Welcome to My Kitchen

German Hot Potato Salad, a savory side dish to accompany grilled sausage or pork chops, is another dish served during Odessa’s Deutchesfest. Originally served by the Royal Neighbors organization, the following recipe is very close to the version served by current organizations, and is in reasonable amounts for family dining.

German Hot

Potato Salad

6 medium russet potatoes

6 slices bacon

1/4 cup finely minced onion

2 Tbsp granulated sugar

2 tsp salt

1/3 cup cider vinegar

1/4 cup water

2 Tbsp minced parsley

2 Tbsp finely chopped green pepper

1/4 tsp ground black pepper

Cook whole, unpeeled potatoes in water to cover until just tender through. Drain and cool enough to handle. Peel and dice the potatoes and set aside.

In a extra large skillet or electric frying pan, cook bacon until crisp. Remove to paper towel to drain. Dip off all but one tablespoon of the bacon grease. Reduce heat to a simmer and add the potatoes and the remaining ingredients except bacon and parsley, mixing to combine. Cover and heat thoroughly, stirring gently once or twice. Sprinkle bacon and parsley over potatoes and serve. Yield: 6-8 servings.

Note: this recipe is easy to cut in half for less servings.

Summer squash, zucchini, yellow crookneck and patty pan have produced abundantly in many Inland Northwest gardens. Any variety may be used in most recipes calling for zucchini. Yellow summer squash tend to be a bit drier, which makes it ideal for Crookneck Pie. Flavored with both lemon and orange juice the grated squash adds texture and bright color. The optional Sesame crust enhances the nutty flavor of the squash. This recipe has been in my collection since 1978.

Crookneck Pie

2 1/2 cups seeded, grated yellow crookneck summer squash

3 Tbsp all-purpose flour

1 1/3 cups granulated sugar

3/4 tsp ground nutmeg, divided

1/4 tsp salt

1/4 cup lemon juice

1/4 cup orange juice

5 eggs, slightly beaten

Pastry for single crust 9 inch pie, or optional Sesame Seed crust

Cut squash in half lengthwise, scoop out and discard seeds, then finely shred the squash to measure 2 1/2 cups. Mix with the flour, sugar, 1/2 tsp of the nutmeg, salt, lemon and orange juice. Let stand while you prepare crust and line pie pan.

Preheat oven to 350 degrees.

Blend eggs into the squash mixture and pour into crust. Sprinkle with remaining nutmeg. Bake for 55 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.

Sesame Seed Crust

1 1/4 cups un-sifted all-purpose flour

1/4 cup sesame seeds

1/4 tsp salt

1/2 cup cold solid shortening

3 1/2 to 41/2 Tbsp cold water

Combine flour, sesame seeds and salt in a medium bowl. Cut in shortening until particles are the size of peas. Work in the water a tablespoon at a time until dough clings together. Roll out on a floured surface to fit the pan.

Washington Nut Pie is a coveted variety at Deutschesfest bake sales and the pie booth. There are two camps when it comes to Washington Nut Pie, walnuts verses pecans. Since pecans do not grow well in Washington State, my opinion is to truly be Washington Nut, it must be made with walnuts. Regardless of the nut used, all pies labeled Washington Nut are soon purchased.

The following recipe is attributed to the late Alva Richardson, and does call for pecans. I use walnuts instead.

Washington

Nut Pie

3 eggs

4 Tbsp melted butter

1 cup dark corn syrup

1/4 tsp salt

1/2 cup granulated sugar

1 tsp vanilla extract

1 cup chopped pecans or walnuts

Pastry for single crust pie

Preheat oven to 450 degrees. Line a 9 inch pie pan with pastry. Using an electric mixer, beat eggs, add vanilla, sugar, melted butter, corn syrup and salt. Fold in nuts.

Pour mixture into prepared pie pan and place in oven. Bake 15 minutes, Reduce heat to 375 and bake an additional 25 to 30 minutes until filling begins to set. Do not overbake, center should be like custard. Yield 6 servings

Note: cover edges of pastry with foil strips after the first 15 minutes to prevent over browning.

Apples are ripening in the orchards and available in the markets and grocery stores. Golden Delicious and Galas make delicious applesauce that needs no added sugar. Other varieties can be more tart and are ideal for quick bread and bar recipes.

Applesauce Cake Bars is a recipe attributed to the late Esther Scrupps and were often her contribution to the Deutschesfest bake sale.

Applesauce

Cake Bars

2 1/2 cups sifted flour

1 3/4 cups granulated sugar

2 tsp ground cinnamon

1 1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp ground allspice

1 1/2 cups applesauce

1/2 cup shortening

2 eggs

3/4 cup raisins

Into a large mixing bowl sift the first 8 ingredients. Add eggs, applesauce and shortening. Using an electric mixer at low speed, beat until all ingredients are moistened. Increase speed to medium and beat for 3 minutes. Stir in raisins. Spread batter in a greased 15 x 10 inch rimmed baking pan. Bake at 350 degrees 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan. Frost with a buttercream frosting if desired and cut into squares. Yield: 3 dozen square bars.

Share you favorite German recipes, fall favorites and late season preserving recipes to: Welcome to My Kitchen, c/o The Record Times, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Continue regular watering of gardens and flowerbeds so plants go into winter strong.