1/2 chopped medium-sized fresh onion
2 pkgs dried (plain kind)
2 (+ 1/2) cups water (might wait to see if it needs more - it did!)
1 can (condensed)
1 5oz can evaporated milk
4 (+2) Tbs white vinegar
1 tsp yellow mustard (I just used plain ol' French's)
1/2 tsp celery seed
4 (+2) tsp Splenda (or sugar, or whatever)
Salt and pepper to taste
1/2 c heavy whipping cream
Fry up bacon and tamp grease out w/paper towels - reserve bacon grease
Chop onion and fry until light golden and limp (not crispy) - in the bacon grease
Dump the dried potato chunks into the , add the sauteed onions
Mix the seasoning packet (that came w/the scalloped potatoes) w/2 cups water, dump that on top of the potatoes
Add the can of crm of celery soup and evaporated milk. Add 4T vinegar, 4t Splenda, and mustard. Mix it in
Crumble the bacon and add it in, along w/bacon grease and celery seed.
Mix and add salt/pepper to taste
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 4 (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or pork, as well)
- 1/4 c. flour (all purpose or )
- 1/4 tsp. salt
- 1/2 c. bread crumbs
- 2 eggs
- Oil or lard for frying (lard is traditional)
- To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet.
- Pound the meat evenly to 1/4 inch thickness for best results.
- Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.
- Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier! Wiener Schnitzel in pan.
Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
Heat at least 1/4 inch of oil in the pan to 350°F.
Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are potato salad or green salad and serve.. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and
And the Rotkohl (sweet red cabbage) came in a jar manufactured by Hainich
I'll be nuking that :-)
And the Apple Turnovers are courtesy of Pepperidge Farm...
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I might try to edit and post pictures later - but that's my post, for now!
Happy New Year (or Glückliches Neues Jahr - for any German-speakers!)
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Double-Bonus (but not for tonight's menu): I also found beef tongue at the grocery store again - so I'll be cooking that up in the next day or two :-)