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    10 Recipes

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    A "Stollen" is a German Christmas specialty, sort of a cross between cake and bread. You are supposed to make it about 2 weeks ahead of time, wrap in aluminum foil and let the aroma develop. There are many different versions of stollen. This one is a variation because my family hates the dried fruits which usually are included in such recipes. The preparation time includes the rising times. I recommend you stick around and play some board games with the family. It helps shorten the wait and is a good way to get in some family time. This makes 2 Stollen and is about 30 servings

    Recipe #490881

    A variation of one recipe I found in an old Betty Crocker Cookbook. You can make it ahead of time for basting ribs or serve it warm. It will coat about 4 lbs of spare ribs with enough sauce to serve on the side. You can also can the sauce for later or prepare the ribs and freeze them. If you are serving the ribs as an appetizer, have the butcher cut them into 4-rib servings. This recipe was used to make 8 x 4-rib servings.

    Recipe #485473

    This soup has the texture of a New England type chowder. You can serve it on its own or as a first course. The stock is made from the peels of about 2 to 2-1/2 lbs of white asparagus; add 2 carrots and an onion; simmer it in a little lemon juice, salt and about 6 liters of water. Afterwards, strain off the vegetables, keeping only the stock.

    Recipe #479277

    This meatloaf is a light savory version. The vegetables help to cut calories and definitely add flavor. It is even good on warmer days where you might not want a heavy meat dish. Serve with rice and a mushroom sauce. Add a side of homemade cabbage salad.

    Recipe #478759

    This recipe was invented the minute my oven broke. The dough was ready and waiting to be processed. Necessity being the mother of invention, I grabbed my wok and experimented. This makes a very soft bun with a beautifully pretzel colored crust. Serve it with butter or with a fresh cheese like quark, ricotta or marscapone. Important: It is really important when creating the "lye" for the pretzel crust to add the baking soda to the hot water and not the water to the baking soda. Also DO NOT DRINK THE BAKING SODA/WATER MIXTURE (LYE). You could become very ill. Discard it down the drain. You will need the following kitchen items: 1 large mixing bowl, 1 lid that fits the bowl, a large plate or a clean, freshly ironed tea towel, 1 smaller mixing bowl (optional), 1 fork, 1 mixer with dough kneading attachment (alt: wooden spoon), 1 large pot,1 sheet parchment paper or a large wooden cutting board,1 baking sheet with parchment paper slotted spoon or spatula,1 wok with lid,1 vegetable steamer

    Recipe #464905

    This is a quick and easy single serving recipe, which was shown as a clip on a local television broadcast. It is quick to make and uses ingredients that most people have at home. We tried it out right away and were impressed. I'm writing the basic recipe, but, of course, you can add more potatoes if you are really hungry or leave out the chili pepper (we did).

    Recipe #456624

    This recipe is a lighter version of Turkey Tetrazzini. It substitutes carbonated mineral water for the typical heavy cream found in most tetrazzini sauces. (You won't miss the cream—the carbonated water fools your tastebuds, there). I prepare the turkey, the sauce and the mushrooms in my wok, which is suitable for using in the oven. If you don't have a wok, then do the first steps in a large pan and use a deep casserole dish for baking in the oven. You can also use leftover cooked turkey and spaghetti to save some time.

    Recipe #452375

    This is a simple recipe derived from an old Betty Crocker's Cookbook, published 1979. It is great for mornings when the kids don't want cereal or when you want them to have a healthier snack for school. The recipe is not low in fat, therefore more suited for active children. You can substitute a different oil to alter the flavor — do look for a "healthy" choice. I altered the recipe slightly to suit our tastes and simplified one of the steps, choosing to chop the apples instead of grating them. Vanilla sugar can be substituted with 1 c. sugar and 1/4 teaspoon vanilla extract. You can make vanilla sugar yourself by placing a vanilla bean into a sealable jar and covering it with sugar, let it set at least 24 hours. It makes a great flavouring. Always close the jar tightly to retain the aroma and remember to refill the sugar now and then. Best served immediately. (But, then again, they are gone quickly, anyway)

    Recipe #449965

    A yummy June treat, when wild strawberries start growing in and around the garden.

    Recipe #377231

    A meat free »burger« great in the pan and good for the grill. The oatmeal and chopped mushrooms add a pleasant texture. 1 burger is pretty filling; when served with a risotto it makes a well balanced meal. I serve it with a yoghurt sauce ( 1/2 cup of mild yoghurt mixed with a teaspoon of mustard, a tablespoon of olive oil and mixed dried herbs). You can also use the recipe to create vegetarian »meatloaf« or »meatballs«.

    Recipe #373040


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