Bauernfeind Recipes

1 pound trimmed french green beans 1 tbsp Dijon mustard 1 tbsp whole grain mustard 1 tbsp olive oil Boil/microwave green beans for 5 minutes.  Pre-heat oen to 450 degrees. Drain.  Mix beans, mustards, and olive oil together in a large baking dish until the beans are evenly coated.  Spread beans in an even layer on a baking sheet and roast for 20 to 30 minutes or until the tips of the beans start to brown

One half pound of link sausage cut into half inch pieces 1 cup of chopped onion 1 clove garlic, crushed 3/4 cup green pepper chopped 3 cans beef broth 2 cups water 3/4 cup of sliced celery 8 oz of carrots 8 oz of green beans 8 oz corn 8 oz red kidney beans 1/4 cup chopped parsley 1 bay leaf 1 tsp thyme 3/4 tsp basil 1/3 tsp pepper 1/2 cup elbow macaroni Brown sausage add onion, garlic, and green pepper in a large enough pot to hold all ingredients and saute for 5 minutes in butter.  Add all ingredients except macaroni and bring to a boil then simmer for a few hours.  Add elbow macaroni 30 minutes before consuming.

I never remember him making these but they are delicious. 1.2 cup sugar 3/4 cup softened butter 1 egg yoke 1 teaspoon of almond extract 1 and 1/2 cup flour 1/4 cup cocoa Pre-heat over to 365 Combine all except flour and cocoa. Beat for 3 to 4 minutes until fluffy. Add flour and cocoa and mix for 2 to 3 minutes. Shape as desired or use a cookie press. place 1 inch apart on a cookie sheet cooking in the oven for 7 to 9 minutes. Cool and decorate with chocolate chips or colored sugar sprinkles, etc.

I'm not sure of the origin of the word "spud" but that was the term my father often used for potatoes. These are a lot like German Potato Pancakes. 2 pounds of spuds 2 eggs 2 tbs. flour 2 tbs. chives or onions salt and pepper. Soak the potatoes in cold water for 30 minutes then dry them. Shred or grate the potatoes in a bowl. Add the eggs, flour, onions and mix together with hands. place on some waxed paper in a pancake shape. In a frying pan melt a pat of butter and place a little oil and simmer pancakes about 5 minutes each side -- should turn a light brown.

My father always misspelled potato placing the "e" on the end. Many of you will remember a vice president that did the same - much to his embarrassment and dismay. While his spelling was not on the mark his soul always was. 2 to 3 large potatoes cubed 1 and 1/2 pound of leek 1 onion 2 stalks of celery 1 tbs. butter 2 quarts chicken broth 2 cups half and half salt and pepper Chopped chives for garnish Chop the leeks, onion, and celery and saute in the butter until soft. Add stock and potatoes and cook until potatoes are done. Remove from heat and let cool. Put ingredients in a blender and puree on rough for a short time. Retun to pot, add half and half then reheat -- do not boil. Season to taste. Add chives to garnish.

My father loved splt pea soup but I can only remember a few times my mother making it -- I think this was one of his things... 16 oz split peas 1 or 2 smoked ham hocks 1 large onion 2 tbs chicken bullion 1/2 tsp garlic powder 1/2 tsp oregano 1/4 tsp pepper 1 large bay leaf 1 and 1/2 cups of sliced carrots 1 cup celery 1 large potato diced Rinse off peas In a large pot put 7 cups of water and peas bring to a boil then tun of and let stand for 2 hours Drain With peas in same pot put in 3 quarts of water, ham hocks, on on, bullion, and spices. Heat and then simmer uncovered for 1 and 1/2 hours. Remove hocks, trim meat off hocks and put meat into pot and discard remains. Add carrots, celery, and potatoes -- simmer uncovered an additional 2 and 1/2 hours to desired thickness. Use a little corn starch mixed in a 1/4 cup of cold water to dissolve to thicken if necessary.

If vinegar is something you can't stand, pass on this one. But if you love 'cukes and tomatoes, this salad keeps in the 'frig and you can keep adding to it all summer long! 6 Cucumbers 2 Onions 2 Bell Peppers Balsamic Vinegar Garlic Vinegar Olive Oil Garlic Salt Italian seasoning Clean and slice up the cucumbers, onions, and peppers. Combine into a bowl or container with a lid you can store in the refrigerator. Pour in about a quarter cup of garlic (or thyme) vinegar and about half a cup of balsamic vinegar, three glugs of olive oil and stir. Use just a little garlic salt and add enough water to come close to covering the mixture. Stir in some italian seasoning and refrigerate. As soon as it is cool it is ready to eat. As the combination gets less just add to the mixture al summer long.