Comments on last Newsletters,
German Hamburgers

We got some great comments on the German Hamburgers

Joy wrote and made them for Labor day and said they were a hit.

Sylvia Norris wrote and said she had a German Hamburger on grilled rye with sauerkraut and Swiss cheese, and a Dill Pickle Spear. We tried this and it was really a keeper. Did you know that a Reuben isn't German?

Joy gave me a thumbs up on the German hamburgers that she cooked for the family over Labor day weekend.

Christa Back had these interesting comments:     
My Mother always used beef, never pork to make the frikadellen, she soaked a Brötchen in warm water until it was soft, then squished all the water out of it, added salt and pepper to taste (white pepper), a small onion and parsley and an egg....mixed it all together and fried them. I always use very low fat beef, sometimes even turkey .

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cinnamon sticks , vanilla bean and pink curing salt

Also a CD featuring
Step by Step recipe on how to pickle your own Corned Beef
and the pink curing salt to make it.

Although your not going to get that nice reddish color
unless you use pink curing salt


Pink Curing Salt
So I include 1 oz of this pink curing salt good for several batches of corned beef.

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Oktoberfest Appetizer Ideas

Gloria asked for some ideas that would be low in calories for Oktoberfest.

So I thought about what I will do.

I am going to make Pretzels
They are a must I think

German Laugenbrezel

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Obatzda
Cheese Spread
Here is a serving suggestion. Mold it into a ball
and stick crunchy pretzels in it for garnish.
If you have problems molding it into a ball, pop it
into the mixer or bowl and work in some cream cheese.

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Quark Dip

This is a light spread with green onions, dill and a few seasonings.
I use strained non-fat yogurt for this one, and it keeps
the calories down but has a wonderful FRESH flavor
that I don't find in say...non fat sour cream or mayonnaise.

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Pickled Garden Vegetables
carrots, green beans, celery, yellow zuchini, Asparagus,
purple onion rings, cauliflower

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Rohkostsalat

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Go here to make Hot German Potato Salad
with
step by step pictures

Red Skin German Potato Salad
by Judy Nugent

Here is a lighter version of a German potato salad served chilled.

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Flaky Reuben Slices

These are like Reuben Pinwheels
. For simplicity you can use refrigerated crescent roll dough.

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This is a simple idea to take the cocktail rye or pumpernickel and topping with a slice of corned beef, sauerkraut and swiss and bake.
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Black Forest Oktoberfest Chicken

This is a wonderful recipe that is a good choice for calories as well. No deep fat frying but just roasting with herbs. Those that want just chiken breast can make a safe choice. If you are like me, I like the thigh AND that nice crisp skin.

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You can make a traditional apple strudel if you want or take a shortcut
and use filo dough or puff pastry sheets that you can find in the frozen
section of the supermarket.

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2 pkg dry yeast
1 cup whole wheat flour
1 cup whole rye flour
1 1/2 cup all-purpose flour
1/2 cup instant dry milk powder
2 teaspoon salt
1 1/2 cup very warm water
1/4 cup molasses
2 tablespoon vegetable oil
2 cup raisins

Directions:

1. Pour boiling water over raisins and let set 15 min. Meanwhile, mix yeast, flours, dry milk and salt in large bowl. Reserve 1/2 cup white flour.

2. Add water, molasses and oil. Beat with electric mixer at med. speed 3 or 4 minutes. Stir in remaining flour to make a stiff dough. Stir in well drained raisins. Cover and let rise, for about 45 minutes or till double. Stir down. Spoon into greased 5 x 9 loaf pan, pushing into corners. Let rise again till double, about 35-40 min. Bake at 375 for 40 min, or till bread sounds hollow when tapped on bottom. Cool on wire rack

Donated by Sylvia Norris

This is one of my favorite recipes. You can either make rolls or just leave the dough in the ABM to make a loaf of bread. It must be started the night before. But that is not much of a problem as long as you plan on it.

Starter:

1 1/2 cups Milk
2 cups Rye Flour
2 Tbs Gluten
2 tsp yeast

Add the above ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours.

2 Tbs Vegetable oil
1/2 cup Molasses
2 Tbs Unsweetened Cocoa
1/2 tsp Salt
2 tsp Caraway or Fennel seed
1 cup Whole wheat flour
1 Tbs Gluten (Optional)
2 tablespoons Pumpernickel flavor (from King Arthur)
1 1/3 cup Bread Flour
3/4 cup Raisins (optional)

Add remaining ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up) You can usually find the gluten, rye flour and whole wheat flour in a health food store or you can buy it mail order from King Arthur Flour 800-827-6836

If you are going to make rolls use the dough setting. The raisins are very good in the rolls. Using the dough setting on my Hitachi I add them at the 1:18 mark. When the dough is ready roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover I put 12 into a 13x9 pan and the rest in a cake pan. Let rise until doubled (1 hour) then cook 20 minutes at 350 F.

Makes about 15 rolls

Donated by Barb Rokitka