Posted on 09/19/2001 5:12:00 PM PDT by carlo3b
Planning an Octoberfest party? Well we have, and here's a few suggestions for your consideration;
OCTOBERFEST MENU
POTATO, SAUSAGE, AND CABBAGE SOUP
ROTE BEETE - PICKLED RED BEETS
KARTOFFELSALAT, COLD POTATO SALAD
HOT GERMAN STYLE POTATO SALAD
CUKECUMBERS, PICKLED CUCUMBER
HERINGSALAT, (Herring Salad)
SCHWEINEKOTELETT in Zweibelsosse (Pork Chops in Onion Sauce)
BRATWURST
SAUERBRATEN MEATBALLS, WITH SAUCE
KIELBASA, SMOKED TURKEY
ROTKOHL is a traditional German specialty of sweet and sour red cabbage, which is heated and served as a side dish with a meat entree.
SAUERKRAUT is made the old fashion way using only 3 ingredients: cabbage, salt and water, splashed with cider vinegar.
CARROTS IN BEER
SPATZEL, BUTTERED NOODLES
SPICED APPLE SAUCE
ROGGENBROT (German rye Bread)
APFELSTRUDEL (apple Strudel)
GERMAN WHITE CHOCOLATE CAKE
MARZENBIER, A Light , golden-brown and lively flavored beer which comes mostly from Munich.
BERLINER WEISS, A light beer brewed from wheat through natural fermentation
ALTBIER, This beer also brewed from natural fermentaion comes primarily from Cologne and Westfälen.
MUNCHENER, This Dark beer originates in Munich and is quite strong
BOCKIER, This beer is also strong and dark but it is also very aromatic. It is brewed throughout Germany now but it finds it's origins in a small town called Einböck
Starting The Fire
Beef should be grilled at medium temperature. To check the temperature of coals, hold the palm of your hand 4 inches above the coals. If heat forces you to pull your hand away...
Beef Doneness Guide
The best way to determine doneness is to use a meat thermometer. Always cook ground beef to medium doneness (160 degrees F). If you don't have a meat thermometer, cook ground beef until the center is no longer pink and the juices run clear. Test burgers by cutting them in half.
It's perfectly safe to enjoy steaks while they're still pink in the middle. Use the following guidelines to determine your preference:
Grilling is a low-fat cooking method, because as the meat cooks, the excess fat drips off the meat and into the fire. Of course steaks and burgers are the standard grilling favorites, but don't forget about beef kabobs and ribs! Grilling even gives beef roasts a great smoky flavor.
MONDAY: It's fun to cook for Bob. Today I made angel food cake. The recipe said beat 12 eggs separately. The neighbors were nice enough to loan me some extra bowls. TUESDAY: Bob wanted fruit salad for supper. The recipe said serve without dressing. So I didn't dress. What a surprise when Bob brought a friend home for supper. WEDNESDAY: A good day for rice. The recipe said wash thoroughly before steaming the rice. It seemed kinda of silly but I took a bath. I can't say it improved the rice any. THURSDAY: Today Bob asked for salad again. I tried a new recipe. It said prepare ingredients, then toss on a bed of lettuce one hour before serving. Which is what led up to Bob asking me why I was rolling around in the garden. FRIDAY: I found an easy recipe for cookies. It said put all ingredients in bowl and beat it. There must have been something wrong with this recipe. When I got back, everything was the same as when I left. SATURDAY: Bob did the shopping today and brought home a chicken. He asked me to dress it for Sunday (oh boy). For some reason Bob keeps counting to ten. SUNDAY: Bob's folks came to dinner. I wanted to serve roast. All I could find was hamburger. Suddenly I had a flash of genius. I put the hamburger in the oven and set the controls for roast. It still came out hamburger, much to my disappointment. GOOD NIGHT DEAR DIARY. This has been a very exciting week. I am eager for tomorrow to come so I can try out a new recipe on Bob. If we could just get a bigger oven, I would like to surprise him with Chocolate Moose.
Have veal flattened and cut into 4 pieces. Roll veal in flour. Heat skillet; melt butter; brown cutlets quickly. Add Marsala.
Cover; simmer over low flame 5 minutes or until meat is tender. Sprinkle with salt and pepper. Serve very hot with lemon
slices.
Note: Add sautéed mushrooms at simmer step and you'll have "Veal Marsala con Funghi"
If Quark makes it, will it become "Ferengi Veal Marsla con Funghi"?
Quark is the Ferengi bartender on DS9. The Ferengi race, as seen in The Next Generation, are ugly, sexist, greedy little aliens who are interested only in profit and getting theirs hands on anything of yours they happen to fancy. Quark runs many of the entertainment concessions on DS9. He has a bar, a restaurant, a gambling house (dabo), and the holosuites upstairs where your every fantasy can be played out. He spends most of his time behind the bar. If there is some scam being run in the sector it often involves him. But beyond that, he is a charming host, in a Ferengi sort of way. He forges interesting relationships with Captain Sisko and Constable Odo. He lends a hand to dissolve problems as long as there's something in it for him. His completely sexist attitude makes Kira an obvious adversary and he is consumed with passion for Dax.
10 medium potatoes
1 cup chopped onions
1/2 lb. diced bacon
2 tbsp. flour
1/4 cup sugar
2 tbsp. butter
1 tsp. salt
1/4tsp. pepper
1/2 cup cider vinegar
1 cup sour cream
chopped parsley
Cook potatoes, covered (in enough salted boiling water to cover) about 35 minutes or until tender. Peel warm potatoes. slice; add onion. In large skillet, fry bacon, then remove from heat. Lift bacon out with slotted spoon. Pour off fat; return 3 tbsp to skillet. Mix flour into fat; add sugar, butter, salt, pepper, vinegar and 1 cup water. Bring to boil, stirring. Remove from heat and add sour cream. Add potatoes, onions and 1/2 bacon; toss gently. Sprinkle with remaining bacon and parsley. Serve warm.
Of course there also Schmalzbrot which is essentially lard with little pieces of crumbled bacon smeared on a piece of sturdy bread. It tastes like, well, lard on a piece of bread but it does line the stomach nicely for a lengthy round of bier drinking.
Yummmmmmm :-D ......GULP!
Just think of me as your peck and Call Guy...LOLOL!!!
And French toast in the morning... egg and milk-soaked bread with cinnamon sugar, fried in butter in an iron skillet. We'd drizzle it with maple syrup.
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