Recipes

Rouladen
(Courtesy of www.allrecipes.com)

A classic German recipe of meat rolls filled with bacon, onion, pickles and mustard.

1½ pounds flank steak
German stone ground mustard
½ pound thick sliced bacon
2 large onions, sliced
1 (16-ounce) jar dill pickle slices
2 tablespoons butter
2½ cups water
1 cube beef bouillon

1. Cut the flank steak into thin filets; about ¼-inch thick and 3 inches wide.
 2. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
4. Pour in 2½ cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
Serves 6.

Knödel
(Courtesy of www.allrecipes.com)

Knödel means dumpling in German. For the best result, make sure the bread used is stale and dry. If the bread is not stale, dry it out in the oven after cutting into cubes.

1 onion, chopped
2 tablespoons chopped parsley
2 teaspoons butter
½ (1 pound) loaf white bread, toasted and cut into cubes
2 eggs, beaten
1 cup milk
salt and pepper to taste

1. Butter one 9×11-inch baking dish.
2. In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well.
3. Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for one hour.
4. Firmly press mixture into baking dish; tightly cover with aluminum foil.
5. Place baking dish on a rack in a larger pot with three inches of water. Cover pot and steam for one hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving.
Serves 5 to 6.

Stollen
(Courtesy of www.bettycrocker.com)

1 package regular or quick active  
   dry yeast
¾ cup warm water (105°F to
   115°F)
½ cup granulated sugar
½ teaspoon salt
3 eggs
1 egg, separated
½ cup butter or margarine, soft-
   ened
3½ cups all-purpose flour or
   Harvest King® Better for
   Bread™ bread flour
½ cup blanched almonds
¼ cup chopped candied citron
¼ cup chopped candied cher-
   ries, if desired
¼ cup raisins
1 tablespoon grated lemon peel
1 tablespoon butter or marga-
   rine, softened
1 tablespoon water
Glaze:
11⁄3 cups powdered sugar
2 tablespoons milk

1. In large bowl, dissolve yeast in ¾ cup warm water. Beat in granulated sugar, the salt, eggs, egg yolk, ½ cup butter and 1¾ cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1½ to
2 hours or until double. (Dough is ready if indentation remains when touched.) Cover and refrigerate egg white.
2. Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight.
3. Grease cookie sheet. Place dough on well-floured surface; turn to coat with flour. Divide in half; press each half into 10×7-inch oval. Spread with 1 tablespoon butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 tablespoon water; brush over folded ovals. Cover and let rise in warm place for 45 to 60 minutes, or until double.
4. Heat oven to 375°F. Bake for 20 to 25 minutes or until golden brown.
5. In medium bowl, mix powdered sugar and milk until smooth. Spread glaze over warm stollen.