SAUSAGE WAFFLES
3/4 cup flour 1/2 cup milk 1egg
1/2 pound ground sausage, fried and drained
Mix dry ingredients together. Add milk to slightly beaten egg. Add to dry mixture slowly. Mix well. Add sausage and bake in hot waffle iron or fry in hot skillet.
GERMAN POTATO CAKES
Peel, grate 6 large potatoes, add 1/2 cup boiling milk.
Beat into this 3 eggs, 1 teaspoon salt, 1 cup bread crumbs (or crackers) a little grated onion (optional).
Fry like pancakes, spread rather thin in skillet. If eating for breakfast, omit any onion.
GERMAN POTATO SALAD
6 large potatoes 3 tablespoons bacon fat 2 tablespoons vinegar 1 cup beef stock
1  onion, chopped salt and pepper
Boil potatoes (skins on) until tender. Peel, slice when cool. Sprinkle with bacon fat and vinegar. Add beef stocks, onion and seasoning. Mix well.
POTATO DUMPLINGS
Mix together 1 cup cold mashed potatoes, 1 cup flour, 4 eggs, salt and pepper. Drop by spoon into boiling broth of any kind. Cook with lid on 15 - 20 minutes.
EGGS WITH CHEESE
2 slices Swiss cheese
1 teaspoon butter
2 eggs
salt and pepper
Place thin slices of cheese in buttered skillet. Break 1 egg on each slice. Cook until eggs are set or bake in buttered pan 10 minutes in 350 degree oven.
BAKED BEANS
1/2 pound white cooked beans salt to taste
1  bay leaf
2 medium tomatoes, sliced 2 strips lightly fried bacon
1 sliced onion
1/4 cup grated cheese
Arrange alternating layers of beans, sliced tomatoes, fried bacon (broken into 1 inch pieces) sliced onion in buttered casserole dish. Top with cheese. Dot with butter. Bake 400 degrees F until brown.
CABBAGE ROLLS
(Krautwickel)
1 head cabbage (with large outer leaves)
1 pound ground meat (beef, sausage mixed)
1egg
1 chopped onion
1 teaspoon chopped parsley
1 teaspoon butter
1 cup beef broth
1 tablespoon flour
4 tablespoons cream
1 large can tomato juice
Remove large outer leaves of cabbage. Flatten out ribs, cook in water in which a little salt has been added, 2-3 minutes. Drain, spread on table. Chop small leaves finely, mix with meats, egg, onion, parsley, for stuffing. Spread on large leaves and stick in toothpicks to hold together. Place over tomato juice and bake 350 degrees for one hour.
CORNED BEEF/CHEESE SPREAD
1 (12 oz) can corned beef 1 (8 oz) package cream cheese (cut into cubes and softened) 1/4 cup milk
1  small can drained mushrooms (cut fine) 1/2 cup finely diced onion
Break beef in small pieces. Mix well. Add remaining ingredients. Blend until smooth. Mold in small bowl chilled for 1/2 hour. Unmold, serve with crackers.
SAUSAGE SCRAPPLE
1/2 pound ground sausage (fry and drain)
2 1/2 cups water
Sift in gradually 1 cup cornmeal
Stir constantly. Cook until thickened. Season with salt, pepper and poultry seasoning. Cover. Cook 15 minutes. Pour in rinsed loaf pan. Chill, slice. Coat with flour and fry until brown in hot fat Serve with brown gravy or with syrup (if made for breakfast).
POTATO SOUP
Cook 4 medium diced potatoes in water, enough to cover. Add 1 sliced onion. When done, drain and mash. Put back into liquid. Add 1 pint evaporated milk, a lump of butter, salt, pepper, celery salt to taste. Add a bit of parsley. Stir in several tablespoons of browned flour and 1 cup diced bread cubes browned in butter.