Coleslaw

Last night my sister and I made coleslaw to bring to my church’s Seder Dinner.  We made a double batch, using a whole cabbage.  It was a lot easier and quicker to make than I thought it would be.  It only took about ten minutes to make and then we put it in the refrigerator to let it sit before we took it to church.  I haven’t tried it yet, but I have had coleslaw made from this recipe before.

Coleslaw

Prep Time: 10 minutes

Ingredients: 4 cups shredded cabbage; ½ cup mayonnaise; 2 tbsp vinegar; 3 tbsp lemon juice; 1 tbsp grated onion; ¼ tsp pepper; ½ cups sugar; 1 tsp celery salt

Directions: Mix mayonnaise, vinegar, lemon, onion, pepper, sugar, and celery salt together in a bowl.  Pour over shredded cabbage.  For best results, refrigerate for a hours before serving.

A double batch of coleslaw.

Jägerschnitzel

My sister and I made jägerschnitzel last night for dinner.  I have not had a lot of experience with cooking meat, so I worked on cutting and pounding the pork while my sister worked on starting the mushroom sauce.  In order to flatten the meat, I learned to first wrap it in saran wrap and then pound it with a rubber mallet.  Then I coated it in egg and bread crumbs and pan-fried it to make the wienerschnitzel (jägerschnitzel without the sauce).  With two of us working, it took less time than it would have if I had made the jägerschnitzel by myself, so it took about an hour and fifteen minutes to prepare and cook.

Jägerschnitzel

Time: 1 hour 15 minutes      Serves: 4-6

Ingredients: 1 lb boneless pork/veal cutlets; salt; pepper; 2 beaten eggs; oil; ½ cup bread crumbs; 4 oz chopped onion; 2 oz bacon (2-3 strips); 1 tbsp ketchup; 8 oz sliced mushrooms; ½ cup water; ½ cup dry wine; ½ tsp paprika; dash of thyme; 1 tbsp parsley; 2 tbsp sour cream;

Directions: 

1.     Heat oil in skillet on medium-high.  Pound cutlets flat.  Season with salt and pepper, dredge in eggs, and coat with bread crumbs.  Place in skillet and fry until golden brown on both sides and cooked through.  Keep warm in oven.

2.     Sauté bacon and onion.  Crumble bacon.  Add ketchup and mushrooms and sauté on low.  Add wine, water, and spices.  Simmer ~20 minutes.  Stir in sour cream.  Pour over wienerschnitzel just before serving.

Jägerschnitzel with spätzle.

Baked Onion Rings

To go with dinner last night, my sister and I made baked onion rings, which are the result of a variety of onion ring recipes my sister has made at while at college.  They took about twenty minutes to make and then twenty minutes to bake.  After attempting to dip the battered onion rings in bread crumbs and having half the batter fall off, we ended up sprinkling the bread crumbs on top of them, which turned out to be a success.  The resulting onion rings were good (although not quite the same as deep-fried), but they cooled down fairly quickly.  We also learned that they take less time to eat than they do to make!

Baked Onion Rings

Prep Time: 20 minutes        Cook Time: 20 minutes

Ingredients: 1 sweet onion; ½ cup flour; 1 egg; 1/3 cup milk; ½ tsp salt; ¾ cup bread crumbs

Directions: Heat oven to 450°F.  Cut onion into 1 cm - ½ inch rings, separate, and put in bowl of water to soak.  Mix flour, egg, milk, and salt together in a bowl.  Dip each ring of onion into the batter and place on sprayed pan.  Sprinkle bread crumbs on top of onion rings.  Bake in oven for ten minutes.  Flip onion rings over and then cook for another ten minutes.  They cool down quickly, so serve immediately! 

Baked onion rings