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By MizzNezz on July 3, 2005
By Lali on September 9, 2007
By Sue Lau on June 2, 2010
By ~Leslie~ on November 3, 2013
"This is a different and delicious way to make Scrambled Eggs, my MIL used to make them this way and we loved them!
Very creamy. She said originally they used to make eggs this way to stretch the eggs further when feeding a large family, now we just make them because we like them!
From the Mennonite Cookbook.
*Caution: These eggs are of..."
Prep Time: 1 mins
Total Time: 6 mins
By Sackville on November 14, 2011
"This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake --..."
Prep Time: 20 mins
Total Time: 1 hrs 5 mins
By Sue Lau on September 10, 2004
"Who said they didn't like sauerkraut? C'mere! I got something for ya'! (I'll make you a believer yet!) The dipping sauce I used in the pic is honey mustard, but you could use whatever you like."
Prep Time: 25 mins
Total Time: 28 mins
By **Tinkerbell** on April 10, 2006
"This recipe, from the Dec/Jan 1996 issue of Taste of Home has been a family favorite since the first time i made it. It does require a little effort, but it's worth every minute. I make this on a regular basis, as well as when we have company over. I always serve homemade dinner rolls with it but traditionally it may have been served with potato..."
Ingredients: cooking oil, Dijon mustard...
Prep Time: 30 mins
Total Time: 2 hrs 30 mins