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REGIONAL RECIPES: IN CINCINNATI, IT'S queen city saueRBRAten By Norma Antenueci Mrs. Antenueci conducts ‘The Kitchen Show 5 on WCPO-TV, Cincinnati A hundred years ago, German pio¬ neers came to Cincinnati—this beauti¬ ful “city on seven hills” set in the green valley of the mighty Ohio River. With them came generations of won¬ derful German recipes, and since our Queen City is now predominately German I chose this Sauerbraten as a typical, and favorite, Cincinnati dish. This special type of pot roast is hard to beat “taste wise” and it is a special favorite of the men. It is usually served with German potato dumplings, potato pancakes, or wide egg noodles. The addition of a tossed green salad, cheese cake, and your favorite bever¬ age makes this a well-rounded menu with a German air. Queen City Sauerbraten 4-5 lb. pot roast; 2 c. vinegar; 2 c. water; 3 t. salt, Vi t. pepper; 2 T brown sugar; 2 onions; tops from 3 celery stalks; 1 clove garlic; 2 bay leaves; 6 whole cloves; 12 gingersnaps. Put meat into large bowl. Heat vine¬ gar and water to which has been added salt, pepper and brown sugar. Spread chopped onions and celery tops over meat. Pour on vinegar mixture. Add garlic, bay leaves and cloves. Cover. Refrigerate for three to four days, turning meat several times during this time. Remove meat and, drain well. Strain liquid and save. Flour meat well on both sides. Brown it well in a minimum of fat in heavy Dutch oven. Cover and simmer over very low flame for 3 to 4 hours or until ten¬ der and thoroughly cooked. Add about 1 cup of liquid at the beginning of the cooking process and add more as it is needed. When Sauerbraten is done, remove the meat from the liquid and add crushed gingersnaps to thicken the gravy. Serves 6. Norma Antenueci displaying Sauerbraten. 22