It would depend on which part of Germany your grandmother was from. They all cook differently. Find out and then get yourself a cook book from that area.

I have plenty, I'm in an International Cusine class, and we just did Germany and Poland two weeks ago, and I still have many recipes. What are you looking for

Serves 4 Ingredients: 10 medium-sized onions 3 tbs. butter or margarine 1/2 pint half and half 1 heaping tbs. flour 5-1/3 cups condensed beef broth, heated approximately 1 tbs. white wine ground caraway seeds to taste salt and pepper to taste Directions: Peel the onions, cut in half, then thinly slice. In a frying pan, melt the butter or margarine. Add the onions and stir till golden-brown. After that, pour in cream, cover the pan and simmer on low heat for 30 minutes. Next, sprinkle the mixture with the flour, mixing well. Bring to a low boil and let the mixture thicken for 10 minutes. Add the heated beef broth and cook uncovered for another 10 to 15 minutes. Add salt, pepper, ground caraway seeds and wine to taste. Guten Appetit!

Authentic German Potato Salad: 20 min 10 min prep 4 servings 3 cups red potatoes, diced 6 slices bacon 1 small onion, diced 2 tablespoons water 1/4 cup white vinegar 3 tablespoons sugar 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoon parsley 1. Place the potatoes in a pot, with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, set aside to cool. 2. Place the bacon in a large deep skillet over medium-high heat. Cook until browned and crisp. Remove and set aside. 3. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add potatoes and parsley. Crumble half the bacon into the mix. Heat through, transfer to a serving dish. Crumble the remaining bacon over the top and serve warm.

I learned this one when I lived in Bavaria: Rotkohl (red cabbage) Fry 4-5 strips of bacon, when finished remove the bacon but leave the grease. To the pan, add one chopped apple, about 4 cups of shredded red cabbage. 1/4 cup apple cider vinegar, 1Tbs salt and about 3 Tbs sugar (you may have to add more.) Put the lid on the pan, and cook at a simmer for about 20 minutes until the cabbage is tender (add water or another liquid if it starts to burn.) Before serving, crumble the bacon pieces on the top and enjoy.

here is a link http://recipesbycindy.homestead.com/GermanRecipes.html http://www.kitchenproject.com/german/german_food_recipes.htm check these out, hope they help you

If you go to www.germandeli.com, I think you can order German cookbooks. German Deli is a company operating out of Dallas, TX - they sell all sorts of yummy German food, including chocolate and candies from the homeland. I'm fairly certain they have cookbooks there.

Baptismal Pot 4 lb veal neck 1 1/2 oz crisco 2 beef marrow bones 1 bn soupgreens 2 bay leaves 1 T peppercorns,white 1 salt,To Taste 2 1/2 oz butter 2 oz flour 3 1/2 oz raisins 2 oz capers 1 lemon,juice and rind 3 T red wine 1/2 c whipcream 2 1/2 qt water Cut the veal meat into big cubes and brown in crisco until brown all the way around. Pour in the water, bones, the cleaned soupgreen and on mild heat, simmer, covered for 1 1/2 hour. Take off the foamonce in a while and cook uncovered the last 30 minutes. Take out meat and vegetables and pour broth through a sieve. Heat butter until foamy, brown the flour in it and fill up with 1 liter broth and stir good. Add raisins and simmer 15 minutes on low heat. Add the meatcubes and the capers and heat through Add lemonjuice and finely ground rind. Mix wine with the whipcream, whip until half stiff and fold into veal mix right before serving. Serve with parsley potatoes or rice. Falscher Hase (False Hare (German Meatloaf)) 1/2 lb ground beef,lean 1/2 lb ground pork,lean 1 onion,medium, chopped 3 T bread crumbs 3 T water,cold 2 eggs,large 1/2 t salt 1 t paprika 1 t mustard,prepared 2 T parsley,chopped 3 hard cooked eggs,peeled 4 bacon,strips 4 T vegetable oil 1 c beef broth SAUCE ========================== 1/4 c water,hot 1 t cornstarch 1/4 c water 1/2 c sour cream Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. GERMAN JUNGES HUHN NACH JÄGER ART (YOUNG HEN HUNTER'S STYLE) 1 2½ lb. (1.15 kg) Broiler-fryer, cut up Salt 2 Tbls. Olive oil 1 Tbls. Butter ¼ lbs. (1.2 g) button mushrooms or Pfifferlinge (chanteralles) 6 shallots or scallions, minced Lemon juice 1 Tbls. Tomato paste or catsup ½ C. Rhine wine 2 Tbls. Brandy SIDE DISH: Egg noodles tossed with butter and poppy seeds Method: Dust the cut-up chicken pieces with salt. Heat olive oil and butter in skillet until butter is melted and fat starts to sizzle. Add chicken pieces, brown quickly until crisp on all sides, about 20 minutes. Remove to platter; keep warm. Add mushrooms and shallots to the pan; sauté a few minutes, then add the remaining ingredients which have been blended together. Boil up, stirring to dissolve all gelatinous bits in the pan. Pour the sauce over the chicken. Serve immediately with egg noodles which have been tossed with butter and poppy seeds. Makes 4 servings. Buttergebaeck - German Christmas Cookies 4 c. flour 2 tsp. baking powder 1 c. sugar 2 eggs 1 tsp. vanilla extract 2 1/2 sticks sweet-cream unsalted butter 1 tsp. water Preparation: Sift flour; mix flour, baking powder and sugar an place on a board or counter top. Make a well and drop in the eggs and vanilla extract. Slice the butter and cover the flour with it. Knead the ingredients into a smooth dough. Place in refrigerator for at least 1 hour. Roll out dough about 1/8 inch thick and cut out shapes with cookie cutters