Pig-in-blanket

Round steak sliced thing (can used cube steak)

Deli mustard

1/4 onion

salt and pepper

toothpicks

Spread deli mustard on one side of each steak.  Cut the onion into slices and put a piece of onion in the middle of each steak.  Roll the meat around the onion and using toothpicks secure the meat in place.  Brown the meat then cook with 3/4 cup of water for two hours on the stove top -- adding water if necessary.

Mom's Mac and Cheese

4 8oz packages of Kraft Old English Cheese if you can find it -- if not use  Deli Deluxe Sharp sliced Cheddar Cheese

1 lb Small Elbow Macaroni
Milk as needed to smooth cheese

1 large can whole tomatoes

Cook macaroni

In a 3 quart pot fill one quarter the way up with milk and break up all of cheese and put into the pot to melt -- heat and melt the cheese slowly.  Milk amount will vary based on type of cheese - you are looking for a thick consistency but not glue nor soup.

In a large bowl layer macaroni, squeeze tomatoes and sauce.  Salt and pepper each layer.  Bake at 350 for 30 minutes and then add 10 minutes and brown the top

German Potato Salad

12 slices of bacon
8 cooked diced medium potatoes
3 onions sliced and diced
4 teaspoons of salt
1/2 teaspoon pepper
2 teaspoons mustard
5 tablespoons sugar
2/3 cup of vinegar
4 tablespoons water
4 tablespoons of minced parsley

Combine all ingredients and mix with some mayonnaise -- just enough to glue everything together.

German Potato Balls

5 lbs potatoes
2 onions
1 tablespoon salt
2 eggs
4 slices of toast

Grate 5 lbs of potatoes keeping 2 potatoes out. Grate the two onions. Boil the two remaining potatoes and mash them smooth. Squeeze the grated potatoes retaining the starch. Mix the potatoes with 1 tablespoon salt, 2 eggs, and the mashed potatoes. In the meantime cut the toast into croutons and fry in butter. Boil a pot of salted water, make the potatoes into meatball size balls and drop into the boiling water. Wait until they float for a few minutes then scoop out.

Leftovers can be reheated in a frying pan with a little butter.

Sauerbraten

1 large roast
6 cloves
1 box ginger snaps
1 onion
2 bay leaves
2 tablespoons sugar
1 teaspoon salt
1 tablespoon pickling spices
corn starch may be needed to thicken

For three days in the refrigerator, cover the roast in a container about half way up and include in the after 6 cloves, 2 bay leaves, 1 large onion sliced thin, 1 teaspoon of salt, 1 tablespoon of sugar, quarter teaspoon of black pepper and 1 tablespoon of pickling spices.
Remove the meat from the liquid and strain the liquid of the additives and keep the liquid in the pot. Discard spices.
Then brown the meat in a small amount of oil, salt and pepper to taste, then put the meat back into the liquid. Add 1 small box of ginger snaps crumbled up -- keep 10 cookies out for later. Cook the meat in the liquid for at least 5 hours. When meat is done, melt one stick of butter and put into the liquid along with 1 tablespoon of sugar. Crumble the remaining ginger snaps to thicken the sauce