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Moms View Message Board: Cooking and Recipe Discussion: Ethnic Foods-Mexican/Cajun/Italian/Chinese/Other: GERMAN STYLE DINNER
MEAT BALLS 1 lb. lean ground beef ¼ lb. ground pork 1 c. chopped dill pickle 1 egg 3 T. dill pickle juice 3 T. milk ½ c. chopped onions ½ c. bread crumbs 3 T. Worcestershire Sauce 2 T. chopped fresh dill weed ½ tsp. salt ½ tsp. fresh ground pepper SAUCE 2 T. cooking oil 4 T corn starch 1 ½ c. water 1 c. no-fat sour cream 2 T. fresh dill weed ½ cup sliced mushrooms or 1 (4 oz.) can stems and pieces 2 T. onion powder ½ tsp. salt ½ tsp. fresh ground pepper In a large mixing bowl, combine all the top ingredients. Mix with hands to combine well. Form into small balls (1 inch diameter). In a large skillet, brown meatballs in cooking oil. Drain fat. Add 1 cup water, onion powder, salt and pepper. Stir and scrape pan to blend with meat drippings. Cover, and simmer over low heat for 20 minutes. Remove meatballs. Add sour cream, mushrooms and dill. Blend over medium heat until smooth. Mix corn starch with ½ cup water until smooth. Stir into sour cream mixture, and mix until thickened. Return meatballs. Cover and simmer 10 minutes. Wonderful served with spaetzle and German Style Green Beans. 1 lb. fresh or canned cut green beans 5 slices bacon ¼ c. onion coarsely chopped 1 T. vinegar 1 tsp. sugar ¼ tsp. salt ½ tsp. fresh ground pepper In a medium saucepan, fry bacon slices until crisp. Remove and blot bacon. Discard all but 1 T. bacon drippings. Fry onion in remaining drippings until translucent. Add prepared fresh green beans and one cup water, or canned beans with canning liquid. Add vinegar, sugar, salt and pepper. Stir, and bring to a boil on high heat. Cover, and simmer over low heat 15 minutes. Strain off liquid and serve with crumbled bacon on top. BAVARIAN MINI-DUMPLINGS 2 ¼ c. sifted all purpose flour 2 eggs 1 cup milk ½ tsp. salt 2 T. salt In a small bowl mix salt and flour. Add milk and eggs. Beat until batter is smooth. Fill a large saucepan with water. Add 2 T. salt and bring to a boil. Allow batter to drip from a large holed colander or force through spaetzle maker into boiling salted water. Cook for about a minute or until noodles rise to the surface. Remove with a slotted spoon. Drain well, tossing to keep from sticking. Reheat by tossing in skillet with butter or margarine.
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