German Meals for Young Cooks

From A World of Fabulous Eating (a ward Relief Society cookbook)

Birchermuesli

1 (12-ounce) can fruit cocktail

1 (10 1/2-ounce) can pineapple juice

1 (10 1/2-ounce) can pineapple chunks

3 bananas

1 cup uncooked oatmeal (more if needed)

3/4 cup ground nuts

juice of 1 lemon

3 oranges or equal quantity of any other seasonal fruit available

1 pint cream

1. Mix all ingredients, except cream, and let stand for an hour in refrigerator.

2. Whip cream and add to mixture. Refrigerate one-half hour before serving. Birchermuesli is very filling and can be used for a main course.

Rotkohl (red cabbage)

1 large, firm head red cabbage

2 apples, peeled and diced

pinch of salt

pinch of sugar

2 tablespoons shortening

1 tablespoon lemon juice or vinegar

Clean cabbage, cut into coarse pieces, combine with apples, and cover with boiling water. Add salt, sugar, shortening, and lemon juice or vinegar, and cook slowly for two hours.

Pfannekuchen/Berlinerballen
(pancakes similar to a filled doughnut)

1 yeast cake

1/2 cup milk (more if needed)

3 1/4 cups flour

1/4 cup sugar

2 eggs

1/2 cup butter or other shortening

pinch salt

jam

sugar

1. Combine milk and yeast and set in a warm place 1/2 hour.

2. Add ingredients except jam and sugar and stir thoroughly until a soft bubbly dough is formed.

3. Cover with cloth and allow mixture to raise until double in bulk.

4. Roll dough out 3/4″ thick and cut with cookie cutter.

5. Place teaspoon of jam in center, cover with a thin piece of dough, and allow jam-filled dough to raise until double in bulk.

6. Deep fry in hot grease until golden brown on both sides. Drain well and roll in sugar.

Illustrated by Phyllis Luch