recursal/Fanatic-Fandom huggingface dataset:
Chocolate Ice Cream

## Ingredients

* 10 yolks
* 10 oz / 300 g sugar
* 1 qt / 1 l milk
* 4 oz / 100 g chocolate or 2 oz / 50 g cocoa
* vanilla

## Directions

1. Boil the milk with the vanilla stick, cover and remove from heat.
2. Separately, beat the yolks with the sugar, add the chocolate melted with a tablespoon of warm water and beat again.
3. Then add a little milk at a time.
4. Without quitting stirring, set to boil.
5. As soon as it comes to a boil remove from heat and refrigerate.
6. When it is completely cold, remove the vanilla stick, mix well and freeze.
Void Walker

### Upgrades

Mana Efficiency, Anti Magic (Research), Freeze (Research), Dimensional Portal (Research), Decay (Research), Call of Death

## Combat

### Armor points

0

Powerful spellcaster. **Void Walker** is an upgraded version of a **Summoner**. Can't attack.

## Spells

* Shapeshift
* Anti Magic
* Freeze
* Dimensional Portal
* Decay
* Fog of Death
* Storm of Death
Homemade Glazed Donuts

## IngredientA

  \* 2 (.25 ounce) envelopes active dry yeast

* ¼ cup warm water (105 to 115 degrees)
* 1½ cups lukewarm milk
* ½ cup white sugar
* 1 teaspoon salt
* 2 eggs
* ⅓ cup shortening
* 5 cups all-purpose flour
* 1 quart vegetable oil for frying

* ⅓ cup butter
* 2 cups confectioners' sugar
* 1½ teaspoons vanilla
* 4 tablespoons hot water or as needed

## Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
Sweet Potato and Corn Casserole

## Description

You can use pumpkin in this recipe instead of the sweet potatoes, if you like.

Look for cornflakes which don't contain malt. If you can't find any, instead use breadcrumbs made with gluten-free bread (home-made or from health shop).

* Recipe makes six servings.

## Ingredients

* 1 large or several small sweet potatoes
* 14 ounces corn kernels, fresh, frozen or canned (drained)
* 2 cups gluten-free corn flakes
* ½ cup chopped onion
* ½ cup chopped green bell pepper and red bell pepper
* 2 tablespoons margarine
* 1 cup grated low-fat tasty cheese
* ¼ cup sharp Parmesan, grated
* salt and freshly ground pepper to taste

## Directions

1. Boil the sweet potatoes in water containing lemon grass.
2. When they're soft, fish out the lemon grass and throw it away.
3. Mash the sweet potatoes.
4. You need two cups of mashed sweet potato.
5. Gently cook onions, capsicums and 2 tablespoons of margarine in a medium saucepan.
6. Do not brown.
7. Stir in corn and sweet potato and half the cornflakes.
8. Blend all together and put in greased casserole dish.
9. Sprinkle over the top in this order: remaining corn flakes, Parmesan cheese and grated tasty cheese.
10. Bake uncovered in a 350°F oven for about 45 minutes until nicely browned on top.
11. Reheats well.
Spicy Pork Chops and Rice

## Ingredients

* 1½ lbs pork chops
* 1 (28 ounce) can peeled crushed tomatoes
* ½ cup brown sugar
* 2 tablespoons vinegar
* 2 teaspoons garlic powder
* ½ cup chopped sweet onions
* 2 tablespoons molasses
* 1 teaspoon chili powder
* 2½ cups cooked rice

## Directions

1. Combine all the ingredients except pork chops and rice in a slow cooker.
2. Mix well.
3. Add pork chops and cook for 3 hours on high setting.
4. Add cooked rice to mixture during the last half hour of cooking on medium setting.
Chocolate Chip Cookies I

## Ingredients

* 1 egg, beaten
* ¼ cup canola oil
* 1 (4-oz) jar strained baby fruit or 1 mashed banana
* 1 teaspoon gluten free vanilla
* 1 cup instant baby brown rice cereal
* ¼ cup quinoa flour
* ¼ cup brown sugar
* 1 teaspoon gluten free baking powder
* ½ teaspoon salt
* ¾ teaspoon cinnamon + ¼ cup white raisins **or** ¼ cup chocolate chips + ¼ cup chopped macadamia nuts

## Directions

1. In a large bowl, mix the first 4 ingredients together.
2. In another bowl, mix the next 5 ingredients.
3. Combine, then add: either cinnamon and raisins or chocolate chips and macadamia nuts.
4. The dough may be a bit sticky. Oil your hands slightly if necessary.
5. Use a balled-up paper towel to spread canola oil on a cookie sheet.
6. Do not discard the sheet.
7. Roll dough into small balls (1-inch), and place on the cookie sheet.
8. Use the oiled paper towel to flatten the dough, or use oiled fingertips.
9. Flatter means crispier - experiment with size and shape!.
10. They will not spread, so small and flat usually comes out the best.
11. Bake for 1 hour.
12. They will be perfect when bottoms are lightly browned.
13. These look and taste almost exactly like the regular kind, and are worth the effort.
Banana & Strawberry Smoothie

**Prep Time:** 10 mins

**Cook Time:** none

**Yields:** approx 2 1/2 cups

## Description

Delicious smoothie that is quick and easy to make. I use fresh fruit and freeze it the day before. Make sure to peel your banana prior to putting it into the freezer. This smoothie is good for breakfast or right before working out. This recipe is great to get the kids involved.

## Ingredients

* 1 frozen banana
* 6 or 7 frozen strawberries
* 1 cup low fat or fat free vanilla Greek yogurt
* 1 tsp. pure maple syrup
* 1/2 cup milk, of your choice (rice, soy, almond)

## Directions

Place all ingredients into a blender and blend until smooth. Poor into cups. You can top it with a little whipped cream and a drizzle of chocolate or caramel syrup. Yummy. Enjoy.
Sloppy Joe Mix

## Ingredients

* 1 pound ground round
* 1 cup gluten free tomato sauce
* ½ cup onion, finely chopped
* ¼ cup gluten-free ketchup
* ¼ cup green pepper, finely chopped
* 1 tablespoon apple cider vinegar
* ¼ cup celery, finely chopped
* 1 teaspoon white sugar
* 1 teaspoon salt
* ½ teaspoon gluten free worcestershire sauce

## Directions

1. Brown hamburger, add onion, pepper and celery and cook for five to six minutes.
2. Add remaining ingredients.
3. Simmer on low for 20 minutes.
Cherry Hand Pie

* 1 1/2 tablespoons cornstarch
* 2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
* 2/3 cup dried cherries
* 1/2 cup sugar
* 1 teaspoon vanilla extract
* 1/8 teaspoon kosher salt
* 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refr
* igerator
* Flour (for dusting)
* 1 large egg white
* 1 1/2 teaspoons raw sugar

### **Preparation**

* Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.
* Roll out pastry on a lightly floured surface to an 18x15" rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6x5" rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.
* Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5x3" packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.
* Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely. **DO AHEAD** Can be made 1 day ahead. Let stand at room temperature.
Berry Buckwheat Waffles

## Description

Recipe makes about eight average-size waffles. Note: These waffles freeze well.

## Ingredients

* ½ cup white rice flour
* ¼ cup buckwheat flour
* ¼ cup potato starch
* ¼ teaspoon salt
* 2½ tablespoon baking powder
* 3 tablespoons turbinado sugar (or white sugar)
* 2 eggs (separated)
* ¾ cup rice or soy milk
* 1 cup berries of choice (fresh or frozen)

## Directions

1. Beat egg whites until stiff.
2. Combine all the dry ingredients, stir in egg yolks, oil, and milk.
3. Stir in the berries.
4. Gently fold in the egg whites.
5. Pour suggested amount of batter for your waffle iron into your waffle maker.
6. Most waffle irons use about ¼-cup of batter per waffle.
7. Cook three to five minutes, until it no longer steams.
Old-Fashion Fried Chicken

## Description

Can't go wrong fried chicken recipe. You can either buy chicken parts or cut a larger chicken.

## Ingredients

* 1 (4 pound) chicken, cut into pieces
* 2/3 cup all-purpose flour
* salt and pepper to taste
* 2 teaspoons garlic powder
* 1 tablespoon vegetable

## Directions

1. Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
2. In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
3. Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.
Apricot Dumplings

## Ingredients

* 1 lb / 500 g potatoes
* 2 eggs
* 2 – 3 tablespoons flour
* salt
* 1 lb / 500 g small, ripe, firm apricots
* 3 tablespoons butter
* 2 tablespoons bread crumbs
* ½ cup confectioner's sugar

## Directions

1. Boil well washed potatoes in their jacket.
2. When done, peel them and crush with the potato press or grind them.
3. Place the potato paste in a bowl and mix with the eggs, flour, one teaspoon of sugar and a little salt.
4. Make a three finger thick roll from this paste.
5. Cut one finger thick pieces from it.
6. Flatten these pieces with your hand and place one pitless apricots onto each of them.
7. Then roll into a ball with your floured hand.
8. When all the dumplings are made, boil in salt water.
9. When they rise to the surface, they are done.
10. Remove with the slotted spoon and roll in breadcrumbs previously fried in butter, so that each dumpling is completely covered in breadcrumbs.
11. Place on a serving plate and powder with vanilla confectioner's sugar.
12. Serve warm.
Beef Kabobs with Pepper Sauce

## Ingredients

### Beef

* 1½ lbs sirloin steak
* 3 tablespoons red wine vinegar
* 2 teaspoons hot red paprika
* 1 teaspoon salt
* 1 teaspoon fresh ground black pepper
* ½ teaspoon ground cumin
* ½ teaspoon ground turmeric

### Rub

* 3 tablespoons chopped fresh cilantro
* 1 teaspoon salt
* 1 teaspoon hot paprika
* ½ teaspoon fresh ground black pepper
* ¼ teaspoon ground turmeric

### Pepper sauce

* 1 large yellow bell pepper
* ¼ cup finely chopped green onions
* 2 tablespoons white vinegar
* 1 tablespoon water
* 1 tablespoon olive oil
* 1 tablespoon fresh lemon juice
* 1 teaspoon ground cumin
* 1 teaspoon hot paprika
* ½ teaspoon ground turmeric
* ¼ teaspoon black pepper
* 1 clove garlic

## Directions

### Beef

1. Combine all beef ingredients in a bowl.
2. Toss well.
3. Cover and chill to marinate for 3 hours.
4. Combine rub ingredients.
5. Prepare grill.

### Rub

1. Combine all the rub ingredients \*rub the rub all over the meat.
2. Grill for 6 minutes.
3. Broil the meat in the oven.

### Pepper sauce

1. Broil the pepper halves.
2. Place them in a ziplock bag and seal it.
3. Peel the skins off and chop up the pepper.
4. Put the pepper chunks and sauce ingredients in a blender and grind up.
Taco Pie

## Ingredients

* 1 lb ground beef
* 1 medium onion, chopped
* 1 pkg. taco seasoning mix
* ¾ cup water
* 1 (16 oz) can refried beans (I use fat-free)
* 1 (8 oz) jar taco sauce, divided
* 1 baked 9-inch pastry shell (I use all-ready pie crust, although you may use frozen crust or make your own)
* 1 cup (8 oz.) shredded cheddar cheese, divided
* 1 cup crushed corn chips (I use Fritos™)

## Directions

1. Cook ground beef and onion in a skillet until meat is browned, stirring to crumble meat.
2. Drain. (I add onion after beef is cooked and drained to limit amount of fat absorbed by onion)
3. Add taco seasoning mix and water, stirring well.
4. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally.
5. Combine refried beans and ⅓ cup taco sauce.
6. Spoon half of bean mixture in bottom of pastry shell.
7. Top with half of meat mixture, half of cheese and all of corn chips.
8. Repeat layers with remaining bean mixture, meat mixture, and cheese.
9. Bake at 400°F for 20–30 minutes.
10. Serve with shredded lettuce, chopped tomato, sour cream (if desired) and remaining taco sauce.
Spinach Artichoke Dip

## Description

Formal or informal, **Spinach Artichoke Dip** is a great appetizer at any party. Quick and easy to prepare, the dip may be served with a variety or crackers, breads, or chips.

## Ingredients

* 16 ounces (450 g) cream cheese
* ¾ cup (180 ml) heavy cream (use half milk, if desired)
* ⅓ cup (80 ml) grated parmesan cheese
* ¼ teaspoon (60 ml) garlic powder
* 16 ounces (450 g) frozen cut leaf spinach, thawed and well drained
* 1 can quartered artichoke hearts, rinsed and well drained
* ⅔ cup (160 ml) shredded Monterey jack cheese
* 1 cup prepared (240 ml) salsa
* Crackers or tortilla chips, for serving

## Directions

1. In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.
2. Turn the mixture into a 3½-quart electric slow cooker; smooth the top.
3. Cover and cook on the high heat setting 1¼ to 1½ hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted. Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.
Chewy Granola Bars

## Ingredients

* 1 cup butter or margarine
* ¾ cup brown sugar
* ½ cup sugar
* 2 tablespoons corn syrup or maple syrup
* 4 cups oats or buckwheat flakes
* 1 cup shredded coconut
* ⅓ cup chopped nuts
* 1 cup chocolate chips and/or your favorite dried fruit

## Directions

1. Grease a 12-inch x 9-inch cookie sheet.
2. In a large pan, heat butter, sugars, and syrup until melted.
3. Stir in remaining ingredients until evenly combined.
4. Spread on cookie sheet and press down, making sure the surface is smooth.
5. Bake in a 325 °F oven for 30 minutes.
Pizza-Flavored Popcorn

## Ingredients

* 12 cups freshly popped popcorn
* ¼ to ½ cup butter
* ½ teaspoon crumbled leaf oregano
* ½ teaspoon crumbled leaf basil
* ⅛ teaspoon red pepper flakes
* 2 tablespoons grated Parmesan cheese

## Directions

1. Stir in seasonings and heat for one minute.
2. Put popcorn in a large bowl.
3. Pour butter over popcorn and sprinkle with Parmesan cheese; toss to coat.
4. Package in a plastic bag.
Heavenly Chocolate Cake

## Ingredients

* 1 cup soy flour
* ¾ cup 100-percent corn flour (cornstarch)
* 1¼ teaspoon baking soda
* ½ cup cocoa
* 1¼ cups caster sugar
* ⅔ cup melted butter
* 1 tablespoon gluten free white vinegar
* 1 cup evaporated milk
* 2 eggs
* 1 mashed banana
* 2 tablespoons raspberry jam

## Directions

1. Grease two 8-inch round sandwich cake pans and line with baking paper.
2. Sift flours, soda, cocoa and sugar into a large bowl and add butter, vinegar and milk.
3. Beat with electric beater on low speed one minute.
4. Add eggs, banana and jam and beat on medium speed for two minutes.
5. Pour cake mix into prepared pans.
6. Bake in moderate oven for 30 minutes or until cooked.
7. Stand cakes in pans five minutes, turn onto wire rack to cool.
8. Sandwich cakes together with whipped cream.
CHOCOLATE Chip Cookies

## Description

This is a special recipe made without gluten.

## Ingredients

* ¾ cup soy flour
* ¼ cup potato starch flour
* ½ tsp salt
* 6½ tbsp margarine
* 6 tbsp white sugar
* 6 tbsp brown sugar
* ½ tsp vanilla
* 1 egg
* ½ cup chocolate chips semisweet
* ½ cup chopped nuts

## Directions

1. Sift dry ingredients.
2. Beat sugars and margarine.
3. Add egg and beat again.
4. Add vanilla and stir.
5. Add dry ingredients.
6. Add chips and nuts.
7. Drop by spoonful onto greased cookie sheet.
8. Bake at 375°F for 10 to 12 minutes.

## Nutritional information

1 cookie = 1 fruit/vegetable choice, 1 fat for gluten gay
Caramel Cookies

## Directions

1. Cream butter with confectioners' and granulated sugar until fluffy.
2. Stir in remaining ingredients.
3. Wrap and chill 30 minutes.
4. Roll dough out to ¼" thickness, cut in circles and place on parchment lined cookie sheet.
5. Bake at 350°F for 12–14 minutes.
6. Cool cookie sheets between batches.
7. Spread some caramel on one cookie and top with another cookie.
8. Dust tops with confectioners' sugar.
9. The cookies can be filled with the rewarmed caramel as needed.
10. Pour both cans of condensed milk in the top of a boiler and simmer on low heat 2–3 hours.
11. Cool well and it will thicken further.
12. Refrigerate until needed.
Quick Chili

## Ingredients

* 1 pound ground beef
* ⅓ cup milk
* one medium onion, chopped
* 1 tablespoon chili powder
* one 8-ounce can gluten-free tomato sauce
* one 16-ounce can kidney beans

## Directions

1. Sauté beef and onion in a large skillet.
2. Drain excess oil.
3. Add tomato sauce, milk, chili powder and kidney beans.
4. Simmer 45 minutes to one hour.
5. Serve hot.
Nectarines & Honey

**Prep Time:** 30 minutes

**Cook Time:** 45 minutes

**Yields:** 8-10 servings

## Description

I can't stress enough the need to use ripe nectarines. Also goes good with vanilla ice cream!

## Ingredients

* 6 nectarines, halved and pitted
* 4 cups water
* ¾ cup sugar (or an equivalent amount of Splenda or stevia)
* ¾ cup honey
* 6 cups low-fat or fat free vanilla frozen yogurt
* Fresh lavender sprigs (optional)

## Directions

1. In a large saucepan, add water, sugar, and honey. Bring to a boil. Stir often in order to dissolve sugar.
2. Add nectarines and reduce heat. Simmer nectarines for 8 minutes or until tender.
3. Remove nectarines from the pan with a slotted spoon. Do not get rid of the nectar.
4. Using the same liquid remaining in the pan, bring the liquid to a boil and cook for 10 minutes, or until the liquid has dissolved to about 3 cups worth. Allow to cool for 10 minutes.
5. Place nectarines in a bowl and pour nectarine liquid on top. Serve with a scoop of vanilla frozen yogurt. Garnish with lavender sprigs if desired.
Watermelon Sherbert

## Ingredients

* 2 cups cubed, seeded watermelon
* 1/2 cup sugar
* 1 envelope unflavored gelatin
* 1/3 cup cranberry juice cocktail

## Directions

1. Place watermelon cubes in a blender container or food processor bowl. Cover and blend or process until smooth. (There should be 3 cups of the mixture.) Stir in sugar.

2. In a small saucepan combine gelatin and cranberry juice cocktail. Let stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved.

3. Stir the gelatin mixture into the melon mixture. Pour into an 8x8x2-inch baking pan.

4. Cover and freeze for 2 hours or until firm.

5. Break up frozen mixture and place in a chilled mixer bowl. Beat with an electric mixer on medium to high speed or until mixture is fluffy.

6. Return to pan. Cover and freeze for 6 hours or until firm. Makes 8 (1/2-cup) servings.

Make ahead directions: Pack in airtight freezer container; seal, label, and freeze up to 1 month.
Weißen Armed Forces

**Weißen Armed Forces** are the military of Weißen. Utilizing the advantage of both technology and individual discipline, it has become one of the strongest military power in the continent.

## Management

The Forces are currently under the control of the Internal Administration and the Chief of Staff. Thanks to this, they are highly responsive, able to react to unexpected attacks and dangerous situations in a fast and effective way.

The current Chief of Staff is **Holst von Stauffenberg**.

## Education and Training

Unlike officers serving in Baselland, officers in Weißen Armed Forces go through three levels of education. Baltzar specified that the education for the Forces included 4 years of Preparatory Military school, 2 years of Military Academy, and 2 years of Military University.

## Personnel

Weißen Armed Forces employ both soldiers, non-commissioned and commissioned officers. The following are the known members of personnel in Weißen Armed Forces:

* **Bernd Baltzar**: Major
* **Joachim Schonhuber**: Captain
* **Hartmann**: Sergeant
* **Dimo Baumann**: 2nd Lieutenant
* **Yuri Heesen**: 2nd Lieutenant
Paul Breitner

**Paul Breitner** is a 2nd year in Artillery Division, Baselland Royal Military Academy.

## Paul Breitner

### Alliance

BasellandBaselland Royal Military Academy

### Family

Unnamed Granfather (Alive)Unnamed Father (Alive)

Unnamed Mother (Alive)

2 unnamed older siblings and 2 unnamed younger siblings (Alive)

## Background

Paul comes from a normal family that runs a bakery. His family has eight members, including himself.

## Appearance

He has slightly long blond hair which is always in a ponytail. His emotions show easily on his face.

## Personality

Although he is enrolled in the Military Academy, Paul has no passion with the military career. He is neither ambitious nor brave, and easily chickens out whenever he is faced with a dangerous situation. He also has no problem with always placing second after Dieter, or with the privileges the Cavalry Division has, or even the fact that he and the rest of the Artillery Division was never allowed a shooting practice until Bernd Baltzar comes. He claims that his lifelong plan is to serve in the Military Academy for 3 years, then another 12 years in the army, and retire at 30, so that he can re-enter the government workforce as a civil servant, according to the policy of Baselland. He is also a pacifist, hoping that his country does not enter any war in the 15 years of his service. However, he does care about his friends, namely Dieter.

## Skills

Aside from the skills he learns from the Artillery Division course, he has yet to show any other abilities.

## Relationship

### Bernd Baltzar

Baltzar is an instructor in Paul's academy. While Paul doesn't really show any interest in Baltzar in the beginning, after Baltzar saves him from risking his life to avoid recruitment and even comments that Paul has the potential to become as good as Baltzar is, Paul seems to trust the instructor more.

### Dieter Strunz

Dieter is in the same year as Paul and a close friend as well. Paul cares about Dieter enough to go to war as a representative from Baselland when he hears from Baltzar that Dieter will have to go if Paul refuses to show up.

## Trivia

* His name is exactly the same as Paul Breitner, a former German footballer, who is recognized as one of the greatest football players of all times.
Chocolate Chip Muffins

## Ingredients

* 3 bananas
* 2 eggs
* ½ cup raw sugar
* ½ cup creamy peanut butter
* 1¾ cups white rice flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* ⅓ cup butter or shortening (melted)
* ½ cup buttermilk
* ½ cup chocolate chips

## Directions

1. Preheat oven to 350 °F.
2. Mix first four ingredients in a food processor.
3. Blend for one minute.
4. Combine dry ingredients in a mixing bowl.
5. When thoroughly mixed, add to food processor, along with the butter and milk.
6. Blend well.
7. Add the chocolate chips, and press "pulse" once or twice.
8. Ladle the batter into muffin tins lined with papers, filling each paper to the top.
9. Bake for about 12 minutes, or until muffins are firm to the touch.
10. Cool and serve.
11. Top with frosting or chocolate drizzles, if desired.
Microwave Cheesecake

* ½ cup sugar
* ½ cup butter
* ½ tsp cinnamon

1. Use a 13x9x2 microwave safe dish.

### To Serve

1. Before serving I top with canned blueberry pie filling or cherry pie filling. Or I make my own by slicing (very thin) kiwi, strawberries, blueberries, peaches or nectarines etc.
2. If you make 2 like I usually do for a party then you can make party colors. Fourth of July: 1 cherry pie filling and 1 blueberry pie filling.
Red Current Pie

**Prep Time:** 55 minutes

**Cook Time:** 10 minutes

**Yields:** 10 servings

## Description

Think you've done all you can with currants? Think again! The sweet-tart taste of currants coupled with a tender, yet flaky crust will make you wish you'd made more than one!

## Ingredients

* 1½ cups all-purpose flour
* 1 teaspoon baking powder
* ½ cup butter, softened
* ½ cup white sugar
* 2 egg yolks
* 1½ teaspoons grated lemon zest

### Filling

* 2 egg whites
* ½ cup white sugar
* 2 teaspoons cornstarch
* 2¼ cups red currants

## Directions

1. To make dough: in a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough.
2. Chill for 30 minutes. Preheat oven to 325°F.
3. Roll out dough and put into a spring-form pan.
4. Bake dough for 25 minutes, or until golden yellow.

### Filling

1. In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust.
2. Bake for 10 minutes, or until top is lightly browned.
Asian Style Crab Cakes

**Prep Time:** 5 minutes

**Cook Time:** 3 minutes

**Yields:** 16

## Description

Delicate and tasty, these little crab cakes can be served as a simple supper or as an appetizer for eight people. Using a mixture of white and brown crab meat ensures a depth of flavor and texture. Serve with sweet chili sauce for dipping.

## Ingredients

* 2⅔ cups fresh crab meat, white and brown
* 1 tbsp grated fresh root ginger
* 1 - 2 tbsp flour
* 4 tbsp sunflower oil
* salt and black pepper

## Directions

1. Put the crab meat in a bowl and add the ginger, some salt and ground black pepper and the flour. Stir well until thoroughly mixed.
2. Using floured hands, divide the mixture into 16 equal sized pieces and shape roughly into patties.
3. Heat the sunflower oil in a frying pan and add the patties, four at a time. Cook for 2 - 3 minutes on each side, until golden.
4. Remove with a metal spatula and leave to drain on paper towels for a few minutes.
5. Keep the cooked crab cakes warm while you cook the remaining patties in the same way.
6. Serve immediately.
Fresh Strawberry Tart

## Description

Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

* **Serves**: 8

## Ingredients

 \* 3 tablespoons butter

* 1 cups miniature marshmallows
* 4½ cups rice cereal
* 2 (3½ -ounce) package instant vanilla pudding
* 5¼ cups milk
* 9 cup whipping cream
* 2 teaspoon almond extract
* 4 pint fresh strawberries

## Directions

1. Heat butter in a large saucepan over low heat. Heat marshmallows, until marshmallows melts, poking frequently.
2. Remove the saucepan from heat and stir in cereal until well-mixed.
3. Press down the mixture into an oiled 12-inch pie pan. (To help with this process, you will need to rub your hands with a little oil or margarine.)
4. Beat pudding mix, milk, whipping cream, and extract together at high speed for 5 minutes or until stiff peaks form. Spoon mixture into the cereal crust.
5. Refrigerate for at least 3 hours.
6. Just before serving, wash strawberries and remove the stems. Gently press strawberries stem side down into the cream filling.
Blueberry Muffins

## Ingredients

* 1 cup brown rice flour
* ½ cup potato starch flour
* ½ cup tapioca flour
* 2 teaspoons xanthan gum
* 2½ teaspoon gluten-free baking powder
* ⅓ cup + 1 tablespoon sugar
* ¾ teaspoon salt
* ¼ cup applesauce
* two large eggs, lightly beaten
* ¼ cup olive oil
* ¾ cup nonfat milk
* ½ teaspoon vanilla
* 1½ cups fresh or frozen blueberries

## Directions

1. Line muffin tins with paper.
2. Stir together dry ingredients.
3. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla.
4. Stir together just until ingredients are moistened.
5. Gently fold in blueberries.
6. Divide mixture into muffin tins and sprinkle with sugar.
7. Bake at 400°F for 25 minutes.
Fudge Brownie

## Ingredients

* 1 cup water
* 1 teaspoon gluten free vanilla
* ½ cup corn margarine
* 1 cup sugar
* ½ cup uncooked cream of rice hot cereal
* 3 tablespoons unsweetened cocoa
* 1 teaspoon gluten free baking powder
* one egg or ¼-cup cholesterol free egg product
* ¼ cup walnuts (optional)

## Directions

1. In a medium saucepan, heat the water and margarine to a boil.
2. Sprinkle in the cereal.
3. Cook for one minute.
4. Remove the pan from the heat, cover it, and let it sit for four minutes.
5. Stir in the egg or egg product and vanilla.
6. In a medium bowl, combine the sugar, cocoa, and baking powder.
7. Stir in the cereal mixture until well blended.
8. Stir in the nuts, if used.
9. Spread the mixture evenly in a greased 8 x 8 x 2-inch baking pan.
10. Bake at 350 °F for 40–50 minutes.
11. Cool and cut into 2-inch squares.
12. This recipe can be doubled and baked in a 9 x 13-inch pan.
Sourdough French Toast

## Description

I got an idea one day when I was in a Cracker Barrel restaurant eating breakfast. They had sourdough French toast and it was the best French toast I'd had, so I wanted to re-create the recipe at home. I haven't gotten this down to a recipe with exact measurements, but I usually use:

## Ingredients

* Pepperidge Farmhouse sourdough bread slices
* about 1 to 1½ or so cups of milk
* 1 or 2 egg whites (or the whole egg, if you prefer)
* cinnamon and/or sugar (optional)

## Directions

1. Mix the milk, egg whites, and cinnamon and/or sugar together.
2. Place both sides of each bread slice into the mixture to saturate the bread.
3. Most of the time i use pam cooking spray to butter the pan, because it's easier and quicker for me to just spray every time to keep it from sticking.
4. But if you prefer butter or margarine, that's fine too.
5. The first slice you should cook for a few minutes on each side.
6. Then with the other slices, after the pan has had a chance to really get hot, it only takes a couple of minutes each side to get it brown.
7. Depending on how much of the milk and egg mixture you let sink into each slice, it can make from 4-8 sourdough slices.
8. I like to use strawberry syrup, but you can use any syrup you like.
9. You can even make your own syrup by mixing two cups of sugar, one cup or water, a teaspoon of vanilla extract and whatever flavoring (strawberry, blueberry, cherry) you want.
10. Bring it to a boil, then lower the heat and let it simmer for about five minutes.
11. For thicker syrup, you can add clear karo syrup, too.
12. And to finish it all off, you can add a couple of (big) spoonfuls of cool whip (or any whipped cream) on top.
13. Yummy.
14. Enjoy!.
Daifuku

**Prep Time:** 2 hours

**Cook Time:** 30 minutes

**Yields:** 12 daifuku

## Description

A delicious little round mochi, stuffed with a sweet filling, which is usually Anko.

## Ingredients

* shiratamko( glutinous rice flour)- 1 cup
* sugar- 1/4 cup
* water-2/3 cup
* for filling: water- 2/3 cup and sugar- 1 cup and dried anko powder- 1/2 cup or premade anko- 1 1/4 cup
* katakuriko(POOOTAAAATOOOOO starch) for dusting

## Directions

Heat 2/3 cup water and 1/2 cup sugar in small pot. Add 1/4 cup anko powder, stir well. Cool anko filling. Make 12 small anko balls, set aside. Put water and sugar in heat-resistant bowl, mix well. Add shiratamako flour in bowl, mix well. Put bowl in microwave, heat bowl 2 minutes. Stir dough. Heat dough in microwave until it inflates. Stir mochi quickly. Dust flat pan and hands with katakuriko starch. Remove hot mochi from bowl to pan by hands. Dust hand with more starch, divide mochi into 12 pieces by hands. Mochi is hotan sticky, be careful not to burn hands. Make 12 flat, round mochi. Put piece of anko filling on a mochi and wrap it by stretching mochi, it rounds the daifuku. Repeat process to make daifuku cakes.
Romanian Spaghetti

## Ingredients

* 3 eggs
* ½ cup water
* flour as needed
* ½ teaspoon salt

## Directions

1. Sift the flour, make a hole in the middle and pour the eggs inside.
2. Mix them with a little flour, then add the water and salt and make a stiff dough.
3. Divide in three, then work each third a little, make into balls and let rest, covered, for 5 – 10 minutes.
4. Take each ball and make a sheet as thin as possible.
5. Place it on a floured cloth and let dry.
6. When half dry, cut the strips laid on top of one another in narrower strips, (about as wide as a finger).
7. Spread on a clean surface and let dry for 20 – 25 minutes.
8. They can be used afterwards.
Basic Brownies

## Ingredients

* ¾ cup butter or margarine
* ¾ cup cocoa powder
* 2¼ cup sugar
* 4 eggs
* 2 teaspoons vanilla
* 1⅓ cup gluten-free flour
* 1 cup chopped nuts (if desired)
* ½ teaspoon baking powder
* ¼ teaspoon salt

## Directions

1. Preheat oven to 325°F.
2. Grease and lightly dust with cocoa a 9 x 13-inch pan.
3. In a large saucepan, melt margarine/butter with cocoa over low heat, stirring constantly (or simply put thecocoa and butter in a bowl, pop in the microwave for a couple of minutes, until the butter is melted).
4. Stir with a fork until it's mostly smooth.
5. Remove from heat and cool slightly.
6. Blend in sugar.
7. Beat in eggs, one a time.
8. Stir in remaining ingredients.
9. Spread in prepared pan.
10. Bake at 325°F for 20–25 minutes.
11. Recipe makes one, 9 x 13-inch pan of brownies.
Banana Cream Pie

Delicious pie.

## Directions

Prepare pie crust and chill 2 hours or longer before filling. Soak gelatin in cold water and set aside. Heat 1 ½ cups of milk in the top of a double boiler over simmering water. In a small bowl combine flour, salt and ½ cup of cold milk; mix until smooth and without lumps. Slowly pour i/2 cup of the hot milk into the bowl with the flourmixture; stir to mix well. The slowly pour contents of the bowl back into the pot of hot milk. Cook and stir over simmering water until thick and smooth. Pour mixture slowly on top of beaten eggs, stirring constantly. Return to top of double boiler. Cook and stir over simmering water about 4 minutes; remove from heat. Add gelatin, sweetener and vanilla; mix well to dissolve gelatin. Cool and chill until mixture begins to gel. Peel bananas, slice thin and measure 1 ½ cups. Arrange 1 cup of sliced bananas in bottom of pie shell, then carefully spoon and pour filling evenly on top. Arrange remaining ½ cup sliced bananas on top and garnish with the vanillacrumbs saved when making pie shell. Cover whole pie carefully with plastic wrap. Chill 2-3 hours, until set and firm. To serve, cut into eight equal pieces. 9"pie = 8 servings cho pro fat calories fiber sodium chol (g) (g) (g) - (g) (mg) (mg) :24 5 7 174 0.8 174 79 food exchanges per serving 1 fruit exchange plus 1 low-fat milkexchange..you can use unsalted margarine to eliminate salt
Yummy Veggie Lasagna

**Prep Time:** 45 minutes

**Cook Time:** 1 hour

**Yields:** 6-8 servings

## Description

I'll admit, I was a little skeptical about making a vegetable lasagna for my family. I could already imagine the series of frowns that would appear when I told them that I would be replacing the ground beef and sausage with mushrooms and spinach. As a matter of fact, those same frowns that I imagined did infact appear! But everything changed when their forks met the lasagna. Nothing but smiles. Now my kids can't get enough of it! They call it, "Yummy Veggie Lasagna." I hope your family enjoys it as much as mine does!

## Ingredients

* 1 cup Italian brown mushrooms, sliced
* 2 packages baby spinach
* 1 medium yellow onion, finely chopped
* 1 clove of garlic, chopped into small pieces
* 10 oz. jar Ragu Organic Veggie Sauce
* 1 cup shredded reduced fat mozzarella cheese
* 1 cup reduced fat or fat free ricotta cheese (Cottage cheese works too!)
* 1 box Barilla lasagne noodles (No boiling required!)
* 1/4 cup olive oil

## Directions

Preheat oven to 350 degrees.

Spinach:

1. Set saute pan on medium high heat.

2. Add 1/4 cup olive oil.

3. Add spinach and allow to saute for 5-7 minutes. (Note: Spinach will likely spill out of the pan at first, but will cook down.)

4. Remove spinach from pan and set on paper towel to drain the remaining water.

Lasagna:

1. In a large baking dish, cover the bottom of the pan with noodles and add a layer of pasta sauce.

2. Add mushrooms, spinach, onions, garlic, ricotta cheese and mozzarella cheese.

3. Add another layer of sauce and noodles.

4. Repeat Step #2 until you run out of filling.

5. Your top layer should be noodles sprinkled with sauce and cheese.

6. Cover the baked dish with aluminum foil, making sure to create a dome, or "bubble" with the foil. Do not allow the foil to directly touch the lasagna.

7. Bake for 1 hour. Remove from oven and allow to cool for at least 30 minutes.
Picarones

## Ingredients

* 1 cup dark brown sugar
* 1 cup granulated sugar
* 2 cinnamon sticks (4")
* 1 dry red chili pepper (seeded)
* 4 – 6 cloves
* 1 cup milk
* 1 tbsp active dry yeast
* 2 tsp cornstarch
* 1 cup puréed butternut squash (or replace with sweet potatoes)
* 2 cups all-purpose flour
* ⅛ tsp coarse salt
* 6 cups vegetable oil

## Directions

### The syrup

1. In a small saucepan, combine the dark brown sugar, 1 cup granulated sugar, cinnamon, chili pepper, and cloves with 1 cup water.
2. Simmer over a low flame for 20 to 25 minutes, stirring occasionally, until the mixture thickens into a syrup.
3. Set aside to cool.
4. In a small mixing bowl, combine the milk and yeast with 1 tablespoon of sugar and allow to sit for 5 to 10 minutes, or until creamy.
5. Stir in the cornstarch and allow to sit a few minutes longer.
6. Place the puréed squash or sweet potatoes in a large bowl.
7. Add the yeast-cornstarch mixture and blend thoroughly.

### The dough

1. Stir in the flour and salt and continue to stir vigorously to make a runny, soft, well-blended dough.
2. Place the mixing bowl in a draft-free place, cover with a dampened cloth of plastic wrap, and let rise for about 2 hours, or until doubled in bulk.
3. Deflate the dough with a wooden spoon.
4. The dough should be soft.
5. In a deep fryer or heavy saucepan, heat the oil to 325°F.
6. Dip out 1 tbs of the dough and, with another tablespoon, scrape the dough into the hot oil and fry until golden.
7. As soon as they are cooked, remove the picarones from the oil with a slotted spoon and drain on paper towels.
8. To serve, arrange the picarones on a platter and pour the syrup over them.
Cheese Dumplings

## Ingredient

* 1 lb / 500 g potatoes
* 2 eggs
* 2 – 3 tablespoons flour
* salt
* 2 – 3 tablespoons sheep's cheese (preferred)
* 2 tablespoons butter or lard

## Directions

1. Boil well washed potatoes in their jacket.
2. When done, peel them and crush with the potato press or grind them.
3. Place the potato paste in a bowl and mix with the eggs, flour, one teaspoon of sugar and a little salt.
4. Shape small balls with your hands.
5. Then boil in slightly salted water.
6. Scald with melted butter or lard, put some cheese on top of them and serve hot.
Cayenne Pepper Fajitas

**Prep Time:** 10 minutes

**Cook Time:** 10 minutes

**Yields:** 4-6 servings

## Ingredients

* 2 cups turkey strips
* 1/4 cup olive oil
* 1 red pepper, sliced in 1/4 inch strips
* 1 green pepper, sliced in 1/4 inch strips
* 1 medium onion, thinly sliced
* 1 clove garlic, minced
* 1 teaspoon pepper
* 1/2 teaspoon cumin
* 1/4 teaspoon cayenne pepper
* 1/4 cup lime juice
* 1/2 cup chopped fresh cilantro or parsley
* Flour tortillas
* Salsa
* Sour cream
* Guacamole

## Directions

1. In a medium skillet, add olive oil, raw turkey, peppers, onion and garlic. Set on medium heat.

2. Season mixture with remaining ingredients and continue cooking for 8-10 minutes, or until turkey is no longer pink.

3. Serve fajita mix with warm tortillas. Garnish with salsa, sour cream, and guacamole (optional).
Laura Bush's Hot Chocolate

## Description

Regardless of political orientation, everyone likes hot chocolate, right?

* Home for the Holidays Hot Chocolate Recipe by Laura Bush, from the White House website, public domain government resource—original source of recipe

## Ingredients

* 6 tbsp unsweetened cocoa
* 6 tbsp sugar
* pinch of salt
* 2½ cup milk
* 2½ cup light cream
* ½ tsp vanilla (or more)
* pinch of cinnamon powder (optional)
* whipped cream
* orange zest

## Directions

1. Mix cocoa, salt, and sugar.
2. Add milk.
3. Heat to dissolve.
4. Add light cream, cinnamon, vanilla.
5. Heat to just under boiling.
6. Mix very well and pour into warm mug.
7. Top with whipped cream, cocoa powder, and fine orange zest.
Apricot Ice Cream

## Ingredients

* 8 yolks
* 7 oz / 210 g sugar
* 1 qt / 1 l milk
* 1 cup whipped cream
* ½ lb / 250 g apricots

## Directions

1. Beat the sugar with yolks until creamy, add the milkboiled and then cooled off and simmer, stirring continuously, until thickened (it should *not* come to a boil).
2. Let the mixture cool off and set to freeze.
3. When almost frozen, add ripe, clean, crushed apricots.
4. Mix well and freeze.
Caramel Apple

**Prep Time:** 8 minutes

**Cook Time:** 15 minutes

**Yields:** 6 servings

## Ingredients

* 6 apples
* 1 package of caramels, individually wrapped
* 2 tablespoons milk

## Directions

1. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.

2. Place caramels and milk in a microwave safe bowl. Microwave 2 minutes, stirring once. Allow mixture to cool briefly.

3. Roll each apple quickly in caramel sauce, making sure each apple is well coated. Place on prepared sheet to set.
Chocolate Truffles

## Ingredients

* 1 packet gluten-free rice cookies (such as Arnotts)
* ½ tin condensed milk
* ½ cup coconut
* 2½ tablespoons gluten-free cocoa powder
* 2 tablespoons Cointreau

## Directions

1. Crush biscuits, using a food processor.
2. Mix all the ingredients together.
3. Make small balls.
4. Roll in gluten free chocolate sprinkles or some coconut.
Chocolate Scones

## Description

A plain scones mixture is transformed into a chocolate treat by the simple addition of chocolate chips

## Ingredients

 \* 2 cups self-raising flour, sieved (strained)

* ¼ cup butter
* 1 tablespoon caster sugar
* ⅓ cup chocolate chips
* ⅔ cup milk (150ml)

## Directions

1. Lightly grease a baking tray cookie sheet.
2. Place the flour in a mixing bowl.
3. Cut the butter into small pieces and rub it into the flour with your fingertips.
4. Until the scone mixture resembles fine breadcrumbs.
5. Stir in the caster superfine sugar and chocolate chips.
6. Mix in enough milk to form a soft dough.
7. On a lightly floured surface, roll out the dough to form a rectangle 10 – 15 cm inches, about 2.5 cm / 1 inch thick.
8. Cut the dough into 9 squares.
9. Place the scones spaced well apart on the prepared baking try cookie sheet.
10. Brush with a little milk and bake in a preheated oven 220°C / 425°F / gas mark 7, for 10–12 minutes until the scones are risen and golden.
Crêpes

## Description

Always check the ingredients to make sure the product is vegan. These are wheat, sugar and gluten-free

## Ingredients

* ¾ cup(s) each of teff and garbanzo flour
* 1½ cup(s) unsweetened soya milk
* ½ teaspoon(s) baking powder
* ½ teaspoon(s) baking soda
* ¼ teaspoon(s) salt
* 2 tablespoon(s) canola oil

## Directions

1. These crêpes will be slightly thicker, darker, (teff flour is grey-brown in color) and will not have the chance to brown as much because they cook a little faster.
2. It's important to use either a non-stick pan, or a very well-seasoned pan and a little oil.
3. It should be heated evenly on medium (so that a drop of water evaporates quickly) before you begin cooking the crêpes.
4. Mix together all ingredients.
5. You will need to add more soy milk to the batter, testing, as you go along, to get it to the right thickness. This takes some experimenting. It could take up to another cup.
6. Your first crêpe will probably not be so good. Keep going!.
7. Add ½ - ¾ of a cup of batter to the pan, quickly swirling it around so it covers the bottom.
8. Cook until small holes form and the top looks dry.
9. Loosen edges and flip, cooking a little while longer on the other side.
10. The crêpe should be golden-brown on both sides, and cooked through.
11. Stack crêpes on a tea towel as you cook.
12. They store and reheat well.
13. Unlike non-vegan crêpe batter, this batter does not keep, and should be used immediately.
Stuffed Avocados

## Ingredients

* 2 ripe avocados
* 1 onion, chopped
* 2 tomatoes, chopped
* 2 hard-boiled eggs, chopped
* 100 g / 4 oz cooked chicken meat, chopped
* 2 tbsp mayonnaise

## Directions

1. Cut the avocados in half.
2. Remove the stones and scoop out the flesh into a small mixing bowl.
3. Add the remaining the ingredients to the bowl and mix.
4. Pile the chicken mixture into the centre of each avocado half.
5. Serve immediately.
Apple Strudel

## Description

In Romanian: Strudel cu mere

* strudel dough

## Directions

1. Peel the apples, grate on the vegetable grater or slice very thinly.
2. On the table there is the strudel dough ready to be used.
3. Moisten with melted butter or lard.
4. Arrange the apples at one end (long end), sprinkle with sugar and cinnamon, cover with the edge of the dough and roll like a jelly roll using the table cloth as an aid.
5. You get a long roll which you can cut in 2 or 3, depending on the size of your baking pan.
6. Arrange in the greased pan, roll next to roll, with a little distance among them.
7. Grease the tops with melted butter or lard. Bake until golden brown.
8. Cut into serving size portions while still in the pan.
9. Sprinkle with confectioner's sugar
Potato-Garbanzo Gnocchis

## Ingredients

* 2 cups potato flakes
* 2 cups (16 oz) boiling water
* ½ cup garbanzo flour
* ¼ cup rice flour
* 1 tablespoon smoked nutritional yeast (optional)
* 1 teaspoon sea salt
* 1 teaspoon non-aluminum baking powder (optional)
* 1 teaspoon garlic powder
* ⅛ teaspoon cayenne or red peppers

## Directions

1. Mix together hot potatoes, shortening, cream, sugar and salt.
2. Combine water and potato flakes quickly.
3. They will set up firmly and be somewhat dry.
4. Stir in the remaining ingredients.
5. Drop by the teaspoonful onto hot oil and deep fry until golden brown.

## Note

Omitting the baking powder will result in denser gnocchis.
Fava Bean Dip

## Ingredients

* 1 large tomato, coarsely chopped
* 1 medium onion, coarsely chopped
* 1 hot chili pepper, halved
* 2 cloves of garlic
* 2 tbsp soy sauce
* 4 tbsp chili powder
* 2 tbsp ground cumin
* 2 cups cooked pinto beans or fava beans

## Directions

1. Place tomato, onion, pepper, garlic, soy sauce, chili powder and cumin in a blender.
2. Process on medium speed until smooth.
3. Add 1 cup of beans and process on medium until well blended.
4. Add remaining beans and blend again until smooth.
5. Serve with torilla chips or crackers.
Spanish Chicken

## Ingredients

* choice of: 1 large chicken or two medium sized (cut up), 8 chicken breasts, 1 large turkey breast, or medium-sized pork roast
* 8 oz can of tomato paste
* 1 large onion sliced thin (optional)
* 1 jar of green pitted olives with juice [the larger the jar, the better. the olives and their juice really make this good]

## Directions

1. Place meat in crock pot.
2. Mix tomato paste with the beer and pour over the meat along with the and olive juice.
3. Turn the crock pot on low and cook for 8 – 10 hours.
4. Steam some rice.
5. Once everything is done, place a portion of rice and meat on a plate and spoon the liquid over both of them.