Read these 48 Recipes Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about German tips and hundreds of other topics.
For a great fruit bowle, you need:
2 bottles of dry white wine, chilled (buy a German Landwein, Mosel-Saar-Ruwer or a Bocksbeutel from Franken)
1-2 bottles of fake champagne, chilled (such as Kellergeister, Henkel Trocken)
½ - 1 bottle of club soda
1 lemon, sliced, without peel (lemon juice is fine, too)
4 kiwi fruit, sliced (alternatively you can use sliced peaches, apricots, or strawberries)
a big “bowle” jar (alternatively you can use a big pot or bucket
aluminum foil or a lid to cover the jar
a soup ladle
Mix all ingredients in the bowl and let it sit in a cool spot for at least 2 hours. Do not add any sugar. Serve in chilled glasses with spoons. Be warned of eating too much fruit: they will have absorbed quite a bit of alcohol.
If you want to make a kid-friendly bowle, leave out the alcohol and substitute it with pear juice, apple juice, or orange juice. - Cheers!
Deutsche Bratwurst mit Sauerkraut
This is a classic combination and easy to do.
6 slices bacon
1 small onion, chopped
1 clove garlic, minced
2 lbs. sauerkraut, rinsed and well drained
2 medium potatoes, peeled and sliced
1 cup water
1/2 cup dry white wine or apple juice
1 Tbs. brown sugar
1 tsp. chicken stock powder
1 tsp. caraway seed
1 bay leaf
1 lb. Bratwurst
1 large apple, cored and sliced
Cook bacon in a heavy nonstick skillet over medium high heat 4-5 minutes until crisp. Crumble and set aside. Discard all but 2 Tbs. drippings from skillet. Reduce heat to medium. Cook onion and garlic in reserved drippings 4-5 minutes, stirring occasionally, or until tender. Stir in sauerkraut and next 7 ingredients. Increase heat to high. Add up to 1/2 cup more water, if necessary, to cover potatoes. Bring to a boil. Make 2 shallow cuts across sausage. Add to sauerkraut. Reduce heat to low, cover, simmer 10-15 minutes, stirring occasionally. Add sliced apple. Cover and cook 5-10 minutes more. Remove bay leaf. Serve with a glass of dry, white wine (Frankenwein, Bocksbeutel, Riesling).
This recipe helps you get rid of stale beer without throwing it. It tastes good, too.
3 cups plus 2 teaspoons self-rising flour, divided
3 tablespoons sugar
3 tablespoons reduced-calorie stick margarine, melted
1 (12-ounce) can light beer
Vegetable cooking spray
Coat a 9 x 5-inch loaf pan with cooking spray, and lightly dust with 2 teaspoons flour; set aside. Combine the remaining 3 cups flour and sugar in a bowl; stir well, and make a well in the center of the mixture. Add the melted margarine and beer, and stir just until moistened. Pour the batter into prepared pan. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Cut bread into 8 slices; cut each slice in half.
Yield: 16 Servings.
Calories: 107 (11% from fat); PROTEIN 2.4g; FAT 1.3g (sat 0.2g, mono 0.4g, poly 0.5g); CARB 20.9g; FIBER 0g; CHOL 0mg; IRON1.1mg; SODIUM 332mg; CALC 83mg
Bayrischer Wurstsalad (serves 4)
This is a staple in the south of Germany. An ideal dish for parties.
1/2 pound bratwurst 2 dill pickles 1 onion 3 tablespoons white wine vinegar 1 tablespoon prepared mustard 2 tablespoons olive oil 1/2 teaspoon seasoned salt 1/4 teaspoon white pepper 1/4 teaspoon paprika 1/4 teaspoon sugar 1 tablespoon green onion, chopped 1 tablespoon parsley, chopped
Slice bratwurst. Finely chop dill pickles and onion. In a large serving bowl combine together white wine vinegar, prepared mustard, and olive oil. Add seasoned salt, white pepper, paprika, and sugar. Add chopped green onions and stir in the bratwurst, pickles, and onions, toss until mixed. Garnish with chopped parsley.
German Potato Soup (serves 8)
A basic soup which is easy to prepare and very satisfying.
1/4 pound bacon
chopped 1 onion
peeled and chopped 10 cups chicken broth
4 cups chopped potatoes
1 cup fine egg noodles
Fry bacon and onion. Add chicken broth and potatoes. Cook until tender, then add fine egg noodles. Simmer for 10 minutes. Serve hot. You can add franks or any other kind of sausage to the soup.
This is an easy recipe for a great blueberry pie.
3 cups sifted all-purpose flour
1 3/4 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups milk
2 large eggs
2 teaspoons vanilla
1 teaspoon freshly grated nutmeg, or to taste
Grated peel of 1 lemon
1 1/2 cups chopped nuts
3 cups blueberries
Sifted confectioners' sugar, for garnish
Preheat oven to 350 degrees F. Butter and flour a 9- x 12-inch baking pan. Sift flour in bowl, add 1 1/2 cups of the sugar, baking powder & salt. Blend in shortening & milk. With an electric Beat batter with mixed, 3 minutes. Beat in eggs, vanilla, nutmeg & lemon peel. Beat for 2 minutes. Stir in nuts & pour batter into the prepared pan. Top with blueberries. Sprinkle with remaining sugar. Bake kuchen for 40-45 minutes. Cool, cut into squares, dust with confectioners' sugar. Yields 12 squares
3 medium potatoes, boiled the previous day, peeled
1 tablespoon butter
2 egg yolks
pinch of salt
2-3 heaping tablespoons flour
1 1/4 lbs. damson plums (sometimes called prune-plums)
1 sugar cube for each plum
1/4 cup bread crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon
Wash the plums, wipe dry, remove stones, and insert a sugar cube into the center of each plum. Smash the boiled potatoes and mix with the cool melted butter, egg yolks, and salt, then add as much flour as it takes to produce a slightly adhesive dough. Note that less flour you use the better they will turn out. Keep your hand cool, take enough dough to cover the plums with 1/4-1/2 inch thickness; carefully press the edges together. Drop into boiling water and simmer until they start to float. Serve with melted butter, and sprinkle sugar, cinnamon, or a combination of both on it. Or serve with breadcrumbs, browned in butter.
This dish is popular in Southern Germany and Austria. You need: 5 ripe apples, 1/4 stick of butter, 9 oz. plain flour, 3-5 egg yolks, salt, 1-2 tbsp. sugar, 1/2 tbsp vanilla extract, 3 cups & 5 tbsp. of milk, 3-5 egg whites, 1 stick of butter or margerine, sugar for sprinkling. - Peel and dice apples, stew in butter, let cool. In a bowl, mix flour, egg yolks, some milk, salt, sugar and vanilla extract. Stirr constantly to avoid lumps. Mix batter with apples. Whisk egg whites until stiff, fold into batter. Heat fat in frying pan, pour in enough batter to cover the bottom. Fry the underside to a light yellow. Tear into small pieces with two forks. Turn pieces frequentlu until brown on both sides. Set aside. Repeat with more batter. Serve sprinkled with sugar. Takes about 10 minutes.
For this popular German dish you need: 4 thin slices of pork (leg), prepared mustard, salt, 2 oz. fat, 1-2 cups water, 1-2 tsp. corn starch powder, 1 tbsp. cold water. - Beat meat lightly, spread with mustard, season with salt and roll up from the narrow end. Fasten with skewer or thread. Brown well in hot fat. Add one cup of water, cover and braise over low heat until done. Thicken gravy with corn strach powder, blended with some more water. Season to taste. Takes about 1 1/2 hours.
2 cups milk
1/2 cup butter or margarine
1 cup powdered sugar
2 packs dry yeast
2 teas. salt
1 teas. vanilla extract
1/2 cup sugar
1/4 cup almonds, chopped
7 cups flour
Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled (1 hour more). Divide dough in half.
Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix powdered sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels.
German recipes and tips is an interesting discussion group centering on recipes, stories and requests about German and Old World cuisine and culture. You can post your own questions or browse their extensive archives. All information is in English. Click here:
The German television station Suedwestrundfunk (SWR) sends out a free newletter (SWR Grossmutter-Rezepte), which is full of traditional German Christmas recipes. The newsletters are a transcript from the popular
SWR-television series "Was die Grossmutter noch wusste". The newsletter is in German. To sign up for the letter, go to
Click on `e-mail abo.`
Bayrischer Kartoffelsalat:(Serves 4)
A lighter version of German-style potato salad without the bacon. Cooking the potatoes in chicken broth makes them extra tasty.
4 potatoes, peeled and sliced into 1/4-inch rounds 2 cups chicken broth 3/4 teaspoon salt, divided 1/4 cup olive oil 1/3 cup chopped peeled white onion 2 tablespoons lemon juice 1/2 teaspoon sugar
In a large saucepan over medium-high heat, cook potatoes in chicken broth and 1/2 teaspoon of salt for 12 minutes, or until tender; drain. Transfer to a serving bowl while warm and toss onions and oil. In a small bowl or measuring cup, dissolve sugar and remaining 1/4 teaspoon of salt in lemon juice. Pour over potatoes and mix gently. Chill for 1 hour before serving.
German Potato Salad With Broth
Prep Time: 15 min. Cook Time: 30 min.
10 medium potatoes
1 can (14 oz.) beef broth (1 3/4 cups)
1/4 cup cider vinegar
1/4 cup all-purpose flour
3 tbsp. sugar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
1 medium onion, chopped
3 tbsp. chopped fresh parsley
Place potatoes with water to cover in saucepan. Heat to a boil. Cook over low heat 20 min. or until tender. Drain. Cool and cut into cubes. Mix broth, vinegar, flour, sugar, celery seed, salt and pepper in saucepan. Add onion. Cook until mixture boils and thickens, stirring. Cook over low heat 5 min. or until onion is tender. Toss potatoes, parsley and broth mixture until evenly coated. Serve warm. Serves 12.
"Gruene Eier" - "Eggs with Green Sauce", or "Oeufs Mollets with Green Sauce", this meal serves 2:
A sauce of puréed peas and asparagus is the coating for soft-boiled eggs in this recipe. Lovely summery food, best served with rice and a tossed salad - and some warm, fresh bread on the side.
2 eggs, boiled for 4 minutes
Peas, 75 g (3 oz) cooked
Asparagus, 75 g (3 oz) cooked
Sunflower margarine, 25 g (1 oz) melted
Béchamel sauce, 5 tbs
A little single cream
Salt and pepper
Parsley sprigs to garnish
Plunge the boiled eggs into cold water as soon as the four minutes are up. When they are cold, peel very carefully, making sure not to break the white. Purée the peas and the asparagus together with the melted margarine and béchamel - the purée should be smooth and a lovely shade of green. Thin out with a little single cream and season to taste. Divide the mixture into the bottom of two ramekin dishes. Put the eggs on top and garnish with a sprig of parsley. Serve at room temperature.
Weiche Bretzeln (Pretzels) for 16 people
1 package yeast 4 cups flour 1 cup warm water 2 tablespoons butter, softened 1/2 teaspoon salt 1 tablespoon sugar 5 tablespoons baking soda 1/2 cup coarse salt
In a large bowl, sprinkle yeast over warm water and stir until dissolved. Stir in softened butter, salt, and sugar. Beat in 1-1/4 cups flour; adding up to 2-3/4 cups flour gradually, kneading the dough until no longer sticky.
Place the dough in a greased bowl and let rise until double, about 1 hour.
Punch down and divide into 12 to 16 pieces. Roll out in your hands into a 18" length and twist & fold into a pretzel shape. Place on greased baking sheets and let rise again until double.
Preheat oven to 375 degrees.
In a large shallow saucepan, mix water with baking soda and bring to a boil. Gently lower the pretzels into the water for 1 minute, or until they float to the top. Return to the baking sheet and sprinkle with coarse salt.
Bake for 10 to 12 minutes.
1 cm is equivalent to 0.39 inches.
1 cup is equivalent to 16 tablespoons and 240 ml.
1 cup is equivalent to 8 fluid ounces and 240 ml.
1 desertspoon is equivalent to 2 teaspoon and 10 ml.
1 gallon is equivalent to 4 quarts (128 fluid ounces) and 3.785 l.
1 gramm is equivalent to 0.035 ounces.
1 inch is equivalent to 2.54 cm.
1 kilo is equivalent to 2.208 pounds.
1 liquid ounce is equivalent to 2 tablespoons and 30 ml.
1 liter is equivalent to 1.057 quarts.
1 ounce is equivalent to 28.35 g.
1 peck (dry) is equivalent to 8 quarts.
1 pint is equivalent to 2 cups or 16 fluid ounces and 480 ml.
1 pound (Am.) is equivalent to 16 ounces and 454 g.
1 pound (Eu.) is equivalent to 500 g.
1 quart is equivalent to 4 cups or 32 fluid ounces and 946 ml.
1 tablespoon is equivalent to 3 teaspoon and 15 ml.
1 teaspoon is equivalent to 120 drops of water and 5 ml.
1 teaspoon is equivalent to 60 drops of thick fluid and 5 ml.
1/2 cup is equivalent to 4 tablespoons and 120 ml.
1/3 cup is equivalent to 5 tablespoons + 1 teaspoon and 80 ml.
1/4 cup is equivalent to 4 tablespoons and 60 ml.
1/8 teaspoon is equivalent to a pinch and 0.6 ml.
4 eggs, 2/3 cup flour, 1 teaspoon salt, 2/3 cup milk, 3 tablespoons butter.
Butter a heavy 10 inch oven-proof skillet. Preheat oven to 450 degrees. Beat the eggs with a fork to blend. Slowly add flour, beating constantly. Stir in salt and milk. Pour the batter into the skillet and drop the butter by teaspoonfuls into the batter. Bake at 450 degrees for 15minutes - reduce heat to 350 degrees and bake another 10 minutes. Remove from oven and sift powdered sugar over top. Serve with heated maple syrup.
German Fruit Salad
Ingredients: 24 ounces small curd Cottage cheese, 8 oz. carton of Cool Whip, 6 oz. package of orange Jell-O, 13 ½ oz. can crushed pineapple drained, 11 ½ oz can mandarin oranges drained.
Blend cottage cheese and Cool Whip. Add Jell-O powder, orange and pineapple.
Pour into shallow glass pan, about 8x12 inches. Chill 3 to 4 hours. Serves 10 people.
Liptauer Kaese (serves 12)
6 ounces cream cheese, softened 1/4 cup butter, softened 1 teaspoon paprika 1 teaspoon capers 2 anchovies, chopped 1 green onion, chopped 1/2 teaspoon caraway seed 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound crackers
In a bowl, cream together softened cream cheese and softened butter. Add paprika, capers, chopped anchovies, chopped green onion, caraway seed, salt, and pepper; combine well. Pack into a serving crock and chill, covered, overnight. Serve with crackers.
Pancakes are very popular in Germany. You'll love this variety with apples.
2/3 cup all purpose flour
2 tsp. sugar
1/4 tsp. salt
4 eggs, lightly beaten
1/2 cup milk
2 Tbs. sugar
1/4 tsp. cinnamon
1/2 cup unsalted butter
2 apples, peeled, cored and diced
Sift first 3 ingredients together in a bowl, set aside. Combine next 2 ingredients in a large mixing bowl. Stir in flour mixture gradually & beat smooth. Combine sugar & cinnamon in a bowl, set aside. Melt 1/4 cup butter in a heavy nonstick skillet over medium high heat. Saute apples 4-5 minutes, stirring frequently until just tender. Toss cinnamon mixture with apples. Melt 1 Tbs. butter in a heavy 6 inch nonstick skillet over medium high heat. Add pancake batter to about 1/4 inch depth. Cook 1 minute. Sprinkle 1/4 of the apples over batter. Pour enough batter over the top to just cover apples. Cook Eierkuchen until bottom is lightly browned. Turn & cook 1-2 minutes more. Keep warm until ready to serve. Repeat process with remaining batter and apples. Serve immediately with butter and maple syrup. Serves 4 people.
3/4 cup sweet butter, softened
3/4 cup sugar
1 cup finely ground almonds
1 tbsp. Kirschwasser (cherry brandy)
1-1/2 cup flour
1 tsp. cinnamon
Grated rind of 1/2 orange and 1/2 lemon
1 cup good quality raspberry preserves
1 egg, lightly beaten with 1/2 tsp. water
1 tsp. finely ground cloves
Butter one 9 inch springform pan. Cream butter and sugar and beat until fluffy and creamy in color; gradually add almonds and Kirschwasser. Sift flour with cinnamon and cloves; add grated rinds and stir into butter mixture. Spread about 2/3 of dough on bottom and about 2/3 up sides of pan; spread raspberry preserves over dough. Roll remaining dough between 2 sheets of waxed paper; cut into 1/2 inch wide strips. Put in refrigerator to chill. Form strips into a latticework pattern on top of preserves, laying a strip around circumference. Push dough on sides down over strip around circumference and flute; brush top with egg mixture. Bake at 350 degrees for 35 minutes, until top is golden brown. Allow to cool about 10 minutes before removing sides of springform.
Fasching is famous for its "Krapfen" - a variation of a doughnut. Perhaps I should say `infamous`, as it is the custom to serve ‘regular' Krapfen with sweet fillings, such as plums or apples – and ‘goofy' ones filled with mustard! These are usually part of Fasching parties thrown by adults, schoolteachers and kids.
For a picture of a typical Krapfen, go here:
http://www.gourmet-patisserie.com/krapfen%20bild.htm. Perhaps by now you are interested in making your own. You can find an easy recipe in English at this page: http://cs-people.bu.edu/akatlas/Speisen/krapfen-dough.html.
German Egg Noodles
3 – 3 ½ cups flour, 12 eggyolks, 1 whole egg, 2 teaspoons salt, 4 qts. chicken turkey or beef broth.
Beat eggs and salt with fork to mix salt. Gradually add 1 cup flour until mixed. Add more flour a little at a time until too thick to stir. Hand knead with more flour until no longer sticky. Separate into 4 balls to make it easier to work with. Roll out on floured board or counter until almost thin enough to see through. Dry several hours turning over with spatula to loosen from surface, occasionally. If weather is damp, it will take longer. Stack all four sheets together, brushing any excess flour off and roll jelly roll fashion. Slice diagonally the width you want. To keep noodles from being too long, slice diagonally the other direction (like the point of a pencil). Continue slicing first one side, then the other, keeping the point, until all are cut. If noodles seem to be sticky when cutting, unroll and dry longer. If they crumble, they were dried too long After all are cut, spread out and dry about 30 minutes more, otherwise they tend to stick together when cooked. Bring broth to a rapid boil. Add noodles and cook about 5 minutes. Broth will thicken slightly due tot he flour on the outside of the noodles. The noodles go well with a holiday turkey or beef roast. Dried noodles may be stored in refrigerator a few days and can also be frozen.
This recipe needs some effort, but once you've tasted the result, you'll be a fan.
1 egg, beaten 1/2 teaspoon salt 2 tablespoons oil 1 cup flour 1 tablespoon warm water 1 teaspoon oil 1/4 cup SUN-MAID© Raisins 2 tablespoons water 8 apples, sliced 1/2 cup sugar 1/3 cup butter 3/4 cup dry bread crumbs 1/3 cup walnuts, chopped 1 teaspoon ground cinnamon 1/2 cup sugar 3 tablespoons butter, melted
In a large bowl, combine together beaten egg, salt, oil, and flour. Add warm water and blend to form a soft dough. Remove the dough from the bowl and knead for 10 to 15 minutes, or until smooth. Place in a large bowl and brush with oil. Cover and set aside for 30 minutes.
In a small bowl, soak raisins in water. Place thinly sliced apples in another bowl and sprinkle with sugar. Melt butter in a small skillet over medium heat. Stir in dry bread crumbs and cook until browned, about 5 minutes. Combine the bread crumbs, the raisins (with liquid), chopped walnuts, cinnamon, and sugar; mix well.
Roll the dough very thin, brushing with melted butter as needed to keep pliable. Spread the apple mixture on top leaving a 2-inch border all around. Roll up jellyroll fashion and place on an ungreased baking sheet curved into a horseshoe.
Brush surface of the roll with melted butter. Bake at 400 degrees for 20 minutes then lower the heat to 350 degrees. Brush again with remaining butter. During the last 5 minutes of baking, sprinkle the raisins mixture evenly on top.
The German Cookbook : A Complete Guide to Mastering Authentic German Cooking, by Mimi Sheraton Random House; ISBN: 0394401387
As the German recipes are fully "translated” for an American kitchen, this book makes it very easy for you to serve authentic German meals.
Get it at Amazon.com for $27.96
There are many recipes for Hackbraten. In this one, a sweet, zingy mustard sauce gives an edge to the German family favorite. Brown sugar, black pepper and vinegar meld in a tomato base lavishly coating this Hackbraten (meatloaf). Try this!
1 1/2 pounds lean ground beef 1 cup soft bread crumbs 1 (8-oz) can tomato sauce 1 egg 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 2 tablespoons brown sugar 2 tablespoons dry mustard 1 tablespoon vinegar
Preheat oven to 350°F.
Combine ground beef, bread crumbs, three-fourths cup tomato sauce (reserve remaining 1/4 cup for later), egg, salt and pepper; mix until well incorporated. Gently press mixture into an 8½x4½x2½-inch loaf pan; set aside.
Whisk remaining 1/4-cup tomato sauce, brown sugar, dry mustard and vinegar in a small bowl. Pour over meat. Bake 1 hour 15 minutes or until browned and bubbling. Remove from oven; cool for about 5 minutes. Serve immediately.
Tip: Leftovers make wonderful sandwiches -- just chill and slice.
Deutsche Kartoffelsuppe mit Bohnen
Potato soup is very popular in Germany. This variety uses beans, a good source of fiber. If you cannot get the type of sausage suggested below, substitute with franks.
3/4 tsp. oil
1/3 cup onion, chopped
2/3 cup carrots, sliced
2/3 cup potato, peeled, cubed
2 Tbs. plus 2 tsp. fresh parsley, chopped
1/4 tsp. dried marjoram leaves (optional)
9 ounces beef stock
5 ounces Bratwurst, Knackwurst or smoked turkey kielbasa, cut into 1/2 inch slices
10 ounces canned beans, not drained
9 ounces canned cut green beans, not drained
Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender. Add carrots and next 4 ingredients. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer about 15 minutes (until vegetables are tender). Add sausage and beans. Cook until thoroughly heated. Serve with a dry white wine.
The Martinsgans (St. Martin's goose) is a popular German dish, which is traditionally served in late fall or early winter. Try out the following link for an excellent Martinsgans recipe:
It is for a "Martinsgans mit Aepfeln, Kartoffeln und Pilzen gefuellt", i.e. for a goose stuffed with apples, mushrooms and potatoes. This page is in German.
Prep: 5 min, cook: 5 min., serves 4
1/4 cup coarse grain mustard
1 Tbs. dark brown sugar, firmly packed
2 Tbs. honey
1-1/2 Tbs. red wine vinegar
2 tsp. dry mustard
1 Tbs. prepared horseradish
1 clove garlic, minced
1/4 cup water
4 4 ounce turkey ham steaks, or ham steaks
8 slices rye bread
Combine first 7 ingredients in a mixing bowl. Cover and set aside to let flavors meld. Place water and ham in a heavy nonstick skillet over medium heat. Simmer ham 5 minutes or until heated throughout. Drain ham and serve on bread with mustard mixture. You can serve the dish with a dry white wine, such as Bocksbeutel from Frankonia.
German Potato Salad with Bacon
12 boiled potatoes, 12 slices bacon, 1 large onion, chopped fine, 2 tablespoons flour, 2 teaspoons salt, ½ teaspoon pepper, 6 tablespoons sugar.
Cut bacon into small pieces. Fry until bacon is brown. Pour off 1/2 of grease. Add onions and stir in flour, salt, pepper, sugar, vinegar and water. Cook until thick. Add to potatoes. Reheat to serve.
German Peach and Cream Kuchen
1 ½ cups flour, ¾ cup sugar, ¼ teaspoon baking powder, 1 teaspoon salt, ½ cup margarine, 1 can sliced peaches (drained), 1 teaspoon cinnamon.
Mix flour, 1/4 cup sugar, baking powder and salt, cut in margarine until crumbly, press into bottom of spring form (9 inch) pan. Arrange peaches on top, combine remaining sugar and cinnamon, sprinkle over peaches. Bake at 400 degrees for 15 minutes. Blend egg yolks and sour cream, spoon over peaches. Bake 20 minutes longer. 8 servings.
Kartoffelbrei (German Mashed potatoes)
5 potatoes 2 tablespoons butter, divided 1/8 teaspoon pepper 1/2 cup sour cream 1 tablespoon horseradish 2 teaspoons parsley, chopped
Peel and quarter potatoes. In a saucepan, cook in boiling salted water until tender; drain and mash, adding 1 tablespoon butter and pepper. Add sour cream, horseradish, and chopped parsley. Whip with an electric mixer until fluffy then place in a serving bowl. Top with 1 tablespoon butter before serving. (serves 4)