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INGREDIENTS

• 1 lb ground beef
• 1/2 cup oatmeal
• 1 teaspoon salt
• 1 egg
• 1/2 cup milk
• 1 teaspoon onion powder

TOPPING

• 1/2 cup catsup
• 1 tablespoon mustard
• 1 tablespoon brown sugar

DIRECTIONS

1. Preheat oven to 350.
2. Mix together the ground beef, oatmeal, salt, egg, milk, and onion powder.
3. Form into 4 small loaves.
4. Place in shallow baking pan.
5. Mix the catsup, mustard, and brown sugar together.
6. Spread topping evenly on top of the loaves.
7. Put a little water in the bottom of the baking pan.
8. Bake at 350 for 35-40 minutes.

INGREDIENTS

• 2 lbs lean beefor game , sliced 1/4 inch thick
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• 1 cup soy sauce
• 1/2 cup water
• 1/2 cup red wine
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon Tabasco sauce

DIRECTIONS

1. Place all ingredients in a plastic zipper bag and refrigerate overnight.
2. The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
3. Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
4. Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.

INGREDIENTS

• 125 g soft butter, chopped
• 165 g caster sugar(3/4 cup)
• 1/2 teaspoon vanilla extract
• 2 eggs
• 185 g plain flour(11/4 cups)
• 2 1/2 teaspoons baking powder
• 1/4 cup milk
• 250 g flaked coconut

Icing

• 500 g icing sugar, sifted (3 1/4 cups)
• 50 gDutch-processed cocoa powder
• 40 g soft butter
• 1/2 teaspoon vanilla extract
• 20 ml cognac
• 140 ml boiling water

DIRECTIONS

1. Pre-heat oven to 190°C.
2. Using an electric mixer, beat butter, castor sugar and vanilla until light and creamy.
3. Add eggs one at a time, beating well after each.
4. Stir in combined sifted flour and baking powder alternately with milk and stir until smooth.
5. Spoon mixture into a greased and base-lined, square, 23cm cake tin and bake for 25-30 minutes or until cooked when tested with a skewer.
6. Stand in tin for 10 minutes before turning out on a wire rack to cool.
7. Wrap in clingwrap and store for 1 day.
8. For icing, combine all ingredients with boiling water and mix until smooth.
9. Cut cake into approximately 3cm squares and dip each one briefly into icing, then into coconut.
10. Place lamingtons on a wire rack for 1-2 hours or until dry.

INGREDIENTS

• 2 eggs, beaten
• 1/4 cup milkor soymilkor water
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 2 quarts wateror vegetable brothor beef brothor chicken broth
• 1 teaspoon salt
• 2 tablespoons butteror margarine, melted

DIRECTIONS

1. Mix eggs, flour, 1/2 teaspoon salt and the pepper.
2. Batter will be thick.
3. Heat water and 1 teaspoon salt to boiling water.
4. Press batter through colander (preferably one with large holes), a few tablespoons at a time, into boiling water.
5. Stir once or twice while boiling to prevent sticking.
6. Cook until dumplings rise to surface and are tender, about 5 minutes; drain.
7. Pour butter over dumplings.
8. NOTES: These free-form dumplings make an unusual side dish, sprinkled with grated cheese or toasted bread crumbs.
9. They can be made in hot broth instead of water, and some recipes instruct forcing the Spatzle dough directly into a boiling soup to cook, just minutes before the soup is brought to the table.
10. Spatzle is also delicious drained and then fried in a little butter or margarine.

INGREDIENTS

• 4 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon salt
• 4 tablespoons anise seeds(I grind the seeds)
• 2 cups butter, softened
• 2 eggs, beaten

DIRECTIONS

1. In a mixing bowl sift together flour, sugar,and salt.
2. Add anise seed.
3. Blend in softened butter, then eggs.
4. Roll out dough to half-inch thickness and cut into rounds or other desired shapes.
5. Bake in 350 oven 18-20 minutes.