What are some good traditional German recipes?

Okay for school I have to bring in a lunch that feeds 10 to 20 people from Germany (preferably homemade) also i would rather have it vegiterian then meatyWhat are some good traditional German recipes?
I have a very nice German cook book published in 1971...


sweet and sour Cabbage is one of my favorites..





1 head of red cabbage


1 stick of butter


salt and pepper


1 teaspoon nutmeg


3Tablespoons vinegar


3 Tablespoons brown sugar


1 cup raisins


2 cups peeled and small diced apples


slice cabbage thinly (throw away the core)


heat butter in skillet


add cabbage and remaining ingredients and bring to a boil and let cook for about 10 mins


then place in a casserole dish and let bake for 1 1/2 hour at 350....


I cant guarantee the other students will like it but it is authentic German foodWhat are some good traditional German recipes?
Kartoffelsalat


Warm German Potato Salad


Ingredients:





3 pounds small red-potatoes (about 2 inches in diameter), washed well


10 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound)


1 large onion, chopped (about 1 1/2 c)


1/2 teaspoon sugar


3 tablespoons cider vinegar


3/4 cup beef broth


2 tablespoons chopped fresh parsley leaves





Garnish: chopped fresh parsley leaves


Directions:





In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.





While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.





Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.





Pour off all but 3 tablespoons fat from skillet and saut茅 onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.





Serve potato salad warm or at room temperature, garnished with parsley.





Bayerische Semmelkl枚sse


ngredients:





10 hard rolls (Kaiser rolls)


1-2 cups warm milk


1/2 cup Canadian bacon, diced


1 Tbsp butter, softened


1 small onion, diced


1 Tbsp parsley flakes


3 eggs


Salt and pepper


Directions:





Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.





Bring large kettle of salted water to boil. Soak bread in warm milk. Bread should be moist, but not soggy. Fry onion and bacon in butter until onion is tender. Stir onion and bacon into moist bread. Add parsley flakes, eggs, salt and pepper to bread. Stir to combine all ingredients. Shape into large dumplings. Drop into boiling water. Simmer uncovered, for 20 minutes, or until dumplings rise to surface.











Autumn Pork Chops








1. 6 pork loin chops, 1/2 inch thick


2. 1 tablespoon butter or margarine


3. 12 dried apricots


4. 6 dried pitted prunes


5. 1 1/2 cups apple cider or juice


6. 1 tablespoon sugar


7. 1 teaspoon salt


8. 1/4 teaspoon curry powder


9. 2 tablespoons cornstarch


10. 2 tablespoons water











1. In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and prunes over pork. Combine the cider, sugar, salt and curry; pour over fruit. Cover and simmer for 1 hour. Remove chops and fruit and keep warm. Combine cornstarch and water until smooth; add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and fruit.





Yield: 6 servings
German Potato Cabbage Casserole





1/4 cup All-Vegetable Shortening


1 small head green cabbage, cored and coarsely chopped


2 large onions, chopped


6 potatoes, cooked, peeled, and thinly sliced


2 tablespoons parsley


1/4 cup All Purpose Flour


1/2 teaspoon salt


1-1/2 cups chicken broth, at room temperature


2 cups shredded cheese





1. Heat oven to 350潞F. Coat a shallow 3-quart casserole dish with no-stick cooking spray.


2. Melt all-vegetable shortening in a saucepan or Dutch oven. Saut茅 cabbage and onions until tender (about 10 minutes).


3. Spoon half of the saut茅d vegetables into casserole followed by half of the potatoes. Sprinkle with parsley. Repeat.


4. Combine flour and salt. Stir into broth in a saucepan. Stir over low heat until sauce bubbles and thickens.


5. Pour sauce over vegetables. Sprinkle shredded cheese over top of casserole.


6. Bake at 350潞F for 40 to 45 minutes or until bubbly.








Knephleas (Potatoes, Dumplings and Cheese)





4-5 medium potatoes, sliced


2 cups flour


1/2 teaspoon salt


1/2-3/4 teaspoon baking powder


2-3 eggs


1/3 cup water


2-3 onions, sliced


butter (for cooking)


longhorn cheese or cheddar cheese, grated (as much as you want)





Cook the potatoes in salted water until done.


Mix together the flour, salt, baking powder, eggs and approximately 1/3 cup water (use enough water to make dough the right consistency for small drop dumplings).


Drop the mixture into boiling salted water.


Cook 15-20 minutes or until dumplings are done in the center.


While they are cooking, saute 2 or 3 sliced onions in butter and grate Longhorn or cheddar cheese.


When potatoes and dumplings are done, drain and mix together gently.


Alternate a layer of potatoes and dumplings, and a layer of cheese, beginning and ending with potatoes and dumplings.


Spread sauted onions and butter over top.
that is very funny. Germans like to eat meat and their Bratwurst is famous. Other classic German meals include Sauerbraten, Bratkartoffeln, and sauerkraut. My mom often makes a dish with purple cabbage that is good and their potato salad is also good but it usually contains bacon.
Here are two websites for you:





http://www.grouprecipes.com/s/traditiona鈥?/a>





http://www.tevedelweiss.org/german-recip鈥?/a>
then make it vegiterian.
Apelpfannkuchen == top them with Vanilla or Lemon Sauce or vanilla ice cream.








Batter:


1 1/4 cups sifted all-purpose flour


2 tablespoons sugar


1 teaspoon baking powder


1/4 teaspoon salt


1 1/4 cups milk


1 extra large egg


1 tablespoon melted unsalted butter or margarine


1/2 teaspoon vanilla extract


Apple Mixture:


3 medium-sized Golden Delicious or tart cooking apples (about 1 1/4 pounds)


2 tablespoons sugar mixed with 1 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg


1 tablespoon freshly squeezed lemon juice


2 tablespoons unsalted butter or margarine


1/4 cup water





Topping:


2 tablespoons Vanilla Sugar or Vanilla 10X sugar








For the pancake batter: Sift the flour, sugar, baking powder, and salt into a small mixing bowl and make a well in the center. Whisk the milk, egg, melted butter, and vanilla until smooth in a 1-quart measure. Pour into the dry ingredients, and whisk until creamy. Cover and let stand while you prepare the apples.


For the apple mixture: Quarter each apple, then peel, core, and slice each quarter crosswise 1/8-inch thick, letting the slices fall into a large mixing bowl. Add the sugar mixture and lemon juice and toss well. Melt the butter in a heavy 12-inch skillet over moderate heat, then let it foam up and subside. Add the apple mixture and saute 2 minutes, stirring often. Pour in the water, reduce the heat to low, cover, and cook 5 minutes. Uncover, raise the heat to moderate and boil, uncovered, shaking the skillet often, for 1 1/2 to 2 minutes, just until all juices boil away. Scoop the skillet mixture into a 1-quart measure and reserve.





Preheat the oven to 150 to 200 degrees F.





To cook the pancakes: Generously oil the bottom and sides of a well-seasoned 10-inch omelet pan or spray with nonstick vegetable cooking spray and set over moderate heat for 1 minute. Remove the pan from the heat, pour in a scant 1/3 cup of the pancake batter, and tilt the pan first to 1 side, then to another, until the batter coats the bottom of the pan in a thin, even layer. Set the pan on a hot pad on the counter, then by hand, arrange 1/2 cup of the apple slices on top of the batter in the pan, distributing them as evenly as possible. Pour in another scant 1/3 cup batter, covering the apples as uniformly as possible. Tilt the pan gently to distribute the batter more evenly, if necessary.





Set the skillet over moderate heat and cook the pancake, uncovered for 1 minute. Reduce the heat to low and cook, uncovered, 2 minutes longer, until the pancake has dried around the edge and holes begin to appear on top. Spray a small, thin-bladed spatula with the cooking spray, carefully loosen the pancake around the edge, then shake the pan over the heat several times until the pancake moves freely. Quickly spray a large, flat round plate with the cooking spray and ease the pancake onto it right side up. Using potholders to protect your fingers, invert the omelet pan on the plate, then invert once again so the pancake is in the pan uncooked side down. Set over moderate heat and cook the pancake, uncovered, for 2 minutes. Slide onto a large round, ovenproof plate, cover with foil, and set in the warm oven. Cook the remaining pancakes the same way, recoating the skillet with cooking spray before each new pancake. As each new pancake finishes cooking, slide on top of the foil covered pancake, top with more foil and return to the warm oven. When ready to serve, slide each pancake onto a heated plate and dust with vanilla sugar.





Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler. Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle. As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown. Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate, cover with foil, and keep warm. Cook the 3 remaining pancakes the same way. Dust with sugar and serve


---------------


Kartoffelpuffer


Potato Pancakes





2 pounds potatoes, peeled and quartered


1 large onion, quartered


1/2 cup milk


1/2 - 1 cup flour (use 1/2 cup flour with drier


potatoes; up to 1 cup with more watery


potatoes


2 teaspoons salt


2 eggs


Vegetable oil


Directions:





Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.


In a large, heavy skillet heat 1/2 inch frying oil until hot. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.


Drain on a paper towel.





---------


GERMAN SPICE COOKIES


4 cups all-purpose flour


2 cups ground walnuts


2 teaspoons baking powder


1/4 teaspoon paprika


1/4 teaspoon freshly ground black pepper


1/4 teaspoon ground ginger


1/4 teaspoon ground cloves


1/4 teaspoon ground coriander seed


1/4 teaspoon anise seed


1 1/4 cups shortening


1 cup white sugar


1 egg


2 (1 ounce) squares semisweet chocolate


DIRECTIONS


In a medium size bowl, combine the flour, walnuts, baking powder, and spices. Set aside.


In a large bowl, cream the vegetable shortening with the sugar until light and fluffy. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 8 hours or overnight.


Preheat oven to 350 degrees F (180 degrees C).


On a floured surface, roll out the dough to a thickness of 1/4 inch. Cut into rounds using a 2-inch round cookie cutter and place 1-1/2 inches apart on ungreased cookie sheet.


Bake for 15 to 18 minutes, until golden. Transfer to a wire rack to cool.


Melt chocolate over low heat and drizzle over cooled cookies


---------


Spaetzle - German:





25 min 10 min prep





3 large eggs


2 cups flour


2 tablespoons butter


1 cup milk


1/2 teaspoon salt





1. Beat eggs well; add remaining ingredients and beat until the dough blisters.


2. Drop from the tip of a wet teaspoon into boiling salted water.


3. Cook until tender (about 15 minutes). Drain.


4. Toss with melted butter.


-------------





Gurkensalat


Cucumber salad





2 large cucumbers


2 tablespoons cider vinegar


1 tablespoon sugar


1/2 teaspoon salt


1/4 teaspoon pepper


1 cup sour cream


2 tablespoon minced fresh parsley





Directions:


Peel cucumbers and cut into very thin slices. Mix together vinegar, sugar, salt, and pepper and pour over cucumbers. Marinate about 20 minutes. Drain off liquid, toss cucumbers with sour cream. Top with fresh parsley and serve


----