Porkerschnitzle

Place chops in a plastic bag and pound until ½ as thick. Mix flour, salt and pepper and cover chops with mixture. Heat oil in a pan, brown chops on both sides and remove to a plate. Add the consommé and white wine. Stir; be sure to get all the brown specs in the bottom of the pan. Mix the cornstarch with 2 Tb spoons of water, add to sauce and cook until thickened. Add the cranberries and add the chops back in to warm. Serve over spaetzle noodles, rice or mashed potatoes.

Spaetzle

Bring a large pot of salted water to a boil. Mix the ingredients in a bowl; the dough will be very loose. Place a colander over the boiling water and pour the batter 1/4th at a time in to the colander and press through with a spatula. Allow spaetzle to cook until light and fluffy, a few minutes. Remove to a bowl filled with cold water. Drain spaetzle; heat butter in a frying pan, add spaetzle and toss to heat.

Walter Raymond's Sweet and Sour Cucumbers

Cut cucumbers into thin slices. Dissolve sugar in vinegar on low heat. Thinly slice red onion. Add cucumbers, onions and liquid in a bowl and let marinate for 1 hour. Salt and Pepper to taste.

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