|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
1 - 10 of about 920 for german potatoes
Sauté bacon until crisp. Sauté onion in bacon drippings until translucent. Add flour, stir until smooth and add water. Stir until thick. Add ...
Mix flour, sugar ... flavoring then sweet potatoes. Pour into ... oven at 350°F for about 1 to 1 1/2 hours or until knife comes out clean. Very delicious!
Boil potatoes until fork tender. ... re-stir just begore serving. Add more mayonnaise if needed. This salad tastes best when made the day before. . Boyette
Boil potatoes until fork tender. ... and either cube or mash them to the desired consistency, then add sauce and let stand until saturated. Serve warm.
Peel boiled potatoes and chop into ... boil. Add mustard and stock (bouillon) cube, to taste. Pour over salad and mix well. Can be served warm or cold.
1. Peel, dice and cook potatoes. 2. Slice Polish (or German) sausage and ... pot to low and heat 8. Serve hot. Note: Easy to take to covered-dish luncheon.
Slice the potatoes. Pour the ... of ingredients, then add vinegar and/or pickle juice, small amount of salad oil and salt and pepper to taste. Serve warm.
Mix altogether in crock pot and simmer at least 1 hour to blend flavors.
Cream shortening and sugar, blend in remaining ingredients until well mixed. Bake in Angel Food cake pan for 1 hour at 350 degrees. Can also be baked ...
Put sliced potatoes into a medium ... before serving. Makes 6 servings. To prepare Marinade: In a small bowl, combine marinade ingredients until blended.
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