Bauernfeind Recipes

16 6-inch rounds of rice paper 8 lettuce leaves 2 cups rice vermicelli 1 cup shredded carrot 1/2 cup basil leaves 1 tablespoon ginger 1/2 cup cilantro leaves sliced pork or scrambled eggs enough for 16 rolls 1 tablespoon brown suger 1 teaspoon garlic paste or crushed garlic Dip rice paper into hot water for 2 seconds and lay on a towel Spread bits of lettuce, noodles, carrots, herbs, pork/egg. fold up bottom edge to cover then fold in the sides. Roll tightly. Combine suger, ginger, garlic paste and 1/4 cup of water. Taste and adjust dip with salt and pepper as necessary. Can be stored until ready to use in the refrigerator. When ready heat in regular or counter top oven for several minutes until rice paper turns crispy.

1/4 cup plain yogurt 3 tablespoons parsley 1/2 teaspoon poultry seasoning 1/4 teaspoon hot sauce 4 6 ounce skinless boneless breasts 1 cup of corn flakes crushed Combine yogurt, parsley, and seasoning in small bowl. Brush the chicken with the mixture and then roll in the corn flakes. Cook on rack uncovered at 400 degrees for 45 minutes

6-8 pounds of ham 1 can of cranberry sauce 1/2 cup orange juice 1/4 cup of cooking sherry 2 tablespoons brown sugar 2 tablespoons balsamic vinegar Preheat oven to 325 and wrap ham in foil. place ham in a shallow baking pan and bake about 20 minutes per pound. Remove ham when done and let stand about 20 minutes before slicing. While the ham stands combine the remaining ingredients in a medium saucepan until blended then bring the mixture to a boil for 2 minutes over medium heat. Simmer for 10 minutes stirring occasionally until sauce thickens ad fruit softens. Arrange ham on platter and pour sauce over the ham.

2 lbs Lean Ground Beef 2 teap Whole Peppercorn 1/2 teap Garlic Powder 1/2 teap Mustard Seed 2 TBLS Morton Tender Quick Salt 1-1/2 TBLS Brown Sugar 1 teap Liquid Smoke (Opp) I find it improves flavor Mix all together, put in a bowl-cover and let it stay in frig at least 48 hours (stirring several times it cures it better) then wrap in foil (make two rolls) and bake 1 hr in 350 deg oven in a pan with a rack (put some water in bottom of pan this keeps the meat moist while cooking). Remove from oven and open one end and pour off liquid. Close back end of foil and refrigerate. (When cool cut in slices and serve.)

2lb Bag of frozen green beans Velveta Cheese 1/4 of the carton 4 tablespoons of veg oil 1/4 lb (one stick) butter Cream of Celery Soup (2 cans) French's Onion rings Garlic Salt Oregano Cook the green beans in the microwave in a glass cassarole container, in enough water to just cover the beans. 12 minutes first then stir, 14 minutes more then drain. Put in oil, cheese and butter back in microwave on low power while the cheese and butter melts. Once melted stir well and combine the rest of the ingredients except the onon rings (they go on top as garnish) and once again put in microwave to warm -- about 10 minutes on power level 4. You can then transport the cassarole to wherever you are going or finish it of with the garnish and serve. Can be placed in the oven on warm for an extended period of time.

1 box 8oz broccolli chopped 1/2 cup of water 1 stick of butter 1 8oz of cheese whiz 1 cream of chicken soup 1 cream of mushroom (or celery) 1 cup chopped celery 1 onion 2 cups minute rice Cook broccolli in water for 5 minutes melt butter and cheese whiz together mix soups, celery, onion, and uncooked rice in a bowl add the broccolli and mix add the cheese and butter and mix Spray a casserole dish and put the above in and cook for 50 to 60 minutes at 325 (for garnish add a can of fried onions on the top)