Asparagus Egg Salad

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Ingredients:

  •           6    Hard Boiled Eggs
  •     1 can    Asparagus Spears
  • 6 leaves    Salad
  •                 Fresh Parsley

Dressing:

  •     4 tbs    Sour Cream
  •     4 tbs    Mayonnaise
  •     1 tsp    prepared Spicy Mustard
  •    ½ tsp    Sugar
  •                 White Pepper
  •                 Salt
  •     ½ tsp   Fresh or dry finely chopped Parsley

Directions:

Peel and slice hard boiled eggs with an egg slicer, set aside 6 of the center slices.
Drain asparagus and slice into 1-1½ inch pieces, side aside 12 of the nice tips.

In a bowl stir together sour cream, mayonnaise, sugar and mustard. Fold in chopped parsley and season with salt and pepper to taste.
Line 6 glasses (or for easier clean up, 9 oz clear plastic cups) with a leave of salad. Layer a couple slices of egg, a couple pieces of asparagus and top with a dollop of dressing.
Repeat till glasses are full or you run out of product.
Top with 1 center slice of egg, 2 tips of the asparagus and a sprig of parsley.

Refrigerate before serving.

Celery Root Salad (Selleriesalat)

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Ingredients:

  •     1½ lbs    Celery Root (Celeriac)
  •    2½ cup    Water
  •    3-5 tbs    White Wine Vinegar
  •                    Salt
  •  1-1½ tbs    Sugar
  •        1 tbs    Vegetable Oil
  •  ¼-¾ cup    Spanish Onion, diced

Directions:

Clean and peel root.  Cut into 6 or 8 section and then slice about ¼ inch thick.
Put into a pot with water and some salt and cook until fork tender (10-15 minutes).
Allow to cool somewhat.  

Pour some of the water into a bowl and add the vinegar, sugar and salt to taste, mix and then add the oil, onion and celeriac slices.

Chill before serving.  

Tomato Salad

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Ingredients:

  •       1½ lb      Tomatoes
  •             1      Medium Onion

Dressing:

  •        ¼ cup    White Vinegar
  •        ½ cup    Water
  •         1 tbs     Sugar, optional
  •         2 tbs    Olive Oil
  •                     Salt & Pepper to taste

Directions:

Dressing:
In a small bowl whisk all the ingredients together.

Trim and slice tomatoes to desired size.
Dice onion (enough to compliment the amount of tomatoes used).
Place into a bowl.
Toss with dressing and fold together.

 

 

Tomato & Bologna “Tomaten & Fleischwurst”

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Ingredients:

  •         1 lb      Bologna, sliced medium
  •         1 lb      Tomatoes
  •             1      Medium Onion

Dressing:

  •       ¼ cup     Vinegar
  •        ½ cup    Water
  •         1 tbs     Sugar, optional
  •          1 tbs    Oil
  •                     Salt & Pepper to taste

Directions:

 

Dressing:
In a small bowl whisk all the ingredients together.

Cut the bologna into strips.
Trim and slice tomatoes to desired size.
Dice onion (enough to compliment the amount of tomatoes used).
Place into a bowl.
Toss with dressing and fold together.

Flädlesuppe

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Ingredients:

  •  1 cup    Milk
  •  150 g    Flour
  •         1    Egg
  •  ½ tsp    Salt
  •               Oil for frying
  • 5 cups    Soup Stock, Chicken or Beef
  • Chopped fresh Parsley or Chives

Directions:

Whisk milk, flour, egg and salt together to form a smooth batter.
In a 9 inch non-stick frying pan heat one teaspoon of oil, add one ladle of the batter (rotating pan until batter covers the bottom) and fry until golden brown on both sides.
Set aside and allow to cool.
Roll the crepes and slice ¼ inch thick.
Place a portion in a soup bowl and add hot broth.
Sprinkle with parsley or chives.

Yields 4 bowls of soup.

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“Eierstich” Soup Custard Royale

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Good example of finished product from Wiki Commons. Author: Hannes Grobe

Ingredients:

  •        2    Eggs
  • ½ cup    Chicken Bouillon
  •              Salt and Pepper
  •  Pinch    Ground Nutmeg

Directions:

Beat eggs and season with salt and pepper, add broth and stir.
Pour into a greased form and set into a water bath. Place into the oven at low heat and allow to poach until set, about 25-30 minutes.
When cooled cut into strips or dice and use as an accompaniment in broth or soup.

Add to a consomme alone or also together
with sliced mushrooms or asparagus pieces.

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Pizza Soup

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Ingedients:

  •      1½ lb    Ground Beef
  •       8 oz    Onion, diced
  •    1 stalk    Celery
  •       8 oz    Red Pepper
  • 2 cloves    Garlic
  •      1 tbs    Tomato Paste, heaping
  •    2 cans    Diced Tomatoes (14½ oz each)
  •     1 pkg    Knorr Onion Soup
  • 4¼ cups    Vegetable Broth
  •    2 cans    Mushrooms (4 oz each)
  •     10 oz    Cream Cheese
  •                  Vegetable Oil
  •       2 tsp    Italian Herbs
  •        1tsp    Sambal Oelek
  •                  Salt
  •                  Black Pepper

Directions:

Finely chop the onions, red peppers, celery and garlic.
Add some oil to a pot and saute onions, peppers, celery and garlic until lightly browned.
Stir in tomato paste, heat through, remove from pot and set aside.
Brown the ground meat in the pot and stir in the browned Vegetables.
Pour in the diced tomatoes and the broth and bring to a boil.
Strain the mushrooms.
Stir in the onion soup and the mushrooms.
Add the seasoning to taste.
Simmer for 15 – 20 minutes.
Stir in the cream cheese and add additional seasoning if necessary.

Cream of Asparagus Soup

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Source: Wikimedia Commons, Author: Evan-Amos

Ingredients:

  •      1 tbs    Butter
  •      2 tbs    Flour
  •   1¼ cup    Milk or Half & Half
  •      1 can    Asparagus, pieces and juice
  • 1½ cups    Hot Water
  •      3 tsp    Knorr Chicken Bouillon, granulated

Directions:

You will need a pot large enough for all the ingredients.
In the pot melt the butter, stir in the flour, mix thoroughly and then slowly add the milk, stirring constantly.
Add the remaining ingredients and simmer for 15-20 minutes.
Salt and pepper to taste.

If you cooked asparagus for another dish, you can use the left over water instead of hot water for a stronger asparagus taste.   

This can also be done with cauliflower and in this case you can
use frozen or leftover unseasoned cooked cauliflower.

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to get a more reasonable price!

 

Broccoli Soup

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Ingredients:

  •      1 tbs    Olive Oil
  •   1¼ cup    Onions, diced
  •   1½ cup    Potatoes, diced
  •     ¾ cup    Carrots. diced
  •       1 lbs    Broccoli
  • 6½ cups    Vegetable Bouillon
  •                  Salt
  •                  Black Pepper
  •                  ground Sage
  •                  ground Mustard

Directions:

Heat oil in a pot, add onions, carrots and potatoes and sautée.
Add broccoli and pour in vegetable bouillon.
Simmer for about 15 minutes.
Add salt and seasonings to taste.
Purée with an Immersion Blender, bring back to a boil and add more seasoning if necessary.

Can be served with a dollop of sour cream or Crème Fraîche (see substitute recipe under sauces).

We use a Braun Immersion Blender,
which is not available in the USA anymore (120V).

 

Vegetable Pizza Snack

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Ingredients:

  • 2 pkgs    Refrigerated Crescent Dough Sheets (8oz each)
  • 2 pkgs    Cream Cheese (8 oz each) soft
  •  ½ cup    Mayonnaise
  •  ¼ cup    Ranch Dressing

Toppings:

3-3½ cups mixed:
Broccoli, Green & Red Peppers, Green Onions, Black Olives, shredded Carrots, Tomatoes, Zucchini, Cauliflower

1 cup    Shredded Cheddar, Longhorn or Monterey Jack Cheese

Directions:

Preheat oven to 350°F.
Unroll crescent sheets unto a baking sheet.
Bake for 12-15 minutes or until golden brown. Let cool.

Toppings:
Seed and chop tomatoes. Clean and finely dice any topping you choose to use.
Mix together cream cheese, mayonnaise and ranch dressing.
Spread mixture on top of the cooled crust.
Sprinkle with the vegetables and top with shredded cheese.
Refrigerate until ready to serve then cut into squares.