Vietnamese Rice Raps

rice paper
mint leaves
lettuce / salad leaves
cucumber
sambal olec
cooked shrimps and/or chicken and/or beef
water

Moisten rice paper. Put salad, cucumber, pieces of mint leaves, sambal olec and shrimps/chicken/beef on paper. Wrap.

Dimp into oyster, soya or any other sauce that might fit. Enjoy!

Knöpfli

300 g flour
1 tbs salt
2 eggs
1 1/2 cups milk

Mix all ingredients and stear well until thick liquid dough is smooth and builds bubbles. Bring water to boil and pour junks of mixture slightly into the boiling water. Cook until junks float. Serve like pasta...

Tip for serving. Put in pan with butter, add table cream to it chopped onion and spice with provencal herbs. Before taking from stove add cheese. Enjoy!!

Easy Risotto

1 cup rice (preferably risotto rice)
1 onion
1 can champion mushroom
sausages
parmesan (grated)
bouillon dissolved in water
(optionally white wine for better taste)

Chop onion into small pieces. Fry in pan with margerine (or butter) and rice until rice looks glassy. Then deglaze with bouillon water. Boil and keep adding bouillon water (and wine) while stearing. Add mushroom and sausages (chopped in slices). Keep boiling, stearing and adding bouillon water or wine until ready (will take at least 30 minutes till rice is becomes soft). Before taking pan from stove add parmesan cheese. Serve with fresh grated parmesan cheese on top and pepper.

Ingredients can vary!!!

Custard Cornbread

1 1/2 cups cornmeal
1 cup all purpose flour
1/2 cup sugar
2 cups milk
2 eggs
1 tsp. baking soda
1 tsp. salt
2 tbsp. butter

In large mixer bowl, combine all ingredients. Beat until smooth.

Bake at 350 degrees for 30 to 40 minutes. Serve warm.

Pumpkin/Potatoe Tätschli

1 egg
pumpkin and/or potatoes grated
onion chopped in small pieces
flour

Mix ingridents. Spice as wished and fry in pan until ready.

Philadelphia OREO Cheesecake

1 pkg (550 g) OREO Cookies
1/4 cup melted butter
4 pkg (250 g each) Cream Cheese
1 cup suger
1 tsp. vanilla
1 cup sour cream
4 eggs

Preheat oven to 325°F (160°C). Place 30 of the cookies in plastic bag. Flatten and seal bag. Crush cookies. Place crumbs in medium bowl. Add butter and mix well. Press firmly onto bottom of baking pan.
Beat cream cheese, sugar and vanilla in large bowl (blender). Add sour cream and mix well. Add eggs, one at a time, beating just until blended after each addiction. Chop remaining 15 cookies. Gently stir 1 1/2 cups of the chopped cookies into cheesecake batter. pour over curst. Sprinkle with remaining chopped cookies.

Bake 45 minutes or until centre is almost set. Cool.

Ramona's Butterzopf

20 g backing powder
2.5 dl milk
500 g (4 1/4 cups) flour
1 tsp sugar
1 tsp salt
1 egg
80 g (1/3 cup) soft butter

put everything together and knead to a dough. Let do raise for 1 hour. Plait and put in cold stove. Bake at 200°C (390°F) 30 - 40 minutes.