Chocolate Mousse / Mousse au Chocolat

Chocolate mousse is often made with unsweetened chocolate and has a bitter, strong flavor.This recipe, however, is for a light, sweet-tasting mousse that is sure to appeal to all chocolate lovers.

1 envelope unsweetened gelatin powder
¼ c. cold water
2 squares unsweetened baking chocolate
1 square semisweet baking chocolate
½ c. milk
½ c. sugar
1 pt. heavy cream

1. In a medium bowl, combine gelatin with water and set aside.
2. In a medium saucepan, combine milk and chocolate. Over low heat, stir until the chocolate is completely melted. Add the sugar. Stir until it dissolves completely. Let cool.
3. In a medium bowl, use an electric mixer to beat the heavy cream until it thickens and forms soft peaks.
4. Pour the chocolate mixture into a large mixing bowl. Use a spoon to combine the gelatin mixture with the chocolate.
5. Use a rubber scraper to fold one-third of the cream into the chocolate. Fold in remaining cream.
6. Pour into an attractive serving bowl or into individual serving dishes and cover with plastic wrap.
7. Cool in the refrigerator for at least 2 hours or overnight. Decorate with whipped cream or grated sweet chocolate before serving.

Preparation time: 15 minutes,
Chilling time: 2 hours
Serves 4

Traditional Leg of Lamb with White Beans / Mouton aux Morgettes

8 c. water
1 tbsp. margarine or butter
4 small onions, finely chopped
1 clove garlic, minced
2 small tomatoes, peeled* and seeded**
2 tbsp. thyme
2 c. water
1- to 3-lb. leg of lamb
4 to 6 cloves garlic
1 tbsp. margarine or butter
salt to taste
1 tbsp. fresh parsley, finely chopped
1 lb. dried white (Great Northern) beans

1. Place the beans in a large pot and cover them with 8 c. water.
2. Boil beans for 15 minutes. Drain and set aside.
3. In the same pot, melt the butter on low heat. Add the onions and sauté for 3 to 5 minutes, or until translucent.
4. Add the beans, the minced garlic clove, tomatoes, thyme, and 2 c. water.
5. Cover the pan and simmer on low heat for 1 hour and 30 minutes. Stir occasionally. If water evaporates, add another cup.
6. While beans are simmering, heat oven to 425°F. Wash meat under cool water. Pat dry with a paper towel. Place the leg of lamb in a roasting pan.
7. Peel 4 to 6 cloves of garlic and slice each of them down the middle. Make small cuts in the sides of the roast and insert garlic.
8. Sprinkle the meat with salt and bake for 30 to 45 minutes. (Allow 10 to 15 minutes of baking time for each pound.) Baste frequently with drippings.
9. Sprinkle finely chopped fresh parsley over the beans. Dot the beans with butter or margarine when ready to serve with the lamb.

Preparation time: 2 hours
Serves 6

*To peel a tomato, place it in a small saucepan of boiling water for about 1 minute. Remove with a slotted spoon and cool until the tomato is warm but no longer hot. Use a small paring knife to peel off the skin. It will come off easily.
**To seed a tomato, cut the peeled tomato in half and use a paring knife to cut out the seeds.

Strawberry Tartlets / Tartes aux Fraises

Crust:*
1½ c. flour
pinch of salt
1 tsp. sugar
4 tbsp. butter, chilled and cut into pieces
1 egg slightly beaten
½ tsp. vanilla extract

Filling:
2 lb. fresh strawberries, stems removed
10 tsp. raspberry or strawberry preserves
whipped cream or nondairy topping
chocolate shavings (optional)

1. Preheat the oven to 325ºF.
2. In a large bowl, mix together the flour, salt, and sugar. Add butter to the flour mixture. With a fork or pastry blender, work the butter into the dry ingredients until small "pebbles" begin to form.
3. Add the egg and vanilla. When the dough begins to stick together, use your hands to shape it into two large balls. Wrap the balls in plastic wrap and chill for 20 minutes.
4. Remove from the refrigerator. Roll dough out on a lightly floured surface with a rolling pin.
5. Place the miniature pie tins facedown on the dough. Using a paring knife, cut around the tins. Transfer the dough to the tins. Bake for 10 to 15 minutes or until the crust is golden and cooked through.
6. Just before serving, spread 1 tsp. fruit preserves on the bottom of each tartlet. Top with 4 or 5 fresh strawberries and a dollop of whipped cream. Sprinkle with chocolate shavings.

Preparation time: 15 minutes
Chilling time: 20 minutes
Baking time: 10 to 15 minutes
Serves 10

*If you do not have miniature tart tins, look for mini tart crusts in the freezer section at the local grocery store. Bake as directed on the package.

King’s Cake / Galette des Rois

To serve the galette des rois, place the crown on top of it. Cut into slices.Whoever finds the bean will be crowned king or queen for the day.

1¼ lb. frozen puff pastry, thawed
2 eggs
7 oz. pure almond paste* (softened)
1 dried bean (such as a pinto, kidney, or Great Northern bean)
1 cardboard crown (available at a dime store or party store)

1. Preheat the oven to 425°F. On a piece of wax paper, use a rolling pin to roll the puff pastry into a disk œ-inch thick. Use the wax paper to transfer the disk to a greased cookie sheet.
2. In a medium bowl, mix 1 egg with almond paste until smooth. Spread the mixture evenly onto the pastry. Place the bean on the almond paste.
3. On the wax paper, roll out a second disk Π-inch thick. Place this disk on top of the almond-filled disk and press it down tightly around the rim.
4. In a small bowl, use a whisk or a fork to lightly beat the remaining egg. Use a pastry brush to spread it on top of the disks.
5. Bake the galette for 20 minutes, then lower the temperature to 400°F.
6. Continue baking for another 25 minutes or until golden brown. Serve warm.

Preparation time: 15 minutes
Baking time: 45 minutes
Serves 8

*If you cannot find pure almond paste in the grocery store, make the recipe for Vanilla Pastry Cream on page 66. Substitute almond extract for the vanilla extract.

Yule Log / Bûche de Noël

Filling (Vanilla Pastry Cream):
2 tbsp. cornstarch
1 c. 1% lowfat milk
1 tsp. pure vanilla extract
1 large egg
1 large egg yolk
3 tbsp. sugar

1. Place the cornstarch in a small nonstick saucepan. Whisk in ¼c. of the milk until smooth.
2. Whisk in the remaining ³/₄ c. milk.
3. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and cook for one minute. Remove from heat. Add the vanilla extract.
4. In a small bowl, beat together the egg, egg yolk, and sugar. Continue stirring while you stir in a small amount of the warm milk mixture (2 to 3 tbsp.) to the egg mixture. (This will keep the eggs from cooking when you add them to the saucepan.)
5. While stirring the milk mixture in the saucepan, add the egg mixture.
6. Cook the egg-milk mixture over low heat, stirring constantly, for 1 minute, or until the mixture has thickened.
7. Use the pastry cream warm or chilled. Store in a sealed container in the refrigerator for up to two days.

Cake:
4 large egg whites
½ c. granulated sugar
4 egg yolks
1½ c. plus 2 tbsp. sifted all-purpose flour
1 tbsp. powdered sugar

1. Preheat the oven to 400°F. Line a jelly-roll pan* with parchment paper.
2. In a medium bowl, combine egg whites and 3 tbsp. of the granulated sugar. Beat with a mixer on medium speed until soft peaks form.
3. Beat in ¼ c. of the remaining granulated sugar. Beat on high speed until the whites are stiff and shiny.
4. In a large bowl, combine egg yolks and the remaining granulated sugar. Beat with the mixer on high speed until the mixture is pale and airy.
5. Using a rubber spatula, fold the egg whites into the yolks. When well blended, carefully fold in the flour until well mixed.
6. Spoon batter into the prepared pan and spread evenly. Bake 9 minutes, or until lightly browned. Remove from the oven and place the pan on a wire rack. Let stand for 5 minutes.
7. Dust a large piece of parchment paper with powdered sugar. Carefully turn the cake onto the paper. Spread the pastry cream over the surface of the cake. Using both hands, roll the cake lengthwise into a tight log.
8. Lift the parchment paper and transfer the cake to a serving platter; remove paper. Sprinkle yule log with powdered sugar.

Preparation time: 45 minutes
Serves 8

*If you dont have a jelly-roll pan, you can use a cookie sheet.

The Yule log is a traditional Christmas dessert in France.

Fresh Asparagus with Aioli / Asperges à l’Aioli

Asparagus:
1 lb. asparagus
½ tsp. salt
4 tbsp. (½ stick) unsalted butter*
salt and freshly ground pepper to taste

Aioli:**
1½ c. reduced-fat mayonnaise
4 garlic cloves, peeled and pressed
1½ tbsp. lemon juice
1½ tbsp. Dijon mustard
æ tsp. dried tarragon

1. Rinse the asparagus and cut off the woody ends.
2. Fill a steamer with about an inch of water. Add the asparagus to the basket. Cover and steam for 5 to 10 minutes, depending on the size of the stalks. Drain and pat dry with paper towels. Rinse with cold water to stop the cooking and then dry with paper towels.
3. To make aioli: While asparagus is steaming, combine mayonnaise, garlic cloves, lemon juice, Dijon mustard, and dried tarragon in a bowl. Refrigerate. (Makes 1½ c.)
4. Top the cold asparagus with aioli or classic vinaigrette (Green Salad recipe).

Preparation time: 15 to 20 minutes

*For a low-fat alternative, sprinkle hot asparagus with a little lemon juice instead of adding butter or margarine.
**Aioli may be stored in the refrigerator in a tightly sealed jar for up to one week.

Asparagus with aioli can be savored at holidays or anytime fresh asparagus is available.

Pears Helen / Poires Hélène

¼ c. chocolate syrup
4 to 8 scoops vanilla ice cream
4 canned pear halves, drained
¹/₃ c. raspberry or strawberry jam
1 tbsp. hot water

1. In the bottom of each of 4 sherbet glasses or bowls, put 2 tablespoons chocolate syrup.
2. On top of syrup, place 1 or 2 scoops of ice cream.
3. Place pear half, cut side down, on top of each portion of ice cream.
4. Combine jam and water in a separate bowl and spoon mixture over each pear.

Preparation time: 15 minutes
Serves 4

Pears Helen, or poires Hélène, is a flavorful medley of chocolate, pears, and jam that goes well with any meal.

Crepes with Strawberries / Crêpes aux Fraises

These crepes can easily be filled with other kinds of fresh fruit.Try using 3 c. of blueberries or sliced peaches instead of the strawberries. Delicious!

3 c. fresh, sliced strawberries
¹/₃ c. granulated sugar
8 oz. (1 c.) cottage cheese
8 oz. (1 c.) sour cream
½ c. powdered sugar
10 to 12 dessert crepes (see recipe on previous page)

1. Combine strawberries and granulated sugar. Set aside.
2. Beat cottage cheese in a blender or with an electric mixer until smooth. Add sour cream and powdered sugar and stir well.
3. Use about ²/₃ of fruit and creamy mixture to fill crepes. Fold crepes over.
4. Top with remaining fruit and creamy mixture, or top with fruit and powdered sugar.

Preparation time: 30 minutes
Makes 10 to 12 crepes

Crepes with strawberries are pleasing to both the eye and the palate. For variety, crepes can instead be filled with blueberries, peaches, or other fruit.

Dessert Crepe Batter

4 eggs
1 c. all-purpose flour
2 tbsp. sugar
1 c. milk
¼ c. water
1 tbsp. melted butter

1. Beat eggs in a bowl.
2. Add a little bit of the flour and sugar. Use an electric mixer or whisk to combine. Then add a little bit of the milk and water. Mix. Repeat until all of the flour, sugar, milk, and water are added. Then beat with a whisk or electric mixer until smooth.
3. Beat in melted butter.
4. Chill batter at least 1 hour.
5. Cook in a crepe pan as described in the recipe for basic crepe batter (see recipe on previous page).

Preparation time: 1 hour 15 minutes
Makes 20 to 25 crepes

Glazed Carrots / Carottes Vichy

1 lb. carrots, peeled and thinly sliced
¼ c. water
dash of salt
3 tbsp. butter or margarine
1 tsp. sugar

1. Place all ingredients in a medium-sized saucepan, stir, and cover tightly. Cook over low heat for about 10 minutes or until carrots are tender and glazed (covered evenly with the thick liquid), and most of the remaining liquid has cooked away.
2. Stir to coat with remaining liquid and serve.

Preparation time: 20 minutes
Serves 4

Peas French Style / Petits Pois à la Française

2 lb. fresh peas or 1 10-oz. package frozen tiny green peas
1 tsp. sugar
½ tsp. salt
dash of pepper
2 tbsp. minced fresh parsley
1½ c. finely shredded lettuce
¼c. butter or margarine
1 tbsp. water

1. If you have fresh peas, shell just before using.
2. Place all ingredients in a medium-sized saucepan and stir gently.
3. Cover tightly and cook over low heat for 20 minutes or until peas are tender. (For frozen peas, cover tightly and cook over low heat for 8 minutes. Then stir with a fork to break up any remaining frozen peas. Replace cover and cook 3 to 7 minutes longer or until peas are tender.)

Preparation time: 45 minutes
Serves 4

Potato Cake / Galette de Pommes de Terre

This buttery potato cake is a delicious side dish that goes well with any kind of meat or fish.

6 medium-sized baking potatoes, peeled and thinly sliced
salt and pepper to taste
¹/₃ c. melted butter or margarine

1. Place a layer of potato slices in the bottom of a greased 9-inch pie plate.
2. Season with small amount of salt and pepper. Repeat until all potato slices have been used.
3. Pour butter evenly over potatoes.
4. Do not cover dish. Cook in a 400°F oven until potatoes are tender (about 50 minutes).
5. Gently loosen the sides and bottom of cake with a spatula. Flip over onto a serving plate. Cut into wedges to serve.

Preparation time: 1 hour 15 minutes
Serves 6

Potato Cake / Galette de Pommes de Terre

This buttery potato cake is a delicious side dish that goes well with any kind of meat or fish.

6 medium-sized baking potatoes, peeled and thinly sliced
salt and pepper to taste
¹/₃ c. melted butter or margarine

1. Place a layer of potato slices in the bottom of a greased 9-inch pie plate.
2. Season with small amount of salt and pepper. Repeat until all potato slices have been used.
3. Pour butter evenly over potatoes.
4. Do not cover dish. Cook in a 400°F oven until potatoes are tender (about 50 minutes).
5. Gently loosen the sides and bottom of cake with a spatula. Flip over onto a serving plate. Cut into wedges to serve.

Preparation time: 1 hour 15 minutes
Serves 6

P ork Chops Normandy Style / Côtelettes de Porc Normande

2 tbsp. butter or margarine
1 tbsp. olive or vegetable oil
4 pork chops, about 1 inch thick
1 clove garlic, minced
1 medium-sized onion, thinly sliced
1¼ c. apple cider
¼ tsp. nutmeg
1½ tsp. salt
dash of pepper
1 large tart apple, peeled, cored, and cut into ¼-inch-thick slices
2 tbsp. brown sugar
3 tbsp. whipping cream

1. Heat butter and oil in a large skillet. Add chops and brown over medium-high heat. Reduce heat slightly and cook chops 6 minutes on each side.
2. Remove chops from the skillet and place on a serving platter. Pour off all but 3 tbsp. fat from the skillet.
3. Put garlic and onion in the skillet and sauté until onions are tender but not browned (about 5 minutes).
4. Add apple cider. Simmer sauce, covered, for 5 minutes.
5. Return pork chops to the skillet. Sprinkle with nutmeg, salt, and pepper. Arrange apple slices over pork chops and sprinkle chops and apples with brown sugar.
6. Cover and simmer for 15 to 20 minutes, or until chops and apples are tender.
7. Stir cream into the skillet with a whisk. Simmer 5 minutes, uncovered.*
8. Spoon apple slices and sauce over pork chops when you serve them.

Preparation time: 1 hour 15 minutes
Serves 4

*Fat-conscious cooks can make this dish without the sauce. The pork chops are quite tasty when made with just apples.

These pork chops Normandy style are a rich, delicious dish that may be served as a main dish at a family meal.

Pork Chops Normandy Style / Côtelettes de Porc Normande

2 tbsp. butter or margarine
1 tbsp. olive or vegetable oil
4 pork chops, about 1 inch thick
1 clove garlic, minced
1 medium-sized onion, thinly sliced
1¼ c. apple cider
¼ tsp. nutmeg
1½ tsp. salt
dash of pepper
1 large tart apple, peeled, cored, and cut into ¼-inch-thick slices
2 tbsp. brown sugar
3 tbsp. whipping cream

1. Heat butter and oil in a large skillet. Add chops and brown over medium-high heat. Reduce heat slightly and cook chops 6 minutes on each side.
2. Remove chops from the skillet and place on a serving platter. Pour off all but 3 tbsp. fat from the skillet.
3. Put garlic and onion in the skillet and sauté until onions are tender but not browned (about 5 minutes).
4. Add apple cider. Simmer sauce, covered, for 5 minutes.
5. Return pork chops to the skillet. Sprinkle with nutmeg, salt, and pepper. Arrange apple slices over pork chops and sprinkle chops and apples with brown sugar.
6. Cover and simmer for 15 to 20 minutes, or until chops and apples are tender.
7. Stir cream into the skillet with a whisk. Simmer 5 minutes, uncovered.*
8. Spoon apple slices and sauce over pork chops when you serve them.

Preparation time: 1 hour 15 minutes
Serves 4

*Fat-conscious cooks can make this dish without the sauce. The pork chops are quite tasty when made with just apples.

These pork chops Normandy style are a rich, delicious dish that may be served as a main dish at a family meal.

Sautéed Chicken / Sauté de Poulet

1 2½- to 3-lb. chicken, cut into serving pieces
¹/₃ c. all-purpose flour combined with ½ tsp. salt, ¼ tsp. thyme, and ¼ tsp. pepper
2 tbsp. butter or margarine
1 tbsp. olive or vegetable oil
½ tsp. thyme
1 bay leaf, finely crumbled
2 cloves garlic, finely chopped
1½ c. canned chicken broth
1 c. fresh mushrooms, sliced

1. Wash chicken pieces under cool running water. Pat dry with paper towels.
2. Put seasoned flour in a small, plastic bag. Place chicken pieces in the bag, one at a time, and shake to coat with flour.
3. Heat butter and oil in a large skillet or heavy pot. Add chicken and brown on both sides over medium-high heat. Reduce heat to low and cook, covered, for 20 minutes, turning chicken twice.
4. Sprinkle chicken pieces with thyme, bay leaf, and garlic. Slowly add chicken broth and mushrooms into the skillet.
5. Stir gently. Cover the skillet, but leave a small opening through which steam can escape. Cook over low heat for about 30 minutes, or until about half of the sauce has cooked away and chicken is tender.
6. Spoon sauce over chicken pieces when you serve them.

Preparation time: 1 hour
Serves 4

Accented with thyme, bay leaf, and garlic, this sautéed chicken is a savory main course.

Croque Monsieur

2 thick slices cooked ham
4 thick slices white bread, with crusts cut off
4 oz. Swiss or Gruyère cheese, grated (1 c. when grated)
3 tbsp. butter*
2 tsp. all-purpose flour
1 c. milk, heated
pepper
1 egg

1. Put ham slice on each of 2 bread slices. Then press all but 2 tbsp. grated cheese on top of ham.
2. Make sandwiches by firmly pressing another bread slice on top of each.
3. In a saucepan, heat 1 tbsp. butter, stir in flour, and let cook 1 minute.
4. Add warm milk and stir until thick and creamy.
5. Add 2 remaining tbsp. grated cheese. Add pepper to taste. Keep this sauce warm, but do not boil.
6. Beat egg and dip 2 sandwiches in it, making sure both sides of each sandwich are soaked.
7. Melt 2 remaining tbsp. butter in a frying pan. Fry sandwiches until golden and crisp on both sides.
8. Pour cheese sauce over each sandwich and serve.

Preparation time: 30 minutes
Serves 2

*To cut the saturated fat content, fry the sandwiches in 1 tbsp. of margarine or olive oil instead of butter. Spraying a nonstick pan with cooking spray is also an option.The sauce can be omitted, too.

Chocolate Pastry / Brioche au Chocolat

1 package refrigerated crescent rolls
6 tbsp. semisweet chocolate chips
powdered sugar (enough to sprinkle lightly on each pastry)

1. Preheat the oven to 400°F.
2. Remove the dough according to directions on package. Smooth out perforations (dotted lines) in dough with your fingers and cut dough into 6 rectangles.
3. In the center of each rectangle, place 1 tbsp. of chocolate chips. Bring each of the 4 corners of the rectangle to the middle and seal to make an envelope.
4. Place pastries on an ungreased cookie sheet and bake 10 to 15 minutes or until golden.
5. Remove and place pastries on a cooling rack. Sprinkle tops lightly with powdered sugar.
6. Serve while pastries are slightly warm.

Preparation time: 30 minutes
Makes 6

Chocolate Pastry / Brioche au Chocolat

1 package refrigerated crescent rolls
6 tbsp. semisweet chocolate chips
powdered sugar (enough to sprinkle lightly on each pastry)

1. Preheat the oven to 400°F.
2. Remove the dough according to directions on package. Smooth out perforations (dotted lines) in dough with your fingers and cut dough into 6 rectangles.
3. In the center of each rectangle, place 1 tbsp. of chocolate chips. Bring each of the 4 corners of the rectangle to the middle and seal to make an envelope.
4. Place pastries on an ungreased cookie sheet and bake 10 to 15 minutes or until golden.
5. Remove and place pastries on a cooling rack. Sprinkle tops lightly with powdered sugar.
6. Serve while pastries are slightly warm.

Preparation time: 30 minutes
Makes 6

Ham and Broccoli Crepes with Mornay Sauce / Crêpes au Broccoli et Jambon avec Sauce Mornay

Crepes:
1 lb. fresh broccoli spears or 2 8-oz. packages frozen broccoli spears
12 basic crepes (see Basic Crepe Batter recipe)
12 thin slices deli ham* (or ¼ c. chopped onions and 2 c. chopped, fresh mushrooms)
Mornay sauce

1. Fill a large saucepan with water and bring to a boil. Add broccoli and boil for 1 to 2 minutes. Drain and slice each spear in half.
2. If you are making the vegetarian version, heat 1 tbsp. of olive oil in a skillet over medium-high heat. Sauté the onions for about 5 minutes, or until translucent. Add the mushrooms and cook until soft. Remove the pan from heat.
3. Preheat the oven to 400°F.
4. Spread out crepes and cover each crepe with a slice of ham or mushroom mix.
5. Place 2 or 3 broccoli spears on top of ham or mushrooms and onions and roll up crepes.
6. Place crepes in a buttered ovenproof dish. Cover with foil and bake for 15 minutes.
7. Cover with Mornay sauce and serve.

Preparation time: 30 minutes
Makes 12 crepes

Mornay Sauce:
1 tbsp. butter
1 tbsp. all-purpose flour
1 c. milk
3 tbsp. grated Swiss cheese
1 tbsp. grated Parmesan cheese
½ tsp. mild prepared mustard (Dijon-style is best)
salt and pepper

1. Melt butter in a saucepan.
2. Remove from heat and stir in flour with a whisk.
3. Return to medium heat. Add milk slowly, stirring constantly until sauce is thickened.
4. Add remaining ingredients, salt and pepper to taste, and serve.

Preparation time: 15 minutes
Makes about 1¼ c.

*Try substituting a flavored tofu for the ham. Many grocery stores and coop markets offer a range of tasty tofu, such as Thai and Italian. Cut up the tofu in bite-sized chunks and add to the crepes, following the directions in Step 4 of the crepe recipe. (You may prefer to skip the Mornay Sauce if you choose to add tofu to your crepes.)

Moon Cakes

These special pastries are more than just tasty treats–they also have a heroic history. According to popular legend, secret messages hidden in moon cakes helped Chinese revolutionaries overthrow their Mongolian rulers in the 1300s.

4 c. all-purpose flour
1 tbsp. baking powder
½ tsp. salt
3 eggs
³/₄ c. sugar
³/₄ c. unsalted butter or margarine, melted
2 tbsp. water
1½ c. sweet red bean paste*
1 egg or egg white, lightly beaten

1. Preheat oven to 375ºF.
2. Combine flour, baking powder, and salt in a mixing bowl.
3. In a second bowl, beat 3 eggs and sugar until they thicken, about 10 minutes.
4. Add melted butter, water, and the flour mixture to eggs and sugar. Stir until the mixture becomes doughlike.
5. Using your hands, shape dough into a long rope about 1¼ inches thick. Cut into about 20 equal pieces.
6. Flatten each piece of dough into a circle about 3 inches across. Place about one teaspoonful of bean paste in the center of the circle and fold the edges of the dough toward the center. Pinch the edges together firmly to seal. (It may help to dampen your fingers with a little bit of water.)
7. Gently roll each cake into a ball and flatten slightly. Repeat with the remaining dough and filling.
8. Use a cookie cutter to lightly press a design into the top of each cake, or draw a design with a fork tine or toothpick. Place cakes one inch apart on an ungreased cookie sheet.
9. Lightly glaze the top of each cake with beaten egg. Place in the oven and bake for 30 minutes or until golden brown. Remove and allow to cool. Serve at room temperature.

Preparation time: 45 to 60 minutes
Cooking time: 30 minutes
Makes about 20 cakes

* Sweet red bean paste is sold in cans at most specialty grocery stores, but you can also make your own. Soak 1 c. of dried red beans (preferably the Tiensin variety, but adzuki will also work) in water for at least 3 hours. Drain and place in a saucepan with just enough water to cover the beans. Bring to a boil, drain, and rinse under cold water. Boil and drain again, then add fresh water and bring to a boil. Lower to a simmer and cook for 45 minutes to an hour, or until beans are very soft. Gradually stir in 1 c. sugar and a pinch of salt and remove from heat. Mash mixture in a food processor or with a potato masher until the biggest lumps are gone and leave to cool.

New Year’s Noodles

In China, New Year’s is something like a nationwide birthday party. During this festival, all Chinese people add a year to their age, no matter when they were born.

8 oz. dried rice noodles
12 dried Chinese or oyster mushrooms
1 c. chicken or vegetable broth
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. sugar
1 tbsp. peanut oil
1 tbsp. minced garlic
2 tsp. minced fresh ginger
1½ c. chopped Chinese (celery) cabbage
1½ c. bean sprouts
1 c. sliced bamboo shoots
1 tsp. sesame oil (optional)
1–2 scallions, chopped, for garnish

1. Prepare noodles according to package directions and set aside.
2. Soak mushrooms in warm water for 20 minutes. Squeeze dry, trim off stems, and cut into bite-sized pieces.
3. While mushrooms are soaking, make a sauce by mixing the chicken or vegetable broth, soy sauce, cornstarch, and sugar in a small bowl. Set aside.
4. In a skillet or wok, heat peanut oil. Add garlic and ginger and stir-fry until garlic barely begins to brown.
5. Add mushrooms, cabbage, bean sprouts, and bamboo shoots and stir-fry until tender (about 3 to 4 minutes).
6. Add sauce and noodles to pan. Lower heat, and simmer uncovered for 3 to 5 minutes.
7. Sprinkle with sesame oil, if desired, and toss well. Remove from heat, garnish with scallions, and serve.

Preparation time: 25 minutes
Cooking time: 15 minutes
Serves 4

Long noodles, a favorite dish at New Year’s, are also served at birthdays to ensure long life.

New Year’s Cake

Red dates, the color of happiness and celebration, add a festive touch to this traditional cake. Sometimes called jujubes, these dates can be found dried at most supermarkets or specialty stores.

4 to 5 Chinese dried red dates
cold water
11 oz. brown candy (about 5 slabs)
2 c. water, boiling
7 c. glutinous rice flour
vegetable oil
white sesame seeds to garnish (optional)

1. Soak dried dates in cold water until soft, about 30 minutes. Remove from water and cut into halves, removing the pits. Set aside.
2. Cut each slab of brown candy into two or three pieces and place in a glass or metal mixing bowl. Carefully add 2 c. boiling water and let candy dissolve and cool.
3. Place glutinous rice flour in a large bowl. Make a hollow in the center of the flour and pour the cool dissolved sugar (brown candy) into this hollow. Stir flour and sugar together.
4. When a dough begins to form, use your hands to knead it gently. If necessary, add cold water one tbsp. at a time until dough is smooth and shiny.
5. Lightly grease an 8-inch cake pan with vegetable oil. Place dough in pan and mold it to fill the pan.
6. Decorate the top of the cake with dates. Sprinkle sesame seeds over all, if desired.
7. Place pan in the rack of a steamer,* cover, and steam over high heat until cake begins to pull away from the sides of the pan, about 35 to 50 minutes. While steaming, check the water level. Add more if necessary.
8. Remove cake from steamer. Pour off any water that has collected on top of the cake. Set aside to cool. When completely cool, run a knife along the edge of the cake and turn it out of the pan. Wrap loosely in plastic wrap and refrigerate until ready to eat. (Cake is best if eaten the day after cooking.)
9. To serve, cut cake into small slices (not wedges). Serve at room temperature, or warm up by resteaming pieces on a plate.

Preparation time: 45 minutes
Steaming time: 45 to 60 minutes
Makes one 8-inch cake

* If you dont have a steamer, improvise by using common kitchen items. Place two glass mugs or a large tin can upside down in the bottom of a large pot with a tight-fitting lid. Fill with water up to about three-quarters of the height of the mugs or can. Carefully set a dinner plate on the mugs or can.The plate should not touch the inside of the pot. Place whatever is being steamed on the plate, place the lid on the pot, and bring water to a boil. As with a regular steamer, be sure to check the water level regularly and refill as necessary.

Sweet, rich New Year’s cake is a favorite holiday dessert in China.

New Year’s Cake

Red dates, the color of happiness and celebration, add a festive touch to this traditional cake. Sometimes called jujubes, these dates can be found dried at most supermarkets or specialty stores.

4 to 5 Chinese dried red dates
cold water
11 oz. brown candy (about 5 slabs)
2 c. water, boiling
7 c. glutinous rice flour
vegetable oil
white sesame seeds to garnish (optional)

1. Soak dried dates in cold water until soft, about 30 minutes. Remove from water and cut into halves, removing the pits. Set aside.
2. Cut each slab of brown candy into two or three pieces and place in a glass or metal mixing bowl. Carefully add 2 c. boiling water and let candy dissolve and cool.
3. Place glutinous rice flour in a large bowl. Make a hollow in the center of the flour and pour the cool dissolved sugar (brown candy) into this hollow. Stir flour and sugar together.
4. When a dough begins to form, use your hands to knead it gently. If necessary, add cold water one tbsp. at a time until dough is smooth and shiny.
5. Lightly grease an 8-inch cake pan with vegetable oil. Place dough in pan and mold it to fill the pan.
6. Decorate the top of the cake with dates. Sprinkle sesame seeds over all, if desired.
7. Place pan in the rack of a steamer,* cover, and steam over high heat until cake begins to pull away from the sides of the pan, about 35 to 50 minutes. While steaming, check the water level. Add more if necessary.
8. Remove cake from steamer. Pour off any water that has collected on top of the cake. Set aside to cool. When completely cool, run a knife along the edge of the cake and turn it out of the pan. Wrap loosely in plastic wrap and refrigerate until ready to eat. (Cake is best if eaten the day after cooking.)
9. To serve, cut cake into small slices (not wedges). Serve at room temperature, or warm up by resteaming pieces on a plate.

Preparation time: 45 minutes
Steaming time: 45 to 60 minutes
Makes one 8-inch cake

* If you dont have a steamer, improvise by using common kitchen items. Place two glass mugs or a large tin can upside down in the bottom of a large pot with a tight-fitting lid. Fill with water up to about three-quarters of the height of the mugs or can. Carefully set a dinner plate on the mugs or can.The plate should not touch the inside of the pot. Place whatever is being steamed on the plate, place the lid on the pot, and bring water to a boil. As with a regular steamer, be sure to check the water level regularly and refill as necessary.

Sweet, rich New Year’s cake is a favorite holiday dessert in China.

Boiled Dumplings

Dumplings:
3 c. finely chopped Chinese (celery) cabbage
1 tsp. salt
1 lb. lean ground pork*
1 c. chopped leeks
1 tbsp. minced ginger
1 tsp. minced garlic
1 tbsp. soy sauce
1 tbsp. cornstarch
1 package dumpling wrappers water

Dipping Sauce:
¼ c. soy sauce
2 tbsp. Chinese black vinegar

1. In a medium mixing bowl, toss cabbage with salt. Set aside. After 20 minutes, squeeze cabbage dry and place in a large mixing bowl.
2. Add pork, leeks, ginger, garlic, soy sauce, and cornstarch. Mix well.
3. Place a heaping tsp. of filling in the center of a dumpling wrapper. Dampen fingers with water and wet the inside edge of the wrapper. Fold to make a half-circle and press edges together to seal. Repeat with remaining filling.
4. For dipping sauce, mix soy sauce and black vinegar and set aside.
5. Bring a large half-full pot of water to a boil. Add 10 dumplings, or as many as will fit without crowding. When water returns to a boil, add ½ c. cold water. Return to a boil, add ½ c. cold water, and boil a third time. Carefully remove dumplings with a slotted spoon and drain. Repeat with remaining dumplings. Serve warm with dipping sauce.

Preparation time: 45 to 55 minutes
Cooking time: 35 to 55 minutes
Makes about 50 dumplings

*To make delicious vegetarian dumplings, replace the pork with an extra 2 c. of cabbage and 2 or 3 c. of mushrooms, cut into strips.

Preparing dumplings can be a big job, but its worth it.To make it more fun, invite friends or family to help. Chances are, theyll stick around to help you eat them, too.

Boiled Dumplings

Dumplings:
3 c. finely chopped Chinese (celery) cabbage
1 tsp. salt
1 lb. lean ground pork*
1 c. chopped leeks
1 tbsp. minced ginger
1 tsp. minced garlic
1 tbsp. soy sauce
1 tbsp. cornstarch
1 package dumpling wrappers water

Dipping Sauce:
¼ c. soy sauce
2 tbsp. Chinese black vinegar

1. In a medium mixing bowl, toss cabbage with salt. Set aside. After 20 minutes, squeeze cabbage dry and place in a large mixing bowl.
2. Add pork, leeks, ginger, garlic, soy sauce, and cornstarch. Mix well.
3. Place a heaping tsp. of filling in the center of a dumpling wrapper. Dampen fingers with water and wet the inside edge of the wrapper. Fold to make a half-circle and press edges together to seal. Repeat with remaining filling.
4. For dipping sauce, mix soy sauce and black vinegar and set aside.
5. Bring a large half-full pot of water to a boil. Add 10 dumplings, or as many as will fit without crowding. When water returns to a boil, add ½ c. cold water. Return to a boil, add ½ c. cold water, and boil a third time. Carefully remove dumplings with a slotted spoon and drain. Repeat with remaining dumplings. Serve warm with dipping sauce.

Preparation time: 45 to 55 minutes
Cooking time: 35 to 55 minutes
Makes about 50 dumplings

*To make delicious vegetarian dumplings, replace the pork with an extra 2 c. of cabbage and 2 or 3 c. of mushrooms, cut into strips.

Preparing dumplings can be a big job, but its worth it.To make it more fun, invite friends or family to help. Chances are, theyll stick around to help you eat them, too.

Fortune Cookies

1 c. margarine, softened
½ c. sugar 1 egg
2½ tsp. vanilla extract
3¼ c. flour
½ tsp. baking powder

1. Combine margarine, sugar, egg, and vanilla. Mix until smooth. Add flour and baking powder. Stir everything together to form a ball of dough.
2. Lightly flour a wooden board or flat surface. With a rolling pin, roll half of dough very thin. Use a circle-shaped cookie cutter or the top of a large glass (about 2½ inches wide) to cut out circles in dough. (Cut dough into other shapes, if you wish.)
3. Put a fortune in each circle, off to one side.* Fold the circle in half and then in half again. Pinch edges to seal.
4. Preheat the oven to 425ºF.
5. Reroll leftover scraps of dough and make cookies from them. Then roll and make cookies from other half of dough.
6. Bake cookies for about 10 minutes or until they are lightly browned. Serve when cool.

Preparation time: 30 to 45 minutes
Baking time: 10 minutes
Makes 25 cookies

*To make the fortunes for your cookies, cut white paper into 25 strips about 2 inches long and ³/₄ inches wide and write a for tune on each one.

Part of the fun of making fortune cookies is creating your own personal fortunes for each one. These fortunes can be anything from predictions of the future to old sayings. Be creative!

Fortune Cookies

1 c. margarine, softened
½ c. sugar 1 egg
2½ tsp. vanilla extract
3¼ c. flour
½ tsp. baking powder

1. Combine margarine, sugar, egg, and vanilla. Mix until smooth. Add flour and baking powder. Stir everything together to form a ball of dough.
2. Lightly flour a wooden board or flat surface. With a rolling pin, roll half of dough very thin. Use a circle-shaped cookie cutter or the top of a large glass (about 2½ inches wide) to cut out circles in dough. (Cut dough into other shapes, if you wish.)
3. Put a fortune in each circle, off to one side.* Fold the circle in half and then in half again. Pinch edges to seal.
4. Preheat the oven to 425ºF.
5. Reroll leftover scraps of dough and make cookies from them. Then roll and make cookies from other half of dough.
6. Bake cookies for about 10 minutes or until they are lightly browned. Serve when cool.

Preparation time: 30 to 45 minutes
Baking time: 10 minutes
Makes 25 cookies

*To make the fortunes for your cookies, cut white paper into 25 strips about 2 inches long and ³/₄ inches wide and write a for tune on each one.

Part of the fun of making fortune cookies is creating your own personal fortunes for each one. These fortunes can be anything from predictions of the future to old sayings. Be creative!

Almond Cookies

Serve these little cookies as an afternoon snack with a pot of tea.What a treat!

2½ c. all-purpose flour
1 c. sugar
1 tsp. baking soda
¼ tsp. salt
1 c. vegetable shortening
2 eggs, beaten
1 tbsp. almond extract
¼ c. blanched unsalted almonds

1. Mix dry ingredients in a bowl.
2. Cut shortening into dry ingredients with a fork or pastry cutter.
3. Add beaten eggs and almond extract. Stir with a spoon until well mixed.
4. Preheat the oven to 325ºF.
5. Shape dough into balls the size of a large cherry.
6. Put on greased cookie sheets. Press an almond into the center of each cookie to slightly flatten.
7. Bake for 15 to 25 minutes, or until lightly browned.

Preparation time: 20 to 25 minutes
Baking time: 15 to 25 minutes
Makes about 4 dozen cookies

Almond Fruit Float

This light, cool dessert makes a refreshing treat on a hot day.

1 envelope unflavored gelatin
1 c. water
½ c. sugar
½ c. milk
1 tbsp. almond extract
1 13-oz. can fruit with syrup, or 1–2 c. fresh fruit, cut into pieces*

1. In a saucepan, dissolve gelatin in water. Place over high heat and bring to a boil. Then reduce heat to low.
2. Add sugar and stir until thoroughly dissolved.
3. Stir in milk and almond extract. Mix well.
4. Pour into a deep, square pan and allow to cool to room temperature. Then put in refrigerator to chill.
5. When cool, cut into cubes and serve topped with fruit and syrup. If there is not enough syrup with the fruit, make a syrup by mixing 1 c. of water with 3 tbsp. sugar and ¼ tsp. almond extract and heating until sugar dissolves.

Cooking time: 15 to 20 minutes
Cooling time: 45 to 60 minutes
Serves 6

*Any kind of fruit, fresh or canned, may be used in this recipe. Mandarin oranges, sliced peaches, fruit cocktail, and pineapple all make delicious floats.

Top off a traditional Chinese meal with an almond fruit float.Your taste buds will thank you!

Bean Sprouts with Scallions

Crunchy bean sprouts and zesty scallions make a delightful accent to any meal.

2 tbsp. vegetable oil
1 lb. fresh bean sprouts, or 1 16-oz. can bean sprouts, drained*
1 tsp. salt
4 chopped scallions

1. Heat oil in a skillet or wok.
2. Add bean sprouts. Stir-fry for 2 minutes. Add salt.
3. Stir in scallions and cook for 2 more minutes.

Preparation time: 5 minutes
Cooking time: 5 to 10 minutes
Serves 4

* If you use fresh bean sprouts for this recipe, be sure to choose sprouts that are firm and white. Many Chinese cooks like to trim off both ends of the sprouts, which may have a slightly bitter flavor.

Chinese Cabbage

1 lb. Chinese cabbage*
½ c. canned chicken or vegetable brpth
1 tbsp. cornstarch
2 tbsp. vegetable oil
1 tsp. salt

1. Wash cabbage and pat dry with paper towels. Slice in half and remove tough core with the tip of your knife. Then slice the cabbage into 1-inch pieces.
2. Mix chicken or vegetable broth and cornstarch. Set aside.
3. Heat oil in a skillet or wok.
4. Add Chinese cabbage and salt. Stir-fry for 4 minutes.
5. Add broth and cornstarch mixture. Mix all ingredients well and cook about 30 seconds or until broth is heated through.

Preparation time: 10 minutes
Cooking time: 5 to 10 minutes
Serves 4

*Try using bok choy, stalks and all, in place of Chinese cabbage in this versatile recipe. The stem pieces will take longer to cook than the leafy pieces, so add them a minute or two before the leaves. For extra zip, briefly stir-fry 2 thin slices of fresh ginger with the oil in Step 3.

Crisp, healthy Chinese cabbage is a welcome addition to any meal.

Shrimp with Hoisin Sauce

The sweetness of hoisin sauce and the spice of ginger and garlic make this dish a rich, tasty treat.

1 lb. medium-sized fresh shrimp, shelled and deveined, or 2 7-oz. packages frozen raw shrimp, thawed*
½ c. water
1 tbsp. cornstarch
2 tbsp. soy sauce
½ c. hoisin sauce
¼ c. vegetable oil
2 thin slices fresh ginger root, peeled and minced
1 clove garlic, crushed
3 scallions, cut into 1-inch pieces

1. Mix water, cornstarch, soy sauce, and hoisin sauce in a bowl. Set aside.
2. Heat oil in a skillet or wok.
3. Add ginger root and garlic.
4. Add shrimp and stir-fry until they turn pink (about 5 minutes).
5. Add scallions and stir-fry for 1 minute.
6. Add sauce mixture and cook for 2 minutes.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 4

* If you use fresh shrimp for this recipe, you may be able to have it peeled and deveined at the grocery store. Otherwise, you can do it yourself. Hold the shrimp so that the underside is facing you. Starting at the head, use your fingers to peel off the shell from the head toward the tail. Then, using a sharp knife, carefully make a shallow cut all the way down the middle of the back. Hold the shrimp under cold running water to rinse out the dark vein.

Pork with Green Pepper and Pineapple

This is a simple version of a sweet and sour dish, a traditional recipe that has become a favorite in Chinese restaurants all over the world.

1 lb. lean pork*
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. sugar
½ c. pineapple juice (drained from can of unsweetened pineapple chunks)
3–4 tbsp. vegetable oil
1 c. chopped green pepper
½ c. thinly sliced carrots
1 c. pineapple chunks

1. Slice pork thinly. (This is easiest when meat is partly frozen.)
2. Combine soy sauce and 1 tbsp. cornstarch in a bowl. Add pork to this mixture, stir, and set aside.
3. Mix remaining cornstarch with sugar and ½ c. pineapple juice. Set aside.
4. Heat 3 tbsp. of oil in a large skillet or wok.
5. Add pork to the skillet and stir-fry 4 to 7 minutes, or until white all the way through.
6. Add pineapple juice mixture to meat and blend thoroughly. Remove from skillet and set aside. I
7. f necessary, add up to 2 tbsp. of additional oil to skillet. Stir-fry green pepper, carrots, and pineapple chunks for about 3 minutes. Blend thoroughly with pork and serve.

Preparation time: 15 to 20 minutes
Cooking time: 15 to 20 minutes
Serves 4

*This flavorful dish can easily be adapted to vegetarian tastes. Simply double the amount of green peppers, carrots, and pineapple in place of the pork and enjoy over steaming white rice! Red bell peppers also make a tasty addition to the mixture.

Sweet and tangy, pork with green pepper and pineapple is typical of Cantonese cooking.

Spiced Roast Chicken

3-to 4-lb. chicken pieces (drum-sticks, wings, and thighs)*
¼ c. soy sauce
2 cloves garlic, crushed
1 tsp. black pepper
¼ c. sugar
2 tbsp. vegetable oil
several lettuce leaves

1. Rinse chicken in cool water and pat dry with paper towels.
2. Mix soy sauce, garlic, pepper, sugar, and oil in a bowl.
3. Thoroughly rub chicken pieces with this mixture. Save unused portion of mixture for later use.
4. Place chicken on a plate and let stand for 2 to 4 hours in the refrigerator.
5. Place chicken on a rack in a roasting pan and roast uncovered for 1½ hours at 350ºF. Turn chicken and drizzle with remaining soy sauce mixture every half hour during roasting.
6. When chicken is done, remove from the oven. Arrange pieces on a bed of lettuce on a serving platter.

Preparation time: 10 minutes
Refrigeration time: 2 to 4 hours
Cooking time: 1½ hours
Serves 4

*After handling raw chicken or other poultry, always remember to thoroughly wash your hands, utensils, and preparation area with soapy hot water. Also, when checking chicken for doneness, it's a good idea to cut it open gently to make sure that the meat is white (not pink) all the way through.

Tired of the same old chicken recipes? Liven up dinnertime with spiced roast chicken.

Stir-Fried Beef with Sugar Peas

Remember to work quickly when you make any stir-fried dish. Have everything cut and measured before you start cooking. Cook the meat and vegetables just until they are tender.

1 lb. lean steak (any boneless cut)
1 tbsp. soy sauce
1 tbsp. oyster sauce (optional)
2 tbsp. cornstarch
1 tsp. sesame oil (optional)
1 tsp. sugar
2 c. sugar (snow) peas*
4 tbsp. vegetable oil
½ tsp. salt
½ c. sliced water chestnuts or bamboo shoots
½ c. sliced mushrooms

1. Cut beef across the grain into thin slices. (Meat is easier to cut thinly when it is partly frozen.)
2. Marinate beef in mixture of soy sauce, oyster sauce, cornstarch, sesame oil, and sugar. Set aside.
3. Remove stems and strings from sugar peas, leaving pods intact. Rinse and pat dry with paper towels.
4. Put 2 tbsp. vegetable oil in a hot skillet or wok. Add salt, sugar peas, water chestnuts or bamboo shoots, and mushrooms. Cook, stirring constantly, until peas become a dark green (about 2 minutes). Remove to a bowl.
5. In the same skillet, add remaining 2 tbsp. vegetable oil. Add beef mixture and stir constantly until beef is almost done (about 5 minutes).
6. Return sugar peas, water chestnuts, and mushrooms to the skillet and mix well until heated through.

Preparation time: 15 to 20 minutes
Cooking time: 10 minutes
Serves 4

* If you have trouble finding sugar (snow) peas, use broccoli, green beans, or any other chopped green vegetable. Pork, chicken, or tofu may also be substituted for beef.

Fried Rice

Making fried rice is an excellent way to use odds and ends from the refrigerator. Fried rice is very economical, and it can be a complete and nourishing meal by itself.*

4 c. cooked long-grain rice, cold (see rice recipe)
3 tbsp. vegetable oil
½ c. chopped onion
2 eggs, beaten (optional)
2 tbsp. soy sauce

1. Use a fork to loosen and separate grains of cooked rice.
2. Place a large skillet or wok over high heat. Add 2 tbsp. oil and heat thoroughly.
3. Fry onion to a light golden brown. Remove to a plate.
4. Add remaining 1 tbsp. oil to the skillet. Add eggs, if desired, and stir-fry until done.
5. Add rice to pan. Stir in soy sauce. Add onion, mix thoroughly, and continue heating until completely hot.

Preparation time: 10 to 15 minutes
Cooking time: 15 to 20 minutes
Serves 4

*To dress up your fried rice, try adding cooked vegetables such as green beans, sugar peas, chopped cabbage, mushrooms, or bamboo shoots.You may also use small pieces of leftover beef, chicken, or pork or try tofu instead.

Fried rice is a delicious meal that is quick and easy to prepare.

Watercress Soup

1 tbsp. soy sauce
1 tbsp. cornstarch
½ c. lean pork, cut into small pieces
1 c. beef or vegetable broth
1 c. water
1 bunch watercress, chopped*

1. In a bowl, mix soy sauce and cornstarch. Add pork. Let stand for 15 minutes.
2. In a deep saucepan, bring beef or vegetable broth and water to a boil.
3. Add pork and the soy sauce and cornstarch mixture. Cook over medium heat for 10 minutes.
4. Add watercress and cook uncovered for 2 minutes.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4

*As a variation on this recipe, try replacing the watercress with 2 c. of any chopped leafy green vegetable, such as Chinese cabbage, spinach, or chard.

Watercress Soup

1 tbsp. soy sauce
1 tbsp. cornstarch
½ c. lean pork, cut into small pieces
1 c. beef or vegetable broth
1 c. water
1 bunch watercress, chopped*

1. In a bowl, mix soy sauce and cornstarch. Add pork. Let stand for 15 minutes.
2. In a deep saucepan, bring beef or vegetable broth and water to a boil.
3. Add pork and the soy sauce and cornstarch mixture. Cook over medium heat for 10 minutes.
4. Add watercress and cook uncovered for 2 minutes.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4

*As a variation on this recipe, try replacing the watercress with 2 c. of any chopped leafy green vegetable, such as Chinese cabbage, spinach, or chard.

Egg-Flower Soup

This soup is easy to make and is a long-time favorite in China as well as in other countries.

½ c. chicken breast, cut into small pieces*
1 tbsp. cornstarch
1 c. water
1 c. chicken or vegetable broth
¼ c. thinly sliced water chestnuts
1 egg
1 tbsp. chopped scallions

1. In a small bowl, mix chicken pieces and cornstarch.
2. In a deep saucepan, combine water, chicken or vegetable broth, and water chestnuts. Bring to a boil.
3. Add chicken and cornstarch mixture and return to a boil for about 10 minutes.
4. Beat egg and stir slowly into soup.
5. Dish into a large bowl and sprinkle scallions on top.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves 4

*Try preparing this soup without the chicken and with ½ c. of sliced mushrooms to make a tasty meatless dish.

Red Cabbage with Apples / Rotkraut mit Äpfeln

Red cabbage is a typical Austrian side dish. During holidays, such as Christmas, people add apples to sweeten this already tasty dish. Red cabbage makes a good accompaniment to a Christmas Day holiday meal of roast goose, potato dumplings, and desserts such as Sacher torte and Christmas cookies.

1 head red cabbage, finely chopped
1 small peeled onion, cut into quarters*
4 to 6 whole cloves
1 large green apple, cut into quarters
2 tbsp. apple cider vinegar
1½ tbsp. sugar
2 tbsp. vegetable oil
1½ tbsp. flour

1. Combine cabbage, onion, cloves, apple, vinegar, ³/₄ tbsp. sugar, and oil in a large pot.
2. Add enough water to cover the bottom of the pot.
3. Bring to a boil and then simmer until tender, or 1 to 1½ hours. Add boiling water if needed during cooking to maintain enough water at the bottom of the pan to keep the food from sticking.
4. Sprinkle flour and the rest of sugar over the mixture before serving.

Preparation time: 30 minutes
Cooking time: 1½ hours
Serves 6

*For more flavor, cook the onion in oil over medium-low heat before adding the other ingredients.

Fried Carp / Gebackener Karpfen

Fried carp is the traditional main dish at an Austrian Christmas Eve dinner.

3- to 3½-lb. carp fillet
½ tsp. salt
½ c. flour
2 eggs, beaten
½ c. bread crumbs
7 tbsp. canola oil
1 lemon, sliced

1. Wash fish and cut into 4 slices.
2. Sprinkle with salt and let stand for 1 hour in the refrigerator.
3. Put flour, beaten eggs, and bread crumbs into 3 separate shallow bowls or pans.
4. Roll each slice of fish in flour, then eggs, then bread crumbs.
5. Heat oil in frying pan. Fry slices on one side until golden brown (about 5 minutes). Then flip the slices and fry on other side until golden brown (about 5 minutes).
6. Garnish with lemon slices and serve.

Preparation time: 15 minutes
Waiting time (for fish to marinate in salt): 1 hour
Cooking time: 20 minutes
Serves 4

Holiday Fruit Bread / Kletzenbrot

During holidays in Austria, cookies, cakes, sweet breads, and other pastries are seen and smelled in virtually every home and pastry shop.This fruit bread can be served as part of a festive meal or as a snack.

3 c. flour
²/₃ c. brown sugar
3 tsp. baking powder
2 tsp. baking soda
¼ tsp. salt
2 c. buttermilk
1 c. chopped nuts*
1 c. chopped prunes
1 c. diced dates or figs
1 c. raisins

1. Preheat oven to 350°F. Blend flour, brown sugar, baking powder, baking soda, and salt.
2. Add buttermilk slowly, stirring to form a smooth dough.
3. Stir in nuts and fruits.
4. Grease and flour a 10-inch bread pan and spoon batter into the pan. Bake for 45 minutes, remove from oven and let cool.

Preparation time: 30 minutes
Baking time: 45 minutes
Makes 1 loaf

* You can use walnuts, almonds, hazelnuts, or another kind of nut.

Bacon Bread / Speckkuchen

In parts of Austria, this bread is served during New Year’s festivities. It makes a delicious snack or a light lunch dish served with a green salad.

½ tbsp. sugar
½ c. warm water*
1¼ oz. package active dry yeast
3³/₄ c. bread flour
³/₄ c. milk
½ stick unsalted butter
2 large eggs
1 tsp. salt
³/₄ lb. sliced bacon, diced

1. Mix sugar and water, and sprinkle the yeast over the top. Let it rise in a warm place until it bubbles, about 10 minutes.
2. Pour half the flour into a large bowl, making a well in the center.
3. Heat the milk and butter to just before boiling. Pour the yeast and milk mixture into the center of the flour. Gradually beat flour into the mixture to make a thick batter.
4. Lightly beat the eggs with the salt and add to the batter. Gradually pour in the remaining flour. Use just enough flour to prevent the dough from being sticky.
5. Remove to a lightly floured surface and knead for 10 minutes by hand or with an electric kneader until smooth and shiny. Wrap tightly in plastic wrap. Place in a heavy plastic bag, close tightly, and refrigerate.
6. After an hour, unwrap the dough and punch it down with your fist. Rewrap it well and return it to the plastic bag, closing the bag tightly. Leave overnight.
7. The next day, butter and lightly flour two baking sheets. Unwrap the dough, knead it briefly, and divide into two parts. With a rolling pin, roll out one piece of dough into a 12-inch circle.
8. Place on the baking sheet. Evenly press half of the pieces of the diced bacon into the dough. Press each piece well into the dough. Repeat with the other piece of dough. Leave in a warm place, covered with a damp cloth for 20 minutes. In the meantime, preheat oven to 400°F.
9. Bake in the middle of the oven for 20 to 30 minutes, or until golden. Brush the entire surface with the fat that has accumulated around the bacon. Allow bread to cool on a wire rack. The loaf will shrink to approximately 10 inches across.

Preparation time: 1¼ hours
Waiting time: 1 hour and overnight (about 8 hours)
Baking time: 30 minutes
Makes 2 loaves

*Water should be warm to the touch.

Smoked Salmon-Stuffed Eggs / Lachs Eier

4 eggs, hard-boiled, shelled, and halved vertically
1½ tbsp. smoked salmon, finely minced
1 tbsp. whipping cream, whipped
½ tsp. salt
¼ tsp. pepper
1½ tbsp. sour cream

1. Scoop out egg yolks and mash in small bowl.
2. Mix in remaining ingredients, then fill egg white halves with equal tamounts of mixture.

Preparation time (entire Bunte Platte): 1³/₄ hours
Bunte Platte serves 4

Herb-Stuffed Eggs / Kräuter Eier

4 eggs, hard-boiled, shelled, and cut in half vertically
2 tbsp. mayonnaise or plain nonfat yogurt
½ tsp. salt
¼ tsp. pepper
1 tsp. Parmesan cheese
1 tsp. parsley, finely chopped
1 tbsp. whipping cream in liquid form

1. Scoop out egg yolks and mash in small bowl.
2. Mix in remaining ingredients, then fill egg white halves with equal tamounts of mixture.

Preparation time (entire Bunte Platte): 1³/₄ hours
Bunte Platte serves 4

Colorful Variety Platter / Bunte Platte

Arrange the tomato baskets in the center of a large wooden or china platter and surround them with the stuffed eggs and salami cones.The Bunte Platte may be garnished with olives, pickles, raw carrots, radishes, cauliflower, asparagus, and tomatoes.

Salami Cones / Salami Tütchen

12 slices hard salami*
4 tbsp. whipping cream, whipped
1 tsp. bottled horseradish

1. Make a cut from the center of each salami slice to the edge, then shape each piece into a cone.
2. Mix whipped cream and horseradish in a bowl, and fill cones with equal amounts of mixture.

*Use salami-style tofu to make this vegetarian or use turkey salami for a low-fat option.

Tomato Baskets / Paradeiser Körbchen

4 stalks asparagus, cooked
8 tbsp. whipping cream, whipped
2 tbsp. Parmesan cheese, grated
dash salt and pepper
4 large tomatoes, washed, halved, pulp removed*
paprika, to taste

1. Chop 2 stalks cooked asparagus into small bits and mix in a bowl with whipped cream, cheese, salt, and pepper.
2. Fill tomato halves with equal amounts of asparagus mixture.
3. Cut remaining asparagus in halves, then cut each half into two strips and crisscross them on tomatoes.
4. Sprinkle lightly with paprika.

*To pulp a tomato, cut the tomato in half and use a paring knife to cut out the pulp.

Tomato Baskets / Paradeiser Körbchen

4 stalks asparagus, cooked
8 tbsp. whipping cream, whipped
2 tbsp. Parmesan cheese, grated
dash salt and pepper
4 large tomatoes, washed, halved, pulp removed*
paprika, to taste

1. Chop 2 stalks cooked asparagus into small bits and mix in a bowl with whipped cream, cheese, salt, and pepper.
2. Fill tomato halves with equal amounts of asparagus mixture.
3. Cut remaining asparagus in halves, then cut each half into two strips and crisscross them on tomatoes.
4. Sprinkle lightly with paprika.

*To pulp a tomato, cut the tomato in half and use a paring knife to cut out the pulp.

Pork Stew / Styrisches Schweineres

This one-pot meal originated in the province of Styria, in the southeast. Since most Styrians work on farms or in vineyards, they like to eat heartily, and this stew satisfies their appetites.

2 tbsp. butter or margarine
1 large onion, peeled and chopped
1 clove garlic, peeled and finely minced
2 stalks celery, washed and chopped
4 large pork ribs, about 2 lb.
dash salt, pepper, and paprika
2½ tbsp. flour
3 c. hot water
1 bay leaf
1 tbsp. apple cider vinegar
2 carrots, washed and cut into pieces
2 potatoes, peeled and cut into pieces
1 small head white cabbage, washed and chopped
¼ c. sour cream mixed with 1 tbsp. milk

1. Heat the butter in a large pot and sauté onion, garlic, and celery until they are golden brown.
2. Put ribs in pot, sprinkle with salt, pepper, and paprika, and brown slightly on each side, pushing onions to side of pot.
3. Sprinkle mixture with flour and stir. Add water, bay leaf, and vinegar.
4. Cover pot, turn heat to low, and simmer for 1 hour.
5. Add carrots, potatoes, and cabbage and continue to simmer for 30 minutes.
6. Remove bay leaf, stir in sour cream/milk mixture and more water if needed. Turn off heat, let mixture set for 5 minutes to blend flavors, then serve.

Preparation time: 45 minutes
Cooking time: 1½ hours
Serves 4

Pork Stew / Styrisches Schweineres

This one-pot meal originated in the province of Styria, in the southeast. Since most Styrians work on farms or in vineyards, they like to eat heartily, and this stew satisfies their appetites.

2 tbsp. butter or margarine
1 large onion, peeled and chopped
1 clove garlic, peeled and finely minced
2 stalks celery, washed and chopped
4 large pork ribs, about 2 lb.
dash salt, pepper, and paprika
2½ tbsp. flour
3 c. hot water
1 bay leaf
1 tbsp. apple cider vinegar
2 carrots, washed and cut into pieces
2 potatoes, peeled and cut into pieces
1 small head white cabbage, washed and chopped
¼ c. sour cream mixed with 1 tbsp. milk

1. Heat the butter in a large pot and sauté onion, garlic, and celery until they are golden brown.
2. Put ribs in pot, sprinkle with salt, pepper, and paprika, and brown slightly on each side, pushing onions to side of pot.
3. Sprinkle mixture with flour and stir. Add water, bay leaf, and vinegar.
4. Cover pot, turn heat to low, and simmer for 1 hour.
5. Add carrots, potatoes, and cabbage and continue to simmer for 30 minutes.
6. Remove bay leaf, stir in sour cream/milk mixture and more water if needed. Turn off heat, let mixture set for 5 minutes to blend flavors, then serve.

Preparation time: 45 minutes
Cooking time: 1½ hours
Serves 4

Sacher Cake / Sacher Torte

Viennese Prince Klemens von Metternich is partially responsible for the Sachertorte, one of Austria’s most famous iced cakes. Created in 1832 by master baker Franz Sacher to please the prince, the cake soon gained popularity. Later, descendants of the master baker built and operated the Sacher Hotel and made this delicious cake their specialty.When a popular Viennese pastry shop copied the recipe, the Sachers took them to court.A historic decision resulted from the famous trial. The Sachers retained their rights under the name Sachertorte, while others would have to call their copies Sacher torte.This delicious iced cake is often served with whipped cream.

Cake:
5¹/₃ oz. bitttersweet chocolate
1 stick plus 3 tbsp. butter, melted
½ c. sugar
6 eggs, separated
1 c. flour
1 tbsp. baking powder
1 tbsp. powdered sugar
12 oz. apricot jam at room temperature

1. Prepare a 9-inch springform pan by cutting waxed paper the exact size of the base of the pan. (Measure the circle for the base by putting the pan on top of the waxed paper and drawing a circle around it.) Then cut a 29X2¼-inch strip for the sides. Insert waxed paper in pan.
2. Preheat oven to 325°F.
3. In a double boiler, heat the chocolate until melted.
4. In a large bowl, beat butter and sugar. Add melted chocolate, then add egg yolks, one at a time, beating continuously until creamy.
5. In another bowl, sift flour and baking powder together.
6. In a third bowl, using clean beaters, beat egg whites and powdered sugar until stiff peaks form.
7. Add egg whites to chocolate mixture. Sift flour mixture onto egg whites, a little at a time. Fold egg whites and flour carefully into chocolate mixture.
8. Pour into prepared pan, spreading batter evenly. Bake for about 50 minutes. (Test for doneness by inserting a toothpick into cake. If the toothpick comes out clean, the cake is done.)
9. Remove cake from oven, remove springform rim, carefully peel off side paper, and allow cake to cool slightly.
10. Turn onto a cake plate and remove base of pan and waxed paper. Slice cake horizontally, spread bottom layer with jam, and replace top layer.

Chocolate Icing:
7 oz. bittersweet chocolate
1 c. powdered sugar
2 tbsp. butter
a few drops fresh lemon juice
8 to 10 tbsp. hot water

1. Melt chocolate in double boiler.
2. Add powdered sugar, butter, lemon juice, and hot water—one tbsp. at a time—to get right consistency for spreading on a cake. While icing is still hot, spread over top and sides of cake, and allow icing to cool completely.

Preparation time: 2 hours
Baking/cooking time: 1 hour
Serves 12

Salzburger Sweet Soufflé / Salzburger Nockerln

This soufflé, the airiest of desserts, is a perfect ending for a festive dinner.

4 eggs, separated*
¹/₈ tsp. vanilla extract
½ tsp. lemon peel, grated**
2 tbsp. flour
2 tbsp. white sugar

1. Preheat oven to 350°F.
2. In a bowl, stir together egg yolks, vanilla, and grated lemon peel. Then sift flour over mixture and stir gently.
3. In another bowl, beat egg whites with 1 tbsp. sugar until stiff peaks form.
4. Using a rubber spatula, fold egg whites into egg yolk mixture.
5. Generously butter a deep 7X11-inch rectangular or oval baking dish and place four equal parts of the mixture side by side in the dish. Sprinkle lightly with remaining sugar, then bake on middle rack of oven for 12 to 15 minutes, or until the soufflé is lightly browned on the outside but still soft inside. Remove from oven and serve immediately.

Preparation time: 30 minutes
Baking time: 15 minutes
Serves 4

*To separate an egg, crack it cleanly on the edge of a non-plastic bowl. Holding the two halves of the eggshell over the bowl, gently pour the egg yolk back and forth between the two halves, letting the egg white drip into the bowl and being careful not to break the yolk.
When most of the egg white has been separated, place the yolk in another bowl.
**Use a cheese grater or lemon zester to remove the yellow peel from the lemon.

Salzburger Sweet Soufflé / Salzburger Nockerln

This soufflé, the airiest of desserts, is a perfect ending for a festive dinner.

4 eggs, separated*
¹/₈ tsp. vanilla extract
½ tsp. lemon peel, grated**
2 tbsp. flour
2 tbsp. white sugar

1. Preheat oven to 350°F.
2. In a bowl, stir together egg yolks, vanilla, and grated lemon peel. Then sift flour over mixture and stir gently.
3. In another bowl, beat egg whites with 1 tbsp. sugar until stiff peaks form.
4. Using a rubber spatula, fold egg whites into egg yolk mixture.
5. Generously butter a deep 7X11-inch rectangular or oval baking dish and place four equal parts of the mixture side by side in the dish. Sprinkle lightly with remaining sugar, then bake on middle rack of oven for 12 to 15 minutes, or until the soufflé is lightly browned on the outside but still soft inside. Remove from oven and serve immediately.

Preparation time: 30 minutes
Baking time: 15 minutes
Serves 4

*To separate an egg, crack it cleanly on the edge of a non-plastic bowl. Holding the two
halves of the eggshell over the bowl, gently pour the egg yolk back and forth between the two
halves, letting the egg white drip into the bowl and being careful not to break the yolk.
When most of the egg white has been separated, place the yolk in another bowl.
**Use a cheese grater or lemon zester to remove the yellow peel from the lemon.

Linzer Cake / Linzer Torte

6 tbsp. melted butter plus 2 tbsp. butter for greasing pan
²/₃ c. sugar plus 1 tbsp. for pan
1 egg
1 c. almonds, finely chopped
1 tsp. lemon juice
1 tbsp. milk
2 c. flour
1 tsp. baking powder
1 c. red currant or raspberry jam
1 egg yolk, slightly beaten
¼ c. powdered sugar

1. Mix together the butter, sugar, and egg until creamy.
2. Add almonds, lemon juice, and milk. Sift in flour and baking powder a little at a time, stirring continuously to make a dough, then cool in refrigerator for 1 hour.
3. Preheat oven to 325°F.
4. Generously grease a 9-inch springform pan with 2 tbsp. butter and sprinkle with 1 tbsp. sugar.
5. Divide dough into thirds. Place twothirds into springform pan. Spread dough evenly on bottom and sides of pan. Spread jam over dough.
6. Divide the last third of dough into 8 pieces. Roll pieces into strips. Place about 1 inch apart across surface of cake in a crisscross pattern.
7. Use a pastry brush to spread beaten egg yolk on top of dough only. Bake for 50 to 60 minutes, until golden brown.
8. Remove from oven, release sides of springform pan, and cool completely. Sprinkle lightly with powdered sugar.

Preparation time: 1 hour
Waiting time (to chill dough): 1 hour
Baking time: 50 minutes to 1 hour
Serves 12

Linzer Cake / Linzer Torte

6 tbsp. melted butter plus 2 tbsp. butter for greasing pan
²/₃ c. sugar plus 1 tbsp. for pan
1 egg
1 c. almonds, finely chopped
1 tsp. lemon juice
1 tbsp. milk
2 c. flour
1 tsp. baking powder
1 c. red currant or raspberry jam
1 egg yolk, slightly beaten
¼ c. powdered sugar

1. Mix together the butter, sugar, and egg until creamy.
2. Add almonds, lemon juice, and milk. Sift in flour and baking powder a little at a time, stirring continuously to make a dough, then cool in refrigerator for 1 hour.
3. Preheat oven to 325°F.
4. Generously grease a 9-inch springform pan with 2 tbsp. butter and sprinkle with 1 tbsp. sugar.
5. Divide dough into thirds. Place twothirds into springform pan. Spread dough evenly on bottom and sides of pan. Spread jam over dough.
6. Divide the last third of dough into 8 pieces. Roll pieces into strips. Place about 1 inch apart across surface of cake in a crisscross pattern.
7. Use a pastry brush to spread beaten egg yolk on top of dough only. Bake for 50 to 60 minutes, until golden brown.
8. Remove from oven, release sides of springform pan, and cool completely. Sprinkle lightly with powdered sugar.

Preparation time: 1 hour
Waiting time (to chill dough): 1 hour
Baking time: 50 minutes to 1 hour
Serves 12

Mixed Green Salad / Gemischter grüner Salat

1 small head of Bibb lettuce, washed and torn into bite-sized pieces
2 c. fresh spinach, washed and torn into bite-sized pieces
1 green onion, washed and chopped
2 slices of bacon, chopped and fried**
¼ tsp. salt
¹/₈ tsp. pepper
2 tbsp. apple cider vinegar (or lemon juice for a tangier flavor)
dash of sugar

1. Place lettuce and spinach in a large bowl. Add remaining ingredients, toss, and serve.

Preparation time: 20 minutes
Serves 6

*Use plain, nonfat yogurt in place of the sour cream for a lighter salad.
**Omit the bacon to make this a vegetarian dish or substitute smoked
turkey meat for the bacon for a low-fat salad.

Cucumber Salad / Gurkensalat

2 large cucumbers, peeled and thinly sliced
1 tsp. salt
½ white onion, peeled and minced
¼ tsp. white pepper
2 tbsp. apple cider vinegar
1 tbsp. vegetable oil
1 tbsp. chives, chopped
2 tbsp. sour cream*

1. Place cucumber into a bowl, add salt, mix, then let stand for 20 minutes.
2. Drain liquid from cucumbers, squeezing out excess, and return to bowl.
3. Add remaining ingredients, toss well, and keep cool until ready to serve.

Preparation time: 30 minutes
Serves 4 to 6

Cucumber salad is a cool complement to any meal.

Cucumber Salad / Gurkensalat

2 large cucumbers, peeled and thinly sliced
1 tsp. salt
½ white onion, peeled and minced
¼ tsp. white pepper
2 tbsp. apple cider vinegar
1 tbsp. vegetable oil
1 tbsp. chives, chopped
2 tbsp. sour cream*

1. Place cucumber into a bowl, add salt, mix, then let stand for 20 minutes.
2. Drain liquid from cucumbers, squeezing out excess, and return to bowl.
3. Add remaining ingredients, toss well, and keep cool until ready to serve.

Preparation time: 30 minutes
Serves 4 to 6

Cucumber salad is a cool complement to any meal.

Broccoli Salad with Bacon / Brokkolisalat mit Speck

5 stalks broccoli, tender top parts only, washed and cut into small stems
1 small red onion, peeled and sliced into rings
2 slices bacon, chopped and fried*
2 tbsp. apple cider vinegar
½ tsp. salt
¼ tsp. pepper
dash of sugar
2 tbsp. semi-hard white cheese, such as Swiss, grated

1. Using a steaming basket, steam broccoli until barely tender, about 5 minutes. (You can also microwave broccoli with 1 tbsp. water for 4 minutes.)
2. Remove broccoli from basket or microwave, cool, and place in a salad bowl.
3. Add remaining ingredients except cheese, then toss.
4. Sprinkle with cheese prior to serving.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves 4

*Omit the bacon to make this a vegetarian (and lower fat) dish.
To replace the flavor of the bacon, try substituting the bacon with a flavored tofu.

Broccoli Salad with Bacon / Brokkolisalat mit Speck

5 stalks broccoli, tender top parts only, washed and cut into small stems
1 small red onion, peeled and sliced into rings
2 slices bacon, chopped and fried*
2 tbsp. apple cider vinegar
½ tsp. salt
¼ tsp. pepper
dash of sugar
2 tbsp. semi-hard white cheese, such as Swiss, grated

1. Using a steaming basket, steam broccoli until barely tender, about 5 minutes. (You can also microwave broccoli with 1 tbsp. water for 4 minutes.)
2. Remove broccoli from basket or microwave, cool, and place in a salad bowl.
3. Add remaining ingredients except cheese, then toss.
4. Sprinkle with cheese prior to serving.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves 4

*Omit the bacon to make this a vegetarian (and lower fat) dish.
To replace the flavor of the bacon, try substituting the bacon with a flavored tofu.

Cooked Potato Salad / Gekochter Erdapfelsalat

3 large potatoes, washed and peeled
3 slices bacon, chopped*
¼ c. white onion, peeled and chopped
2 tbsp. flour
2 chicken bouillon cubes dissolved in 1¼ c. hot water
½ tsp. salt
¼ tsp. pepper
2 tbsp. sour pickles, chopped
1 tbsp. spicy brown mustard
1 tbsp. apple cider vinegar
pinch of sugar
1 tbsp. parsley, chopped

1. Place potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat, cover, and cook over medium heat for 15 minutes.
2. Drain potatoes in colander and allow to cool.
3. Wash and dry pan. Sauté bacon and onion until onion is golden brown.
4. Add flour and stir until lightly browned.
5. Add bouillon, a little at a time, stirring constantly with a wire whisk to make a thick sauce.
6. Add remaining ingredients, except parsley and potatoes, and turn heat to low.
7. Cut potatoes into ¼-inch slices and add to sauce.
8. Cover pan and simmer for 20 minutes until potatoes are tender.
9. Sprinkle with parsley and serve.

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves 4 to 6

*For a meatless salad, omit the bacon. For extra flavor,
try substituting flavored tofu for the bacon.

Potato Noodles / Schupfnudeln

4 medium baking potatoes, washed and not peeled
1 c. flour
1 egg
3 tbsp. farina
½ tsp. salt
2 qt. water
4 tbsp. butter (or canola oil for lower fat content)
2 tbsp. parsley, chopped

1. Put potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 20 minutes.
2. Drain potatoes, refrigerate until cold, then peel.
3. Force cold, peeled potatoes through potato ricer or fine sieve into a bowl.
4. Add flour, egg, farina, and salt. Stir together, then knead with wellfloured hands into a hard dough, adding more flour if needed.
5. Turn dough onto a floured surface and shape into a log about 2 inches in diameter. Then cut into ¼-inch slices.
6. Using floured hands, roll each piece between fingers, leaving the middle thick and tapering the ends.
7. Bring 2 qt. of water to a boil in a large pot. Add noodles. Simmer for 7 minutes, or until noodles rise to surface. Then use a slotted spoon to put the noodles into a bowl.
8. Melt butter in a frying pan and sauté noodles until well browned and crisp. Garnish with parsley.

Preparation time: 1½ hours
Cooking time: 30 minutes
Serves 4

Trout Vienna Style / Bachforellen nach Wiener Art

Although Austria has no seacoast, it has many lakes and streams, so freshwater fish are plentiful. Trout is the favorite.This recipe can be served with cooked potato salad.

4 fresh trout fillets, washed, cleaned, and patted dry with paper towels
salt and pepper to taste
1 c. flour
10 tbsp. butter*
6 oz. slivered almonds
2 lemons

1. Lightly sprinkle the trout with salt and pepper.
2. Spread flour on sheet of waxed paper and roll the trout in it, coating well. Shake off excess flour.
3. In a large skillet over medium heat, melt 6 tbsp. butter.
4. Place trout in skillet and cook 5 to 7 minutes on each side, or until golden brown.
5. While trout is cooking, melt remaining butter in a small skillet. Add almonds, stirring until they turn golden brown.
6. Place trout on preheated platter, and pour butter and almond mixture over them.
7. Slice lemons into quarters and serve with each fillet.

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 4

* To reduce the fat content of this dish, fry the trout in olive oil.

Trout Vienna Style / Bachforellen nach Wiener Art

Although Austria has no seacoast, it has many lakes and streams, so freshwater fish are plentiful. Trout is the favorite.This recipe can be served with cooked potato salad.

4 fresh trout fillets, washed, cleaned, and patted dry with paper towels
salt and pepper to taste
1 c. flour
10 tbsp. butter*
6 oz. slivered almonds
2 lemons

1. Lightly sprinkle the trout with salt and pepper.
2. Spread flour on sheet of waxed paper and roll the trout in it, coating well. Shake off excess flour.
3. In a large skillet over medium heat, melt 6 tbsp. butter.
4. Place trout in skillet and cook 5 to 7 minutes on each side, or until golden brown.
5. While trout is cooking, melt remaining butter in a small skillet. Add almonds, stirring until they turn golden brown.
6. Place trout on preheated platter, and pour butter and almond mixture over them.
7. Slice lemons into quarters and serve with each fillet.

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 4

* To reduce the fat content of this dish, fry the trout in olive oil.