Reibekuchen- Real German Potato Pancakes*New! Bunny's Cole Slaw with a Kick *New! Kiersten's Creeper Slaw *New! Cold Cucumber Salad Green Bean Casserole Really good rice side dish Potato Salad K.B.'s Spaghetti Squash Caprese Salad *New
Reibekuchen Reibekuchen are a classic of Kölsch (from Köln “Cologne”) cuisine. They are a product of the Kölsch people’s delight in experiment and in old Köln were offered everywhere in town right out of the pan. Their preparation can be a lot of work but really worth it! Pair them with some fresh applesauce and a Kölsch (the light and crisp hometown beer of Köln) and Paradise is not far away!
Ingredients: 1 kg russet potatos 2 large onions Flour Breadcrumbs 2 eggs Salt & pepper nutmeg Oil for frying Preparation: Grate the potatoes into a sieve which is placed in a large bowl so that the ‘broth’ from the potatoes collects in the bowl and can be transferred to a small bowl (we will need some of this later). Now grate the onions and mix them with the potatoes. Leave a few pieces of onion and cut into strips and mix those in. Now add half flour half bread crumbs, just enough to bind the potatoes and onions, seasoned with salt, pepper and nutmeg to taste. Add just enough of the ‘broth’ from the potatoes so that the batter sticks nicely together but isn’t soupy. Heat the oil in a large heavy frying pan. The batter should be spread out to about the size of a dessert plate and very thin…under no circumstances thicker than a half a centimeter! The thin pancakes must be completely covered by the oil so that they will cook to a nice crisp on both sides. NB: Köln (Cologne) is a vivacious city right on the Rhein river in the state of North
Bunny's Cole Slaw with a Kick She writes: FYI I am a big cole slaw fan and have a new kick for the slaw.
Buy pre-shredded slaw , add more grated carrots, toss with your choice commercial slaw dressing or your own and then add a generous sprinkling of dried cranberries and either sliced almonds or pecan pieces. This is very crunchy, the way I like it, and the cranberries give it a nice kick.
Kiersten's Creeper Slaw
Slaw 1 small head of Savoy cabbage ( the crinkly kind) julienne, about 5 cups 1 mango diced or more if you like 5 radishes grated 1 carrot grated 25 snow peas julienne 1 med red onion quartered and sliced thin 2 tbs chopped cilantro
Dressing prepare in a separate bowl then dress- juice of 3 limes lime zest 1 each seeded and minced jalapeno and habenero ( careful not to rub your eyes or "tender parts" after if you don't wear gloves.......I know, it hurt.....for a while) 1 cup mayo ( Miracle whip is to mayo what cheeze whiz is to cheese.....or whiz for that matter) 1 tbs sugar 1 teaspoon honey 2 tbs kosher salt 1 1/2 tbs grated fresh ginger 2 tbs olive oil
If mayo creeps you out this salad will work just as well with a vinaigrette based dressing....however using a cup of vinegar ( I suggest cider with rice wine vinegar) in place of the mayonnaise would make it too sour, pineapple juice is nice too.
I have also made this with a liberal amount of curry powder and it's yummy. Enjoy
12 servings • 1 can (10.5 oz) cream of mushroom soup • 1 cup sour cream • 1 tsp salt • 1/4 tsp garlic salt • 4 cans (16 oz each) whole beans, drained • 1/4 lb process sharp cheddar, sliced • 1 cup Ritz cracker crumbs • 1/2 c melted butter
A Thanksgiving favorite. I think you can use frozen beans instead of canned. Great for guests who don’t like vegetables.
Combine soup, sour cream, salts. Add beans. Blend. Turn into 2-qt casserole. Cover with cheese and cracker crumbs. Bake at 325 for 30 minutes.
Really good rice side dish
• Equal parts real wild rice, white rice (basmati preferred) • Cut scallions (green pieces) • Lightly toasted pine nuts • Raisins (white and dark) • Sweet red pepper - diced • Mandarin oranges cut in half
Borne out of Bunny’s determination never to buy this from the Good Food Store again!
Toss all with olive oil and wine vinegar with teaspoon or two of sugar Can use orange flavored olive oil
Potato Salad
• Small red potatoes, cooked and quartered, skin on • 1/2 may, 1/2 sour cream (regular or lite) with blub of Grey Poupon (not too much) and tsp of sugar • Lots of cut scallions-- green part • Celery, if you want it • Chopped, cooked bacon is great on top!
Bunny is the undisputed Queen of Potato Salad. This is her recipe.
Combine all ingredients.
Option: instead of sour cream mixture, just toss with extra virgin olive oil mixed with some mustard.
K.B.’s Spaghetti Squash
• 1 spaghetti squash • Cream or half-and-half • Butter • Fresh Parmesan cheese • Salt and pepper
From Friend of Pam’s to regular at holiday gatherings, to David’s former office mate who probably knows more than she should (or wants to) about this family, Katherine always brings with her wit and the ability to tell it like it is. Oh, and apparently sometimes this squash side dish.
Heat oven to 400 Cut squash lengthwise and scoop out gunk. Place in baking pan upside down in 1/2-inch of water (no more) Bake one half hour, depending upon size of squash Fork out cooked squash into bowl Mix in cheese, butter, cream and salt/ pepper
Layer above like a napoleon in a little tower and drizzle with Olive Oil (and thanks to friend Janeen for the fabulous Olivier and Co Greek Olive Oil). Or arrange on a platter. Try cutting the basil into long strips- take the leaves, make into a roll and slice on the diagonal. (There's a culinary term for this approach that escapes me-- oh! chiffonnade, that's it.) Spinkle sea salt and fresh pepper on the pretty arrangement.
Side Dishes
Staring at a half-empty plate? Find something to fill it up!
