Dining in--Minneapolis/St. Paul cookbook

sides. Remove the beef; add the celery, carrot, and onion to the casserole and cook over medium heat for 5 minutes. Add the bread crumbs. Stirring constantly, cook for 2 to 3 minutes, or until they begin to brown. Pour in 2 cups of the reserved marinade and ½ cup water. Bring to a boil. Return the beef to the casserole and cover tightly. Remove. . Bake in preheated oven about 2 hours, adding more of the marinade if necessary. . When it is done, remove the meat to a platter and keep warm in a low oven. Skim the fat off the stock in the casserole. Strain it through a sieve lined with dampened cheesecloth, then pour into a liquid measure to obtain 22 cups. If there is too much stock, boil to reduce to correct amount; if more liquid is needed, add marinade. ae Stir the flour into the cream to mix well. Reheat the stock in a saucepan. Add the flour/cream mixture, stirring constantly, until the sauce thickens. . Carve the beef into %4-inch thick slices and arrange ona serving plat- ter. Moisten with some of the sauce and serve at once. Serve the remaining sauce separately in a sauceboat. The purpose of the marinade is not to make the beef and sauce sour but to tenderize a less expensive cut of meat. Pork and game can also be prepared in the same way. ROTKRAUT 3 tablespoons oil or bacon 2 sour apples, cored drippings and chopped 1 small onion, chopped 1 bay leaf, crushed 1 medium-size head red Ya teaspoon caraway seeds cabbage, shredded Salt and pepper Ya cup vinegar . In a large sauté pan with a tight-fitting lid, heat the oil. Sauté the onion for 4 minutes, or until limp. Add the cabbage and cook about 10 minutes, stirring well. . Add the vinegar, ¥2 cup water, apples, bay leaf, caraway, and salt and pepper to taste. Cover tightly and cook over low heat for 25 to 30 minutes. . Serve hot in a large serving dish to accompany the Wiener Sauer- braten; or, if preferred, serve as a garnish on one side of the meat platter. I send my waitresses to Bavaria to observe not only the food but the gasthaus Gemiitlichkeit. BAYRISCHER KARTOFFELSALAT 9 medium-size boiling Y2 cup Beef Stock (see index) potatoes (approximately Y2 teaspoon salt 3 pounds) Y%4 teaspoon pepper 2 pound bacon, finely diced 2 tablespoons finely chopped Y2 cup chopped onion parsley Ya cup vinegar . Boil the unpeeled potatoes about 10 minutes, or until they show only the slightest resistance when pierced with the point of a sharp knife. Drain, peel, and cut into /4-inch slices. Place in a salad bowl and set aside. . In a skillet, cook the bacon over moderate heat until brown; drain off most of the grease and add the chopped onion. Cook for 5 minutes. Stir in the vinegar, / cup water, the beef stock, salt, and pepper and cook for 1 minute longer. . Pour the hot sauce over the potatoes. Gently mix and taste for seasoning. Sprinkle with the chopped parsley just before serving. Serve at once or let stand at room temperature, then serve. I get most of my recipes from the chefs in Bavaria. They are eager to share their secrets. The best ones are from the housewives—they take the time to prepare a good meal! SCHWARZWALDER KIRSCHTORTE 1 tablespoon shortening 44 cup flour 1 cup drained canned sour cherries 10 tablespoons butter 3 eggs, at room 22 cups whipping cream Ys cup confectioners’ temperature sugar 1 teaspoon vanilla extract 1 (4-ounce) bar milk chocolate, 1% cup sugar at room temperature Yy cup unsweetened cocoa 1 jar maraschino cherries, Y4 cup plus 3 tablespoons drained and rinsed kirsch (approximately) N ON . Preheat oven to 350°. . Grease the sides and bottom of two 9” round cake pans with the shortening. Sprinkle 2 tablespoons of the flour in each pan and coat sides and bottom well; discard excess.