3 md Raw potatoes

1 3/4 lb Potatoes, boiled in their

-jackets a day ahead 3 tb To 4 tb (heaping) flour

2 Eggs

1/4 c Water

Salt So called for their well-known propensity to slip (’glitschen’) off one’s plate, ‘Glitscher’ are also called ‘Wetzsteine’ (whetstones) because they are more or less the same shape (although shorter) as the old-fashioned sharpening stones used for a sickle or scythe blade.
Grate the raw potatoes into a bowl full of water, then place in a coarse muslin bag or wrap in a rolled-up dishtowel, and wring out thoroughly.
The boiled potatoes should be cooked a day in advance, then peeled and grated on the following day.
Combine the two, along with the flour, eggs, and water, and mix thoroughly; season with salt.
Shape the dumplings with wet hands.
The dumplings should be fairly long and pointed at both ends.
Cook in simmering salted water for about 20 minutes. Makes 4 to 6 servings.
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York.
1989 Posted by: Karin Brewer, Cooking Echo, 8/92

1 1/2 lb Lean ground meat

1/3 c Dry bread crumbs

2 Eggs

1/2 c Chopped onion

1 ts Basil leaves

1/2 ts Salt

1/4 ts Pepper

3 tb Dijon style mustard

3 tb Honey

2 tb Scallions, chopped

Preheat oven to 350.
Combine ground meat, bread crumbs, onions, basil, salt, and pepper.
Stir in egg(s), mixing lightly, but thoroughly.
Shape into loaf.
Place loaf in baking pan (or on a baking sheet, such as a broiler pan.
Combine honey and mustard, brush 1/2 mixture on loaf.
Bake uncovered for 30 minutes.
Brush with remaining glaze.
Bake for 20 to 30 more minutes.
Remove from oven, sprinkle with scallions.
This recipe was in our local paper, The Fairfax Journal, on Wednesday.
We had it last night and it’s delicious.
Lesley Rackowski

12 Regular or 48 miniature

-muffins 2 tb Coarsely chopped,

Peeled fresh ginger root 1 Or 2 lemons, well scrubbed

-and Patted dry 1/2 c (1 stick) butter, at room

Temperature 1 c Granulated sugar

2 lg Eggs

1 ts Baking soda

1 c Plain yogurt or buttermilk

2 c All-purpose flour

1/4 c Freshly squeezed lemon juice

2 tb Granulated sugar

Heat oven to 375 F.
Grease muffin cups or use foil or paper baking cups.
Finely chop the ginger.
Finely grate the lemon peel so you have 2 tablespoons.
In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time.
Add ginger and lemon peel.
Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
Fold flour into ginger mixture one third at a time, alternating with the yogurt.
When well blended, scoop into muffin cups.
Bake 18 to 20 minutes, or until lightly browned and springy to the touch. While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish.
Stir until sugar dissolves.
When muffins are baked, re