Savory Pork Turnovers Recipe

8/4/2019 Savory Pork Turnovers Recipe

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Savory Pork Turnovers

Recipe

Ingredients6 cups all-purpose flour 2 teaspoons sugar1-1/2 teaspoons salt 1 cup shortening1 cup cold butter 12 to 18 tablespoons coldwater

FILLING:2 pounds ground pork 3 tablspoons butter1/2 cup chopped onion2 cups cooked cubed peeled potatoes

2 cups diced peeled tart apples3 tablespoons all-purpose flour

1 tablespoon brown sugar1-1/2 teaspoons rubbed sage1 teaspoon pepper 1/2 teaspoon salt2 egg yolks 2 tablespoons water

DirectionsIn a bowl, combine flour, sugar and salt; cut in the

shortening and butter until crumbly. Add water, 1tablespoon at a time, tossing lightly with a fork

until dough forms a ball. Cover and chill for at least1 hour. In a Dutch oven over medium heat, brown

pork until no longer pink; drain. Add butter andonion; saute until onion is tender. Add potatoes,apples, flour, sugar, sage, pepper and salt; cookand stir for 2 minutes. Cool. Meanwhile, on aheavily floured surface, roll pastry to 1/8-in.

thickness; cut into 3-1/2-in. circles. Place 1-2tablespoons filling on each circle. Moisten edges

with water; fold dough in half. Seal edges withfingers or a fork. Place on ungreased baking

sheets. Beat egg yolks and water; brush overturnovers. Bake at 375 for 20-25 minutes or until

golden brown. Serve warm. Yield: about 4 dozen.

Big Germans

Ingredients

5 tablespoons butter 4 eggs 1/4 teaspoon salt 1 cup all-purpose flour 1 cup milk 1 tablespoon lemon juice 2 tablespoons confectioners' sugar

Directions

1. Preheat oven to 425 degrees F (220 degreesC).

2. In a mixing bowl, combine the eggs, salt,flour and milk. Use a blender if desired. Meltthe butter in a 9x13 inch baking pan. Pour

the contents of the mixing bowl into the

pan.

3. Bake for 15 to 20 minutes until the mixturerises. Serve at once. Sprinkle lemon juice

and powdered sugar on top at the table.

Add fruit or whipped cream if desired.

4.

Easy German Bierocks

(Runza)

Ingredients1 tablespoon vegetable oil2 pounds ground beef1 small onion, chopped

1 head cabbage, finely chopped1/2 teaspoon salt

1/2 teaspoon ground black pepper36 frozen dinner rolls, thawed

2 quarts vegetable oil for deep frying

DirectionsHeat 1 tablespoon vegetable oil in a large pot over

medium-high heat. Stir in ground beef, and cook

until crumbly and no longer pink, about 5 minutes.

Stir in chopped onion, and cook until the onion has

softened and turned translucent, about 5 minutes

more. Add the chopped cabbage; cook and stir

until the cabbage has softened, about 10 minutes.

Season with salt and pepper, then spread the

mixture onto a baking sheet to cool until cool

enough to handle. Once the mixture has cooled,

flatten a dinner roll, and place several tablespoons

of the cabbage mixture in the center. Pull the

edges of the dough over the filling and pinch to

seal. Repeat with remaining dough and filling. Heat

the oil in a deep-fryer or electric skillet to 350

degrees F (175 degrees C). Fry bierocks a few at a

time in the preheated oil on both sides until golden

brown, 5 to 7 minutes; drain on paper towels.


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German Leek and

Potato Soup

Ingredients

1 cup chopped onion 1/2 cup butter 1 cup chopped leeks 8 potatoes, peeled and sliced 6 cups water 1/2 teaspoon fresh thyme 1 ham bone 1 cup heavy cream salt and pepper to taste

Directions

1. In a large pot over medium heat, cookonions in butter until translucent. Stir inleeks, potatoes, water, thyme and the ham

bone. Bring to a boil, then reduce heat,

cover and simmer until potatoes are tender,

20 to 30 minutes.

2. Remove ham bone and puree soup with ablender or food processor. Return to pot,

stir in cream, salt and pepper, heat through

and serve.

German Tomato Soup

Ingredients

2 pounds ground beef 4 (10.75 ounce) cans condensed tomato

soup

2 1/2 cups milk 1 1/8 cups water, or as needed 6 white potatoes, peeled and sliced 1/4 inch

thick

1 small head cabbage, cored and sliced 3 carrots, sliced 1 small onion, chopped

Directions

1.

Heat a large Dutch oven or soup pot overmedium-high heat. Crumble in the ground

beef. Cook, stirring frequently, until evenly

browned. Drain excess grease. Stir in the

cabbage, potatoes, carrots, onion, tomato

soup, milk and water. Bring to a boil, then

simmer over medium heat for 30 minutes.

Reduce heat to low, and cook for 1 1/2

hours before serving.

German Lentil SoupIngredients

2 cups dried brown lentils, rinsed and drained

3 cups chicken stock 1 bay leaf

1 cup chopped carrots 1 cup chopped celery

1 cup chopped onion 1 cup cooked, cubed ham

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder1/4 teaspoon freshly grated nutmeg

5 drops hot pepper sauce

1/4 teaspoon caraway seed

1/2 teaspoon celery salt

1 tablespoon chopped fresh parsley

1/2 teaspoon ground black pepper

Directions

1.

Place lentils in a 5 to 6 quart slow cooker.Add chicken stock, bay leaf, carrots, celery,

onion, and ham. Season with

Worcestershire sauce, garlic powder,

nutmeg, hot pepper sauce, caraway seed,

celery salt, parsley, and pepper.

2. Cover, and cook on Low for 8 to 10 hours.Remove bay leaf before serving.


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Authentic German

Potato Salad

Ingredients

3 cups diced peeled potatoes

4 slices bacon

1 small onion, diced1/4 cup white vinegar

2 tablespoons water

3 tablespoons white sugar

1 teaspoon salt


1 tablespoon chopped fresh parsley

Directions

Place the potatoes into a pot, and fill with enough

water to cover. Bring to a boil, and cook for about

10 minutes, or until easily pierced with a fork. Drain,and set aside to cool. Place the bacon in a large

deep skillet over medium-high heat. Fry until

browned and crisp, turning as needed. Remove from

the pan and set aside. Add onion to the bacon

grease, and cook over medium heat until browned.

Add the vinegar, water, sugar, salt and pepper to

the pan. Bring to a boil, then add the potatoes and

parsley. Crumble in half of the bacon. Heat through,

then transfer to a serving dish. Crumble the

remaining bacon over the top, and serve warm.

Hot German Potato

Salad III

Ingredients

9 potatoes, peeled 6 slices bacon

3/4 cup chopped onions

2 tablespoons all-purpose flour2 tablespoons white sugar

2 teaspoons salt 3/4 cup water

1/2 teaspoon celery seed


1/3 cup distilled white vinegar

Directions

Bring a large pot of salted water to a boil. Add

potatoes and cook until tender but still firm, about

30 minutes. Drain, cool and slice thin. Place bacon

in a large, deep skillet. Cook over medium high heatuntil evenly brown. Drain, crumble and set aside,

reserving drippings. Saute onions in bacon drippings

until they are golden-brown. In a small bowl, whisk

together the flour, sugar, salt, celery seed, and

pepper. Add to the sauteed onions and cook and stir

until bubbly, then remove from heat. Stir in water

and vinegar, then return to the stove and bring to a

boil, stirring constantly. Boil and stir for one minute.

Carefully stir bacon and sliced potatoes into the

vinegar/water mixture, stirring gently until potatoes

are heated through.

Potato Salad With

Bacon, Olives, and

Radishes

Ingredients

5 potatoes 1 pound bacon2 stalks celery 4 small green onions

12 stuffed green olives

5 radishes 1/4 cup mayonnaise

1 tablespoon lemon juice

Directions

Wash and peel the potatoes and cut into 1/2 to 3/4

inch pieces. Bring a large pot of salted water to a

boil. Add the potatoes and cook until tender but still

firm, about 10 minutes.Slice the bacon into small pieces and cook over

medium high heat in a large, deep skillet until

evenly brown. Do not overcook.

Chop the celery, green onions, stuffed olives and

radishes into small pieces and put into a large bowl.

Add the potatoes and bacon and mix together. Add

the mayonnaise and lemon juice to taste, stir, and

place in the refrigerator for a few hours to chill

before serving. You may want to add a few sliced

hard boiled eggs on top. ENJOY!!!


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German Chicken

Ingredients

4 skinless, boneless chicken breasthalves

1 cup barbecue sauce 22 ounces sauerkraut

Directions

1. Preheat oven to 350 degrees F(175 degrees C).

2. In a 9x13 inch baking dish, placethe sauerkraut in a single layer.

Place the chicken breasts on top of

the sauerkraut. Pour the barbecue

sauce over the chicken. Cover and

bake in the preheated oven for 30

minutes or until the chicken is

cooked and the juices run clear.

German Beef RouladenIngredients

1/4 cup Dijon mustard

8 (4 ounce) pieces round steak, pounded 1/4 inch

thick

1/2 cup minced onion 2 teaspoons paprika

2 teaspoons salt 8 slices bacon

2 teaspoons freshly ground black pepper3 tablespoons canola oil

1 (12 ounce) can beef broth

1 1/4 cups water 2 tablespoons cornstarch

1 cup warm water 1/4 cup sour cream

Directions

Spread 1/2 tablespoon mustard over one side of

each piece of meat. Sprinkle the onion, paprika, salt,

and pepper evenly over the steaks. Lay one slice of

bacon on each piece. Roll the steaks jelly-roll style

and secure with toothpicks. Heat the canola oil in askillet over medium heat. Cook meat on all sides

until browned. Add the beef broth and water; bring

to a boil. Reduce heat to medium low; cover and

simmer until tender, about 30 minutes. Remove the

meat rolls. Strain the broth mixture and return

liquid to the skillet. Whisk together the cornstarch

and 1 cup of water. Slowly pour the cornstarch

slurry into the skillet, stirring continually until the

sauce has thickened, 2 to 3 minutes. Stir in the sour

cream. Return rolls to the sauce; serve immediately.

Bahamian Mahi Mahi

Ingredients

2 pounds mahi mahi fillets

1/2 cup dark rum

1/2 cup fresh lime juice

2 onion, sliced into thin rings

1 lemon, sliced2 teaspoons dried oregano

4 tablespoons butter

ground black pepper to taste

Directions

Arrange the fish fillets in an oven proof 9x13 glass

baking dish. Pour the rum and lime juice over the

fish and place a slice onion on each fillet. Cover and

refrigerate for 2 to 4 hours. Preheat oven to 325

degrees F (165 degrees C). Remove fish from the

refrigerator and pour off about 3/4 of the liquid.

Leave the onion slices in the dish and place a thick

slice of lemon on each fish fillet. Sprinkle with

oregano and black pepper to taste. Place a pat of

butter or margarine on each fillet. Bake, covered, at

350 degrees F (165 degrees C) for about 20 to 30

minutes or until fish flakes easily with a fork. Be

careful not to over cook the fish or it will be dry.

Serve with the cooked onion and lemon slices.


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German Red Cabbage

Ingredients

1 medium head red cabbage, cored and sliced

2 large tart apples, peeled and sliced

1 medium sweet onion, sliced and separated into

rings 1 1/2 cups water

1 cup cider vinegar 1/2 cup sugar1 tablespoon butter 1 teaspoon salt

6 whole peppercorns 2 whole allspice

2 whole cloves

1 bay leaf

2 teaspoons cornstarch

2 teaspoons cold water

Directions

In a Dutch oven, toss cabbage, apples and onion.

Add water, vinegar, sugar, butter and salt. Place the

peppercorns, allspice, cloves and bay leaf on a

double thickness of cheesecloth; bring up corners of

cloth and stir with kitchen string to form a bag. Add

to Dutch oven. Bring to a boil. Reduce heat; cover

and simmer for 1-1/4 hours. Discard spice bag. In a

small bowl, combine cornstarch and cold water until

smooth; stir in cabbage mixture. Bring to a boil;

cook and stir for 1-2 minutes or until thickened.

Mom's Goulash

Ingredients

2 pounds beef stew meat, diced into 1 inchpieces

salt and pepper to taste 1/4 teaspoon paprika 1 onion, chopped 1 tablespoon vegetable oil 8 large potatoes, scrubbed and chopped 1 (16 ounce) can chili without beans

Directions

1. Season beef with salt, pepper, and paprika.2. Brown seasoned beef and onion in oil until

all sides are brown. Cover with water andsimmer for 3 to 4 hours or until tender. Add

water whenever level goes below the

ingredients.

3. An hour before serving, add potatoes andchili.

Gingersnap Goulash

Ingredients

1 1/2 pounds beef stew meat, cut into 1inch cubes

2 quarts water 1 cup chopped onion 12 gingersnap cookies, crumbled 2 tablespoons Worcestershire sauce 2 tablespoons brown sugar 1 teaspoon salt 1/4 teaspoon pepper 1 (14 ounce) bottle ketchup

Directions

1.

In a Dutch oven or soup kettle, combine thefirst eight ingredients; bring to a boil.

Reduce heat; cover and simmer for 1 hour

or until meat is tender. Add ketchup; cover

and simmer for 1 hour, stirring occasionally.


6/9

Duck Fried Rice

Ingredients

1 cup chopped Chinese roast duck meat, skin

and fat separated and set aside

1/2 cup thinly sliced Chinese barbecued pork

6 green onions, thinly sliced

2 tablespoons soy sauce2 eggs, beaten

3 cups cooked long-grain rice

salt and pepper to taste

Directions

Cook the duck skin and fat in a wok or large skillet

over medium heat until the skin is crispy, and the fat

has rendered, about 10 minutes. Increase heat to

medium-high, and stir in the duck meat, pork, half

of the green onions, and the soy sauce. Cook and

stir until the meats are heated through, about 5

minutes. Add rice and toss together until rice is hot

and sizzling, about 5 minutes. Make a wide well in

the middle of the rice, exposing the bottom of the

pan. Pour in the beaten eggs and stir until the eggs

have scrambled. Then stir the scrambled eggs into

the rice along with the rest of the green onions. Toss

and stir until the rice is very hot, about 5 minutes.

Season to taste with salt and pepper before serving.

Fried Rice with Cilantro

Ingredients

4 tablespoons vegetable oil

5 cloves garlic, finely chopped

2 green chilies, diced

2 cups cubed skinless, boneless chicken breast

meat2 cups cooked jasmine rice, chilled

1 tablespoon white sugar

1 tablespoon fish sauce

1 tablespoon soy sauce

2 teaspoons chopped green onion

2 tablespoons chopped fresh basil leaves

5 tablespoons chopped fresh cilantro

Directions

Heat the oil in a wok or large skillet, over medium-

high heat. Fry the garlic until golden, then add the

chili pepper and chicken meat, and stir-fry until

cooked through. When the chicken is cooked, add

the rice, sugar, fish sauce, and soy sauce. Cook over

medium heat, stirring gently. When the mixture is

well blended, stir in the green onions, basil, and

cilantro. Cook for 1 more minute, then serve hot.

Old-Fashioned Rice

Pudding

Ingredients

1 cup cooked long-grain rice 1 cup milk 5 teaspoons sugar Dash salt 1/2 teaspoon vanilla extract Whipped cream

Directions

1. In a saucepan, combine rice, milk, sugar andsalt. Cook, uncovered, over medium heat for

20 minutes or until thickened, stirring often.Remove from the heat; stir in vanilla. Spoon

into serving dishes. Serve warm; top with

whipped cream if desired.


7/9

German Pancake

Ingredients

6 eggs

1 cup milk

1 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons butter or margarine, meltedBUTTERMILK SYRUP:

1 1/2 cups sugar

3/4 cup buttermilk

1/2 cup butter or margarine

2 tablespoons corn syrup

1 teaspoon baking soda

2 teaspoons vanilla extract

confectioners' sugar

Directions

Place the eggs, milk, flour and salt in a blender;

cover and process until smooth. Pour the butter into

an ungreased 13-in. x 9-in. x 2-in. baking dish; add

the batter. Bake, uncovered, at 400 degrees F for 20

minutes. Meanwhile, in a saucepan, combine the

first five syrup ingredients; bring to a boil. Boil for 7

minutes. Remove from the heat; stir in vanilla. Dust

pancake with confectioners' sugar; serve

immediately with the syrup.

German Apple Cake

Ingredients

3 eggs 2 cups sugar

1 cup vegetable oil 1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda 1/2 teaspoon salt4 cups tart apples - peeled, cored and chopped

3/4 cup chopped pecans

FROSTING:

1 (8 ounce) package cream cheese, softened

2 teaspoons butter, softened

2 cups confectioners' sugar

Directions

In a large mixing bowl, beat the eggs, sugar, oil and

vanilla. Combine the flour, cinnamon, baking soda

and salt; add to egg mixture and mix well. Fold in

apples and nuts. Pour into a greased 13-in. x 9-in. x

2-in. baking dish. Bake at 350 degrees F for 55-60

minutes or until a toothpick inserted near the center

comes out clean. Cool on a wire rack. In a small

mixing bowl, beat cream cheese and butter. Add

confectioners' sugar, beating until smooth. Spread

over cake. Refrigerate leftovers.

Old German Honey

Cookies

Ingredients

1 cup white sugar

1 cup shortening

1 cup honey2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

4 cups all-purpose flour

1 teaspoon ground ginger

Directions

1. In a saucepan over low heat, melt togethersugar, shortening and honey. Let cool.

2. Mix together eggs, vanilla, baking soda andginger. Gradually add to cooled honey

mixture.

3. Slowly add 4 cups of flour to mixture. Stiruntil well blended. Drop by teaspoonfuls

onto cookie sheets about 2 inches apart.

Bake at 350 degrees F (180 degrees C) until

golden (about 12-15 minutes).


8/9

Gluehwein

Ingredients

3/4 cup water 3/4 cup white sugar 1 cinnamon stick 1 orange 10 whole cloves 1 (750 milliliter) bottle red wine

Directions

1. In a saucepan, combine the water, sugar,and cinnamon stick. Bring to a boil, reduce

heat, and simmer.

2. Cut the orange in half, and squeeze the juiceinto the simmering water. Push the cloves

into the outside of the orange peel, andplace peel in the simmering water. Continue

simmering for 30 minutes, until thick and

syrupy.

3. Pour in the wine, and heat until steamingbut not simmering. Remove the clove-

studded orange halves. Serve hot in mugs or

glasses that have been preheated in warm

water (cold glasses will break.)

Bisschopswijn

Ingredients

1 (750 milliliter) bottle red wine 1/2 cup white sugar 1 teaspoon ground cinnamon 1 orange 8 whole cloves

Directions

1. In a large saucepan on medium-low heat,combine wine. sugar and cinnamon. Cut the

orange in half, push the cloves into the

outside of the orange halves, and place

them into the wine.

2.

Heat SLOWLY on LOW heat for about 30minutes or until steaming. Do not let it boil.

Heat your glasses in warm water before

serving.

Shandy

Ingredients

1 (12 ounce) bottle lager-style beer 1/2 cup prepared lemonade

Directions

1. Pour the beer into a pint glass. Slowly addthe lemonade; stir gently.


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Savory Pork Turnovers Recipe