4 ea Egg

1 lb Brown sugar

1 1/2 c Flour

1 t Baking powder

1 t Cinnamon

1/2 t Cloves

3/4 c Raisins

3/4 c Nuts, chopped

3/4 c Wine

1 x *or:

3/4 c Coffee

Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three times, add the baking powder and sift into the egg mixture alternately with the wine (or substituted coffee). Mix nuts and raisins together and sprinkle with 2 Tbsp of flour. Add to mixture and beat thoroughly. Pour batter in flat, greased pans and bake at 400-F about 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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

2 Carrots

2 Celery stalks

1 Parsley root

1 Onion, quartered

5 Peppercorns

1 Bay leaf

2 ts Salt

6 c Water

2 lb Fish fillet (carp, sole,

-pike, or similar fillets) -----------------------------------SAUCE----------------------------------- 3 tb Butter

3 tb Flour

3/4 c Horseradish, cream style

1 ts Sugar

1/4 ts Salt

2/3 c Sour cream

2 Eggs, hardboiled, peeled,

-and sieved 1. Combine vegetables, dry seasonings, and water in a saucepan or pot.

Bring to a boil; simmer 20 minutes, then strain. 2. Cook fish in the strained vegetable stock 6 to 10 minutes, or

until fish flakes easily. 3. Remove fish from stock. Arrange on serving platter and cover with

plastic wrap. Chill. 4. Strain fish stock and reserve 3/4 cup for horseradish sauce; cool.

5. For horseradish sauce, melt the butter in a saucepan, then blend in

flour until smooth, making what the French would call a roux. 6. Add the cooked fish stock gradually, stirring constantly. Cook

and stir until the sauce boils and becomes thick and smooth. 7. Remove from heat and stir in horseradish, sugar, salt, sour cream,

and eggs. Cool for 15 minutes. 8. Pour the horseradish sauce over the chilled fish, and garnish with

shredded lettuce.

2 tb Olive oil;xtra light with

-a dsh of sesame oil 2 Potatoes;russet, large

-each sliced lengthwise into -9 even "sticks" 1/2 ts -salt, freshly ground

------------------------------------FISH------------------------------------ 1/2 c Cornmeal

1/2 c Bread crumbs

1/2 ts Cayenne pepper

1/2 ts -salt, freshly ground

1 tb Parsley; fresh

-finely chopped 1/2 c Milk, 2%

1/4 c Flour,all purpose;sifted

1 tb Olive oil;extra light with a

-dash of sesame oil 4 Cod fillets;4 oz each with

-skin removed ------------------------------------PEAS------------------------------------ 1/4 c -Water

2 c Peas,frozen

1/8 ts -salt, freshly ground

1 Mint sprig

1 ts Sugar

----------------------------------GARNISH---------------------------------- 4 Watercress sprays;washed &

-dried well 1 Lemon;cut in wedges

Nutritional Profile: PER SERVING CLASSIC MINIMAX Calories 1104 516 Fat (gm) 57 13 Saturated fat (gm) 19 2 Calories from fat 46% 23% Chlorestrol (gm) 150 63 Sodium (gm) 2264 546 Fiber (gm) 8 8 TIME ESTIMATE: Hands on, 45 minutes COST ESTIMATE: Low Without a doubt, this is England's most famous dish. Always deep fried, the fish is mostly cod, and the batter made with eggs, milk and flour.Liberally salted, the fish and chips are traditionally doused with malt vinegar and wrapped in newspaper, so that everything goes limp. My recipe is designed not to flaunt tradition, but to make the taste available to those who count fat grams for good reason. My method delivers this "grease heaven" for a mere 13 grams of fat per serving...or 23 percents calories from fat. The peas are definitely not "classic" -t hey simply don't behave well in a newspaper...but then who does? Helpful Hints BIG CHIPS. The bigger the better! We experimented for some time with the idea that the larger the french fry the lower its fat content would be. It's simply a matter of exposed surface area. By cutting a large russet potato lengthwise into three slices both ways, you'll get nine potato sticks between 1/2" and 3/4". When they are cooked, you'll experience a completely new and fabulous taste - potato, almost free of grease. DIRECTIONS: THE CHIPS: Preheat the oven to 500F. In a large frying pan, heat the oil and fry the potato sticks until brown on all sides - about 13 minutes. Transfer the potatoes to a roaster pan and bake for 10 minutes. Remove from oven and sprinkle with the salt. THE FISH: In a small bowl, combine the cornmeal, bread crumbs, cayenne, salt, parsley and dill. Spread the mixture out on a large plate. Pour the milk, flour and oil out, each onto its own large plate. Set all 4 plates side by side. Dip the fillets first into the milk and then into the flour, turning until completely covered. Next dip the fish back into the milk, then into the bread crumb mixture and through the oil. Place the breaded cod on a baking sheet and bake for 8 minutes (you can time the fish to cook for the last 8 minutes with the chips.) THE PEAS: In a medium saucepan, bring the water to a boil and simmer the peas, salt, mint and sugar until the peas are tender - about 3 minutes. TO SERVE: Divide the fish and chips among 4 dinner plates. I serve this classic with a "handy" wedge of lemon (easy to squeeze), peas and watercress. It's the combination of golden browns and vivid greens and lemon yellow that makes such a great picture.

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.