Two things I love in this world are my Oma and her cooking. Recently, I spent some with Anna Stirm learning how she makes two of her famous dishes.
You might just say we can't get enough of the stuff. I used to say, “Paprika makes everything better.” It was mostly tongue in cheek but when I really contemplate the idea there isn’t much, I can think of that it would not improve.
One of my favorite meals is a traditional Hungarian goulash. There is nothing better than eating this delicious meal on a cold winter day.
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
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
The best recipes are not created in a test kitchen for the latest issue of a magazine and you cannot find them in time-lapse videos on Facebook. The best recipes come from families. They are the tried-and-true recipes for your favorite dishes, the dishes you ask to have for dinner on your birthday every year. … Continue reading Farina Dumplings – in the Kitchen with Jenn