Gebackene Kohlsprossen - Brussels Sprouts with Ham and Mushrooms

I like to cook Brussels sprouts ..but alone with nothing else they can taste a little bit plain..here is a good recipe if you would like to try something new. Give it a go!

Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

Ingredients:
1 pound Brussels sprouts
1 cup lean cooked ham
1/2 pound mushrooms

Sauce:
2 egg yolks
3/4 cup heavy cream
1/4 cup grated Parmesan

2 tablespoons grated Parmesan to sprinke on top

Simmer 1 pound Brussels sprouts in salted water for about 20 minutes, or until they are tender and drain them. Chop enough lean cooked ham to make 1 cup and slice 1/2 pound mushrooms. Place half the Brussels sprouts in a well-buttered casserole and cover them with alternate layers of ham, the mushrooms and the remaining Brussels sprouts, finishing with a layer of ham. Beat 2 egg yolks into 3/4 cup heavy cream, add 1/4 cup grated Parmesan and pour the sauce over the casserole. Sprinkle with 2 tablespoons grated Parmesan and bake the Brussels sprouts in a hot oven (400 F.) for 10 to 15 minutes.

Käsestangerl - Cheddar Cheese Sticks

I like cheese..so of course I have to post this recipe..you need a little time to prepare everything but the result should be worth it ;)

source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen

Ingredients:

for the dough:

2 1/4 cups flour
1 1/4 cups sharp grated Cheddar cheese
1 cup softened butter
salt and paprika to taste

1 beaten egg
1/2 cup grated Parmesan

Work into a smooth dough 2 1/4 cups flour, 1 1/4 cups sharp Cheddar cheese grated, 1 cup softenend butter and salt and paprika to taste. Chill the dough for 1/2 hour and roll it out 1/4 inch thick on a floured board. Paint the surface with 1 egg beaten with 1 teaspoon water, dust with 1/2 cup grated Parmesan, and cut the dough into 1 1/4-inch squares. Bake the squares on an unbuttered baking sheet in a moderate oven (350 F) for about 15 minutes, or until they are golden. Serve hot

Side Dish: Bread Dumplings / Semmelknödel

I found this recipe on homebeach.info You can find more austrian recipes on his site.

Ingredients:

4 stale rolls, 50g (2oz) fat, 50g (2 oz) onions, 1 tsp parsley, 1 tsp celery-leafs 4 tbs flour, 1 tsp salt, app. 1/4 l (8 fluid oz) milk, 2 eggs
salted water
Prepare:
Cut rolls into small cubes (1cm). Fry chopped onions in fat until golden brown, add finely chopped parsley and celery leafs, fry for 1 min. Mix rolls, flour, onions, add milk, eggs, salt. Mix very well. Shape 8 dumplings, allow them to rest for 1/2 hour. Drop them into boiling salted water, simmer 10 min.
INFO: In different parts of Austria they mix into the dumplingdough bacon, sausage, smoked meat or liver. Then these dumplings are called "Tyrolean Dumplings", "Liver Dumplings" ecc. Bread Dumplings are a main dish eaten with any vegetable or sauce. They also are eaten as side dish with meat or are served to beef broth.

Side Dish: Potatosalad / Erdäpfelsalat

I found this recipe on actilingua.com

Ingredients

* 1 kg potatos
* 1 red onion
* vinegar
* oil
* salt
* pepper

Do not cook the potatoes too long and cut into slices.
Add small onion pieces.
Mix a marinade by using vinegar, oil, salt and pepper and pour it over the salad.
Let it sit a little bit before serving.