Our Favorite Recipes:

Apfelstrudel

(Apple Strudel)

1-1/2 c. all purpose flour

1 Tbsp. oil       12 Tbsp. dark rum

1 egg       3 Tbsp. sugar

1/3 c. warm water      ½ tsp. cinnamon

¼ tsp salt       ¼ c. almonds or walnuts finelychopped

1/3 c. margarine or butter, melted       ¼ c. raisins

6 Tbsp. fine dry bread crumbs       confectioners sugar

8 c tart apples, peeled, cored and thinly sliced

Beat together oil, egg, water and salt; add flour while beating, until firm and dough pulls away from bowl. Knead several times until smooth and elastic. Cover; let stand for 30 minutes. Cut with sharp knife into 2 equal parts. Roll out each piece on floured cloth to a 12 x 18-inch rectangle. Brush with melted butter/margarine; sprinkle evenly with bread crumbs. Spread 4 cups of the apples on each portion, lengthwise down center of the dough. Sprinkle each with 6 tablespoons rum, 1 ½ tbsp sugar, ¼ tsp cinnamon, 2 tbsp nuts and 2 tbsp raisins. Fold dough over apples on one side, then the other. Slide rolls onto greased baking sheet. Brush with melted butter/margarine. Bake in preheated over (400°) for about 45 minutes. Serve warm or cold sprinkled with confectioners sugar.

 

Spätzle

(German Pasta)

4 c. all purpose flour       4 eggs, slightly beaten

1 tsp. salt       ¼ c. milk

¼ tsp. pepper       butter

10 oz. water

In large bowl, combine flour, salt and pepper. In a separate bowl, blend water, eggs and milk, add to flour mixture. Beat until bubbles form (about 2 minutes). Force dough through a large hole colander, or place small amounts of dough on an edged plate. Tilt plate, cutting off strands of dough into boiling water. Add a small amount of oil in water to prevent Spätzle from sticking together. Cook gently for about 5 minutes or until floating. Scoop out with slotted spoon and rinse in cold water and drain well. Melt butter in skillet and brown Spätzle in it.

 

Zigeunerschnitzel

(Gypsy Schnitzel)

4 pork steaks (boneless)       4 oz fresh mushrooms, sliced

1 egg, beaten with 1 tbsp water       1 ½ c water

1 ½ c. bread crumbs       boullion cube

2 tbsp shortening or oil       1 tbsp cornstarch

1 medium onion sliced       salt, paprika, chili powder

1 green bell peper, cut into thin strips

Sprinkle pork steaks with salt pepper and dip into egg mixture and bread crumbs. Fry in shortening until brown and both sides; remove meat. Add onion and peppers to drippings and sauté a couple of minutes. Add mushrooms and the bouillon cube and bring to boil. Make paste with cornstarch and a tbsp cold water. Pour into sauce and cook, stirring constantly until thickened. Season with salt, paprika and chili powder to taste. Add meat; simmer 5 to 10 minutes and serve.

For more information, please call 770-744-4422 or email singdance@atlantasaengerkreis.com