Chocolate Macaroons

2 egg whites
1/4 tsp salt
1/2 c sugar
1/4 tsp vanilla extract
1 c shredded unsweetened coconut
6 ounces chocolate, melted and cooled

Preheat oven to 325

Beat egg whites and salt until almost stiff.

Add sugar, slowly beating until egg whites stand in peaks.

Add flavoring, and fold in coconut.

Add melted chocolate and stir well.

Drop by teaspoonfuls on parchment paper on a cookie sheet. Bake 13-15 minutes. Cool slightly on the cookie sheet, and remove from paper with spatula.

From Bob's Red Mill

Corn Chowder

1/2 cup (or more) diced bacon
2 cups small diced onion
2 large carrots, diced
1 1/2 pounds Yukon gold potatoes, peeled and diced
5 cups chicken broth
1 Tbsp thyme (or 2 sprigs fresh)
4 cups corn
3/4 cup cream
3/4 cup milk
Salt and pepper to taste

1. Cook the bacon in a large pot over medium heat until crisp.
2. Remove with a slotted spoon to paper towels to drain.
3. Add onions an carrots to the bacon fat with a large pinch of salt and cook, stirring, until onion is softened.
4. Add the potatoes, broth, and thyme and simmer covered, until the potatoes are tender.
5. Using an immersion blender, blend the soup until there are no more big chunks of potato.
6. Add cream and corn and simmer until slightly thickened.
7. Add bacon.
8. Season to taste with salt and pepper.

Kraut Salat

~from Mom~

Last, but not least, this is my grandmother's recipe. Oma Lukas was an excellent cook! I have never found cole slaw prepared this way. For me it was trial and error lead by my memories and taste. Good luck!

Wash and slice cabbage fine. Place in bowl, sprinkle with salt and pound with a mallet. Let rest for a time. Stir and pound again until cabbage is tender. I found that this depends on how finely the cabbage is shredded. Liquids will form in the bowl from tender cabbage.

Drain cabbage and wring out all excess liquid. Dress with either heavy or light whipping cream, about 1 T. apple cider vinegar, white pepper and sugar to taste. Pour over cabbage and mix well. Refrigerate. Mix well again before serving.

Red Cabbage or Rot Kraut

~from Mom~

1 head of red cabbage, finely shredded
1 large onion - Cut slit in onion and insert one bay leaf. Then add 2 cloves to make your onion look like a face :) .
Add oil to cover bottom of pan and heat.
Place shredded cabbage into hot oil and stir well.
Add 3 T. apple cider vinegar and salt and sugar to taste.
Add one peeled, cored and quartered apple.
Add the onion and some water to keep cabbage from burning.
Keep watch and stir periodically. When cabbage is tender, remove onion and bay leaf if fallen out of the onion. Adjust the sweet and sour to taste. The apple will incorporate with the cabbage.

Beef Goulash

~from Mom~

1 lb. stewing beef, cubed
3 large onions (spanish work well)
2 T. canola oil
salt and white pepper, to taste
1 T. hungarian paprika
1 cup beef broth
1/2 cup sour cream
flour to thicken broth if needed

Saute the meat in hot oil until browned on all sides. Add the onions, salt, pepper and paprika. Add liquid if needed. Cover and simmer over low heat for one hour, stirring occasionally. When meat is tender, adjust seasoning to taste and add flour to thicken. When finished, add sour cream.

Tomato Basil Soup

• 1/2 cup butter
• 1/3 cup flour (I usually do a little less)
  
• 1 16 oz. can chicken broth
• 1 16 oz. can tomato sauce
• 1 16 oz. can crushed tomatoes in puree
• 1 Tbsp dried basil
• 1 tsp salt
• 1 tsp black pepper
• 2 cups half and half (fat free works fine)
  

1. Melt butter over med-low heat in a soup pot. Add flour and simmer the flour for a few minutes, but do not brown.
2. Add chicken broth and bring back to simmer. Cook
3. Add tomatoes and sauce, as well as dried basil, salt and pepper. Cook for about 30 minutes on low heat for flavors to meld well.
4. Remove from heat and add half and half.

Black Bean and Corn Salsa

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 t minced fresh jalpeno pepper
1 avocado, chopped
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro (or 1 t dried cilantro)
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
tortilla chips for dipping

Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.