i have a german preject and i have to cook a german/swiss/austrian recipe and i dont know what i want to make. i dont think i want to make a dessert cause i know everyoe else will make that.

Cook bratwurst, potatoes and cabbage. They eat a lot of that over there.

OKTOBERFEST SAUSAGE DINNER 1 (2 lb.) Polish Kielbasa or smoked sausage, cut into 4" lengths 1 tsp. butter 1 med. onion, cut into wedges 2 (16 oz.) cans sauerkraut 1 c. apple juice 2 med. apples, cut into wedges 4-6 med. potatoes, cut in half Salt & pepper Brown sausage in butter in a 1 1/2 quart Dutch oven or large casserole. Arrange onion, sauerkraut, apples and potatoes around sausage. Top with apple juice; salt and pepper to taste. Cover tightly and simmer over low heat (stirring once) for 30-40 minutes or until potatoes test done with a fork. (Serve with potato pancakes and apple sauce for an Oktoberfest meal.)

you could cook a schnitzel with noodles....a thin steak sliced up in a brown gravy really simple would be to heat up sauerkraut and slice some kielbasa or bratwurst into it. simmer it off and serve it in an electric skillet. If your mom has a crock pot that would be so easy to put on the night before and take to school for your teacher to put on low until class time.

See also: Austrian food Vienna is well known for Wiener schnitzel, a cutlet of veal that is pounded flat, coated in flour, egg and breadcrumbs, and fried in clarified butter. It is available in almost every restaurant that serves Viennese cuisine. Other examples of Viennese cuisine include "Tafelspitz" (very lean boiled beef), which is traditionally served with "Geröstete Erdäpfel" (boiled potatoes mashed with a fork and subsequently fried) and horseradish sauce, "Apfelkren" (a mixture of horseradish, cream and apple) and "Schnittlauchsauce" (a chives sauce made with mayonnaise and old bread). Vienna has a long tradition of cakes and desserts. These include Apfelstrudel (hot apple strudel), Palatschinken (sweet pancakes), and Knödel (dumplings) often filled with fruit such as apricots (Marillenknödel). Sachertorte, a dry chocolate cake with apricot jam from the Sacher Hotel, is world famous.

chicken rice

Sauerkraut and Keilbasa sausage. German potato salad, it's served warm.

what about polsa kielbasa with some sour kraut or cabbage? Yummy!! Good luck with your project, I hope you ace it!

Bierochen (German Cabbage Burgers) 1 lb ground beef 1 large onion, finely chopped 3 tablespoons butter 1 package frozen dinner rolls (thawed overnight) 1 head cabbage, shredded salt and pepper (to taste) additional melted butter --Preheat oven to 375 degrees. Melt butter in skillet. Add beef, cabbage, and onion. Cook until cabbage is nearly done-- DO NOT BROWN. Drain, add salt and pepper to taste. Use a rolling pin to roll out each dinner roll. Place 2-3 heaping tablespoons of cabbage mixture on each roll. Bring corners together and pinch shut, reforming the roll around the mixture. Bake at 375 degrees for 20 minutes or until brown. Brush tops with melted butter as the rolls cool. German Sauerkraut and Potato Balls 4 medium potatoes, peeled and diced 1 small onion, minced 1 (14 1/2 ounce) can sauerkraut, drained and squeezed dry 1 egg 1/2 teaspoon salt (to taste) 1/4 teaspoon black pepper (to taste) 1/4 teaspoon caraway seeds 1/2 cup all-purpose flour 1/3 cup breadcrumbs additional eggs additional flour additional breadcrumbs Place potatoes in a medium sized saucepan and cover with water; salt lightly. Bring to a boil over medium heat and cook until fork-tender; drain. Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes. Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture. Pour some flour in a small bowl; do likewise to some bread crumbs. Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary). Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees. Take heaping tablespoonfuls of the potato mixture and roll in flour. Then coat with egg, then roll in bread crumbs. Do the same with several others. Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown. Drain on paper toweling, and serve hot. Rindergulasch (German Beef Goulash) 1 lb onions, diced 3 cloves fresh garlic, peeled and finely chopped 1/4 lb thick bacon, finely chopped 2 1/8 lbs beef shoulder, cut into bite-sized chunks as for stew (trim any visable fat) 2 tablespoons butter or bacon grease or lard 2 teaspoons sweet Hungarian paprika 3 tablespoons tomato paste 5 1/4 cups beef broth 1 lemon, zest of,finely grated 1 red bell pepper, cut into bite-sized chunks 1 green bell pepper, cut into bite-sized chunks 1 bunch fresh marjoram, stemmed and finely chopped salt and pepper (to taste) fresh cooked egg noodles or spaetzle noodles, to serve over --In a large stewpot, heat the butter (or bacon grease or lard) until melted. Add the beef chunks in small portions and brown on all sides (but not cook all the way through yet);remove each batch as it browns to a covered dish and set aside for now. In the same pan, add the bacon, onion, and garlic and saute a few minutes until they begin to wilt and brown, maybe 5-10 minutes or so. Return the meat to the pan, and sprinkle with paprika. Whisk in the tomato paste until blended,stirring the whole time. Add just a little of the broth and bring to a boil,stirring. Repeat with a little more broth, after it boils, add the rest of the broth along with the lemon zest. Reduce the heat to low, cover, and let stew about 80 minutes. In the last 5 minutes of cooking time, add the diced peppers and the marjoram. Test for flavor now- adding as much salt& pepper as you prefer. *If you like your peppers to be a little softer, just let it cook a little longer or add them a little sooner.* Serve ladled over bowls of hot, buttered egg noodles or spaetlze. Spelt Bread 1 2/3 lbs whole spelt flour 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup flax seeds 1/4 cup sesame seeds, roasted 2 1/2 cups water 2 1/2 tablespoons vinegar 1 tablespoon salt 1/2 teaspoon salt 2 (1/4 ounce) packages dry yeast --Roast the sesame seeds and set aside. Grease a 11.5 x 5 inch loaf pan. Dissolve yeast in a 1/2 cup of water. Sift flour into bowl. Add all other ingredients and mix until a smooth dough is formed. Fill dough into loaf pan and let dough rise for about 1 hour. The dough should rise noticable in that time. Otherwise extend time. Meanwhile preheat oven to 480 degrees. Put loaf pan into oven and bake for 15 minutes. Reduce heat to 390 degrees and bake for another 45 minutes. Take bread out of the oven and turn it around. Bread should easily come out of the loaf pan. Put bread into the oven again and bake for additional 15 - 30 minutes. Check frequently. When you thump on the Bread and it sounds hollow, bread is done. Take the bread out of the oven and let cool down. *I take the bread out of the loaf pan after 1 hour of baking and bake it until it is done. If the bread should not come out of the loaf pan easily, bake it until it is done in the form. The bread is dense. The moisture can be regulated by baking time, but bake it at least for 1 hour.* *You can replace the whole spelt flour with whole wheat flour. You could also use other seeds. Try what you like best.* Latkes (Potato Pancakes) 2-3 cups raw potatoes (finely grated) 2 eggs (well beaten) 1 teaspoon salt 2 tablespoons flour 1-2 tablespoon onions (grated) --Mix all ingredients and drop by tablespoonsful onto well greased griddle or skillet. Bake about 3 minutes on each side, or until browned. Make them thin to insure they are cooked and heated thoroughly. I'm not sure about the rest of the recipes, but bierochens are also great reheated so they would be great to take to school if you would be able to heat them up or keep them heated. They are also great because you can make them as large or as small as you need and the recipe is easy to multiply or reduce depending on the amount of people you need to serve. Enjoy!