German-themed menu set for Chautauqua Tea


When Rosemary Hamblin and Jane Stevens heard a German band, Franconian Harmonics, would be performing at the annual Great American Brass Band Festival Chautauqua Tea, they quickly got to work adding German-themed edibles to the menu for the event.

"It's a central Kentucky interpretation of German foods," Hamblin said with a smile.

Black Forest Cake and Reubens jumped out at them as good German choices. At a suggestion, Hamblin said she was considering adding Rachels, or Turkey Reubens, to the menu as well.

With "Hansel and Gretel" in mind, they added gingerbread boys and girls, too.

Stevens has visited Germany. She says German cuisine favors cabbage, pork and potatoes. But Stevens' favorite food on the visit was fresh vegetables at an outdoor cafe.


(use fresh vegetables)

Green pepper chunks

Water chestnuts

Onion wedges


Cherry tomatoes


Zucchini slices

Pineapple chunks

Put any combination of vegetables on kebab sticks.

Basting Sauce

Teriyaki sauce

Barbecue sauce

Orange marmalade

Dry mustard

Mix (to taste) and brush on kebabs. Broil or grill.


Rye bread party slices

Dijon mustard

Kielbasa, cut in 1/4-inch slices


Swiss cheese slices

Dill pickle slices

Spread mustard on bread. Top with a slice of kielbasa, a teaspoon of sauerkraut, a slice of cheese and a pickle. Secure with toothpick. Bake at 450 degrees for 10 minutes, or microwave until hot.

Black Forest Tea Cakes

1 box chocolate cake mix

2 eggs

1 regular-sized can cherry pie mix

1 teaspoon almond extract

Mix. Bake at 350 degrees for about 18 minutes. Makes 24 medium or 36-plus mini-tea cakes.

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