2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
0: Heat the lard in a heavy bottomed pot (or ovenproof Pyrex casserole or the like)
1: Lightly sear and mix together the meat cubes and the onions; season with salt, an ample amount of pepper, and a very little bit of crushed marjoram
2: Remove two thirds of the meat and onions from the pot and set aside
3: Mix the potatoes and vegetables together; spread a third of these over the bottom layer of meat cubes in the pot or casserole
4: Sprinkle with salt and a little pepper
5: Alternate 2 more layers of meat with 2 more layers of vegetables
6: Each layer should be separately seasoned with salt and pepper; the top layer MUST consist of vegetables and potatoes
7: Pour in the beef stock
8: Cover tightly and cook over medium-low heat for just about 2 hours
9: Cooking in a 350 degrees F oven is also possible
10: You should not stir the stew, but you can tilt the pot back and forth to circulate the liquid and prevent the bottom layer from burning
11: Serve sprinkled with chopped parsley
12: Variations: Savoy cabbage is frequently added to the roster of vegetables, and it tastes delicious
13: Sliced kohlrabi would be fine as well
14: For a truly gourmet 'Pichelsteiner', 6 to 8 slices of bone marrow should be briefly sauteed with the onions at the beginning, then added to one of the in-between layers of meat
15: Doubling of ingredients is advisable
16: Pichelsteiner tastes excellent reheated
17: Makes 4 servings
18: From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York
19: 1989 Posted by: Karin Brewer, Cooking Echo, 8/92 From Gemini's MASSIVE MealMaster collection at www
20: synapse
21: com/~gemini