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I had to choose a country from Europe. i chose Germany.I need 3 Recipes From there. thanks?

I dont need to cook them. i have to make a cookbook. need them by monday. very stressed! any answers would be gratefully apreciated.

*Gewürzte Schweinsrippchen (Braised Spicy Spareribs)
Traditional recipe from Bavaria, Germany and Salzburg, Austria region

Ingredients
4 lbs spareribs, cracked through center
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons shortening
1 1/2 cups beef stock or vegetable stock
1/4 cup ketchup
3 tablespoons worcestershire sauce
2 tablespoons vinegar
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/2 teaspoon clove
1 teaspoon allspice
1 bay leaf
1 garlic clove, minced
1 medium onion, chopped into quarters or large pieces
2 tablespoons all-purpose flour

Directions
Cut ribs into serving sized pieces. Coat meat evenly with mixture of flour, salt and pepper using paper bag method.
Melt in heavy skillet the shortening and add ribs. Brown slowly on both sides. Preheat oven to 350°F.
While meat is browning, Mix into stock ketchup, worchestershire sauce, vinegar, celery salt, cayenne pepper, cloves, allspice, bay leaf and garlic. If using vegetable stock, add 6 tbsp Worchestershire sauce instead of 3 tablespoons.
Put meat into roasting pan and pour stock mixture over browned ribs. Add onion to pan.
Cover and bake at 350F for about 1 1/2 hours or until ribs are tender.
With a slotted spoon, remove ribs and onion from pan onto a warm serving platter. Set platter back into cooling oven.
Skim excess fat from cooking liquid and strain cooking liquid into small saucepan.
Put into a 1 pint screw-top jar 1/4 cup cold water and the 2 tbsp flour. Cover jar tightly and shake until mixture is well blended.
Bring liquid in saucepan to boiling, stiring constantly. Slowly pour one half flour liquid into saucepan stiring constantly. Bring back to boiling. Add remaining flour liquid as needed to make desired consistancy. Bring to boil after each addition. Cook 3 to 5 min additional.
Taking the platter from oven, spoon or pour half of sauce over ribs and onions and serve remaining sauce as gravy.

*Duesseldorfer Potato Mushrooms

Ingredients:
3 potatoes
bunch of spring onions
1 onion
200 g pork
2 tbsp. white wine
3 tbsp. cream
1 flat tbsp. mustard
100 g cabbage
salt, pepper, spices to taste

Peel potatoes, cut out from the bottom so that they look as if there is a stem sticking out. The potatoes cut in halves and scoop out in a special manner so that they look like halved mushrooms. Put them in water and cook until ready. Slice and blanch green onions. Chop onion and pork finely. Put them together into the pre-heated pan and fry. Sprinkle with white wine, add salt, pepper, spices, cream, mustard, and cabbage. The “potato mushrooms” lay out on the plate, fill with green onions and add the fried stuff. Serve Duesseldorfer Potato Mushrooms with fresh parsley.

*Hexenschnee (Witches’ Snow)
(This simple recipe turns out a delicious dessert or salad fit for company. We serve it when the family gets together as a simple dessert along with berries that are in season. This recipe requires a jello or salad mold. Mixture timing does not include refridgeration time. )

Ingredients
1/2 cup cold water
1 (2 ounce) box unflavored gelatin
2 cups thick sweetened applesauce
3/4 cup sugar
1/2 cup apricot preserves
2 tablespoons rum
1 teaspoon lemon juice
2 egg white

Directions
Pour cold water into a small bowl. Sprinkle gelatin over water and allow to soften.
In a large bowl, mix the applesauce, sugar, apricot preserves, rum and lemon juice.
Heat gelatin in microwave until just underboiling and add to the applesauce mixture. Stir until sugar is completely dissolved.
Chill in refridgerator until mixture starts to gel, stiring occationally.
Meanwhile, lightly oil jello/salad mold with cooking oil (do not use Olive Oil). Set aside to drain.
When mixture is starting to set, add the egg whites and beat with mixer until mixture is very thick and piles softly (10-14 min). Turn into the mold.
Chill in refridgerator until firm (4-5 hrs).
When ready to serve, unmold onto chilled serving plate and garnish around the base of the mold with fresh fruit in season.

*German Sauerkraut and Pork

(The word “Sauerkraut” comes directly from the German Sauerkraut, which literally translates to “sour cabbage”. Sauerkraut is a typical dish of German cuisine.
Raw sauerkraut is an extremely healthy food. It is an excellent source of vitamin C, lactobacilli, and other nutrients. However, the low pH and overabundance of lactobacilli can easily upset the stomach of people who are not used to eating raw sauerkraut.)

Ingredients:
1 1/2 lbs. pork, cubed
1/2 cup chopped onion
2 tsp. paprika
1 tsp. salt
1/2 cup water
2 tbsp. brown sugar
1 tsp. caraway seed
1 lg. can sauerkraut, drained

Brown pork in 1 tablespoon fat. When browned, add onions and brown a few minutes more. Add 1/2 cup water, paprika, and salt and simmer 1 hour. Mix sauerkraut with sugar and caraway seed and stir into pork. Simmer or steam 15 to 20 minutes.

*Beer Bratwurst
(This is a wonderful recipe for Brats that you can serve either on hoagie rolls or on the plate.)

Ingredients
6 bratwurst
6 cups lager beer
2 large onion (sliced and divided)
1 tablespoon extra-virgin olive oil
2 red bell pepper (cored and sliced)
salt & fresh ground pepper
6 bratwurst bun or hoagie roll (split lengthwise)
mustard

Directions
Prick bratwurst all over with a fork.
In a medium pot, combine bratwurst, beer and half of the onions. Bring to a simmer over medium-high heat. Simmer about 15 minutes or until bratwurst is firm and cooked through. Transfer bratwurst to a plate. Reserve some of the cooking liquid.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add remaining onions and bell peppers. Cook about 15 minutes or until very soft, tossing occasionally.
Add the bratwurst to skillet in the last 5 minutes of cooking to lightly brown. If the onions and bell peppers begin to get too dark, add a few tablespoons of the bratwurst cooking liquid. Season to taste with salt and black pepper.
To serve, spread each bun with mustard. Fill each bun with a brat. Top with sauteed peppers and onions.

* Dampfnudln (Steamed Sweet Dumplings)
(This traditional recipe is normally served with Kirschsosse or Vanillesosse.)

Ingredients
1/2 cup milk
1 teaspoon active dry yeast
1/4 cup butter
1/3 cup sugar
1/4 teaspoon salt
1 cup sifted all-purpose flour
2 cups sifted all-purpose flour
2 egg
1 1/2 cups milk
1 tablespoon butter
1 tablespoon sugar

Directions
Make sure you are using a heavy 10-inch skillet with a tight fitting lid for the final process.
Scald 1/2 cup milk. Meanwhile soften yeast in 2 tbsp warm water. Set aside.
Meanwhile, in a large bowl, mix butter, sugar and salt. Immediately pour scaled milk over ingredients in bowl. When lukewarm, blend mixture beating in the 1 cup flour until smooth. Stir in the yeast mixture as well mixing well.
Measure and sift 2 cups flour and add to dumpling mixture. Beat until smooth. Beat the eggs til well mixed then add.
Add remaining flour in small amounts to create a soft dough. Turn dough onto lightly floured surface and let rest 10 minute.
Knead until smooth and then turn into a greased deep bowl. Turn dough to bring greased surface to top. Cover with waxed paper and a towel and let stand in a warm place (about 80F) until dough has doubled (about 1 1/2 hrs).
Punch down then turn dough out onto lightly floured surface. Shape dough into 1 inch balls. Cover with waxed paper and a towel and let rise on rolling surface until balls have doubled (about 1-1 1/2 hrs).
TO COOK: Put in to the skillet the 1 1/2 cups milk, butter and sugar.
Put about 8 of the balls into the skillet. Do not set them to close together. Refridgerate remaining balls until ready to cook.
Cover and cook over high heat until steam appears. Reduce heat and cook for 30 minute Do not remove cover during cooking.
Carefully remove dumplings with a slotted spoon to serving dishes and serve with Kirschesosse or Vanillesosse.

*German Country Style Sourdough Rye Bread With Caraway Seeds
(It is a light and slightly chewy sourdough rye bread with caraway seeds – the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of “bread making time”! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The “sponge” sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.)

Ingredients
Overnight Sourdough Sponge
50 g strong white bread flour
1/2 teaspoon fast-rising active dry yeast
3 tablespoons water
1 tablespoon milk
Bread
250 ml tepid water
2 tablespoons caraway seed
225 g rye flour
2 teaspoons salt
2 tablespoons sugar
225 g strong white bread flour
1 1/4 teaspoons fast-rising active dry yeast

Directions
To make the sourdough Sponge.
Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
To make the bread.
When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
The add in this order: rye flour, salt, sugar and then the white bread flour.
Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
Once the bread has cooked – take it carefully out of the bucket and leave to cool on a wire cooling

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