“Kitchen Krafts,” Friend, Jan. 2007, 27
Enjoy these European recipes with family and friends.
6 slices bread
6 slices Swiss cheese
2 medium pears, peeled and sliced
1 tablespoon brown sugar
1 teaspoon cinnamon
Toast the bread slices. Arrange the cheese and pears on the toasted bread.
Mix the brown sugar and cinnamon and sprinkle it over the pears.
Broil for 7 minutes or until lightly browned. Let cool slightly and serve warm.
2 1/2 pounds (1.13 kg) potatoes
1 medium onion, chopped
2 tablespoons oil
1/4 pound (.11 kg) bacon, cooked and crumbled
salt, pepper, and nutmeg to taste
2 tablespoons butter
Boil potatoes in their skins for 20 minutes and then chill for several hours.
Place chopped onion in a skillet with the oil and cook until lightly browned.
Peel potatoes and finely grate them. Stir in onion, bacon, and seasonings.
Heat a 10-inch (25-cm) pan to medium high and coat it with 1 tablespoon of butter. Add the potato mixture to the pan and press it into a cake shape using a spatula. Turn down the heat to medium low and cook the potatoes until they are light brown on the bottom. Slide the potato cake onto a plate. Coat the pan with the other tablespoon of butter and return the potato cake to the pan, uncooked side facedown. Cook until browned and serve hot. Makes 6 servings.
1 cup butter
3 tablespoons powdered sugar
3 cups flour
1 teaspoon vanilla
1/3 cup jelly
optional: 36 almonds
Cream the butter, powdered sugar, and flour. Add the vanilla.
Roll the dough into balls, place them on a cookie sheet, and dent the top of each ball with your thumb. Fill the indents with a dab of jelly and, if you wish, top with an almond. Bake at 325˚F (163˚C) for about 15 minutes until the edges are lightly browned. Makes 3 dozen.
1 3/4 cups water
1 1/3 cups rolled oats, uncooked
3 cups peeled, seeded, and chopped oranges
1/2 cup chopped dates or raisins
1/2 cup chopped nuts
1 teaspoon cinnamon
Combine all the ingredients and refrigerate overnight. Serve for breakfast cold or hot with milk or yogurt. Makes 6 servings.