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Berliner Kranser

----- Original Message ----- 
From: "Mary Ann" 
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 17, 2008 9:53 AM
Subject: Lost Christmas Cookie Recipe

> Hi - I just found your web site and hope that you can help.  About 15 
> years ago I had a recipe for a cookie that you shaped into a wreath.  It 
> called for 6 raw egg yolks and 6 hard cooked egg yolks.  It was one of the 
> best cookies I have ever eaten.  I hope you can help.
> Thanks ahead of time,
> Mary Ann

Hello Mary Ann,

The closest recipe that I can find to your description is the Greman one below.


Berliner Kranser (Berlin wreath cookies)

8 eggs
3/4 c. sugar
4 c. flour
1 lb. butter
lump sugar, coarsely crushed

1. Hard boil four of the eggs.
2. Mash the hardboiled, cooled egg yolks and combine with the four raw yolks 
and sugar.
3. Wash out the butter until it is very lightly salted.
4. Knead flour and butter alternately, a little at a time, into the 
egg/sugar mixture.
5. Chill the batter overnight.
6. Roll into thin "ropes" about 1/3'' thick.
7. Cut into 4'' lengths and form small wreaths, overlapping ends.
8. Press down lightly to make ends stick together.
9. Brush with lightly beaten egg whites and sprinkle with the coarsely 
crushed sugar.
10. Place on greased baking sheet and bake at 375 degrees until a light 
golden brown.
11. The least amount of flour used while rolling out the dough produces the 
most tender cookies.
12. Adding more butter to the recipe makes it easier to slide the cookies 
off the baking sheet after cooking.


  ----- Original Message ----- 
  From: Shana 
  To: phaedrus@hungrybrowser.com 
  Sent: Wednesday, December 17, 2008 6:12 PM
  Subject: Acherkagli

  I am trying to find a recipe for Acherkagli (spelling?). It is a Swiss pastry-type dessert. 
My grandmother made them around Christmas time, and she was from the German-speaking part of 
Switzerland. She also called them "snowflakes", and guarded the recipe as a family secret. 
They are basically a very thin, flaky pastry covered with powdered sugar, with a slight 
nutmeg taste. From watching her make them as a kid, I know that they start with a dough that 
is then stretched incredibly thin over a large cloth covered pillow. The dough is stretched 
until is it nearly see-through. Then it is cut and deep fried in lard, then sprinkled with sugar. 
I would appreciate any information/history about this dessert.



Hello Shana,

Sorry, I cannot find any recipe with a name similar to that on any Swiss or German recipe sites or in any of our Swiss or German cookbooks, nor did I find anything called "snowflakes" or "snowflake cookies" that fit your description.

I might be able to find it with the exact spelling of the name.



  ----- Original Message ----- 
  From: Melissa 
  To: phaedrus@hungrybrowser.com 
  Sent: Thursday, December 18, 2008 3:21 AM
  Subject: yugoslavian recipe request

  Hi there Uncle Phaedrus.  I'm hoping you can help me find a recipe for Chestnitsa.  It's 
supposedly a traditional Yugoslavian Christmas cake that has a gold or silver coin baked 
into it and who ever gets the coin has good luck all year.  I recently found out I am part 
Yugoslavian on my fathers side and thought it would be fun to throw a little tradition from 
the country into our Christmas meal.  But I can't find a recipe anywhere.  Thanks for your 
help I hope you have better luck with the search then I did.

Hi Melissa,

Well there are probably a couple of reasons you had no luck. One is that everywhere I found it, it's listed as a Serbian recipe rather than as a Yugoslavian recipe, and the other is that it seems to be spelled as "cesnica" more often than as "chestnitsa" or "chesnitsa". Try these sites for recipes:

Serbian Christm,as Bread




Hungarian Sausage

----- Original Message ----- 
From: Al 
To: phaedrus@hungrybrowser.com 
Sent: Thursday, December 18, 2008 5:28 PM
Subject: Yataneetza (sic)

I lost my Mom 2 months ago, and we were talking about foods we used to get.
One, a  type of rice sausage, at least it contained rice, and was called yataneetza, 
or at least that is as close to sounding it out as I can get. She used to get it a 
a butcher store in Chicago, and I believe it was possibly a Hungarian recipe. 
It was cooked in the oven until the casing was crisp, and the taste, Oh my! PLEASE help!!
Thank you,
Cape Coral, FL.

Hello Al,

Sorry, I cannot find any sausage with a name like"yataneeza", or anything spelled in such a way as to sound like that, nor can I find a Hungarian sausage in which rice is prominent. The foremost Hungarian sausage is "kolbász", and this sausage may sometimes contain rice as an extra ingredient.

For two great articles on Hungarian sausages, see these sites:



There are a couple of kolbász recipes below.


  Hungarian Sausage (kolbaz)

  3 pounds pork shoulder butt boneless 
  1 pound beef chuck cut up 
  1 pound pork fat cut up 
  10 each garlic cloves peeled, crushed 
  1 cup water  
  2 tablespoons salt  
  1/2 tablespoon black pepper  
  3 tablespoons hungarian paprika  
  1 teaspoon saltpeter  
  1/4 teaspoon cloves, ground  


  In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches.
  Add all remaining ingredients, except the casings. Mix well and allow to sit 
while you clean the casings.
  Rinse the casings thoroughly in cold water and run fresh water through them.
  Using a sausage machine, a KitchenAid with a sausage attachment, or a sausage funnel, 
fill the casings and tie them off into about 16 inch lengths.
  Do not fill them too tightly as they must have room to expand when they cook.
  Hang the sausages in a home style smoker and smoke them for about 1 hour.
  Do not allow the temperature of the smoker to go above 150 degrees F.
  Remove the sausages and hang over a stick or dowel.
  Put the stick in a cool place and position an electric fan so that it will blow directly 
on the sausages.
  Allow them to dry for 2 days.
  Hungarian Sausage Recipe

  1 pound Ground pork
  1/2 tablespoon Coarse salt
  1/4 teaspoon Ground black pepper
  1/2 tablespoon Imported Hungarian paprika
  1/2 clove Fresh garlic, crushed
  1/2 clove Boiled garlic, mashed
  1/3 teaspoon Ground allspice


  Mix all the ingredients together and refrigerate for 24 hours. Stuff into medium hog casings. 

Morrison's Potatoes Au Gratin

Au Gratin Potatoes

Recipe: by Morrison's Cafeteria 
Posted on March 07 2008 in category: Side Dish 


1 1/2 lbs. instant potatoes
1 gallon boiling water
8 oz. oleo, melted
12 oz. sour cream
1 Tablespoon salt
1 lb shredded sharp cheddar cheese
2 oz. bacon bits
2 oz. green onion tops
12 oz. shredded sharp cheddar cheese, for topping
1 1/2 teaspoons paprika, for topping

Place boiling water in mixing bowl and add instant potatoes, mix with wire whip until 
all lumps are out.
Add melted oleo, sour cream, salt, 1 lb cheddar cheese, bacon bits and chopped green onions.
Whip all ingredients for 1 minute, scrape down sides of bowl with spatula and mix again for 1 minute.
Place mixture in baking dish, top with 12 oz. cheddar cheese, sprinkle with paprika.
Bake in 350 degree oven for 30 minutes.
The recipe for Morrison's au gratin potatoes isn't au gratin potatoes. I don't know 
what it is, but it is not the Morrison's au gratin recipe.  au gratin doesn't use 
mashed potatoes. 
Here is the recipe:
yields 50 - 5 oz portions
2 1/2 lbs sliced dehydrated potatoes
1 lb thinly sliced onions (slice whole onions in thin rings)
2 gallons water
2 oz salt
1 gallon M-1 Sauce (I sent this to you earlier)
1 lb Cheddar Cheese, grated
Place water, salt and sliced onion in heavy bottom pot and bring to boil. Reduce to simmer 
and simmer for 20 minutes. Remove from heat and drain completely. Do Not Let Potatoes Sit
In Hot Water. Cool down. Do Not Rinse. Yield: 8 lbs cooked potatoes.
Mix cooled potatoes with M-1 Sauce. Gently mix being careful not to break up potatoes. 
Place in steam table pan and top with cheese. Bake at 400 degrees (350 degrees convection) 
until hot.

Thanks, James. I guess that other one is someone's idea of a copycat recipe. This one calls for "dehydrated potatoes", though. Where would one get those for home use?


Idahoan brand made by Simplot Foods. www.simplotfoods.com uses sliced potatoes in their 
grocery store packages, but they are usually packed with all the milk powder and stuff 
to make au gratin or scalloped. The hash browns, which don't have anything added, could 
be used, but again, this product is what a lot of meals on wheels, prisons, industrial 
cafeterias, and regular cafeterias, etc. use. It's a volume cooking thing, or a conveniece
package, long shelf life deal from the grocery store. 


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