Cucumbers In Sour Cream

INGREDIENTS

1/2 cup sour cream

1 tablespoon sugar

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon sesame seeds (optional)

Salt and pepper

2 pieces cucumber, thinly sliced

1 small onion, sliced

PROCEDURE

In bowl, mix first six ingredients together. In separate bowl, combine cucumber and onion slices. Pour sour cream mixture into cucumber and onion. Stir gently. Chill before serving.

Hazelnut Torte

INGREDIENTS

9 egg yolks

2/3 cup sugar

3/4 cup blanched almond, ground

3/4 cup hazelnut, ground

9 egg whites

1/4 cup cherry brandy

1/4 cup raspberry jam

1 pint whipping cream

24 whole hazelnuts

Powdered sugar

PROCEDURE

Beat egg yolk until thick. Add sugar then beat well. Add ground nuts and mix well. Beat egg white until stiff. Fold into yolk mixture. Bake in 2 well-buttered layer-cake tins in preheated oven 350F until top of cake springs back quickly when touched. Remove from oven and let cool.

Baked Spinach With Cheese

INGREDIENTS
2 oz butter

450 gms chopped frozen spinach, thawed

3 tbsps cream

5 tbsps grated cheese

salt

 

PROCEDURE

Melt one ounce butter in saucepan then stir spinach, cream and 4 tablespoons grated cheese. Season with salt. Put remaining butter in casserole and pour in spinach mixture. Sprinkle with remaining cheese on top and dot with butter. Bake in oven over 400F for 30 minutes or until cheese is melted. Serve with eggs.