George's, you might want to try out the following classic German recipes.

Gutten Appetit! SAUERKRAUT AND APPLE SALAD 1 lb sauerkraut, drained and coarsely chopped 1 tbsp parsely, minced 1 tsp caraway seed 1 tsp anise seed 1 tsp sugar 2 tbsps sour cream 1 medium red apple, unpeeled and diced lettuce cups TO make salad, toss sauerkraut with parsley, caraway seed, anise seed, sugar and sour cream. Cover and chill for several hours. Add red diced apple just before serving in lettuce cups. Recipe serves five to six.

*** SAUERBRATEN WITH GRAVY 2 cups cider vinegar 1 cup brown sugar 2 large onions, sliced 2 bay leaves, crushed 11 tsps salt 4 lbs beef or pot roast 2 tblsps oil 1 tsp ginger 1 tsp allspice 1 tsp cloves 1 tsp peppercorns 2 cups cold water heavy cream or broth as needed 2 tblsps flour or 10 gingersnaps that have been crushed and blended with 1 cup cold water (gingersnaps add more flavour) IN a saucepan, combine vinegar, brown sugar, onions, bay leaves, salt, ginger, allspice, cloves and peppercorns. Bring mixture to a boil and remove from heat. Add water and let cool.

Put meat in a bowl that is just large enough to hold it. Add saucepan mixture, cover and refrigerate for three to four days, turning meat occasionally. After three days, remove meat and dry, strain marinade and reserve two cups.

In a Dutch oven, heat oil and brown meat on all sides. Add reserved marinade and bring to a boil. Reduce heat and simmer until tender (about two-and-a-half to three hours).

Remove meat from juice. Stir gingersnaps into juice, cook and stir until thickened and smooth. Add cream or broth to desired consistency. Cook over low heat.

*** GERMAN SWEET CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING Cake 4 ozs sweet chocolate 21 cups sifted cake flour 11 cups sugar 1 tsp baking soda 1 tsp baking powder 1 tsp salt 2 cup butter or margarine 1 cup buttermilk 1 tsp vanilla 2 eggs Coconut-Pecan Filling and Frosting 1 cup evaporated milk 1 cup sugar 3 egg yolks, slightly beaten 1 cup butter or margarine 1 tsp vanilla 11 cups flaked coconut 1 cup chopped pecans TO make filling/frosting, combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until mixture thickens (about 12 minutes). Remove mixture from heat and add coconut and pecans. Cool mixture until spreading consistency, beating occasionally. Set mixture aside.

To make cake, melt chocolate over very low heat and cool. Sift flour with sugar, baking soda, baking powder and salt. Stir butter in a mixer bowl to soften and then add the flour mixture, vanilla and 3 cup of the buttermilk.

Mix mixture to dampen flour and then beat with electric mixer for two minutes at medium speed, occasionally scraping the sides of the bowl. Add melted chocolate, eggs and remaining buttermilk. Beat for one minute longer.

Pour batter into three eight-inch layer pans that have been lined on the bottom with paper. Bake at 350 degrees Fahrenheit for 30 to 35 minutes or until cake tester inserted into the centres comes out clean. Cook cakes in pans for 15 minutes, remove and cool on racks. Once cool, spread filling on layers, stack them and cover with frosting.