Bauernfeind Recipes

1 lb pork sausage 1 12oz jar of Artichoke Hearts, drained 1 and 1/2 (5 oz) bags of garlic butter croutons or one bag of regular cubed stuffing mix 1/2 cup shredded Parmesan Cheese 1/2 cup of frozen onion/peppers mix or make your own adding variations like celrey, carrots, green bell peppers. 2 cups chicken broth Preheat oven to 325. Spread sausage over the bottom of the 13 x 9 inch baking dish and bake for 30 minutes. Cut the artichokes into bite size pieces. Remove pan from oven and crumble the sausage then stir in the artichokes, croutons, cheese, onions/pepper mix and broth. COver the entire dish with foil and bake for an hour. Remove foil and return to oven and brown -- about 5 minutes.

5 tbs butter 2 sweet potatoes 2 baking potatoes 3 tbs olive oil 3 carrots 3 parsnips 1/2 tsp sea salt 1/4 tsp pepper 1 package of apple crisp 1/2 cup raisins Preheat oven to 325. Cut butter into small cubes and soften in microwave. Peel potatoes potatoes carrots, parsnips, and cut all into 1 inch cubes and place in a medium bowl. Toss vegetables with oil, salt, pepper. Transfer mix into a 13 x 9 inch baking dish and bake for 1.5 hours or until tender. Add the apple crisp mix into the butter, blend with a fork until crumbly. Add raisins to vegetables across the top and then cover with the apple crisp mixture. Bake for ten more minutes

Makes 6 cups, about 10 to 12 servings Ingredients 1 pound Brussels sprouts, trimmed and cut in half (about 4 cups) 1 pound butternut squash, peeled, seeded and cut into large cubes (about 3 cups) 5 ounces roasted peeled chestnuts (¾ cup) 14 ounces frozen pearl onions 2 tablespoons olive oil 2 tablespoons maple syrup 5 sage leaves, stems removed, sliced crosswise into thin ribbons Salt and pepper to taste Instructions Preheat oven to 400 degrees. Combine Brussels sprouts, butternut squash, chestnuts and pearl onions in a large bowl. Add the olive oil and stir to combine, coating all ingredients evenly with oil. Spread the vegetables into an even layer on a large baking sheet or roasting pan. Roast vegetables for 35 to 40 minutes, or until they are nicely caramelized and fork-tender. Remove vegetables from oven and, while still hot, drizzle with maple syrup, sprinkle with sage, and season with salt and pepper to taste. Transfer to a warm serving dish and serve immedia...

SWEET POTATO APPLE GRATIN Makes 10 servings Ingredients 2 tablespoons olive oil 2 shallots, thinly sliced 1 teaspoon curry powder 1 tablespoon minced ginger root 1/3 cup chopped dates ½ cup apple cider ½ cup orange juice 2 pounds sweet potatoes, peeled and sliced into 1/8-inch-thick rounds 8 ounces Honeycrisp apples, peeled, halved, cored and sliced 1/8 inch thick Salt and pepper to taste Cooking spray, as needed Instructions Preheat oven to 375 degrees. Spray the inside of a 6-cup baking dish with cooking spray. Heat a small sauté pan over medium heat, then add the olive oil, shallots, curry powder and ginger. Sweat shallots for 2 minutes until very aromatic, but without browning. Add the chopped dates, apple cider and orange juice, and simmer for 1minute. Remove aromatic mixture from heat. Place sweet potatoes and apples in a large bowl. Pour aromatic mixture over them, add salt and pepper to taste, and mix well. Neatly arrange and layer the potato-apple mixt...

Here's a quick and easy shrimp dish that we got from our brother-in-law Dale that we modified just a bit to suit our taste. We as a family have never been big seafood lovers (except I love Salmon ) but shrimp is one of those that sorta qualifies as a non-fishy meal! Anyway, 15 minutes in your oven and this is ready to eat. We had string-beans, cornbread, and noodle salad with the shrimp. 1 bag of peeled and deveined shrimp (real important to buy these prepared frozen shrimp. Cost a little more but saves you the job of peeling and cleaning before cooking ... and its icky! 2 lemmons 1 package of Spicy Italian Seasoning 1 stick of butter Defrost the shrimp before starting this meal. Melt the butter in preparation for the meal by placing it on a flat oven pan in the oven that has been pre-heated to 375. In the meantime slice the lemons into 1/4 inch slices. Once butter is melted in the pan place the lemons in the pan in a manner that allows them to touch each other. Next...

10 medium size potatoes (white potatoes, peeled and cubed) 1 pound of bacon (real bacon not the already cooked) 3 stalks of celery (chopped) 1 large yellow onion (chopped) 4 cloves of garlic (chopped) 4 tablespoon of butter 4 cups of good chicken stock 1/4 pound of butter (one stick) 1/4 teaspoon garlic salt 1 teaspoon tarragon 1/4 cup of all purpose flour 1 cup heavy cream How you cook this and prepare the soup depends on your needs. It is possible to make this soup in less than 30 minutes but to me the best way is in a slow cooker, overnight, prepared in two separate steps. That is how I present it here. In a skillet cook the bacon. You want it crisp enough to easily chop the bacon into small pieces. In the mean tome you have a slow cooker set on high and one slice of the uncooked bacon goes into the slow cooker, the rest in the skillet. While the bacon is cooking chop the onion, garlic, and celery. As the bacon cooks take out the slices that have cooked forst, c...

Again, like the chicken and rice recipe, this can be a loaves and fishes type of meal. Adjust the amount (or type) of noodles and other ingredients to increase the yield. Mix different types of noodles. 1 box of whole egg wide noodles Vegetable oil Garlic salt 1 Onion Parmesan cheese Bread crumbs Cook the noodles and drain. In a frying pan warm up the oil and add chopped onion. Cook onion until soft then add the noodles and mix throughly. You want enough oil to cover the noodles lightly, not drown in. As you cook the noodles and onion, add garlic salt and pepper. Cook the noodles until they are getting firm on the bottom of the pan then add some bread crumbs to "glue" to the noodles. Mix throughly and cover with cheese (any cheese really) for additional flavor. No bread crumbs? Empty the bottom of your toaster. Need more, toast some bread then dice the bread up. The image used is not exactly this recipe but close enough.