flat surface.  Spread each with mustard; sprinkle with
  salt and pepper.  Divide pickles, salt pork (or bacon), and onion among
  the steaks equally.  Roll up steaks jelly-roll fashion; secure with
  beef-roll clamps, toothpicks, or thread.  Heat oil in a heavy saucepan,
  add the steak roll, and brown well on all sides, about 15 minutes.  Pour
  in hot beef broth, peppercorns, and bay leaf.  Cover and simmer for 1 hour
  and 20 minutes.  Remove beef rolls, discard clamps, and arrange on a
  preheated platter.  Blend cornstarch with a small amount of cold water,
  stir into gravy and bring to a boil.  Boil until gravy is thick and
  bubbly.  Correct seasonings and serve separately.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing)
Categories: Beef German Meats Main dish
  Servings:  6

-----------------------------------ROAST-----------------------------------
    1/2 t  Salt
    1/4 t  White Pepper
      2 lb Flank Steak
      1 t  Mustard; Dijon Style
-----------------------------MUSHROOM STUFFING-----------------------------
      2 T  Vegetable Oil
      1 ea Onion; Small, Chopped
      4 oz Mushroom Pieces; *
    1/2 c  Parsley; Chopped
      2 T  Chives; Chopped
      1 T  Tomato Paste
    1/2 c  Bread Crumbs; Dried
    1/4 t  Salt
    1/4 t  Pepper
      1 t  Paprika
-----------------------------------GRAVY-----------------------------------
      3 ea Bacon; Strips, Cubed
      2 ea Onions; Small, Fine Chopped
      1 c  Beef Broth; Hot
      1 t  Mustard; Dijon Style
      2 T  Tomato Catsup

  *  Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Lightly salt and pepper flank steak.  Spread one side with mustard.

  To prepare stuffing, heat vegetable oil in a frypan, add onion and cook
  for 3 minutes, until lightly browned.  Add mushroom pieces; cook for 5
  minutes.  Stir in parsley, chives, tomato paste, and bread crumbs.  Season
  with salt and pepper and paprika.  Spread stuffing on mustard side of the
  flank steak, roll up jelly-roll fashion and tie with thread or string.

  To prepare gravy, cook bacon in a Dutch oven until partially done.  Add
  the meat roll and brown on all sides, approximately 10 minutes.  Ad onions
  and saute for 5 minutes.  Pour in the beef broth, cover Dutch oven, and
  simmer for 1 hour.  Remove meat to a preheated platter.  Season pan
  juiceswith mustard.  Salt and pepper to taste; stir in catsup.  Serve the
  gravy separately.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gingersanps)
Categories: German Beef Meats Main dish Cookies
  Servings: 10

      4 lb Rump Roast; Beef, Boneless
      2 ea Onions; Thinly Sliced
      8 ea Peppercorns
      4 ea Cloves; Whole
      1 ea Bay Leaf
      1 c  White Vinegar; Mild
      1 c  Water
    1/2 c  Cider Vinegar
    1/4 c  Vegetable Oil
    1/2 t  Salt
      2 c  Water; boiling
     10 ea Gingersnaps
    1/2 c  Sour Cream
      1 T  Unbleached Flour

  Place the beef roast in a deep ceramic or glass bowl.  Add onions,
  peppercorns, cloves, and bay leaf.  Pour white vinegar and cider vinegar
  over the meat; chill, covered, for 4 days.  Turn meat twice each day.
  Remove the meat from the marinade, dry it well with paper towels, and
  strain the marinade into a bowl.  Reserve onions and 1 cup marinade.  In a
  Dutch oven brown the meat on all sides in hot vegetable oil.  Sprinkle
  meat with salt.  Pour boiling water around the meat. sprinkle in crushed
  gingersnaps, and simmer covered for 1 1/2 hours.  Turn often.  Add 1 cup
  of reserved marinade and cook meat 2 hours or more, until tender.  Remove
  the meat and keep it warm.  Strain the cooking juices into a large
  saucepan.  In a small bowl mix sour cream with flour.  Stir it into the
  cooking juices and cook, stirring, until sauce is thickened and smooth.
  Slice meat in 1/4 inch slices; add to hot gravy.  Arrange meat on a heated
  plater and pour extra sauce over it.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Sauerbraten Klopse (Sauerbraten Meatballs)
Categories: German Meats Main dish Beef
  Servings:  4

      1 lb Ground Beef; Lean
    1/4 c  Milk
    1/4 c  Bread Crumbs; dry
    1/8 t  Cloves; Ground
    1/8 t  Allspice; Ground
    1/2 t  Salt
      1 x  Pepper; To Taste
      2 T  Vegetable Oil
    1/2 c  Vinegar
    3/4 t  Ginger; Ground
      1 ea Bay Leaf
      4 T  Sugar; Brown
      2 T  Unbleached Flour

  Mix beef, milk, crumbs, cloves, allspice, salt and pepper.  Form into
  meatballs.  Brown meatballs in hot oil.  Drain off fat.  Add 1 cup water,
  vinegar, ginger, bay leaf, and brown sugar.  Cover and simmer 1/2 hour.
  Skim off fat.  Remove meatballs and keep them warm.  Mix flour and 2 T
  water.  Slowly stir into the pan juices to make gravy.  Pour gravy over
  meatballs.  Serve with buttered noodles.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Konigsberger Klopse (Konigsberg Meatballs)
Categories: German Beef Meats Main dish
  Servings:  4

---------------------------------MEATBALLS---------------------------------
      1 ea Hard Roll
    3/4 c  Water
      1 lb Ground Beef; Lean
      1 ea Bacon; Strip, Diced
      4 ea Anchovy Fillets; Diced
      1 ea Onion; Small, Chopped
      1 ea Egg; Large
    1/2 t  Salt
    1/4 t  Pepper; White
-----------------------------------BROTH-----------------------------------
      6 c  Water
    1/2 t  Salt
      1 ea Bay Leaf
      1 ea Onion; Small, Peeled, Halved
      6 ea Peppercorns
-----------------------------------GRAVY-----------------------------------
  1 1/2 T  Butter or Margarine
  1 1/2 T  Unbleached Flour
      1 T  Capers
      1 ea Lemon Juice; Of 1/2Med.Lemon
    1/2 t  Mustard; Prepared
      1 ea Egg Yolk; Large
    1/4 t  Salt
    1/4 t  Pepper; White

  Meatballs:

  Soak the roll in the water for about 10 minutes.  Squeeze it dry; place in
  mixing bowl with the ground beef.  Add the bacon, anchovy fillets, onion,
  egg, salt and pepper.  Mix thoroughly.  Prepare broth by boiling the
  water, seasoned with salt, bay leaf, onion, and peppercorns.  Shape the
  meat mixture into balls about 2 inches in diameter.  Add to the boiling
  broth and simmer over low heat for 20 minutes.  Remove meatballs with a
  slotted spoon, set aside, and keep warm.

  Gravy:

  To prepare gravy, heat butter in a frypan and stir in flour.  Cook for 3
  minutes, stirring constantly.  Slowly blend in 2 cups of reserved broth.
  Add the drained capers, lemon juice, and mustard.  Simmer for 5 minutes.
  Remove a small amount of the sauce to blend with the egg yolk.  Stir egg
  yolk back into the sauce.  Season with salt and pepper.

  To Serve:

  Place reserved meatballs into the gravy and reheat if necessary.  Serve on
  a preheated platter.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Hochrippe und Sauerkraut (Spareribs And Sauerkraut)
Categories: German Meats Pork Main dish Vegetables
  Servings:  4

     32 oz Sauerkraut; Canned (2 Cans)
      3 lb Spareribs; Country Style
      2 t  Paprika
      6 ea Beef Bouillon Cubes
    1/2 t  Caraway Seeds
    1/2 t  Pepper
     10 ea Bacon; Slices,Rolled InFlour

  Rinse and drain the sauerkraut.  Place sauerkraut in large 4-quart
  casserole.  Add 2 qts. hot water.  Add uncooked spareribs, paprika,
  bouillon cubes, caraway seeds, and pepper.  Cook covered, over low heat, 3
  to 4 hours.  Fry floured bacon slices.  Break bacon into saurkraut.
  Remove bones from the sauce before serving.  Serve with dark bread and
  steins of beer.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Bayerischer mit Spargel (Barvarian Veal With Asparagus)
Categories: German Veal Meats Main dish Vegetables
  Servings:  6

      2 lb Veal; Cubed
      2 T  Vegetable Oil
      1 ea Onion; Large, Chopped
      1 c  Carrots; Chopped
      1 T  Parsley; Chopped
    1/4 c  Lemon Juice; Fresh
      2 c  Beef Broth
      3 T  Unbleached Flour
    1/2 t  Salt
      1 x  Pepper;Fresh Ground,To Taste
     20 oz Frozen Asparagus; * OR
      2 lb Asparagus; Fresh **

  *   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
  **  Fresh Asparagus should be cleaned and cut into 1-inch pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  In a Dutch oven brown the veal in hot oil.  Add onion and carrots.  Cook
  until onion is transparent.  Stir in parsley.  Mix lemon juice, broth,
  flour and seasonings until well-blended.  Pour over meat.  Cover and bake
  in preheated 325 degree F oven 1 1/2 hours or until meat is tender.  Add
  more broth if needed.  Cook asparagus until tender-crisp.  Stir into veal
  and serve immediately.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Schwalbennester (Barvarian Veal)
Categories: German Meats Veal Main dish
  Servings:  4

      1 lb Veal; Cut In 4 Thin Slices
    1/2 t  Salt
    1/8 t  Sugar
    1/2 t  Pepper; White
      1 T  Mustard; Dijon Style
      4 ea Bacon; Slices
      4 ea Eggs; Large, Hard Cooked
      2 T  Vegetable Oil
      1 ea Onion; Medium, Diced
    3/4 c  Beef Bouillon; Heated
      1 T  Tomato Paste
      2 T  Unbleached Flour
    1/4 c  Red Wine

  Dry veal on paper towels.  Roll in a mixture of salt, sugar, white pepper,
  and mustard.  Place a bacon slice on top of each piece of veal.  Place an
  unsliced egg on top of the bacon.  Rollup each slice of veal (jelly-roll
  fashion) and tie together with string.  Heat oil in frypan and brown veal
  rolls well on all sides.  Add onion; saute for 3 minutes.  Add the hot
  bouillon; cover and simmer gently 25 minutes.  Remove the veal from the
  pan.  Remove the strings from the veal and keep veal warm on a serving
  platter.  Add tomato paste to the pan drippings; stir.  Thoroughly mix
  flour and red wine to remove all lumps.  Add to sauce and cook until
  mixture thickens.  Add warm veal rolls and heat through.  Before serving,
  place veal rolls on a platter, pour sauce over the rolls and serve with
  pureed potatoes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Gefullte Kalbsbrust (Stuffed Veal Breast)
Categories: German Meats Main dish Veal
  Servings:  4

    1/2 lb Ground Beef; Lean
    1/4 lb Ground Pork
      1 ea Egg; Large
      1 c  Bread Crumbs; Soft
      1 T  Lemon Juice
    1/8 t  Nutmeg
    1/2 t  Salt
      1 x  Pepper; To Taste
      4 lb Breast Of Veal; With Brisket
      3 T  Shortening
      2 t  Paprika
      2 ea Bay Leaves
      6 ea Cloves; Whole
    1/2 t  Rosemary
    1/2 t  Basil
      2 c  Water

  Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper
  for stuffing.  Stuff pocket of veal breast.  Sew closed or use toothpicks
  or skewers.  Brown roast in melted shortening in ovenproof casserole.  To
  the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups
  water.  Bake in a covered casserole at 325 degrees F for 2 hours or until
  veal is tender.  Slice veal and serve immediately.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)
Categories: German Meats Veal Main dish
  Servings:  6

-------------------------------HERB STUFFING-------------------------------
      3 ea Bacon; Strips
      1 ea Onion; Medium
      4 oz Mushroom Pieces; (1 can)
    1/4 c  Fresh Parsley; Chopped
      1 T  Dill; Fresh, Chopped
      1 t  Tarragon Leaves; Dried
      1 t  Basil Leaves; Dried
    1/2 lb Ground Beef; Lean
    1/2 c  Bread Crumbs; Dry
      3 ea Eggs; Large
    1/3 c  Sour Cream
    1/2 t  Salt
    1/4 t  Pepper
------------------------------------VEAL------------------------------------
      3 lb Boned Veal Breast; OR
      4 lb Boned Leg Of Veal
    1/2 t  Salt
    1/4 t  Pepper
      1 T  Vegetable Oil
      2 c  Beef Broth; Hot
      2 T  Cornstarch
    1/2 c  Sour Cream

  Stuffing:

  To prepare stuffing, dice bacon and onion.  Cook bacon in a frypan until
  partially cooked; add onion and cook for 5 minutes.  Drain and chop
  mushrooms, add to frypan and cook for another 5 minutes.  Remove mixture
  from heat, let cool and transfer to a mixing bowl.  Add herbs, ground
  beef, bread crumbs, eggs, and sour cream.  Mix thoroughly.  Season with
  salt and pepper.

  Veal:

  With a sharp knife, cut a pocket in the veal breast or leg.  Fill with
  stuffing; close opening with toothpicks.  (Tie with string if necessary.)
  Rub outside with salt and pepper.  Heat oil in a Dutch oven.  Place meat
  in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours.
  Bast occasionally with beef broth.  When done, place meat on a preheated
  platter.  Pour rest of beef broth into the Dutch oven and scrape brown
  particles from the bottom.  Bring pan drippings to a simmer.  Thoroughly
  blend cornstarch with sour cream and add to pan drippings while stirring
  cook and stir until thick and bubbly.  Slice veal breast and serve sauce
  separately.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Schweinekotelett in Zweibelsosse (Pork Chops in Onion Sauce)
Categories: German Pork Meats Main dish Vegetables
  Servings:  4

      4 ea Pork Chops
    1/2 t  Salt
    1/4 t  Pepper
  1 1/2 T  Unbleached Flour
  1 1/2 T  Vegetable Oil
      4 ea Onions; Small (2 med) *
    1/2 c  Beer
    1/2 c  Beef Broth; Hot
      1 t  Cornstarch

  *    Onions are to be thinly sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Season pork chops with salt and pepper; coat with flour.  Heat oil in a
  heavy frypan.  Add pork chops; fry for 3 minutes on each side.  Add
  onions; cook for another 5 minutes, turning chops once.  Pour in beer and
  beef broth; cover and simmer 15 minutes.  Remove pork shops to a
  prehaeated platter.  Season sauce to taste.  Blend cornstarch with a small
  amount of cold water.  Stir into sauce and cook until thick and bubbly.
  Pour over pork chops.  Blend cornstarch with a small amount of cold water.
   Stir into sauce and cook until thick and bubbly.  Pour over pork chops.
  Serve with brussel sprouts and boiled potatoes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops)
Categories: German Pork Meats Main dish
  Servings:  6

      6 ea Pork Chops
      1 ea Garlic Clove; Minced
      1 t  Caraway Seeds; Crushed
      2 t  Hungarian Paprika; Mild *
    1/2 t  Salt
      1 x  Pepper; As Desired
      1 c  White Wine; Dry
      1 c  Sour Cream (Optional)

  *  Use only Hungarian mild Paprika.  It is available at most larger stores
     and at specialty shops.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Place the pork chops in an ovenproof casserole.  Mix the remaining
  ingredients, except sour cream, and pour over the chops.  Marinate the
  chops 2 to 3 hours in the refrigerator.  Bake the chops, uncovered, in the
  marinade in a preheated 325 degree F. oven for 1 hour or until tender.
  Add more wine if necessary.  Stir sour cream into pan juices and heat
  through but DO NOT boil.  Serve chops with sour-cream gravy and buttered
  noodles or dumplings.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kapernschnitzel (Veal Cutlets With Capers)
Categories: German Veal Meats Main dish
  Servings:  4

     24 oz Veal Cutlets (4 @ 6oz each)
      2 T  Lemon Juice
    1/2 t  Salt
    1/8 t  Pepper
    1/2 t  Paprika
      1 T  Vegetable Oil
      2 oz Capers; Drained(1/2 Sm. Jar)
    1/4 c  White Wine; Dry
      1 ea Bay Leaf
      3 T  Evaporated Milk
----------------------------------GARNISH----------------------------------
      1 x  Pickled Beets; Sliced
      4 ea Lettuce Leaves

  Sprinkle cutlets with lemon juice and season with salt, pepper and
  paprika.  Heat oil in a frypan and fry cutlets for 3 minutes on the first
  side.  Turn cutlets over and add drained capers to pan.  Fry again for 3
  minutes; remove cutlets and arrange on a preheated platter.  Pour wine into
  pan, scraping loose any brown particles from bottom of frypan.  Add bay
  leaf, simmer liquid 3 minutes.  Remove bay leaf.  Blend in evaporated milk
  and adjust seasonings.  Pour over cutlets.  Cut beets into strips and
  arrange on lettuce leaves as a garnish.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kirsch-schnitzel (Veal Cutlets With Cherry Sauce)
Categories: German Meats Veal Main dish Fruits
  Servings:  4

      4 ea Veal Cutlets; Lean *
      1 T  Vegetable Oil
    1/2 t  Salt
    1/8 t  Pepper; White
    1/4 c  Red Wine
      2 T  Evaporated Milk
     16 oz Cherries;Tart, Canned, Drain
----------------------------------GARNISH----------------------------------
      1 x  Parsley

  *  Veal cutlets should weigh about 6 oz each.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Pat cutlets dry with paper towels.  Heat oil in frypan and brown cutlets
  on each side approximately 3 minutes.  Season with salt and pepper.
  Remove cutlets from pan and keep them warm.  Blend wine and evaporated
  milk in a pan and simmer for 3 minutes.  Add cherries; heat through and
  adjust seasonings.  Return cutlets to sauce and reheat, but DO NOT boil.
  Arrange cutlets on preheated platter, pouring cherry sauce around them.
  Garnish with parsley.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kalbssxhnitzel in Currysosse (Veal Steaks / Lemon & Curry)
Categories: German Veal Meats Main dish
  Servings:  4

      1 lb Veal Cutlets; Sliced Thin
    1/2 t  Salt
    1/4 t  Pepper
    3/4 t  Curry Powder
      3 T  Vegetable Oil
      2 ea Onions; Diced
      2 T  Evaporated Milk
      2 T  Tomato Paste
      1 ea Lemon; Juiced
     10 ea Parsley Sprigs; Chopped
      2 T  Cognac Or Brandy

  Season veal with salt, pepper and 1/2 t curry powder.  Heat oil; brown
  veal slices on both sides.  Remove meat and reserve.  Add onions; saute
  until softened.  Add evaporated milk and tomato paste.  Cook until bubbly.
  Add lemon juice, rest of curry powder, and chopped parsley sprigs.  Return
  veal slices to the sauce.  Add the cognac or brandy; heat through.  Serve
  on preheated platter.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kalbsschnitzel mit Joghurt (Veal Steaks With Yogurt)
Categories: German Veal Meats Main dish
  Servings:  4

      1 lb Veal; Sliced Thin
    1/2 t  Salt
    1/4 t  Pepper
      3 T  Vegetable Oil
      4 ea Apples; Med. Peel And Slice
    1/2 c  Evaporated Milk
      8 oz Yogurt; Small Container

  Rub veal steaks with salt and pepper.  Heat oil and cook veal slices about
  2 minutes on each side.  Place veal in an ovenproof casserole.  Add cored,
  sliced apples.  Blend evaporated milk and yogurt together.  Spread over
  apples.  Place in a preheated 325 degree F. oven; cook just until bubbly,
  about 20 to 30 minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Kalbsschnitzel mit Feinen Gemusen (Veal Rounds / Vegetables)
Categories: German Veal Meats Main dish Vegetables
  Servings:  4

    1/2 t  Salt; Or To Taste
    1/4 t  Pepper; Or To Taste
    1/4 t  Paprika; Or To Taste
      4 ea Veal Fillets; Cut 1/4" Thick
      4 T  Butter
      4 ea Stewed Tomatoes; Whole
     12 ea White Asparagus Spears; *
    1/4 lb Mushrooms; Fresh, Sliced

  *  Asparagus Spears should be canned.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

  Sprinkle salt, pepper, and paprika over the veal slices.  Saute in butter
  until browned.  On each fillet place 1 stewed tomato, 3 spears asparagus
  and a heaping T of mushrooms.  Cook gently.  Pour cooking juices over the
  fillets while cooking.  Cook uncovered until mushrooms are just tender.
  Serve with pureed potatoes and a salad.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

     Title: Tomatensalat (Tomato Salad)
Categories: German Vegetables Salads
  Servings:  4

      5 ea Tomatoes; Med., Chopped
      1 T  Sugar
      1 t  Salt
      1 t  Basil; Dried
    1/4 t  Thyme; Dried
    1/4 t  Pepper; Freshly Ground
    1/2 c  Vegetable Oil
      6 T  Vinegar
      1 T  Worcestershire Sauce
      1 ea Onion; Large, Diced

  Blend all ingredients together and chill for 1 hour before serving.  Serve
  on lettuce leaves.

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