Rotkohl mit Äpfeln

 recipe courtesy of Marian Recksiek who taught her American friends how to cook real German food as made by her mother.

1 head red cabbage, shredded finely

3-4 cooking apples, peeled and sliced

2 lemons

sugar

cornstarch

Cook cabbage and apples in a pan of water 1/3 full. Add juice of 2 lemons, sugar (to taste), and cornstarch to desired thickness.  Cook about 1 1/2-2 hours adding cornstarch the last 20 minutes.  Cook slowly!

Bok Choy with Ginger Vinaigrette

by Nancy

1 t. olive or sesame oil

1 lb. bok choy

1 T. white vinegar

2 t. dijon mustard

2 t. tamari

1 t. sugar

1 clove garlic, chopped

1 T. fresh ginger, grated

Separate and clean all bok choy leaves and stalks and chop. Keep leaves and stalks separated.  


Mix together, vinegar, mustard, tamari, sugar, garlic and ginger and set aside.


Heat oil in pan or wok and add stalks.  Sauté until almost tender, then add leaves and sauté until they are wilted.  Remove from heat and toss with vinaigrette.

This would also work with other vegetables such as broccoli.

Colcannon

by Nancy

2 lbs. potatoes, peeled and cut into pieces

1 small cabbage, cored and chopped

2 small leeks, white parts only, sliced

1 c. fat-free milk

4 oz. fat-free cream cheese, softened

1/2 t. white pepper

Boil potatoes until tender.  In another pan, boil or steam cabbage until tender (about 10 min.)  Drain, and set aside.  Simmer leeks in milk for about 5 min.  When leeks are soft, remove with a slotted spoon and set aside, reserving the milk.

When potatoes are tender, drain well.  Add half the milk used to simmer the leeks.  Mash the potatoes until all the lumps are gone.  Add cream cheese and white pepper, then mash again until blended.  Use remaining milk if needed.  Stir in cabbage and leeks.  Serve immediately.

Sweet Potato Casserole

by Nancy

1 c. sweet potatoes, cooked

3/4 t. cinnamon

dash salt

1/2 c. brown sugar

3/4 c. scalded milk

2 eggs, well beaten

Combine in baking dish.  Top with mixture of:

1/2 c. butter

1 1/2 c. brown sugar

3/4 c. pecans

Bake until warmed through

7 Minute Potato Chips

by Nancy

1 Large Russet Potato, Scrubbed
1 bowl cold water
Seasonings of your choice

Slice the potato into the thinnest slices possible. Try to make the slices even and thin. Place slices in ice water briefly to remove excess starch.  Remove from water and pat dry.


Place a piece of parchment on a large glass plate- or alternatively, if your microwave has a glass turntable, you can place the parchment paper directly on the turntable instead.



Arrange the potato slices on the parchment paper. Be sure they are not touching, as they'll stick together. Season as desired.

Microwave on Full power for 3 minutes. Remove from microwave, flip them all over, return to microwave, reduce the power to 70% and cook for another 3 minutes. If you've hand sliced your chips, you may need to cook for an additional minute or 2 at 70% power.


Repeat until all the "chips" are crispy and golden.

Herbed Potato Salad

by Nancy

1 1/2 pound potatoes
2 tbsp chicken or vegetable broth
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
3 tbsp olive oil
2 scallions
fresh dill
parsley (flat-leaf)
pepper
salt
Optional: splash of fresh lemon juice
Optional: garlic


Peel, cube and cook potatoes.  Combine olive oil and vinegar in a separate bowl.  Stir in broth and mustard.  Chop scallions, dill and parsley and add to mix.  Drain potatoes and stir in to other ingredients.  Serve at room temperature or cold.

Roasted Corn on the Cob

by Bethany

8 medium ears of corn, husks and silk removed

vegetable oil

2 T. melted margarine

2 T. Dijon mustard

2 garlic cloves, minced

1/2 t. salt

1/8 t. pepper

1/8 t. paprika

Make 8 rectangles of foil.  Place one ear of corn on each piece of foil.  Rub corn evenly with vegetable oil.  Fold foil over corn and seal tightly.  Bake at 400ºF. for 25-30 minutes or until corn is tender.  When corn is done baking, combine margarine, garlic, salt and pepper.  Brush over corn.  Sprinkle with paprika.

Cucumber Sunomono

by Bethany

2 cucumbers, sliced lengthwise, seeded and chopped into half moons

1/2 t. salt

1 T. sugar

1 T. vinegar

1 t. ginger

Sprinkle cucumbers with salt and let sit a few minutes to help pull the water out.  Meanwhile, combine sugar, vinegar and ginger and stir until dissolved.  Pour over cucumbers.  You can also add in things like carrots, tomatoes, etc.

Mexican Marinated Tomatoes

by Bethany

3-5 large tomatoes

1/4 c. vegetable oil

1 1/2 t. lime juice

1 clove garlic, minced

1/2 t. salt

Fresh Cilantro

Sliced Red Onion (optional)

Slice tomatoes into rounds. Combine remaining ingredients and pour over.  Toss to coat and chill in the refrigerator.

Potato and Green Bean Casserole

by Nancy

2 sliced red potatoes

1 lb. fresh or frozen green beans

1 small sliced onion

Put in pan, cover with water and simmer 5 minutes.  Drain.  Sauté in skillet with 1 T. canola oil until tender.  While vegetables are cooking, mix:

3 T. cider vinegar

2 T. water

2 T. sugar

1/2 t. ground mustard

Add to skillet and stir over medium heat until liquid is evaporated.

Zucchini Casserole

by Nancy

4-6 small zucchini, sliced

1 can stewed tomatoes

1 small onion, chopped

10-15 broken soda crackers

grated cheese

Cook sliced zucchini and onion until tender.  Add tomatoes and crackers.  Heat through.  Sprinkle with cheese and bake until the cheese melts.

Vegetable Casserole

by Kristin

1 large bag frozen mixed vegetables

1 can cream of mushroom soup

1 c. sour cream

1 package stuffing mix

grated cheddar cheese

Combine vegetables, soup and sour cream.  Transfer to a 9 x 13 casserole pan.  Top with cheese.  Prepare stuffing according to package directions. Pat on top of vegetables.  Bake at 350ºF. for about 45 minutes.

Potatoes au Gratin

by Roma

Potatoes

Milk or cream

flour

salt

grated cheese

Peel, dice and cook potatoes until done.  Add milk and heat.  Make thickening with milk and flour. Add and stir until thickened.  Add salt and grated cheese to taste.  Stir until cheese melts.

~Many in the Freeman family were especially fond of sharp cheddar cheese.  It tastes great with potatoes.  Sometimes the kids called these 'Cheesy Potatoes'.

Potato Salad

by Roma

6 large potatoes, cooked and diced

6-8 hard-boiled eggs

2 onions, chopped

salt to taste

Miracle Whip

chives, chopped (optional)

Mix all ingredients together after reserving some slices of egg for the top.  Use enough Miracle Whip to make it the right consistency.  (It shouldn't be dry.)  Place reserved egg slices on top and garnish with paprika and parsley sprigs.

~New red potatoes from the garden taste the best.  Whenever this potato salad went to a potluck, it was the first one gone.  It was always a great favorite to take to family gatherings at Ernest Freeman's cabin.

Potato Casserole

by Nancy

6 medium potatoes, parboiled

1/4 c. butter

1 can cream of mushroom soup

1 pint sour cream

1/3 c. finely chopped green onions

1 1/2 c. shredded cheese

Topping:

1/2 c. crushed cornflakes

2 T. melted butter

Grate potatoes in 9 x 13 pan.  Heat butter and soup and blend well.  Blend in sour cream, onions and cheese.  Pour over potatoes and mix.  Top with cornflake mixture.  Bake at 350ºF for 45 min.

Pea Salad

by Nancy

1 can petite peas, drained, or equivalent frozen peas, cooked

2 sliced green onions

1/3 c. grated cheese

Miracle Whip to taste

Mix and serve cold.

New Potatoes and Peas

by Roma

New potatoes from the garden

Fresh peas from the garden

milk or cream

flour

salt

parsley

Peel, dice and cook some new potatoes.  Add peas the last 4 minutes.  Drain.  Add milk and thickening made from milk and flour.  Cook until thickened.  Add salt and chopped parsley to taste.

~Peas grew really tall in Alaska, so we had to grow them on a fence which made picking much easier. New potatoes and peas were about the next best thing to just 'grazing' in the garden and eating the peas fresh out of the pod.

Heidi's Potato Salad

by Adelheid "Heidi" Kötter Remde

Potatoes

Pepper

Salt

Marjoram

Thyme

Cooking oil

Vinegar

Chopped onions.

Cook small potatoes the day before, until tender, but not mushy.  Peel and cool.  Slice potatoes and spread in layers in bowl.  After each layer, sprinkle with remaining ingredients.  Make 2-3 layers.  Mix carefully so you don't break up the potatoes and then refrigerate overnight.  Next morning, pour a couple of spoonfuls of boiling water over the salad.  Add cubed dill pickles.  Mix with chives, dill, parsley or whatever you have.  Add a tiny bit of mayonnaise if desired.

Harvard Beets

by Roma

1/2 c. sugar

1/2 T. cornstarch

1/4 t. salt

1/3 c. vinegar

2/3 c. water

3 c. cooked beets

2 T. butter

Mix sugar, cornstarch and salt.  Heat vinegar and water.  Blend with first mixture.  Stir until boiling.  Add beets and butter and warm thoroughly.

German Potato Pancakes

Henry Herman Ludvig Kotter (Herman Heinrich Ludwig Kötter)

2 1/2 c. grated potatoes

1 t. lemon juice

1 large, beaten egg

1/2 t. salt

3 c. water

1 potato, boiled and mashed

vegetable oil

Grate raw potatoes into water to which lemon juice has been added.  Drain well.  Beat raw and cooked potatoes with egg, milk and salt to form a batter.  Using 3 T. oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frying pan.  When firm on the bottom side, loosen edges and turn.  Brown on the other side.  Remove, drain on paper towel and keep warm.  Serve immediately.  If they are served with meat, sprinkle with salt.  If they are served with applesauce, sprinkle with sugar.

~These pancakes were a staple item in Haustenbeck, Germany, where Henry Kotter was born.