Dinner tonight is - - -

[justjohn]

Trying out a new cookbook.

1. Siiss- Saurer Wirsinkoble
2. Kartoffelpuree
3. Gufiillter Schweinebraten
4. Griine Bobnen
5. Pfirsich-Aprikosen Susspeisen
6. Heisser Apfelwein


herzhaftes Essen




1. Sweet & Sour Savoy Cabbage
2. Mashed Potatoes
3. Stuffed Pork Roast
4. Green Beans
5. Peach-Apricot Desert
6. Hot Cider


Need I say more


The new Book I am trying is:


German Cooking by:

Marianna Olszewska Heberle

[karl]

Oh dear,,,,please not top be irritated J.J.

I have been reminisce of non-reply, I am sorry...

Your supper has a good sound and the apfelwein sounds very good at this time of day...

I found my previous lost cooking book. I thought there were an translation into English, but not so.

I was to ask of the author of your cooking book: Is she German?

Charles

[justjohn]

Karl,


Here is what I found.


Marianna Olszewska Heberle




Synopsis

For more than 20 years, Polish Cooking has given readers a taste of genuine Polish cuisine. Now, updated and revised with new information and twenty new recipes, including such favorites as Apple Pancakes, Mushroom Croquettes, and Lazy Noodles, it continues to provide a sampling of Polish dishes that have survived over the last ten centuries.

Polish-born Marianna Olszewska Heberle reveals a rich variety of over 200 authentic recipes in this outstanding cookbook rivaling the best European cuisines. Easy-to-follow instructions make it simple to prepare such traditional Polish favorites as Poppy Seed Pierogies, Stuffed Cabbage, Hunter's Stew, Warsaw Herring, and many more.

Plus readers will learn about holiday traditions and the proud culinary heritage of this fascinating country with Polish Cooking.



Author Biography: Marianna Olszewska Heberle, a native of Suwalki, Poland, often cooked at her grandmother's side, learning many traditional family recipes and techniques at an early age. An active participant in many culinary and Polish-sponsored functions, she is the author of A Pierogi Handbook and German Cooking.

German cooking is more than sausage and sauerkraut. This collection of 200 recipes combines the traditional with lighter dishes that reflect the contemporary German lifestyle. Includes classics like Wiener Schnitzel and Black Forest Cake, plus modern innovations such as Quick Marinated Beef, and Chilled Peach & Plum Soup.

Savory German cuisine is made lighter and easier for today's busy cook. More than 200 easy-to-follow recipes are featured--with easy-to-find ingredients. Color photos.

[justjohn]

Ok folks,

I changed my menu at the last moment to accommodate my guests.

The dessert menu was:

Peeled and sliced 10 peaches, added 3/4 cup of brown sugar, a generous sprinkling of cinnamon, a few dashes of ground clove, 1 teaspoon of corn starch and - -

bring it all to a slow boil to thicken. Pour generously over French Vanilla ice cream and you will have food for the gods.

Since it was rather cool last night I changed our cider to a hot buttered rum refreshment. Needless to say, I went to bed early last nigh and slept very well.

Bon appetite
Życzymy smacznego
Бон аппетит
Bon Appetit

[karl]

Thank you J.J.

I was some what curious of her now I understand as she is Polish. But this is not unusual of our similarity's of food preparation. For the climate is similar as such, the similar local available foods that are indigenous to the area, similar cooking, just the name is different due to differences in language.

Have I wondered of the conception of our foods as being primarily of sour-kraut and such. I think perhaps this is a mis-conception base upon in-complete information.

For of both seasonal and normal cooking is not so different from your country in many manners of table food, as exampled of:

Eiersalat: Egg Salad

Speckfetten-Grau-Arten: Gray peas with bacon

Grön-Kohl: Collard Greens

Rumtopf: fruit topping for Holiday treat

And so on....

Personally, I admire the French in cooking, they have a special touch that is only of French. Italy is not so distant, but then, I do not care so much for most of their dishes.

With the French stile in most things, I think it is also of their sense of stile in every day clothing and dress clothing. I think we lack so very much this sense. It is most exampled with attendance to a clothing tailer for fitting. As with their sense of clothing, they give advice that is highly excellent on manners of dressing for which occasion is appropriate.

In comparison to the French and Italian, we dress very very badly.

But this is not food, sorry for diviation....

Karl

[karl]

Gollies J.J.

Perhaps we need to re-name your name: It should be as {Chief J.J.}

Karl