"Recipes from the Chef's Kitchen"

Ingredients:
1)   2 Heads of Red Cabbage
2)   1/2 Stick Butter
3)   4 quartered Cooking Apples
4)   1 1/2 cups dry Red Wine
5)   2 tbs. Wine Vinegar
6)   1 large Onion
7)   2 Cloves of Garlic
8)   1 Bay Leaf
9)   1 Lemon Juice
10) 2 tbs. Brown Sugar
11) Salt and Pepper to taste
12) 1/2 Cinnamon Stick
13) 4 tbs. Lingonberry

Preparation:
1)   Melt butter and add all the ingredients except the sugar.
2)   Mix well and bring to a boil.  Simmer for 15 minutes adding
       water as needed.
3)   When finished, add sugar and 2 tbs. more of butter.  Mix well
        remove from heat and serve.

Spatzle

Ingredients:
1)   1 lb. Flour
2)   5 Eggs
3)   2 oz. Butter
4)   Salt
5)   Water as needed

Preparation:
1)   Work the flour, eggs, salt and water into a dough.
2)   Pass the dough through a coarse sieve into boiling salted water and
       allow to cook until the noodles rise to the surface.
3)   Drain and put on a platter.  Pour hot melted butter on top.

Ingredients:
1)   12 thin slices of Veal (1 1/2 lbs.)
2)   Salt and Vegetable Oil
3)   3 tbs. Flour
4)   1/2 small diced Onion
5)   2 cups of sliced Mushrooms
6)   1/2 cup of small diced Bacon
7)   1 cup of Heavy Cream
8)   1 cup of Veal Stock
9)   2 oz. Butter

Preparation:
1)   Take the veal...and salt and flour them.
2)   Put them in the frying pan with the vegetable oil until brown on both
       sides.
3)   Remove them from the pan and keep them on the side.
4)   Put onions, mushrooms and bacon into the pan and cook until light
       brown.
5)   Drain out the oil and add heavy cream and veal stock...cook 2 to 3
       minutes.
6)   Put the veal back into the pan, add the butter, then simmer for 1 to
       2 minutes.  It is then ready to serve.