2007
Kitchen Krafts
January 2007

“Kitchen Krafts,” Friend, Jan. 2007, 27

Kitchen Krafts

Enjoy these European recipes with family and friends.

Pear Sandwich

6 slices bread

6 slices Swiss cheese

2 medium pears, peeled and sliced

1 tablespoon brown sugar

1 teaspoon cinnamon

  1. Toast the bread slices. Arrange the cheese and pears on the toasted bread.

  2. Mix the brown sugar and cinnamon and sprinkle it over the pears.

  3. Broil for 7 minutes or until lightly browned. Let cool slightly and serve warm.

Rosti Potatoes

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

  1. Boil potatoes in their skins for 20 minutes and then chill for several hours.

  2. Place chopped onion in a skillet with the oil and cook until lightly browned.

  3. Peel potatoes and finely grate them. Stir in onion, bacon, and seasonings.

  4. 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.

German Butter Cookies

1 cup butter

3 tablespoons powdered sugar

3 cups flour

1 teaspoon vanilla

1/3 cup jelly

optional: 36 almonds

  1. Cream the butter, powdered sugar, and flour. Add the vanilla.

  2. 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.

Muesli

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.

Illustration by David Deitrick