Roasted tomato and feta bruschetta

Ingredients:

An Italian loaf or two smaller baguettes

Three tomatoes - chopped

Olive Oil

Garlic salt

Italian seasoning

Crumbled feta 8 oz (or blue cheese)

Pre-heat oven to 400 degrees

Place the diced tomatoes sprinkled with olive oil and italian seasoning on a cookie sheet and place in the oven for 6 minutes

Slice the italian loaf or baguettes lengthwise and drizzle olive oil down the centers.  Toast in the oven for about 2 minutes.  Fill the breads with the tomatoes then the cheese.  Put them back in the oven turn the oven on broil -- keep an eye on them because it should not take longer than 5 minutes -- to much time and they will burn.

Slice diagonally and serve.

Red Cabbage - old recipe - Gail Bauernfeind Temple submission

ingrediences: one head read cabbage  core removed cut into strips
                    one to two red onions , peeled ,sliced
                    2 granny apples peeled ,sliced
                    balsamic vinegar about 1/2 cup
                    bacon grease from cooked bacon 3 to 4tlbs
                    cooked bacon crumbled
                    have a can of beef broth handy in case you need to add more liquid.
                    2 pinches sugar
cut up cabbage,onions, apples, cook bacon
add bacon grease to heated large frying pan
add cabbage to grease move around to cover all cabbage.
sprinkle sugar ( makes the cabbage stay bright colored)
add onions again move around.
add apples
add vingar
add course ground pepper if wanted
saute on medium heat about 3 mins.
cover and simmer on low heat (keep watching so it doesn't loose liquid) for about 10 mins at most
should be done a little crispy and still cooked.

just before serving sprinkle crushed bacon on top(DO NOT USE BACON BITS IN THE JAR)

Sauerbraten - Courtesy of cousin Gail -- Bauernfeind recipe original!

Sauerbraten: ingrediences : chuck roast 4-5 lbs (serves 4-6)
pickling spices (find in any spice shelf )
cheese cloth (find in baking isle)
one large onion quartered skin on
apple cider vineger(large)
bacon grease(cook lb for later save grease)
flour (enough to lightly flour meat)
salt and pepper

In a large bowl add meat, onion, and pickling spice which is wrapped in cheese cloth ans tied with string. cover and place in fridge for 1,2,or 3 days. Depending how sour you want it.(Grandma B did for three days ) (my mother did for 1 or 2 days).
Remove from fridge when ready.
Rinse meat and pat dry on all sides , lightly flour on all sides
heat bacon grease in large pot ( use wooden spoon handle end to ck if hot enough, if ready the grease will bubble around spoon)3 tbl spoons.
Place meat into grease and brown meat on all sides. about 10 mins on all sides. remove meat to plate . Pour off about 1 tbl spoon of grease. Add vinegar to pot and scrape up brown meat drippings. add meat. Be sure to remove onion and spices.
Bring to boil then reduce to low heat. Cover. Cook on low for 4 hrs, checking occasionally with fork for tenderness.
This is no more then making a pot roast.
When the meat is falling apart, remove to platter.

Gravy: ingredience : box of ginger snaps

once meat is removed take two hand fulls of ginger snaps and add them to vinegar left(sometimes you have to add more vinegar and some beef broth. It will get real thick real fast so watch it and add more liquid to the consistancy of your liking. add salt and pepper to taste.

put gravy in gravy boat or bowl so all can take as much as they want on their meat and pot balls.