German Apple & Potato Salad Recipe

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8 Boiled and peeled potatoes, cut into thin slices
1/2 Apple, finely diced
1/2 Onion, finely diced
2 tb Sweet relish
1 ts Spicy mustard
2 tb Pickle juice or 1/2 tsp Vinegar and 1/2 tsp sugar
4 tb Heaping No Fat Miracle Whip
Paprika, salt & pepper -- to taste
4 Hard boiled eggs, diced


Mix all ingredients together carefully, season to taste, garnish with parsley. Cool in refrigerator for at least 1-2 hrs, best overnite.

German Hot Potato Salad Recipe

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6 Slices of bacon
2 tb Cornstarch
1/4 c Water
1 c Chopped onion
3/4 c Diced celery
2 ts Salt
1 ts Granulated sugar
1/8 ts Freshly ground black pepper
1/2 c Cider vinegar
6 c Red-skinned potatoes
6 ea Large pimento-stuffed green olives


Potatoes should be firm, cooked, peeled, diced and still hot. Fry bacon in a large skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserving the bacon fat. Dissolve cornstarch in water. Saute onion and celery in the reserved bacon fat over medium heat for about 5 minutes, or until onions are translucent. Add salt, sugar, pepper and dissolved cornstarch to the skillet. Next, add vinegar and bring to a boil over medium heat for 3 minutes. Add the hot potatoes and crumbled bacon, stirring gently. Serve hot, garnished with the sliced stuffed olives.

German Cucumber Salad Recipe

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2 md Cucumbers, thinly sliced
4 Green onions, thinly sliced
3 sm Tomatoes, sliced
2 tb Snipped fresh parsley

DRESSING

1/4 c Sour cream
1/4 ts Prepared mustard
2 tb Minced fresh dill
1 tb Vinegar
1 tb Milk
1/2 ts Salt
1/8 ts Pepper


In a bowl, combine cucumbers, onions, tomatoes and parsley. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour.

German Chicken Salad Recipe

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1 Chicken (fryer)
1 cn Pineapple
1 cn Peas
1 c Mayonnaise
Salt & pepper - to taste


Cook chicken. Remove fat and skin. Shred chicken, by hand into bite size pieces. Add mayonnaise, crushed pineapples, and peas. Stir. Add salt and pepper to taste.

German Pasta Salad Recipe

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8 oz Medium egg noodles
1/3 c Firmly packed light brown - sugar
1/4 c Olive or vegetable oil
1/4 c Dijon-style mustard
2 tb White vinegar
2 ts Caraway seeds
1/2 lb Deli corned beef, - cut into strips
4 c Packaged cabbage and carrot - coleslaw mix
1 oz Shredded Swiss cheese


Cook the noodles according to the package directions. Drain, rinse, drain again and place in a large bowl. Meanwhile, in a small saucepan, combine the brown sugar, oil, mustard, vinegar, and caraway seeds over low heat for 3 to 5 minutes, or until warmed Served warm or cold.

Grilled Apple Curry Chicken

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1 jar (8-oz.) Apple Curry Chutney

1/4 cup Apple Flavor 100 percent Juice

2 cloves garlic, peeled

1 teaspoon curry powder

1 pound boneless, skinless chicken breast halves

1 package (9-oz.) Refrigerated Linguine, prepared according to package directions

2 tablespoons chopped fresh parsley, optional

COMBINE chutney, apple juice, garlic and curry powder in food processor or blender; cover. Process until smooth. Reserve 1/3 cup.

GRILL or broil chicken, brushing frequently with remaining chutney mixture, until chicken is no longer pink in center. Slice chicken; place on top of pasta. Spoon reserved chutney mixture over chicken; sprinkle with parsley.

Tomato Rarebit Open Face Sandwiches

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2 packages 10-oz ea. STOUFFER'S Welsh Rarebit, cooked according to package instructions, kept hot

1 can (14.5-oz.) stewed tomatoes, well drained

4 English muffins, split and toasted

1 Dijon mustard

8 strips bacon, cooked

COMBINE welsh rarebit and tomatoes in medium bowl.

SPREAD mustard over muffin halves. Place two muffin halves each on four plates.

TOP with welsh rarebit mixture sauce and two strips of bacon.

Mexican Bean Dip

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Recipe Ingredients
2 cups dry pinto beans

6 cloves garlic

2 tbl. chili powder

1 tbl. paprika

2 tbl. minced jalapeno pepper

Tabasco sauce

2 tbl. ground cumin
1/2 cup chopped cilantro
Making Bean Dip:

Bring about 6 cups of water to a boil. Add the pinto beans and boil until tender, about 2 hours. Drain beans and process in a food processor or blender. Add the Tabasco sauce to taste and the remaining ingredients. Process until dip is smooth. Refrigerate until ready to serve.

Mexican Lasagna

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Ingredients
12 corn tortillas or lasagna noodles

1 can (14 to 16oz) tomato sauce

1/2 lb. Ricotta cheese (can substitute with 1 cup cottage cheese)

1/4 cup grated Parmesan cheese

1/2 lb. cheddar cheese, sliced thin or grated

1 cup Mexican salsa or picante sauce

1 med onion, chopped

3 cloves garlic, chopped or minced

2 tsp chile powder

2 eggs, slightly beaten

4 oz. diced green chiles
1 can 16 oz. red kidney beans, drained

1 can 8 oz. whole kernel corn, drained

1 tsp cumin

1/2 tsp oregano

1 lb. ground beef
How To Cook Lasagna


Pre-heat oven to 375 degrees. If using lasagna noodles, cook according to package directions or until tender but still firm. Drain, keep warm.


Meanwhile, saute the ground beef, garlic and onion in a large cast iron skillet or heavy frying pan until beef is done. Add tomato sauce, Mexican salsa, green chiles, chile powder, cumin, corn and kidney beans. Stir to mix and simmer on low heat 5 minutes, stirring sauce frequently.


In a separate bowl, combine eggs, ricotta cheese and oregano.


Arrange 6 Mexican tortillas on bottom and up sides of lightly greased 9" x 13" deep-sided baking pan, overlapping as needed. If using lasagna pasta arrange a first layer of noodles so the ends hang over the sides of the pan. (The ends will be laid back-over the top for the final layer) Then add about 1/2 of the meat, bean and tomato sauce. Spoon cheese and egg mixture on top of the meat sauce and add 1/2 of the cheddar cheese. Add a second alternating layer of tortillas or pasta, the meat sauce and cheese mixture and top with remaining cheddar cheese. If using noodles, at this point fold over the ends from the first layer.


Bake at 375 degrees for 30 minutes, or till cheese is bubbly. Allow to set for 5 to 10 minutes before cutting. Serve extra parmesan or shredded Cheddar cheese at the table. Extra salsa or hot sauce can also be served.

This recipe can easily be modified to suit individual preferences.

Mexican Huevos Rancheros

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Huevos Rancheros Ingredients
1 medium onion, chopped

2 tbl. olive oil

1 can(16oz) cut tomatoes, cut to smaller pieces

3 tbl. canned diced green chili peppers, rinsed

1 tsp. chili powder
1/8 tsp. garlic powder (or 2 cloves fresh, minced)

4ea. 6-inch tortillas

8 eggs

3/4 cup shredded Monterey Jack cheese
How to Cook


To cook the Huevos Rancheros start by using a heavy frying pan or cast iron skillet, saute the onion and garlic in olive oil till tender but not soft. Add the tomatoes(undrained), chili peppers, garlic, and chili powder. Bring back to slow boil, reduce heat and simmer uncovered 5 to 10 minutes or until the rancheros sauce has thickened slightly.


Meanwhile, place tortillas on a baking sheet and brush lightly with oil. Bake 8 to 10 minutes at 350 degrees or till lightly crisp. One at a time, break an egg into a measuring cup and carefully slide the egg into the simmering tomato sauce. Repeat with remaining eggs or huevos. Cover and simmer slowly for 3 to 5 minutes or till the whites have set and the yokes begin to thicken but are not hard


Place each tortilla on a plate, top with 2 eggs, spoon tomato sauce over top of eggs and sprinkle with cheese. Serve this huevos rancheros recipe with a Mexican hot pepper sauce