[Sca-cooks] canned gravy??????

[margali]

ooooh, we love sauerbraten=) though lately we have been having it with 
spaeetzle

you should make either spaetzle or bread dumplings...dumplings are 
relatively easy to make and sop up the sauce very nicely=)

scrumming for a link to a recipe page...
http://www.recipesource.com/ethnic/europe/german/
looks to be pretty complete=)

bayerische semmelkloesse
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

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

and maybe red cabbage/blaukraut

Lard, oil, or bacon  	 chopped  		2 T, or 3 slices
Onion 			 chopped 		1 ea
Red cabbage 		 cored, shredded 	1 head
Red Wine Vinegar 	  			2 T
Bay leaves 	  				2 ea
Cloves 		  	 whole 			3 ea
Stock or water 	  				1 to 1 1/2 cups
Sugar 	  					1 T

METHOD

    1. Heat the lard or oil, or sauté the chopped bacon over medium heat 
in a large pot.
    2. Add onions and sauté till translucent.
    3. Add cabbage in batches and stir till wilted.  Stir in the vinegar.
    4. Add the rest of the ingredients and season to taste with salt and 
pepper.
    5. Simmer covered over low heat for 30-45 minutes, adding water if 
necessary.

NOTES
	Blaukraut, also known as rotkohl, is a common German side dish.  It is 
most often served with roast beef, pork or game.
	Variations:
	Add 1 diced carrot along with the onions.
	Add 2 t caraway seeds with the onions for a variation in flavor.
	Add 1 or 2 apples, peeled, cored and sliced, after the onions have been 
sautéed.  Heat through 1-2 minutes before adding the cabbage. 
Especially good with pork.
	Add some German sausages or cubed ham when the cabbage is wilted. 
Continue with the recipe.
	Add 1/4 cup red or white wine with the water or stock.  Red is 
especially tasty with venison or duck roasts; white wine with goose.
	Stir in 2-4 tablespoons of currant jam or cranberry sauce at the end of 
cooking.
	The vinegar in the recipe helps the cabbage to keep its bright purple 
color, as does the initial sautéing in hot fat before adding the liquid.
	Some recipes call for the sugar to be added with the onion.  This 
allows it to caramelize for a deeper, richer flavor.

hm, now i am thinking of medieval german for the duckfest this pennsic=)
note to self, check in sabina for the menu planning=)
margali
and if christian would delurk and send recipes....HINT


karobert at unm.edu wrote:

> cailte
> introducing sauerbraten and strawberry shortcake this year, tho not at
> the same meal....