recipes

Recipes for an Immune System Support

When I remember my grandmother, I see her teaching me. Like a lot of people after the war, we lived in a garden. My grandmother had built a house of stones she found in the ruins of Germany in 1948. We were a fortunate family: there were always fresh vegetables and fruits from the garden. We had flowers in the living room during the season.
In those days, people had gardens that provided them with what they needed. Some families produced a little more and brought the surplus to the market. Every Wednesday and Saturday, they would come together and sell their products in my hometown, Bremerhaven, and still do to this day.
During the spring, my grandmother would stand in the garden and prepare the land for planting potatoes, peas, beans, cucumbers, and sometimes tomatoes. She would have manure collected and brought onto the land. Then she would dig the manure under. Nothing could stop her until the field was done. I decided to catch the huge worms my grandmother exposed and feed them to the chickens. I knew that the chickens liked the worms, and the production of eggs would increase.
I learned quickly that only the big, deep-red strawberries tasted good. My grandmother showed me how to find out which of the fruits would be best by letting me smell them. To this day, you can find me in the supermarket smelling the tomatoes, the melons, and the apples. Then it is as if my grandmother were standing behind me, telling me, “Not that one, but this one.”
Grandmother knew exactly how to get the family through the tough times when Germany was recovering from World War II. She came from an old farmers’ lineage, and it was common to send daughters to a school where they would learn everything about housekeeping.
She made preserves of all the fruit we had in the garden. They seemed to ripen all at once. It was breathtaking to watch her work to get the fruit ready for winter. All she needed was pounds of sugar, some cinnamon sticks, and water. The vegetables did not need spicing. She would put the glass jars in a pot where they would heat to a certain temperature so their lids sealed. The kitchen was so hot: we had a wood-burning stove. I knew the best thing I could do was to get out of her way. Her face flushed and her hair sprung from her head as if she had her finger in an electric socket.
When there were enough fruit for dessert, she would buy alcohol and make liqueur from the rest of the cherries or plums. Mainly, you would find liqueur made from cherries in her secret cupboard, and, around her birthday in July, she made a fabulous Schwarzwälder Kirschtorte (Black Forest Cake).
Until I was fourteen years old, I neither drank lemonade or soda pop, nor had canned vegetables or fruits ever crossed my lips. Now you would think I would be grateful, if it hadn’t been for Fridays. On Fridays I always smelled beans in all kinds of varieties from the kitchen. Green ones, peeled ones, you ask me! To this day I make a great curve around the dinner table that serves me beans.
So, one thing that you will not find in my recipe collection are beans, allthough it would boost up my immune system.
All the other wonderful recipes that I inherited from my grandmother I will share with you. Some of them have been famous dishes in my restaurants.
Have a great time looking up your dish, write me if you miss something and would like to make a cheese cake the German way….I will help. Never forget how important it is to eat healthy, only a healthy immune system will give you peak performance. And if it ever is out of balance you know that there is help from 4life and the wonderful supplement Transfer Factor . This will enhance your immune system for over 430%, enough to regenerate your immune system.

The original: Austrian Schnitzel (four servings)
1 ½ pounds of veal cutlets cut ½ inch thick
¼ cup of all-purpose flour
1-teaspoon salt
¼ teaspoon pepper
2 beaten eggs
1-tablespoon milk
1 cup of fine dry bread crumbs
cooking oil
lemon wedges
Pound veal cutlets gently til about 1/8 inch thick. Cut small slides along edges of cutlets to prevent curling. Stir together thoroughly flour, salt and pepper, combine beaten egg and milk. Coat cutlets with flower mixture, then dip flowered cutlets in
egg mixture; then coat with fine dry bread crumbs.
Cook/fry cutlets in small amount of hot cooking oil til tender, 2 to 3 minutes on each side.
Serve cutlets with lemon wedges.

German varieties: "Jäger Schnitzel" (Hunters Schnitzel) (4 servings)
4 pork cutlets ( from the neck)
cut ¼ inch
prepared the same way as the original Schnitzel
1 pound of mushrooms (champignons)
2 big onions minced
little bit (less then 1/4 of a pint) of sweet cream
cooked potatoes (1½ pounds)
2 ½ ounces (80 gram) of minced bacon
Prepare the "Bratkartoffel":
Put oil in a pan big enough for the potatoes, cut peeled potatoes in thin slices into pan. Put 1 minced onion and the 1 ½ ounce of bacon on top, add pepper and salt as needed.
Start to fry and turn the potatoes as they get golden.
Prepare the mushrooms:
Put sliced, cleaned mushrooms in oiled pan.
Add 1 minced onion and 1 ounce of bacon, salt and pepper.
Fry them in a hot pan, if the pan is not hot enough the mushrooms leave to much water, we don't wont that! But watch out! We don't want them burned either.
Serve your Jägerschnitzel
Schnitzel on a plate, the mushrooms on top of the Schnitzel, on the side a spoonful of "Bratkartoffeln" (fried potatoes)
Decorate with a Lemon and parsley
Send me your email and tell me about your cooking experiences

Switzerland: Engadiner Sahneschnitzel
Engadin is a beautiful part of Switherland where
they cook the Schnitzel in sweet cream.
6 ounces of carrots
1 bundle of green onions
1 big onion
2 ounces of flower
1 Egg
2 ½ oz of bread crumbs
Salt and Pepper
4 Pork cutlets from the neck
each about 4 ounces (see above description and continue)
Oil
2oz. Of butter
100 ml. White wine
100 ml. Vegetable broth
(or 200 ml vegetable broth if cooked without wine)
8 oz of sweet crème
1 big Tomato
some parsley
10 oz of linguine noodles
Cut carrots julienne and green onions in thin rings, mince the onion.
Prepare the Schnitzel like in the recipes above. (Wiener Schnitzel)
Heat a pan with oil and fry the onion, when the onions are nice and golden brown put the vegetable broth into the pan and cook until the fluid has been reduced to half. Add the sweet crème, put in the Schnitzel and let simmer at low heat for about 10 min.
Cook the noodles for about 5-10 min. add some oil. Poor water out and rinse with lukewarm water.
Wash tomato, take seeds away and cut in little cubes, chop the parsley, mix with the tomatoes.
Heat oil in pan and toss in the carrots. Sauté the carrots about 2 min., then bring in the green onions and the noodles.
Serve: bring the noodles on a long plate, put the Schnitzel with the sauce on top, decorate with the mixed tomato cubes and parsley.

Strawberry soup
One pound of strawberries
1TblS powdered sugar
6 teaspoon of Dijon mustard
Baguette
Cheese from the goat
Take about 1/4th of Strawberries a side
The rest mix with the sugar, mustard in a food processor
Chill for about 1hr in the fridge
Chop the left strawberries into small cubes
Baguette and cheese
Put cubes of strawberries as deco on the soup
Serve cold
A fun soup for hot summer days!
Bon apetite!

Hot Tip!
Put oil in the boiling water for the noodles, that way they will not boil over.

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Can't sleep? Try aromatherapy, Lavender let's you go to sleep
Always have a paper and pencil at your bedside. Write down what's on your mind, that way you clear your mind and you will be able to sleep.
Still got problems? Make a long walk before bedtime, that will do wonder too.