Prairie Views

~ Dreamy abstraction in Four Square House on the Pairie

Month: September 2005 (page 1 of 13)

Marinated Pot Roast with potato Dumplings (Sauerbraten mit Kartoffelklossen)

I was lucky enough to be able to live in Germany for a couple of years. It was such a great place. I lived close to the French border in the area that was also influenced by the French. Above is a picture of the town of Baumholder from my Kitchen window. When I got there I was told by a lot of American’s how much I would hate the place but I never did. I think it is what you make of a place sometimes. The housing was very compact, think housing projects, and some of the people could drive you a little crazy but I really enjoyed the place. I took day trips almost every weekend. I would go back in a heart beat but would prefer to live with the Germans and not complaining Americans.

This recipe originated from the medieval days when pickling was a basic method to preserve food and hide spoiling meat taste much like French food. Ginger was an exotic spice from Asia that was imported at great expense. This is one of the most well know dishes of Germany but I never saw this in any of the local restaurants in Baumholder but you will find it in the Frankfurt and Nuremberg areas. Potato Dumpling are somewhat bland for American tastes so use plenty of gravy.

This recipe needs to be stared a couple days before to get it marinated.

Sauerbraten mit Kartoffelklossen

3-4 pound beef rolled rump roast, boneless chuck eye roast or bottom round roast
2 cups water
1 cup vinegar
1 medium onion. sliced
6 whole cloves
4 peppercorns, crushed
1 12/ teaspoons salt
1 bay leaf
3 tablespoons vegetable oil
1/2 cup water
Potato dumplings (bottom)
8 gingersnaps, crushed(about 1/2 cup)
2 tablespoons packed brown sugar
1/3 cup water
3 tablespoons flour

Prick beef roast thoroughly with fork. Place beef in 4-quart glass bowl or earthware crock. Mix 2 cups water, vinegar, onion, cloves, peppercorn, salt, and bay leaf; pour over beef. Cover and refrigerate, turning several times each day, 2 to 3 days.

Remove beef from marinade; pat dry. Strain marinade; reserve. Heat oil in Dutch oven until hot. Cook beef in hot oil. turning occasionally, until brown, about 10 minutes. remove beef; pour off fat. Heat 2 cups of the reserved marinade and 1/2 cup water to boiling gin Dutch oven(reserve remaining marinade). Return beef to Dutch oven; Reduce heat. Cover and simmer until beef is tender, about 2 hours.

Prepare potato dumplings, Remove beef to heated platter; keep warm. Pour liquid from Dutch oven into large measuring cup; skim fat from liquid. Add enough reserved marinade to measure 2 1/2 cups if necessary. Return to Dutch oven. (If liquid measures more than 2 1/2 cups, boil rapidly to reduce to 2 1/2 cups).

Stir in gingersnap crumbs and brown sugar. Mix 1/3 cup water and the flour; stir gradually into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Strain gravy, serve with beef and potato Dumplings.

Potato Dumplings
2 tablespoons margarine or butter
2 slices white bread(crusts removed, cubed
3 1/2 cups rice cooked potatoes (5 medium)
1 cups all-purpose flour
1 1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon white pepper
2 eggs, beaten
4 quarts water
2 teaspoons salt
2 teas[teapoons margarine or butter
2 tablespoons dry bread crumbs

Heat 2 tablespoons margarine I 8-inch skillet until melted. Cook bread cubes in margarine over medium heat , stirring frequently, until golden brown.

Mix potatoes, flour, 1 1/2 teaspoons salt, the nutmeg, and white pepper. Stir in eggs, beat until dough holds its shape. Flour hands lightly. Shape about 2 tablespoons dough into ball. Press hole in center with fingertip; drop 4 bread cubes into hole. Seal by shaping into ball again. Repeat with remaining dough and bread cubes.

Heat water and 2 tablespoons salt to boiling to in 6-8 quart Dutch oven. Heat margarine in skillet until melted. Cook and stir bread crumbs in margarine until margarine is absorbed; reserve.

Drop dumplings into boiling water; stir once or twice. Reduce heat. Simmer uncovered until dumplings are done, 12 to 15 minutes. Remove with slotted spoon. Sprinkle dumplings with reserved bread crumbs.

Gut Essen ( Good Eating)

German Hamburger (Deutsches Beefsteak)

This is more of a myth that this orginided in Hamburg. Some of the original type foods are “Birnen, Bohnen und Speck” green runner beans cooked with pears and bacon, Bratkatoffeh (fried potatoes), Pannfisch (fried fish), Labskaus ( a strange looking mixture of corned beef, mashed potatoes and beets.

Hamburg is the second largest city in Germany and has the largest deep-sea port in the world. The city has been destroyed several times so it has few buildings built before 1945. Therefore, it is not a typical tourist attraction but is a place you go for musicals , sports events or exhibits.

German Hamburger

1 pound ground beef
1 medium -sized onion
2 tablespoons parsley
2 eggs
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon flour
1 tablespoon or other fat for frying
2 onions, sliced and separated into rings

Put ground meat through fine blade of food chopper along with onion and parsley. Mix thoroughly with eggs, salt, a dash or two of pepper, melted butter and flour. It is best to mix with your hands to thoroughly blend ingredients. Shape meat mixture into 6 patties. Heat butter or fat in a large heavy skillet. When fat is hot add meat patties. Fry until first side is rich brown; turn and fry second side. When done remove to heated platter.. Add onion rings to pan saute a few minutes until soft but not brown. Spoon saute onions over patties. If you would like sauce pour 1.2 cup broth or water into pan; let it come to a boil as you stir and scrape pan juice into it.. Pour over hamburgers.

Chorizo con Huevos-Mexican sausage and eggs

Cook the sausage in a frying pan over medium heat. Add egs ands scrample into the sausage. When eggs are cooked it is ready to eat. I wrap the mixture in a flour tortilla.


This is what happens sometimes when you have too many hobbies and they take over the living room.

Tile Measurements

This is the time you have to get out the math you learned in school, you know those formula you though you would never use. Well for tiling you just need a simple length x With formula to get square feet in order to order the amount of tiles needed So…

I measured my area as 47″x60″=2820sq.ft.
2820×5%(for errors)=2820x.05=141
Total Square feet tiles needed: 2820+141=2961

I will also need backer board. You can use plywood but since this is under a heavy stove and have heat I am going with the Concrete backerboard.
Now to decide on the tile.…….

Lisa’s Mango Cheesecake

Mangos are a wonderful tropical fruit. When the fruit is soft not mushy it is ready to eat. Many mangos do not finish ripening until they are picked. To ripen place in a bowl in a warm part of your kitchen. Once they are ripen you can put in the refrigertor

Verdict: Tasted great and looked good but the sauce thinned out too much . Iwill try cornstarch next time and go from there.

:Lisa’s Mango Cheesecake

1 1/2 cups finely crushed vanilla wafers (about 33)
6 tablespoons margarine or butter
1 cups sugar
2 tablespoons potato starch (can use cornstarch)
1 mango cut up into small pieces
1 cup orange juice
1 cup low-fat cottage cheese
2 8-ounce packages light cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 eggs
1 teaspoon finely shredded lemon peel
1 8-ounce carton low-fat vanilla yogurt

For Crust, in bowl combine crushed wafers and melted butter or margarine. Press mixture onto bottom an 1 inch up sides of a 9-inch springboard pan. Set aside.

Stir together 1 cup sugar and potato starch in a medium saucepan. Add mangos an and orange juice. Cooking and stir over medium heat until bubbly. Cook and stir for 2-3 minutes more until thickened. Remover from heat,let cool and puree mixture

Place cottage cheese in the blender or food processor bowl. Cover and process until smooth. Transfer to a large bowl. Add cream cheese, remaining 1 cup sugar , flour an and vanilla. Beat with electric mixer till combined. Stir in lemon peel.

Pour half the cheese mixture in to pan. Drizzle 1 cup pureed sauce onto mixture top with the remaining cheese mixture, covering sauce as much as possible.

Bake cheesecake on a shallow baking pan in a 375 degree F oven 45-50 minutes till center appears nearly set when shaken. Cool on a wire rack 15 minutes, loosen the side s of the pan. Cool 30 minutes. Remove side of pan. Cover and chill at least 4 hours.

To serve, spread yogurt on top; top with some of the mango sauce. Pass remaining sauce.

12 servings.

Hamburger Helper-Home-Style

I had a flat tire that needed to be replaced, therefore did not make it shopping so I had to make something I had on hand. This is one of my quick meals.

Brown in skillet:
1 pound ground meat
1 teaspoon salt (optional)
1/2 teaspoon pepper
2 cups water with 2 Tablespoons cornstarch mixed in
Any spices as desired
1 cup frozen peas
2 teaspoons bullion
While beef is browning cook in salted water:
2 cups noodles
Drain noodles and mix into meat mixture.
Sprinkle over shredded cheese if desired

Serve with Tossed Salad.

Menu Planning in Progress

Marinated Pot Roast with Potato Dumplings-Sauerbraten met kartonifflossen
Cucumber Salad

German Hamburger – Deutsches Beefsteak


Beef Teriyaki- Gyuniku no Teriyaki

New England Boiled Dinner

Royal Chicken

Fried Chicken
Potato Salad

Pakistani Kima & Basmati Rice

Dinner tonight was:

Pakistani Kima
Basmati Rice

So Much Cooler

Yahoo! we are getting cooler weather now. It is a great change from the heat.

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