CHEESECAKE
Crust
11/3 c. flour
1/3 c. sugar
½ tsp. vanilla
1 egg yolk
1 stick unsalted butter
Sift flour into bowl. Make well in center; pour in sugar and add egg yolk and vanilla. With a fork, stir sugar, vanilla, yolk, and a little flour to make a soft paste. Cover with cold butter cut into small pieces and quickly knead all ingredients into a smooth dough. Should dough be too soft, add a little more flour. Divide dough in half. Pat one half into bottom, remaining half onto the sides of a 10" springform pan.
Filling
3 lbs. cottage cheese
1½ c. sour cream
4 eggs and one egg yolk
1½ c. sugar
½ c. cornstarch
2 tsp. vanilla
Grated peel of one lemon or 1 tsp. lemon extract
Line a colander with paper towels. Drain cottage cheese in colander overnight. Do the same with the sour cream. Press cheese through strainer and stir in sour cream. Beat eggs and egg yolk until light and frothy; gradually add sugar and beat until thick. Stir in cornstarch, vanilla, lemon peel or extract. Add cottage cheese/sour cream mixture and mix until thoroughly combined. Pour into prepared crust and bake in 350°F oven for about 1 hour and 15 minutes or until top is a nice golden brown. Let stand in open oven for ½ hour (turn oven off). Cool completely on cake rack. Remove sides of pan.
FRIKADELLEN
3 eggs
1 c. milk
½ lb. ground pork
1 lb. ground round
1 onion
2 Tbs. minced parsley
½ c. parmesan cheese
1 tsp. marjoram leaves
1 tsp. Mrs. Dash’s seasoning
2 tsp. instant beef bouillon
¼ tsp. nutmeg
Freshly ground black pepper
1 c. dry breadcrumbs
Additional breadcrumbs to coat patties
In a large bowl, lightly beat eggs with fork. Stir in milk, ground meats, onion, parsley, parmesan cheese, spices and breadcrumbs. Stir with fork until thoroughly combined, but do not over-mix. Mixture should be soft and moist. Form one small patty and cook in frying pan until nicely browned on both sides, to taste and adjust for seasoning. Measure 1/3 cup to ½ cup portions, shape into burger-like patties, and coat with breadcrumbs. Fry patties in a little oil until cooked to a deep golden brown on both sides. Serve as a meat course with sides, or serve on buns just like burgers.
GERMAN POTATO SALAD
2-3 lbs. potatoes
½ lb. bacon
½ c. hot beef bouillon
4 Tbs. oil
2 Tbs. vinegar
1 small onion, finely chopped
1 Tbs. minced parsley
1 tsp. dill weed
Salt
Freshly ground pepper
Wash potatoes and cook until just fork tender—do not overcook. Rinse with cold water and remove skins. Slice potatoes and immediately pour hot beef bouillon over potatoes. Cut bacon slices into ¼ inch pieces and cook until crisp. Add crisp bacon to potatoes along with oil, vinegar, finely chopped onion, parsley and dill weed. Mix gently to combine. Season with salt and pepper to taste. Let stand for approx. 15 minutes. Gently mix again and adjust seasoning to taste. Serve lukewarm or at room temperature.
GOULASH
2 large onions
5 cloves garlic
4 slices bacon
2 lbs. stewing beef
2 Tbs. mild paprika
Freshly ground black pepper
3 heaping tsp. instant beef bouillon
Dry red wine (enough to barely cover meat)
½ c. cold water
2 Tbs. flour
Coarsely chop onions. Crush or finely chop garlic cloves. In large pot, cook bacon slices until crisp, remove and reserve. Brown beef cubes in bacon fat in small batches, remove to a bowl. Cook onions until nicely browned. Add garlic and cook until fragrant. Add browned beef, crisp bacon slices, paprika, pepper, beef bouillon and enough dry red wine to just barely cover meat. Bring to boil, reduce heat to a slow simmer and cook for two to three hours, or until meat is very tender. Remove bacon slices. Mix flour and water until smooth (should be light cream consistency). Stir enough into goulash to slightly thicken gravy, cooking for one to two minutes. Adjust seasoning, if needed. Serve over noodles, spaetzle, mashed potatoes or rice. This dish is also delicious using a combination of pork and beef cubes.
RED CABBAGE
6-8 bacon slices
1 large onion, finely chopped
1 head of red cabbage, finely sliced
Freshly ground black pepper
1 bay leaf
1 large cooking apple, finely diced
5 whole cloves
3 Tbs. sugar
2 tsp. salt
½ c. distilled white vinegar
Cut bacon into ¼ inch pieces across slices. In large pot, cook bacon until crisp. Remove to a small bowl and reserve. Drain all but 3 to 4 Tbs. of bacon fat from pot. Add finely chopped onion and cook until translucent and soft. Add diced apples and cook for a few minutes. Add sliced cabbage and sauté until wilted. Add salt, freshly ground pepper, bay leaf and whole cloves. Simmer until cabbage is just tender. You may wish to remove lid from pot for the last few minutes of cooking to evaporate excess liquid. Stir in sugar and vinegar. Taste and adjust seasoning.
GRANDMOTHER HOFF’S APPLE STRUDEL
Babs Zuhowski
My Grandmother Hoff (German heritage) prepared this recipe using a variety of apples; and I believe this makes the best strudel!
1 c. flour
1 c. sugar
1 tsp. baking powder
½ tsp. salt
1 egg
4-6 apples (or peaches), sliced and skinned
Cinnamon and sugar
Honey
Into bottom of 9×13-inch casserole dish, place a layer of sliced fruit. Sprinkle with cinnamon, sugar and drizzle with honey. Repeat until all fruit is used up. Combine the first five ingredients in a bowl and mix well until crumbly. Pour over fruit and bake at 350ºF. for about 30 minutes or until crust is light brown.