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	Spaetzle with Succulent Beef by John Spottiswood Our good german friend Helmut Solfrank loves to cook Spaetzle. He recently returned from a summer vacation in Germany and brought us a Spaetzle maker back! It's a simple device for making this very simple, but tasty, German pasta of flour, water and oil. You want to serve it with a flavorful meat stew with lots of juice/gravy. We…	6 votes 2 reviews 1 comment 5492 views
	German Meatballs and Sauerkraut by Salad Foodie I have never thought to serve meatballs on sauerkraut until I tasted this. Wow, forget about meatballs and spaghetti ~ this is delish! Perfect for anytime, and especially for Octoberfest. To serve several guests, I made the meatballs, cooked them and refrigerated a day ahead. About an hour before serving time, I spooned the…	1 vote 1 comment 11275 views
	Sauerbraten Abkürzung by Salad Foodie You already know what sauerbraten is, yes? Well to that I add Abkürzung: German for "short cut" (let's hope my Googled translation is correct.) After checking out several versions of sauerbraten, I blended a few ideas and ingredients from several and came up with my own time-saving formula! The roast cooks in a spicy sweet-sour…	1 vote 2 comments 3590 views