VOLUME 1 - Kilimanjaro Foods

Pour into pastry-lined pan. Top with cheddar slices.
Roll out remaining dough to 1/8". Cut into rounds with 2" cutter.
Place over cheese, overlapping slightly. Fold and flute rim of crust.
Bake at 400 for 30 to 35 min.
Wasserschnalle
4 Servings
40 g fat (not quite 3 tbsp)
1 onion,chopped
2 sl to 3 sl leftover bread,cut
-into cu,bes
3/4 l water (or beef broth (3
-cups)
-plus 3,tbsp)
1 salt
1 pepper
1 marjoram
1 thyme
1 caraway seed
1 T butter
This is a traditional recipes that is rarely encountered today.
Brown the onion in the fat until golden brown, then add thyme and
marjoram. Stir in the bread cubes, add water (or broth) and bring to
a boil. After a few minutes, add salt and pepper to taste. Serve with
a small slice of bread in the hot soup.
Serves 4.