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JUNE 2009
Bavarian Pork Chops and Sauerkraut
Heat oven to 350ºF. In ungreased 2-quart
casserole or 11x7-inch glass baking dish, mix
sauerkraut, carrots, onion, water and barley.

Place pork chops on sauerkraut mixture. Spoon
barbecue sauce on top of chops. Cover and bake 1
1/4 to 1 1/2 hours or until pork is no longer pink in
center

Did You Know
Barley is one of the first grains ever cultivated. Pearl
barley, the most common variety, has the hull, most of the
bran and some of the germ removed to shorten cooking
time. Barley is available in both regular and quick-cooking
varieties. For this recipe, use regular and not the
quick-cooking variety.
Preparation
Slow Cooker Reuben Sandwiches
Ingredients
1 cup Thousand Island dressing
2 pounds refrigerated sauerkraut
2 to 3 pounds corned beef brisket
16 slices pumpernickel rye bread
toasted
8 slices (1 ounce each) Swiss cheese

These sandwiches cry out for a good garlic dill pickle,
purchased German potato salad or crunchy potato chips
and a side of deli slaw.

Variation  
To make this a portable potluck sandwich, stir the sliced
beef into the sauerkraut. Place the dressing in a squeeze
bottle (like for ketchup), and set out a basket of rye buns
and smaller slices of Swiss cheese to make it easy for
guests to make their own sandwiches.

Special Touch  
Need a hearty party snack? Build the sandwiches on slices
of party rye for a three-bite treat.
Place sauerkraut in 3- to 4-quart slow cooker. Place
beef brisket on sauerkraut. (If brisket includes packet
of spices, sprinkle spices over brisket.)

Cover and cook on Low heat setting 9 to 11 hours.

Remove beef from cooker; place on cutting board.
Cut beef into slices. To serve, spread 1 tablespoon
dressing on each toast slice. Using slotted spoon to
remove sauerkraut from cooker, top 8 slices toast
with 1/2 cup sauerkraut each. Top sauerkraut with
beef slices and cheese slice. Top with remaining
toast.

Note: This recipe was tested in slow cookers with
heating elements in the side and bottom of the
cooker, not in cookers that stand only on a heated
base. For slow cookers with just a heated base,
follow the manufacturer’s directions for layering
ingredients and choosing a temperature.
Preparation
Wiener Schnitzel
Ingredients
1-1/2 lbs. veal (or pork) cutlets
Flour
3 Tbsp. grated Parmesan cheese
2 eggs
1 tsp. minced parsley
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. milk
1 cup fresh breadcrumbs
6 Tbsp. butter
4 slices lemon
Pound meat thin and dip in flour.

Blend together cheese, eggs, parsley, salt, pepper,
nutmeg and milk.

Dip cutlets into this batter, coat with crumbs and
refrigerate for 1 hour.

Cook breaded cutlets in butter until golden brown on
both sides.

Pour pan juices over cutlets and serve with lemon
slices.
Preparation
Knockwurst with Sauerkraut Dinner
Ingredients
1/3 cup chopped onion
2 slices cooked bacon, cut up
1 cup beer
1 cup water
2 tablespoons cornstarch
2 tablespoons coarse-grain brown mustard
2 tablespoons molasses
2 teaspoons caraway seed
1/2 teaspoon ground allspice
1/4 teaspoon pepper
1 large rutabaga, peeled & cut into 1" cubes
1 pound fully cooked knockwurst, bias-sliced into 2-
to 2-1/2-inch pieces
2 medium cooking apples, cored and cut into 8
wedges each
1 16-ounce can sauerkraut, drained and rinsed
In a Dutch oven or large pot cook onion and bacon
until onion is tender but not brown; drain fat. Stir in
beer.

In a 2-cup glass measure combine the water,
cornstarch, brown mustard, molasses, caraway
seed, allspice, and pepper; stir into bacon mixture.

Cook and stir until thickened and bubbly. Add
rutabaga; cover and cook 15 minutes.

Stir in the knockwurst, apple wedges, and sauerkraut.

Cook, covered, 15 to 20 minutes more or until
apples are tender.
Preparation
German Chocolate Torte
Ingredients
3/4 cup water or milk
2 eggs
1/4 cup strong coffee
1 1/2 cups whipping (heavy) cream
1 package Betty Crocker® golden pound cake mix
2 packages (4 ounces each) sweet baking chocolate
2 tablespoons cognac or brandy or 1 teaspoon
brandy extract

Special Touch  
Sprinkle just-frosted cake with edible gold and silver
glitter for a stunning presentation.

Success  
Freezing the cake makes it easier to slice into layers.
Another slicing tip: Use a serrated knife for the
cleanest cut
Heat oven to 350ºF. Grease and flour loaf pan, 9x5x3
inches.  

Beat cake mix, water and eggs in medium bowl with
electric mixer on low speed 30 seconds; beat on
medium speed 3 minutes. Pour into pan.  

Bake 48 to 58 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes; remove
from pan to wire rack. Cool 30 minutes. Freeze cake
uncovered about 1 hour 30 minutes or until firm.  

Cut cake horizontally into 6 layers. Heat chocolate
and coffee over low heat, stirring constantly, until
chocolate is melted. Stir in cognac; cool.  

Beat whipping cream in chilled medium bowl with
electric mixer on high speed until stiff. Fold chocolate
mixture into whipped cream.  

Spread 1/2 cup whipped cream mixture between
each cake layer. Frost sides and top of torte with
remaining whipped cream mixture. Refrigerate at
least 8 hours before serving. Store covered in
refrigerator.  
Preparation
Ingredients
1 cup thinly sliced carrots
3/4 cup chopped onion
1/2 cup water
1/4 cup uncooked barley
6 pork loin or rib chops, 3/4 inch thick
1/2 cup prepared barbecue sauce
1 can (16 ounces) sauerkraut, undrained
JANUARY 2010 EDITION - Updated Weekly