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Himmel und Erde

“Heaven and earth”. Mashed potatoes and apples.

  1. Peel an equal amount of apples and potatoes, then large dice the potatoes and large slice the apples.
  2. Boil gently until both are tender in salted water.
  3. Drain, mash together, then add butter, salt, pepper, and nutmeg.

Forelle Müllerin

  • A classic trout dish, known as trout meunière.
    1. Put salt, pepper, and lemon juice on a piece of trout filet with the skin on. Let sit for a few minutes.
      Dredge in flour and pan fry.
      While frying, melt butter in another pan and brown to drizzle on top of the trout.
      Serve with lemon and any side you want.


    Apfelkuchen is a German apple cake. This particular one was in “Fredericksburg Home Kitchen Cook Book (13th edition, 150th anniversary of Fredericksburg)”, with Mrs. Henry J. Bierschwale submitring this recipe in 1975.

    • 3 green apples
    • 1/2 cup hot water
    • 3/4 cup olive oil
    • 2 eggs, beaten
    • 2 1/2 cups flour
    • 1 1/2 cups sugar
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • (Optional pecans)
    1. Mix dry ingredients in small bowl
    2. In large bowl add hot water to apples, then oil, then eggs, then flour mixture, and pecans if using
    3. Put in greased baking dish on 325F for 1 1/4 hours


    Schnitzel is a general term to refer to tenderized pieces of meats that are pan fried. Schnitzel is used in German-speaking countries. The term “Wiener schnitzel” is strictly used for cuts of veal. Kotlets in Polish cuisine are very similarly to Schnitzel.

    The Schnitzel can be breaded, or unbreaded. The main thing is to be fried in fat or oil.

    • Meat of choice – preferably pork chops, beef or veal cutlet
    • Salt & Pepper
    • Flour
    • Eggs
    • Breadcrumbs
      Cut the pork chops in half if using, and tenderize the meat
      Salt and pepper the meat
      Get a pan with about 1/2 inch of lard, clarified butter, or cooking oil hot
      Get 3 plates with: flour, eggs, and breadcrumbs in each one
      Bread the meat, then fry
      Serve with your favorite sauce, potato salad, Rotkohl, or anything of your choosing.


    Rotkohl means Red – Rot, Cabbage – Kohl. It is a very traditional and popular way to serve red cabbage, and is usually accompanied by meat. This recipe is based on the one by Mrs. W. E. Richter from the 12th Edition in 1978.

    • 1 small to medium red cabbage, shredded
    • 2T sautéing fat
    • 1 onion, diced
    • 2 large green apples, peeled and diced
    • 1/2 cup water
    • 1/3 cup sugar
    • 1/3 cup white vinegar
      Sautée onion
      Add cabbage, apples, sugar, S&P, and water
      Bring to a boil, then cover and simmer for 10 minutes
      Add vinegar, cover, and cook for another 15 minutes or until cabbage is soft