Recipes and stories from the Bar & Kitchen
Janet Malofiy’s stuffed peppers is a dish I make often. I recently picked up the ingredients and planned on making it as a weeknight dinner. Those plans went out the window pretty quickly when I thought about the pot I would need to make the peppers, the other pot I would need to cook the … Continue reading Hamburger Helper the German Way – in the Kitchen with Jenn
Inspired by Joe Reiter's ever present Manhattan, we have invited our members to share their favorite recipe for the whiskey cocktail or whatever beverage wets their whistle.
I picked this beer, Brunonia Lager, because I drink this at home. It's a nice pilsner brewed by Wolters which is a major regional brewery in Braunschweig, and the largest brewery in Lower Saxony. The Hofbrauhaus Wolters has a long tradition that goes back to the founding year 1627. It tastes great and it's a … Continue reading Beer Time with Bob: Brunonia Lager
Inspired by Joe Reiter's ever present Manhattan, we have invited our members to share their favorite recipe for the whiskey cocktail or whatever beverage wets their whistle.
Inspired by Joe Reiter's ever present Manhattan, we have invited our members to share their favorite recipe for the whiskey cocktail or whatever beverage wets their whistle.
It is the time of year when everyone’s gardens are thriving. Many times they are producing more than we can eat, which is why I decided to make a meal that would incorporate three different items from the garden: tomatoes, basil and cucumbers. I used my Landesverband Frauengruppe Cookbook to make Duetscher Kulturverein, St. Louis’ Chicken Schnitzel Caprese and Eva-Maria … Continue reading Schnitzel Caprese in the Kitchen with Jenn
After a vacation filled with eating in restaurants and grabbing fast food at rest stops, nothing sounded better than pulling out my Landesverband Frauengruppe Cookbook to make one of my favorite comfort dishes, goulash. The book contains several different goulash recipes—everything from recipes using fish to venison. I chose to make Liz Tindall's (Trenton Donauschwaben) "Beef Goulash ( Rindsgulasch)". Goulash got its … Continue reading Goulash in the Kitchen with Jenn
Last weekend, to kick off grilling season, I decided to take my Landesverband Frauengruppe Cookbook outside. I combined two German recipes and fired up the grill to make an American classic. I used Deutscher Kulturverein, St. Louis’ German hamburger recipe and Christa Miller’s (Milwaukee Donauschwaben) cheese spread to make a mouthwatering cheeseburger packed with German flavor. Deutscher Kulturverein’s “German Hamburgers” cook up perfectly on the grill. The recipe is a … Continue reading Hamburgers in the Kitchen with Jenn
There are many theories about how the Easter Bunny came to be in America. My favorite is that the Easter Bunny was brought to America in the 1700s by German immigrants who settled in Pennsylvania. Today, bunnies are the most prominent symbol of the holiday. When I think of Easter, I think of bunnies and when I think of … Continue reading Carrot Soup in the Kitchen with Jenn
St. Patrick's Day is just around the corner and I am turning to the Landesverband Frauengruppe Cookbook for a Shepherd's Pie recipe. Shepherd's Pie, a popular dish in the UK and Ireland, is typically made with lamb; however, Anna Wiegert’s (Chicago Donauschwaben) “Shepherd’s Pie-German Style” is made with beef and pork. It is topped with mashed potatoes … Continue reading Shepherd’s Pie in the Kitchen with Jenn
