Difficulty: Easy.
Preparation Time: 45 minutes.
Portions: 3.

Ingredients:

• 2 1/2 cups whole milk
• 1/3 cup long white rice
• 1/8 teaspoon salt
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup raisins

Preparation:

1. Mix the rice, sugar and salt in a large saucepan. Stir in the milk. Place over medium heat and bring to a boil, stirring often.
2. Reduce heat and simmer the rice for 30 minutes, or until soft and milk mixture becomes thick. Stir often.
3. Stir in vanilla extract and cinnamon.

Difficulty: Easy.
Preparation Time: 45 minutes.
Portions: 4.

Ingredients:

• 1 cup short grain white rice
• 1/4 cup sugar
• 3 cups milk
• 1 cup cream
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Preparation:

1. Mix the rice, sugar and salt in a large saucepan. Stir in the cream and milk. Place over medium heat and bring to a boil, stirring often.
2. Reduce heat and simmer the rice for 30 minutes, or until soft and milk mixture becomes thick. Stir often.
3. Stir in vanilla extract.
4. Serve warm with cinnamon and sugar or fruit compote.

To make this authentic in appearance and taste, knockwurst is the best to use.  However, I have made it with hot dogs to great effect.  As a German vegetarian recipe option, why not try soy dogs?  The typical side dish to serve this with is french fries, or Pommes.  I make my own, but you could also buy bagged for an even quicker meal.

Difficulty: easy.
Preparation Time: 35 minutes.
Portions: 4.

Ingredients:

• 1 package of knockwurst (5 links) OR 1 package of hot dogs
• 1 tablespoon butter or margarine
• 2 8-ounce cans of tomato sauce
• 1 tablespoon curry powder
• 1/2 – 1 teaspoon paprika
• 1/2 teaspoon sugar
• 1/4 teaspoon onion powder

Preparation:

1. Place butter or margarine in medium saucepan and melt over medium heat.
2. Slice links in rounds about 1/2 inch thick.  Place rounds into pan and brown, stirring often.
3. Stir in sauce.  Add in all seasonings and mix well.
4. Lower heat to medium-low, cover and allow to cook for 10 minutes.  Stir occasionally to prevent burning.
5. Check flavor and add curry at your discretion.  Lower temperature and simmer for 20 minutes more.
6. Serve with french fries on the side, adding enough sauce to dip fries.  You may also sprinkle some curry onto the wurst for garnish.

Difficulty: Moderate.
Preparation time: 50 minutes
Servings: 4.

Ingredients:

• 1 stale bread roll (in a pinch, use breadcrumbs, 3/4 cup)
• 1/2 cup milk
• 1 pound ground meat, preferably half pork, half beef
• 1 small, finely chopped onion
• 4 finely chopped anchovy filets
• 1 egg
• 1 tablespoon butter (unsalted)
• Salt and pepper, to taste
• 4 cups meat stock
• 2 tablespoons flour
• 3 tablespoons capers
• 2 tablespoons lemon juice
• Pinch of sugar
• 2 egg yolks
• 1/2 cup heavy cream, or light sour cream
• 1 tablespoon chopped parsley

Preparation:

1. If using, cut bread into pieces, soak bread (or breadcrumbs) in milk for 15 minutes, and then squeeze out the liquid. Mix bread with meat, onion, anchovy filets, egg, and salt and pepper.  You can also process all of the ingredients in a food processor or blender to thoroughly mix in the anchovies.  Shape into small meatballs.
2. Bring the stock to a boil, add the meatballs, turn down heat to a simmer, and let cook for about 15 minutes. Remove the meatballs and sieve the stock.
3. Melt butter and blend in the flour, browning lightly, then gradually pour in three cups of stock, whisking constantly. Mix in the capers. Reduce heat and simmer for about ten minutes. Add meatballs and reheat slowly, careful not to bring the sauce to a boil.
4. Season as desired with lemon, salt, pepper, and sugar.
5. Whisk together egg yolks and cream. Slowly stir into sauce. Sprinkle parsley on top and serve with boiled potatoes.

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