36 Kraft caramels

1/4 c Water

1/4 c Margarine

3/4 c Sugar

1/4 t Salt

1/2 t Vanilla

3 Eggs,beaten

1 c Pecan halves

1 9 ” unbaked pastry shell

Melt caramels with water & margarine in a saucepan over low heat.
Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well.
Stir in pecan halves & pour into pastry shell.Bake @ 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools.

12 Thick or 24 thin stalks

-asparagus, trimmed 6 tb Unsalted butter

6 sl Prosciutto, halved crosswise

-(2-3 oz total) 1/2 c All purpose flour, for

-dredging 2 Eggs

1 tb Vegetable oil

Servings: 4 DIRECTIONS: Fill a large, high sided skillet with salted water and bring to a boil.
Add the asparagus and cook until barely tender, about 10 minutes.
Drain in a colander, refresh under cold water and drain again.
Pat dry and spread on a platter.
In a small saucepan, melt 3 Tbsp of the butter.
Drizzle it over the asparagus.
Wrap 1 piece of prosciutto around the middle of 1 thick or 2 thin asparagus stalks.
Place the flour on a plate.
Beat the eggs in a wide shallow bowl.
Roll one of the asparagus bundles in the flour, then dip in the egg and return to the platter.
Repeat with the remaining bundles.
In a large skillet, heat the remaining 3 Tbsp butter and the oil over moderate heat.
Working in batches, add the asparagus bundles and fry, turning once, until golden, about 4 minutes.
Drain on paper towels; serve at once.
Source: Food & Wine magazine, 10/90 From: Sallie Austin

200 g Flour (1 3/4 cups)

2 Eggs

1/4 l Milk (1 cup plus 1 Tbsp)

1 pn Salt

Fat for frying Mix the flour and milk, then add the eggs, and season with salt.
In a skillet, melt a little fat over medium heat. As soon as the fat is hot, hold the skillet at a slight angle and pour in the batter in such a manner that the whole bottom of the skillet is covered with a thin layer.
As soon as the bottom of the pancake develops yellow spots, carefully loosen the edges with an eggturner, then flip the pancake to cook the other side.
Once the ‘Flaedle’ is done, set it aside for cooling.
If the ‘Flaedle’ is to be used in ‘Flaedle’-soup, roll it up and cut it into very thin slices.
Put into hot broth, and adjust seasoning to taste, with nutmeg, chopped parsley or chives, etc.
Serves 4.
From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976.
(Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92