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A to Z Recipes Newsletter
October 26, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
Good morning everyone. We have a birthday baby! Helen from Rochester, MN is celebrating today. She and her hubby celebrated their 50th wedding anniversary this past summer at a
resort (with an intimate group of 50 family and friends). Helen says:
"I am retired now and do a lot of volunteering, red hatting, playing duplicate bridge and reading. Life has been good to me and so I try to give back wherever I can." Now, that's what I call living life to the fullest, Helen! Please drop by the A to Z Discussion Forum QT to send
Helen a personal wish. Here's Linda with one of her finest issues to date...
Hi from Linda in Michigan.
Frankenmuth, Michigan. This little German town in mid-Michigan is my second favorite place to visit in Michigan. Mackinac Island is my favorite, but that is material for another issue. Anyway, every fall, my infamous neighbor Dawn Miller and I make the 1 and ?? hour drive to Frankenmuth. Yesterday was the day. We got there at 11:00 am and headed straight for Bronner??s. Oh my. Bronner??s is truly a religious experience. It is the Ultimate Christmas Store. It is 5.5 football fields in size and carries over 50,000 Christmas items. I always buy the dated Norman Rockwell ornament that I collect, and usually two or three other things that I can??t possibly do without. Well, after our leisurely three hour stroll through the store, we drove into downtown Frankenmuth for lunch. Frankenmuth
is noted world-wide for it??s two German Restaurants and their family style chicken dinners. The food is so good, and it reminded me of a cookbook that I had bought on one of our many visits there. I got out the cookbook this morning and realized that I had bought it in 1977! Most of the recipes in this issue are from that cookbook. Needless to say I had to search the internet for heart healthy, diabetic, and cooking for two recipes. 1977 was not a very health conscious year in Little Bavaria. I hope that you enjoy these old German recipes. They certainly are comfort food. And by the way, you can shop on-line at Bronner??s!
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GERMAN WIT AND WISDOM
by Marvin Engel, D.V.M.
Linda??s note: Forgive me for only printing the English translations, but I have a hard enough time typing in English, much less German.
I have to turn my pant??s around. (Go to the bathroom.)
Their friendship was full of holes.
It stays sausage. ( No matter what you do it??s OK with me.)
A good rooster does not get fat.
I wouldn??t do that if the devil came on stilts.
He??s got a monkey. (drunk)
I??m helping Ludle. (Ludle is doing nothing.)
He is cat dirty. (really mean.)
He doesn??t know how much he doesn??t know. (dumb.)
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Please go to the following link to learn all about Frankenmuth: http://www.frankenmuth.org/. There is so much information on this site, that I could not possibly print
it all. Check out Bronner??s site also: http://www.bronners.com/. This is THE place for all things Christmas. You can order on-line from them. Believe me, they??ll have
anything Christmas that you may want.
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Monthly Theme, Recipe Submissions
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Fabulous Fakes
Here's the scoop on the current theme:
How can something fake be good? When its a fabulous recipe! It takes a lot of time and money to reproduce a recipe found in restaurants, prepared by master chefs. While I usually opt to save time and money at home and simply dine out when I am craving a master chef creation, giving it a 'go' at home can be fun... and tasty! Please share your favorite and fabulous fakes with us this month. We're going for recipes that recreate those dishes served by chefs in restaurants. Whether it is fried chicken from that fella in Kentucky, pasta served in an Olive Garden Italian restaurant, or a made-at-home batch of a mix offered by a name brand (biscuit mix, stuffing, sauce, etc.), send in your fabulous fakes for sharing in our next theme issue. Please understand that we do not wish to infringe on copyrighted
material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Fabulous Fakes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources.
There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Fabulous Fakes has a deadline of October 28, 2005, and will be posted on November 6, 2005.
Please use this email link to submit a recipe for theme recipes: Fabulous Fakes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
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FRANKENMUTH COLD DUCK
Source: Frankenmuth Historical Association Cookbook
2 Bottles Champagne
2 Bottles White Port
1 lemon (just the juice of half of the lemon, slice the other half of the lemon into rings and float rings
on top of each glass of Cold Duck)
CRANBERRY-APPLE RELISH
This recipe comes from John Zehnder's cookbook "The Flavors of Frankenmuth". This is one of the many side dishes that come with the family style chicken dinners.
I am not fond of cranberries, but this is delicious.
Ingredients:
- 1 lb. Northern Spy apples
- 1 lb. dark red cranberries
- 2 cups sugar
- 2 whole Navel oranges, peel on
Preparation:
1. Wash and core the apples, leaving the skin intact.
2. Freeze the cranberries solid.
3. In a food processor, add half frozen cranberries and half apples and turn to chop speed so that the pieces are about a 1/4" square.
4. Chop the entire pound of apples/ cranberries and place in large mixing bowl and add sugar. Chop the peel-on whole navel oranges to the same consistency and mix
into the apples/ cranberries/ sugar.
5. Refrigerate and let set 1 hour before serving.
STOLLEN
Source: Frankenmuth Historical Association Cookbook
These traditional Christmas breads are made in the shape of a flattened oblong loaf, representing the swaddled Christ Child. For convenience, most local bakers use
bread pans. The sweet dough contains raisins, nuts, and candied fruit. In the traditional version, the dough is folded over a filling of sugar, butter, and nuts before
baking. The top is frosted. This is absolutely delicious toasted.
Dissolve 4 packages dry yeast in 2 ?? cups warm milk. Add to 3 ?? cups flour and 1 tablespoon sugar. Let rise, until double in bulk, then add the following ingredients
and knead:
2 cups sugar
?? lemon (juice or rind) grated
1 tablespoon salt
?? cup nuts, chopped
?? teaspoon cinnamon
A little nutmeg
?? pound raisins, mixed fruit, red or green cherries
3 eggs
1 stick butter
5 ?? cups flour, until dough does not stick to hands too much
Let rise until double in bulk and put into four greased bread pans. Grease outside of loaves and let rise again until well doubled in bulk. Bake 325 degrees for 45 to
60 minutes.
BOHEMIAN CHICKEN PAPRIKASH WITH DUMPLINGS
Source: Frankenmuth Historical Association Cookbook
Mrs. A. J. Vavrina
2 to 3 pounds chicken, cut up, legs, breasts and thighs
2 teaspoons salt
2 teaspoons paprika
2 medium onions, chopped
1 teaspoon paprika
2 cups water
1 pint sour cream
?? cup water
?? cup flour
Sprinkle chicken parts on all sides with salt and two teaspoons paprika. Melt butter in large skillet. Add chicken, skin side down.
Saut?© until golden brown. Turn pieces, add onions, sprinkle with one teaspoon paprika and simmer, covered for twenty minutes. Add two cups water, cook slowly covered until tender. Remove
chicken and keep warm. Blend sour cream, ?? cup water and flour until smooth. Gradually add broth to skillet. Cook and stir over low heat until it thickens. Return
chicken to sauce, keep on low heat, uncovered until serving time.
Dumplings:
4 cups flour
1 tablespoon salt
4 eggs, beaten
1 cup milk
Combine flour, salt, eggs, and milk. Mix to a heavy paste. Dip by dessert spoonfuls into a large kettle of boiling water. (Dip spoon into water to release batter
easily.) Cover, bring to a boil, then uncover and boil 5 minutes more. Strain in colander. Place in serving dish. Add two tablespoons sauce, toss lightly to coat
dumplings and to prevent them from sticking. Put chicken sauce over individual servings. Serves 6 to 8.
GREEN BEANS AND BACON
Source: Pennsylvania Dutch Cookbook
?? pound green beans
8 slices bacon
2 medium sized potatoes, pared and cut into ?? inch pieces
1 small onion, sliced
?? cup water
?? teaspoon salt
Cook green beans in a small amount of boiling salted water 10 to 15 minutes or until just tender. Dice the bacon and fry until crisp. Add green beans and remaining
ingredients to bacon and cook, covered, about 15 minutes or until potatoes are tender.
LEBKUCHEN
Source: Frankenmuth Historical Association Cookbook
1 cup honey
1 cup dark molasses
1 ?? cups brown sugar
2 eggs
2 tablespoons lemon juice
2 teaspoons lemon rind
5 ?? cups flour, sifted
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons allspice
2 cups citron
2 cups walnuts
Mix honey and molasses and bring to a boil. When cool, stir in sugar, eggs, juice and rind. Sift dry ingredients together and stir in. Add citron and nuts, mixing well.
Chill dough overnight for easier handling. Roll out on floured board and cut into rectangles. Center each cookie with a blanched almond. Glaze with a mixture of 1
egg white mixed with 2 tablespoons cream before baking. Bake in 375 degree oven for 10 to 12 minutes on a greased cookie sheet.
Linda??s note: The original recipe did not list the amount of almonds nor the number of cookies that the recipe makes.
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MIKE BAUER'S ASPARAGUS
Source: Michael R. Bauer C.C.C.
Manager/Head Chef
Zehnder??s Z-Chef??s Caf?©
24 stalks ?? fresh asparagus (woody bottom trimmed)
Butter ?? 1 tablespoon (I use extra olive oil now)
Salt & Fresh Cracked Black Pepper ?? to taste
Fresh Red Pepper ?? 1 whole (julienne cut)
4 eggs ?? poached to medium
1. Saut?© the asparagus and peppers with the butter till just tender-crisp
2. Poach the eggs in water to medium done
3. Season with the salt & pepper to taste
NOTE: I like the eggs coddled, or cooked to medium so some of the yolk acts as sauce for the asparagus, but feel free to cook to hard-boiled and dice them onto
the asparagus. With the concerns of undercooked eggs and salmonella, it is recommended to cook them to hard-boiled
Serves 4
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GERMAN PORK CHOPS
(low fat & low calorie recipe)
Source: whatscookingamerica.net
2 (14-ounce) cans sauerkraut, drained and rinsed
2 teaspoons caraway seeds
4 pork loin chops (1/2-inch thick)
Pepper to taste
2 cooking apples, peeled, cored, and sliced
2 tablespoons raisins
4 teaspoons firmly packed brown sugar
4 tablespoons apple juice or water
Preheat oven to 375?°F . Grease shiny side of four sheets of heavy-duty aluminum foil. Place sauerkraut into a colander; press out excess liquid.
Place 1/4 of the sauerkraut onto the center of each sheet of aluminum foil; sprinkle caraway seed over the top. Place pork chops onto top of sauerkraut and season
with pepper. Arrange apple slices and raisins evenly over pork chops. Sprinkle each portion with 1 teaspoon brown sugar. Over each portion, spoon 1 tablespoon apple
juice or water.
To wrap, bring two opposite ends of aluminum foil up and over, making a double fold to seal tightly. Close both ends; seal tightly. Place packets onto a baking sheet
and bake 1 hour or until thoroughly cooked; remove from oven. Carefully open packets and transfer pork mixture onto individual serving plates.
Makes 4 servings.
Item Amount Fat Grams Calories WW Points
sauerkraut, drained 2 (14-oz) cans .2 25 1
pork chops 4 (6-oz) each 12.2 346 8.4
apples 2 each 0 160 3.7
raisins 2 tablespoons .1 50 1.4
brown sugar 4 teaspoons 0 44 1.3
apple juice 4 tablespoons 0 27.5 1
Recipe Totals 12.5 652.5 16.8
Recipe makes 4 servings.
Each Serving Totals - 3.1 Fat Grams, 163.1 calories, 4.2 WW Points
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SHDREIS??L SUPPEE
(Pretzel Soup)
Heat a bowl of milk for each person to be served. To each bowl of milk add a small piece of butter and serve. At the table each person should break up enough large
pretzels to fill their bowl.
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GERMAN STREUSEL COFFEE CAKE
Source: Abigail??s German Food Recipes
1/2 c Milk
2 tb Sugar
1/4 c Butter (or marg.)
1 ts Salt
1 pk Yeast, dry
1/4 c Water; very warm
1 Egg
2 c Flour, all-purpose; approx.
1/2 c Flour, all-purpose
1/2 c Sugar
1 ts Cinnamon, ground
1/4 c Butter (or marg.)
Scald milk; pour into large mixing bowl; add sugar, 1/4 cup butter, and 1 teaspoon salt, and cool to lukewarm. Dissolve yeast in 1/4 cup very warm water; add yeast
mixture and egg to milk mixture and stir well. Add 2 to 2-1/4 cups flour gradually, beating well after each addition. Cover and let rise until doubled in bulk (about 1
hour). Spread in a greased 13x9x2" pan.
Combine 1/2 cup flour, 1/2 cup sugar, and 1 teaspoon cinnamon. With a fork or pastry blender, cut in 1/4 cup butter. Sprinkle over the mixture in pan. Let rise until
doubled in bulk (30 to 45 minutes). Bake at 375F for 20 to 25 minutes.
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