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German Potato Salad

 ----- Original Message ----- 
  From: Stephanie 
  Sent: Saturday, February 02, 2002 10:29 PM
  Subject: German Potato Salad

   Hi, I am looking for a recipe for German Potato Salad. After 
   the potato's are cooked they have hot chicken broth poured 
   over them and the potato's absorb all the broth, but I don't 
   know what the other ingredients are. Thank You in advance.

Hi Stephanie,

No problem. Below are several.


  Hot  German  Potato  Salad

   Ingredients : 
   9 oz. cooked new red potatoes, sliced (hot)
   2 slices crisp bacon, crumbled
   2 tbsp. chopped onion
   2 tsp. vegetable oil
   1 tsp. all-purpose flour
   1/4 c. each canned ready-to-serve
      chicken broth and red wine vinegar
   1 tsp. chopped fresh parsley
   1/4 tsp. granulated sugar
   Dash each salt and white pepper

   Preparation : 
      In small mixing bowl combine potatoes and bacon; set aside.  In 8
   inch nonstick skillet heat oil over medium-high heat; add onion and
   saute until onion is softened, 1 to 2 minutes.  Sprinkle flour over
   onion and stir quickly to combine.  Continuing to stir, gradually
   add broth, vinegar, parsley, sugar, salt and pepper; cook, stirring
   occasionally, until mixture thickens, 3 to 4 minutes.  Pour onion
   mixture over potato mixture; stir thoroughly to combine and serve
   immediately.  Makes 2 servings.  Each serving provides:  1 1/2 bread
   exchanges; 1/8 vegetable exchange; 1 fat exchange; 55 optional
   calories.  Per serving:  205 calories; 5 g protein; 8 g fat; 29 g
   carbohydrate; 15 mg calcium; 200 mg sodium; 5 mg cholesterol; 3 g
   dietary fiber.
   German  Potato  Salad

   Ingredients : 
   5 lbs. potatoes
   1 1/2 bunches scallions
   1 can chicken broth
   5 tbsp. wine vinegar
   5 tbsp. olive oil
   4 tbsp. sugar
   1 lb. bacon

   Preparation : 
      Scrub potatoes; then boil in jackets until tender.  Drain and
   cool until they can be handled to peel and slice.  Mix chicken stock
   into potatoes to be absorbed.  Mix scallions which have been
   chopped, vinegar, oil and sugar together and pour over potatoes. 
   Add cooked, crumbled bacon and mix.  Serve warm or at room
   temperature for best taste. 
   Hot  German  Potato  Salad

   Ingredients : 
   --Seasoning Mix:--
   1 tsp. dry mustard
   1 tsp. onion powder
   1 tsp. garlic powder
   1 tsp. white pepper
   1/2 tsp. black pepper
   1/2 tsp. salt

   20 unpeeled small red new potatoes
   4 hard boiled eggs, peeled and chopped
   8 slices bacon, diced
   1 c. chopped onions
   1/4 c. flour
   1 c. chicken stock
   3/4 c. distilled white vinegar
   1/2 c. sugar
   1/2 c. chopped green onion tops or

   Preparation : 
     Combine the seasoning mix ingredients thoroughly in a small bowl. 
   Makes 1 tablespoon plus 2 teaspoons.  (Continues on next page)  
   Cook the potatoes in a large pot of water until just tender (about 5
   minutes from when the water starts to boil). Drain and cool under
   cold running water.  Slice the potatoes 1/4 inch thick and place in
   a large bowl.  Add the eggs and mix well.  Set aside.  Saute the
   bacon in a skillet over high heat until browned, about 7 minutes. 
   Remove the bacon from the skillet with a slotted spoon and set
   aside.  Pour off all but 2 tablespoons bacon fat from the skillet
   and set the skillet over high heat.  Add the onions and cook,
   scraping the bottom of the skillet occasionally, until the onions
   are golden, about 3 to 5 minutes.  Add all of the seasoning mix, and
   then whisk in the flour.  Slowly add the chicken stock, vinegar and
   sugar, whisking constantly.  Cook, whisking frequently, until the
   mixture is thick, about 5 to 6 minutes.  Remove from the heat. 
   Makes about 2 3/4 cups.  Fold the sauce into the potato and egg
   mixture, add the green onions and the cooked bacon, and combine
   thoroughly.  Best served warm but also good at room temperature. 
   Serves 8.  
   German  Potato  Salad

   Ingredients : 
   8 med. size red potatoes (about 2 lbs.)
   1/2 c. chopped onions
   2 tbsp. chicken-flavored bouillon granules
   1/4 c. boiling water (for bouillon)
   3 tbsp. salad vinegar
   1 tbsp. vegetable oil
   Sm. amount of black pepper
   Salt to taste
   4 slices bacon, coked and crumbled

   Preparation : 
     Cook potatoes in boiling water covered 40 minutes or until tender.
    Drain and cool slightly.  Peel potatoes and cut in 1/4 inch slices,
   add chopped onions in a large bowl; set aside.  Dissolve bouillon
   granules in 1/4 cup boiling water.  Stir in vinegar, vegetable oil,
   pepper, salt.  Pour over potato mixture and toss gently.  Sprinkle
   with bacon.  Yield 8 servings.  
   German  Potato  Salad

   Ingredients : 
   5-7 lg., firm potatoes, cooked & sliced
   1 lg. onion, finely minced
   6-7 tbsp. wine vinegar
   1 c. warm chicken stock
   8-9 tbsp. oil*
   1 tbsp. fresh, minced chives
   Salt & pepper to taste

   Preparation : 
      *I use 3 to 4 tablespoons bacon grease and 4 to 5 tablespoons
   vegetable oil.  Place still warm and sliced potatoes into large
   serving bowl, add minced onions, heat up the chicken stock (1
   bouillon cube will do fine), add salt and pepper to stock.  Pour
   over potatoes, add the warmed bacon grease (do not yet add the oil)
   mix carefully but thoroughly.  Add oil, taste, if more oil or
   vinegar is desired add to potato mixture, add chives and serve. 
   (Best served warm.)

Re-using Cooking Oil

----- Original Message -----
From: Grandpa Matz
To: phaedrus
Sent: Monday, February 04, 2002 2:46 PM
Subject: Renewal of oil?

> Dear Uncle Phaedrus,
>    My grandchildren love to come for fried potatoes at
> our house........After using two litres of oil for one
> kilogram of potatoes, is it possible to renew, refresh
> the oil for further frying??????  How, please?
>               Thank you, Grandpa Matz

Hi Grandpa Matz,

Here's how to renew oil for one more frying:

1) After it cools from the first use, strain it through a coffee filter or through a sieve or funnel lined with a double layer of cheesecloth. Then cover it tightly and store it in the refigerator.

2) When you are ready to re-use it, fry a handful of parsley first for about ten minutes. This will help remove the retained odors and tastes from the first use.


Tarte au Sucre

  ----- Original Message ----- 
  From: Regina 
  To: phaed
  Sent: Monday, February 04, 2002 1:21 AM
  Subject: Sugar Pie


  I am looking for a sugar pie recipe made with veal suet. My Meats 
  chef/instructor was waxing rhapsodic about it and I want to try to 
  make it for the class.  Can you help?

  Thank you!


Hi Regina,

Well, I tried. When I searched for "sugar pie", I got a few American recipes with butter or margarine, and a ton of French Canadian brown sugar pie recipes with butter. Searching on "sugar pie" + "veal suet" turned up nothing.

Hoping to narrow the search down so that I might find a truly French sugar pie recipe, I searched on "tarte au sucre." Again, I got a ton of Quebec recipes for brown sugar pie, but I also got some French sugar pie recipes, notably from Lyon and Calais. However, none with veal suet. Finally, searching on "graisse de rognon de veau" turned up no sugar pie recipes with that ingredient. All French sugar pie recipes that I found contained butter as their fat.

So, I must confess failure on this one. Sorry I couldn't help.


Swiss Chalet Dipping Sauce

----- Original Message -----
From: Aimee
To: phaedrus
Sent: Sunday, February 03, 2002 3:26 PM
Subject: Re: Lost Recipes

> Dear Phaed:

> Have you ever heard of Swiss Chalet? It too is in Rochester, but I 
> have never seen another.  Their menu was mostly rotisserie chicken 
> and ribs and they had a great dipping sauce for their chicken, a 
> cross between A1 and BBQ is the only way I could describe it. 
> Sorry for asking about chicken, but at least it wasn't a bland 
> chicken question.
> Take care,
> Aimee

Hi Aimee,

Swiss Chalet is confusing, because there are apparently at least two different restaurant chains named "Swiss Chalet". One seems to be on the West coast, and the other is based in Canada, with just a few locations in the U.S. I'm sure this one is the one you know, because they have a location in Rochester. However, there are four of them in New York: Rochester, Orchard Park, Depew, and Amherst. They have a website that lists all their locations at:
Swiss Chalet

I was actually able to find a copycat recipe for their dipping sauce, too. See below.


Swiss Chalet Sauce

3 c -Water
1/4 c Tomato juice
1 Chicken bouillon cube
1 1/2 ts Paprika
1 t Sugar, granulated
3/4 ts -Salt
1/4 ts Basil, dried
1/4 ts Parsley
1/4 ts Poultry seasoning
1/4 ts Thyme
1/4 ts Ginger, ground
1/4 ts Dry mustard
1/4 ts Onion powder
1 Bay leaf
3/4 ts Worcestershire sauce
6 dr Tabasco sauce
2 ts Lemon juice
1 tb Cornstarch
1 tb -Water
1 tb Vegetable oil

"This recipe..appeared in the Toronto Star many years ago as a result of a
contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home
economist Kay Spicer created the winning recipe."

Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is
brushed on the chicken before cooking and served at the table in small
containers to dip the chicken pieces in.

Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon
cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme,
ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco.
Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5
minutes. Remove bay leaf. Stir in lemon juice.

Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook,
stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.

Three Cheese Tuna Casserole

  ----- Original Message ----- 
  From: Dennis 
  To: phaed
  Sent: Sunday, February 03, 2002 5:25 PM
  Subject: Three Cheese Tuna Casserole

  Looking for the Three Cheese Tuna Casserole made with 
  Durkee French Fried Onion Rings

  Help!  :(


I can find a tuna casserole with Durkee's onion rings, and I can find a three-cheese tuna casserole, but not a three cheese with the onion rings. Sorry.


  Three Cheese Tuna Casserole

  16 ounces (4 cups) Elbow Spaghetti 
  2 tablespoons margarine or butter 
  1 medium onion, chopped 
  2 cloves garlic, minced 
  1 (8-ounces) container ricotta cheese 
  2/3 cup milk 
  1/2 cup (2 ounces) shredded Monterey Jack cheese 
  1/4 cup grated Parmesan cheese 
  1/2 teaspoon dill weed 
  1/2 teaspoon mustard 
  Salt and Pepper to taste 
  2 (6 1/2-ounces each) cans tuna fish, drained 
  1 (10 ounce) package frozen peas, thawed 
   Prepare elbow spaghetti according to package directions. In a large 
   saucepan melt margarine, add onion and garlic and cook until tender. 
   Add ricotta cheese and milk; stir until blended. Add Monterey Jack 
   cheese, Parmesan cheese, dill weed, mustard, salt and pepper and stir 
   until cheese melts. Stir in tuna fish and peas, heat through. Combine 
   cheese mixture with elbow spaghetti in a large bowl. Serve immediately.  
   Servings 6 
  Tuna  Casserole  Deluxe

   Ingredients : 
   8 oz. noodles (6 c.)
   9 1/4 oz. can tuna
   1/2 c. mayonnaise
   1 tsp. salt (optional)
   1/2 c. green pepper, diced
   1/3 c. onion, diced
   2 oz. can Durkee onion rings
   1 sm. can mushroom stems and pieces,
   1 can cream of celery or cream of
      mushroom soup
   1 1/2 c. shredded sharp cheddar cheese

   Preparation : 
      Cook noodles according to package directions.  Drain.  Combine
   noodles, tuna, mayonnaise, salt, celery, green pepper, onions, and
   half the can of onion rings.  In a small pan blend soup and
   mushrooms together and heat through.  Add cheese and stir until
   melted.  Add this mixture to the noodle mixture and blend.  Put in 1
   1/2 quart casserole and bake 1 hour at 350 degrees.  Sprinkle top
   with remaining onion rings and bake 5 more minutes.


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