Ingredients:

2 lb. asparagus, fresh, any color
water, boiling, salted
1/4 cup butter
3 tablespoon parmesan cheese, grated
1 large egg, hard cooked

Procedure:

Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. Makes 6 servings.

Ingredients:

2 cans sauerkraut; canned (32 oz.)
2 tsp. paprika
1/2 tsp. caraway seeds
10 bacon; slices,rolled in flour
3 lb. spareribs; country style
6 beef bouillon cubes
1/2 tsp. pepper

Procedure:

Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 quarts hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into sauerkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer.

Ingredients:

2- 4 ounces slices of veal, inside rounds
salt and pepper
flour for dredging
egg wash for dipping-1 egg, beaten with 1/4 cup milk
seasoned bread crumbs, for coating
oil for pan frying
2 eggs
4 anchovies, rinsed
2 tablespoons unsalted butter
1 lemon, split
1 tablespoon chopped parsley
1 teaspoon capers, rinsed

Procedure:

Working with one piece of veal at a time, place the veal slice between two large pieces of plastic wrap. Using the flat side of a meat mallet, pound the meat until 1/4-inch thick, being careful not to make any tears in the meat. Repeat with the remaining piece of veal. Season the veal with salt and pepper. Dredge in the flour, shake off excess. Dip into the egg wash, allow excess to drip off. Coat in the bread crumbs. Heat 3/4 cup of oil in a large skillet until very hot. Place the veal pieces into the oil. (A sign of a good schnitzel is when the breading “bubbles” up while pan-frying). Cook until golden brown, about 2 minutes. Flip and cook until golden. Remove and keep warm on a service platter. Remove the excess oil from the skillet. Crack the eggs into the skillet, season and cook perfect sunny side up eggs. Place a cooked egg on top of each veal schnitzel. Criss-cross the egg with 2 anchovies each. In the same pan, brown the butter, squeeze in the lemon juice, add the parsley and capers and pour the sauce over the entire platter.

Ingredients:

2 pounds potatoes
1 large white onions
1 pound bacon
6 tablespoons vinegar
1/3 cup oil
1 cube beef or vegetable boullion
1 bundle green onions
2 tablespoons parsley
3 tablespoons brown mustard - (according to your taste)

Procedure:

Boil peeled or skins-on (according to your preference) potatoes in water and boullion for 15-20 minutes. (This may take longer if you are at high altitude). Don’t let them get to soft- a fork should go in but the potatoes should not fall apart. Fry bacon and crumble bacon into small pieces. Dice the white onion and fry it in the bacon grease. Chop the potatoes into cubes. Mix the bacon, white onion, oil, mustard, and vinegar together in a bowl that will be large enough to hold your potatoes. Chop the green onions. Toss the cooled potatoes in your sauce along with the green onions. Sprinkle with parsley, salt and pepper to taste.

Ingredients:

1 onions, chopped
8 garlic clove, crushed
1 carrots, diced
3 celery ribs, diced
1 tablespoons olive oil
6 cups water
1 cup lentils
1 bay leaf
1 ½ teaspoons salt (I used my lemon myrtle salt)
¼ teaspoon ground pepper
6 button mushrooms, diced
100 grams cabbage, diced
1 small potato, diced
100 grams green beans, trimmed and chopped
2 zucchini diced
1 teaspoon seeded mustard
1 pound veggie frankfurters, thinly sliced
2 tablespoons cider vinegar
3 tablespoons parsley

Procedure:

In a stockpot, heat oil. Add vegetables as you chop them in this order - onions, carrot, celery, cabbage, potato, mushrooms, garlic. This will take about 20 minutes. Add water, lentils, bay leaf, salt, pepper, mustard, beans and zucchini. Bring to a boil, reduce the heat, and cook slowly approximately 30 minutes til lentils and vegetables just cooked. Add thinly sliced veggie frankfurters and cook for another 10 minutes. Remove and discard the bay leaf. Remove from the heat and stir in cider vinegar and parsley.

Ingredients:

1-1/2 pounds ground beef (chuck is best)
1/2 pound ground pork sausage (seasoned or not)
2 eggs, lightly beaten
1 cup fine bread crumbs
1 large clove of garlic, pressed
1/2 cup minced sweet onion
1/4 cup minced green bell pepper
1 tsp dried oregano, crushed
1 teaspoon kosher salt
freshly ground pepper to taste
1 tbsp. worcestershire sauce
1 package dry Lipton’s onion soup mix
1/2 cup milk
1 (6-ounce) can tomato paste, divided use
2 to 4 strips bacon, cut in half (optional)

Procedure:

Preheat oven to 350 degrees F. Combine ground beef, pork sausage, eggs, bread crumbs, garlic, sweet onion, bell pepper, oregano, kosher salt, pepper, Worcestershire sauce, onion soup mix, milk, and half of the tomato paste. Gently mix only until combined. Do not overwork the meat or it will become tough. Form into a loaf. Cover with the remaining half can of tomato paste. Weave the bacon strips over the top. Bake 1 hour. Let meatloaf rest 15 minutes before cutting to serve. Makes 6 servings.

Ingredients:

2 (15 ounce) cans tomato sauce
3 tablespoons chili sauce
1 good-sized chopped onion, sauteed
1 pound bratwurst or sausage of your choice
3 tablespoons honey
1 teaspoon ground black pepper
2 cloves garlic (diced)
1 tablespoon paprika
curry powder to taste

Procedure:

Preheat oven to Broil/Grill for cooking sausages. Sausages can be sauteed or barbequed as well. Pour tomato sauce into a large saucepan, then stir all the other ingredients except for the curry powder and the sausage. Let simmer over medium heat for about 20-30 minutes after bringing to a boil. Meanwhile, broil/grill sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick. Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve. It is best to let each person decide how much curry powder they want so be sure to set some extra powder out on the table. Serve with french fries and rolls.

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

Procedure:

Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Makes 24 bars.

Ingredients:

3 bosc pears (about 1 1/2 pounds), peeled, cored, and cut into 1-inch chunks
2 tablespoons freshly squeezed lemon juice
4 tablespoons granulated sugar
8 tablespoons unsalted butter
2 tablespoons dried cranberries
4 tablespoons plain dry bread crumbs
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 sheets phyllo dough
2 tablespoons finely chopped toasted almonds
confectioners’ sugar for dusting (optional)
creme fraiche or whipped cream, for serving (optional)

Procedure:

Position a rack in the center of the oven and preheat to 400 degrees F. Toss pears with the lemon juice and 2 tablespoons of the granulated sugar. Melt butter in a small saucepan over medium-low heat. Set aside to cool, then skim the white foam off the surface and discard. Spoon the melted butter into a bowl, leaving behind the solids at the bottom of the saucepan. Heat 2 tablespoons of the reserved butter in a medium nonstick skillet over medium-high heat. Add pear mixture and cook until pears start to give off juices. Add cranberries, cover, and reduce heat to medium-low. Cook until pears are crisp-tender, about 7 minutes. Remove from heat and stir in 2 tablespoons of the bread crumbs; cool the mixture slightly. Combine remaining 2 tablespoons granulated sugar with allspice and ginger in a small bowl. Cut a piece of parchment paper slightly longer than the phyllo sheets and lay it with a long edge parallel to you. Set the stack of phyllo sheets beside it and cover with a clean kitchen towel. Transfer one sheet of phyllo to the parchment with a long edge facing you. Brush with some reserved butter and sprinkle with 1 teaspoon each of the nuts and sugar mixture. Repeat with each remaining phyllo, replacing the towel as you work. Sprinkle remaining 2 tablespoons bread crumbs over top sheet of phyllo. Spoon the pear mixture across the phyllo about 1 inch from the edge closest to you to make a mound, with a 2-inch border at each end. Using the parchment to help you get started, roll the phyllo tightly over the filling to make a log, seam-side down. Lift the parchment with the strudel onto a baking sheet. Bake until golden, about 30 minutes. Transfer on the baking sheet to a rack to cool. Trim ends with a serrated knife. Dust with confectioners’ sugar and serve warm or at room temperature with creme fraiche or whipped cream, if desired.
Style: Cut the strudel into thirds, then cut each one of the pieces in half on an angle. This way, you get beautiful portions that stand at attention, showing off the layers and the filling.

Ingredients:

1 lb. ground beef
1/3 cup rice, uncooked
2 tablespoons butter
1 onion, finely sliced
1 egg, well beaten
1 cup tomato soup
1 lemon, juice of
1 teaspoon sugar
1 teaspoon parsley, minced
1/2 cup chopped celery
salt & pepper
6 leaves cabbage

Procedure:

Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice.
To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put 2 tbsp of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot.