Germany+recipes

Family recipes from Germany:
1/4 cup flour 1 egg 2 or 3 tablespoon milk 1/4 teaspoon salt Mix all ingredients with wooden spoon until smooth. Put 3 tablespoons of Crisco in large frying pan. Heat and test oil to see if it is hot so the batter will dance. Add all the mixture and spread out in the pan. Cook an both side until crispy and golden brown. Serve with jelly. Jordan Wolf, 4/08, Mrs. Martin's grandmother
 * German Pancakes**[[image:DSCN0058.JPG width="200" height="165" align="left"]]

12 veal leg cutlets (about 1 1/2 pounds) Kosher salt and freshly cracked black pepper to taste Flour for dredging (about 1 1/2 cups) 4 large eggs, lightly beaten with 2 tablespoons milk 2 cups fine dry bread crumbs 1/2 cup olive oil 4 tablespoons (1/2 stick) unsalted butter 1 lemon, quartered and seeded 2 tablespoons roughly chopped fresh parsley
 * Veal Cutlets**

Place each cutlet between two pieces of waxed paper and pound with a meat mallet or other heavy thing like a small frying pan to a 1/2-inch thickness. Dry the cutlets well with paper towels and season them with a lot salt and pepper. Dip each cutlet lightly with the flour, then dip in the egg mixture and then in the bread crumbs to coat. Place the breaded cutlets on a cake rack set over waxed paper and let them dry at room temperature for 15 minutes. In a large heavy saute pan, heat the oil over medium-high heat until hot but not smoking. Add the veal in one layer, in batches if necessary to avoid crowding, and saute just until nicely browned, 2 to 3 minutes per side then transfer the cutlets to a paper towel-lined platter as they are done and cover to keep warm Pour the fat out of the pan, wipe out the pan with paper towels, then place it back over medium-high heat. Add the butter, swirling the pan so that it melts evenly. When the butter has reached a golden brown color, immediately squeeze the lemon juice into the pan. Add the parsley and season with salt and pepper. Remove the pan from the heat and pour the brown butter over the cutlets. Serve while hot! James Weinstein 3/09 Friend


 * Cold German Pasta Salad (vegetarian)**

Macaroni pasta --cook al dente and let it get cold 1 can a green baby peas (save some of the juice) 1 red pepper -- cut into small pieces 1 small jar of sweet gherkins (Save juice) -- cut into small pieces 1 small jar of kosher dills (save juice) --cut into small pieces 1 8oz block of cheddar or mozzarella cheese -- cut into small pieces

Combine all the ingredients in a bowl

For the dressing:

Light Miracle Whip : mix the light miracle whip with juice from sweet and sour pickles, add some pea juice, add some honey mustard , salt and pepper....mix it so it has a creamy consistency --and that it seems to taste "right" or good to you (I do it a bit different each time we have o exact measurements for the dressing).

Pour over past and make sure it is coated. let it it sit a bit to soak and hopefully enjoy :-) (Josh Salzer 3/25/11- Petra)


 * German Potato Pancakes**

1 egg 1 tablespoon of all-purpose flour 1/8 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon salt 3 medium potatoes, shredded and peeled 1/4 cup chopped onion 2 tablespoons vegetable oil

Peel and shred potatoes and drain excess juice. Chop onion. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Add in potatoes and onions. Heat oil in a skillet over medium heat. In batches, drop tablespoons of mixture onto skillet and press to flatten. Cook for about 3 minutes on each side. Drain oil on paper towels. Top with jelly, sour cream, etc.

(Melissa Rush, 2013)