Wednesday, December 6, 2017

Sauerkraut Suppe

This is an old recipe from my parents that I recently came across.  It had a basic list of ingredients, but no quantities and very basic instructions.  I've added approximate quantities that I used last time I made this, but they are certainly not set in stone.

Enjoy.  Or, as we say in Germany, "Guten Appetit".

Sauerkraut Suppe


  • Thick-cut bacon, 3 rashers, chopped
  • One large onion, chopped
  • 4 cups chicken stock 
  • 2 jars Sauerkraut
  • 3 pickles, chopped
  • 6 medium potatoes, chopped
  • 2/3 Bologna ring sausage (I use the one with garlic), halved and sliced
  • creme fraiche


In a large pot, brown the onions and bacon.

Add stock, sauerkraut, pickles and potatoes and bring to a boil, then simmer until the potatoes are done.  (Because of the acidity of the sauerkraut and pickles, this will take significantly longer than you think, but they will keep their shape better and not turn to mush).

Once the potatoes are done, add the bologna and creme fraiche (to taste), continue to simmer until the bologna is heated through.

Can be served immediately.  Tastes even better reheated the next day.  Makes approximately 6 servings.

Wednesday, December 24, 2014

Meat Fondue

Meat fondue was a Christmas Eve tradition when I was growing up and "the feast you cook yourself" as Vivian called it last year, is becoming a Christmas Day tradition in our house, too.  In a couple of years, both girls will be old enough to cook their own meats in the fondue pot and it will be even more fun.

We usually have pork, beef tenderloin, mini meatballs and cocktail sausages for meats, lots of different types of pickles (red beets, pearl onions, olives, gherkins) and a baguette.  But most important are my Dad's three sauces.  We've started to tweak the recipes a tiny bit, but they are still clearly "his" sauces.  We've also added Will's curry mayonnaise as a fourth sauce.

Cumberland Sauce

  • Orange peel
  • 3 Tbsp red wine
  • 250g red currant gelee
  • 1-2 tsp mustard (grey poupon)
  • salt
  • lemon juice
  • Combine all ingredients and simmer on very low heat for about 10 mins

Apple-Horseradish Sauce

  • 125ml apple cider vinegar (I usually use significantly less)
  • juice of 1/2 lemon
  • 1 Tbsp sugar
  • salt
  • 2 apples, grated (save some for the next recipe)
  • 1 tsp horseradish, grated (from a jar)
  • Worcestersaucer
  • Combine all ingredients 

 Devil's Sauce

  • 2 hard-boiled egg yolks
  • salt
  • 2 Tbsp oil
  • 1Tbsp mustard
  • 1-2 Tbsp lemon juice
  • 1 heaped tsp onions, finely chopped
  •  pepper
  • sugar
  • 1 tsp tarragon, finely chopped
  • 1 Tbsp apple, grated (from previous recipe)
  • 3 Tbsp red wine (no more)
  • 1 tsp tabasco
  • Combine all ingredients 

Raspberry Sauce

  • 3 Tbsp raspberry gelee
  • 5 Tbsp tomato juice
  • 2 Tbsp herb vinegar
  • cornstarch
  • Combine the first 3 ingredients
  • Add cornstarch to achieve desired consistency

Tuesday, June 5, 2012

Lemony Potato Salad

2 lbs small boiling potatoes
1 cup chopped celery (about 4 ribs)
1/2 cup mayonnaise
1/4 cup finely chopped chives
1 teaspoon grated lemon zest (1 small lemon)
2 tablespoons fresh lemon juice (1 small lemon)
1 teaspoon sugar

Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes. 

While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl. 

Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.

Recipe found on Epicurious

Sunday, June 3, 2012

Banana Bread

1/2 cup soft butter or margarine
1 tsp vanilla extract
1 cup sugar
2 eggs
1 1/3 cup ripe bananas, mashed (3-4 bananas)
1 Tbsp milk
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped nuts

Cream the butter, vanilla extract and sugar until light and fluffy. Beat in the eggs

Combine the bananas and milk. Mix flour, soda and salt.

Alternately blend dry ingredients and bananas into the creamed mixture. Stir in nuts

Put into greased loaf pan (9 x 5 x 3). Bake at 350 F for 1hr 10mins or until tester comes out clean

Cool for 10 mins. Turn out of the loaf pans and cool completely

Makes one loaf.  Freezes well.

Recipe curtesy of Mama Page

Monday, February 28, 2011

Peach And Blackberry Crisp

1 1/2 lb peaches (about 3), pitted and cut into 1/2 inch thick wedges
2 cups blackberries, picked over and rinsed
1 Tbsp cornstarch
2 Tbsp fresh lemon juice
1/3 cup granulated sugar
2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 tsp salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
3/4 stick (6 Tbsp) cold unsalted butter, cut into bits
3/4 cup coarsely chopped lightly toasted pecans

In a large bowl, toss the peaches and blackberries gently with the cornstarch, lemon juice, and granulated sugar, until the mixture is combined well.

In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon, and nutmeg.  Add the butter, blending the mixture until it resembles coarse meal.  Stir in the pecans.

Spread the peach/blackberry mixture in a 13x9 inch baking dish, sprinkle the pecan mixture evenly over it.

Bake in the middle of a preheated oven at 350 degrees for 45-50 mins, or until the top is golden.

Serve with vanilla ice cream.

Found on Epicurious

Tuesday, September 21, 2010

Senegalese Peanut Soup

This is based on a weightwatchers recipe. I usually just increase the peanut butter (recipe contains original amount) and I've even further simplified the already easy instructions.

15 oz can chickpeas
14 1/2 oz can diced tomatoes
3 cups reduced-sodium chicken broth (can use vegetable broth to make this vegetarian)
3 Tbsp peanut butter
1 tsp peanut oil
2 onions, chopped
1 in piece fresh ginger, chopped
1 1/2 tsp curry powder
1/2 tsp ground cumin
chopped cilantro (optional, I usually skip this)

Heat the oil in a pan. Add onions, saute until soft. Add spices and garlic, saute for 30 secs. Add all other ingredients.

Bring to the boil, simmer for 10 mins.


Sunday, April 25, 2010

Chocolate Eclair Pie

Ingredients (Filling)
1 box Original Graham Crackers
1 container Coolwhip
1 6 serving packet of instant vanilla pudding
    Ingredients (Frosting)
    4 Tbsp butter, melted
    3 Tbsp cocoa
    2 cup confectioners sugar
    3 Tbsp milk
    1 tsp vanilla extract
      Mix pudding as directed, fold in coolwhip

      Put layer of Graham crackers in 9x13 inch pan, pour half of filling on top.  Add layer of Graham crackers, pour remaining filling on top.  Add final layer of Graham crackers

      Mix the ingredients for frosting and smooth over the top

      Chill in the fridge
        Curtesy of Grandma Page