I would love to try out some simple German dishes. We have a German section in our commissary (military grocery store) that I can buy stuff at. Also, I have a German Bakery with all sorts of other stuff too. My background is German, but I have no German recipes. I love to cook, so I know how. I'll take simple dishes along with medium difficulty ones.

Try a German cookbook from the bookstore.

Saurkraut and Sausages. Sauter chopped 1/2 onion and 3 slices of bacon (cut them in small pieces) in a saucepan for a few minutes and add one jar of drained saurkraut and a small amount of chicken broth. Heat until warm. Serve with boiled or grilled german sausages and baked potatoes. Very typical German dish!!

Hazelnussomeletten Hazelnut Omelet Ingredients: 3 tbls. flour 1 cup milk 1 egg, separated 1 tbls. sugar 2 tbls. hazelnuts, grated salt 2 tbls. butter Directions: Combine flour and milk. Stir in egg yolk, fold in sugar, hazelnuts and stiffly beaten egg white. Add salt to taste. Melt butter and fry omelet golden brown on both sides. Serve with stewed fruits or berries. Serves 2 Weinkraut Baked Sauerkraut w/ Apples Ingredients: 1 qt sauerkraut 1/4 c sliced onion 2 Tbsp. butter or bacon drippings 2 or 3 medium-size apples 1 1/2 c white wine 1/2 c beef stock or bouillon 1 tsp. brown sugar 1 tsp. celery seeds Directions: Drain kraut slightly. Cook onion in butter or drippings until transparent. Add sauerkraut and stir; cook slowly. Wash, peel, and core apples; dice fruit and add to sauerkraut. Add wine and enough stock or bouillon to cover. Cook slowly, uncovered, for 30 minutes. Add sugar and celery seeds; cover and finish cooking in moderate 325° oven 30 minutes longer.

SLITZCHES 7 - 8 boiled and diced potatoes 1 package frozen Reams type noodles 2 pints of heavy cream 1-2 yellow onions Boil diced potatoes and set aside. Boil the noodles and set aside. In a large saucepan, saute the onions until they are brown or almost getting crunchy and burned looking. Then stir in the heavy cream. Cook on medium-high heat, stirring constantly until the cream thickens to a gravy-like consistency. In a bowl, put a layer of the noodles, some diced potatoes, and the cream sauce over it. You can also stir in cottage cheese if you like. GERMAN ROULADEN WITH GRAVY 2 Rouladen steaks per person spicy brown mustard 2 large diced onions (separated) diced dill pickle salt and pepper tooth picks 1 large bay leaf 2 small cloves 1/2 cup cornstarch Spread steaks lightly with brown mustard, onions and dill pickle. Sprinkle with salt and pepper. Roll from the thin end and secure with toothpick. Heat canola oil in large deep pot on top of stove. Sear all sides and allow drippings in bottom of pan to brown well. Place all Rouladen in pot, and add no more than 1/2 inch of water being careful to mix "brownings"from the bottom of the pot into the water, this will bring flavor to the gravy. Add remaining diced onion, bay leaf and cloves. Seal the lid and turn heat to medium low and allow to simmer until all meat is well cooked. Remove meat to a separate bowl. Remove bay leaf and cloves. Add enough cold water to cornstarch to create a flowing liquid, amd using a whisk, gradually add to drippings; increase the heat to create a simmer and a gradual thickening of the gravy. If too thick, add water until you have the consistency you desire. Adjust salt and pepper to taste.

Boy what a wonderful answer the first person had....try a German cookbook from a bookstore....GENIUS! I'm sure she didn't think of that at all. I think you should pick that as the best answer fo' sho'!