Grießnockerl Soup

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Ingredients:

  •     85 g    Cream of Wheat
  •     35 g    Butter, soft
  •          1    Egg
  • 1 pinch    Salt
  • 1 pinch    Nutmeg
  •  6 cups    Beef or Chicken Broth
  •                Fresh Parsley or Chives

Directions:

Bring the broth to a boil.
In a bowl combine the soft butter, stir in the Cream of Wheat, then add the egg and seasoning.
With two teaspoons shape the dumplings and drop them into the broth. Repeat until all the dough is used up (makes 6 dumplings) .
Allow dumplings to float freely and gently boil for 20 minutes.
Allow to rest for 5 minutes.

To serve sprinkle with chopped chives or parsley.

Mutti’s Wurst Salad

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A Christmas Eve Tradition in our House.

Ingredients:

  •   10 lbs    assorted sliced Lunch-meats including some Blood Sausage & Salami
  •     4 oz    Capers drained
  •     ½ lb    Swiss Cheese
  • 1 large    Glass Bismarck Herring
  • 1 large    Onion
  • 3 large    Sweet-Sour Pickles
  •         7    Eggs, hard boiled
  •       14    Potatoes, medium size cooked
  •  ¾ cup    Pickle Juice (about)
  •               Mayonnaise
  •       12    Eggs , hard boiled for Garnish

Directions:

Cook whole potatoes until tender, peel and allow to cool.
Cut lunch meats and cheese into strips.
Dice the onions, pickles, eggs and herring.
Quarter and slice the potatoes.
Mix all the ingredients together adding as much mayo as needed.
Garnish with quartered eggs.

This salad was and is a Christmas Eve tradition in our house and has always been made in these quantities.

Mutti’s Chicken Salad

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Ingredients:

  •      1 lb    Cooked boneless Chicken Breast
  •               Celery Root (optional)
  •         2    Eggs, hard boiled
  •    4 tbs    Slivered Almonds
  •         ½    Apple, diced
  •          1    Sweet-Sour Pickle
  •     4 oz    Cooked Ham
  •          3    Olives
  •     2 tbs    Asparagus
  •     4 tbs    Peas
  •     2 tbs    Mushrooms
  •      3 oz    Swiss Cheese
  •  4-5 tbs    Lemon Juice
  •  2½ tbs    Oil
  •                 Salt
  •                 Curry Powder
  •      Dash    Nutmeg & Hungarian Paprika

Directions:

Dice chicken and season with lemon juice, salt, curry, nutmeg and paprika to taste.
Dice the rest of the ingredients and mix together with the chicken.
Refrigerate for one hour. Taste to see if more seasoning is needed.
Finally add oil and toss.

Note:  Do not substitute celery root with stalk celery, just omit it.

Celery Root should be cleaned and prepared before use.

Herring Salad “Matjessalat”

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Ingredients:

  •   500 g    Matjesfilets
  •          2    Eggs, hard boiled
  •   100 g    Onions
  •   100 g    McIntosh Apple
  • 1 small    Red Pepper
  •          1    Sweet-Sour Pickle
  •   ½ tsp    Black Pepper
  •    1 tbs    Herb Vinegar
  •    1 tsp    Sugar
  •                Parsley

Directions:

Matjesfilets is a lightly salted herring fillet which can be purchased in specialty stores.
Cut fillets into ½ inch pieces.
Core and peel apple.
Dice eggs, onions, apple, pepper and pickle, transfer into a bowl and carefully mix together.
In a small bowl mix together vinegar, sugar and 4 tbs water.
Pour the dressing over the herring, stir gently and marinate for 1-2 hours.

Garnish with parsley and serve on toasted bread.

Bavarian Bologna Salad “Fleischwurst mit Musik”

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Ingredients:

  •  200 g    Ring Bologna
  •    50 g    Onions
  •         1    Sweet-Sour Pickle
  •   1 tbs    White Vinegar
  •   1 tbs    Water
  •   1 tbs    Vegetable oil
  •               Salt and Pepper to taste
  •               Chopped Chives

Directions:

Skin the bologna and cut into thin slices.
Dice the pickle, thinly slice the onion and add to the bologna.
In a small bowl combine vinegar, water, oil, salt and pepper, mix thoroughly.
Pour dressing over bologna and gently mix.
Garnish with chives.

Serve with a pretzel, hard roll or any hearty bread.

Bavarian Wurstsalat with Cheese

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Ingredients:

  • 600 g    Bologna
  • 200 g    Swiss Cheese
  • 200 g    Sweet-Sour Pickle
  • 200 g    Red Pepper
  • 150 g    Onion
  •  4 tbs    White Vinegar
  •  1 tbs    Water
  •  2 tbs    Vegetable Oil
  •  2 tbs    Sugar
  •             Salt & Black Pepper to taste
  •             Parsley

Directions:

Cut bologna and cheese into 2 inch long strips.
Dice pepper and pickles.
Thinly slice onion into rings.
Transfer all the above into a bowl.
In a small bowl combine vinegar, water, oil, sugar, salt and pepper, mix thoroughly.
Pour dressing over bologna and gently mix.
Garnish with chopped parsley.
Serve with a pretzel, hard roll or any hearty bread.

Egg Salad

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Ingredients:

  •           6    Eggs, hard boiled
  •  6 slices    Swiss Cheese
  •     2 tbs    Onions, minced
  •    Touch    White Vinegar
  •                 Salt & Black Pepper to taste
  •                 Mayonnaise

Directions:

Dice the eggs.
Slice the cheese into short strips.
Mix together the eggs, cheese and onions.
Add enough mayonnaise to make it creamy, fold in the vinegar.
Taste, adjust salt, pepper and vinegar.

Asparagus-Shrimp Platter

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Ingredients:

  •       2 lbs    Asparagus
  •  60 large    cooked, peeled Shrimp
  •           ½    Red Onion diced
  •            1    English Cucumber
  •         2-3    Tomatoes
  •            4    Green onions
  •                  Leaf Lettuce to cover Platter
  •                  Fresh Parsley

Dressing:

  •  ¼ cup    White Wine Vinegar
  •  ½ cup    Oil
  •   2 tbs    Water
  •               Salt & Pepper
  •               Sugar

Directions:

Clean asparagus. In a pan bring water to boil, add the asparagus, bring to boil again and simmer for 4 minutes or until asparagus is still crisp but fork tender. Remove asparagus, rinse with cold water and refrigerate.

Dressing: Whisk together vinegar, water, salt, pepper and sweeten to taste then lastly whisk in the oil.
Clean and chop green onions, wash and cut  tomatoes in wedges, peel and cringle cut cucumbers.
Thaw shrimp and dice about half of them. Combine diced shrimp, red onions and some dressing.
Lay out cold asparagus on a bed of salads leaves, add cucumbers, tomato wedges and whole shrimp.
Cover center with shrimp salad sprinkle with green onions and drizzle some of the dressing all over.
Garnish with sprigs of Parsley.

Serve a bowl of Cocktail Sauce with it for the whole Shrimps

Enjoy!

 

Spinach Salad

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From Sandra

Ingredients:

Dressing:

  •     1 lb    Lean Bacon
  •  1 cup    Brown Sugar
  •  1 cup    White Vinegar
  • ¾ cup    Vegetable Oil
  •   1 tbs    Worcestershire Sauce
  •   1 tbs    Dried Parsley
  •  ½ tsp    Dried Basil
  •              Garlic Powder to taste

Salad:

  •              Fresh Baby Spinach
  •              Hard Boiled Eggs
  •              Fresh Button Mushrooms
  •              Red Onion

Directions:

Salad:
Slice eggs, onions and mushrooms.
Clean spinach for the quantity of salad you wish to make, divide onto individual plates and top with eggs, mushrooms and some red onions.

Dressing:
Finely dice bacon and fry in a large frying pan.
Add the rest of the ingredients and simmer until the sugar has dissolved.
Spoon hot over spinach salad and serve.

One recipe of dressing is enough for 4 -5 larger salads.

Adjust amounts according to taste and to the size of the salad portions.

Asparagus Salad

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Ingredients:

  •     1 can    Asparagus*
  • 1 bunch    Fresh Chives or finely chopped Onions
  •     4 tbs    White Vinegar
  •     2 tbs    Water
  •     2 tbs    Vegetable Oil
  •     2 tbs    Sugar
  •                 Salt and Pepper to taste

Directions:

Drain asparagus.
Chop chives or onions.
Place asparagus on a serving platter and sprinkle with chives.
In a small bowl combine vinegar, water, oil, sugar, salt and pepper.
Mix thoroughly.
Pour over asparagus and allow to marinate for ½ hour in the refrigerator (It tastes better cold).

White or green asparagus can be used.

*For a better salad you can use fresh Asparagus. Clean Asparagus and cook in water to desired crispiness.