Sausage with Apple Sauerkraut

Submitted by JoDee Leahy

With sauteed onions and shredded apples, this sauerkraut is very sweet and tasty.

Ingredients
1 medium sweet onion, sliced
3 Tbsp butter
2 medium apples, peeled and shredded
1 Tbsp lemon juice
1 can (8 oz) sauerkraut, rinsed and well drained
1/2 cup unsweetened apple juice
1 tsp caraway seeds
1/2 tsp fennel seed, crushed
1 package (16 oz) smoked Polish sausage, sliced

In a large skillet, cook the sausage according to package directions. Remove from pan and in the same pan, saute onion in butter for 15 minutes or until lightly browned.

In a bowl, toss apples with lemon juice. Add the apples, sauerkraut, apple juice, caraway and fennel to the onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage back to pan and cover and simmer for at least another 5 minutes.

Easy Apple Strudel

Submitted by Sarah Terry

INGREDIENTS
1 Granny Smith apple - peeled, cored and coarsely shredded
3 Granny Smith apples - peeled, cored and sliced
1 cup brown sugar
1 cup golden raisins
1 sheet frozen puff pastry, thawed
1 egg
1/4 cup milk

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
Bake in preheated oven for 35 to 40 minutes, or until golden brown.

German Chocolate Pie

Submitted by Abigail Rich

8 oz German chocolate
1/4 cup butter
1 cup sugar
3 Tbsp cornstarch
1/8 tsp salt
1 tsp vanilla
2 eggs, beaten
1 1/2 cup evaporated milk
1 cup shredded coconut
1/2 cups crushed pecans
1 10 inch graham cracker pie crust

Preheat oven to 375 degrees.

In microwave, melt chocolate and butter on a low setting, stirring several times to prevent burning.

When chocolate/butter is melted, stir in sugar, salt, vanilla, cornstarch, and eggs until well blended.

Stir in evaporated milk and stir until smooth.

Pour into pie crust and bake for 15 minutes.

Mix coconut and pecans together and add to the top of the pie.

Continue baking another 30 - 35 minutes until center is set. Enjoy!

German Rouladen

Submitted by Nicole Sizemore

Ingredients:
Very thin slices of beef
salt
pepper
paprika
dry mustard
Maggie
2 onions
dill pickles
1-2 cups water
6 whole allspice
2 pieces bay leaves

You can buy the best meat for rouladen at the German Store.
Ask butcher slice high grade lean beef very thin.

Lightly sprinkle over each slice of beef salt, pepper, paprika, dry mustard, and a little Maggie (if available). Chop up one onion and sprinkle over meat. Add dill pickles (finely sliced lengthwise). Roll up meat (like jelly roll) and secure with skewers or toothpicks (or may be tied with string). Brown roll on all sides in butter or margarine.

Place in baking pot on top of the stove with all the juice. Add water, allspice, bay leaves, and other onion (cut up). Simmer, covered, for about 1 to 1 1/2 hours or until tender. Add water if needed. Thicken drippings, before serving, to make gravy. Serve with potatoes or potato balls and red cabbage.

Fruit Smoothies

Submitted by Trish Schroeder

2 cups frozen fruit
4-6 oz juice
Plain yogurt
Honey

In blender combine frozen fruit, any varieties, juice, and plain yogurt (start with 6-8 oz, adjust as needed). Blend until desired consistency, adding juice or yogurt to liquify, frozen fruit or ice to solidify. When almost done, drizzle in honey to desired sweetness.

Chicken Stir Fry

Submitted by Trish Schroeder

4-6 servings

4 chicken breasts
1 can pineapple
1 can water chestnuts (if desired)
16 oz bag of frozen stir fry veggies
Frozen broccoli (if desired)
Rice
Sauce

Cook chicken using desired method (grill, broil, bake, boil, anything is fine) and chop into bite size pieces. For the veggie mix, start with the can of pineapple, drain & reserve the juice. Saute in a hot pan, no oil needed, until pineapple begins to brown. To the hot pan add the bag of frozen stir fry veggies. Sometimes we add a can of water chestnuts and brown with the pineapple or extra frozen broccoli with the frozen veggies. Add the chicken to warm through. Serve with rice and desired sauce.

Simple sweet and sour sauce: combine to taste-ketchup, reserved pineapple juice (or lemon juice), and granulated sugar

Chinese Restaurant Almond Cookies

Submitted by Sarah Terry

INGREDIENTS
2 3/4 cups sifted all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lard
1 egg
1 teaspoon almond extract
96 almonds

DIRECTIONS
Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well.

Roll dough into 1 inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly
Bake in a pre-heated 325 degrees F (165 degrees C) oven for 15-18 minutes. Cool on rack.

Asian Noodle Salad

Submitted by Janet Schlosser

1 lbs thick spaghetti
1/2 cup soy sauce
1/3 cup rice vinegar
1 cup creamy peanut butter
A few shakes of hot sauce
1/2 cup cashews
Snow peas
Sliced carrots
2 Tbsp honey

Combine wet ingredients including peanut butter into a sauce. Make noodles as directed and toss in fresh ingredients. Mix all with sauce.

Fried Rice

Submitted by Nicole Sizemore

1-2 green onions, as desired
2 large eggs
1 tsp. salt
pepper to taste
4 Tbsp oil
4 cups cold cooked rice
1-2 Tbsp light soy sauce or oyster sauce
Add peas & carrots if desired

Wash & finely chop vegetables. In a bowl, lightly beat eggs with salt & pepper.

Add 2 Tbsp oil to frying pan. Let pan & oil get hot then add beaten eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove eggs & clean out the pan.

Add 2 Tbsp oil to hot pan. Add the rice. Stir-fry for a few minutes. Stir in sauce as desired.

Add vegetables to rice & heat through. Add scrambled eggs. Mix thoroughly. Serve hot.

**Note - add green onions right before you serve to keep it crisp.