German Side Dishes...???

Gregory Morrow said:

We're having an Oktoberfest cook - out next weekend...

Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
for idears for this cook - out. I'm making red cabbage and apples and will
bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
any brilliant suggestions...???

We are grilling various wursts and such...

German Potato salad!!!

Christine

"Gregory Morrow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We're having an Oktoberfest cook - out next weekend...

Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
looking
for idears for this cook - out. I'm making red cabbage and apples and
will
bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
any brilliant suggestions...???

We are grilling various wursts and such...

--
Best
Greg

Sour cream cucumber salad.
Janet

"Gregory Morrow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We're having an Oktoberfest cook - out next weekend...

Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
looking
for idears for this cook - out. I'm making red cabbage and apples and
will
bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
any brilliant suggestions...???

We are grilling various wursts and such...

--
Best
Greg

Greg, my red cabbage and apples dish always gets tossed. I've tried so many
recipes over the years. Do you have a recipe that you like specifically
that you would like to post?
Thanks,
Dee Dee

Gregory Morrow said:

We're having an Oktoberfest cook - out next weekend...

Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
for idears for this cook - out. I'm making red cabbage and apples and will
bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
any brilliant suggestions...???

We are grilling various wursts and such...

--
Best
Greg

I can't spell it, but what about spaetzle (sp??)?????? Then, how about
some german sausage of some sort, with assorted mustards??
weinersnitzle? Once past sauerkraut, I get lost. Oh, and don't forget
the beer 😉

Sky, who doesn't eat sauerkraut!!!!
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Janet B. said:

Quoted message said:

We are grilling various wursts and such...

--
Best
Greg

Sour cream cucumber salad.
Janet

That's what I was going to suggest. With lots of dill!

Gregory Morrow said...

Quoted message said:

We're having an Oktoberfest cook - out next weekend...

Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
for idears for this cook - out. I'm making red cabbage and apples and will
bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
any brilliant suggestions...???

We are grilling various wursts and such...

Spaetzle (simple, quick, delicious and plentiful).

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Gregory Morrow said:

We're having an Oktoberfest cook - out next weekend...

Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
looking
for idears for this cook - out. I'm making red cabbage and apples and
will
bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
any brilliant suggestions...???

We are grilling various wursts and such...

--
Best
Greg

I can't spell it, but what about spaetzle (sp??)?????? Then, how about
some german sausage of some sort, with assorted mustards??
weinersnitzle? Once past sauerkraut, I get lost. Oh, and don't forget
the beer 😉

Sky, the various wursts Morrow mentioned *are* German sausage of some sort.
Wiener schnitzel is NOT a side dish - it's a main. Seems you are indeed
lost.

Dee Dee said:

Greg, my red cabbage and apples dish always gets tossed. I've tried so many
recipes over the years. Do you have a recipe that you like specifically
that you would like to post?

I've used Helen Brown's recipes (there are two, I think) for this
dish and I like it. Not sure how well it goes over with a crowd.

I'll dig them up if you like.

Steve

Not necessarily side dishes but here are a few good recipes I brought
back with me-

* Exported from MasterCook *

German Guslasch Suppe

Recipe By :Army Community Services Cooking Class; Wurzburg, Germany
Serving Size : 5

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chuck, rump or round steak (or half pork) --
cut in small cubes
2 cups onions -- sliced thin
2 large Paprika (one green, one red bell pepper) -- sliced
4 large fresh tomatoes
3 teaspoons cornstarch
3 tablespoons water
3 boullion cubes ( 3 T Massi Gehkorte Bruhe)
4 tablespoons margarine
1/2 can tomato paste -- (3 ounce, optional)
2 tablespoons Paprika
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
worcestershire sauce
tabasco sauce
potatoes and carrots -- optional

In large pot brown peppers and onions in margarine until golden. Add
meat and brown. Stir in tomatoes, 1 1/4 cup water, garlic and simmer for
1 hour.
Add 5 cups water, boullion and simmer 30 more minutes. Make paste with
cornstarch and water and add to soup.
Bring to boil stirring til thickened.
Add marjoram, season with salt, tabasco and worchesershire sauce.

* Exported from MasterCook *

Rinder Rouladen

Recipe By :
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless beef round steak, tenderized -- trimmed
4 teaspoons prepared mustard
garlic salt, pepper
6 uncooked bacon
1 medium onion -- chopped
dill pickle spears
1 tablespoon vegetable oil
1 tablespoon margarine
2 cups water
2 tablespoons flour

Pound beef 1/4 inch thick. Cut into four strips, each about 4 x 8 inches
Spread each strip with mustard and generously sprinkle with salt and pepper.
Lay one slice bacon down the center, top with 1 T. onion. Cut the
pickles in half crosswise and lay one piece across the narrow end of the
beef. Roll up and secure with toothpicks or strong thread.
Heat oil and margarine in large skillet on medium heat. Add rolls and
brown well on all sides. Add 1 1/2 cups water and the remaining bacon
and onion. Cover and bring to a boil. Reduce heat and simmer for 1
1/2-2 hours until beef is very tender. With slotted spoon place rolls
on platter and keep warm.
Strain pan juices into 2 cup glass measuring cup. If needed add water to
make 2 cups total.
Return juices to pan. Stir together 1/2 cup water and flour. Make into
gravy. Serve with beef rolls.

* Exported from MasterCook *

Spatzle

Recipe By :Terri Dakin, Wurzburg Germany 1990
Serving Size : 4 Preparation Time :0:00
Categories : Breads Ethnic
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1/2 teaspoon salt
2 eggs
1/3 cup water

Beat flour, salt, eggs and water til smooth.
Drop into salted boiling water with spatzle maker, return to hard boil
and remove with spoon.
Place in covered dish to keep warm, while repeating with remaining dough.

Kase Spatzel:
caramelize onions and layer onions, fresh cracked pepper, shredded
Emmenthaler cheese, and cooked spatzel.

* Exported from MasterCook *

Wiener Schnitzel

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 veal cutlets, boneless
1 teaspoon salt
1/2 teaspoon pepper
2 eggs -- beaten
1 cup seasoned bread crumbs
4 tablespoons margarine
2 tablespoons oil
lemon wedges
parsley -- minced

Pound veal cutlets slightly. Sprinkle with salt and pepper on both
sides. Dip in beaten egg and then breadcrumbs. Heat margarine and oil
until bubbles form. Place Veal cutlets in pan and cook at medium heat
for 10-15 minutes on each side. Schnitzel must be crisp and golden brown.
Garnish with lemon wedges and minced parsley.

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet B. said:

Quoted message said:

We are grilling various wursts and such...

--
Best
Greg

Sour cream cucumber salad.
Janet

That's what I was going to suggest. With lots of dill!

Great minds, and all that. I have one more batch that I can make with my
garden cucumbers, then I do without until I can have home-grown cucumbers
again next season.
Janet

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Dee said:

Greg, my red cabbage and apples dish always gets tossed. I've tried so
many
recipes over the years. Do you have a recipe that you like specifically
that you would like to post?

I've used Helen Brown's recipes (there are two, I think) for this
dish and I like it. Not sure how well it goes over with a crowd.

I'll dig them up if you like.

Steve

Yes, I'd like to try a recipe that is liked.
Thank you.
Dee De

"Gregory Morrow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We're having an Oktoberfest cook - out next weekend...

Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
looking
for idears for this cook - out. I'm making red cabbage and apples and
will
bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
any brilliant suggestions...???

We are grilling various wursts and such...

--
Best
Greg

Sort of a sweet side dish......

Rainbow Fruit Salad (Regenbogen-Fruchtsalat)

5 oz. white grapes
5 oz. black grapes
9 oz. plums
2 small aromatic apples
2 small aromatic pears
4 Tbsp cranberry jam
4 oz. dry sherry
2 oz. chopped walnuts

Wash fruit, cut grapes and plums in halves and remove pits and kernels. Cut
plums into wedges. Peel apples and pears, half, core and cut halves
lengthwise into slices. Combine fruits in large bowl. Strain cranberry jam
through a sieve and stir in sherry. Add to fruit and marinade for approx.
30 minutes. Sprinkle with chopped nuts before serving.

Note: Recipe says it serves four. But with those measurements, I think I
could eat it alone....If you want to try it, up the ingredients. Sounds
good. I found it in a German cookbook Called "His Tradition Lives
On.......Sweet Temptations of a la Ludwig II" (this was crazy Ludwig of
Barvaria)....he may have been nuts but his recipe collection seems pretty
good.
-ginny

Gregory Morrow said:

We're having an Oktoberfest cook - out next weekend...

Since I am The Official Provider Of Side Dishes For Cook - Outs I'm looking
for idears for this cook - out. I'm making red cabbage and apples and will
bring some sauerkraut, but I'm looking for other stuff, too. Anyone have
any brilliant suggestions...???

Sauerbraten
House & Garden January 1963

ingredients
6 pound rump of beef or rolled boned chuck
1 1/2 cups of red wine vinegar
1/2 cup red wine
1 1/2 cups water
1 bay leaf
5 peppercorns
3 whole cloves
2 tablespoons salt
2 onions, sliced
4 tablespoons shortening or oil
5 tablespoons flour
4 tablespoons butter
1 tablespoon sugar
3/4 cup crushed gingersnaps

preparation
It is best to have the meat in one solid piece, but if it is boned and
rolled, make sure it has no added covering of suet. Combine the
vinegar, wine, water and seasonings, pour this mixture over the meat.
Add the sliced onions. Keep meat in the refrigerator, covered with
marinade, for 1-3 days, turning occasionally. (Purists say it should
be 3 days; I find 1 day sufficient.) Remove meat from marinade, wipe
dry with paper towels and brown in the shortening over high heat,
sprinkling with 1 tablespoon flour. Strain and add marinade, cover,
lower heat and cook gently for 4-5 hours, until fork-tender. Remove
meat and keep in warm place. Pour off the stock. In the same kettle,
melt the butter, add the remaining flour and the sugar, stirring until
smooth and browned. Slowly add the stock, cooking until smooth and
thickened. Add the crushed gingersnaps, and cook until dissolved.
Replace meat in the sauce and cook 1/2 hour longer. Meanwhile, cook
noodles to serve with the sauerbraten. This dish tastes better the
second day.

Sheldon

The Joneses said:

A favorite in the region I stayed in at this time of year was a kind of
onion [censored], served with new wine. Somethingsomething mit Musik. Referring
to onions' ability to produce flatulence.

Zwiebelkuchen! Oh yeahhhhhhhhhhhhh. Nice memory.
We used to travel to all the local (as well as distant festivals, on
public relations work so to speak) and were often wined and dined with
wonderful treats such as this.
I've never made it myself before but it shouldn't be too hard. I might
have to find a recipe and make some... 🙂

Christine Dabney said:

Gregory Morrow said:

We're having an Oktoberfest cook - out next weekend...

Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
looking for idears for this cook - out. I'm making red cabbage and
apples and will bring some sauerkraut, but I'm looking for other
stuff, too. Anyone have any brilliant suggestions...???

We are grilling various wursts and such...

German Potato salad!!!

Christine

Absolutely! My Grandmother's recipe is the best.

-= Exported from BigOven =-

Grandma C's German Potato Salad

Recipe By: Mom Vandekieft
Serving Size: 0
Cuisine: German
Main Ingredient: Potatoes
Categories: Summer, Bacon, Vinegar, Onion, Sugar, Side Dish, Salads

-= Ingredients =-
2 quarts red potatoes ; peeled
9 slices fried bacon
1 cup chopped onion
1/2 cup bacon drippings
2 Tbl. sugar
2 Tbl. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery seed
1 cup water
2/3 cup white or cider vinegar

-= Instructions =-
1. Boil potatoes, then slice when done and cooled. Set aside or put into a
bowl.
2. Take the chopped onion and cook over low direct heat using the bacon
drippings.
3. Mix sugar, flour, salt, pepper and celery seed together. Blend into
onion saute'.
4. When onions are wilted, pour in the water and vinegar. Stir mixture
until it boils for about 1 minute.
5. Pour onion and vinegar "dressing" over sliced potatoes. Crumble the
bacon slices over potatoes. Lightly fold everything in together.
6. Garnish with bacon, egg and/or parsley.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Dee Dee said:

"Gregory Morrow" <[email hidden]> wrote in
message news:[email hidden]...

Quoted message said:

We're having an Oktoberfest cook - out next weekend...

Since I am The Official Provider Of Side Dishes For Cook - Outs I'm
looking
for idears for this cook - out. I'm making red cabbage and apples
and will
bring some sauerkraut, but I'm looking for other stuff, too. Anyone
have any brilliant suggestions...???

We are grilling various wursts and such...

--
Best
Greg

Greg, my red cabbage and apples dish always gets tossed. I've tried
so many recipes over the years. Do you have a recipe that you like
specifically that you would like to post?
Thanks,
Dee Dee

I love my Grandmother's red cabbage recipe. I'm craving it and can't wait
until Thanksgiving. It's kind of traditional for us to be eaten on
holidays.

-= Exported from BigOven =-

Gram V's German Style Red Cabbage

Recipe By:
Serving Size: 0
Cuisine:
Main Ingredient:
Categories: Meatless, Winter, Slow cook, Cabbage, Apples, Butter, Brown
Sugar, Side Dish

-= Ingredients =-
1 red cabbage, 2-3 pounds ; shredded & cored
1/2 cup water
3 Tablespoons butter
1/2 cup cider vinegar
1/4 cup brown sugar ; packed
salt & pepper ; to taste
2 Apples ; chopped

-= Instructions =-
Toss the shredded cabbage into a stock pot (with a lid!) with butter,
apples, water,
cider and brown sugar and cover. Cook down on medium heat until cabbage is
tender, approx. 1 1/2 hours to 2 hours, stirring occasionally.

Cabbage should have a little juice in it, but if it's swimming in juice add
a bit of flour to thicken it.

** This recipe can be pasted into BigOven without retyping. BigOven.com ID=
163234 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Dee Dee said:

"Steve Pope" <[email hidden]> wrote in message

[ red cabbage and apples ]

Quoted message said:

Quoted message said:

I've used Helen Brown's recipes (there are two, I think) for this
dish and I like it. Not sure how well it goes over with a crowd.

Quoted message said:

Yes, I'd like to try a recipe that is liked.

She has three red cabbage recipes total, but I'll just type in two,
one without apples and one with.

Red Cabbage #1 -- from Helen Brown

1 onion
1/4 cup butter
1 small red cabbage
1 cup red wine
1 t sugar
1/4 t ground allspice
salt and pepper

Cook the sliced onion in butter until wilted. Add shredded
red cabbage, wine, sugar, salt, pepper, allspice. Mix, then
cover and cook until cabbage is tender.

Red Cabbage and Apples -- from Helen Brown

1/4 cup chopped onion
1/4 cup butter
1 medium red cabbage
1/2 cup red wine
1 T brown sugar
2 sour apples
salt and pepper

Cook the chopped onion in butter with the brown sugar. When
brown, add shredded red cabbage, wine, sliced apples, salt, pepper.
Cook until cabbage is tender.

The first of the above recipes is said to go with pork,
the second with goose.

For the wine, I think it's pretty clear you want something like
a gamay or pinot noir.

Steve

"The Joneses" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

A favorite in the region I stayed in at this time of year was a kind of

onion [censored], served with new wine. Somethingsomething mit Musik. Referring
to onions' ability to produce flatulence.
Wish I was there.
Edrena

Zwiebelkuchen? I also had it once in an area about an hour north of
Frankfurt. Someone explained to me that the new wine was actually new grape
juice mixed with the fruit remnants from the barrels when the wine is
bottled. (Hence the term "bottom of the barrel?"😉 The restaurant would
only serve one glass per customer because they claimed the very active
fermentation would make you sick more easily than "normal wine." I
survived. And I liked the quiche and wine combination.

Tschuss,
Pablo

Steve Pope said:

She has three red cabbage recipes total, but I'll just type in two,
one without apples and one with.

Red Cabbage #1 -- from Helen Brown

1 onion
1/4 cup butter
1 small red cabbage
1 cup red wine
1 t sugar
1/4 t ground allspice
salt and pepper

Cook the sliced onion in butter until wilted. Add shredded
red cabbage, wine, sugar, salt, pepper, allspice. Mix, then
cover and cook until cabbage is tender.

Red Cabbage and Apples -- from Helen Brown

1/4 cup chopped onion
1/4 cup butter
1 medium red cabbage
1/2 cup red wine
1 T brown sugar
2 sour apples
salt and pepper

Cook the chopped onion in butter with the brown sugar. When
brown, add shredded red cabbage, wine, sliced apples, salt, pepper.
Cook until cabbage is tender.

The first of the above recipes is said to go with pork,
the second with goose.

For the wine, I think it's pretty clear you want something like
a gamay or pinot noir.

Steve

No pork fat? Bacon would add a lot of flavor and would be more traditional.