Week 3: Krautburgers

The recipe that I tried this week was a burger from Germany. It is a common food that you would see at German restaurants. They call it a Krautburger and it doesn’t look or taste like a normal American Burger. When I made these Krautburgers, I didn’t think they were going to be that good. When they came out of the oven, they looked almost like a messy roll but when you bit inside of it, it had meat and lettuce in it. The bread was soft and delicious and the meat was cooked to perfection. Surprisingly, I really enjoyed this recipe and would repeat it in a heartbeat if I ever get the chance again. I suggest that you all at least try this recipe because it truly was fantastic.

Krautburger

Prep Time: 40 Minutes Cook Time: 40 Minutes Ready In: 1 Hour 30 Minutes Servings: 4

Ingredients:

1/4 pound lean ground beef 1/4 onion, chopped 1/8 medium head cabbage, shredded 1/8 (1 oz.) package dry onion soup mix 1/4 (8 ounce) package mild Cheddar

cheese, sliced black pepper to taste 1 recipe of yeast bread butter flavored cooking spray 1 tablespoon margarine, melted

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fat. Stir in cabbage and onion soup mix; cook 5 minutes longer, or until lightly browned. Set aside.
2.	Roll one loaf of bread dough into a 16x8 inch rectangle, then cut into eight 4 inch squares. Spoon cabbage mixture into center of each square, top with 1 small slice cheese and bring up diagonal points, pinching edges closed. Place krautburgers on a cookie sheet coated with cooking spray.
3.	Bake for 20 minutes, or until brown. Brush tops of warm rolls with margarine.

Week 2: Grandma's Gingersnap Cookies

The recipe I tried this week was a dessert called Grandma’s Gingersnap cookies. These cookies taste absolutely amazing either after a good meal or just as a nice snack. They taste like gingerbread cookies, only better!  I find that they are best when they come right out of the oven because they are still warm and soft. If you follow the directions of the recipe, you will definitely be satisfied. These cookies are great for absolutely any occasion, not just Christmas time and they will be a family favorite because both kids and adults will love them! However, over time, keeping these cookies in a jar will not do because they get hard and crunchy. So unless you plan on eating the whole batch of cookies you make within the first day or two, I suggest putting a piece of white bread in the cookie jar or bag to keep them moist and soft so that they will stay delicious for a couple of weeks. I recommend to all of you out there to try these cookies because they are truly fantastic!

Grandma's Gingersnap Cookies

Ingredients: 2 cups sifted all-purpose flour 1 tablespoon ground ginger 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup shortening 1 cup white sugar 1 egg 1/4 cup dark molasses 1/3 cup cinnamon sugar Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl. 3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet. 4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.