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Recipe Suggestions for
NECA's  Octoberfest 

Liptauer Cheese

Yield: 2 1/2 cups


•    1 medium yellow onion, peeled and cubed
•    3 T unsalted butter
•    6 oz  cream cheese, room temperature, cubed
•    8 1/2 oz  Camembert, very ripe, room temp, cubed, use rind
•    1 T sour cream
•    1 T  plain yogurt
•    1 1/2 tsp sweet paprika
•    1/2 tsp salt
•    1/2  tsp white pepper


Process all ingredients for 1 minute in a food processor with the metal chopping blade. Scrape down sides of bowl and process one minute more.

Pack the Liptauer in a 1 quart container, seal with lid and refrigerate for at least 24 hours. Serve with melba toast or crackers.

Gurkensalat (German Cucumber Salad)
•    2 large cucumbers, sliced thin
•    1/2 onion, sliced thin (optional)
•    1 teaspoon salt1/2 cup sour cream
•    2 tablespoons white sugar
•    2 tablespoons white vinegar
•    1 teaspoon dried dill
•    1 teaspoon dried parsley
•    1 teaspoon paprika
1.    Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
2.    Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
3.    Fold cucumber and onion slices into the sour cream mixture.
4.    Refrigerate 8 hours to over night; garnish with paprika to serve.



Potato Pancakes


  • 3 lbs potatoes, peeled

  • 1 large onion, quartered

  • 3 eggs, beaten

  • ½ cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1 tablespoon parsley


  1. Keep potatoes covered with cold water until ready to grate in the food processor.

  2. Fit the medium shredding blade into food processor and shred potatoes and onion.

  3. Dry potatoes and onion between sheets of paper towels.

  4. In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt.  In a large skillet heat 1/8” vegetable oil until hot.  Pour in 1/3 cup potato mixture, flattening with the back if a wooden spoon, and fry until crisp and golden brown on both sides, about 3 min per side.  Drain on paper towel and keep warm in a 100 degree oven.

  5. Serve with applesauce or sourcream.

Beer Kaese (Beer Cheese)


  • 1 pound sharp cheddar cheese, cut into 1/2-inch cubes

  • 1 tablespoon Worcestershire sauce

  • 1-1/2 teaspoons prepared mustard

  • 1 small garlic clove, minced

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 2/3 cup German beer or nonalcoholic beer

  • Assorted crackers


Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes. Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers. Yield: 2-1/2 cups.

German Apple Strudel Recipe (with butter puff pastry)


  • 2 - 3 apples (or pears), peeled and thinly sliced

  • 2 Tbsp sugar

  • 1 Tbsp flour

  • ¼ cup sliced almonds (optional)

  • ¼ cup raisins (optional)

  • ½ lb package of frozen butter puff pastry, thawed

  • 1 egg

  • 1 Tbsp water


  • Preheat oven to 375°F. Line a cookie sheet with parchment paper and grease and flour. 

  • Mix together apple slices, sugar, flour, almonds (if using) and raisins (if using) in a bowl.

  • Roll out dough on a floured surface until about 12" x 16".

  • Put the apple mixture down the bottom half of the long side of the pastry, leaving a 1-inch border around the outside.

  • Fold in the short sides and then roll up like a jelly roll.

  • Put strudel on baking sheet with the seam side down. 

  • Mix egg and water. Brush on strudel. Cut ¼-inch deep slashes across diagonally across top.

  • Bake for 35 - 40 minutes or until golden brown.

  • Let cool before sprinkling with powdered sugar and serving.

  • Makes about 6 servings

Apple Kuchen


  • 3 cups all-purpose flour, divided

  • 1/4 teaspoon salt

  • 1-1/2 cups cold butter, divided

  • 4 to 5 tablespoons ice water

  • 8 cups thinly sliced peeled tart apples (about 8 medium)

  • 2 cups sugar, divided

  • 2 teaspoons ground cinnamon


  • 1. Preheat oven to 350°. Place 2 cups flour and salt in a food processor; pulse until blended. Add 1 cup butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Press mixture onto bottom of a greased 13x9-in. baking pan. Bake 20-25 minutes or until edges are lightly browned. Cool on a wire rack.

  • 2. In a large bowl, combine apples, 1 cup sugar and cinnamon; toss to coat. Spoon over crust. Place remaining flour, butter and sugar in food processor; pulse until coarse crumbs form. Sprinkle over apples. Bake 60-70 minutes or until golden brown and apples are tender. Cool completely on a wire rack. Cut into bars. Yield: 2 dozen.




Reuben Roll-Ups


  • 1 tube (13.8 ounces) refrigerated pizza crust

  • 1 cup sauerkraut, well drained

  • 1 tablespoon Thousand Island salad dressing

  • 4 slices corned beef, halved

  • 4 slices Swiss cheese, halved


  • 1. Roll dough into a 12-in. x 9-in. rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up.

  •  Place seam side down on a greased baking sheet. Bake at 425° for 12-14 minutes or until golden. Yield: 8 roll-ups.


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