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	<title>Club Food &#187; German and Austrian</title>
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	<description>Delicious recipes and famous chef's inspiration</description>
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		<title>Raspberry tartlets</title>
		<link>http://clubfood.org/2007/10/Raspberry_tartlets_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Raspberry_tartlets_</link>
		<comments>http://clubfood.org/2007/10/Raspberry_tartlets_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[German and Austrian]]></category>

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		<description><![CDATA[Raspberry Tartlets (Austria) 1 cup butter 1 cup confectioners&#8217; sugar 1 egg 1 1/2 teaspoon almond extract 1 teaspoon vanilla extract 2 1/2 cups sifted all-purpose flour 1 teaspoon salt Confectioners&#226;&#8364;&#8482; sugar Raspberry jam Cream butter; gradually add sugar. Beat in egg and extracts. Blend in flour and salt. Chill. Roll dough 1/8-inch thick on [...]


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		<title>Red Cabbage With apples</title>
		<link>http://clubfood.org/2007/10/Red_Cabbage_With_apples_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Red_Cabbage_With_apples_</link>
		<comments>http://clubfood.org/2007/10/Red_Cabbage_With_apples_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[German and Austrian]]></category>

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		<description><![CDATA[Red Cabbage with Apples This sweet-sour sauce is what the Pennsylvania Dutch brought with them from Germany to the United States hundreds of years ago. 1 large onion, cut in half and thinly sliced in long slivers 2 tablespoons vegetable oil 1 red cabbage, shredded 1 medium-size tart apple, peeled and shredded 1 teaspoon caraway [...]


Related posts:<ol><li><a href='http://clubfood.org/2007/10/Red_Cabbage___Apples/' rel='bookmark' title='Red Cabbage &amp; Apples'>Red Cabbage &#038; Apples</a></li>
<li><a href='http://clubfood.org/2007/10/Pennsylvania_Red_Cabbage/' rel='bookmark' title='Pennsylvania Red Cabbage'>Pennsylvania Red Cabbage</a></li>
<li><a href='http://clubfood.org/2007/10/Red_Cabbage_with_Apples/' rel='bookmark' title='Red Cabbage with Apples'>Red Cabbage with Apples</a></li>
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		<title>Red Fruit pudding</title>
		<link>http://clubfood.org/2007/10/Red_Fruit_pudding_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Red_Fruit_pudding_</link>
		<comments>http://clubfood.org/2007/10/Red_Fruit_pudding_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[German and Austrian]]></category>

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		<description><![CDATA[Red Fruit Pudding This is Germany&#8217;s national dessert. 2 cups German red currant fruit juice 2 cups German raspberry juice 1 strip lemon peel 1/2 to 1 cup granulated sugar 1/2 cup Mosel wine 6 tablespoons cornstarch 2 tablespoons lemon juice or additional wine Whipped cream Fresh red currants (for garnish) Fresh raspberries (for garnish) [...]


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		<title>Roast Goose With Apple stuffing</title>
		<link>http://clubfood.org/2007/10/Roast_Goose_With_Apple_stuffing_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Roast_Goose_With_Apple_stuffing_</link>
		<comments>http://clubfood.org/2007/10/Roast_Goose_With_Apple_stuffing_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[German and Austrian]]></category>

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		<description><![CDATA[Roast Goose with Apple Stuffing (G&#195;&#164;nsebraten mit Apfelf&#195;&#188;llung) 1 (8 to 10 pound) goose, giblets reserved 2 cups water 1 small onion, sliced 1 1/4 teaspoons salt 6 cups soft bread crumbs 3 tart apples, chopped 2 stalks celery (with leaves), chopped 1 medium onion, chopped 1/4 cup butter or margarine, melted 2 teaspoons salt [...]


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		<title>Rot kohl</title>
		<link>http://clubfood.org/2007/10/Rot_kohl_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Rot_kohl_</link>
		<comments>http://clubfood.org/2007/10/Rot_kohl_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[German and Austrian]]></category>

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		<description><![CDATA[Rot Kohl 2 tablespoons bacon drippings 1 medium onion, chopped 1 small cabbage head, shredded 2 apples, grated 1/4 cup cider vinegar 1/4 cup water 3 tablespoons dark brown sugar 1 teaspoon salt 1/4 teaspoon ground cloves Coarsely-ground black pepper, to taste Warm the bacon drippings in a saucepan over medium heat. Add the onion [...]


Related posts:<ol><li><a href='http://clubfood.org/2007/10/Hot_Crab_Dip_From_Joyce_Kohl/' rel='bookmark' title='Hot Crab Dip From Joyce Kohl'>Hot Crab Dip From Joyce Kohl</a></li>
<li><a href='http://clubfood.org/2007/10/Fruity_KohlSlaw/' rel='bookmark' title='Fruity Kohl-Slaw'>Fruity Kohl-Slaw</a></li>
<li><a href='http://clubfood.org/2007/10/Kohl_Westfalisch_Westphalian_Cabbage/' rel='bookmark' title='Kohl Westfalisch (Westphalian Cabbage)'>Kohl Westfalisch (Westphalian Cabbage)</a></li>
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		<title>Round Steak In Spicy Sour Cream sauce</title>
		<link>http://clubfood.org/2007/10/Round_Steak_In_Spicy_Sour_Cream_sauce_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Round_Steak_In_Spicy_Sour_Cream_sauce_</link>
		<comments>http://clubfood.org/2007/10/Round_Steak_In_Spicy_Sour_Cream_sauce_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[German and Austrian]]></category>

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		<description><![CDATA[Round Steak in Spicy Sour Cream Sauce 1 (2 pound) top round, sliced 1/2 inch thick, cut into 4 pieces 1/2 teaspoon fresh ground pepper 6 whole black peppercorns 4 tablespoons flour 3 whole allspice 3 tablespoons butter 1/2 small bay leaf 1/2 cup finely chopped onions 1 whole clove 1 teaspoon paprika 2 cups [...]


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		<title>Viennese cheesecake</title>
		<link>http://clubfood.org/2007/10/Viennese_cheesecake_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Viennese_cheesecake_</link>
		<comments>http://clubfood.org/2007/10/Viennese_cheesecake_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[German and Austrian]]></category>

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		<description><![CDATA[Viennese Cheesecake (Topfen Schnitten) Crust 2 generous cups flour 1 cup butter 1 egg 1 tablespoon rum 2 tablespoons sour cream 1/4 cup granulated sugar Work flour, butter, egg, rum, sour cream and sugar to a dough. Let stand for 30 minutes. Roll into two rectangles 1/8-inch thick. Bake one rectangle on an ungreased baking [...]


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		<title>Viennese Pot roast</title>
		<link>http://clubfood.org/2007/10/Viennese_Pot_roast_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Viennese_Pot_roast_</link>
		<comments>http://clubfood.org/2007/10/Viennese_Pot_roast_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[German and Austrian]]></category>

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		<description><![CDATA[Viennese Pot Roast 1 (3 1/2 to 4 pound) chuck roast, 1 1/2 inches thick 1/2 teaspoon salt 1/4 teaspoon rosemary 1 bay leaf 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 3 tablespoons all-purpose flour 1/4 teaspoon pepper 1/2 teaspoon dry mustard 3/4 cup catsup 1 tablespoon vinegar Brown meat in electric skillet. Combine [...]


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		<title>rumtopf</title>
		<link>http://clubfood.org/2007/10/rumtopf_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=rumtopf_</link>
		<comments>http://clubfood.org/2007/10/rumtopf_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[German and Austrian]]></category>

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		<description><![CDATA[Rumtopf Rum is used for traditional German and Austrian Rumtopf. The French use bourbon, but you can choose the spirit that best suits your tastes. The recipe should be made at least a month before giving as a gift. Fruit should be in perfect condition without any blemishes and just ripe. Don&#8217;t use over ripe [...]


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		<title>schmarren</title>
		<link>http://clubfood.org/2007/10/schmarren_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=schmarren_</link>
		<comments>http://clubfood.org/2007/10/schmarren_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[German and Austrian]]></category>

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		<description><![CDATA[Schmarren (Scrambled Pancakes) 2 tablespoons butter 2 tablespoons granulated sugar 4 eggs, separated Pinch of salt 2 cups all-purpose flour 1 cup milk or cream 2 tablespoons butter Cream butter until frothy, then add, one after another, sugar, egg yolks, salt, flour and milk. Beat egg whites until stiff and carefully fold in. Melt remaining [...]


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