These recipes were submitted by Lawrence resident Inge Starr.

Hot German Potato Salad

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3 pounds potatoes

1 1/2 cups soup stock

1 medium onion, chopped

4 to 6 strips bacon, fried crisp and crumbled into bits

1/4 cups salad oil, not olive oil

1 1/2 tablespoons flour

2 tablespoons vinegar

salt and pepper to taste

1 tablespoon sugar

In a large pot with about 10 cups of water and 1 tablespoon salt, boil potatoes until done. Meanwhile, in a saucepan, saute onion, then add bacon bits and stir. Add flour and cook for 1 minute. Pour in soup stock and bring to a boil. Reduce heat and cook over medium heat for about 3 minutes. Combine with pepper, salt, vinegar and sugar and stir. Peel potatoes, cut into thin slices, and carefully mix into the broth.

If needed, add more stock. Chicken stock works best. You also can use water with a soup base. Yields 10 to 12 servings. Should be served warm or at room temperature, not hot.

Sauerkraut

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3 pounds sauerkraut

2 tablespoons canola oil

1 medium onion, chopped

1/2 cup real bacon bits (4 to 6 strips bacon, fried crisp and crumbled into bits.

1 cup chicken stock

1 medium potato, raw and grated

1 medium apple, grated

1 tablespoon sugar

salt and pepper to taste

Rinse sauerkraut at least three times. Saute onions until light yellow, mix in bacon bits. Add sauerkraut and cook over medium heat for a few minutes. Add chicken stock, potato and apple. The grated, raw potato will thicken the sauerkraut. Cooking time is about 1 to 2 hours. Yields about 10 to 12 servings. Serve very warm.

Fruit Torte

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2 sticks butter

3/4 cup sugar

3 eggs

2 1/2 cups flour

1/2 teaspoon salt

1 tablespoon vanilla or lemon extract

2 cans fruit pie filling (cherry, strawberry, blueberry or peach

1 packet vanilla sugar (optional)

Cream butter, sugar and eggs; add flour, salt and flavoring and mix well. Place dough into a torte pan and bake at 350 degrees for about 30 minutes or until done.

Remove from oven and let cool. After cooling, place torte on a cake plate upside down, cover with pie filling. Example: blueberries, strawberries, or peaches. Yields about 12 servings.