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Alumni Recipes

My name is Diana

My graduation year was 78


Thin slices of beef
1 onion chopped
3 dill pickles chopped
mustard any kind
salt and pepper
large needle and thread

lay out meat. spread mustard..salt and pepper it..take chopped onions and pickles sprinkle it on to cover ..lay the bacon on top of all that. roll it up ..and sew it closed to hold in everything..put in a pot with lid and cook slow for about 45 will make its own juice..Then yum yum you eat it up. oh don't forget to pull the string out.  This is from my German Grandma

My name is Cathy (Robinson) Yax

My graduation year was 75

Recipe:Speaking of Rouladen, made some myself not to long ago, they were yummy. I would think that you could adjust the recipe by using turkey bacon and real lean beef and the fat grams wouldn't be very high. So go ahead, indulge. I have a cheater recipe for rolladen, no rolling or anything, using a slow cooker. You chop pickles, onions, bacon and my recipe calls for carrots too. Put them in the bottom of the crock pot. Take the lean beef, (I like to use London Broil) rub it all over with dark mustard, then cover with beef broth and leave it on all day, come home, make potato balls, thicken the gravy and dinner is served! I realize this isn't the traditional way and I do make it the traditional way when I can, but this is the same flavor and much easier. This works for working moms and bachelors alike.



Serves 4

4 thin slices round steak
unseasoned meat tenderizer
paprika - mild
garlic salt or powder
1 large onion
2 dill pickles - large and some juice
bacon slices, about 5
beef bouillon
sour cream

Wash meat then paper towel dry. Lay on flat surface and slightly pound each slice with tenderizer. Spread each slice with mustard-preferably German but Dijon is ok or regular yellow mustard . Sprinkle with meat tenderizer, season all, paprika, and garlic salt/powder. Take onion and cut in half. Take each half and cut into 3 slabs. Now take 4 slabs and put on each slice of meat. Take one large pickle and cut into 4 slices and place 1 slice each on the meat. Take 2 slices of bacon and cut in half and place each half on meat. Tightly roll up the meat (don't forget to tuck in ends) secure with skewer or with white thread.

Take remaining last 2 slabs of onion and chop up very fine. also take the bacon and chop up fine. then don't forget the remaining pickle. Do the same. Now, take oil and heat. Take the rolled meat and dip into flour then place into the hot oil along with onion, bacon and pickle. Brown the meat all around and make sure the onions are tender and the bacon slightly browned. Reduce the heat and add about 1 1/2 to 2 cups beef bouillon. Put lid on pot and simmer for 80 - 90 minutes. Occasionally add more broth as it cooks down for nice gravy later (at this point, if you want, you may add a touch of nice red wine)  After the meat is tender, remove from the pot and keep warm. Now, take this mixture and pour through strainer into another pot. Mash the ingredients through the strainer for added flavor to gravy. Add sour cream (a dollup) and seasoning to taste---may also add a little pickle juice (only if you want) and thickener (flour and water together) if you need it. Now, take out skewers or remove the thread and place back into sauce and reheat!

Serve this with buttered noodles, spaetzle, or dumplings, a nice dill cucumber salad or butter salad and also red cabbage.  ENJOY!!!!!

My name is Shirley

My graduation year was 73

Recipe:Sorry for the belated posting but ... can you handle yet another variation on the rouladen recipe? I moved recently and have begun a new contract so I haven't had the time to unpack and dig out the recipe ‘til now.

Don't know where I happened upon the recipe but I've been making this version for almost 30 years (!). I fell in love with the dish on a very special night: 1972 Jr/Sr Prom in Schweinfurt. I don't remember who all was at the dinner (except my date..Pete Goodyear...) and I don't remember if Karl's mother made the meal for us or if we helped her, but it was so very wonderful. It was truly a special night all around... :) Anyway, here's my version:

In the midwest/southern states I've found 'breakfast steaks' work very well. I've heard of other variations on the filling, but Ken Albrecht ('74) told me a couple months ago to use bacon bits and spicy mustard. Hadn't tried it yet. BTW, Ken also has a great recipe/method for spatzle wherein you make the dough and cut it into the boiling water.

I use a piece of raw bacon, chopped onions, yellow mustard, and a thin slice of dill pickle. I tie or skewer the rolls, drench them in flour and then brown them in a bit of hot oil in a deep skillet, lower the heat and pour the sauce (below) over the mixture. Cover and cook for 1 1/4 hours (the smell will entice your neighbors to come visit – that’s happened to me!).

At the end of the cooking time, remove meat from the pan, remove skewers or ties and place on a platter. Pour sauce over meat and in a side bowl to spoon over spatzle. If sauce is too thin, thicken with a bit of flour in the sauce pan.

This is one of my 'company dishes.' In the past I have given both rouladen and spatzle recipes and a hobel for Christmas gifts. You can buy them at kitchen stores.

Sauce (very nice...light tomato type sauce): 8 ounce can tomato sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon beef flavored gravy base (I dilute one bouillon cube in a cup of hot water), 1 teaspoon brown sugar. Mix all together and pour over rouladen at the beginning of the cooking time.  Enjoy!

My name is Petra

My graduation year was '80

Recipe:A Roulade is a very thin steak laid out flat. You then spread mustard on it, lay a piece of raw bacon on top of that. Take 1 piece of a quartered dill pickle and 1 piece of a quartered onion and lay it across one end of the steak. Salt and pepper it. Now roll the whole thing up. Make several of these and stand them up in a pot to where they are close together to keep them from unrolling. Add a small amount of water... brown the bottom... add water to within about 1 inch of the top of the pot (makes more gravy that way) and add one Knorr Chicken and one Knorr Beef bouillon cube and let it all simmer for about 90 minutes. Take the Rouladen out... add more water to the pot (the gravy is a little too strong, adding water helps with this) bring gravy to a boil and slowly add flour and water mixture to thicken gravy. And there you have it!! Happy eating!!

I should clarify... it's Top Round steak, about 1/4 inch thick. I have to have it specially cut, 'cause 'round here you can't find it cut that thin.

My name is Petra

My graduation year was '80

Recipe:There's probably a million ways to make this, but this is the one I grew up with.

Rot Kraut

Thinly slice one good sized head of red cabbage. Put that in a large pot. Add (this is where it gets kinda sketchy, ‘cause I don’t actually measure this stuff) about ¼ cup vinegar, about ½ cup oil, about ½ cup of water, 2 bay leaves, 4 whole cloves, salt and pepper. Cover and let all that simmer for about an hour, stirring occasionally. Stir in (and this doesn’t sound good, but it makes all the difference in the world) a jar of applesauce. Let all that simmer, again, covered, for another hour to an hour and a half. Let it cook slow. The trick to really good Rot Kraut is to actually cook it the day before. After you cook it, put it in the fridge overnight. Let all the flavours soak. Heat and serve with your meal…

My name is Petra

My graduation year was '80

Recipe:This isn't German, to my knowledge... it's just my families favorite breakfast.

Big Arse Fluffy Omelet - serves 5 of MY people
(This mornings breakfast)

In a frying pan add cut up bacon, sausage links, ham (anything you wanna get rid of, you know, last nights left-over steak, or porkchop… grilled meats are really good in this). Add a half of a diced onion and one thing (my terminology is really bad) of garlic, chopped. Brown all that and set aside.

Cut up about 4 things of green onions. Shred some Cheddar cheese… The Taco blend shredded cheese works real well here, too. You can add anything else you like, too, like green peppers, tomatoes, mushroom… go hog wild!! Set aside.

Beat 10 eggs in a bowl. Add a ¼ cup of water (this is where the fluff is, ‘cause it raises your omelet as it evaporates). Pour into a buttered (all sides) deep dish, non-stick, frying pan. Place your cooked meats on one half of the eggs, add your green onions and any other veggie you want, then your cheese. I don’t use salt here, ‘cause there’s plenty in the bacon, etc. I do pepper it and add a dash of Natures Seasoning. Pour in half of another ¼ cup of water and put a lid on it!! Put your flame on low… let it cook for about 7 minutes. Take a spatula and fold your egg over the side that has all the stuff on it. This is usually tricky, because your egg is pretty big. If you fold it and hold it there for a second, it’ll stay!! Once it’s folded into what now looks like an omelet, pour the remaining half of the ¼ cup of water into the bottom of your pan. Put the lid back on it. Let that steam in there for another 5 minutes, or so, and WA-LAH… Mucho Primo Omelet!! We like to top it off with either Salsa or Taco sauce… but the way you eat it is of your own choosing… it’s your breakfast, afterall!!

My name is Petra

My graduation year was '80


Again… the measurements get a little sketchy, ‘cause I really only cook by feel and taste… okay, that having been established for this and all future recipes, here we go…

I usually take a 3 lb. eye of round… unless I’m on low funds, at which point I use a 3 lb. rump roast. Eye of round is better, though. Put it, raw, in a big bowl or corningware dish… something with a lid. (Leave the fat on, it makes for a better gravy, you can always cut it off when you serve it, if you must!) I don’t like mine too sour so my water to apple cider vinegar ratio is 2 to 1 to cover the entire roast. You want it submerged. Add salt and pepper… you can use about 6 pepper corns, instead of ground pepper… add 2 medium bay leaves and about 3 cloves. You want this in your fridge for a MINIMUM of 3 days… but 5 to 6 days is better!!

Alrighty then… place your now-marinated roast into a large pot with oil already good and hot in the bottom. You know… a couple of tablespoons, maybe… some :o). Brown the thing, real well, on all sides. Fill pot to about half way with water (after it’s browned) and add a ladle or 2 of your marinade (depending on how strong/sour you want your gravy to be) Cut a good sized onion into small (really small) pieces. If you make the pieces to big, you’ll hafta strain your gravy. Bring to a boil. Let it then simmer for about 30 to 45 minutes.

The trick with the gravy here, is, make your usual water/flour mixture… but add about 2 tablespoons of sour cream to it before pouring it in, to thicken the sauce.

There ya have it… Guten Apetite

My name is Petra

My graduation year was '80

Recipe:I just got an e-mail request for this and since I typed it up, I thought I'd go ahead and share it.

Schwartzwälder Kirsch Torte
(this is really quite easy)

1 box German Chocolate cake mix (bake as directed)

1 can cherry pie filling

2 small cartons of heavy cream, whipped (add about 1 to 1 1/2 tablespoons of sugar), refrigerated

Shaved semi-sweet chocolate

After the two round cakes cool, place the cherry pie filling on the bottom half. (Save 13 cherry's for the very top.) Cut the second half of the cake in half, to make a total of 3 layers. Place one of these layers on the now cherried bottom section. Put a layer of whip cream on top of that. Not too much, 'cause it'll make the top wanna slide around if you use too much!! (That's experience talking, here!!) Place your third layer on top. Now use the rest of the whip cream to smear all over the cake!! Place one cherry in the center and the other 12, evenly around the edges. Sprinkle the chocolate over the cherries. Use the rest for along the sides... Wa-lah... Schwartzwälder Kirsch Torte!! It is best to keep it in the freezer if you don't get to eat the whole thing. The whip cream tends to hold up better and not make the cake soggy. Be sure to have one of those rubber-maid cake thingies with a lid, though!!

My name is Chris

Recipe:Recipe for Dessert: TIRAMISU
(R, adults only)
500 gram Mascarpone
1-2 Packs sponge finger biscuits =Loeffelbiscuits
4 Eggs
4 -6 Tbs. Vanilla sugar (at your own taste)
1 Espresso (approx. 30 ml, strong!)
100 ml Amaretto di Seronno
a few Tbs. dark cocoa (unsweetened is better!)

Put one layer of sponge finger biscuits in a glass pan (rectangular or square is good)
Mix Espresso with Amaretto, pour about half of this over the biscuits
Mix Mascarpone, 4 egg yolks and vanilla sugar until it’s a creamy mass
Beat the egg whites, fold this into the Mascarpone/eggs/sugar mixture
Pour the mass over the sponge biscuits, then put another layer of sponge biscuits on top.
Pour the rest of the Amaretto-Espresso over the biscuits.
Top it with a thick layer of cocoa powder. Refrigerate for about 20 to 24 hours.

Presto! Tiramisu (BEST Recipe), tastes great after almost anything half-way Italian.
Calories? About 3 mill /serving

My name is Ernesto DiVittorio

My grad year was: 93

Recipe:RECIPE: Pico de Gallo

1/2 Large White Onion
6 Roma Tomatos
6-9 Stems of Fresh Cilantro
2 Fresh Jalapeno Peppers
Adobo Seasoning

Chop the onion, tomatos, jalapenos (you can add or subtract more peppers depending on how spicy you like your salsa), and cilantro. I choose to chop everything instead of using a food processor because it gives it a meatier consistency (less like salsa). Mix all the ingredients in a bowl and stir in Adobo as you would salt and pepper.

My wife makes me prepare this for every party, picnic, and potluck we attend or throw and it is always a big hit.

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