Bauernfeind Recipes

Swabian Cheese Spatzle (From the Stars and Stripes Newspaper) Ingredients: Spatzle Press 3 Eggs 10 oz flour 1 tsp salt 3/4 cup water 1 tbsp butter 1/4 pound of grated cheese (Gouda, Cheddar or Swiss) Combine the eggs, water, salt, and flour.  Beat by hand until the dough is thick and smooth.  The dough will create bubbles when done correctly.  Bring 2 to 3 quarts of water to a boil in a large pot and add a little oil. Fill the press with dough and squeeze them into the boiling water slowly.  They are done when they float to the top.  Remove them with a slotted spoon, rinse with hot water, and place on a plate to keep warm as you prepare the rest of the batter. Now experienced Swabians can do this without the press by streaching the mixture onto a large cutting board and slicing the dough using a sharp knife.  I never tried because we had the press.

Thanks to Terri Chylinski for giving this to my wife Monica, when we lived in San Antonio, Texas. 1 can refried beans 8 oz Mayonaise 8 oz sour cream 1 pkg Old El Paso taco seasoning Black olives (to taste) Tomatoes. (to taste) Onion. (to taste) Cheese (Shredded - your choice) Mix the taco seasoning, the mayo, and sour cream together.  Heat the refried means just enough so they are pliable and put the beans on the bottom of whatever container you'll be using for the dip.  Put the mayo combination on top of the refried beans.  The third layer will be the black olives, tomatoes, onions, all topped with the cheese.

You'll need: 6 cups of water (I use chicken broth) 16oz dried peas .5 lb of bacon 2 stalks of celery, chopped 2 carrots, sliced 1 onion, chopped 1 tsp of salt 1/4 tsp thyme Combine everything in a large microwave container, cover, and cook on high for 12 minutes.  Stir and then cook on medium for 1 hour.  Put the peas through a blender to make a puree out of them and place everything in a large pot and simmer for an hour adding water if/when soup gets too thick.

You can view the YouTube video of how to make this recipe by Pat and Jim by going to this link:  https://youtu.be/m2AETKmPNzA 4 slices of bacon chopped 6 eggs 2 tablespoons of sour cream 2 tablespoon oil. You'd be better off using 1/2 stick of butter) 1 tablespoon of hot sauce 3 medium tomatoes chopped 1 avocado peeled, pitted, chopped 1/2 package of fresh spinach (so 3 to 4 ounces) 1/2 cup of shredded pepper jack (or cheddar) cheese Salt and Pepper to taste Cook the bacon until it's crispy, laying the bacon out on paper towels that when cooled you can fold the towels and crush the bacon. Using the bacon pan, put the spinach and tomatoes and avocado into the pan and cover, cooking the mixture until the spinach begins to wilt.  Toss the mixture well getting the avocado to mix into the mixture.  Turn off heat and leave the mixture covered as you cook the eggs. Beat the eggs and sour cream together in a bowl. In a separate pan, heat the oi...

(This is adopted and modified from a NYT recipe) I was following the original recipe that called for white beans or cannellini beans but I did not have any.  Instead, I substituted a can of chili with beans and a can of just chili beans,  It was excellent.  Here's how: 2   teaspoons lemon zest (from 1 large lemon) 2   (10-ounce) containers cherry or grape tomatoes ¼   cup olive oil, plus 2 tablespoons and more for drizzling (optional) 1   tablespoon fresh thyme leaves   Kosher salt and black pepper 1   medium yellow onion, thinly sliced 3   large garlic cloves, thinly sliced ½   teaspoon red-pepper flakes 2   (15-ounce) cans of chili with beans and one just chili beans 1 ½   cups vegetable or chicken broth, or water   Flaky salt, for serving (optional)   Toasted bread, for serving Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hand...