German Cuisine

Chicken Breasts with Curried Stuffing

1/2 cup carrot, shredded
1/4 cup green onion, sliced
1 teaspoon curry powder
1 tablespoon margarine
1/2 cup soft bread crumbs
2 tablespoons raisins
1 tablespoon water
4 small boneless skinless chicken breast halves
1/8 teaspoon salt
1/4 teaspoon paprika
1/4 cup plain yogurt
2 teaspoons orange marmalade

In a small saucepan cook carrot, green onion, and curry powder in margarine until vegetables are tender. Remove from heat and stir in bread crumbs, raisins, and water. Place one chicken breast half, boned side up, between two pieces of clear plastic wrap.

Working from the center to the edges, pound lightly with a meat mallet to 1/4-inch thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle chicken pieces lightly with salt.

Place one-fourth of the stuffing mixture on one half of each chicken breast. Fold the other half of the chicken breast over the filling. Secure with a wooden toothpick. Place chicken in an 8x8x2-inch baking dish.

Sprinkle with paprika. Bake, covered, in a 350 degree oven about 25 minutes or until chicken is tender and no longer pink. Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 tablespoon yogurt mixture atop each piece of chicken. Serves 4.

Cherry Banana Cream Pie

3/4 cup butter, divided
2 cups crushed vanilla wafers (about 60 wafers)
3/4 cup confectioners' sugar

Filling:
1 cup heavy whipping cream
1/4 cup sugar
2 tablespoons baking cocoa
1 cup chopped walnuts
1 large firm banana, thinly sliced
1/3 cup halved maraschino cherries
Whipped topping, chocolate curls and additional maraschino cherries

In a small saucepan, melt 1/2 cup of butter; stir in wafer crumbs. Press into a 9-in. pie plate. In a small mixing bowl, cream the remaining butter and confectioners' sugar until light and fluffy. Spread over crust.

In a large mixing bowl, beat cream until it begins to thicken. Add the sugar, cocoa and vanilla; beat until stiff peaks form. Fold in the walnuts, banana and maraschino cherries.

Spoon into crust. Cover and refrigerate for 8 hours or overnight. Garnish with whipped topping, chocolate curls and cherries. Makes 6-8 servings.

Leg of Lamb

1 tablespoon mustard seeds
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
1/2 teaspoon dried thyme
1-1/2 teaspoons salt
1 tablespoon garlic, chopped
1/4 cup fresh flat-leaf parsley, finely chopped
1 6 lbs. lamb leg roast, boneless, tied
1 tablespoon olive oil

Gravy
3/4 cup water
3 tablespoons port
1 tablespoon all-purpose flour

Combine mustard, coriander, peppercorns and thyme in food processor or blender, process 1 minute or until seeds are coarsely crushed. Set aside. Sprinkle salt over chopped garlic and press with side of knife against board to form a paste. Add parsley and mix until combined.
Rub lamb with oil then spread with garlic-parsley paste. Press spice mixture onto meat.

Place in a shallow dish covered with plastic wrap or in a 2-gallon resealable plastic storage bag. Seal and refrigerate 4 hours or overnight. Heat oven to 450 degrees. Place lamb in a 17x11-inch roasting pan. Roast lamb 15 minutes.

Reduce heat to 350 degrees. Roast 1-1/4 to 1-1/2 hours more or until meat thermometer inserted in center of roast reaches 135 degrees for medium-rare. Transfer to cutting board, cover loosely with foil. Let stand 15 to 20 minutes before slicing.

Gravy: Meanwhile, spoon off fat from roasting pan, pour water into pan and bring to a simmer, scraping up browned bits. Pour into small saucepan, keep warm. In cup, stir port with flour until smooth.Whisk into saucepan. Cook 1 minute until gravy thickens.Makes about 1 cup.
Serve sliced lamb with Gravy. Serves 6.

Kale with Smoked Pork and Sausage

6-1/2 lbs. kale
1/2 cup lard
2 onions, chopped
6 slices kasseler, a smoked pork cutlet
6 smoked mild sausage
allspice, to taste
1-1/4 cup oat bran

Rinse kale, separate the stems from the leaves, discard larger, tough leaves. Wash the kale again thoroughly and parboil in salted water. Drain. Bring the lard along with 1 cup water to a simmer in a large covered pot.

Add the kale, onions, meat and sausage. Season to taste with salt, pepper and allspice, then cover and let cook over low heat for about two hours.

Remove the meat and sausage. Sprinkle the oat bran over the kale mixture, cover the pot and let stand for 15 minutes. Be careful not to disturb the contents or the bran will get mushy. Carefully return the meat and sausage to the pot to reheat. Serve immediately. Serves 4.

Cherry Cocoa Shortbread Squares

1/2 cup butter, softened plus 2 tablespoons butter, .divided
1/4 cup sugar
1 cup all-purpose flour
2 tablespoons baking cocoa
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
18 maraschino cherries, halved

Glaze:
1 square (1 ounce) unsweetened chocolate
1-1/2 teaspoons butter

In a large mixing bowl, cream 1/2 cup butter and sugar. Beat in flour and cocoa (mixture will be crumbly). Spread into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until surface is set. Cool on a wire rack for 15 minutes.

Meanwhile, in a large mixing bowl, combine confectioners' sugar and remaining butter; beat in milk and vanilla until smooth. Spread over crust. Pat cherries dry with a paper towel; arrange over frosting and press down gently.

In a microwave-safe bowl, melt the chocolate and butter; stir until smooth. Drizzle over cherries. Refrigerate until glaze has hardened. Cut into squares. Makes 3 dozen.

Bavarian Veal with Asparagus

1 large cabbage (3 to 3-1/2 lbs.)
3/4 cup whole wheat couscous
1 pound lean ground pork
2/3 cup chopped onion
1 teaspoon minced garlic
2-1/2 cups roasted vegetable sauce, divided
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon ground red pepper
1/2 cup chicken broth

Remove core of cabbage with small sharp knife, leaving all leaves intact. Combine cabbage with enough water to halfway fill a stockpot. Bring to a boil. Cook 15 to 25 minutes. As outer leaves become tender, loosen and remove 12 leaves with tongs, transfer to large bowl.

Set aside. Cook remaining cabbage until just tender when pierced in stem end with a knife, 10 minutes more. Drain and chop cabbage (about 2- 1/2 cups) and transfer to another large bowl.

Meanwhile, cook couscous according to package directions; add to chopped cabbage. Heat a large skillet over medium-high heat. Add pork, onion and garlic; cook until pork is cooked through and onion is tender, 5 to 6 minutes. Transfer to bowl with couscous mixture. Stir in 1/2 cup of the Roasted Vegetable Sauce, parsley, salt, oregano, thyme and red pepper until well blended.

Heat oven to 375 degrees. Combine broth and remaining 2 cups Roasted Vegetable Sauce in small saucepan. Spread 1 cup sauce mixture on bottom of 13x9-inch baking dish. Spoon 1/2 cup pork filling onto center of each reserved cabbage leaf; fold in sides and roll up.

Tightly arrange rolls seam side down in prepared baking dish. Cover with foil and bake 45 minutes. Uncover and bake 15 to 20 minutes more or until sauce is bubbly and slightly thickened. Heat remaining sauce mixture and serve with cabbage rolls. Makes 6 servings.

Roasted Vegetable Sauce: Arrange racks in upper and lower thirds of oven. Heat oven to 425 degrees. Lightly coat 2 jelly-roll pans with vegetable cooking spray. Using 2 pounds plum tomatoes, halve lengthwise and seed; cut 3 red bell peppers in half. Arrange tomatoes and bell peppers cut sides down on prepared pans.

Using 1 medium butternut squash, peel, seed and cut into 2-inch chunks; peel and quarter 3 medium onions and cut 2 medium carrots into 2-inch pieces. Add squash, onions and carrots to tomatoes and peppers. Lightly coat vegetables with spray. Bake 1 hour, switching pan positions after 30 minutes. Cool.

Remove skins from tomatoes, bell peppers and top layer of onion. Puree half the vegetables and 3/4 cup chicken broth in blender, scraping down sides as necessary. Transfer puree to large saucepan. Repeat process with remaining vegetables and 3/4 cup chicken broth; stir 1 tablespoon balsamic vinegar, 1-1/2 teaspoons salt and 1/4 teaspoon freshly ground black pepper into puree.

Heat 1 tablespoon extra-virgin olive oil in large saucepan over medium heat; add 2 teaspoons minced garlic and cook 40 seconds to 1 minute just until golden. Stir in puree and heat through. Makes 6 cups.

Ham and Apple Dumplings

3 pounds cooked good quality ham
1 teaspoon salt
4 cups dried tart apples
3 tablespoons brown sugar
1 large onion, finely chopped
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten
3 tablespoons melted unsalted butter
About 1/2 cup milk

Place the ham and salt in a large pot and cover with water. Bring to boil. Reduce the heat and simmer until the ham is tender, about 2 hours.

Place the apples in large bowl, cover with water, and soak for 2 to 3 hours. When the ham is tender, add the apples and their soaking liquid to the pot. Add the brown sugar and onions, and bring to a boil. Reduce the heat and simmer, covered, for 1 1/2 hours.

Into a large bowl, sift together the flour, baking powder, salt, and pepper. Add the egg and melted butter, and enough milk to make a moist, fairly stiff batter.

Uncover the ham and apples, and bring the cooking liquid to a boil. Drop the batter by tablespoonfuls into the boiling liquid. Cover tightly and simmer for 12 to 15 minutes. Season to taste with salt and freshly ground black pepper.

To serve, transfer the ham to a large platter and let sit for 5 minutes. Carve thinly and spoon the dumplings around the meat.

Chocolate Cherry Cheesecake

2 cups chocolate wafer crumbs (about 32 wafers)
6 tablespoons butter (no substitutes), melted

Cheesecake:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 eggs
4 squares (1 ounce each) white baking chocolate, melted and cooled
1 jar (10 ounces) maraschino cherries, drained, rinsed and quartered
1/2 cup chopped pecans

Topping:
3 squares (1 ounce each) semisweet chocolate
2 tablespoons butter (no substitutes)
1-1/2 teaspoons shortening, divided
1/2 squares (1/2 ounce) white baking chocolate

In a bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack. In a mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs; beat on low speed just until combined.

Stir in melted chocolate; mix well. Gently fold in cherries and pecans. Pour into crust. Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove side of pan. In a saucepan, melt semisweet chocolate, butter and 1 teaspoon shortening until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides.

Cool. In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator. 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.

Chocolate Rum Truffles

6 ounces semisweet chocolate , coarsely chopped
1/4 cup butter
3 tablespoons whipping cream
1 beaten egg yolk
3 teaspoons rum
1 pound chocolate-flavored candy coating , chopped
Vanilla-flavored or pink candy coating, melted, for decorating
finely chopped pistachio nuts

Combine chocolate, butter, and the 3 tablespoons whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.

Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.

Stir in rum, brandy, or whipping cream. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.

Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper.

Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles don't get too soft. Bring water to boiling in the bottom of a double boiler or a saucepan. Remove from heat.

Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water.

Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100% power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted.

Coating may not look melted until stirred. Drop truffles, one at a time, into melted candy coating, turn truffles with a large, long-tine fork to coat. Lift truffle out with the fork without piercing the centers, draw fork across rim of pan to remove excess coating.

Invert truffles onto a waxed-paper-lined baking sheet. If desired, twist fork slightly as candy falls to make a swirl on top. Let dipped truffles dry until candy coating hardens.

If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating that's been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.

To decorate truffles, if desired, place melted vanilla-flavored or pink candy coating in a small, self-sealing plastic bag with a corner snipped off (opening should be very small) or a pastry bag fitted with a small, round tip.

Pipe coating in a design atop truffles. Or, drizzle coating over truffles with a spoon. Let dry. Makes about 30. Store truffles, tightly covered, in a cool, dry place for up to 2 weeks.

Chocolate Cherry Torte

56 chocolate-covered graham cracker cookies, (about 1 pound) crushed
1 cup butter, melted
2 envelopes whipped topping mix
1 cup cold milk
1 teaspoon vanilla extract
1 package (8 ounces) cream cheese, softened
2 cans (21 ounces each) cherry pie filling

Set aside 1/4 cup crushed cookies for topping. In a large bowl, combine remaining cookies and butter; spread into a 13-in. x 9-in. dish. Set aside.

In a large bowl, combine the whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream cheese; beat until smooth.

Spread over crust; top with pie filling. Sprinkle with reserved cookies. Cover and refrigerate for 12-24 hours before serving. Makes 12-16 servings.

Chocolate-Covered Cherry Brownies

2 cups sugar
1 cup butter, melted
4 eggs
1 cup all-purpose flour
1 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 jar (10 ounces) maraschino cherries, chopped and well drained
1/2 cup semisweet chocolate chips
1 to 2 tablespoons heavy whipping cream

In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 28 minutes. Sprinkle with marshmallows. Bake 1-2 minutes longer or until marshmallows are soft but not browned. Sprinkle with cherries. Cool on a wire rack.

In a microwave, melt chocolate chips and cream; stir until smooth. Drizzle over brownies. Let stand until chocolate is set. Makes 2 dozen.

Roast Goose Breast with Caraway and Apples

1 large whole goose breast, removed from bone
4 juniper berries, smashed
1 teaspoon chopped fresh rosemary leaves
1/4 cup olive oil plus 4 tablespoons
2 tablespoons red wine vinegar
2 medium onions, chopped into 1/4-inch dice
3 green apples, peeled, cored and chopped into 1-inch dice
2 tablespoons caraway seeds
2 boiled potatoes, peeled and cut into 1/4-inch cubes
1/2 cup bread crumbs
1/2 cup italian parsley, finely chopped
1 pinch ground cloves
1 egg

Lay breast out in a non-reactive baking pan. In a mixing bowl, stir together juniper, rosemary, olive oil and vinegar and pour over breast. Cover and refrigerate for 24 hours. Preheat oven to 425 degrees. In a 14-inch sauté pan, heat remaining oil over medium heat and add onions. Cook until softened, about 8 to 10 minutes.

Add apples, caraway and cooked potatoes and cook another 10 minutes, or until apples have started to soften. Remove from heat and allow to cool. Add bread crumbs, parsley, cloves, egg, season with salt and pepper and set aside. Preheat oven to 425 degrees. Remove goose from marinade, brush off and pat dry.

Season with salt and pepper and lay flat on cutting board, skin side down. Lay stuffing out evenly over goose and roll up like a jelly roll. Tie securely with butcher's twine and place in roasting pan.

Roast in oven for 45 to 50 minutes, or until internal temperature reaches 150 degrees. Remove, allow to rest 10 minutes and carve. Serve with spiced white cabbage. Serves 6.

Coconut Chocolate Creams

2-1/2 cups flaked coconut
1 cup (6 ounces) semisweet chocolate chips
1/2 cup evaporated milk
2-1/2 cups confectioners' sugar
1/3 cup chopped pecans
1/3 cup chopped maraschino cherries

Place coconut in a blender or food processor; cover and process until finely chopped. In a microwave or heavy saucepan, melt chocolate chips and milk. Remove from the heat; stir in confectioners' sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate for 2 hours or until firm. Set remaining coconut aside.

Shape chocolate mixture into 1-in. balls; roll in reserved coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator. Makes about 3 dozen.

Linzer Torte

Raspberry Preserves:
2 cups frozen raspberries, unsweetened
1/4 cup granulated white sugar
Lemon juice
About 2 tablespoons raspberry preserves

Linzer Torte:
1 cup unblanched almonds
1/2 cup unblanched hazelnuts
1 1/2 cups all purpose flour
2/3 cup granulated white sugar
Zest of one large lemon
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/2 teaspoon baking powder
14 tablespoons cold unsalted butter, cut into pieces
2 large egg yolks
1 teaspoon pure vanilla extract
Confectioners' Sugar for dusting

Raspberry Preserves: Place the frozen unsweetened raspberries and the sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 15 to 20 minutes or until most of the liquid has evaporated. Do not let it burn.

Remove from heat and pour into a heatproof measuring cup. You should have almost a cup of preserves. Add enough store bought raspberry preserves to equal one cup of filling. Add a drop or two of lemon juice. Cover and place in the refrigerator while you make the crust.

Linzer Torte: Preheat the oven to 350 degrees and position rack in the center of the oven. Place the almonds on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Then place the hazelnuts on a baking sheet and bake for 15 minutes or until fragrant and the outer skins begin to flake and crack.

Remove from oven and place on wire rack to cool. Once the nuts have cooled, place in a food processor and process, along with 1/2 cup of flour, until finely ground. Add the remaining flour, sugar, lemon zest, ground cinnamon, ground cloves, salt, and baking powder and process until evenly combined. Add the butter and pulse until the mixture looks like fine crumbs. Add the 2 egg yolks and vanilla extract and pulse until the dough just begins to come together.

Gather the dough into a ball and then divide it into two pieces, one slightly larger than the other. Wrap the smaller ball of dough in plastic wrap and refrigerate. Take the larger ball of dough and press it into the bottom and up the sides of a buttered 10 inch tart pan or springform pan. If using a springform pan press the dough about 1 inch up the sides of the pan.

Take the cooled raspberry preserves and spread them over the bottom of the crust. Remove the smaller ball of dough from the fridge and roll it between two sheets of wax paper into a rectangle about 10 inches by about 6 inches (15 cm). With a sharp knife or fluted edged pastry wheel cutter, cut the dough into 10 - 1/2 inch wide strips.

Using an offset spatula gently transfer the strips to the tart pan. (If the strips are too soft simply place them in the fridge for a few minutes until firm.) Lay five strips, evenly spaced, across the torte and then turn the pan a quarter turn and lay the remaining five strips across the first five strips. Trim the edges of the strips to fit the tart pan.

Take the leftover scraps of dough and roll them into a long rope about 1/4 inch thick. Don't worry if the rope breaks. Just take the pieces of rope and place them around the outer edge of the tart where the ends of the lattice strips meets the bottom crust. Using a fork, press the rope into the edges of the bottom crust to seal the edges.

Bake the tart in a preheated 350 degree oven for about 30 - 35 minutes or until the pastry is golden brown. Let the torte cool on a wire rack before unmolding. This torte is best served warm with a dollop of whipped cream. Dust the top of the torte with confectioners' sugar. This torte will keep in the refrigerator for about a week. It can also be frozen. Makes 8 servings

Marzipan

1 lb almonds, shelled, blanched
1 lb confectioners' sugar
1 egg white, unbeaten
3 tablespoon rosewater or orangewater

Carefully dry the shelled almonds, then grind to a powder in an electric blender, if you have one. Blend almonds, the sugar, the egg white and just enough rosewater or orangewater (available from pharmacies) to make a pliable stiff dough.

Knead with fingers, then place on board dusted with confectioners" sugar and form into desired shapes, to resemble miniature apples, peaches, strawberries or, if you have an artist's touch, little pigs or birds. Tint with food coloring. Balls of marzipan may be rubbed in chocolate dots or colored sugar.

If dough becomes too stiff, work in a little lemon juice, rosewater or orangewater, adding drop by drop. When candies are shaped, dry thoroughly in a cool, airy place for 24 hours, then wrap separately or place in a container (such as a little straw basket for fruit) and cover completely with saran or other plastic wrap. Makes 2 pounds of candy.

Dresden Christmas Stollen

1-1/2 cups raisins
2 tablespoon rum
1 cup citron, chopped
2 cups flour
1 cup chopped candied orange peel
4 eggs, lightly beaten
1/2 cup rum
4 to 7 cups flour
2 envelopes dried powdered yeast
6 to 8 slivered blanched bitter almonds
1/2 cup like-warm water
1 tablespoon sugar
1-1/2 cups chopped blanched almonds
2 cups milk
Melted butter
1 cup sugar granulated sugar
2 teaspoons salt
Confectioner's sugar
1-1/2 cups butter
1 lemon rind, grated

Combine raisins, citron and candied orange peel and soak in rum for 1 hour. Drain and reserve rum. Dissolve yeast in warm water according to instructions on package, using a little sugar to speed the process if you like. Scald milk with sugar, salt and butter. When the butter has melted, stir in lemon peel, rum and almond extract (if used).

Cool mixture to luke-warm. Add yeast and 2 cups of flour. Mix well and set in warm draft-free corner for about 15 to 30 minutes, or until dough blisters. Stir in lightly beaten eggs, and gradually mix in 5 to 7 cups flour until dough is soft and light but not sticky. It should be smooth enough to be handled.

Dry soaked fruit and dredge lightly with flour. Turn dough onto a floured board and knead, gradually working in fruit, almonds and bitter almonds if you use them. Knead dough until it blisters and is smooth and elastic. Gather in a ball and place in a lightly floured bowl. Brush melted butter. Cover loosely with a thin kitchen towel and set in warm draft-free corner about 1 hour, or until it has doubled in bulk.

Punch dough down and cut into three equal pieces. Set aside to rest 10 minutes. Roll or flatten each third of dough into an oval 3/4 inch thick. Brush top of each with melted butter and sprinkle with a little sugar.

Fold each lengthways, not quite in half, so that edges are within 1/2 inch to 1 inch of meeting, pinch closed. Place loaves on buttered baking sheet or jelly-roll pan. Brush with melted butter and place in warm, draft-free corner again so they can rise until doubled in bulk, about 1 hour.

Preheat oven to 425 degrees. Bake loaves 10 minutes, then turn heat down to 350 degrees. Bake about 45 minutes, or until loaves are crisp golden brown. Brush with butter and sprinkle generously with confectioner's sugar while warm.Wrap tightly in foil and keep in a cold room or other, nonrefrigerated cool place for 2 to 3 weeks before serving. Then, sprinkle with more confectioner's sugar.

Beef Rouladen

1/4 cup Dijon mustard
8 slices top round steak, (1/4 inch thick and about 2 pounds)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.

In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return to gravy; heat through. Sprinkle with parsley if desired. Makes 8 servings.

Roast Duck with Orange Glaze

1 domestic duck (4 to 6 pounds)
1 teaspoon caraway seeds
4 cups crushed seasoned stuffing
1/2 medium green pepper, finely chopped
1 small onion, finely chopped
1 celery rib, finely chopped
1 tablespoon rubbed sage
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch dried thyme
Pinch ground nutmeg
1/2 cup chicken broth

Orange Glaze:
1/2 cup packed brown sugar
2 tablespoons plus 1-1/2 teaspoons sugar
2 tablespoons cornstarch
Pinch salt
1 cup orange juice
1 tablespoon grated orange peel
1 drop hot pepper sauce

Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large bowl, combine the stuffing, vegetables, seasonings and broth. Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan.

Bake, uncovered, at 350° for 2-1/2 to 3-1/4 hours or until a meat thermometer reads 180° for the duck and 165° for the stuffing. Drain fat from pan as it accumulates. Cover loosely with foil if duckling browns too quickly. Cover and let stand for 20 minutes before removing stuffing and carving.

Meanwhile, for glaze, combine the sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, peel and hot pepper sauce until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with duck. Makes 4 servings.

Rosemary Roasted Pork Tenderloin

1/2 cup apple juice concentrate
1/4 cup Dijon mustard
1/4 cup fresh rosemary sprigs, chopped
8 garlic cloves, minced
3/4 teaspoon coarsely ground pepper
3 pork tenderloin (1 pound each)

In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade from meat. Place meat in a roasting pan coated with cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Makes 8 servings.

Reuben Meat Loaf

1 egg, lightly beaten
1 medium onion, chopped
1/4 cup sweet pickle relish
1 tablespoon Worcestershire sauce
1 cup soft rye bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef
1/4 cup prepared Thousand Island salad dressing
1 can (8 ounces) sauerkraut, rinsed and drained
1 cup (4 ounces) shredded Swiss cheese, divided

In a large bowl, combine the first seven ingredients. crumble beef over mixture and mix well. On a piece of heavy-duty aluminum foil, pat meat mixture into a 14-in. x 10-in. rectangle. Spread with salad dressing; top with sauerkraut and 1/2 cup Swiss cheese. Roll up, starting with a long side and peeling foil away while rolling; seal seams and ends.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer read 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing. Makes 8 servings.

Reuben Meatballs

1 egg
1 small onion, finely chopped
2/3 cup soft bread crumbs
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cooked rice
1-1/2 pounds lean ground beef
2 cups sauerkraut, rinsed and well drained
1 to 2 teaspoons caraway seeds
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup Thousand Island salad dressing
1/4 cup shredded Swiss cheese
Rye bread, optional

In a bowl, combine the egg, onion, bread crumbs, parsley, salt and pepper. Stir in rice. Crumble beef over the mixture and mix well. Shape into 15 balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 15-20 minutes or until browned; drain.

Transfer meatballs to an ungreased 13-in. x 9-in. baking dish. Arrange sauerkraut over meatballs; sprinkle with caraway seeds. Combine soup and salad dressing; spread over the top.

Cover and bake for 35-45 minutes or until meat is no longer pink. Uncover; sprinkle with Swiss cheese. Bake 10 minutes longer or until cheese is melted. Serve with rye bread if desired. Makes 4 servings.

Ribs Stuffed Cabbage

3 pounds pork spareribs
1 large head cabbage (3-1/4 pounds)
1-1/4 pounds uncooked ground beef
1 pound uncooked ground pork
2 large onions, finely chopped
1 cup cooked rice
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 can (29 ounces) tomato puree
1 package (32 ounces) sauerkraut, rinsed and drained

Place ribs in two 13-in. x 9-in. in baking pans. Cover and bake at 325° for 30 minutes. Meanwhile, remove core from cabbage. In a large kettle, cook cabbage in boiling water for 2-3 minutes. Remove outer leaves when softened. Return cabbage to boiling water until 12 leaves are softened and removed. Save remaining cabbage for another use.

Remove thick center veins from the leaves. In a bowl, combine the beef, pork, onions, rice, garlic, salt and pepper. Place about 1/2 cup on each cabbage leaf. Fold in sides; roll up, starting at an unfolded edge.

Drain ribs. Spread 1/4 cup tomato puree and 1 cup sauerkraut in Dutch oven. Layer with ribs, 1 cup sauerkraut, cabbage rolls, remaining sauerkraut and remaining puree. Bring to a boil.

Reduce heat; cover and cook over medium-low heat for 45-55 minutes or until ribs are tender and a meat thermometer inserted into cabbage rolls read 160°. Serve with a slotted spoon or thicken juices if desired. Makes 12 servings.

Raspberry Roast Pork

4-1/2 cups fresh or frozen raspberries
3 tablespoons sugar
1/2 cup unsweetened apple juice
1/4 cup red wine vinegar
2 garlic cloves, minced
3/4 teaspoon rubbed sage, divided
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless whole pork loin roast (3-1/2 to 4 pounds)

Place raspberries in a bowl; sprinkle with sugar and mash. Let stand for 15 minutes; mash again. Strain, reserving juice; discard pulp and seeds.

In a small saucepan, combine the raspberry juice, apple juice, vinegar, garlic and 1/4 teaspoon sage. Simmer, uncovered, for 5 minutes. In a small bowl, combine cornstarch and water until smooth; stir into raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.

Combine the salt, pepper and remaining sage; rub over roast. Place fat side up on a rack in a shallow roasting pan. Spread with 1/2 cup raspberry sauce.

Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 160°. Let stand for 10-15 minutes before slicing. Meanwhile, reheat the remaining raspberry sauce; serve with pork. Makes 8-10 servings.

Pork Schnitzel

6 boneless pork cutlets (1/2 inch thick and 4 ounces each)
1/2 cup all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon pepper
2 eggs
1/4 cup milk
1-1/2 cups dry bread crumbs
2 teaspoons paprika
6 tablespoons vegetable oil

Dill Sauce:
1-1/2 cups chicken broth, divided
2 tablespoons all-purpose flour
1/2 teaspoon dill weed
1 cup (8 ounces) sour cream

Flatten pork cutlets to 1/4-in. thickness. In a shallow bowl, combine the flour, seasoned salt and pepper. In another bowl, beat eggs and milk. In another bowl, combine bread crumbs and paprika. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.

In a large skillet, cook pork in oil, a few pieces at a time, for 3-4 minutes per side or until meat is no longer pink. Remove to a serving platter; keep warm.

For sauce, pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil). Pour over pork. Makes 6 servings.