Does Anyone Have Any True German Recipies that they wanna share?

Answer 1

BIEROCK
Bierock: A characteristic & portable food of the Volga Germans on the American Plains. A Bierock is dough stuffed with cabbage, onions & meat, & baked.

white yeast bread dough, fresh or frozen
2 c. onion, finely diced
5 c. cabbage, shredded
1 lb. ground beef or sausage
1/2 tsp. salt

Preheat oven 400 degrees F. Brown ground beef or sausage, add cabbage, onion & salt. Simmer for about 20 minutes. Cool to lukewarm. Roll dough rather thin: cut in 4: squares & fill with meat mixture. Seal edges & place upside down on a baking sheet. Brush with butter & let rise about 1 hour. Bake 400 for 25 minutes. Makes 14-16 bierocks.
VARIATION: Add a little garlic for a slightly different flavor.

***********************************
EASY CRESCENT ROLL BIEROCKS

1 lb. ground chuck or sausage
2 c. onion, finely diced
5 c. cabbage, shredded
1/2 tsp. salt
butter, optional

Preheat oven 375 degrees F. Spray a 14” pizza pan or large cookie sheet with nonstick cooking spray. In skillet, brown ground beef or sausage, then drain. Add cabbage, onion & salt, then simmer for about 20 minutes until liquid evaporates, stirring often. Set aside while you prepare the dough. Separate crescent dough into 8 triangles. Arrange triangles on prepared pan, in a spoke fashion. Be sure to leave a 1” hole in center. Overlap the broader ends just a bit as you lay each one in place. Spoon the hot, browned meat mixture all the way around near the broader end of the crescents. Sprinkle shredded cheese over all. Pull each point up & over the filling & toward the center, pressing points into the wider end of the its crescent. Or, for a spiral effect, the point can be crossed over & pressed into the broad end of the adjacent crescent. Bring tips of dough over filling to center. Brush lightly with butter (optional), & bake 20 to 25 minutes or until golden brown.

***********************************

CARROT SALAD (German)

1 small head lettuce
3/4 tsp. Salt
4 med. carrots
1/2 c. vinegar
1/2 c. raisins
1 c. sour cream
1/4 c. American cheese, grated / or chopped nuts
1/2 c. sugar

Chop the lettuce into small pieces. Grate carrots. Mix together & add raisins. Make a dressing with the sugar, salt, vinegar & sour cream. Pour dressing over salad mixture. Garnish with grated cheese or chopped nuts. Serves 6.

**********************************
SOUR GREEN BEANS (German)

2 qt. string or green beans, cooked
3/4 c. brown sugar
3/4 c. vinegar
1 tsp. salt
3/4 c. water
1/4 tsp. Pepper

Cut cooked beans in 1” lengths. Make a syrup of the vinegar, water, sugar & salt. Pour over the beans & bring to a boil. Makes 2 quarts, if canned.

*********************************

CORN SOUP WITH RIVELS (German)

3 c. fresh or canned corn
3 T. butter
2 qt. water
1 1/2 tsp. salt
1 1/3 c. flour
parsley
1 egg

If fresh corn is used cut kernels from the ear & cook for 10 minutes in the water. If canned corn is used; small whole kernel corn is preferred. Bring to a boil, but do not cook. Make a batter by mixing egg, flour & milk together. Pour this batter through a colander, letting it drop into boiling corn. Add butter & salt, cook slowly for 3 min. in a covered pan. Garnish with parsley. Serves 6.

Note: This soup should be eaten immediately so that rivels retain their shape rather than spread through soup.

********************************
PLUMA MOOS (German)

2 qts. water
1/2 c. sugar
1 c. seedless raisins
6 T. flour
1 c. dried prunes
1/2 tsp. salt
1/2 c. dried peaches
1 tsp. cinnamon
1/2 c. dried apricots
1 c. sweet or sour cream

Wash fruit & add warm water. Cook until almost tender and then add sugar. While fruit is cooking, prepare flour paste by combining flour, salt, cinnamon & cream. When fruit is done, slowly add flour paste, stirring constantly. Cook until slightly thickened. Serve warm. Serves 8.

Note: This dish is served traditionally as a dessert or side dish in some Mennonite communities for Easter, Pentecost or Christmas dinners.

********************************
GERMAN NUT BARS
(This is a fundraiser size recipe. The recipe can be easily reduced to individual preferences. Just use equal amounts of butter, sugar & flour, & half the amount of nuts. Add a little more flour if needed.)

2 lbs. butter
2 lbs. granulated sugar
2 lbs. flour
1 lbs. walnuts or desired nuts

Preheat oven to 375 degrees F. Cream sugar & butter until light & fluffy. Mix flour & walnuts until a dough forms. On a work surface, form strings that are about 1 1/2” in diameter & the length of your cookie sheet. Lay strings on parchment paper on a cookie sheet. Slightly flatten out. Bake until slightly brown (they will spread). Ice with “LEMON ICING” (see below) while the cookie is still warm. Immediately cut the cookies 2” wide. You’ll get 6-7 cookies out of one string.

LEMON ICING – Fundraiser Size

3 lbs. water
22 lbs. powdered sugar
fresh lemon juice, to taste

Whip together water & powdered sugar. Add fresh lemon juice to taste. Vanilla flavoring or food coloring may be added for holidays or special occasions.

Note: For a more useable amount for everyday purposes use the following measurements: 1 lb. powdered sugar, just enough water to mix to a spreadable thickness, along with a little lemon juice for flavor.

***********************************

Answer 2

Here is a great website with German recipes

http://recipesbycindy.homestead.com/GermanRecipes.html

Answer 3

Some good ones here: http://recipesbycindy.homestead.com/GermanRecipes.html

Answer 4

Here, I am