German Cabbage Soup

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4 Slices Bacon; Thick, Diced
1 Head Green cabbage; shredded
2 Onions; Sliced
1/2 sm Rutabaga*; Sliced
2 Carrots*; Diced
2 Potatoes; Cubed
4 c Chicken Stock Or Bouillon
2 c Water
6 Sprigs Parsley *
1 Bay Leaf *

GARNISH

1/4 c Parmesan Cheese; Grated

* The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.


In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese.

Chicken & German Noodle Soup

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2/12 to 3 lb broiler-fryer -chicken, cut up
6 c Water
2 Sprigs parsley
2 Stalks celery, cut up
1 Carrot, sliced
1 Small onion, cut up
2 ts Salt
1/4 ts Pepper
1 Bay leaf

SPATZLE

1 c Plus 2 tb flour
1/4 ts Salt
1 Egg
1/2 c Milk


Broth: In large kettle or Dutch oven combine all ingredients. Cover and simmer until chicken is tender, about 1 hour. Remove chicken from broth. Strain broth; discard vegetables. Skim off excess fat Return broth to pan. Remove chicken meat from bones; chop chicken. Add meat to broth; simmer. Prepare spatzle; add to simmering soup as directed.

SPATZLE: Stir together flour and salt in a small bowl. Blend egg and milk; stir into the flour mixture. Place half the dough in a strainer. Hold over soup kettle. With rubber spatula press dough through the strainer to form spatzel. Repeat with remaining dough. Cook and stir 5 minutes. Ladle into bowls.

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.