Ingredients:

6 boneless skinless chicken breast halves (1-1/2 pounds)
1 can condensed cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons

Procedure:

Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons. Bake, uncovered, at 350 degrees F for 35-40 minutes or until chicken juices run clear.

Ingredients:

1 - 1 1/2 lbs chicken breast
1 can cream of mushroom soup
2/3 cup white wine
4-6 slices swiss cheese, any variety

Procedure:

Place chicken breast in baking dish, sprinkle with salt, pepper, garlic, whatever you are in the mood for. Place a slice of cheese on top of each breast. Mix together the soup and wine, pour over chicken. Bake for 20-30 minutes at 350. Serve with rice, noodles, etc. The juice is fabulous over potatoes too. If you prefer a thicker sauce, you can add a cup or so of sour cream to the soup/wine mixture.

Ingredients:

2 to 3 liters (0.5 to 0.8 gal) saltwater
300 grams (0.66 pounds) colored pasta
2 potatoes, pealed, cut into small cubes
1 tablespoon margarine or butter
600 grams (1.3 pounds) leek, cut in small slices
3.4 fl. ounces vegetable soup

Procedure:

Boil the saltwater. Add pasta and potatoes, cook for about 15 minutes until pasta is al dente and the potatoes are soft. Heat the margarine or butter in a pot. Add the leek and stew. Pour the vegetable soup over the leek and cook for about 10 minutes. Add leek to pasta and potatoes. Makes 4 servings.

Ingredients:

4 tablespoons oat flakes
8 tablespoons water
4 tablespoons sweet evaporated milk or cream
honey or sugar according to your own taste (use as less sugar as possible)
juice of 2 lemons
8 apples

Variations:

You may use plain yogurt instead of water and evaporated milk. You may also add cream, half and half or milk according to your own taste.
Take any kind of berries, oranges or other fruits instead of or in addition to the apples.
You may add 2 to 3 tablespoons grind almonds and or hazelnuts.

Procedure:

Put oat flakes, water, sweet evaporated milk and juice of lemon in a bowl. Wash apples, cut in pieces, remove core (do not remove skin !) Grind apples into the bowl and mix well. Add sugar and honey according to your own taste and mix well again. Serve immediately. Makes 4 servings.

Ingredients:

300 grams (0.66 pounds) fresh mushrooms, sliced
juice of ½ lemon
spices
600 grams (1.3 pounds) veal, cut in small pieces
2 tablespoons margarine
1 onion, cut in very small pieces
1 dl (3.4 fl. ounces) white wine
1 to 2 dl (3.4 to 6.8 fl. ounces) water
1.5 to 2 dl (5 to 6.8 fl. ounces) cream
gravy-powder
paprika
1 teaspoon salt
ground pepper

Procedure:

Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes. Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm. Melt the margarine in a frying-pan. Add the onions, stew. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly. Remove the meat. Add the white wine, let cook until the liquid thickens. Add the liquid from 2. plus some gravy-powder, cook until the sauce binds. Add the cream and increase the heat slightly. Add paprika and some spices. Pour salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook. Add the mushrooms.

Ingredients:

1 bundle red radish, cut into slices
2 carrots, cut into slices
100 grams (0.22 pounds) emmentaler cheese, cut into small pieces
100 grams (0.22 pounds) greyerzer cheese, cut into small pieces
100 grams (0.22 pounds) tilsiter cheese, cut into small pieces
3 cervelas (pork sausage, not cooked or grilled, just raw), cut into slices
½ cucumber, cut into small pieces
4 potatoes, cooked, cut into small pieces
pepper
1 tablespoon mustard
1 onion, hacked
1 piece of garlic, pressed
¼ teaspoon salt
½ teaspoon spices
1 teaspoon lemon juice
4 tablespoons vinegar
5 tablespoons oil
1 or 2 eggs, cooked hard
2 tomatoes
chive, cut into small

Procedure:

Put the vegetables and the cheese in a bowl and mix them well. Make the sauce with all the ingredients mentioned above, from pepper to oil and stir well. Pour the sauce over the salad and mix well.Peal the eggs and cut them into slices. Cut the tomatoes and use them together with the eggs for decoration. Pour the chive over the salad.

Ingredients:

1 tablespoon margarine
100 grams (0.22 pounds) bacon, cut into small pieces
2 onions, hacked
1 garlic, pressed
300 grams (0.66 pounds) cabbage, cut into strips
200 grams (0.44 pounds) celery, cut into pieces
250 grams (0.55 pounds) carrots, cut into slices
500 grams (1.10 pounds) potatoes, cut into slices
pepper
½ teaspoon dried or 1 teaspoon fresh thymian
800 grams (1.76 pounds) smoked rips
1 dl (3.4 fl. ounces) white wine
¼ teaspoon soup powder (instant soup)
4 tomatoes, pealed, cut into slices

Procedure:

Heat up the margarine in frying-pan. Add bacon, onion and garlic and stew. Add cabbage, celery, carrots and potatoes, cover and steam until the vegetables falls in. Spice with pepper and thymian. Place rips within the vegetables. Add white wine and soup, cook on low heat for about one hour. Add tomatoes and cook for 10 more minutes.

Ingredients:

1 lb. broccoli
1 medium yellow onion, peeled & sliced
2 tbsp. butter
1 Quiche Crust (see below)
4 eggs, beaten
3/4 cup cream
1 1/4 c. milk
salt & pepper to taste
1/2 lb. Swiss cheese, grated into coarse pieces

Procedure:

Clean the broccoli and cut into flowerets. Saute the onion and broccoli in butter until tender but not soft. Place the vegetables in the bottom of the quiche crust. Mix the eggs, cream, milk, salt and pepper. Fill the shell and top with the Swiss cheese. Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in the center of the quiche comes out dry. Cool for 10 minutes before cutting. Can be served at room temperature.

Quiche Crust:
2 cups flour
2 tsp. baking powder
salt (opt.)
1/2 cup vegetable oil
1/4 cup milk

Mix the flour and the baking powder together. Add salt if desired. Mix the oil and milk together and then pour into the flour. Stir only until mixed. The mixture will be rather coarse and granular, but it will roll out well. Do not over-mix. Mold into 2 balls and wrap in plastic. Allow to sit for 15 minutes. Each ball will make 1 (9 inch) pie crust. If you are using a larger French quiche pan, then use a bit more of the dough. Roll out between two sheets of waxed paper. Place the pastry in the quiche pan or pie plate and prick the bottom with a kitchen fork. Line the inside with waxed paper or aluminum foil. Put two cups of dry beans into the pie crust and bake at 400 degrees for 12 minutes. Save the beans for the next pie crust you make. The shell is now ready for filling and baking. Makes 2 (9 inch) pie crusts or 1 larger crust.

Ingredients:

750 grams (1.65 pound) of meat from pork’s neck, cut into pieces of about 3 cm. (1.2 inches) in size
1 tablespoon of margarine
3 onions, cut in stripes
1 garlic, hacked
1 teaspoon of cumin
1 teaspoon of salt
1 savoy (medium size), cut in large pieces
4 to 6 potatoes, peeled, cut in pieces of about 0.5 cm (0.2 inches)
2 to 3 carrots, peeled, cut in pieces of about 0.5 cm (0.2 inches)
spices
½ glass of white wine
½ cup of water

Procedure:

Note: The procedure below assumes that a pressure cooker is used. If a regular pot is used, multiply cooking times by three.

Put margarine in a pot and heat, roast meat gently. Steam onions and garlic until glassy. Add cumin, salt and pepper. Put half of the savoy onto the meat, add some spices. Add potatoes and carrots, then put the rest of the savoy on top of it. Again add some spices. Add white wine, cover and steam for about 5 minutes. Add water and stew for about 25 minutes under pressure.

Ingredients:

1 large egg
1 cup ham, diced (about 5 ounces)
1 cup low-fat cheese, shredded
1 shallot, minced
1/4 teaspoon dried rosemary
1/2 teaspoon ground pepper
1/4 teaspoon salt
4 cups frozen hash brown potatoes
2 teaspoons extra virgin olive oil, divided

Procedure:

Beat egg in a large bowl. Stir in ham, 1/2 cup cheese, shallot, rosemary, pepper, and salt. Add frozen potatoes and stir to combine. Heat 1 teaspoon oil in a large non-stick skillet over medium heat. When oil is hot (test with a drop of water; oil should sputter, but should not be smoking), pat potato mixture into an even round in the pan. Cover and cook until browned and crispy on the bottom, 5 to 7 minutes. Remove pan from heat. Place a rimless baking sheet on top. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert, unmolding the rosti onto the baking sheet. Wipe out any browned bits from the skillet. Return it to the heat and add the remaining oil. Slide rosti back into the pan, browned side up. Top with remaining 1/2 cup cheese, cover and cook the second side until crispy and browned, 4 to 6 minutes. Slide onto a platter and let stand 5 minutes. Cut into wedges and serve.