Contributed by Gyorgyi Szebenyi

1.  Weigh 4-6 eggs (depending on size; should weigh about 8-10oz)

2.   Separate white from yolks

3.  Weigh out butter, sugar and flour – each, equal in weight to the total weight of the eggs

4.   Cream together sugar and butter

5.   Add egg yolks gradually, continue creaming

6.   Add flour gradually, mix well

7.   Add some cinnamon and a pinch of salt and lemon rind (one lemon)

8.  Peel apples 2-4 depending on size of the apples (I like to use Golden Delicious for this) and cut them to little cubes, and then add to the dough

9.  Beat egg whites till stiff and fold into the dough

10.  Bake at moderate heat (325F) in a buttered and floured standard 9 inch springform cake pan until the top is golden brown (about 40 min but start checking after ~30 min)

Non-hunter Stew

1 pound Polish sausage, cut into ½ inch slices

3 Tablespoons oil

1 ½ pounds boneless beef chuck cut into ½ inch cubes

1 ½ pounds boneless shoulder pork, cut into 1 inch cubes

2 ½ cups sliced onions

12 ounces mushrooms, cut in half

1 pound sauerkraut, rinsed and drained – (in a jar)

1 cup red wine

1 8 ounce can tomato sauce

1 teaspoon caraway seeds

¼ teaspoon pepper

Salt in needed


Heat oven to 375 degrees

Brown sausage in skillet and place in 5 quart casserole or Dutch oven.   Add 3 Tablespoons oil to skillet and brown beef and pork in several batches.

Place in casserole.   Add onions and cook until soft.     Add mushrooms, sauerkraut, wine, tomato sauce and seasonings to casserole.

Cover and bake 2 to 2 ½ hours.

Stir every 30 minutes.

Submitted by Allison Liddell. From my mother's friend Marion Luecke.


Recipe contributed by Nancy Lovett

2 lbs Yellow Squash - Sliced
1 Medium Onion - Sliced
1 Carrot - Grated
1 1/2 Cups Pepperidge Farm Bread Herb Seasoned Stuffing
1 Chicken Bouillon Cube
1 - 8oz Sour Cream
1 Can Cream of Chicken Soup
1 Stick Butter or Margarine
Dissolve bouillon cube in 1 cup of boiling water. Place sliced squash and onion in bouillon water and cook until tender. Drain well.
Place in 7 1/2" X 12" Pyrex baking dish.
Sprinkle grated carrot over squash and onion mixture. Mix soup and Sour Cream together and spread over mixture.
Melt the stick of butter and pour in stuffing, mix well. Spread stuffing over top of squash casserole
Bake 30 to 40 minutes at 350 degrees.