some favourite German recipes

[Ian]

Back in high school, my friends and I were regulars at a local German deli run by an old Bavarian Frau named Liesel. Liesel was good to us, we had a lot of good food while we were studying or just skipping class. Here are a few favourites from a cookbook she gave me:
Potato Salad (Kartoffelsalat)
8-10 potatos
1 to 2 bouillon cubes (boil in 1 1/2 cup water)
1 Tbsp. Maggi seasoning (Available in most international grocers)
1/4 c white vinegar
1/4 medium, finely chopped onion (optional)
1/3 c vegetable oil
1 tsp salt
1 tsp pepper
3 Tbsp. chopped parsley

Boil potatos in their skins. Peel and allow to cool a little. Slice and add all ingredients to potatos, mix well. The salad ought to be quite moist. Taste and add more spice if desired. Can be eaten cold or warmed up.
--I prefer mine warm, and with a little paprika

Liesel's Bavarian Schnitzel
4 pork or veal cutlets (I prefer pork, but whatever you like best)
salt and pepper
oil for frying
1 egg, scrambled with 1 tbsp milk
1 c. bread crumbs
Tenderize schnitzels (you want them pretty thin); sprinkle all sides with salt and pepper. Beat egg and milk together. Roll schnitzles in it, and then into break crumbs. Heat oil in frying pan until hot. Fry schnitzel till golden brown.
--I like schnitzle with knödel (potato dumplings), spätzle (a noodle), some nice bread and a salad. It's also good with gravy (isn't everything though?) You can buy knödel and spätzle in most international grocers

[BallPyFan]

Interesting, that is a totally different potato salad recipe than what's been handed down in my family for at least 3 generations (mom's maiden name is Weinrich). Here's how we have always done it:

Bake about 6-8 potatoes in the oven, until almost done but still firm. Fry off bacon until crisp, save grease. Cut up potatoes and put in an oven-safe casserole dish, alternating with crumbled bacon. Take grease, heat up, add flour to make a gruel. Add water and vineager, then simmer until it thickens. Pour sauce over potatoes and bacon, stick back into oven to finish baking potatoes. Serve HOT. Parts of the family also put onions in, I personally can't stand onions.

Sorry, no measurements, it's just been too many years since I learned this to remember approximations! I *think* the family is originally from souothern Germany, but can't be sure as I have not found Lollar and Alten-Busak on a German map LOL but we have been in the midwest/Ozarks since the '20s at least.

[Ian]

Just like in america, there are different potato salad recipes for each area/family/etc. This one is from Nürenburg in Bavaria, but my friend was in München for 2 years and they used a different recipe there....