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A Taste
of

Oklahoma St ate Univer sity

Chellee Burson
Family & Consumer Science
202 East Main
Stigler, OK 74462
918.967.4330
Bringing the chellee.burson@okstate.edu
University to YOU http://oces.okstate.edu/haskell
Oklahoma State University, U.S. Department of Agriculture, State and Local Govern-
ments cooperating. Oklahoma Cooperative Extension Service offers its programs to all
Recipes taken from German Cookery by Elizabeth Schuler. eligible persons regardless of race, color, national origin, religion, gender, age, disability
or status as a veteran, and is an Equal Opportunity Employer.
 WIENER SCHNITZEL Cream Strudel (Rahmstrudel)
1 1/2 lb. veal cutlet, Pound cutlet, rub in seasoning. Beat 2 cups flour Put flour in a bowl and make depression
1/2” thick eggs and dip cutlet in eggs and in 2 eggs in the center. Into this break the eggs.
Salt & Pepper bread crumbs. Brown in minimum 1 tblsp. Butter Add butter, water, vinegar and salt and
2 eggs amount of vegetable oil over low heat, 1/2 cup lukewarm work until tender. Dough must be firm
1/2 cup bread crumbs 15 minutes on each side. Schnitzel water and have air holes in it when cut. Brush
Vegetable oil must be served dry and crisp. Garnish 1/2 tsp. vinegar with lukewarm water. Heat a large pot
Lemon with lemon sections and parsley. Bun- Pinch of salt and place over dough for 30 minutes. For
Parsley dles of parsley may be fried in vegeta- 2 tblsp. Butter the filling, cream butter, stir in egg yolks
2 eggs, separated and sugar, add sour cream, grated lemon
ble oil until crisp to garnish. Serve on
4 tblsp. Sugar peel and smooth cottage cheese. Beat egg
hot platter. Serve with mixed vegeta- 1 cup sour cream whites and fold in. Sprinkle baking cloth
ble, peas, or a mixed salad. Peel of 1/2 lemon, with flour. Roll out dough as thin as pos-
Serves 4. grated sible; then stretch it by hand to paper
1/2 lb. cottage cheese thinness. Brush with melted butter.
1/4 lb. almonds, Heap on filling generously; top with
chopped chopped almonds, raisins and cinnamon.
1/4 lb. raisins Lift baking cloth by one edge so that
Cinnamon dough starts to roll up. Brush each turn
POTATO SALAD (KARTOFFELSALAT) 4 tblsp. Butter, melted with melted butter until dough is com-
pletely rolled up. Butter a baking sheet
2 lbs. potatoes Select good firm potatoes. Cook until and carefully transfer roll to it. Press ends
4 tblsp. Olive oil tender. Peel and slice. When cool, of roll flat. Brush entire strudel with
2 tblsp. Vinegar sprinkle with oil and vinegar; add beef melted butter. Bake in a hot (425o) oven
40 to 50 minutes.
1 cup beef stock stock, onion and seasoning. Mix care-
Note: Strudel dough is, traditionally,
1 small onion, chopped fully and let stand overnight or for pu7lled out by hand, by putting both
Salt & pepper several hours. Before serving add a hands, palm-side up under the dough and
dash of pepper and a few drops of stretching as thin as possible. This is a
olive oil or beef stock. perilous procedure for the uninitiated, so
Serves 4. an alternate suggestion has been given:
roll it out paper-thin.
 Scrambled Pancakes (Kaiserschmarren) Sauerkraut Salad (Sauerkrautsalat)
2 tblsp. Butter Cream butter until frothy. Then add, one
1/2 lb. prepared sauer- Drain sauerkraut. Make marinade of
2 tblsp. Sugar after another, sugar, egg yolks, salt, flour
kraut other ingredients and add. Let stand
4 eggs, separated and milk. Beat egg whites until stiff and
1 pinch of salt carefully fold in. Melt butter in a pan and 3 tblsp. Olive oil 15 minutes before serving. This salad
2 cups flour in it fry batter golden brown on each side. 2 apples, grated goes particularly well with fish.
2 cups milk or cream With two forks, chop up the resulting 1 onion, chopped Serves 4
2 tblsp. butter pancake. Serve on a hot platter, sprinkled 1 tsp. sugar
with cinnamon and sugar and garnished Salt & pepper
with pieces of apple, cherries or other
fruits, sautéed in butter, or with seedless
raisins.
Serves 4.
SAUERKRAUT
Apple Strudel (Apfelstrudel) 2 lbs. cabbage Pluck apart cabbage and wash well.
3 tblsp. Butter Shred. Melt butter in a fairly large pot
2 cups flour Heap flour on bread board and make a 1 onion, chopped and turn cabbage in it thoroughly.
2 eggs, beaten depression in the center large enough to Apple, sliced Add onion, apple and seasoning to
1/4 cup water, hold the beaten egg, water, salt and vine- Salt & pepper taste. Fill pot with water. Cook until
lukewarm gar. Knead this to a firm dough which
1 potato, raw tender, about 10 minutes. Grate into
Pinch of salt when cut, will reveal air pockets. Set
1/2 tsp. vinegar dough, covered, in a warm place. Peel
1/2 cup white wine this raw potato, to give a nice texture.
4-5 lbs, apples, tart and grate apples and sprinkle with sugar Add wine before serving.
1/3 cup sugar and cinnamon. Dust a cloth with flour Variation: Instead of wine, paprika,
3 tblsp. Cinnamon and on it roll out dough, the thinner the sugar and cream may be used to sea-
6 tblsp. Butter, melted better. Melt butter, mix in bread crumbs, son. Or champagne may be substi-
4 tblsp. Bread crumbs and coat dough. Spread out apples about tuted for white wine. This last is par-
1 cup almonds or other 1 inch high on dough, sprinkle with al- ticularly good when served with veni-
nuts, chopped monds or other nuts, as desired, and rai- son or pheasant.
1 1/2 cups raisins sins. Roll dough over, in the cloth, sev-
eral times to form a loaf (strudel) of sev-
eral alternating layers of dough and fill-
ing. Brush finished loaf with more
melted butter, put on greased baking
sheet and bake in a hot (400o) oven until
crust is crisp and well browned.
 Sauerbraten Pancakes (Pfannkuchen)
4 cups flour Pancakes should be prepared about an
1/2 cup vinegar Cook vinegar, water, sliced onion and 3-4 eggs hour in advance. Pour flour into bowl,
1/2 cup water seasoning together for 10 minutes. Salt make a depression in the center into
1 onion, sliced Steep bee in this marinade 2 to 3 days. 3 cups milk which put eggs, some salt and lukewarm
Salt & pepper Drain (save liquid). Brown meat in Vegetable oil milk (or half water and half milk). Stir
1 bay leaf hot oil. Add the onion, tomato and until well blended. If thin pancakes
1 clove 1/2 cup of the marinade, cover and (Fladle) are desired, batter should be thin;
1 1/2 lbs. beef simmer on top of range for 1 hour. for heartier cakes, batter should be
(shoulder) Turn the meat in remaining pan liq- thicker. This can be controlled by adding
more or less liquid. Drop a little batter
2 tblsp. Vegetable oil uid so that it is coated on all sides.
on a greased skillet; let it spread out, and
1 onion Carve and put on a warm platter. fry to a golden brown on both sides.
1 tomato Serve immediately, or keep warm on a hot
For sauce, mix flour with pan liquid platter, preferable in the oven.
Sauce: smoothly. Add the rest of the mari- There are countless variations to serving
1 tblsp. Flour nade and stir until smooth and thick- pancakes: sprinkled with lemon juice and
Vinegar or lemon juice ened. Sauerbraten sauce calls for sugar; as an accompaniment to stewed
Pinch of sugar more ample ingredients than other fruits, berries, or salads; with jelly or mar-
Salt butter sauces. Add, to taste, a little vinegar malade. Thin pancakes may be filled with
Cream or wine or lemon juice, a pinch of sugar, salt, a spinach, mushrooms, chopped ham, beef
little fresh butter and a tablespoon of or sausages and rolled up. Or they may
be rolled, cut in finger-length pieces,
cream or wine. Strain and pour over
sprinkled with grated cheese, dotted with
meat or serve as a separate sauce. butter and baked firefly in a moderate
Serve with potatoes, dumplings or oven. The batter itself may be varied by
Spatzle. the addition of intriguing ingredients
Serves 3-4. such as cubed ham, crumbled bacon,
cubed swiss cheese, spicy herbs or
chopped fruits. These variations are then
prepared in the usual manner.
Serves 4-6.
 BAKED ASPARAGUS SPATZLE
(SPARGELERICHT, UBERBACKEN)
4 cups flour Prepare a firm dough from the flour,
3 eggs eggs, water and salt. Beat until it
1 1/2 lbs. asparagus, In a well-greased baking dish, place
1 cup water comes easily away from the sides of
cooked alternate layers of asparagus (halved),
1 tblsp. salt the bowl. Form dumplings and cook
2 lbs. potatoes, cooked potatoes, and ham. Sprinkle with
in boiling salted water. Skim them
and sliced parsley and half the cheese. Prepare
out, dip in cold water and serve on a
1/2 lb. ham, thinly Butter Sauce, using asparagus water as
hot platter. Spatzle may also be
sliced liquid. Season well and stir in egg
browned lightly in butter before serv-
1 tblsp. Parsley, yolk. Blend and pour over casserole.
ing. A favorite accompaniment to
chopped Sprinkle with remaining cheese, dot
meat and vegetables.
4 tblsp. Cheese, grated with butter and brown in moderate
Serves 4.
2 cups Butter Sauce (375o) oven.
Salt, nutmeg, pepper Serves 4.
1 egg yolk Cheese Spatzle (Kasespatzle)
2 tblsp. butter
4 cups flour Prepare Spatzle as above. Tumble in
3 eggs grated cheese and serve on a hot plat-
Butter Sauce (Buttersauce) 1 cup water ter with Onion Butter.
1 tblsp. Salt
3 tblsp. Flour Brown flour in butter over medium Grated cheese
4 tblsp. Butter heat. Add water gradually, stirring
2 cups water constantly to form a smooth sauce.
Salt & pepper Season and continue stirring until Onion Butter (Zwiebelbutter)
2 egg yolks, beaten or sauce thickens. The sauce may be en-
1/2 cup cream riched by adding egg yolks or cream 4 tblsp. Butter Chop onion finely and sauté in butter
which should be well blended. 1 onion until golden.
 SIMPLE SPICE CAKE Peppernuts (Pfeffernusse)
(EINFACHE LEBKUCHEN)
3 eggs Stir eggs and sugar until frothy.
1 1/2 cups honey 1 generous cup sugar Blanch and grind almonds. Chop
Warm but do not cook the honey.
5 cups flour 1/3 cup almonds lemon and orange peel finely. Mix
Add all other ingredients and knead
1/2 cup almonds, 1/3 cup candied orange these and all other ingredients
to a smooth dough. Roll dough out
chopped and lemon peel through flour together and knead into
evenly 1/2 inch thick and bake on a
1 tsp. cinnamon 1 tsp. cinnamon a dough. Roll out 1/2 inch thick on a
buttered baking sheet in a moderate
Pinch of cloves, ground Dash of cloves, ground floured board and cut with biscuit cut-
oven (350o) until brown, about 20
3/4 cup candied orange Dash of pepper ter to about size and shape of a 50
minutes. While still hot, spread on
or lemon peel, Dash of baking powder cent piece. Butter a baking sheet and
Egg-white icing and cut into squares.
chopped 3 cups flour set cookies on it overnight to dry.
1/4 tsp. baking powder Sugar, vanilla-sugar or Next day bake in slow (300o) oven un-
Egg-white icing egg-white icing til brown, about 20-30 minutes. Frost
with plain or vanilla-flavored white
sugar or with icing.

EGG-WHITE ICING (EIWEISSGLASUR) Asparagus (Spargel)

1 cup confectioner’s Sift sugar into the other ingredients 2 lbs. asparagus Clean fresh asparagus and remove
sugar and stir for 15 minutes, or 5 minutes Salt hard end of stems. Bundle together
2 egg whites in electric beater. This icing is whiter 2 tblsp. Bread crumbs and cut to assure even length. Set in
1 tsp. lemon juice or and spreads better than a sugar icing. in 4 tblsp. lightly salted billing water and cook
vanilla sugar Butter until done, about 20-25 minutes. As-
paragus is done if it bends when lifted
out of water. Drain well (saving liq-
uid) and serve on a hot platter. Cover
with bread crumbs browned in butter.
The cooking water may be used as a
soup base or, cool, as a wholesome
vegetable juice drink. In the latter
case, do not salt too heavily.
Serves 2-4.