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 Surprisein 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

1 Box (15-oz) raisin bran

3 c Sugar

5 c Flour

5 ts Soda

2 ts Salt

1 1/2 ts Cloves

2 ts Nutmeg

3 ts Cinnamon

4 Eggs — beaten

1 c Oil

1 qt Buttermilk

2 ts Vanilla

3 pk Dried fruit bits

2 c Nuts

Cook fruit in water until done.
Drain.
Mix dry ingredients.
Add remaining ingredients.
Bake in muffin tins at 400 degrees for 20 minutes — if using miniature muffin tins, reduce baking time to 15 minutes.
Don’t know where this came from originally, my mother had it in her recipe box, but anytime I make these, everyone raves! >From Glen Hosey’s Recipe Collection Program, hosey@erols.com

Make a well in the flour, and pour the yeast mixture into it.
Let rest for 1/2 hour.

Then, add the remaining milk and the salt, and knead well. Vigorously beat the dough until it forms bubbles, then cover, and in a warm spot, let rest for 1 hour.

Cut off fist size pieces, and - on a floured pastry board - let these pieces rise one more time, for another 15 minutes.

In a wide pot, melt the fat, and then add warm, salted water to a depth of about 3/4 inch.
Add the dumplings, arranged in one layer, touching each other.

Put a lid on the pot, and additionally seal the edges - where the lid rests on the pot - with damp cloths in order to keep the steam inside.

Bake at low heat.
The dumplings should be done in about 20 minutes, and have the highly desirable ‘Schuepet’ (hard, brown crust) on the bottom.

‘Dampfnudle’ may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce.

Variation: DAMPFNUDLE IN DER SCHLEIFERBRUEH* (Steamed Dumplings in thin gravy):

Prepare as for regular ‘Dampfnudle’, but prior to arranging them in the pot, thoroughly dust the bottom of each dumpling with flour.

During the steaming process, the flour and water will form a whitish gravy that is called ‘Schleiferbrueh’.

[*Note: In the olden days, scissors-and-knife grinders would go from house to house, wheeling a little cart with a round, treadle-operated whetstone.

The bottom of the whetstone would be in a bit of water, which - with the treadle turning the stone - would keep the grinding surface wet.
As the grinder sharpened knives and scissors, a bit of the whetstone would wear off, and this somewhat cloudy water was the original application of the term ‘Schleiferbrueh’.
K.B.]

———————————THE CRUST———————————
1 1/4 c Flour;all purpose

1 ts Salt

4 tb Butter;sweet,cold&cut up

3 tb Shortening; cold

3 tb Water; ice

——————————–THE FILLING——————————–
3 Eggs; beaten

1 c Sugar

1/2 c Light corn syrup

1/2 c Dark corn syrup

1/3 c Butter; melted unsalted

2 tb Bourbon

1/2 ts Salt

1 c Pecans; chopped

1.
Crust - Place flour, sugar and salt in bowl of food processor.

Pulse just to combine.
Add butter and shortening.
Pulse until mixture resembles coarse meal.
With machine running, slowly pour in water.
Process just until mixture begins to come together.
Gently press dough into a ball.
Wrap in plastic and refrigerate for 30 minutes.
2.
On a lighly floured surface, roll out dough to fit a 9 in.
plate.
Place dough in plate and trim, crimp edges.
3.
Preheat oven 375 degrees.
4.FILLING Whisk together the eggs, sugar, corn syrups, butter, bourbon and salt.
Place the pecans in the bottom of the pie plate.
Pour the filling over the pecans.
Bake until set, about 35-40 minutes.

1 c Warm water (105 to 115

-degrees) 2 pk Active dry yeast

1/2 c Sugar

2 ts Salt

1/2 c (1 stick) butter or

-margarine, softened 3 Eggs, beaten

1 Egg, separated

5 1/2 To 6 - cups sifted

-all-purpose flour 1 c Raisins

1 c (8 oz) mixed candied peel

1/2 c (4 oz) red candied cherries,

-halved 1 tb Butter or margarine, melted

2 tb Water

2 tb Sugar

If possible, check temperature of warm water with a thermometer. Sprinkle yeast over water in a large bowl, stirring until dissolved.
Add 1/2 cup sugar, salt, 1/2 cup butter, 3 eggs, the egg yolk and 3 cups flour; beat with wooden spoon or electric mixer until smooth, about 2 minutes.
Gradually, add remaining flour; mix in last part with hand until dough leaves side of bowl.
Turn dough onto lightly floured board.
Knead until smooth, 5 minutes.
(Dough is soft.
)Place in lightly greased large bowl; turn to bring greased side up.
Cover with towel; let rise in a warm place, free from drafts, until double in bulk, about 1 hour.
Grease well and line inside of 8″ springform pan with 4″ strip of buttered brown paper.
Punch down dough; turn out onto lightly floured pastry cloth or board.
Knead in raisins and candied fruits until well distributed, about 5 minutes.
Place dough in prepared pan.
Brush top with 1 Tbsp melted

butter.
Cover with towel; let rise in warm place, free from drafts, until more than double in bulk, about 2 hours.
Preheat oven to 350 degrees.
With a sharp knife, cut deep cross on top of bread. Brush with egg white combined with 2 Tbsp water.
Bake 30 minutes. Remove bread form oven.
Brush again with egg white mixture and sprinkle with sugar.
Continue baking 30 minutes longer or until golden brown.
Remove from pan; cool on rack.
Makes 1 loaf.

1/3 c Sugar

2 ts Flour

1/2 ts Salt

3 Eggs

3 c Milk

1/4 ts Nutmeg

1 9″ unbaked pie shell

Combine sugar, flour, salt and eggs and mix until smooth.
Heat milk to boiling point.
Add 1 cup hot milk to egg mixture.
Pour that into the remaining hot milk.
Pour into unbaked pie shell.
Sprinkle nutmeg over top.
Bake at 350 degrees F.
for 45-60 minutes.
Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by Michael Hatala, Prodigy Food & Wine Board

3 ounces Package lime jello

1 cup Hot water

1 cup Sweetened shredded coconut

1/2 pound Butter — softened

2/3 cup Firmly packed brown sugar

1/4 cup Sugar

2 Eggs

2 tablespoons Milk

2 teaspoons Vanilla

1 3/4 cups Flour

1 teaspoon Baking soda

1/2 teaspoon Salt

2 1/2 cups Old fashioned oats

1 cup Chopped walnuts

1 cup Currants

—–TOOLS—–
2 small Bowls

lg Mixing bowl Slotted spoon Paper towels lg Spoon Cookie sheet Spatula Wire coolling rack With an adult’s help, preheat oven to 375F.

Mix jello and hot water in a small bowl.
Stir until jello is dissolved.
Add the shredded coconut, stir and set the bowl aside.

Beat the butter and sugars until creamy.
Add the eggs, milk and vanilla and beat again.
Set aside.

Combine the flour, baking soda and salt in a small bowl.
Add this to the big bowl and stir well.
Stir in oats, nuts and currants and mix.

With a slotted spoon, separate the shredded coconut from the gelatin and set the coconut on a few paper towels to drain.
Place another 2 paper towels on top of the coconut and press, squeezing out any liquid.
The leftover jello is not needed.
Add a cup of Spoon out tablespoon sized lumps of dough and place them 1-2″ apart on an ungreased cookie sheet.
Bake 9-10 minutes until golden brown. Allow lumps (which should now be shaped like steaming patties) to cool on cookie sheet for 1 minute.
Then, put on wire From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

If you have your own dipping tools and cups, this chart will come in handy! Following each color listed below, you will find the number of drops of each food coloring to be added to about 2 - 4 ounces of vinegar for dipping.

Lime - 24 yellow, 4 green
Purple - 15 blue, 5 red
Cantaloupe - 24 yellow, 2 red
Jade - 17 green, 3 blue
Plum - 10 red, 4 blue
Spearmint - 12 green, 6 yellow, 2 blue
Raspberry - 14 red, 6 blue
Maize - 24 yellow, 1 red
Watermelon - 25 red, 2 blue
Teal - 15 green, 5 blue
Grape - 17 blue, 3 red
Fuchsia - 18 red, 2 blue
Orange Sunset - 17 yellow, 3 red
Jungle Green - 14 green, 6 yellow

To make larger volumes, just keep the ratio the same (for
example, Lime is 24 parts yellow to 4 parts green; a ratio
of 6 to 1).

2 c Self-rising cornmeal

1 tb Sugar

1/2 ts Salt

1 1/4 c Milk

2 lg Eggs, lightly beaten

1/4 c Vegetable oil

1 ts Worchstershire sauce

1/4 ts Hot sauce

2 c Thinly sliced fresh okra

-(about 1/2 pound) 1/4 c Chopped onion

Combine first 3 ingredients in a medium bowl; make a well in center of mixture.
Combine milk and next 4 ingredients; add to dry ingredients, stirring just until moistened.
Fold in okra and onion. Grease muffin pans, and place in a 400′ oven for 5 minutes.
Quickly spoon batter into prepared pans, filling two-thirds full; bake at 400′ for 20 minutes or until lightly browned.
Remove from pans immediately.
Yield: 1-1/2 dozen

1 ea Cube margarine,melted,cooled

1 c Sugar

2 ea Eggs,beaten

1/2 t Vinegar

1 t Vanilla extract

1/2 c Chopped dates

1/2 c Coconut

1/2 c Chopped nuts

1 ea Unbaked pie shell

Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well.
Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree oven for 45 to 50 minutes or until brown.Makes 6 to 8 servings.

1 c All-purpose flour

1/2 c Quick-cooking rolled oats

1 1/2 ts Cinnamon

1/2 ts Salt

1/2 ts Baking powder

1/4 ts Baking soda

1 pn Ground cloves

2 Eggs

1/2 c Packed brown sugar

1/3 c Vegetable oil

1/2 ts Vanilla

1 c Apple sauce

In a large bowl, combine flour, oats, cinnamon, salt, baking powder, baking soda, nutmeg and cloves.
In separate bowl, beat eggs, sugar, oil and vanilla until frothy; stir in apple sauce. Pour over oats mixture; stir just until moistened.
Do not over mix. Spoon batter into paper-lined muffin pan; bake in 375F 190C oven for about 20 minutes or until firm to the touch.
Let cook in pan for 5 minutes.

Transfer muffins to rack; let cool completely.
Per serving: about 160 calories, 3 g Protein, 7 g fat, 22 g carbohydrate Source: Canadian Living [magazine] Jul 95 Contributed by: Edith Kehoe, Ottawa, Ontario, Canada Go-Lite is a collection of recipes compiled by Anne Lindsay and presented in “Health & Well-Fare” article [-=PAM=-] PA_Meadows@msn.com