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Hot German Potato Salad
8 medium red potatoes, peeled or unpeeled
In a large pan of salted boiling water, cook potatoes over high heat until tender, about 15 to 20 minutes. Drain potatoes, rinse in cold water, and drain again. Set aside to cool. Place celery, bell pepper, eggs, and scallions in a large bowl slice the potatoes thick, and add them to the bowl.
In a skillet over medium heat, fry bacon until it is browned and crisp. With a slotted spoon, remove the bacon. Drain it, and set it aside. Add onion and garlic to warm bacon drippings, and cook them briefly, until they are softened. Sprinkle in flour, mustard, salt and pepper; stir to combine. Pour in 1/2 cup of the beer or stock, vinegar and sugar; bring the sauce to a boil. Reduce the heat and simmer for 2 to 3 minutes. Pour the sauce over the potato mixture, and toss to combine. The result should be moist, but not runny. If the salad seems dry, add some or all of the remaining beer or chicken stock. Taste, then adjust the seasoning. The salad should have plenty of pizzazz from the vinegar, but should not be overly tart. Add the bacon shortly before serving.
Hot German Noodles
Rinse noodles with hot water and drain well. In large skillet, fry bacon until crisp. Drain and crumble. Remove all except 1 tablespoon of bacon drippings. Add onion to skillet and cook until tender. Stir in sugar, flour, celery, and pepper. Add water and vinegar. Cook until mixture boils and thickens, stirring frequently. Add cooked noodles and parsley. Cook over low heat until thoroughly heated. Makes 6 to 8 servings
German Meat Balls
Gravy: To prepare gravy, heat butter in a fry-pan and stir in flour.
Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved
broth. Add the drained capers, lemon juice, and mustard. Simmer for
5 minutes. Remove a small amount of the sauce to blend with the egg
yolk. Stir egg yolk back into the sauce. Season with salt and pepper
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