OKTOBERFEST

A time when the Germans celebrate their faith and freedom

Cucumber Salad
Serves 8
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2 medium cucumbers
2 T vinegar
1 medium onion
sour cream
salt
pepper

Pare and thinly slice cucumber and onion sprinkle with a teaspoon of salt and let stand for a few minutes. Pat with towel or absorbent paper to take out all moisture possible. Place cucumbers and onions in serving dish, add the vinegar and mix. Pour on enough sour cream to half cover and dust with pepper. Chill.


Franks 'N' Dip
Serves 8
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1/3 c ketchup
1/3 c chili sauce
2 t prepared horseradish
2 t low-calorie jelly, any flavor
6 oz. frankfurters, cut into 24 equal pieces

In small saucepan combine ketchup, chili sauce, horseradish, and jelly. Add frankfurters; stir to coat. Cook over medium heat, stirring occasionally, until frankfurters and sauce are heated throughout. Transfer to chafing dish. Serve with toothpicks.


Hot Dutch Potato Salad
Serves 8
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4 slices bacon
1/8 t pepper
1/2 c chopped onion
1 t sugar
1/2 c chopped bell pepper
1 egg
1/4 c vinegar
1 quart hot, cubed, cooked potatoes
3 hard boiled eggs
1/4 c grated raw carrot

Dice bacon and pan fry. Add chopped onion and pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot.


Apple Crumble
Serves 8
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8 small apples, pared, cored, and sliced
1/4 c lemon juice
2 t cinnamon, divided
8 slices raisin bread, toasted and made into crumbs
2 T plus 2 t margarine

Arrange apple slices in bottom of large, shallow baking pan. Sprinkle with lemon juice, then 1/2 t cinnamon. In a medium bowl combine remaining 1 1/2 t cinnamon with remaining ingredients. Mixture should be crumbly. Sprinkle crumb mixture over apples. Bake at 375 degrees F. for 35 minutes or until apples are tender when tested with a toothpick. Serve warm or chilled.

Root Beer
Serves 8
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To each guest, serve 1 1/2 c root beer, icy cold, in frosted mugs or beer steins.