Recipes

= = =Vienna Schnitzel=

[]

Ingredients

 * 1 quart oil for deep frying
 * 6 (6 ounce) fillets pork sirloin
 * 1 cup cake flour
 * 2 cups dry bread crumbs
 * 2 eggs
 * 1/4 cup milk
 * salt and pepper to taste

Directions

 * 1) Heat deep-fryer to 350 degrees F (175 degrees C).
 * 2) Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
 * 3) Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
 * 4) Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.
 * 5) Notes: Instead of deep-frying, you should saute in a small amount of oil.
 * 6) Instead of seasoning the eggs, leave them be, and when serving, offer the "customer" the salt and pepper.
 * 7) Do not use soup plates, use large paper plates; this will make clean up much easier.
 * 8) __ Question: What is the difference between cake flour, and regular flour? __

Rewritten Recipe
1. Heat deep-fryer to 350 degrees F:
 * 1 quart oil

2. Place on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick
 * 6 (6oz) fillets pork sirloin

3. Place into separate dishes:
 * 1 cup cake flour
 * 2 cups dry bread crumbs

4. Beat lightly and add :
 * 2 eggs
 * 1/4 cup milk
 * 1 pinch salt
 * 1 pinch black pepper

5. Coat the meat in flour, patting lightly with hands

6. Dip pork into egg mixture using a fork, and drain slightly

7. Coat with breadcrumbs by lightly pressing the crumbs into the meat

8. Deep fry each piece until golden brown.

=Sausage and Sauerkraut=

http://allrecipes.com/recipe/sausage-and-sauerkraut/detail.aspx

Ingredients

 * 2 pounds sauerkraut, rinsed and drained
 * 1 tablespoon caraway seeds (optional)
 * 1/4 cup brown sugar
 * 1 apple, diced
 * 1/2 pound bacon, cut into 1-inch pieces
 * 1 large onion, chopped
 * 1 1/2 pounds kielbasa sausage, cut into 1-inch thick slices

Directions

 * 1) Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
 * 2) Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
 * 3) Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
 * 4) Bake in the preheated oven until bubbling, about 1 hour.
 * 5) Notes: I will not be using the caraway seeds, people who wrote reviews said they did not like the seeds.
 * 6) Lessen sauerkraut to 1 1/2 lbs
 * 7) Mix in salt and pepper
 * 8) Question: The recipe says, "Stir the bacon mixture into the sauerkraut." Does that mean to add it while the sauerkraut is cooking? Or when its done?

Rewritten Recipe
1. Place into a large saucepan and bring to a simmer:
 * 2 lbs sauerkraut
 * 1 Tbsp caraway seeds (optional)
 * 1/4 cup brown sugar
 * 1 apple, diced

2. Reduce heat to low and cook for two hours, stirring ocasionally

3. Preheat oven to 325 degrees. Grease a 9x13-inch baking dish

4. Place into a skillet into medium heat
 * 1/2 lb bacon
 * 1 large onion, chopped

5. Cook until the bacon is crisp and the onion is beginning to brown, about 10 minutes

6. Stir the bacon mixture into the sauerkraut.

7. In the same skillet, brown
 * 1 1/2 lbs kielbasa sausage, cut into 1 inch slices

8. Stir sausage into sauerkraut mixture

9. Spoon the sauerkraut mixture into baking dish, and bake until bubbling, about one hour.

=Snickerdoodles=

http://allrecipes.com/Recipe/mrs-siggs-snickerdoodles/detail.aspx

Ingredients

 * 1/2 cup butter, softened
 * 1/2 cup shortening
 * 1 1/2 cups white sugar
 * 2 eggs
 * 2 teaspoons vanilla extract
 * 2 3/4 cups all-purpose flour
 * 2 teaspoons cream of tartar
 * 1 teaspoon baking soda
 * 1/4 teaspoon salt
 * 2 tablespoons white sugar
 * 2 teaspoons ground cinnamon

Directions
= =
 * 1)  Preheat oven to 400 degrees F (200 degrees C).
 * 2)  Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
 * 3)  Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
 * 4)  Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
 * 5) Notes: People say the cream of tartar can be substituted for 2 tsp of white vinegar or lemon juice
 * 6) To make the cookies fluffier, pour off a small amount of egg white
 * 7) Mix dry and wet ingredient separately
 * 8) Question: What does the cream of tartar do for the recipe?

Rewritten Recipe
1. Preheat oven to 400 degrees

2. Cream together
 * 1/2 cup butter
 * 1/2 cup shortening
 * 1 1/2 cups sugar
 * 2 eggs
 * 2 tsp vanilla extract

3. Blend in
 * 2 3/4 c flour
 * 2 tsp cream of tartar
 * 1 tsp baking soda
 * 1/4 tsp salt

4. Shape dough by rounded spoonfulls into balls

5. Mix together
 * 2 Tbsp white sugar
 * 2 tsp ground cinnamon

6. Roll dough balls into cinnamon mixture

7. Place 2 inches apart on ungreased baking sheets

8. Bake for 8-10 minutes

9. Remove immediately from baking sheets