The Christmas Market

 

Celebrated each year on the first Saturday of December (in 2009, that’s December 5), the Christmas Market is the major fund-raiser for St. Paul … and is quickly becoming a major fun-raiser as well!  Modeled after the traditional outdoor markets of Germany, the event takes place under canopies in the gym of the Riverfront Community Center – from 9 AM until 7 PM.  Community vendors are able to market their wares in a setting surrounded by music, German food, and even a beer and wine tent (the unique mulled wine of Germany, gluwhein). 

 

For more information – about being a vendor or a volunteer – please contact the coordinator for this event, Cathenry (call her “Cat” for short), at: 913-651-2880.  Merry Christmas!

 

Be sure to watch the Seed Packet each month for news of the previous year’s event, and for information about preparing for the current and upcoming Market!

 

Recipes for dishes served at the  Christmas Market

 

Bean & Carrot Casserole

(Bohnen Und Karotten Auflauf)

½ Pounds Mushrooms

¼ t. Dill, Salt, Pepper

½ Cup Onion (Diced)

5 Strips Bacon

2 T. Butter or Margarine

4 Eggs

1 Can Green Beans (16 oz.)

3 oz Parmesan Cheese (shredded)

1 Can Carrots (16 oz.)

1 T. Cornstarch

 

Wash and slice mushrooms. Sauté in butter or margarine and onion for 5 minutes and set aside. Beat eggs with cornstarch. Add parmesan cheese and salt and pepper to taste. Set aside. Line a casserole (2 ½ quarts) with bacon strips and cover with drained beans. Sprinkle salt, pepper and dill weed over it. Cover that with a couple tablespoons of the egg mixture. Top with mushrooms and another couple tablespoons of the egg mixture. Add the drained carrots on top and pour the remainder of the egg mixture over it. Bake in a preheated oven at 400 degrees for 50 minutes.

 

Serves 4

 

Kartoffelsalat

Warm German Potato Salad

3 Pounds Small Red Potatoes, about 2 inches in diameter, washed well

3 Tablespoons Cider Vinegar

10 Slices Bacon, cut crosswise into ¼ inch strips (about ½ Pound)

¾ Cup Beef Broth

1 Large Onion, chopped (about 1 ½ cup)

2 Tablespoons Chopped Fresh Parsley Leaves

½ Teaspoon Sugar

Garnish: Chopped Fresh Parsley Leaves

 

In large saucepan combine potatoes with salted water to cover by one inch and simmer until just tender, about 20 minutes.

While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.

Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.

Pour off all but 3 tablespoons fat from skillet and saute’ onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 2 tablespoons vinegar, tossing gently, and season with salt and pepper.

Serve potato salad warm or at room temperature, garnished with parsley.

Serves 6