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From the TUCKAHOE MIDDLE SCHOOL FOREIGN LANGUAGE WEEK COOKBOOK 1974 |
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From the TUCKAHOE MIDDLE SCHOOL FOREIGN LANGUAGE WEEK COOKBOOK 1974 |
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INDEX OF RECIPES
German food can be generally characterized as substantial, centered around meat, and piled high. Foods of Germany are not always easy to describe because there are numerous regional specialties, and the class differences affect the foods eaten and even at what hour the people eat. For example rural people eat lunch at noon and dinner at six; upper class urban workers eat lunch at two o'clock and dinner much later. Some common threads are found, however. Five meals a days are the norm: two breakfasts, one early, the other around eleven in the morning; then the large meal of the day at lunch; coffee and cake or little sandwiches in the late afternoon; and supper in the evening. The first breakfast consists of coffee or hot chocolate with bread, butter, and jams. The second breakfast is around 10 or 11 a.m. Sandwiches of meat or cheese are eaten along with some fruit for the kids and coffee or beer for the adults. Lunch was traditionally taken at home, but now, with more women working, and people working far from home, this tradition is not as prevalent. Many employers help pay the cost of big lunches for their employees to keep them on the job and happy.The main lunch meal was traditionally very heavy, and this is still true for rural folk engaged in hard manual labor. The city people don't need to eat as much, and when it was found in the 1970s in West Germany that one half of all deaths were circulatory and heart-related deaths, it shocked the nation into lighter eating habits. Now lunch consists of a meat, such as a roast (the national dish), potatoes, various garden vegetables, bread and butter; and dessert, such as rice or chocolate pudding. Coffee in the late afternoon comes with a nice slice of cake, or if it is a special occasion, dainty sandwiches. Supper is generally sliced bread with cold cuts, cheeses, and sausages. Everyone makes his or her own plate and eats the sandwich with a fork and knife!
The reunification of East and West Germany after more than four decades has had a major impact on the citizens. Economically, it has been hard on the former West Germans, the country known in economic circles as "the economic miracle" and the "little engine that could" because of the recovery it made after World War I and the strength of its currency. And what does this recent change have to do with the food eaten on each side? West Germans are not as well off as they were before the reunification. They can't afford as much as they used to. On the other hand, East Germans are better off, but they don't have food given to them as they did under communist rule. Now with a capitalist government, East Germans are free to go to any store. Since East Germany has the most fertile land, better farm methods will eventually be employed, which will make agriculture stronger than ever for Germany.
4 oz German sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
4 egg whites, stiffly beaten
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Melt chocolate in boiling water. Cream butter and sugar until fluffy, add egg yolks, vanilla, and chocolate. Add dry ingredients alternately with buttermilk. Fold in egg whites. Pour into three 9" pans, lined on bottoms with wax paper. Bake at 350 for 30-35 minutes. Frost tops with Coconut Pecan Frosting, leaving sides unfrosted.
Coconut Pecan Filling and Frosting:Combine all except coconut and pecans in a saucepan. Cook over medium heat, stirring constantly, about 12 minutes. When mixture thickens, remove from heat. Stir in coconut and pecans. Cool until spreadable.1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp. vanilla
1 1/3 cup coconut
1 cup chopped pecans
(Hot Potato Salad) 3 medium potatoes, boiled in skins
3 bacon slices
1/4 cup onion, chopped
1 tbsp. unbleached flour
2 tsp. sugar
3/4 tsp. salt
1/4 tsp. celery seeds
1/4 tsp. pepper
3/8 cup water
2-1/2 tbsp. vinegarPeel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. Servings: 4
4 lb. top or bottom round roast
1 cup dry white wine
1-1/2 teaspoons salt
10 peppercorns, crushed
1 onion, sliced thin
2 bay leaves
2 tablespoons pickling spices
2 cups water
3 tablespoons shortening
1/2 cup gingersnaps, crushed fine
1/2 cup sour creamTwo days before you plan to use it, put the beef in a deep glass or pottery bowl. In a saucepan, mix the wine, salt, peppercorns, onion, bay leaves and pickling spices with 2 cups water and bring to a boil. Remove from the heat. When it is cool, pour over the beef. Cover the bowl tightly with foil, and refrigerate for at least two days, turning the meat in the marinade twice a day. Preheat the oven to 350°F. Melt the shortening in a covered roasting pan or casserole. Remove the meat from the marinade, pat it dry with paper towels, and brown it well on all sides in the hot shortening. Drain off the fat, strain the marinade, and pour it over the meat. Cover and cook in the oven for 2-2 1/2 hours, or until tender. Remove the meat and keep warm on a platter. Put the roasting pan on a burner and add the gingersnap crumbs, stirring until the gravy is smooth and thickened. Stir in the sour cream, letting it get hot, but not allowing it to boil, lest it curdle. Slice the meat, pour the gravy into a sauce bowl, and serve with the sauerbraten. Serves: 10
1 cup butter, not margarine
2/3 cup Confectioners' sugar
1 large egg
1 large egg yolk
1 tsp. almond or lemon extract
2-1/4 cup unbleached flour, unsifted
1/4 tsp. salt
1/2 tsp. baking powderBeat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. Servings: 10
SCWARZWALDER KIRSCHTORTE
(Black Forest Cherry Cake)CAKE
6 Eggs, LargeSYRUP
1 cup Sugar
1 tsp. Vanilla Extract
4 oz Unsweetened Baking Chocolate*
1 cup Flour, Sifted1/4 cup SugarFILLING
1/3 cup Water
2 tbsp. Kirsch1-1/2 cup Confectioners' SugarTOPPING
1/3 cup Butter, Unsalted
1 Egg Yolk, Large
2 tbsp. Kirsch Liqueur2 cup Sour Cherries, Canned, Drain
2 tbsp. Confectioners' Sugar
1 cup Cream; Heavy, Whipped
8 oz. Semisweet Chocolate Bar
* There should be 4 squares of chocolate and it should be melted.
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers.
FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch.
CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 tbsp. confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.
SUSS-SAURES ROTKRAUT
(Sweet-and-Sour Red Cabbage)1/4 cup Butter
4 Apples; Med., Peeled, Sliced
1/2 Onion; Red, Chopped
1 Red Cabbage, finely shredded
1 cup Red Wine
4 Cloves; Whole
1/3 cup Brown Sugar
2 Bay Leaves
1/4 cup Vinegar
1/4 cup Butter
Lemon Juice of 1/2 Med.LemonMelt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. Servings: 6
KARTOFFELPFANNKUCHEN
(Potato Pancakes)2 1/2 cups Potatoes; (2 Large) *
3 cup Water
1 tsp. Lemon Juice
1 Potato; Boiled, Mashed
1 Egg; Large, Beaten
2 tbsp. Milk
1/2 tsp. Salt
Vegetable Oil; As Needed
* Potatoes are grated on medium grater. 2 1/2 Cups Approx.Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 tbsp. oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. Servings: 4
Servings: 4
2 Potatoes; Medium
1 Onion; Medium Size
4 Celery & Leaves; Stalks
2 tbsp. Vegetable Oil
Boiling Water
1 Bay Leaf; Small
1/2 tsp. Salt
2 tbsp. Butter
2 cup Milk;Up to 3 Cups Maybe Used
GARNISH
Parsley; ChoppedPeel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley.
GEWURZPLATZCHEN
(Spice Cookies)1/2 cup Butter Or Margarine
1/4 cup Shortening
1 cup Brown Sugar; Firmly Packed
1 Egg; Large
1/4 cup Molasses
2 1/2 cup Flour; Unbleached, Unsifted
1/4 tsp. Salt
2 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Cloves; Ground
1/2 tsp. Allspice; GroundCream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies.
Servings: 12
4 cup Flour; Unbleached, Unsifted
1 tsp. Baking Powder
1 tsp. Cinnamon
1 tsp. Cloves; Ground
1/2 tsp. Mace
1 tsp. Allspice; Ground
Black Pepper; As Desired
1 1/4 cup Honey
2 tbsp. Butter; (No Margarine)
2 Eggs; Large
1 cup Confectioners' Sugar
1 tsp. Vanilla
WaterSift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies.
Servings: 6
6 cup Apples; Tart, Sliced
3/4 cup Raisins
1 tbsp. Lemon Rind; Grated
3/4 cup Sugar
2 tsp. Cinnamon
3/4 cup Almonds; Ground
8 oz Fillo Leaves
1/2 Box,Thawed
1 3/4 cup Butter;(No Margarine), Melted
1 cup Bread Crumbs; Finely CrushedMix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup of butter. Cook and stir bread crumbs with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 tbsp. crumbs. Repeat the entire procedure for the second strudel. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections.
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