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The Herrmann's are food lovers. Wanda Rosalie Amalie Herrmann and Magdalena Esterlina Augusta Herrmann (Gussie) were both professional cooks as well as full time mothers and wives. Family stories state they opened the first hamburger stand at the Minnesota State Fair, which is one of the largest state fairs in the country. They also had owned and operated restaurants. Because of them this page will be dedicated to favorite food recipes.
We believe that Gussie and Wanda along with their sisters may have been the best cooks on the whole planet. We know this may offend a few people, but we call em like we see em. If you don't agree with this and have some great recipes you would like to share please forward them. We love new food recipes. Thanks!
Minnesota State Fair 1962
"Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale."- Elsa Schiaparelli
L-R: Magdalena Esterlina Augusta Herrmann and Wanda Rosalie Amalie Herrmann changed over the years from the above pictures as we all do, but these two ladies along with their sisters were family icons and what every aunt should be. Strong German stock, great mothers, great wives and wonderful cooks. There is not one single family member or friend who knew any of them that had anything but praise.
Cooking is such a large part of every family life. Everyone remembers their mother making that special something they liked. Some special dish they still remember even in their old age that mom cooked and no one else could cook as well.
Favorite Family Recipes
This page is a work in progress. Old family recipes will be added as they are received. There is an effort to resurrect the old recipes from family records. In the interim hope you enjoy the recipes that are listed here. Remember, share your favorite recipes and they will be entered. Genießen Sie!
This is a German favorite recipe. There are several variations to this recipe. Dumplings may be served with Knockwurst, Brats or any of your favorite dishes.
2 tbsp butter (or margarine)
1 loaf white bread, cut into cubes
2 pounds potatoes, peeled, cooked
1 tsp salt
1/8 tsp ground nutmeg
In a small skillet, heat butter (or margarine) until starting to bubble and hot, add bread and sauté, stirring constantly, until bread has absorbed the butter (or margarine) and is browned. Set aside. Measure out and reserve 2 tablespoons flour, in mixing bowl and combine remaining flour with potatoes, egg, and seasonings, mixing well, portion dough into approximately 24 equal mounds. Flour hands with reserved flour and shape mounds into balls, press 3 bread cubes into each ball and seal closed, forming dumplings.
In 5-quart saucepan bring water to a boil, use slotted spoon to gently lower several dumplings into water (they will sink to the bottom), when dumplings rise to the surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. Makes 12 servings of 2 dumplings each.
Another German favorite. So much can be done with potatoes. With this basic recipe you can change or add to your liking. Try a small amount of bacon or sausage!
2 pounds potatoes, peeled and quartered.
1 large onion, quartered.
1/2 cup milk.
1/2 - 1 cup flour (use 1/2 cup flour with drier potatoes; up to 1 cup with more watery potatoes)
2 tsp salt.
Vegetable oil (or your favorite equivalent oil).
Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.
In a large heavy skillet (preferred), heat 1/2 inch frying oil until hot. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
Drain on a paper towel.
(Lghtly breaded boneless veal or pork cutlet)
Pork cutlets are very good in this dish. This is a very simple dish to make, but oh so good.
4 thin boneless pork chops or veal chops.
1/2 cup oil (Olive oil is preferred).
3/4 cup fine bread crumbs.
salt and pepper.
Preparation Time: Approximately 10 minutes.
Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" to 3/8"). Beat the two eggs in a bowl that is wide enough to dip the meat into.
Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1 to 2 minutes per side. Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it.
Some people serve this with a fried egg placed on top of the schnitzel.
Knockwurst with Sauerkraut
If you don't make your own sauerkraut there are several good sauerkrauts available directly from the store shelf, Hengstenberg's Bavarian Style, Steinfeld's, Kühne's. There are several others also.
1/3 cup chopped onion.
2 slices cooked bacon, cut up.
1 cup beer.
1 cup water.
2 tablespoons cornstarch.
2 tablespoons coarse-grain brown mustard.
2 tablespoons molasses.
2 teaspoons ground allspice.
1/4 teaspoon pepper.
1 large rutabaga, peeled and cut into 1" cubes.
1 pound fully cooked knockwurst, bias-sliced into 2 to 2 1/2 inch pieces.
2 medium cooking apples, cored and cut into 8 wedges each.
1 - 16 ounce can sauerkraut, drained and rinsed.
In a Dutch oven or large pot cook onion and bacon until onion is tender but not brown; drain fat. Stir in beer. In a 2-cup glass measure combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper; stir into bacon mixture. Cook and stir until thickened and bubbly. Add rutabaga; cover and cook 15 minutes. Stir in the knockwurst, apple wedges, and sauerkraut. Cook, covered, 15 to 20 minutes more or until apples are tender.
Sauerkraut and Pork Roast
As with the Knockwurst dish if you don't make your own sauerkraut there are several good sauerkrauts available directly from the store shelf, Hengstenberg's Bavarian Style, Steinfeld's, Kühne's. There are several others also.
This is an old family favorite dish that is very easy to prepare. You can use Pork Roast, Pork Chops, Pork Ribs, or whatever is your favorite cut of meat.
3-pound Pork Roast
1/4 cup water
1/4 tsp black pepper
1/4 tsp salt
2 tbsp brown sugar (optional)
3 to 4 slices of bacon
1 or 2 medium sweet apples (amount depends on personal taste)
3-24 oz jars/cans of sauerkraut (Use just 2 jars/cans if less sauerkraut is desired)
4-6 small to medium size peeled sliced, or cubed potatoes. Cut potatoes lengthwise in half if preferred (Russets, goldens, reds)
4 ounces applesauce (optional)
1. Clean the roast and damp dry with paper towel. Take salt, pepper and rub over roast (optional seasoning can be herb and garlic). Set aside. 2. In Roaster, spread out evenly 1 jar/can drained sauerkraut in bottom of roaster. Pour water over sauerkraut. Place pork roast in center of roaster on top of sauerkraut. 3. Place cut potatoes around and up against pork roast. Lay bacon strips lengthwise, evenly, over roast. Sprinkle brown sugar on top evenly. 4. Using the two remaining cans/jars of drained sauerkraut and cover pork roast forming a canopy over the entire roast. 5. Slice each apple into approximately 8 equal slices and spread evenly over the top of the sauerkraut covered roast. 6. Cover roast with roaster lid and bake at 350 degrees for approximately 2 1/2 hours. 6. Remove cover and continue baking for 1/2 to 3/4 hour more to lightly brown the top of sauerkraut.
What makes this simple dish so good is the sauerkraut acts as a canopy that permeates the potatoes, pork roast and apple flavors together.
Another German favorite is potato soup. There are several variations that can be made of this soup. This is just one example.
4 medium peeled and cubed Russet potatoes.
1 medium onion
2 to 3 stalks of celery
2 medium size carrot sticks
6 to 8 slices bacon (Opional: Add 2 - cups of cubed ham)
1/2 tsp salt
1/4 tsp pepper
3 - cups of 1/2 and 1/2 or whole milk if preferred
2 - 12 oz cans of chicken broth
1 package of Knorr Leak Soup Mix (optional for richer soup)
1 small bay leaf (optional)
3 to 4 tbsp of butter
In large pot fry diced bacon till brown. Sauté diced onions in bacon fat. Place cut potatoes, carrots and celery in pot. Pour chicken broth in pot and add water to cover vegetables by 1/4 - 1/2 inch. Boil until vegetables are fully cooked. Pour 1/2 and 1/2 (or whole milk) into pot. Mix in salt and pepper to taste (or favorite seasoning). Mix in leak soup mix (optional). Bring to boil stirring occasionally so that milk will not stick to bottom of pot. Continue cooking at low boil (simmer) for 20 - 30 minutes. During this time mix in either flour, cornstarch or instant potatoes to thicken.
Bavarian Strawberry Cream
1 cup fresh strawberries
Slice strawberries and mix with the sugar. Set aside until sugar dissolves. Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Add in the whipped cream. Pour into a fancy mold or serving dish. Chill in the fridge until set. Carefully unmold and serve. Decorate with the slices of lemon and/or orange (optional).
Black Forest Cake
(Enjoy this cherry-chocolate cake and praise German cuisine once more!)
This great-looking cake is originally called Schwarzwaelder Kirschtorte. As for me, this name itself is very juicy and delicious as the cake! It's not at all difficult to cook, so carefully study the recipe below, put on your apron, and get started!
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch
round pans with parchment paper circles (since I didn't have such paper, I just
greased the pans). Sift together flour, cocoa, baking soda and 1 teaspoon salt.
Now, get your cup of tea or coffee, und Guten Appetit!
2 1/2 tbsp. of golden syrup
Stand container of golden syrup in hot water to soften. Beat the butter and
sugar to a cream, then beat the egg yolk. Beat in the syrup. Slowly add flour,
baking powder, ginger and an optional dash of cinnamon. With floury hands kneed
into a dough. Wrap in plastic and place in fridge for 1 hour, making it easier
to roll out. Brush flour on the rolling pin and under the dough. Roll to an even
1 cm thick and cut out shapes.
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Last updated: October 26, 2017