Texas has several regions that were settled by German immigrants. New Branfels, Fredericksburg, and Muenster just to name a few. Most of the restuarants in the towns serve Warm (Hot) German Potato Salad. Now, this does not mean “pepper” hot, rather it is served warm or heated. This is a great dish. Even if you don’t like sauerkraut, you’ll never know it’s in this dish. The Silver Floss sauerkraut is under the Bush’s brand. Serve this as a side dish to grilled bratwurst (or any smoked sausage), sauerbraten, or steak.
Having company? Need a brunch dish? Want to make life simple on Christmas morning? This breakfast caserrole is ideal. You assemble it the day before and refrigerate it overnight. The next morning, just add a couple of last-minute ingredients then pop it in the oven. Simple, no-hassle, and delicous.
Yes, this is a “knock-off” recipe. I can’t guarantee that this is the exact recipe for this famous cookie, but it is very close to the original. This is good recipe to make with kids. So, get in the kitchen and bake some cookies!!
Here’s a different twist on potato salad. While most potato salads use mayonaise or mustard, this version uses Ranch style salad dressing. My daughter, Jacy, doesn’t like potato salad, but she loves this one. It’s easy to make, won’t spoil like mayo-based versions, and gives you a fresh, crisp taste.
There are several ways to approach this dish. You can use the simple method “mostly canned ingredients” or you can make it from “scratch”. I, certainly, prefer the “scratch” method, but I will provide the substitutes you need to make the more simple version. I promise that you will not be disappointed with either of them. Chili con Carne is a wonderful dish.
Regardless of which version you select, this dish is not exactly “quick and easy”. It takes some planning and some work. I highly recommend starting this dish at least one day before you plan to serve it or (in my case) freeze it for future use. This recipe serves 8 – 10 people, so plan accordingly. I usually make this version, serve it for dinner to family or friends, then freeze the left-overs for great “heat and treat” meals. When you go to this much effort, then you might as well make the most of it.
My mother’s family was very large with four boys and eight girls. As you can imagine, I have a lot of maternal cousins. Each year, we hold a family reunion in the Texas Hill Country and one of the mainstays of these gatherings is barbecued brisket, cabrito (young goat), sausage and chicken. My cousin Elsie’s husband, Henry, has been cooking the barbecue for many years and, now, some of the next generation is getting very involved in the cooking. The meat is cooked in a large barbecue pit and “slow smoked” for about 24 hours. Everyone loves Henry’s BBQ Sauce. I don’t know if this is an orignal or not, but I do know that it is very, very good and simple to make. Hope you enjoy!
Although you can buy peeled, whole tomatoes in the “canned section” of most grocery stores, I rarely take that approach. I love the taste of fresh vegetables (although a tomato is actually a fruit), but I only use the canned versions when I am very short on time.