German Pumpkin Noodle Salad Food

GERMAN "PUMPKIN" NOODLE SALAD

Steps:

• Using an asparagus peeler (or a wide veggie peeler), peel the skinned butternut squash flesh into very thin wide strips (they should look like wide pumpkin noodles).
• Cook spaghetti according to package directions, adding the pumpkin peelings in the last 2-3 minutes of cooking time to blanch them.
• Drain using a colander and rinse well with cold water until cool.
• In a small pan, melt a bit of fat (shortening,lard or butter- just enough to toast the almonds in lightly).
• Toast the almonds in the melted fat briefly- as soon as you can smell them, they are done- immediately remove from heat and let drain on a paper towel.
• Combine the dressing ingredients- taste it and add add more of any ingredient to taste- and by all means add a bit of salt and pepper as well if needed.
• In a bowl, mix together the pasta, the pumpkin, tomatoes,scallions, and the dressing well.
• Sprinkle with toasted nuts and serve.

CLASSIC GERMAN SIDE SALAD

Steps:

• Prepare the dressing the day before serving by combining cream, lemon juice, sugar, salt, white pepper, and marjoram in a small bowl. Mix well, making sure salt and sugar are dissolved. Cover and store in the refrigerator for 16 hours.
• Arrange 2 endive stalks from the center to the edge of 4 small salad plates and sprinkle stems with orange juice. Combine red leaf lettuce, butter lettuce, and green leaf lettuce in a bowl and set a handful of the mixture on top of the endive stalks on each plate.
• Mix dressing and drizzle about 3 tablespoons over each salad. Garnish with garden cress.

TRADITIONAL GERMAN WARM POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion.
• Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.

GERMAN HOT NOODLE SALAD

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , Saute onion in reserved drippings until tender. Stir in the sugar, flour, salt and mustard; add water and vinegar until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly., Rinse and drain noodles; add to skillet. Stir in celery and parsley; heat through. Transfer to a serving bowl; sprinkle with reserved bacon.

GERMAN NOODLE SALAD

Steps:

• Mix all other ingredients (except for optional egg garnish) in a salad bowl. If you prefer, add some vinegar from the gherkins to taste. You can also add more mayo.
• Refrigerate for at least 1 hour and up to 24 hours. Garnish with optional egg slices.