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Dish Name Comments
Baked hash browns
Submitted by Chef
BARVARIAN VEAL WITH ASPARAGUS
Submitted by Chef 		Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
Fresh Asparagus should be cleaned and cut into 1-inch pieces
Bavarian Dinner
Submitted by Chef
Bayerische Erdbeercreme (Strawberry Barvarian)
Submitted by Chef
Bayerische Vanillecreme (Bavarian Vanilla Cream)
Submitted by Chef
BAYERISCHER MIT SPARGEL (BARVARIAN VEAL WITH ASPARAGUS)
Submitted by Chef 		* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
Bayerischer Wurstsalat (Barvarian Sausage Salad)
Submitted by Chef 		Mustard must be the strong Dijon or Gulden Type.
Bayerisches Kalbfleisch mit Spargel (barvarian veal with asparagus)
Submitted by Chef 		* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
** Fresh Asparagus should be cleaned and cut into 1-inch pieces
Bayrischer Kartoffelsalat (Barvarian Potato Salad)
Submitted by Chef
Bayrischer Kartoffelsalat (Bavarian Potato Salad)
Submitted by Chef 		Potatoes should be peeled and sliced 1/4-inch thick.
Chicken broth may be either home made or commercial.
Brigitte's Real German Potato Salad
Submitted by Chef
Cheesecake Germania
Submitted by Chef
DONNA GERMAN'S TURKEY STUFFING
Submitted by Chef
Egg Nog Bavarian Cream
Submitted by Chef 		Serves 8 - 10
German baked "big" pancakes
Submitted by Chef
German Chocolate Cake
Submitted by Chef 		Food Exchange per serving: 1/2 BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 50;
German Chocolate Ice Cream
Submitted by Chef
German Dinner
Submitted by Chef
German Ice Cream Torte
Submitted by Chef
GERMAN LENTIL SOUP WITH FRANKFURTERS
Submitted by Chef
German Loaf Cookies
Submitted by Chef 		Makes about 30 cookies.
PER 2 COOKIER SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat 4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium 92 mg, potassium 56 mg,
Joslin Exchanges 1 bread/starch and 1/2 fat exchange
German Noodle Ring with Cheese Sauce
Submitted by Chef
German Onion Cake
Submitted by Chef
German Potato Salad
Submitted by Chef 		* Use white part and some green, chopped.
German Potato Salad (Finsand)
Submitted by Chef
German Potato Salad (Kartoffelsalat)
Submitted by Chef
German Potato Salad (Rice)
Submitted by Chef
German Red Cabbage
Submitted by Chef
GERMAN SOUR CREAM SOUP
Submitted by Chef
Hot German Potato Salad
Submitted by Chef
Hot German Potato Salad Ii
Submitted by Chef
KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS
Submitted by Chef 		* Asparagus Spears should be canned.
KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABL
Submitted by Chef
KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABLES)
Submitted by Chef
Kohl's Hot German Potato Salad
Submitted by Chef
Meersburger Kirschen-Dessert (Cherry Desert Meeresburg)
Submitted by Chef 		* Soften Cream Cheese to room temperature.
** Grind Almonds in the blender, if ground almonds are not available.
Mom's German Potato Salad
Submitted by Chef
Peach Bavarian
Submitted by Chef 		* frozen unsweetened peach slices, thawed

PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg Sodium

Instead of making individual servings, you can pour the mixture into a 1-quart souffle' dish or 5-cup fluted mold.
Potato Pancakes
Submitted by Chef
Real German Potato Salad From Brigitte Sealing
Submitted by Chef
Rohkostsalat #2 (Cabbage Fruit Salad with Sour-Cream Dressing)
Submitted by Chef
Stollen (Christmas bread)
Submitted by Chef
Vanilla Bavarian Cream (Creme Bavarois la Vanille)
Submitted by Chef 		Castor sugar is fine sugar. Whipping cream is a heavy cream with just enough butterfat content to whip. You can substitute 1 part double and 1 part single. (US heavy and light). Powdered sugar is icing sugar, but you may use castor again.
I use vanilla sugar throughout this preparation, as well as flavouring my milk with vanilla pods. Vanilla sugar is castor sugar in which I store my vanilla pods.
VEAL ROUNDS WITH VEGATABLES
Submitted by Chef
Yet Another German Hot Potato Salad
Submitted by Chef
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