Weekend Round-Up

Kid Friendly Treats 
http://www.bhg.com/halloween/recipes/halloween-treats-kids-can-make/

Tutorial for Glow in the Dark Pumpkins
http://ilovetocreateblog.blogspot.com/2014/10/diy-glow-in-dark-pumpkins.html

Oktoberfest is the world's largest fair held annually in Munich, Bavaria, Germany. It is a 16-day festival running from late September to the first weekend in October with more than 6 million people from around the world attending the event every year. To the locals, it is not called Oktoberfest, but "die Wies'n", after the colloquial name of the fairgrounds (Theresienwiese) themselves. The Oktoberfest is an important part of Bavarian culture, having been held since 1810. Other cities across the world also hold Oktoberfest celebrations, modeled after the original Munich event.

Well, I missed going this year and raising my glass of beer to shout Prost! in the Munich hall.  So my next best thing is planning some Bavarian comfort foods: Pear, Apple and Cranberry with Gingersnap Crumble, Hot German Potato Salad, Red Cabbage and an Apple and Sausage dish. 

Hot German Potato Salad

Cook’s notes: This dish can be prepared ahead, placed in a baking dish and reheated covered at 300 degrees for 30 minutes. Serves 6

Ingredients:

·        7 large red potatoes

·        ½ lb. of bacon

·        1 medium onion diced

·        1/3 cup cider vinegar

·        2 TB. sugar

·        3 TB. flour (heaping)

·        1-1/2 tsp. salt

·        ½ tsp. pepper

·        1 tsp. celery seeds

·        ¾ cup water

 Directions:

·        Boil potatoes with skins until slightly soft and peel starts to split, don’t overcook

·        Drain and peel potatoes, cut in quarters

·        Fry bacon and reserve 2 TB bacon fat

·        In same fry pan sauté diced onions in reserved bacon fat

·        Blend in flour, sugar, salt, pepper and celery seeds

·        Cook on low heat, stirring until smooth and bubbly

·        Stir in ¾ cup water and 1/3 cup vinegar and bring to a boil-

·        Boil 1 minute, stir in potatoes and bacon

·        Mix well and serve warm

Apple and Sausage Dish

Cook’s Notes: I tested with Hillshire, Klements and Johnsonville products that had no fillers added. Serves 6-8

Ingredients:

·        2 lbs. of link sausages that are fully cooked such as Polish Kielbasa, Andouille or Smoked Sausages (use a combination) 

·        3 apples peeled and cut in large chunks

·        1 large onion diced

·        5 cups apple cider

Directions:

·        Slice sausages into 1-1/2 inch pieces.

·        In a large soup pot add sausage slices, cider, onion, and apples.

·        Cook covered on low heat for 35 minutes or until apples are soft. Use a slotted spoon to drain.   

Pear, Apple and Cranberry Gingersnap Crumble

http://sockfairies.blogspot.com/2015/09/weekend-round-up_19.html