Cheese Ramkin

"This is a recipe from my ninety three year old grandmother from Switzerland. She is still making these cheesy bite sized puff pastry appetizers that can be served at room temperature or hot out of the oven. Once you have had one, good luck stopping."


Ingredients

Original recipe makes 24 appetizers
 1 (17.25 ounce) package frozen puff pastry, thawed
 1 egg
 1 cup milk
 1 tablespoon all-purpose flour
 1/8 teaspoon ground black pepper
 1 pinch ground nutmeg
 2 cups shredded Gruyere cheese

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Roll out the puff pastry sheets to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares. Press the squares into the cups of two 12 cup muffin tins to make pastry cups.
3. In a medium bowl, whisk together the egg, milk, flour, pepper and nutmeg. Stir in cheese until evenly blended. Distribute the mixture evenly amongst the pastry cups.
4. Bake for 12 to 15 minutes in the preheated oven, until the pastry is golden brown and the filling has puffed up. Cool in the pans until you can touch them before removing. Serve warm or at room temperature.

Alpine Macaroni

"This is a traditional Swiss dish served on the slopes of the Alps. I like to top it with chunky apple sauce and crunchy onions to serve."

Ingredients 

Original recipe makes 6 servings
 3 potatoes, scrubbed
 1 (12 ounce) package uncooked elbow macaroni
 2 tablespoons butter
 2 large onions, peeled and sliced
 1 clove garlic, minced
 1/2 cup shredded Gruyere cheese
 3/4 cup heavy cream

 salt and pepper to taste

Directions

1. Place the potatoes in a large pot and fill with enough water to cover them. Bring to a boil and cook until tender enough to pierce with a fork. Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices.
2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish.
3. Bring a large pot of lightly salted water to a boil. Add macaroni and cook until barely tender, about 6 minutes. Drain and set aside.
4. Melt the butter in a large skillet over medium-high heat. Add onion; cook and stir until onion starts to turn translucent. Stir in the garlic, and cook for a few more minutes. Remove from the heat and set aside.
5. Layer the macaroni, onions and potatoes into the prepared baking dish. Season with salt and pepper. Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish.
6. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Al's Baked Swiss Steak

"This is a variation on another recipe, which is great as is, but I couldn't make Swiss steak without green peppers or garlic. I also season the meat instead of the flour; it gets a more intense taste that way."


Ingredients

Original recipe makes 4 servings
 1 pound boneless beef round steak
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 1/2 teaspoon seasoned salt (such as LAWRY'S®)
 1 tablespoon all-purpose flour, or as needed
 1/4 cup vegetable oil
 1 (14.5 ounce) can stewed tomatoes
 1 medium onion, chopped
 1 green bell pepper, chopped
 1/4 cup beef broth
 1/2 cup chopped carrots
 1/4 cup chopped celery
 2 cloves garlic, minced
 1 tablespoon all-purpose flour
 1/4 teaspoon Worcestershire sauce

 1/4 cup shredded sharp Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
2. Cut steak into four portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. Coat meat evenly with about 1 tablespoon flour.
3. Heat oil in a skillet over medium heat. Cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet.
4. To the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 1 tablespoon flour, and Worcestershire sauce. Bring the tomato mixture to a boil; cook and stir for 2 minutes. Pour the mixture over the meat in the baking dish. Cover dish with aluminum foil.
5. Bake until beef is completely tender, about 90 minutes. Sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes.

Bircher Muesli (Swiss Oatmeal)

"This is a great breakfast that you can grab fast in the morning. It goes great with a hot cup of coffee. It also keeps very well so you can make some on Sunday night and enjoy it all week!"

Ingredients

Original recipe makes 4 servings
 2 cups rolled oats
 1 green apple, chopped
 1 cup 2% milk
 1 cup nonfat plain yogurt
 1 banana, chopped
 1/4 cup raisins
 1 tablespoon chopped walnuts
 1 tablespoon slivered almonds
 1 tablespoon brown sugar
 1 tablespoon honey
 1 tablespoon orange juice

Directions

1. Mix oats, apple, milk, yogurt, banana, raisins, walnuts, almonds, brown sugar, honey, and orange juice together in a bowl. Chill in refrigerator for at least 1 hour to set.

Gruyere Potato Gratin

"This is a traditional Swiss recipe from my Grossmutter."

Ingredients

Original recipe makes 1 - 9x13 inch pan
 2 tablespoons softened butter
 2 1/2 pounds potatoes, peeled and thinly sliced
 2 large onions, chopped
 salt and pepper to taste
 1 cup shredded Gruyere cheese
 3/4 cup white wine
 1/3 cup water
 3/4 cup heavy cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
2. Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
3. Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.

Cheese Rosti

Recipe by Bob
"This delicious layered potato and cheese recipe comes from Basel, Switzerland. Enjoy!"

Ingredients

Original recipe makes 6 servings
 6 large potatoes
 6 tablespoons butter
 8 ounces Swiss cheese, grated
 salt to taste
 ground black pepper to taste
 2 tablespoons hot water

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
2. Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.

Wine Fondue

"A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked."

Ingredients

Original recipe makes 4 servings
 1 (750 milliliter) bottle white wine
 1 (2 inch) piece cinnamon stick
 1/4 teaspoon ground coriander
 10 black peppercorns, crushed
 4 whole cloves
 1 teaspoon sugar
 1 teaspoon salt
 1 teaspoon celery salt
 1/4 teaspoon garlic salt

Directions

1. Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

Mailaenderli

"These are sweet Swiss cookies. We usually make them for Weihnachten (Christmas Eve) and top them with sprinkles but they are appropriate year-round."

Ingredients

Original recipe makes 50 cookies
 4 eggs
 1 1/4 cups white sugar
 1 1/8 cups butter, melted and cooled to lukewarm
 1 pinch salt
 4 cups all purpose flour
 1 1/2 teaspoons grated lemon zest
 2 egg yolks, beaten
 seasonal colored sprinkles

Directions

1. Whisk the eggs in a large bowl. Blend in sugar and beat until mixture is thick and pale, about 10 minutes. Mix in the melted butter and salt. Gradually fold in the flour and lemon zest. Cover and refrigerate for at least one hour or, preferably, overnight.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheet.
3. On a floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on prepared cookie sheet. Brush with beaten egg yolks and decorate with sprinkles.
4. Bake in preheated oven until golden at the edges, 15 to 20 minutes. Cool cookies on racks.

Roesti

"This is a simple Swiss side dish. Do not forget to cook the potatoes at least a day beforehand. Do not stir the Roesti because it will be prevented from forming its crust. Add finely chopped, lean bacon, sliced onions, or thinly sliced cheese for other variations.


Ingredients

Original recipe makes 6 servings
 2 1/4 pounds potatoes, scrubbed
 3 tablespoons butter
 1 teaspoon salt
 2 tablespoons milk

Directions

1. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil over medium-high heat. Cook the potatoes until tender enough to pierce with a fork, about 15 minutes; drain and refrigerate potatoes overnight.
2. Peel and grate the potatoes into a large bowl.
3. Melt the butter in a skillet over medium heat; add the grated potatoes; season with salt. Press the potatoes into a round loaf using a spatula. Sprinkle the milk over them. Cover the skillet with a lid. When you hear the potatoes begin to sizzle in about 5 to 10 minutes, reduce the heat to low. Cook until a brown crust has formed on the bottom, about 30 minutes. Cover the skillet with a large plate and flip the roesti onto the plate to serve.

Swiss Steak Quick and Easy

"My mother has been making this Swiss steak for years. It is wonderful, and can be made either on the stove top or -- when you don't have a lot of time but want a hearty meal ready when you come home -- in the crock pot. Serve over a bed of egg noodles or rice with a hunk of thick crusty bread."
Ingredients 

Original recipe makes 6 servings
 1 tablespoon vegetable oil
 2 pounds cube steaks, pounded thin and cut into bite-size pieces
 1 1/2 tablespoons all-purpose flour
 1 medium onion, chopped
 1 pound mushrooms, sliced
 salt and pepper to taste
 1 (1.2 ounce) package brown gravy mix
 2 (14.5 ounce) cans stewed tomatoes

 1 (12 ounce) package egg noodles

Directions

1. Heat oil in a Dutch oven over medium heat. Dredge steak strips in flour. Working in batches, place strips in hot oil. Fry until browned on both sides. Remove to a warm platter. When all meat is browned, return meat to Dutch oven, and stir in onions, mushrooms, salt, pepper, gravy mix, and stewed tomatoes. Bring to a boil, then simmer about 30 to 45 minutes.
2. About 20 minutes before steak is finished, fill a large pot with water and bring to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes; drain.
3. Serve Swiss steak over noodles.

Zopf

"I discovered this Swiss Sunday bread when I was visiting friends in Switzerland. One of these friends is a pastry chef! The measurements given to me were metric, so I had to convert them. This makes a beautiful loaf and is super easy to make!"

Ingredients

Original recipe makes 1 loaf
 1 (.25 ounce) package active dry yeast
 1 1/3 cups warm milk
 1 egg yolk
 2 tablespoons butter, softened
 3 1/2 cups bread flour
 1 egg white
 1 tablespoon water

Directions

1. In a large bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Add the egg yolk, butter and 2 cups of bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together and place on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
3. In a small bowl, beat together egg white and water. Brush risen loaf with egg wash and bake in preheated oven for 20 to 25, until golden.

Grison Beef Stew

"Here's a taste of Switzerland. This robust beef stew, from the mountainous Grison region, is perfect to keep out winter chills and to satisfy even the hungriest skier."

Ingredients

Original recipe makes 6 servings
 1 1/2 pounds beef brisket
 1 large head cabbage
 1 tablespoon margarine
 8 ounces bacon, cooked and cubed
 1/2 cup sliced onion
 3 bay leaves
 salt and pepper to taste
 1 pinch ground nutmeg
 1 cup red wine
 1 cup beef stock

Directions

1. Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water. Drain and reserve.
2. Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.
3. Cut meat into thick slices and place on the bacon and onion mixture. Add wine and beef stock, bring to a boil and simmer for 1 hour. Now add a layer of cabbage Leaves, cover tightly and simmer very gently for another hour.

Spitzbuben

"This is a typical Swiss recipe. You can buy the spitzbuben in any bakery here in Switzerland."

Ingredients 
Original recipe makes 5 dozen
 1 1/8 cups butter
 1 cup confectioners' sugar
 2 teaspoons vanilla sugar
 1 pinch salt
 1 egg white
 3 1/8 cups all-purpose flour
 1 cup fruit preserves, any flavor

 1/3 cup confectioners' sugar for decoration

Directions

1. To Make Vanilla Sugar: Combine 1 1/2 to 2 cups sugar with a rinsed and dried vanilla bean in a pint jar. Cover and shake well. Shake occasionally for 2 -3 days. Use flavored sugar, replenishing with fresh sugar, as needed.
2. Beat butter or margarine until soft and fluffy. Mix in the confectioners' sugar, vanilla sugar, and salt until mass has a lighter color.
3. Beat the egg white into the creamed mixture, making sure to incorporate fully. Add in the flour and mix. Cover the dough, and rest the dough in the refrigerator for one hour.
4. Take the dough out of the refrigerator, and roll it out until it is about 3/4 inch thick. Cut out circles with pastry cutters. Cut smaller shapes into the middle of half of the circles.
5. Bake in a preheated 400 degrees F (205 degrees C) oven for 6 to 8 minutes.
6. Warm up marmalade, apricot, or raspberry jam. Put some jam on the cookies without the holes in the middle. Then put the cookies with the wholes on top of the ones with jam. Sprinkle a bit of confectioners' sugar on top to make them look nice.

Aargau Carrot Cake

"Canton Aargau is composed of Switzerland's most fertile farmlands, celebrated for fruit, vegetables and the famous Carrot Cake. Moist, delicious and light, it contains no added fat besides what's naturally contained in the eggs."

Ingredients 

Original recipe makes 1 - 9 inch round cake pan
 3 eggs
 3/4 cup white sugar
 1 1/2 teaspoons grated lemon zest
 2 tablespoons fresh lemon juice
 1 cup grated carrots
 1 cup ground almonds
 1/4 cup all-purpose flour
 1 teaspoon baking powder
 1 pinch salt

 3/4 cup confectioners' sugar

 1 tablespoon lemon juice

Directions

1. Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
2. Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
3. Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
4. Bake at 360 degrees F (180 degrees C) for 45 minutes.
5. This cake is often iced with 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration.

BaumKuchen

"A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte."



Ingredients

Original recipe makes 1 -9 inch square cake
 7/8 cup unsalted butter, softened
 1 cup sifted confectioners' sugar
 7/8 cup cornstarch
 5 1/2 ounces almond paste
 1 1/2 teaspoons vanilla extract
 1 pinch salt
 2 egg yolks
 6 egg whites
 3/4 cup white sugar
 3/4 cup all-purpose flour
 9 (1 ounce) squares semisweet chocolate
 2 1/2 teaspoons vegetable oil

Directions

1. Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler.
2. In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.
3. In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in.
4. Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean.
5. In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature.

Swiss Spaetzle (Very Easy Homemade Noodle)

Ingredients:

3 cups flour
3 eggs
1/2 cup milk
3/4 cup water
1 teaspoon salt

Directions:

1 Heat water in a big pot for cooking.
2 Meanwhile mix flour, eggs, milk, water and salt together with a blender.
3 Let rest 5 to 10 minutes and mix briefly.
4 Add salt to the boiling water.
5 Add the dough directly into the boiling water quickly using a holed colander or a spaetzle maker.
6 When the spaetzle float, they are ready; it takes about 2 or 3 minutes.
7 You can prepare colorful spaetzle if you add to the dough:.
8 for red some tomato concentrate;.
9 for yellow 1 teaspoon turmeric powder;.
10 for green 1/2 cup mashed spinach;.
11 for orange 1 cup of mashed cooked squash or carrots; reduce the water to about 1/2 cup.
12 And so on….

Creamy Cheddar Fondue

Ingredients:

1 (8 ounce) package fat free cream cheese, cut into cubes
3/4 cup low-fat milk or 3/4 cup nonfat milk
1 cup shredded cheddar cheese
1/4 cup chopped onion
chunky French bread, cubed (dipper)

Directions:

1 Heat cream cheese with milk in fondue pot or saucepan on low heat.
2 Stir until it is smooth.
3 Add in the cheddar cheese; keep stirring!
4 Let completely melt together; stir in the onion.
5 You may dip the French bread into the fondue!

 

New Potatoes With Three-Cheese Fondue

Ingredients:

2 teaspoons olive oil
1/2 cup chopped onion
1 cup whipping cream, plus
2 tablespoons whipping cream
1 (8 ounce) package cream cheese, room temperature
1 cup freshly grated parmesan cheese (about 2 ounces)
1/2 cup packed grated gruyere cheese (about 1 1/2 ounces)
1/4 teaspoon ground nutmeg
1 lb unpeeled large red potatoes, cut into 1 inch pieces
6 cups water
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh parsley

 

 

Directions:

1 Heat oil in heavy medium saucepan over medium heat.
2 Add onion; sauté until soft, about 4 minutes.
3 Reduce heat to low.
4 Add cream, cream cheese, Parmesan, and Gruyère.
5 Whisk until smooth, about 3 minutes.
6 Stir in nutmeg.
7 Season with salt and pepper.
8 Remove from heat.
9 Combine potatoes, 6 cups water and salt in large saucepan.
10 Bring to boil over high heat.
11 Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes.
12 Drain.
13 Transfer potatoes to bowl.
14 Add olive oil and parsley; toss to coat.
15 Season to taste with salt and pepper.
16 (Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.) Place potatoes on platter.
17 Spear each with skewer (48 6-inch skewers).
18 Serve with warm fondue.

 

Coq Au Vin Fondue from "the Melting Pot"

Ingredients:

3 1/2 cups vegetable stock
1/2 cup Burgundy wine
1/2 cup sliced mushrooms
1 tablespoon garlic, minced
2 green onions, sliced

Directions:

1 Heat vegetable stock in fondue pot until it begins to simmer.
2 Add all other ingredients, bring to simmer.
3 Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.

Pretzels

Ingredients:

1 (1/4 ounce) package active dry yeast
4 cups unbleached flour
1 1/2 cups water (110-120 degrees)
1 large egg, beaten
1 teaspoon salt
1 dash coarse salt
1 tablespoon sugar

Directions:

1 Dissolve yeast in warm water.
2 Add salt and sugar to yeast mixture.
3 Blend in flour and knead dough until smooth, about 7 to 8 minutes.
4 Cover and let dough rise until double in bulk.
5 Punch down.
6 Cut dough into small pieces and roll into ropes.
7 Twist ropes into pretzel shapes and place on greased cookie sheet.
8 Using a pastry brush, brush pretzels with egg and sprinkle with coarse salt.
9 Allow pretzels to rise until almost double in bulk.
10 Bake at 425°F.
11 For 10 to 15 minutes or until browned.
12 Best if eaten immediately.
13 If not, store in airtight container.

Cabbage Casserole

Ingredients:

1 head cabbage, shredded (about 12 cups)
1 can cream of mushroom soup, undiluted
1 onion, chopped
5 tablespoons butter or 5 tablespoons margarine, divided
6 ounces American cheese, cubed
1/4 cup dry breadcrumbs
salt (optional)
pepper (optional)

Directions:

1 Cook cabbage in salted water until tender; drain thoroughly.
2 In a large skillet, sauté onion in 4 Tbsp.
3 of butter until tender.
4 Add soup and cheese, heat and stir until melted.
5 Stir in cabbage (salt& pepper if desired).
6 Transfer to an un-greased 2-quart baking dish.
7 In a small skillet, melt remaining 1 Tbsp.
8 butter; stir in breadcrumbs.
9 Brown lightly.
10 Remove from heat and sprinkle over casserole.
11 Bake uncovered at 350ºF.
12 for 20-30 minutes, or until heated through.

Spaetzle (noodles)

Ingredients:

3 cups unbleached flour
4 large eggs, beaten
1 teaspoon salt
1/2 cup water (or more)
1/4 teaspoon nutmeg
1/4 cup butter

Directions:

1 Sift flour, salt and nutmeg together in a bowl.
2 Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon.
3 Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
4 Using a spätzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water.
5 Cook noodles in the water about 5 minutes or until they rise to the surface.
6 Lift noodles out and drain on paper towels.
7 Brown noodles in melted butter over low heat.

Cheese Fondue

Ingredients:

1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb emmenthaler cheese, coarsely grated (2 cups)
1/2 lb gruyere, coarsely grated (2 cups)

Directions:

1 Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.
2 Add wine to pot and bring just to a simmer over moderate heat.
3 Stir together cornstarch and kirsch in a cup.
4 Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).
5 Stir cornstarch mixture again and stir into fondue.
6 Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
7 Transfer to fondue pot set over a flame and serve with bread for dipping.

Accompaniment

cubes French bread, on fondue forks or long wooden skewer

Karen's Swiss Steak (Stove Top, Crock Pot or Oven)

Ingredients:

1 1/2 lbs beef round steak, cut 3/4 inch thick
3 tablespoons flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon pepper
3 teaspoons garlic powder
2 teaspoons shortening
1 (16 ounce) can tomatoes
1 small onion, sliced
1 stalk celery, sliced
2 medium carrots, sliced
1 tablespoon Worcestershire sauce
1/4 cup red wine
1/4 cup water
hot cooked noodles
mashed potatoes or hot cooked rice

Directions:

1 Cut meat into 6 serving pieces.
2 Combine flour, salt, mustard, pepper, and garlic powder.
3 Put 2 T. of the flour mixture into the meat.
4 Brown the meat in the shortening on both sides.
5 Drain off excess fat.
6 Add undrained tomatoes, onion, celery, carrots, Worcestershire sauce and cooking wine.
7 Cover and simmer for 1 1/4 hours or until meat is tender.
8 Remove meat to a serving platter and keep warm.
9 Combine 1/4 water and the remaining flour mixture.
10 Stir into tomato mixture until thick and bubbly.
11 Pass with meat.
12 Serve meat and sauce with hot cooked noodles or rice.
13 Crock pot directions:.
14 Prepare swiss steak as above except cut meat to fit your crock pot.
15 After browning meat, transfer to crock pot.
16 Stir remaining flour into pan drippings in the skillet.
17 Stir in the remaining ingredients and cook until thick and bubbly.
18 Pour over meat in the crock pot.
19 Cook on low for 8 to 10 hours.
20 Serve with hot cooked noodles or rice.
21 Oven directions:.
22 Place meat in a baking dish.
23 Cover with thickened drippings and veggies as above.
24 Bake, uncovered, in a 350 degree oven for 1 hour and 20 minutes.
25 Serve with hot noodles or rice.