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Oktoberfest German Potato Salad

Prep/Cook Time: 1 hr 30 min

Serves:  7

• 3 pounds potatoes, peeled and sliced
• 1/2 cup chopped onion
• 2 teaspoons salt
• 1/2 cup mayonnaise
• 1/4 cup vegetable oil
• 1/2 cup cider vinegar
• 2 tablespoons white sugar
• 2 tablespoons dried parsley
• ground black pepper to taste

1. Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
2. In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

Wiener Schnitzel

Prep/Cook Time: 35 min

Serves: 8

• 2 pounds veal
• 1 cup all-purpose flour
• 4 eggs
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 4 cups bread crumbs
• 1/8 cup oil for frying  

1. Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
2. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

 Note: You can also use pork loin in this recipe. And try adding a squeeze of lemon juice just before serving.

German Potato Casserole

Cook/Prep Time: 1 hr 15 min

Serves: 16

• 5 pounds red potatoes, peeled and cut into 1/2 inch chunks
• 1 pound sliced bacon, diced
• 8 hard-cooked eggs, chopped
• 1 large onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups mayonnaise*
• 3 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 pound process cheese ( Velveeta), cubed
• dash Paprika  

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
2. In a large bowl, gently toss the potatoes, bacon, eggs, onion, salt and pepper. Combine the mayonnaise, vinegar, Worcestershire sauce and reserved bacon drippings; add to potato mixture and toss to coat.
3. Divide half of the mixture between one greased 13-in. x 9-in. x 2-in. baking dish and one 9-in. square baking dish. Top with half of the cheese cubes. Repeat layers. Sprinkle lightly with Paprika. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

Paula Dean’s Almond Danish Swirls

• 6 oz. cream cheese, softened
• 1 tsp almond extract
• 1/2 cup confectioner’s sugar
• 1/2 cup slivered almonds, chopped fine
• 2 8 oz cans cresent refrigerated dinner rolls
• 1 egg white
• 1 tsp water
• Glaze-
• 1/2 cup confectioners’ sugar
• 4 tsp milk
• 1/2 tsp almond extract

1. In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
2. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.
3. Preheat the oven to 350 degrees F while the rolls are chilling.
4. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
5. While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

Chicken Tortilla Soup

• 3 chicken breasts, boiled and chopped into small pieces
• 2 cups of chicken broth
• 2 cups of water
• 16 oz can of diced tomatoes with green chilis
• 16 oz can of corn
• 16 oz can of black beans
• 16 oz can of tomato sauce
• One packet of Success instant rice (white or wheat)
• Salt & Pepper
• Cumin
• Chili powder

1. Boil chicken breasts in water. Drain and chop into small pieces suitable for soup.
2. Mix chicken broth, water, corn, black beans, tomato sauce and tomatoes in large pot. Add salt, pepper, cumin, and chili powder to taste. Set to sim.
3. Cook rice separately.
4. Mix in rice and chicken.
5. Sim for an additional 15 – 20 minutes to absorb flavor.
6. The rice will absorb some of the broth. Add additional water or tomato sauce as desired.

Submitted by: Nicole Durden, Malibu CA

Mom’s Chicken Casserole

• 3 chicken breasts, cubed
  

  Submitted by: Nicole Durden, Malibu CA

• 2 cans of chicken mushroom soup
• 3/4 cup of milk
• 2 cups of Broccoli florets
• Small can of sliced button mushrooms, drained
• One bag of Success rice (instant, uncooked)
• Stove-top stuffing.

1. Preheat oven to 375 degrees F
2. Mix two cans of cream of mushroom soup and milk together in a medium size casserole dish.
3. Mix in bag of uncooked instant rice.  Salt & pepper to taste.
4. Mix in uncooked chicken and broccoli.
5. Bake in preheated oven until the chicken is cooked through – About an hour.
6. 15 minutes prior to finishing, top the casserole with precooked stuffing for additional flavor.  Place back in the oven and bake for the remaining 15 minutes.

Submitted by:  Nicole Durden, Malibu CA

Raspberry Walnut Baked Brie

• 1 sheet frozen puff pastry, thawed
• 1 (8 ounce) round Brie cheese
• 1/3 cup seedless raspberry jam
• 2 tablespoons chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with aluminum foil and lightly grease with cooking spray.
3. Lay the puff pastry onto the prepared baking sheet. Center the Brie wheel onto the pastry. Spread the jam evenly over the top of the Brie. Sprinkle the walnuts atop the jam. Fold the puff pastry over the top of the Brie, sealing all openings.
4. Bake in preheated oven until the pastry is golden brown, about 20 minutes.

Christmas Morning Casserole

• 1 pound ground pork sausage
• 1 teaspoon mustard powder
• 1/2 teaspoon salt
• 4 eggs, beaten
• 2 cups milk
• 6 slices white bread, toasted and cut into cubes
• 8 ounces mild Cheddar cheese, shredded
• diced red and green bell peppers (optional)

1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
2. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, peppers (you may want to saute them first) and cheese; stir to coat evenly.
3. Pour into a greased 9×13 inch baking dish. Cover and chill in the refrigerator for about 8 hours or overnight.
4. Preheat oven to 350
5. Cover and bake for about 45-60 minutes. Uncover and reduce temp to 325. Bake for an additional 20-25 minutes or until set.

*this is a great casserole b/c you can get up Christmas morning pop it in the oven and by the time the kiddies are done unwrapping and just starting to get hungry your casserole will be just about done!

Minty Merry Christmas Cookies

Three Cheese Broccoli Bake

10 min prep/ 1 hr total

Serves 14 (1/2 cup servings

• 1 (2.5 oz) can french fried onions
• 2 bags (24 oz) each Green Giant Frozen Broccoli and Three Cheese Sauce
• 1 package (3 oz) cream cheese, cut into cubes
• 1/4 cup chopped red bell pepper, if desired
• 1/2 tsp Red Pepper Sauce

1. Heat oven to 350.  Reserve 1 cup of the French Fried Onions for topping
2. In 5 quart dutch oven mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cook over medium-low heat for about 20 minutes, stirring once halfway through cooking until sauce chips are melted. Transfer to ungreased 2-3 quart casserole.
3. Bake uncovered 20-25 minutes or until vegetables are tender.  Sprinkle reserved onions around the outer edge of the casserole.  Bake 5 minutes longer. Serve hot.

Recipe from: Betty Crocker Holiday Edition

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