GERMAN-STYLE COOKOUT with Isabel Schmedemann
German Style Burgers
Ingredients
- 2 pounds ground beef
- 1 medium onion, chopped
- 2 eggs
- 1/2 cup oatmeal
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 14-ounce can sauerkraut, drained
- 2 onions, sliced into 1/4-inch thick slices
- olive oil
- salt & black pepper, to taste
Break up the ground beef in a large bowl. Add the onion, eggs, oatmeal, salt, pepper and parsley and mix well. Form the meat mixture into 8 to 10 burgers. Grill the burgers, covered, over medium-high heat on a gas grill, or medium-hot charcoals for about 3 to 4 minutes each side, or until desired doneness is achieved. Remove the burgers from the grill to a warm platter and cover with aluminum foil until ready to serve.
Place the drained sauerkraut on a pre-heated vegetable grid. Grill over gas on medium-high heat or medium-hot charcoals, turning occasionally until the kraut is hot and begins to brown, about 10 minutes. Brush the onion slices with olive oil, sprinkle with salt and pepper and grill for 2 to 3 minutes each side.
To serve, top the burgers with grilled sauerkraut and onions. Serve with or without buns. Makes 8 to 10 burgers.
German Potato Salad
Ingredients
- 4 bacon strips
- 2 pounds red new potatoes (a little shriveled is good)
- 1 medium onion, chopped
- 1 or 2 tablespoons sugar, to taste
- salt & black pepper, to taste
- 1/4 cup white or apple cider vinegar
- 2 to 3 tablespoons fresh parsley, chopped
- fresh parsley sprigs
Cook the bacon in a skillet over medium heat until golden brown. Drain on paper towels and crumble. Reserve the bacon drippings.
Boil the potatoes with skins on, drain and let stand until cool enough to peel. (Do not rinse them with cold water.) Peel the potatoes and cut them into thin slices. Place the sliced potatoes in a large bowl. Add the chopped onion, sugar, salt and pepper. Pour the vinegar over the potato mixture and toss to blend. Let stand for about 20 minutes to allow the vinegar to be absorbed by the potatoes. (More vinegar and seasoning may be added to taste, but potatoes should not be floating in the vinegar mixture.) Once the vinegar is absorbed, add the crumbled bacon, reserved bacon drippings and chopped parsley. Toss gently to combine. Garnish the potato salad with parsley sprigs. Serves 6 to 8.
Grilled Cabbage
Ingredients
- 1 head green or red cabbage, cut into 3/4-inch thick slices
- olive oil
- salt & black pepper
- butter, to taste
- 1 large onion, sliced into 1/4-inch thick slices
Brush the cabbage slices with olive oil. Sprinkle with salt and pepper, to taste. Grill the cabbage, covered, on a gas grill over medium-high heat, or medium-hot charcoals, and until tender and lightly browned, 8 to 10 minutes. While the cabbage is cooking, brush the onions with olive oil, sprinkle with salt and pepper and grill for 2 to 3 minutes each side.
When the cabbage slices are tender and lightly browned, top each slice with a pat of butter and some of the grilled onion. Continue cooking until the butter is melted. Serves 6 to 8.
Isabel's Quick and Easy Black Forest Cake
Ingredients
- chocolate cake, homemade or mix
- 1 21-ounce can cherry pie filling
- 1 30-ounce can cherry pie filling
- whipped cream
- homemade or purchased chocolate frosting (add milk to thin)
Prepare a 2-layer chocolate cake (homemade or mix) as directed. Add a 21-ounce can of cherry pie filling to the batter, pour into two prepared 8 or 9-inch round cake pans and bake as directed. Cool the cake completely.
Remove the cake layers from the pans. Place one layer on a cake plate or platter. Thin the chocolate frosting with milk and drizzle some (about 1/2 cup) over the cake. Spoon half of the cherries (from the 30-ounce can) over the cake. Cover with whipped cream. Place the remaining layer of cake on top. Repeat the process topping with whipped cream. Drizzle a very small amount of chocolate frosting over top to decorate the cake. Serves 10 to 12.
Recipes by Isabel Schmedemann, Maternal-Child Director at LMH.
