-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I serve this w/mashed or scalloped taters and green beans (w/onions
 DD> and bacon).

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Wiener Schnitzel
 DD>  Categories: Beef, Citrus, Breads
 DD>       Yield: 6 servings

 RH> I've done it many times the proper way but the last few years have
 RH> baked it instead of frying. Do the usual coating, place in a non stick
 RH> sprayed glass pan and spray more oil on it. Bake at 350 for 15-20
 RH> minutes, depending on thickness. Just as good as the fried but with a
 RH> lot less mess.

 DD> Here's a nice gravy to put over it:

 DD>       Title: Bacon Mushroom Gravy
 DD>  Categories: Pork, Mushrooms, Vegetables, Dairy
 DD>       Yield: 4 servings

 RH> That does look good. My "go to" for a first order at a German
 RH> restaurant is usually Wienerschnitzel with Rot Kraut (red cabbage). If
 RH> they do a good job with the schnizel but the cabbage is too sweet or
 RH> not quite sweet enough, I'll try their German potato salad. If that
 RH> too, fails to meet my (and Steve's, based on his order) expectations,
 RH> then it's a "thanks for the attempt but we probably won't be back'
 RH> meal. Our daughter in SLC referred us to a place her family had
 RH> enjoyed; we went for lunch one day last year. The schnitzel was good
 RH> (not great, not bad) but the sides were nothing to come back for.

Different people, different tastes. That's what keeps the world turning
on its axis.

I'm doing Greek for my New Year's supper. It's a fiddly, time consuming
dish to make .... and I'm sure there will be  some leftover. But, then, 
I like plan-overs. I don't have to work today, I don't watch jockstrap 
sports on the glass teat, and I have all the stuff at hand .... what's 
not to like?

I'm making (planning on plan overs) a double batch of this recipe and in
my casserole crock-pot instead of the oven to "finish". I'm sure to be
"suffering with comfort" by bedtime.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Meat & Potato Moussaka
 Categories: Lamb/mutton, Beef, Potatoes, Cheese, Dairy
      Yield: 6 Servings
 
      1 lb Ground lamb or beef
      1 md Onion; chopped
      1 cl Garlic; minced
    3/4 c  Water
      6 oz Can tomato paste
      3 tb Minced fresh parsley
      1 ts Salt
    1/2 ts Dried mint; opt
    1/4 ts Ground cinnamon
    1/4 ts Pepper
      5 md Potatoes; peeled, thin
           - sliced

MMMMM-----------------------PARMESAN SAUCE----------------------------
    1/4 c  Butter; in cubes
    1/4 c  A-P flour
      2 c  Milk
      4 lg Eggs; lightly beaten
    1/2 c  Grated Parmesan cheese
    1/2 ts Salt
 
  In a large skillet, cook beef and onion over medium heat
  until meat is no longer pink. Add garlic; cook 1 minute
  longer. Drain. Stir in the water, tomato paste, parsley,
  salt, mint if desired, cinnamon and pepper. Set aside.
  
  For sauce, melt butter in a saucepan over medium heat.
  Stir in flour until smooth; gradually add milk. Bring to
  a boil; cook and stir for 2 minutes or until thickened.
  Remove from the heat. Stir a small amount of hot mixture
  into eggs; return all to the pan, stirring constantly.
  Add cheese and salt.
  
  Place half of the potato slices in a greased shallow 3 qt
  baking dish. Top with half of the cheese sauce and all of
  the meat mixture. Arrange the remaining potatoes over
  meat mixture; top with the remaining cheese sauce.
  
  Bake, uncovered, @ 350§F/175§C for 1 hour. Let stand for
  10 minutes before serving.
  
  Jean Puffer, Chilliwack, British Columbia
  
  Yield: 6 servings.
  
  From: http://www.tasteofhome.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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