Our Shepherd Lutheran Church Oktoberfest Recipes
Möhren Kasserolle (Carrot Casserole)
¼ lb dried white beans (soak overnight or quick method below)
1 ½ lbs carrots
1 lb. Potatoes (about 4 or 5 medium)
2 tbls margarine
2 medium onions
2 cups vegetable broth/bouillon
2 tbls chopped parsley
salt and pepper
Wash and prepare beans by soaking 12-24 hours or quick method (Heat to boiling the beans and 2 cups water. Remove from heat and let soak 1 hour). Cook beans in the same water for about 1 hour. Add more water as required.
Wash and peel carrots and potatoes. Slice or chop both. (I used a salad shooter and sliced the vegetables, which worked very well). Peel and dice the onions. In a large pot or dutch oven, sauté onions in melted butter until tender. Add the carrots, potatoes, parsley, salt, pepper, and vegetable broth. Cook over medium-high heat until vegetables are done - about 30 to 40 minutes. Add drained beans to the vegetable mixture, and pour all into a casserole dish for serving.
Makes about 1 ½ quart casserole dish.
Bayerischer Kartoffelsalat
(Bavarian Potato Salad)
Serves 6-8
2 lbs new potatoes
2 onions, finely chopped
Dressing:
½ cup oil
2 tbls lemon juice
salt
freshly ground black pepper
½ teaspoon sugar
- Boil the potatoes, making sure that they are not too soft. Cool them and peel.
- Cut them into slices and place them in a mixing bowl with the chopped onions.
- Prepare the dressing by vigorously mixing all the ingredients together.
- While the potatoes are still warm, pour the dressing over them and mix them gently. Serve at room temperature.
Optional Additions of which one or Several May be Used:
1 tbls borage, basil, tarragon, parsley, chives
2 apples, peeled and finely chopped
2 pickled cucumbers, finely chopped (pickles)
Rotkohl
Rotkohl (Red Cabbage and Apples)
2 tbls butter or margarine
½ head red cabbage, shredded
3 tbls lemon juice
2 apples, peeled and diced
2 tbls red currant jelly (grape jelly can be substituted)
2 cloves (or 1/8 tsp ground cloves)
About 1 cup vegetable broth/bouillon
In large pot, melt butter. Add cabbage and pour the lemon juice over the cabbage to preserve color. Add apples, jelly, cloves and about ¼ cup of vegetable broth.
Mix all ingredients together and simmer in the pot for 15 or 20 minutes. Add more vegetable broth as needed, being careful not to let the cabbage stick to the bottom of the pot or burn.
The cabbage should not be overcooked.
Remove from heat and serve.
Goulashe Soup
1 lb. Onions (about 4 medium size yellow onions)
4 large green peppers
2 28 oz. Cans of peeled whole tomatoes
1 ½ lbs. beef, cut into small cubes (round steak is fine)
1 can tomato paste
salt & pepper
1 tbls. ground red paprika
1 tsp carraway
1 tsp marjoram
2 quarts water
a few dashes of tabasco sauce
1 or 2 packets brown gravy mix
Finely chop onions. Cut the peppers into thin strips (I also cut the strips in half). Dice tomatoes, reserving liquid from the can.
Brown the beef in oil on all sides in a large pot or dutch oven. (You will need a big pot). Add onions, peppers and tomatoes and continue to cook with the meat for a few minutes. Add the reserved liquid from the canned tomatoes, 2 quarts of water, and the tomato paste. Add paprika, carraway and majoram. Also add salt and pepper to taste (I used a generous amount of pepper). Finally, add tabasco sauce. Simmer all for 45 minutes. Add more spices as required based on you own taste test. Add one packet of gravy mix to thicken the soup. Use the second packet as required.
This recipe can be prepared a day in advance. In this case, it should be thickened just before it is served (please do this at home).
I've tested this recipe and it is very good. The result is a very tasty, mild, goulash soup. It can be made spicier by adding more tabasco sauce.
If you have any questions about the recipe please call Lynn Tuozzo at 410-315-9872.
Yield: About 20-25 ladles of soup.
Pumpkin Soup
Kürbissuppe (Pumpkin Soup)
4 medium potatoes
1 medium onion
2 tbls butter or margarine
6 cups vegetable broth/bouillon
1 15 oz. Can solid pack pumpkin
½ pint light cream
salt
white pepper
nutmeg
Make vegetable broth and set aside.
Wash, peel and dice potatoes. Peel onion and finely dice. In large pot, sauté onions in butter until tender and clear. (Do not overcook or brown). Add potatoes and vegetable broth. Cook over medium heat about 20 minutes (until potatoes are cooked through). Add pumpkin, light cream, and spices to taste (salt, white pepper, and dash or two of nutmeg). Simmer over very low heat about 5 minutes. Remove from stove.
Using a mixer, blender or food processor, mix soup until potatoes are mashed and soup is smooth and creamy.
Makes about ½ gallon of soup.
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Recipe Page by G. Bauer
Last Updated: May 25, 1999