September 24, 2008
Page A24
F ood
SAFEWAY
0 H
Ingredients for life,.
German Cuisine
German cuisine reminds us of
American food in its emphasis
on meat and potatoes, but the
focus on sweet and sour flavors
is strictly German.
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S e e all th e
O n lin e
uucnfclV »P®c l
A Taste for the Tuber
Sweet and Savory
Popular sw eet and sour dishes w hich com bines
a sour m arinade with a sw eet sauce reveal a taste
for flavors that hearken back to m edieval cooking,
w hen such com binations w ere popular across
Europe. Vinegars, sugar and fruits provide popular
piquant sauces.
r e c ip « »
an d m o re
The G erm an love o f p o tato es-en jo y ed in
salads, dum plings and pancakes—is rivaled
only by the Irish.
T H IS W E E K E N D
O NLY!
Meat Is Major
Roasted meats, schnitzels and sausages
are star players o f the G erm an dinner plate.
Jaeger Schnitzel
“This is wonderful. Breaded and fried cubed
pork with mushrooms and hunter gravy over a
bed o f noodles. Serve with a salad and a hunk
o f thick crusty bread. ”
HOUR
Directions
1. Pound out cubed pork, and cut in half.
2. H eat oil in a large skillet o r D utch oven over
m edium heat. Dip pork in egg, then bread
crum bs, and place in hot oil. C ook, turning,
until golden brown. Rem ove to a w arm plate.
3. Prepare gravy mix according to package
directions. Stir in m ushroom s, and cook with
gravy.
4. M eanw hile, bring a large pot o f lightly
salted w ater to a boil. Add the egg noodles,
and cook until done, about 8 to 10 m inutes;
drain.
5. Serve pork over noodles and sm other with
gravy.
Ingredients
• 2 pounds boneless pork chops, cubed
• O ilfo rfry in g
• 2 eggs, beaten
• Plain bread crum bs
• 3 ( 1 ounce) packages dry m ushroom gravy mix
• 1 pound fresh m ushroom s, coarsely chopped
• 1 ( 1 6 ounce) package dry egg noodles
German Baby
“Quick, easy and delicious. Serve with lemon wedges,
warm maple syrup and jam. ”
Ingredients
•
•
•
•
•
3 eggs
3/4 cup m ilk
3/4 cup all-purpose flour
1/4 cup butter
2 Tbs. confectioners' sugar
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Place butter in a 10 inch cast iron skillet and heat
the skillet in oven.
,
2. Beat eggs at high speed with an electric mixer. Slow ly add the m ilk and flour.
3. Pour batter intohot skillet. Return skillet tooven and bake for 20m inutes. It will rise lik e a souffle,
then fall when taken out o f oven. Lightly dust with pow dered sugar and serve.
Bacon-Butter Potatoes
“These potatoes are rich and savory and par­
ticularly delicious when eaten alongside beer-
cooked sausages."
Ingredients
•
•
•
•
•
•
•
2 bottles (12 oz. each) m edium -bodied ale (3 cups)
4 pounds red-skinned potatoes
8 slices thick-cut bacon
1/4 cup butter
1 small onion, chopped
1/2 tsp. freshly ground black pepper
Salt
Preparation
1. Bring beer to a boil in a 5- to 6-qt. pot that can hold a steam er basket snugly. M eanw hile, cut
potatoes into bite-size pieces and put them in a steam er basket. W hen beer boils, put steam er basket
o f potatoes in pot, cover, reduce heat to low, and steam until potatoes are tender when they are
Lucerne*
12-Pack Pepsi
pierced with a fork, about 15 m inutes.
2. M eanwhile, cook bacon in a frying pan over m edium heat until crisp. Drain bacon on paper towels,
chop, and set aside. Pour off fat in pan, but don't w ipe out or rinse. Return pan to m edium heat and
add butter and onions. C ook, stirring occasionally, until onions start to brow n, about 10 minutes.
3. M eanw hile, put potatoes in a serving dish, reserving beer in bottom o f pot. Add 3/4 cup beer
and reserved bacon to onions, scraping up any brow ned bits from bottom o f frying pan.
4. Pour bacon mixture over potatoes, add pepper, and stir gently to coat. Add sal, to taste. Serve
hot o r warm.
Amazing German
Red Cabbage
Fridge Mates
General Mills
Cereal
12-oz. cans.
Ctieenos 8 9 - 0 2 ., Cinnamon
Selected varieties
Selected varieties
Toast Crunch 12.8-02. or
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Yogurt
6 -0 2
Lucerne'
Chateau Ste
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iVilvIHJiIc,
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Meridian or
Columbia Crest
Selected varieties
7 50-m l.
Selected varietals.
W hite or W heat
“This yummy, sweet and sour German red cabbage
is easy to m ake!’’
Ingredients
•
•
•
•
2 Tbs. butter
5 cups shredded red cabbage
I cup sliced green apples
1/3 cup apple cider vinegar
• 3 Tbs. water
• 1/4 cup w hite sugar
• 2 1/4 tsp. sal,
• 1/4 tsp. black pepper
• 1/4 tsp ground cloves
Directions
1. Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season
w ith salt, pepper, and clove.
2. Bring to a boil over m edium -high heat, then reduce heat to low, cover, and sim m er until the cabbage
is tender, 1 1/2 to 2 hours.
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