Bauernfeind Recipes

 This version of the cheese and sausage casserole is, I believe, easier to make, has fewer calories, is very moist, and is definitely a meal you make the day before.  Just refrigerate overnight letting all the ingredients meld together before baking the next morning. Ingredients: 1 lb breakfast sausage. (Here are several options to include mild, medium, or hot sausage depending on your taste.  You can also substitute turkey sausage to reduce the fat content) 2 8oz bags of shredded Colby-Jack Cheese.  (Here too you can substitute or mix and match cheese types like a coly-jack and a swiss) 12 eggs 1 small carton of heavy whipping cream 1/2 a small yellow onion (Optional as is a small green or red bell pepper chopped up) Preparation: Cook sausage chopping it up as it cooks.  When it is still pink add the onion and peppers if you are using them and continue cooking until everything is cooked, Coat a 9 x 13-inch baking dish (I use glass) with PAM Take the first bag o...

As my sister tells this story, this is the first meal Monica ever cooked for the Bauernfeind Family in New York when we were first married without any children, and it was a hit.  I hope you enjoy this as much as we did every year she made it.  Ingredients: 2 pounds of ground beef 2 onions, chopped (large) 1 bell pepper   1 clove garlic  1/2  lb. Velveeta cheese, cubed 2 cans chopped black olives salt and pepper 1 can cream of mushroom soup (or celery) 1 can diced tomatoes 1 can whole kernel corn, drained(original Monica's recipe called for a can of creamed corn - I liked the full kernel so I modified her recipe a dot)) 1 can Rotel tomatoes 1 12 ounce pkg medium egg noodles (large) Package egg noodles we used to use medium-sized, but the new "Large" egg noodles are equivalent to the old medium we used to use.  Don't cook the noodles all the way, say just 8 minutes.  They will finish cooking when they are mixed and baked in the f...

While there are many variables to this recipe, this is relatively close to my father's recipe, with small changes sometimes noted.   Here's a link to a video my brother-in-law Warren and sisters Pat and Mary Ellen put together and cooked.   Here are the ingredients: 1.5 pounds of ground beef and select the 85/15 percent fat ground beef for better flavor 5 cloves of garlic, chopped/chunked 2 eggs Salt and pepper 1 medium onion chopped .5 tbs of  Worcestershire  sauce 1.5 cups of Italian-flavored bread crumbs 2 tablespoons olive oil or butter Real whole milk or half-and-half approx. 3oz Mix together in a large bowl the ground beef, eggs, garlic, salt and pepper, and the milk together with your hands in a kneading fashion.  After thoroughly mixed add the bread crumbs and continue to knead until the mixture is relatively smooth.  Form into oval hamburger-sized patties and place them in an aluminum cooking pan that the bottom has been coated in olive oil.  ...

Caventini  (Monica's Hand San Antonio, Texas 1978/1980) 1 lb ground beef 1 lb mild sausage 1 medium onion 12 oz egg noodles 1 large jar Prego 1/2 pkg of pepperoni 2 cups of mozzarella cheese 1 small jar of sliced mushrooms Brown the sausage, ground beef, and onions together in a large skillet.  Drain.  While meat is browning cook the noodles and drain.  In a large casserole dish mix the meats, Prego, and mushrooms together.  Top the mixture with the mozzarella cheese and pepperoni  Bake for 30 minutes at 350 degrees.  

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...