http://recipesbycindy.homestead.com/GermanRecipes....

http://www.recipesource.com/ethnic/europe/german/

these two are pretty inclusive. i'd had one for a long time where samples from an authentic cookbook were provided online to 'give you a taste' before you bought the book, but i can't find that link now, of course -- and the recipes from it were AWESOME!

other than links like the ones above, or recipes from ppl nice enough to provide them for you (like the respondent above, lol), your best bet would probably be german cookbooks. i had a friend bring back some authentic (but luckily written in english, not german) cookbooks from germany, and they're great. you can also do an online search for german cookbooks - and you'll run across ones that are smaller than the typical Fanny Farmer, etc, but which are completely authentic and absolutely wonderful to have!

good luck with the food - hope you find a way to recreate it that works for you!

Wienerschnitzel

INGREDIENTS:

1 1/2 pounds veal cutlets

1/2 cup all-purpose flour

3 tablespoons grated Parmesan cheese

2 eggs

1 teaspoon minced parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1 pinch ground nutmeg

2 tablespoons milk

1 cup dry bread crumbs

6 tablespoons butter

4 slices lemon

DIRECTIONS:

Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.

In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.

Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Dresdner Stollen

INGREDIENTS:

3 tablespoons raisins

3 tablespoons dried currants

3 ounces candied mixed citrus peel

3 tablespoons chopped candied cherries

4 tablespoons rum

3/4 tablespoon active dry yeast

6 tablespoons white sugar

1 1/2 tablespoons warm water (110 degrees F/45 degrees C)

4 cups all-purpose flour

1/2 cup blanched slivered almonds

1/2 cup milk

1/4 teaspoon almond extract

1/2 tablespoon grated lemon zest

1/2 teaspoon salt

1 egg

6 tablespoons butter, diced and softened

1/4 cup butter, melted

2 tablespoons confectioners' sugar

DIRECTIONS:

Place the fruit in a bowl with the rum, and soak for at least 1 hour. Sprinkle 1 1/2 tablespoons flour into the fruit, together with the almonds. Stir until the flour is completely absorbed.

In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Let stand for 15 minutes.

Warm the milk until it is lukewarm, and stir in the remaining sugar until it has dissolved. Stir in the almond extract and lemon rind.

Place all but 1/4 cup of the flour in a large bowl with the salt, and make a well in the center. Pour in the yeast mixture, and stir in a little of the flour from the edge of the well. Add egg and the milk and sugar mixture. Beat in softened butter. Mix together to form a dough.

Turn dough onto a floured work surface. Knead, using the rest of the flour, for 15 minutes, or until no longer sticky. Knead in fruit and almonds. Clean and dry the bowl, and brush the inside with 1 tablespoon melted butter. Brush the top of the dough with another 2 teaspoons melted butter or margarine, and place it in the bowl. Cover the dough with a clean cloth. Let rise for 2 hours, or until doubled in size.

Punch down the dough, and let it rest for 10 minutes. Roll it out into a 8 x 12 inch rectangle. Brush with remaining melted butter or margarine. Bring one long side across it, overlapping it in place with seam by about 1 inch. Press the edge gently to keep it in place. With floured hands, taper the ends of the loaf slightly and push the sides gently together to mound it in the center. The finished loaf should be about 3 1/2 inches wide and 14 inches long. Place the loaf on a floured baking sheet, and brush it with any remaining melted butter or margarine. Leave it in a warm place for 1 hour, or until doubled in size.

Bake at 375 degrees F (190 degrees C) for 45 minutes, or until golden and crusty. Cool on a wire rack. Just before serving the stollen, sift the confectioners' sugar over the top.

kielbasa sausage with sauerkraut.