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"Bavarian"
DinnerWarm apple/onion salad
- 1 apple peeled,
cored and sliced thinly
- 1 medium onion, thinly sliced
- 2 tbsp
margarine or butter
Potatoes with Parsley and
Dill
- 2 potatoes, peeled and cut into bite-size
- 1 tbsp each
fresh parsley and dill
Hot Slaw
- 2 cups shredded
cabbage
- 2 tbsp margarine or butter
- 1 tsp maple syrup
- 1 tbsp
vinegar
- salt and peeper to taste
Yves Veggie Bavarian
"Sausages", Pumpernickel bread, Dill Pickles, Mustard
Start with the
apple and onion salad as it takes the longest time to cook. Melt the butter or
margarine over a low heat and add the onion, allowing to cook slowly for about
20 minutes. Add the apples and cook for another 10 minutes.
Meanwhile, prepare the potatoes, dill and parsley. Depending
on your cooking method for potatoes, start at a time to be ready when the salad
is done. When done, sprinkle with the parsley and dill.
To prepare the hot
slaw, melt the butter or margarine over low heat. Add the cabbage, cover and
cook for 10 minutes. Add the other ingredients and continue cooking for another
5 minutes.
Cut the veggie "sausages" into 1 1/2 inch pieces. Brown in
margarine or butter over medium heat for 5-8 minutes. (they do not need
cooking, just warming and crisping the outside.) When done, mix in with the
slaw or serve separately.
Place portions of each dish on
individual plates and serve with dill pickles, mustard (for the "sausages") and
pumpernickel. Serves 2
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