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Download Cooking The German Way (Easy Menu Ethnic Cookbooks) by Helga Parnell PDF

By Helga Parnell

Introduces the historical past, land, and meals of Germany and contains recipes for such dishes as potato dumplings, noodle salad, and Black woodland torte.

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2. Fry bacon slowly in skillet until brown and crisp, then drain on paper towels. Leave bacon fat in skillet. Crumble bacon when cool. 3. Fry onion in bacon fat, stirring frequently, until transparent and starting to brown. 4. Stir in vinegar, water, sugar, salt, and pepper. Cook, stirring constantly, for a minute or so. 5. Pour hot vinegar mixture over potatoes. Sprinkle in crumbled bacon. With large spoon, stir salad carefully until potato slices are coated with vinegar sauce. 6. Serve hot or at room temperature.

Fry bacon slowly in skillet until brown and crisp, then drain on paper towels. Leave bacon fat in skillet. Crumble bacon when cool. 3. Fry onion in bacon fat, stirring frequently, until transparent and starting to brown. 4. Stir in vinegar, water, sugar, salt, and pepper. Cook, stirring constantly, for a minute or so. 5. Pour hot vinegar mixture over potatoes. Sprinkle in crumbled bacon. With large spoon, stir salad carefully until potato slices are coated with vinegar sauce. 6. Serve hot or at room temperature.

All-purpose flour 1ø tsp. baking powder ø lb. ) butter or margarine, softened ¥ c. plus 2 tbsp. sugar 2 eggs at room temperature 2 tsp. cinnamon whipped cream 1. Grate rind from lemon and set rind aside. 2. Squeeze juice from the lemon into medium bowl. Peel and core apples and cut into quarters. Dip apple pieces in lemon juice so they won’t turn brown as you work with them. 3. Preheat oven to 350°F. Grease a 10inch springform pan. 4. In medium bowl, combine flour and baking powder. In a large bowl, cream together butter and ¥ c.

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