Bauernfeind Recipes

First, let me introduce this Sauerbraten as a combined recipe of my father's (James Bauernfeind) my sister's (Mary Ellen Katilus and Patricia Muens) with a tiny bit of adjustments by myself to ensure clarity and flexibility.  The bottom line is this is a tried and true sauerbraten used many times over the years. 1 Top Round or Bottom Round Vinegar 6 whole cloves Bay Leaves 1 Large onion Sugar Pickling spice Ginger snaps Butter Flour Shortening Salt Pepper Assemble the Marinate:  Vinegar, 6 whole cloves, 2 bay leaves, 1 large onion cut up, 1 tbsp salt, 1 tbsp sugar, 2 tbsp pickling spice, 1 tsp pepper.  The amount of vinegar to use will depend on the container in which you will put the meat in to marinate; so, after putting the meat in the container and adding the ingredients above, you add vinegar until the meat is immersed in liquid halfway.  Then you add water to cover the meat completely.  Covering meat with 1/2 brine and 1/2 water.  Marinate for two/thr...

Of all the meals Virginia makes, and she makes many, I always liked her sausage and peppers the best.  After many years of trying to copy her method using a very similar recipe, I've never been able to mimic her recipe and I think I know why.  It's all about the sausage.  Fresh, sweet, Italian sausage, not the supermarket variety but more the local butcher variety make the meal.  But if you've never tasted Virginia's this recipe, which is hers, will be a tasty meal for everyone.   6 to 8 Sweet Italian Sausages 3 tbs Olive Oil 2 Onions 4 Green/Red Peppers 1 Can crushed tomatoes (Large can) 4 Fresh Garlic cloves Salt and Pepper Saute the Sausages in olive oil and garlic until sausages are brown and juices flowing.  Then add the peppers and onions stirring them until well mixed.  Next, add a can of crushed tomatoes.  Salt and Pepper to taste, cover, cook on low for 2 to 4 hours.

 I know this sounds like two items not meant to go together, it is actually pretty good.  Making the sauerkraut with the chicken keeps the chicken very moist. Ingredients: Ghee (Clarified butter) Chicken (Springer Mountain individually wrapped 3 to 4 oz Chicken breasts) Sauerkraut ( Boar's Head refrigerated ) Salt and Pepper Mozzarella Cheese Shredded. (Sargento ) Parsley This is an easy, one-pan recipe to make.  Melt the Ghee in a medium-sized frying pan over low to medium heat and when melted add the chicken to the pan, salt and pepper then cover.  While the chicken is cooking drain the sauerkraut.  Turn the chicken when it just starts to brown and add the sauerkraut around the chicken.  Allow to cook over medium heat until using a thermometer, the chicken is almost cooked through.  Turn the chicken again and increase temperature under the frying pan to medium-high and return the cover.  Allow to cook until you hear popping sounds from the sauer...

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...