GERMAN POTATO SALAD

Boil potatoes until tender, peel and slice thin. Chop, cook and drain bacon. Set aside. Combine vinegar, finely chopped onion, boullion and sugar. Boil for 10 minutes. Take off heat, add Maggi. Combine all above ingredients. Salt and pepper to taste. Add nutmeg, mix and serve warm or cold.

RED CABBAGE

In a medium pot cook chopped bacon, add chopped onion and cook for 5 minutes. Add chopped cabbage, water, vinegar, sugar, salt, pepper cook for 30 minutes or until tender. Add finely chopped apples, cinnamon and nutmeg. Simmer 10 minutes. Adjust sugar and or vinegar. Thicken with a little cornstarch whisked in a little water. Serve hot.

FLOUR CITY DINER FOOD PROCESSOR PIE CRUST

Add flour, salt, sugar to food processor and pulse to mix. Chop frozen lard and butter into ½ inch chunks, add to food processor, pulse about 12-15 times. Add ice water; pulse only until dough comes together. Empty on counter, quickly form into ball, and cut in half. Form each half into 2 equal size discs. Refrigerate at least one hour, and up to 48 hours or freeze.

FLOUR CITY DINER COCONUT CREAM PIE

In medium saucepan combine coconut milk, milk, cornstarch, heavy cream, sugar and salt. Cook on high heat stirring constantly until mixture thickens. Temper into the egg yolks. Put back on high heat, cook for one minute stirring constantly. Off heat add coconut and vanilla. Pour into prepared shell, cover with cellophane and refrigerate at least 2 hours. Top with meringue or fresh whipped cream and toasted coconut.

FLOUR CITY DINER CORNBREAD

Preheat oven to 350 ° degrees. Combine all ingredients in a large bowl; pour into a 9 x 13 inch greased glass pan. Bake at 350 ° degrees one hour or until top is golden brown.

MANGO HABANERO MAYO COLESLAW DRESSING

Combine all above into food processor and process until smooth. Note; if mango is not sweet enough, add sugar or pineapple juice to taste.

FLOUR CITY DINER MAC AND CHEESE

Boil salted water and cook macaroni for nine minutes. Set aside. In a large pot melt butter and whisk in small amounts of flour until mixture is the consistency of wet sand. Add milk, whisk smooth, cook on medium heat stirring often until mixture thickens. Add heavy cream, chicken stock, pepper, salt, cayenne and nutmeg. Add chopped cheeses. When cheese is melted pour mixture over cooked elbows. Mix well and pour into greased pan, sprinkle with shredded cheddar. Bake at 350 ° degrees for one hour or until top is bubbly brown.

FLOUR CITY DINER FRIED CHICKEN

Marinate chicken overnight, drain and pat dry. Dip chicken in flour mixture, shake off excess, dip in egg wash, and dip back in flour. Repeat for all pieces. Refrigerate for at least one hour.

In a large shallow heavy pan pour in oil to a one inch depth. Heat to 350 ° degrees. Flour chicken one more time and shake off excess. Carefully lie in oil, turn every few minutes. Cook for about 20 minutes and filter oil between batches.

FLOUR CITY DINER CHICKEN BISCUITS AND GRAVY

Make a roux, melt butter in medium sauce pan, whisk in flour. Next whisk in the remaining liquids starting with the milk, add the salt and pepper, lemon zest. Cook on medium heat, mixture will thicken, simmer on low for at least 20 minutes. Add chicken, carrots and celery. Just before serving squeeze in a touch of fresh lemon juice. Serve over grilled buttered biscuits and top with cooked peas. (serves 4-6)

FLOUR CITY DINER BUTTERMILK BISCUITS

Pulse first six ingredients in food processor fitted with steel blade. Add butter pieces, pulse until mixture resembles coarse cornmeal with a few slightly larger butter lumps. Transfer mixture into medium bowl; add buttermilk; stir with fork until dough gathers into moist clumps. Transfer dough to floured work surface and form into rough ball, then roll dough ½ inch thick. Using 2 ½ to 3 inch pastry cutter, stamp out 8 rounds of dough. Bake at 350 ° degrees for 20-25 minutes until golden brown.

Pulse first six ingredients in food processor fitted with steel blade. Add butter pieces, pulse until mixture resembles coarse cornmeal with a few slightly larger butter lumps. Transfer mixture into medium bowl; add buttermilk; stir with fork until dough gathers into moist clumps. Transfer dough to floured work surface and form into rough ball, then roll dough ½ inch thick. Using 2 ½ to 3 inch pastry cutter, stamp out 8 rounds of dough.

IRISH OATMEAL W/TROPICAL FRUIT GAZPACHO

Combine water, milk and salt. Bring to a boil. Add oats, bring back to a boil. Simmer for approximately 45 minutes. Lower heat, stir often, until oats are tender. Remove from heat, stir in vanilla. Gazpacho: Brown pineapple chunks in brown sugar and butter. Combine with chopped mango and papaya. Stir in yogurt, add honey to desired sweetness. Pour over top of cooked oatmeal, sprinkle with toasted coconut and top with whipped cream.

ROASTED TOMATO AND GARLIC SOUP

Preheat oven to 350 ° degrees. Line a cookie sheet with foil and spray with pam. Pour tomatoes into a strainer and reserve liquid. Break open tomatoes over strainer, gently squeeze as much liquid as you can. Spread these tomatoes on cookie sheet, mince the garlic. Sprinkle over tomatoes, the salt, pepper, brown sugar and cayenne. Drizzle olive oil over top. Place in oven turning every 20 minutes until edges turn dark. In a soup pot add bacon fat and onions, sauté until browned. Add roasted tomatoes and reserved liquid. When hot use hand held blender, add chicken stock and heavy cream. Serve when hot.