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Preparing for the Oktoberfest

Posted by saveliberty , 04 October 2008 · 159 views

Posting will be light today and tomorrow. The Oktoberfest will be tomorrow and we will have to shop, cook and clean.

I took Mom to the grocery store yesterday. I would have been glad to shop for her but she knew that if I went by myself, I'd pay for it. Why she has to do this, I do not know. But we had a good time. We also went to the butcher's shop to buy chicken and frankfurters.

Dad took inventory of the beer that we have and had a little shock - when we reviewed who had accepted, we figured that we are expecting 60 people. Or thereabouts. Dad asked, where will you put everyone? I told him that we're expecting sunny but cool weather and the kids will probably want to play games outside. Plus we have a three story home, so most likely some people will be on the first and others will be on the third floor. So we will work it out.

Food will not be a problem - Bratwurst, Augsburger, frankfurters, beef Rouladen, chicken in sour cream, German potato salad, twice baked potatoes, sauerkraut, red cabbage, apple strudel, artichoke dip, guacamole, salsa, various chips and gosh, I don't know what else.

I will take Dad to get enough to drink, but the strategy will be to park out on the street tomorrow so that if I need to run to the store for anything, we will be all set.

I will share some recipes that I have readily available.

This German potato salad recipe comes from our lovely friend, Irene. Everyone loves it and no matter how much we make, we will not have leftovers.

Irene's German Potato Salad

5 bacon strips
c. chopped onion
2 tbsp. flour
2/3 c. cider vinegar
1 1/3 c. water
c. sugar
1 tsp. salt
1/8 tsp. pepper
6 c. sliced, cooked, peeled potatoes

In a large skillet fry bacon until crisp, remove and set aside. Drain all but 2 – 3 tbsp. drippings, cook onion until tender. Stir in flour, blend well. Add vinegar and water, cook and stir until bubbly and thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potato slices. Serve warm

6-8 servings

Ps. I use wine vinegar instead of the cider vinegar.

Applestrudel

1 sheet Pepperidge farm pastry dough
6-8 Tbsp butter (melted), divided
3 apples (large)
4 Tbsp sugar
2.5 Tbsp brown sugar
2 Tbsp golden raisins
1 – 2 tsp cinnamon
5 Tbsp dry, unseasoned bread crumbs

Roll out pastry dough (21’ x 16’)
With pastry brush spread melted butter.
Cover with peeled, cored and thinly sliced apples.
Sprinkle with sugar, brown sugar, raisins, cinnamon.
Last spread breadcrumbs, then carefully roll up dough..
Brush the rolled up dough with the rest of the butter.
Bake at 375 degrees about 35 min

Allow to cool on wire rack
Sprinkle with powdered sugar


Tip for sauerkraut. Everyone has their own way to prepare it. We will drain it and cook it with sauteed onions and add a little chopped apple. Then cook for a few hours.

Beef Rouladen

INGREDIENTS
1 1/2 pounds flank steak
German stone ground mustard, to taste
1/2 to 1 pound good quality sliced bacon
1 onion, sliced
12 oz. mushrooms, cleaned and sliced
1 (16 ounce) jar dill pickle spears or carrot sticks
4 tablespoons butter
Either 2 1/2 cups beef stock or 2 1/2 cups boiling water into which 1 cube beef bouillon is dissolved
salt and pepper to taste



DIRECTIONS
Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
Generously spread one side of each filet with mustard to taste.

Saute chopped onion and mushrooms in half of the butter. When they have browned, remove them from heat. Spread the mixture on the mustard side of the beef filet.

For each Rouladen, take either a pickle or carrot stick and wrap a slice of bacon around it. Roll up each filet and secure with toothpicks or butcher's twine.

Heat a skillet over medium heat and melt the rest of the butter. Place the rolls in the butter and saute until browned.

Pour in 2 1/2 cups of beef stock or water and add the bouillon cube; stirring to dissolve the bouillon cube.

Simmer the beef for about an hour. Add salt and pepper to taste.

Depending on how authentic you want to be, German cooks in the north would thicken the sauce with crumbled gingersnaps. Start with about 6 and see if that does it. Otherwise you can decide not to add a thickener and let the sauce reduce.


We won't be making Sauerbraten this year. It just is too much work, but I will dig up the recipe down the road.


Chicken breasts in sour cream

6-8 skinless, boneless chicken breast halves

Cut the chicken into chicken tenders. It will bake faster and the pieces will give your guests the option of smaller or larger portions.

Mix together:

2 cups sour cream
1-2 tsp Worcester sauce
1-2 tsp paprika [I like Hungarian Sweet, but it's not necessary to be that picky]
1/2 tsp pepper
1-4 tsp celery salt
1/2 tsp tarragon
1-2 tsp garlic powder
1/2 tbsp sugar
1 tbsp fresh lemon juice


In a separate, but very large bowl or pan, mix together

1/2 cup to 3/4 cup melted butter :rolleyes:
2 cups plain, toasted breadcrumbs (you may need more, but these are the proportions)



Preheat oven to 350 degrees Fahrenheit.

Take each chicken tender and coat it in the sour cream and spice mixture. Then roll it in the buttered breadcrumbs. Place each prepared piece into a pyrex baking pan (13 by 9). It is perfectly fine that they will be crammed in together. This will keep them from drying out as they bake.

Bake at 350 for 1 1/2 hours.

Well I need to run.

Updated- I handed the recipe book back to Mom who is now making "Death by Chocolate". :lol:




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pollyannaish
Oct 05 2008 01:33 PM
Whoohoo!

:-)

Enjoy the food, Save.
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saveliberty
Oct 05 2008 05:48 PM
:) Thanks pollyannaish!

We had a fantastic time!
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