Jim Vorheis 5 c Whole wheat flour

2 1/2 c White flour

1/3 c Sugar

2 ts Sugar

2 ts Soda

2 Eggs

2 1/4 c Buttermilk

1 c Softened butter or margarine

In a large mixing bowl, combine the whole wheat flour, sugar, soda and salt.
In a separate bowl beat eggs until frothy and add buttermilk.
Combine milk mixture and softened butter with the flour mixture and beat with an electric mixer for 2 minutes.
Add white flour gradually and turn dough out onto a floured board.
Knead thoroughly.
Divide dough in half and shape into 2 round balls. Flatten the tops slightly and, with a

knife, cut an “X” about 1/2 inch deep.
Put loaves on a greased cookie sheet or into 2 9×5-inch loaf pans.
(For loaf pans, cut slash down center lengthwise.) Bake at 400 F for 50 minutes.
Cool before cutting into thin slices.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

3 lg Tomatoes

Salt 12 4″ filets of sole

Milk 1/2 c Flour

Freshly ground white pepper 3 Eggs, lightly beaten

2 c White bread crumbs

6 T Oil

3 lg Green peppers, roasted,

-seeded & cut into strips 3 lg Red peppers, roasted,

-seeded & cut into strips Freshly ground black pepper 4 T Sweet butter

——————————-ACHOVY BUTTER——————————-
8 T Sweet butter, softened

2 t Anchovy paste

1 T Lemon juice

———————————-GARNISH———————————- 6 Rolled anchovy filets

Quartered lemons Finely minced parsley Do not peel the tomatoes; cut them into thick slices and sprinkle them with salt.
Let them drain on a large plate for 30 minutes.
Dip the filets in milk.
Dry them lightly with paper towels.
Season the flour with salt and white pepper; dip the filets in the seasoned flour; transfer them to the beaten eggs and cover them well, then coat them thoroughly with bread crumbs.
Place the filets on a large platter and refrigerate for 1 hour.
Twenty minutes before you plan to serve, heat 3 T of olive oil in a large skillet; add the roasted pepper strips.
Cook for 2 or 3 minutes over high heat.
Season them with salt and black pepper.
Transfer them to a serving platter and keep them warm.
Set the pan aside.
In another skillet heat the 4 T of butter with 2 T of oil.
Add the filets, two at a time, and saute

them over medium heat for 3 minutes.
Turn them over carefully without breaking through the coating and saute for 3 to 4 minutes more.
Regulate the heat so as not to burn the fat.
While the sole is sauteeing, add a little more olive oil to the pan in which you sauteed the peppers.
Add the tomato slices and cook them quickly until they are heated through (about 2 minutes).
Remove the pan from the heat.
As soon as the filets are done, place them on the bed of peppers.
Top the filets with the tomato slices, decorated with the anchovy filets.
Surround the platter with quartered lemons and sprinkle with parsley.
In a small saucepan melt the softened butter over very low heat; add the anchovy paste and lemon juice. Pour the anchovy butter over the sole and tomatoes and serve immediately.

2 To 3 hard boiled eggs

1 (10 oz.?) can unmarinated

(plain) artichoke hearts x Mayonnaise x Sour cream x Cumin powder x Curry powder Chop the eggs and artichoke hearts into chunks big enough to eat and small enough to scoop up on a cracker. Mix equal parts sour cream and mayonnaise, enough to make it all moist and tasty, and add spices to your taste @ 2 parts curry to one part cumin.
I like it spicy myself, but you don’t want to overwhelm the delicate flavour of the artichoke.
Exceedingly popular at parties, and goes quickly; I make a batch, put it in the refrigerator, and gnosh my way through it in a day or so! From: ucismas@issc.unocal.com (Melyssa S.).
rfvc Digest V94 Issue #206, Sept.
24, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

3 md Raw potatoes

1 3/4 lb Potatoes, boiled in their

-jackets a day ahead 3 tb To 4 tb (heaping) flour

2 Eggs

1/4 c Water

Salt So called for their well-known propensity to slip (’glitschen’) off one’s plate, ‘Glitscher’ are also called ‘Wetzsteine’ (whetstones) because they are more or less the same shape (although shorter) as the old-fashioned sharpening stones used for a sickle or scythe blade.
Grate the raw potatoes into a bowl full of water, then place in a coarse muslin bag or wrap in a rolled-up dishtowel, and wring out thoroughly.
The boiled potatoes should be cooked a day in advance, then peeled and grated on the following day.
Combine the two, along with the flour, eggs, and water, and mix thoroughly; season with salt.
Shape the dumplings with wet hands.
The dumplings should be fairly long and pointed at both ends.
Cook in simmering salted water for about 20 minutes. Makes 4 to 6 servings.
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York.
1989 Posted by: Karin Brewer, Cooking Echo, 8/92

1 1/2 lb Lean ground meat

1/3 c Dry bread crumbs

2 Eggs

1/2 c Chopped onion

1 ts Basil leaves

1/2 ts Salt

1/4 ts Pepper

3 tb Dijon style mustard

3 tb Honey

2 tb Scallions, chopped

Preheat oven to 350.
Combine ground meat, bread crumbs, onions, basil, salt, and pepper.
Stir in egg(s), mixing lightly, but thoroughly.
Shape into loaf.
Place loaf in baking pan (or on a baking sheet, such as a broiler pan.
Combine honey and mustard, brush 1/2 mixture on loaf.
Bake uncovered for 30 minutes.
Brush with remaining glaze.
Bake for 20 to 30 more minutes.
Remove from oven, sprinkle with scallions.
This recipe was in our local paper, The Fairfax Journal, on Wednesday.
We had it last night and it’s delicious.
Lesley Rackowski

12 Regular or 48 miniature

-muffins 2 tb Coarsely chopped,

Peeled fresh ginger root 1 Or 2 lemons, well scrubbed

-and Patted dry 1/2 c (1 stick) butter, at room

Temperature 1 c Granulated sugar

2 lg Eggs

1 ts Baking soda

1 c Plain yogurt or buttermilk

2 c All-purpose flour

1/4 c Freshly squeezed lemon juice

2 tb Granulated sugar

Heat oven to 375 F.
Grease muffin cups or use foil or paper baking cups.
Finely chop the ginger.
Finely grate the lemon peel so you have 2 tablespoons.
In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time.
Add ginger and lemon peel.
Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
Fold flour into ginger mixture one third at a time, alternating with the yogurt.
When well blended, scoop into muffin cups.
Bake 18 to 20 minutes, or until lightly browned and springy to the touch. While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish.
Stir until sugar dissolves.
When muffins are baked, re

36 Kraft caramels

1/4 c Water

1/4 c Margarine

3/4 c Sugar

1/4 t Salt

1/2 t Vanilla

3 Eggs,beaten

1 c Pecan halves

1 9 ” unbaked pastry shell

Melt caramels with water & margarine in a saucepan over low heat.
Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well.
Stir in pecan halves & pour into pastry shell.Bake @ 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools.

12 Thick or 24 thin stalks

-asparagus, trimmed 6 tb Unsalted butter

6 sl Prosciutto, halved crosswise

-(2-3 oz total) 1/2 c All purpose flour, for

-dredging 2 Eggs

1 tb Vegetable oil

Servings: 4 DIRECTIONS: Fill a large, high sided skillet with salted water and bring to a boil.
Add the asparagus and cook until barely tender, about 10 minutes.
Drain in a colander, refresh under cold water and drain again.
Pat dry and spread on a platter.
In a small saucepan, melt 3 Tbsp of the butter.
Drizzle it over the asparagus.
Wrap 1 piece of prosciutto around the middle of 1 thick or 2 thin asparagus stalks.
Place the flour on a plate.
Beat the eggs in a wide shallow bowl.
Roll one of the asparagus bundles in the flour, then dip in the egg and return to the platter.
Repeat with the remaining bundles.
In a large skillet, heat the remaining 3 Tbsp butter and the oil over moderate heat.
Working in batches, add the asparagus bundles and fry, turning once, until golden, about 4 minutes.
Drain on paper towels; serve at once.
Source: Food & Wine magazine, 10/90 From: Sallie Austin

200 g Flour (1 3/4 cups)

2 Eggs

1/4 l Milk (1 cup plus 1 Tbsp)

1 pn Salt

Fat for frying Mix the flour and milk, then add the eggs, and season with salt.
In a skillet, melt a little fat over medium heat. As soon as the fat is hot, hold the skillet at a slight angle and pour in the batter in such a manner that the whole bottom of the skillet is covered with a thin layer.
As soon as the bottom of the pancake develops yellow spots, carefully loosen the edges with an eggturner, then flip the pancake to cook the other side.
Once the ‘Flaedle’ is done, set it aside for cooling.
If the ‘Flaedle’ is to be used in ‘Flaedle’-soup, roll it up and cut it into very thin slices.
Put into hot broth, and adjust seasoning to taste, with nutmeg, chopped parsley or chives, etc.
Serves 4.
From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976.
(Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

1 c Sugar

1 Lemon; rind of, grated

1/3 c Cooking oil

2 Eggs

1/2 c Milk

1 1/2 c Flour; sifted once

1 ts Baking powder

1/4 ts Salt

1/2 c Nuts; walnuts, pecans, etc.

- chopped fine ———————————–GLAZE———————————– 1/4 c Powdered sugar

3 ts Lemon juice

Mix all ingredients (except those for glaze) together in the order given.
Put the mixture in greased loaf pan.
Bake 45 mintues to 1 hour at 350 degrees.
After removing from the oven, glaze the top with mixture of confectioner’s sugar and lemon juice while the bread is still hot.
Serves 8 to 10.
Excellent for a brunch or teatime.
SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman