Our Saviors Lutheran Church is hosting a German dinner drive-through Friday from 5 to 6:30 p.m. at 2040 Ohio Ave. S.W.
Drive into the church parking lot and order the number of meals you would like. A freewill offering will be accepted.
They will be serving brats and and beef sausages on buns, sauerkraut, German potato salad, sweet and sour cabbage, German green beans and dessert.
The church youth will be taking orders and delivering meals to the cars. All money raised will go to OSL youth to help purchase Angel Tree gifts for the Christmas season.
Borscht
(Made for German Dinner by Donna Pownell)
1 pound beef shank or 1 pound stew meat
1 medium onion chopped
2 stalks celery-chopped
3 cups sliced carrots
3 cups shredded cabbage
2 cans of beets (diced) with juice
1 quart of tomatoes (do not drain)
1 teaspoon garlic powder
1 teaspoon dill weed
8 cups of beef broth
Brown meat and saut onion & celery. Add to 8 cups of beef broth and bring to boil and simmer until meat falls apart, about two to three hours. Salt and pepper to taste. Add sliced carrots and shredded cabbage. Simmer hour more.
Add the beets, tomatoes, garlic powder, dill weed, or season to your taste. Simmer another hour. Enjoy!
Linzertorte
Serves 16
2 cups all-purpose flour
2 cups ground hazelnuts
cup sugar
cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon peel
1- 1/3 cups seedless raspberry jam
Confectioners sugar, optional
In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths.
Cover and refrigerate for 3-4 hours or until chilled.
Remove two portions of dough from refrigerator; press each into an ungreased 9-inch fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10-by-6-inch rectangle. Cut six 1-inch wide strips; arrange in a lattice design over jam.
Repeat with remaining dough (return dough to refrigerator if needed).
Bake at 350 degrees for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners sugar if desired.
Yield: 2 tortes (8 servings each)
German Style Green Beans
Serves 3-4
1 pound fresh green beans, cut into 2-inch pieces
3 bacon strips, diced
1 medium onion, quartered and sliced
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/2 cup water
1 Tablespoon brown sugar
1 Tablespoon cider vinegar
Place beans in a saucepan and cover with water; bring to a boil.
Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside.
In a large skillet, cook bacon over medium heat until crisp.
Remove to paper towels. Drain, reserving 1 Tablespoon drippings. In the same skillet, saut onion in drippings until tender.
In a small bowl, combine the cornstarch, salt, mustard and water until smooth. Stir into onion. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in brown sugar and vinegar. Add the beans, heat through. Sprinkle with bacon.
Sweet & Sour Red Cabbage
Serves 4-6
pound bacon, diced
cup chopped onion
2 medium tart apples, peeled and coarsely chopped
5 cups shredded red cabbage (2 lbs)
cup plus 2 Tablespoons cider vinegar
cup plus 2 Tablespoons brown sugar
teaspoon ground allspice
teaspoon salt
teaspoon black pepper
In a heavy saucepan, cook the bacon, onion, and apples over medium-low heat until onions are limp, about 3 minutes. Add the cabbage. Cook about 10 minutes, uncovered, over medium heat until the cabbage wilts, stirring now and then. Add the remaining ingredients. Reduce heat to low, cover, and cook for 20 minutes. The cabbage should be moist, but not juicy. If liquid accumulates, remove lid to cook off some of the liquid.
German Potato Salad
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
cup white vinegar
2 Tablespoons water
1 Tablespoons white sugar, or more to taste
1 teaspoon salt
teaspoon ground black pepper
1 Tablespoon chopped fresh parsley
Boil potatoes until tender and fry bacon until crisp. Remove bacon and brown onion in bacon grease.
Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil. Once boiling add potatoes and half of the crumbled bacon. Cook until heated through.
Transfer warm potato salad to a serving dish and sprinkle remaining bacon over top. Garnish with parsley. Serve immediately.
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