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    You are in: Home / Cookbooks / Switzerland
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    18 recipes in

    Switzerland


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    A simple grilled cheese sandwich from Marseilles. Adapted from Breads of the World.

    Recipe #468247

    Adapted from Woman's Day Encyclopedia of Cookery. This somewhat resembles tuna Nicoise, but is much simpler and contains mayonnaise. I have changed the recipe from 7 ounce cans of tuna to 6 ounce cans, and reduced the amount of mayonnaise slightly. You can substitute curry powder for the paprika and capers for the parsley.

    Recipe #455218

    Adapted from alleasyrecipes.com. "Delicious recipes brought from the Swiss table to yours."

    Recipe #455380

    If you don't have a cookie press, you can shape these with your hands.

    Recipe #397222

    A cheese tart appetizer or first course. Adapted from House and Garden's New Cookbook. Time does not include chilling time.

    Recipe #456813

    Adapted from the March, 2011 issue of Southern Living Magazine. The original did not list an amount for the cauliflower, so I'm assuming a serving size of 1/2 cup.

    Recipe #456180

    This recipe is from the canton of Ticino, the southernmost canton of Switzerland and the closest to Italy. Adapted from Cooking the Swiss Way. 1/4 teaspoon turmeric may be substituted for the saffron.

    Recipe #456011

    A Swiss main-dish casserole with potatoes, sausage, cheese and eggs. Adapted from Cooking the Swiss Way.

    Recipe #456012

    Adapted from Time/Life Foods of the World. This is a traditional Swiss breakfast dish. Serve with sausage, bacon, or ham. This must be prepared at least 6 hours in advance. Prep time does not include chilling time. NOTE: The original recipe has no instructions about the salt. I would add it with the cornmeal.

    Recipe #455324

    Adapted from Time/Life Foods of the World. This Swiss dish is traditionally served with a separate bowl of boiled new potatoes.

    Recipe #455322

    Adapted from the October 17, 2009 issue of Family Circle Magazine. Submitted by a reader, Shelly Fisher, who created it after having Swiss fondue in Europe. I don't think the garlic works, so I have made it optional.

    Recipe #455203

    I found this in Let's Talk Scents, an appetizer and hors d'oeuvres cookbook from the Queen of All Saints Altar and Rosary Society. Number of servings is a guess. Don't use that canned cheese in this! Half-and-half may be substituted for the wine.

    Recipe #455204

    Adapted from Pan American's Complete Round the World Cookbook. I recommend using a meat thermometer.

    Recipe #455213

    Adapted from Pan American's Compete Round the World Cookbook. This can be served hot or cold.

    Recipe #455209

    Adapted from Pan American's Complete Round the World Cookbook. Serve as a side dish for meat.

    Recipe #455214

    Easier than bread pudding, and a good way to use up stale bread. Adapted from Breads of the World. Do not freeze this recipe. NOTE: I hope my description didn't mislead anyone into thinking this is supposed to have the same texture as bread pudding. It isn't.

    Recipe #455223

    Adapted from City Egg, Country Egg.

    Recipe #455053

    Adapted from Pan American's Complete Round the World Cookbook. Posted for ZWT6.

    Recipe #423283


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