‘German Extravaganza’ planned Saturday

Posted

HURON — Our Savior’s Lutheran Church (OSL) is  hosting its fifth annual German dinner from 5:30 to 7 p.m. Saturday, Oct. 21, at the church, 2040 Ohio Ave. S.W. This festive “German Extravaganza” is sure to delight the whole family with authentic German food and live polka music by Roger Hazuka.
The meal will feature German roast pork, German wieners, sweet & sour cabbage, hot potato salad, German green beans, rye bread and assorted desserts.
All proceeds will go toward Mission and Outreach. OSL is very proud of its community outreach projects and invites the entire Huron community to come and enjoy an authentic German meal. 
Tickets may be purchased in advance by calling 352-2614, and the public is encouraged to do so as attendance has steadily increased every year for this wonderful event!
Following are several recipes of favorites served at the German dinners.

Borscht
(Made for the German Dinner by Donna Pownell)
1 pound beef shank or stew meat
1 medium onion, chopped
2 stalks celery, chopped
3 cups sliced carrots
3 cups shredded cabbage
2 cans diced beets 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 sauté onion and celery.  Add to 8 cups of beef broth and bring to boil, simmer until meat falls apart (about 2 to 3 hours). Salt and pepper to taste. Add sliced carrots and shredded cabbage.  Simmer ½ hour more.  Add the beets, tomatoes, garlic powder, dill weed, or season to your taste. Simmer another hour. Enjoy!
* You can also use frozen beets.

Linzertorte
Serves 16

2 cups all-purpose flour
2 cups ground hazelnuts
½ cup sugar
½ 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 four pieces. Cover and refrigerate for 3 to 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 one-inch wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to refrigerator if needed).
Bake at 350 F 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).

Sweet-And-Sour Red Cabbage
Serves 4-6
¼ pound bacon, diced
½ cup chopped onion
2 medium tart apples, peeled and coarsely chopped
5 cups shredded red cabbage (2 pounds)
¼ cup plus 2 Tablespoons cider vinegar
¼ cup plus 2 Tablesopons brown sugar
½ teaspoon ground allspice
½ teaspoon salt
¼ 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 at the end of the cooking period to cook off some liquid.

Green Beans German Style
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, sauté 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 thoroughly. Sprinkle with bacon.