3 1/2 to 4 lbs. shoulder of beef
1 quart buttermilk
a few drops of lemon juice

2 cups red wine
2 cups water
1 Tbsp. salt
1 bay leaf
4 or 5 peppercorns
1 Tbsp. vinegar
3 Tbsp. butter
3 tbsp. flour
1/2 cups Lebkuchen, broken into bits, or stale gingerbread
1/4 cup raisins

Wash and dry the meat. Place in a deep bowl, cover with the buttermilk and lemon juice, marinate in refrigerator 2 days, turning several times. Remove; wash off the buttermilk.

Place meat in a pot or kettle, add the red wine, water, salt,
bayleaf, peppercorns and vinegar. Cook, covered, 2 1/2 to 3 hours or until very tender. Remove meat. Strain the stock, measuring 3 cups. Melt the butter in saucepan, stir in flour, then slowly stir in the stock, simmer until slightly thickened. Add the Lebkuchen and the raisins, cook until sauce is thickened. Add sugar to taste, if desired.

4 slices top round of calf (or beef)
salt
flour
1 egg
dry bread crumbs for coating
1 fresh lemon
butter

Lightly tenderize each schnitzel, salt on both sides, dip into
flour on both sides, tap off excessive flour, dip into lightly
beaten egg and then in the breadcrumbs, covering both sides. Heat butter in pan, brown meat on both sides until goldenbrown in color. Serve with slices of lemon. Serve with potatoes and green tossed salad.

3 potatoes, boiled in skins
3 rashers bacon
1/4 c onion, chopped
1 T flour
2 t sugar
3/4 t salt
1/4 t celery seeds
1/4 t pepper
3/8 c water
2 1/2 T vinegar

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes
and crumbled bacon bits. Remove from heat, cover and let stand
until ready to serve.

4 to 5 russet potatoes, unpeeled
1 to 1 1/2 cups flour
1 egg
1 tablespoon of salt
pinch of black pepper
3/4 teaspoon grated onion
stuffing croutons, not seasoned

Cook potatoes in boiling water until tender; drain and cool.
Refrigerate over night. Next day peel and grate potatoes. Add
one cup of flour, egg, salt, pepper, and onion; mix until smooth.
Add additional flour gradually to form dumpling mixture that will
hold together. Form onto balls the size of an egg Into each dumpling insert 2-3 croutons, then again form into ball. When ready to cook drop dumplings into gently (not heavy boiling) boiling salted water and cook 8 to 10 minutes. Dumplings are done when they turn and float to top and are no longer gummy inside.

2 eggs, slightly beaten
1 1/2 c flour, sifted
1/2 c milk
1 ts salt
1/4 ts baking powder

Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spaetzle starts to float to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter.

2 eggs
1 c. sugar
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/2 c. milk
2 T. butter

10 T. brown sugar
1/4 c. melted butter
1/4 c. heavy cream
1 c. shredded coconut
1 tsp. vanilla

Oven at 350. Grease and flour and 8 x 8" pan. Mix eggs, sugar, vanilla, flour and baking powder. Bring milk and butter to a boil and mix with batter mixture. Pour into pan and bake approx. 30 mins. Mix topping ingredients and spred and cake while it is still warm. Broil until topping is bubbly and warm. 10 servings.