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    Old switzerland

    1 oz Amaretto dash Chocolate Syrup splash White Creme de Cacao Shake with ice and strain into a chilled glass
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    Spatzli Egg Noodles

    3 c Flour; Unbleached 1 t Salt 1/4 t Nutmeg (optional) 4 Eggs; Large, Beaten 1/2 c (or more) Water 1/4 c Butter Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky...
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    Rösti Potatoes II

    1 3/4 lb Potatoes (see below) 3 oz Butter, lard or bacon fat 1 1/2 T Water or milk This is a favorite dish of German-speaking Switzerland. Besides being served as a side dish with meat or fish, it is sometimes eaten on its own, for lunch or even breakfast, with milky coffee. The potatoes...
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    Reuben Sandwich

    Reuben Sandwich Allow 2 large slices of really good pumpernickel or black Russian rye, well buttered, for each sandwich. On one slice place a slice of Switzerland Emmenthal cheese, a generous slice of baked or boiled ham, a layer of really excellent cole slaw, a generous helping of cold white...
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    Chocolate Fondue

    3 3-oz bars Toblerone 1/2 c Light or heavy cream 2 T Kirsch, brandy or Cointreau Break the Toblerone into separate triangular pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over *low* heat until the chocolate is melted and smooth. For dunkables, serve each...
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    Basic Fondue

    2 1/2 fl Dry white wine Clove garlic 5 1/2 oz Emmental and Gruyere cheese* 1 t Cornstarch 1/2 fl Kirsch** Shake pepper Grind fresh nutmeg 6 oz White bread, cubed * Grated and mixed half and half. ** This is Swiss cherry firewater: clear, dry-tasting -- *not* "cherry brandy", which is sweet. Most...