German

"Guy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone have any German recipes?

Yes

Dimitri

In article <[email hidden]>,

Dimitri said:

"Guy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone have any German recipes?

Yes

Dimitri

Uh, are you sure? I didn't think Germans used recipes. In any case my
mom was German and she never used them.

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

Regardless of what doesn't happen, there's always someone who knew it wouldn't.
R. Henry

Dimitri said:

"Guy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone have any German recipes?

Yes

Dimitri

Me too...

Dimitri said:

"Guy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone have any German recipes?

Yes

Dimitri

BUT... do you have any recipes from Europe?

Guy said:

Does anyone have any German recipes?

Is it back-to-school already?

gloria p

Guy said:

Does anyone have any German recipes?

Of course!

From: 'Dr Oetker Schul Kochbuch'

Himmel un Erde

1 1/2 kg Kartoffeln
500 g Aepfel
1/2 l Wasser
etwas Salz
etwas Zucker
etwas Essig
100 g Speck
2 Zwiebeln

Die geschaelten,in Wuerfel geschnittenen Kartoffeln und de geschaelten,
in Viertel geschnittenen, vom Kernhaus befreiten Aepfel werden in das
kochende Salzwasser gegeben und so lange gekocht, bis sie weich sind.
Dann schmeckt man mit Salz, Zucker und Essig ab. Der Speck wird in
Wuerfel geschnitten und ausgelassen. Man braeunt die in Scheiben
geschittene Zwiebel darin und gibt beides ueber das fertige Gericht.

jmcquown said:

Dimitri said:

"Guy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone have any German recipes?

Yes

Dimitri

BUT... do you have any recipes from Europe?

Germany is still in Europe, constitutional difficulties notwithstanding
LOL.

Guy said:

Does anyone have any German recipes?

Die Eier von Satan

ENGLISH

The Eggs/Balls of Satan

Half a cup of powdered sugar
One quarter teaspoo salt
One knifetip Turkish hash
Half a pound butter
One teaspoon vanilla-sugar
Half a pound flour
150 g ground nuts
A little extra powdered sugar
.... and no eggs

Place in a bowl
Add butter
Add the ground nuts and
Knead the dough

Form eyeball-size pieces from the dough
Roll in the powdered sugar
and say the Magic Words:
"Sim sala bim bamba sala do saladim"

Place on a greased baking pan and
Bake at 200 degrees for 15 minutes
....AND NO EGGS

Bake at 200 degrees for 15 minutes
....and no eggs.

Die Eier Von Satan

GERMAN

Die Eier von Satan

Eine halbe Tasse Staubzucker
Ein Viertel Teelöffel Salz
Eine Messerspitze türkisches Haschisch
Ein halbes Pfund Butter
Ein Teelöffel Vanillenzucker
Ein halbes Pfund Mehl
Einhundertfünfzig Gramm gemahlene Nüsse
Ein wenig extra Staubzucker
.... und keine Eier

In eine Schüssel geben
Butter einrühren
Gemahlene Nüsse zugeben und
Den Teig verkneten

Augenballgroße Stücke vom Teig formen
Im Staubzucker wälzen und
Sagt die Zauberwörter
Simsalbimbamba Saladu Saladim

Auf ein gefettetes Backblech legen und
Bei zweihundert Grad für fünfzehn Minuten backen und
KEINE EIER

Bei zweihundert Grad für fünfzehn Minuten backen und
Keine Eier ..

Well, i thought you were serious, but guess no one else did. Perhaps
because i am German and grew up with many recipes from Germany----must
be they were from Europe---and not just Germany. And I am 74 years old,
and I am sure most of you do not think I know about specialty
recipes---even tho I cook them every day. Love this sight, so do not
say I do not know of what I speak and I am not trying to be judgmental
of any of you. No responses please-----

Carole Beard said:

[snip] Love this sight, so do not
say I do not know of what I speak and I am not trying to be judgmental
of any of you. No responses please-----

Seems to me you've known how to turn off your html [censored] when you've
posted before. You know it bugs some readers .... -aem

Carole Beard said:

Well, i thought you were serious, but guess no one else did. Perhaps
because i am German and grew up with many recipes from Germany----must
be they were from Europe---and not just Germany. And I am 74 years old,
and I am sure most of you do not think I know about specialty
recipes---even tho I cook them every day. Love this sight, so do not
say I do not know of what I speak and I am not trying to be judgmental
of any of you. No responses please-----

Sorry, Carole, but I had to tell you that every year at this
time when the kids go back to school, some teachers give a
computer homework lesson to find various ethnic recipes
online, so they come to rec.food.cooking and ask:

Does anyone have any German recipes?

or

Does anyone have any recipes from Europe?

It has become a joke because it happens every year.

gloria p

Do not worry, will not post here ever again. Just trying to be
friendly. I have many others to visit with---do not need this sight.
Sorry if i offended you.

"Dave W." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Dimitri said:

"Guy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone have any German recipes?

Yes

Dimitri

Uh, are you sure? I didn't think Germans used recipes. In any case my
mom was German and she never used them.

All we had was leftovers. In fact, I don't recall what the original meal
was....

Jack Over

On Wed 27 Jul 2005 08:16:27p, Jack Schidt® wrote in rec.food.cooking:

Quoted message said:

"Dave W." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Dimitri said:

"Guy" <[email hidden]> wrote in message
news:[email hidden]...
> Does anyone have any German recipes?

Yes

Dimitri

Uh, are you sure? I didn't think Germans used recipes. In any case my
mom was German and she never used them.

All we had was leftovers. In fact, I don't recall what the original meal
was....

Jack Over

There was no original meal. The leftovers were from the neighbors.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Arri London said:

jmcquown said:

Dimitri said:

"Guy" <[email hidden]> wrote in message
news:[email hidden]...
> Does anyone have any German recipes?

Yes

Dimitri

BUT... do you have any recipes from Europe?

Germany is still in Europe, constitutional difficulties
notwithstanding LOL.

Sorry, dear, you missed the joke. Some years back rfc (and other ngs) were
continually flooded with posts asking "Do you have any recipes from Europe?"
Seems it was some sort of school project, although why teaching anything
would involve newsgroups is beyond me 🙂

Jill

2 1/2 lbs round steak 1/4" thick cut into 4x8" pcs.
3 tbls german style mustard
2/3 c. finely choped onions
6 slices bacon cut in half
2 whole dill pickles cut into 4 pcs lengthwise
2 tbls. lard
1 1/2 tbls shredded carrots
1 1/2 tbls chopped celery
1 1/2 tbls chopped onion
1 1/2 tbls chopped parsley
2-3 c water
4 tbls flour
1/4- 1/2 c cold water
lay pcs of steak flat, cover each w/ mustsrd & onion across end place 1
pc bacon 1 pc pickle top w/ another bacon. roll up & tie with butcher
string. in skllet high heat melt lard & brown rolls.
tranfer to baking dish sprinkle w/ carrots celery
onion parsley and water. cover & bake @ 350 for 1 1/2 hrs. tranfer rolls
to a heated plater & kee warm. combine flour & cold water making a
smooth paste & slowly stir into the hot liquid in pan on top of stove
for several min. stirring constantly. pour over rolls and serve.
las es gut smek

On Wed 27 Jul 2005 11:18:26p, Ross Hebeisen wrote in rec.food.cooking:

Quoted message said:

2 1/2 lbs round steak 1/4" thick cut into 4x8" pcs.
3 tbls german style mustard
2/3 c. finely choped onions
6 slices bacon cut in half
2 whole dill pickles cut into 4 pcs lengthwise
2 tbls. lard
1 1/2 tbls shredded carrots
1 1/2 tbls chopped celery
1 1/2 tbls chopped onion
1 1/2 tbls chopped parsley
2-3 c water
4 tbls flour
1/4- 1/2 c cold water
lay pcs of steak flat, cover each w/ mustsrd & onion across end place 1
pc bacon 1 pc pickle top w/ another bacon. roll up & tie with butcher
string. in skllet high heat melt lard & brown rolls.
tranfer to baking dish sprinkle w/ carrots celery
onion parsley and water. cover & bake @ 350 for 1 1/2 hrs. tranfer rolls
to a heated plater & kee warm. combine flour & cold water making a
smooth paste & slowly stir into the hot liquid in pan on top of stove
for several min. stirring constantly. pour over rolls and serve.
las es gut smek

I love Rouladen, but have never made it. We no longer live where we used
to frequent a German restaurant whose Rouladen was excellent.

Recipe saved for definite future use. Thank you...

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Tested on: 7/27/2005 11:43:51 PM
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jmcquown said:

Sorry, dear, you missed the joke. Some years back rfc (and other ngs) were
continually flooded with posts asking "Do you have any recipes from Europe?"
Seems it was some sort of school project, although why teaching anything
would involve newsgroups is beyond me 🙂

Generally the assignments are, at least the ones I give, to use the
internet to find out about the specific topic that is assigned. I
require students to give references - including the URLs for the
websites they used. A newsgroup would be listed, again in my
assignments, as a personally conducted survey or a written interview
question and response.

Sandi

Sandi said:

jmcquown said:

Sorry, dear, you missed the joke. Some years back rfc (and other
ngs) were continually flooded with posts asking "Do you have any
recipes from Europe?" Seems it was some sort of school project,
although why teaching anything would involve newsgroups is beyond me
🙂

Generally the assignments are, at least the ones I give, to use the
internet to find out about the specific topic that is assigned. I
require students to give references - including the URLs for the
websites they used. A newsgroup would be listed, again in my
assignments, as a personally conducted survey or a written interview
question and response.

Sandi

But before you moved to the hinterlands of Honduras, Sandi, you had to deal
with the constant "Does anyone have a recipe from Europe?" threads here as
well. So why not instruct your students to be a tad more specific? Such
as, "Does anyone have a recipe for fried chicken?" Then perhaps it would
not be as humorous when it occurs yearly.

Jill