Sacher Cheese

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to Rosemary Zwick for this groaner:

This guy has been working as a bag boy in a supermarket for
five years. One day the supermarket gets new orange juice
machines, and the bag boy is real excited and asks the manager
if he can work the juice machines. The manager says no. The
bagger says, "But I've been working here for 5 years, why can't
I run the juice machines?"

The manager says, "I'm sorry, son, but baggers can't be juicers."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

Several months ago the Atlanta Ring met at a German restaurant
in the north Georgia town of Helen, and I told myself then that I
really should do another week of German recipes. This week I
finally got around to it, so here is the lineup for "The Cooking of
Germany":

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Sacher Cheese (Sacherkase)
[Cheese and Wurst Salad (Kase und Wurstsalat)]

Tuesday's Soup or Salad
Royal Soup (Koniginsuppe)
[Sauerkraut Soup (Sauerkrautsuppe)]

Wednesday's Side Dish
Leipzig Vegetables (Leipziger Allerlei)
[Cabbage in Wine (Weinkraut)]

Thursday's Entree
Wienerschnitzel
[Wienerschnitzel Variations]

Friday's Dessert
Cottage Cheese Souffle (Quarkauflauf)
[Apple Dumplings (Apfel im Schlafrock)]

You can serve this dish as a dip with chips or raw vegetables, or
you can do as the Germans do and serve it with thinly sliced
pumpernickel and gherkins.

Sacher Cheese (Sacherkase)

2 cups (500 ml) cottage cheese
1/4 lb (110 g) butter at room temperature
4 hard-cooked eggs
6 anchovies, mashed
1 onion, finely chopped
1 Tbs (15 ml) olive oil
1 Tbs (15 ml) German or Dijon mustard
1 Tbs (15 ml) paprika
Salt to taste

If the cottage cheese is runny, drain it in a sieve until the excess
liquid has been removed. Combine the cottage cheese, butter,
the yolks of the hard-cooked eggs, and the remaining ingredients
in a bowl and mash until smooth and thoroughly combined. Chop
the egg whites and sprinkle them over the top of the cheese mixture
to garnish. Serves 4 to 6.
Received on Mon Nov 13 06:24:52 2006