1: Hilft das Bier gegen den Durst, stillt den Hunger eine Wurst.
2: Bryant-Webster-Baker German Thanksgiving 2011
3: "Forever on Thanksgiving Day, The heart will find the pathway home." ~ Wilbur D. Nesbit
4: Ingredients 1 medium head red cabbage, cored and sliced 2 large tart apples, peeled and sliced 1 medium sweet onion, sliced and separated into rings 1 1/2 cups water 1 cup cider vinegar 1/2 cup sugar 1 tablespoon butter 1 teaspoon salt 6 whole peppercorns 2 whole allspice 2 whole cloves 1 bay leaf 2 teaspoons cornstarch 2 teaspoons cold water | Preparation: In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
5: Ingredients: 1 pound fresh green or wax beans, about 2 cups frozen or canned 4 to 6 slices bacon 1 onion, chopped 1 tablespoon granulated sugar 1/4 cup cider vinegar salt and pepper to taste | Preparation: Cook fresh beans in a little salted water until tender; cook frozen beans according to package instructions. Drain beans; reserve about 3/4 cup of the cooking or can liquid. | Cut up bacon and sauté with onion until bacon is cooked and onion has lightly browned. Add bean liquid and cook until liquid has reduced to 1/4 cup. Add next 4 ingredients and the cooked beans. Heat through and season with salt and pepper to taste. Serves 4.
7: Purchase frozen dinner rolls. Brush with water. Prepare as Directed
8: Preparation: Use a meat tenderizer pound the pork cutlets to 1/4-1/8 inch thickness. Set out 3 shallow bowls. One with a mixture of the flour, salt, and pepper. The second with the egg whisked. The third with the panko crumbs Heat the oil and butter in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika. Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm. | Ingredients boneless pork chops 1/2 inch thick flour salt ground black pepper eggs, beaten panko bread crumbs oil and butter
9: Jaeger Sauce 1 tablespoon butter 1/4 cup minced shallot 3 cups mushrooms 2 1/2 cups beef broth 1/4 cup flour 1/4 teaspoon seasoning salt | Lemon Sauce 1 Tbs, 1 tsp. cornflour 1 cup water 1/4 cup lemon juice 1 chicken stock cube 1 Tbs, 1 tsp. honey 1 Tbs, tsp. brown sugar 1 Tbs, 1 tsp. chopped shallots | Rahm Sauce 1/4 cup white wine 1/4 cup sour cream Chopped green onions mushrooms small carton of whipped cream | Preparation Melt butter. Saute shallots until clear. Toss in mushrooms until mushrooms are sautéed. Place flour in a separate bowl, slowly whisk in beef broth. Pour beef broth mixture into mushroom pan boil for 5-10 minutes until thickened, Stir frequently | Preparation Combine cornflour and water in a saucepan over medium high heat. Stir in next 4 ingredients. Cook over heat until sauce boils and thickens. Stir in chives | Preparation Boil down the wine first to avoid curdling of creams, then add onions and mushrooms to saute. Add creams and allow to boil and thicken.
12: Ingredients 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground pepper 2 large eggs 1/4 cup milk Preparations In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
13: Ingredients 4 (12 ounce) cans beer 1 large onion, diced 10 bratwurst 2 teaspoons red pepper flakes 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon ground black pepper Preparations Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate. Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions. Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
14: Yummy Cabbage Rolls!! cut the ends off of the cabbage so you can make "leaves" boil them until they will roll. 8 min. Inside make a portabella cornbread stuffing then bake for an hour. | make stuffing with stale french bread, corn bread. cook your sliced ports with some onion and garlic. open the casing of about 4 beer brats and cook that with onion and garlic. mix it w the breads. add one egg and some chicken stock till it is damp. not wet. stick it in the leaves and bake for 40 min yummo!
15: Preparations: Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm. | Ingredients 4 potatoes 4 slices bacon 1 tablespoon all-purpose flour 2 tablespoons white sugar 1/3 cup water 1/4 cup white wine vinegar 1/2 cup chopped green onions salt and pepper to taste
16: Ingredients Cake: 1 package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 package cream cheese, softened 1 can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg | Preparation: Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over-bake as the center should be a little gooey.
17: Preparation: Mix first four ingredients in mixing bowl. Add raisins and mix. In separate bowl mix walnuts, brown sugar, breadcrumbs and 1 tbs sugar. Unfold the puff pastry on floured surface.brush the not nice side of the pastry with the scrambled egg. Put sugar mixture on two thirds of the pastry and the fruit on the bottom one third that the sugar mixture was applied to. Roll, pinching sides in. Cut a slit every inch. Brush the top with scrambled egg. Bake in a 375 degree oven for about 40-45 minutes | Ingredients: 1 1/2 cups sliced fruit 1/2 tsp cinnamon 1 tbs sugar 1 tbs flour 1/4 cup raisins 1/4 chopped walnuts 2 tbs brown sugar 1 tbs bread crumbs 1 tbs sugar Frozen puff pastry 1 scrambled egg
19: Purchase Pillsbury rolled pie crust, let soften. un roll and insert in pan, poke holes in bottom, put in fridge for 15 min, then bake as instructed. Make Jello pudding mix as directed. Then pour into crust Take 4 egg whites and beat on high adding 7 tbs of sugar slowly once stiff. add 1/4 tsp cream of tartar and 1 tsp of vanilla, beat till mix peaks, spread over cooled pie making sure edges are sealed. Bake @ 350 till brown.
21: Because EVERY Thanksgiving should have | Not...