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Side Dishes

Snitzel Beans

Ingredients:

Directions:

1 t salt

1/4 t pepper

2 T sugar

1/4 C vinegar

2 strips bacon

1 C minced onion

1 T flour

2 cans french-style greenbeans save 3/4 C liquid from the beans

Brown bacon, crumble and set aside for later.

Sautee` onion in bacon fat, stir in flour, add liquid from beans, vinegar, sugar, salt and pepper.

Add beans.

Heat thoroughly.

Gently stir in 1/2 of bacon.

Garnish with the rest.

Spaetzle

Ingredients:

Directions:

1/3 C water

1/2 t salt

1 1/2 C flour

2 eggs

In 4 qt sauce pan, heat 8 C water to boiling over high heat

In med bowl, beat eggs, flour, salt, and 1/3 c water with spoon until smooth

Reduce heat to medium

Over simmering water, press batter through spaetzle maker (a colander or grater with lg hole may be substituted for the spaetzle maker)

Gently stir the water to prevent spaetzle from sticking together

Cook 2-3 minutes until tender but firm

Drain

makes 4 servings

Hot German Noodle Salad

Ingredients:

Directions:

2 C wide egg noodles
1 jar real bacon pieces
1/4 C chopped red onion
1 T sugar
1 T flour
1/4 t salt
1/8 t ground mustard
1 T olive or vegetable oil
1/2 C water
1/4 C red wine vinegar
2 T celery seed
2 T chopped parsley

Cook noodles as package directs
In the mean time, heat oil in a lg skillet and
sautee onion until tender
Stir in mustard, salt, flour and sugar
Add water and vinegar.
Over medium heat, cook until thick and bubbly (stirring constantly)
Approximately 3 minutes
Drain noodles and rinse in cold water to stop the cooking
Add to skillet
Add celery seed and parsley
Gently toss and heat through
Place in serving dish and sprinkle with the bacon pieces

Carrot Bundles

Ingredients:

Directions:

1 lb carrots
boiling water
green tops of scallions

Choose tender, young carrots; peel thinly.
Cut off a thin lengthwise slice from each carrot.
This makes the carrot stable when slicing thinly.
Cut carrots into finger lengths.
Place carrot cut-side down;
cut into thin lengthwise slices.
Stack 3 or 4 carrot slices on top of one another;
cut into fine matchstick strips.
Drop into boiling water to blanch 30 seconds.
This brightens the color.
If serving carrots cold, refresh under cold running water.
For the ties, use the green tops of scallions.
Pour boiling water over them to soften;
drain and rinse under cold water.
Cut the scallion into narrow strips.
Take a bundle of the carrots and tie with the scallion.
Serve hot as an accompanying vegetable or cold for salads and party platters.