Not necessarily side dishes but here are a few good recipes I brought
back with me-

* Exported from MasterCook *

German Guslasch Suppe

Recipe By :Army Community Services Cooking Class; Wurzburg, Germany
Serving Size : 5

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chuck, rump or round steak (or half pork) --
cut in small cubes
2 cups onions -- sliced thin
2 large Paprika (one green, one red bell pepper) -- sliced
4 large fresh tomatoes
3 teaspoons cornstarch
3 tablespoons water
3 boullion cubes ( 3 T Massi Gehkorte Bruhe)
4 tablespoons margarine
1/2 can tomato paste -- (3 ounce, optional)
2 tablespoons Paprika
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
worcestershire sauce
tabasco sauce
potatoes and carrots -- optional

In large pot brown peppers and onions in margarine until golden. Add
meat and brown. Stir in tomatoes, 1 1/4 cup water, garlic and simmer for
1 hour.
Add 5 cups water, boullion and simmer 30 more minutes. Make paste with
cornstarch and water and add to soup.
Bring to boil stirring til thickened.
Add marjoram, season with salt, tabasco and worchesershire sauce.


* Exported from MasterCook *

Rinder Rouladen

Recipe By :
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless beef round steak, tenderized -- trimmed
4 teaspoons prepared mustard
garlic salt, pepper
6 uncooked bacon
1 medium onion -- chopped
dill pickle spears
1 tablespoon vegetable oil
1 tablespoon margarine
2 cups water
2 tablespoons flour

Pound beef 1/4 inch thick. Cut into four strips, each about 4 x 8 inches
Spread each strip with mustard and generously sprinkle with salt and pepper.
Lay one slice bacon down the center, top with 1 T. onion. Cut the
pickles in half crosswise and lay one piece across the narrow end of the
beef. Roll up and secure with toothpicks or strong thread.
Heat oil and margarine in large skillet on medium heat. Add rolls and
brown well on all sides. Add 1 1/2 cups water and the remaining bacon
and onion. Cover and bring to a boil. Reduce heat and simmer for 1
1/2-2 hours until beef is very tender. With slotted spoon place rolls
on platter and keep warm.
Strain pan juices into 2 cup glass measuring cup. If needed add water to
make 2 cups total.
Return juices to pan. Stir together 1/2 cup water and flour. Make into
gravy. Serve with beef rolls.

* Exported from MasterCook *

Spatzle

Recipe By :Terri Dakin, Wurzburg Germany 1990
Serving Size : 4 Preparation Time :0:00
Categories : Breads Ethnic
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1/2 teaspoon salt
2 eggs
1/3 cup water

Beat flour, salt, eggs and water til smooth.
Drop into salted boiling water with spatzle maker, return to hard boil
and remove with spoon.
Place in covered dish to keep warm, while repeating with remaining dough.

Kase Spatzel:
caramelize onions and layer onions, fresh cracked pepper, shredded
Emmenthaler cheese, and cooked spatzel.


* Exported from MasterCook *

Wiener Schnitzel

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 veal cutlets, boneless
1 teaspoon salt
1/2 teaspoon pepper
2 eggs -- beaten
1 cup seasoned bread crumbs
4 tablespoons margarine
2 tablespoons oil
lemon wedges
parsley -- minced

Pound veal cutlets slightly. Sprinkle with salt and pepper on both
sides. Dip in beaten egg and then breadcrumbs. Heat margarine and oil
until bubbles form. Place Veal cutlets in pan and cook at medium heat
for 10-15 minutes on each side. Schnitzel must be crisp and golden brown.
Garnish with lemon wedges and minced parsley.