Ingredients:

2 lb. asparagus, fresh, any color
water, boiling, salted
1/4 cup butter
3 tablespoon parmesan cheese, grated
1 large egg, hard cooked

Procedure:

Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. Makes 6 servings.

Ingredients:

2 cans sauerkraut; canned (32 oz.)
2 tsp. paprika
1/2 tsp. caraway seeds
10 bacon; slices,rolled in flour
3 lb. spareribs; country style
6 beef bouillon cubes
1/2 tsp. pepper

Procedure:

Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 quarts hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into sauerkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer.

Ingredients:

2- 4 ounces slices of veal, inside rounds
salt and pepper
flour for dredging
egg wash for dipping-1 egg, beaten with 1/4 cup milk
seasoned bread crumbs, for coating
oil for pan frying
2 eggs
4 anchovies, rinsed
2 tablespoons unsalted butter
1 lemon, split
1 tablespoon chopped parsley
1 teaspoon capers, rinsed

Procedure:

Working with one piece of veal at a time, place the veal slice between two large pieces of plastic wrap. Using the flat side of a meat mallet, pound the meat until 1/4-inch thick, being careful not to make any tears in the meat. Repeat with the remaining piece of veal. Season the veal with salt and pepper. Dredge in the flour, shake off excess. Dip into the egg wash, allow excess to drip off. Coat in the bread crumbs. Heat 3/4 cup of oil in a large skillet until very hot. Place the veal pieces into the oil. (A sign of a good schnitzel is when the breading “bubbles” up while pan-frying). Cook until golden brown, about 2 minutes. Flip and cook until golden. Remove and keep warm on a service platter. Remove the excess oil from the skillet. Crack the eggs into the skillet, season and cook perfect sunny side up eggs. Place a cooked egg on top of each veal schnitzel. Criss-cross the egg with 2 anchovies each. In the same pan, brown the butter, squeeze in the lemon juice, add the parsley and capers and pour the sauce over the entire platter.

Ingredients:

2 pounds potatoes
1 large white onions
1 pound bacon
6 tablespoons vinegar
1/3 cup oil
1 cube beef or vegetable boullion
1 bundle green onions
2 tablespoons parsley
3 tablespoons brown mustard - (according to your taste)

Procedure:

Boil peeled or skins-on (according to your preference) potatoes in water and boullion for 15-20 minutes. (This may take longer if you are at high altitude). Don’t let them get to soft- a fork should go in but the potatoes should not fall apart. Fry bacon and crumble bacon into small pieces. Dice the white onion and fry it in the bacon grease. Chop the potatoes into cubes. Mix the bacon, white onion, oil, mustard, and vinegar together in a bowl that will be large enough to hold your potatoes. Chop the green onions. Toss the cooled potatoes in your sauce along with the green onions. Sprinkle with parsley, salt and pepper to taste.