Latest Articles

In a Dutch oven brown the veal in hot oil.

Cut the knackwurst into small cubes. Mince the pickles and onion.

Cream 1/2 cup butter and the sugar until light and fluffy.

In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned.

Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour).

Blend mayonnaise, sour cream and lemon juice.

Presoak peas, if necessary, according to package directions.

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs.

Put orange peel, lemon peel and cloves into a tea filter bag, tie shut with white yarn.

Fry onions in hot fat until transparent.

Peel the cucumber and slice it lengthwise.

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper.

Combine ingredients and marinate in refrigerator for at least 1 hour.

Blend thoroughly sour cream, yogurt, lemon juice and sugar.

Blend thoroughly sour cream, yogurt, lemon juice and sugar.

Wash and dry the seafood. Sprinkle with lemon juice and salt.

Cut peaches in half from stem to root end (don't peel). Twist to free from pit. Place peach halves, cut side up, in a 10" well-buttered baking dish.

boil potatoes in skins until just tender. while hot, remove skins and press through potato ricer in a large mound on a floured surface.

COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.

Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole.

Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan.

Mix 100 g flour with 100 cc water, cover and let rest for 24-48 h at 20xC.

Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.

Knead to make a stiff dough, if more flour is needed add a little more.

Mix vinegar,2 tbsp. Worcestershire sauce,1 tbsp. oregano and the garlic.

Pour into a pre-warmed glass, wrap glass in a napkin, and serve immediately.

Place frozen green beans in saucepan with boiling water, bouillon cube, and dill.

Brown meat in oil. Add sauce and bring to boil. Cover and simmer for 1 hour.

Peel and chop potatoes. Combine with vegetable oil and water.

Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy.

n large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120x to 130x F.)

Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk.

Place chicken in a lightly greased 12x8x2" baking dish (Pam works great). Arrange tomatoes, mushrooms, olives, and artichokes on top.

Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil.

Cook green beans according to package. Drain. Toss with butter.

Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt.

Preheat oven to 400F. Unroll dough and cut off one-fourth of dough crosswise; set aside.

Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise.

Heat the oil in a large frypan about 20 minutes before serving time.

Slice cutlets thin and pound to tenderize (except for fish, just slice thin). Melt butter in oil and bring to med heat. Dip cutlets in flour, then egg and saute on both sides until golden.

In a medium bowl cover brown rice with hot water and soak for 3 hours.

chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained

Mix ground meats, egg, bread crumbs, lemon juice, nutmeg, salt, and pepper for stuffing.

COMBINE BREAD CRUMBS AND CHEESE. FLATTEN CHICKEN BREASTS WITH FLAT SIDE OF KNIFE TO 1/2" THICKNES. DIP IN EGG THEN IN BREAD CRUMB MIXTURE.

Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat until mostly degreased. Remove from pan and set aside.

Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain.

Beat the egg with 1 tablespoon of lemon juice. Combine flour, garlic powder and paprika.

Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat.

Pound chicken breasts to about 1/4" thickness. Dredge in flour, salt and pepper.

Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep.