German Cuisine

Sauerbraten Stew

2 pounds boneless pork, trimmed and cut into 1-1/2-inch cubes
2 tablespoons vegetable oil
1-1/2 quarts water
2 cups ketchup
1 large onion, chopped
2 medium potatoes, peeled and cubed
3 medium carrots, cut into 1/2-in slices
1 cup fresh or frozen cut green beans (1-inch pieces)
1 cup shredded cabbage
2 celery ribs, cut into 1/2-inch slices
1/4 to 1/2 teaspoon ground allspice
1/4 teaspoon pepper
1 cup crushed gingersnaps (about 16 cookies)

In a Dutch oven or soup kettle, brown pork in oil. Add the next 10 ingredients. Cover and simmer for 1-1/2 hours. Stir in gingersnap crumbs; simmer, uncovered, for 30 minutes or until stew is thickened and pork is tender. Makes 12-14 servings (3-1/2 quarts).

Apple Chocolate Cake

1 can (21 ounces) apple pie filling
1 package (18-1/4 ounces) German chocolate cake mix
3 eggs
3/4 cup coarsely chopped walnuts
1/2 cup miniature semisweet chocolate chips

Place pie filling in a blender; cover and process until the apples are in 1/4-in. chunks. Pour into a mixing bowl; add dry cake mix and eggs. Beat on medium speed for 5 minutes. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with nuts and chocolate chips.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before cutting. Makes 12-15 servings.

German Cukes and Tomatoes

2 medium cucumbers, thinly sliced
4 green onions, thinly sliced
2 tablespoons minced fresh parsley
1/4 cup sour cream
2 tablespoons snipped fresh dill
1 tablespoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon prepared mustard
1/8 teaspoon pepper
1 tablespoon milk, optional
3 small tomatoes, sliced

In a large bowl, combine the cucumbers, onions and parsley. In a small bowl, combine the sour cream, dill, vinegar, salt, mustard and pepper. Stir in milk if a thinner dressing is desired. Pour over cucumber mixture and toss to coat. Divide among eight salad plates; top with tomatoes. Makes 8 servings.

German Potato Salad

1/2 pound sliced bacon, diced
1 cup thinly sliced celery
1 cup chopped onion
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon ground mustard
1 cup cider vinegar
1/2 cup water
5 pounds unpeeled small red potatoes, cooked and sliced
2 medium carrots, shredded
2 tablespoons minced fresh parsley
Additional salt, optional

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/4 cup drippings. Saute celery and onion in drippings until tender.

In a bowl, combine the sugar, flour, salt, mustard, vinegar and water until smooth. Add to the skillet. Bring to a boil. Cook and stir for 1-2 minutes until mixture is thickened.

In a large serving bowl, combine the potatoes, carrots and parsley; drizzle with sauce; stir gently to coat. Season with additional salt; garnish with reserved bacon. Serve warm. Refrigerate leftovers. Makes 14-16 servings.

Hot German Potato Salad

9 medium potatoes
1-1/2 pounds smoked sausage or fully cooked bratwurst
6 bacon strips
3/4 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
1/4 cup sugar
1-1/3 cups water
2/3 cup cider vinegar

In a saucepan, cook potatoes in boiling salted water until tender. meanwhile, cut sausage into 1/2-in. slices; saute in a skillet until browned. Drain and place in a large bow

Drain all but 3 tablespoons of drippings; saute onion in drippings until tender. Stir in the flour, salt, celery seed and pepper; blend well. Add sugar, water and vinegar; bring to a boil. Boil for 2 minutes. Pour over potato mixture and stir gently to coat. Sprinkle with bacon. Serve warm. Makes 12-14 servings.

German Potato Casserole

5 pounds red potatoes, peeled and cut into 1/2-inch cubes
1 pound sliced bacon, diced
8 hard-cooked eggs, chopped
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups mayonnaise
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 pound process cheese (Velveeta), cubed

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat.

Divide half of the mixture between one greased 13-in. x 9-in. x 2-in. baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until golden brown and bubbly. Makes 16-20 servings.

Chocolate-Dipped Coconut Snowballs

1/3 cup butter, softened
2/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 package (4 ounces) German sweet chocolate, finely chopped
1/2 cup flaked coconut
1/2 cup finely chopped pecans, toasted

Topping
12 squares (1 ounce each) semisweet chocolate, coarsely chopped
4 teaspoons shortening
2-1/2 cups flaked coconut, toasted

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the German sweet chocolate, coconut and pecans.

Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are browned. Remove to wire racks to cool.

In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip tops of cookies into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill for 1 hour or until firm. Makes about 5-1/2 dozen.

Cookie Jar Gingersnaps

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
Additional sugar

In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in the egg and molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

Shape rounded teaspoonfuls of dough into balls. Dip one side into sugar; place sugar side up 2 in. apart on greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned and crinkly. Remove to wire racks to cool. Makes 3-4 dozen.

Snow-Covered Crescents

1 cup butter (no substitutes), softened
3/4 cup confectioners' sugar
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1 cup old-fashioned oats
1/2 cup finely chopped almonds
1/4 teaspoon salt
Additional confectioners' sugar

In a mixing bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour, oats, almonds and salt; gradually add to the creamed mixture. Roll level tablespoonfuls of dough into ropes.

Place 2 in. apart on ungreased baking sheets and curve into crescents. Bake at 325° for 14-16 minutes or until lightly browned. Remove to wire racks to cool; roll in additional confectioners' sugar. Makes about 3 dozen.

German Cucumber Salad

2 medium cucumbers, thinly sliced
4 green onions, thinly sliced
3 small tomatoes, sliced
2 tablespoons fresh snipped parsley
DRESSING:
1/4 cup sour cream
1/4 teaspoon prepared mustard
2 tablespoons minced fresh dill
1 tablespoon white vinegar
1 tablespoon milk
1/8 teaspoon pepper

In a bowl, combine cucumbers, onions, tomatoes, and parsley. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour. Makes 4-6 servings.

German Apple Pie

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla extract
2 to 3 tablespoons ice water

Filling
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
6 cups sliced peeled tart apples
1 cup heavy whipping cream
Whipped cream, optional

In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.

For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples; sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all.

Bake at 450° for 10 minutes. Reduce heat to 350° bake for 55-60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator. Serve with whipped cream if desired. Makes 8 servings.

German Apple Pancakes

Pancake
3 eggs
1 cup milk
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3 tablespoons butter

Topping
2 tart baking apples, peeled and sliced
3 to 4 tablespoons butter
2 tablespoons sugar
Confectioners' sugar
Lemon wedges

Preheat oven and 10-in. cast-iron skillet to 425°. Meanwhile, place eggs, milk, flour, salt and nutmeg in a blender container; process until smooth. Add butter to skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp.

For topping, place apples, butter and sugar in a skillet; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately with lemon wedges. Makes 6-8 servings.

German Meatballs

1 pound ground beef
1/2 pound ground pork
1/2 cup finely chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 egg, beaten
1/2 cup milk
2 to 3 tablespoons vegetable oil
1 can (27 ounces) sauerkraut, undrained
1/3 to 1/2 cup water, optional
Additional snipped parsley

In a mixing bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are done. Add water if necessary. Sprinkle with parsley. Makes 6 servings.

Farmer's Breakfast

6 bacon strips, diced
3 large potatoes, peeled, cooked and cubed
1 small green pepper, diced
2 tablespoons finely chopped onion
Salt and pepper to taste
1/2 cup shredded cheddar cheese
6 eggs
1/4 cup milk

In a skillet over low heat, cook bacon until crisp; remove to paper towel. Reserve 2 tablespoons drippings; add potatoes, green pepper, onion, salt and pepper. Cook and stir over medium heat for 6-8 minutes or until the potatoes are golden brown.

Stir in cheese and bacon; remove mixture to a bowl and set aside. Beat eggs and milk; pour into the same skillet. Cook and stir gently over medium heat until eggs are completely set, about 3-5 minutes. Add the potato mixture; cook and stir gently until heated through. Makes 4-6 servings.

Hot Noodle Salad

2 cups uncooked wide egg noodles
3 bacon strips, diced
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/2 cup cold water
1/4 cup cider vinegar
1 cup sliced celery
2 tablespoons minced fresh parsley

Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

Saute onion in reserved drippings until tender. Stir in the sugar, flour, salt and mustard; add water and vinegar until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly.

Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with reserved bacon. Makes 4 servings.

German Lasagna

3/4 cup butter
3/4 cup all-purpose flour
1 tablespoon beef bouillon granules
2 teaspoons onion salt
2 teaspoons pepper, divided
1/2 teaspoon white pepper, optional
2-1/4 cups milk
1 can (14-1/2 ounces) chicken broth
1 pound smoked kielbasa or Polish sausage, chopped
2 eggs
1-1/2 cups (12 ounces) 4% small-curd cottage cheese
9 lasagna noodles, cooked and drained
1 jar (16 ounces) sauerkraut, rinsed and squeezed dry
2 cups (8 ounces) shredded Monterey Jack cheese, divided

In a saucepan, melt butter. Stir in flour, bouillon, onion salt, 1 teaspoon pepper and white pepper if desired until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add sausage; heat through. Combine eggs, cottage cheese and remaining pepper.

Spread 1 cup sausage mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup Monterey Jack. Repeat layers. Top with the remaining noodles and sausage mixture (dish will be full).

Cover and bake at 350° for 50-60 minutes or until bubbly. Sprinkle with remaining Monterey Jack. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Makes 12 servings.

Bee Sting Cake -

Cake
1 3/4 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons butter
2/3 cup granulated sugar
2 eggs, unbeaten
1 teaspoon vanilla
6 tablespoons milk

Almond Topping
1/2 cup slivered blanched almonds
1/3 cup sugar
1/4 cup butter
1 tablespoon milk

Filling Mixture
2-1/2 tablespoons sugar
2 tablespoons cornstarch
3 egg yolks, lightly beaten
1 cup milk
1/2 teaspoon almond extract
3 egg whites, stiffly beaten
Pinch of salt

Cake: Preheat oven to 375 degrees. Grease and flour a 9 inch spring from pan. Sift together flour, baking powder and salt. Cream the butter until fluffy, add sugar gradually, beating until light. Add eggs one at a time, beating well after each addition. Add vanilla. Add dry ingredients 1/3rd at a time alternating with the 6 tablespoons of milk. Stir only enough to blend thoroughly. Pour into the spring form pan.

Topping: Heat together almonds, sugar, butter and milk or cream until the sugar dissolves. Pat a spoonful of flour over the top of the cake batter using the back of a spoon. Pour the almond mixture evenly over the batter. Bake 25 minutes or until cake tester comes out clean. Cool cake while preparing filling.

Filling: Combine sugar, cornstarch and egg yolks in the top of a double boiler. Separately heat milk to scalding, slowly pour over egg yolk mixture, stirring constantly and quickly with a whisk. Place over hot water, cook stirring constantly until smooth and thick. Do not allow to boil. Stir in almond extract. Beat egg whites, adding the salt, until stiff peaks form. Fold egg whites into the yolk mixture.

Place a piece of wax paper over the top and chill. Putting it all together: When the cake has cooled, slice in half crossways to make two layers. Place bottom layer cut side up on cake plate. Spread with filling. Top with the second layer with the almond glazed side up. Refrigerate until time to serve. Serves 6.

Danube Waves

Cake
2 1/2 sticks soft, unsalted butter
1 1/3 cup sugar
5 eggs
3 cups cake flour
3 teaspoon baking powder
3 tablespoon cocoa
1 tablespoon milk

Beat the butter, eggs and sugar until the sugar is dissolved. Slowly add flour and baking powder. Grease a shallow pan (12x8x2) and spread half of the batter into the pan. Add cocoa and milk to the rest of the batter and mix well. Spread on top. Preheat oven to 375 degrees and bake for 30 to 40 minutes. Let cool for about one hour.

Filling
1 1/2 cans tart cherries, pitted (24 oz.)
1/2 cup sugar
3 tablespoon cornstarch

Drain the cherries, saving 1 cup and 2 tablespoon of the juice. Heat the juice, sugar and cornstarch slowly, stirring constantly. Add the cherries. When the mix has thickened, set aside to cool.

Cream
1 3/4 cup milk
1 pkg. vanilla pudding (4 oz.)
1/3 cup sugar
2 sticks unsalted butter, room temperature

Prepare the pudding according to the directions on the package with the milk and sugar. Let cool to room temperature. Beat the butter until creamy and add the pudding spoon by spoon while beating. Let sit for a few minutes.

Topping: Spread the cherry mix on top of the cake and cover with the cream. Melt 4 oz. of baking chocolate and drizzle over the top.

Pumpernickel Bread

1 package active dry yeast
1/4 cup warm water
1/3 cup packed brown sugar
1/4 cup rolled oats
1/4 cup shortening
1/4 cup molasses
2 tablespoons caraway seed
1 teaspoon salt
2 cups boiling water
3-1/2 to 4 cups all-purpose flour
3 cups rye flour

In a small bowl, stir together yeast and warm water. In a large bowl, combine brown sugar, oats, lard, molasses, caraway seed and salt. Pour boiling water over mixture. Stir until combined. When mixture cools, stir in yeast mixture. Beat in 2 cups of the all-purpose flour. Stir in the rye flour and as much of the remaining allpurpose flour as you can with a wooden spoon.

Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that's smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a greased bowl, turn dough to grease surface. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down. Shape into 2 round loaves.

Place on a greased baking sheet, flatten to 6-inch rounds. Cover and let rise until doubled (about 1 hour). Bake in a 375 degree oven for 35 to 40 minutes or until bread sounds hollow when tapped. Remove from baking sheet immediately. Let cool on a wire rack. Makes 2 loaves.

Fruit Loaf

Sponge
1-1/2 cups milk
1 teaspoon granulated sugar
1/4 cup warm water
1-1/4 ounces active dry yeast
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/4 teaspoon baking soda

Dough
1/4 cup butter, softened
1/4 cup granulated sugar
1 large egg
1 cup raisins
1/2 cup cut mixed glazed fruit
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace
3-1/2 cups all-purpose flour

Sponge: Scald milk in saucepan. Cool to lukewarm. Stir first amount of sugar in warm water in small bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast. Measure flour, second amount of sugar, salt, and baking soda into large bowl.

Stir. Add milk and yeast mixture. Beat on low to moisten. Beat on medium for 4 to 5 minutes until springy. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 1-1/4 hours.

Dough: Cream butter and sugar in separate bowl. Beat in egg. Add to sponge. Add raisins, fruit, cinnamon and mace. Mix. Work in enough remaining flour until dough pulls away from sides of bowl. Turn out onto floured surface. Knead 8 to 10 minutes until smooth and elastic.

Cover with a tea towel. Let stand in oven with light on and door closed about 1-1/4 hours until doubled in bulk. Punch dough down. Divide and shape into 2 loaves. Place in 2 greased 9 x 5 x 3-inch loaf pans.

Cover with tea towel. Let stand in oven with light on and door closed about 45 minutes until doubled in size. Bake in 350 degree oven for about 40 minutes. Turn out onto racks to cool.Makes 2 loaves.

Pea and Macaroni Salad

1 cup fresh pea pods
8 ounces dried elbow macaroni
1 cup frozen peas, thawed
1/2 cup mayonnaise
1/2 cup dairy sour cream
1/3 cup milk
1/4 cup horseradish mustard
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup celery, thinly sliced
2 tablespoons onion, chopped
milk
Pea pods

Remove tips and strings from pea pods. Cook macaroni according to package directions in lightly salted boiling water, adding pea pods and peas during last 1 minute of cooking. Drain and rinse. Halve pea pods diagonally; set pasta and pea pods aside.

In a small bowl stir together mayonnaise, sour cream, milk, mustard, minced garlic, salt, and pepper, set aside. In a large bowl combine cooked macaroni, pea pods, peas, celery, and onion.

Pour mayonnaise mixture over macaroni mixture. Stir gently to combine. Cover, chill 4 to 24 hours. Stir mixture before serving. If necessary, add additional milk (1 to 2 tablespoons) to moisten. Top with additional pea pods, if desired. Serves 8.

Sauerbraten

2 1/2 cups dry red wine
1 1/2 cups red-wine vinegar
4 onions
Leaves from 1 bunch of celery
2 tablespoons coarse salt
2 tablespoons sugar
1 tablespoon mustard seeds
1/4 teaspoon nutmeg, grated
10 cloves
2 teaspoons black peppercorns, crushed lightly
4 parsley sprigs
2 bay leaves
1 (4-pound) rump roast, tied
2 tablespoons clarified butter
1/2 cup gingersnaps, crushed

In a large bowl stir together well the wine, vinegar, 1 cup water, 3 of the onions, quartered, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves. Add the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days. Remove the meat from the marinade and reserve the marinade.

Season the meat with salt and pepper. In a kettle heat the clarified butter over moderately high heat until it is hot but not smoking. Add the meat and brown on all sides. Add the reserved marinade and gently simmer the mixture, covered, for 3 1/2 to 4 hours, or until the meat is tender. Transfer the meat to a cutting board.

Strain the cooking liquid and skim off the fat. Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid, a little at a time, stirring. Boil the sauce, stirring, until it is thickened and add salt and pepper to taste. Slice the meat and serve it with the sauce and potato dumplings. Serves 4.

Rollmops

12 salt herring fillets
1 small bay leaf
1/4 cup mustard
2 cup cider vinegar
2 cup cold water
3 juniper berries
3 whole allspice
2 tablespoon capers, drained
3 whole cloves
3 medium-sized onions, peeled, thinly sliced
6 black peppercorns, bruised
3 large dill pickles
parsley sprigs

Place the herring fillets in a bowl and pour in enough water to cover them by about 1 inch. Soak them for at least 12 hours in the refrigerator, changing the water once or twice. Drain them well, rinse under cold running water and pat them dry with paper towels. Remove and discard any bones.

For the marinade, combine the vinegar, water, juniper berries, allspice, cloves, peppercorns and bay leaf in a 2- to 3-quart saucepan and bring them to a boil over high heat. Reduce the heat to low and simmer uncovered for 5 minutes. Then cool to room temperature. Lay the herring fillets, skin side down, on a board or table.

Spread 1 teaspoon of mustard evenly on each fillet and scatter 1/2 teaspoon of capers and several onion rings over the mustard. Cut the dill pickles lengthwise into quarters, if they are much longer than the width of the herring fillets, cut them crosswise into halves. Place a wedge of pickle at one narrow end of each of the fillets, and then roll the fillets jelly-roll fashion around the pickle into small, thick cylinders.

Skewer the rolls with 2 or 3 toothpicks to secure them. Pack the rolls flat on their sides in a 2-quart glass loaf dish in two layers with the remaining onion rings scattered between the layers and over the top. (Do not use a metal pan, for the fish may pick up a metallic flavor.)
Pour the marinade over the herring, then cover the dish with foil or plastic wrap and refrigerate it for 5 or 6 days before serving. Serves 6

Wiener Schnitzel

2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
1/8 cup oil for frying

Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side. Make 6 servings

All Saints' Day Strietzel

1-1/2 oz. yeast
1 tablespoon sugar
1-1/4 cup warm milk
1/2 cup dried currants or raisins
4 tablespoons rum
2-2/3 cup flour
3/4 stick butter, plus butter for coating
1/2 cup sugar
3/4 cup minced hazelnuts
1 egg
1 pinch salt

In a bowl combine yeast with one tablespoon sugar and about 3/4 cup warm milk. Allow the mixture to ferment (approximately 15 minutes).Meanwhile rinse and drain the dried currants and soak them in rum. Melt butter. Blend well all ingredients into yeast mixture (butter, flour, remaining milk, sugar, egg, salt, hazelnuts, and rum-currants) and form into a dough.

Knead on a floured board until dough is elastic and no longer sticks to the board. Let covered dough rise in a warm place until double in bulk (at least 1-1/2 hours). Knead dough again and divide into three pieces. Roll pieces on floured board to an approximate length of 20 inches and braid them.

Place on a buttered baking sheet and let rise covered another 30 minutes. Brush with melted butter and bake in a pre-heated oven at 400 degrees about 25 minutes. Most delicious oven-fresh and coated with a powdered sugar glaze.