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From: jayne
Sent: Tuesday, January 05, 2016 11:29 AM
To: phaedrus@hungrybrowser.com
Subject: hot german potato salad
i am hoping you can help me in my search….many years ago, during the early
to mid 1970’s, and perhaps extending a few years beyond, my family would
occasionally dine at the most amazing german restaurant, which was in
sunapee nh, called "the schweitzer’s"… they served a hot german potato salad,
that was outstanding…i have never had one that even comes close to being as
good, and believe me, i have tried many recipes attempting to duplicate it…
even though the restaurant is no longer open, i have a feeling that descendants
of this family remain….if so, they may have access to the original recipe, and if
i got ahold of it, i would treasure it forever…
i have many fond memories of stopping in for dinner there with my parents, on
our way up to our ski chalet in vermont. being a very picky eater at the time
(hehe, not now), i think they gave in to my pleas to stop there, in large part,
because i would actually eat all my food, which was a rare occurrence (again, ha ha)
….i know if i could experience this delicious hot potato salad again, it would
instantly transport me back to some very special moments with my parents,
who are no longer with us….thank you in advance, for any info you might find.
jayne m
Hi Jayne,
The only mention of The Schweitzer’s that I could find on the Internet was a postcard and a menu for sale on E-bay. See:
Schweiter's Menu
I have several cookbook collections with recipes from restaurants of years gone by, but, alas, none of them had anything from The Schweitzer’s.
The only idea I have left is to post your request on my site in the hopes that one of my readers will have some input.
I could not find anything about the owners of The Schweitzer’s or their descendants, but perhaps one of them will see this.
Phaed
-----Original Message-----
From: Peter Regnery
Sent: Wednesday, December 30, 2015 8:54 PM
To: Phaedrus
Subject: soup
Dear Uncle Phaderus, Once again i have a question for you. In 1961 I spent 3
months in a small town in Switzerland, Grindlewald, going to summer school.
One of the Masters, a local swiss, invited myself and two other students to
go on a Sunday hike with him. We went to the top of the chair lift and hiked
2 hours up the mountain to a small lodge on a peak surrounded with lighting
rods. We went to the local entrance for lunch. We had a hearty bowl of soup,
Cabbage and other vegetables in a heavy base of maybe potatoes. It was
superb, of course we were very hungry. I have had soups of the nature in
many small German or Austrian Inns . It’s similar to a Very hearty vegetable
soup in every small Inn through the Germanic areas of Europe.
Please can you come up with something of this nature? Merry New Year. Peter
Hello Peter,
Happy New Year to you.
There are a lot of cabbage and potato soup recipes out there., and many of
them contain ingredients that you don't mention, such as cheese, ham, beans,
cream, sausage or other meats. Most all recipes of this type have onions or
leeks. Many have bacon for flavor.
I looked for cabbage and potato soup recipes with any connection to
Switzerland or the Alps or Austria or Inns, but that was unproductive.
cabbage soup made with potatoes is a quite common German dish, but without
details on the other ingredients in the soup that
you had, it's quite difficult to narrow it down.
Have a look at these. Perhaps one will be close:
German Cabbage Soup
Potato and Cabbage Soup
Winter Potato Soup
Country Potato and Cabbage Soup
Cabbage Soup
Potato Cabbage Soup
Phaed
From: "Cynthia"
To: phaedrus@hungrybrowser.com
Subject: Bill Knapps Ham Croquettes
Date: Thursday, December 31, 2015 9:33 AM
Hope this helps!
Mother's Kitchen
I'm trying to preserve as many Michigan restaurant recipes as I can.
May Peace Prevail on Earth
Cynthia
Bill Knapp's Style Ham Croquettes
3 tablespoons butter
1/2 teaspoon curry powder (optional)
1/4 cup all-purpose flour
3/4 cup milk
1 T prepared mustard
1 lb cooked ham coarsely diced
1/4 onion coarsely diced
2/3 cup dry bread crumbs
1 egg, beaten
2 tablespoons water
Oil for deep-fat frying
In a saucepan, melt butter; stir in curry powder and flour. Gradually add milk. Bring to a boil;
cook and stir for 2 minutes or until thickened. Remove from the heat. In a food processor,
process ham and onion until meat is chopped very fine. Add to saucepan and cool thoroughly.
With wet hands, shape mixture into 10 balls. Roll balls in bread crumbs; shape each into a cone.
Whisk together egg and water. Dip cones into egg mixture; roll again in crumbs. Heat about an
inch of oil in a dutch oven to 375°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or
until golden brown. Drain on paper towels; keep warm. Serve with chicken gravy.
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