Name: Speckzelten (Speckplatz)
Ingredients: 500 g Flour (4 1/2 cups less 1 Tbsp); 1 ds Sugar; 1/2 ts Salt; 1/4 l Milk (1 cup plus 1 Tbsp); 10 g Yeast (.35 oz); 30 g Butter (2 Tbsp); Topping A:; 300 g Raw smoked lean bacon, finely diced (10 1/2 oz); 1 Egg yolk; 1 tb Coriander; 1 tb Caraway seed; 1 sm Onion, finely chopped; Salt; Topping B:; 2 c Cracklings; 2 tb Lard; Salt

Important things take place when believers observe [the Lord’s Supper]: 1. It is a vivid reminder of Christ’s broken body and shed blood (Matthew 26:26-28; 1 Corinthians 11:23-27). 2. We meditate on Christ’s death on our behalf (Matthew 26:28; 1 Corinthians 11:24). 3. It is a time of affirmation that we are participants in Christ’s sacrifice (1 Corinthians 10:16-17). 4. It is a reminder that someday we will be with the risen Christ in His Father’s kingdom (Matthew 26:29). 5. It is a proclamation that Christ will come again (1 Corinthians 11:26). 6. It bring to our minds that the New Covenant, in which all true believers participate, was established by Christ’s sacrificing of His flesh and His blood. This New Covenant carries both great privileges and important responsibilities (Matthew 26:28; 1 Corinthians 11:25). 7. It is a time of reflection during which participants should examine themselves to see if there are any broken relationships between them and other members of the body (1 Corinthians 11;27-28). 8. It is a time of rich fellowship for the body of Christ in which we affirm that though many, we are one in Christ (1 Corinthians 10:16-17; 11:17-22). 9. It includes a warning for those who participate in an unworthy manner (1 Corinthians 10:18-22; 11:29-32).

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs, Grains	German	Pork, German	4	Servings

INGREDIENTS

500	g	Flour (4 1/2 cups less 1 Tbsp)
1	ds	Sugar
1/2	ts	Salt
1/4	l	Milk (1 cup plus 1 Tbsp)
10	g	Yeast (.35 oz)
30	g	Butter (2 Tbsp)
		Topping A:
300	g	Raw smoked lean bacon, finely diced (10 1/2 oz)
1		Egg yolk
1	tb	Coriander
1	tb	Caraway seed
1	sm	Onion, finely chopped
		Salt
		Topping B:
2	c	Cracklings
2	tb	Lard
		Salt

INSTRUCTIONS

From the Ries area.
These bacon tarts can be made in two ways.  The dough base is always the
same, however, the topping is different.
Dough:
In a bowl, mix the flour and salt.  Dissolve the yeast and sugar in half
the lukewarm milk.  Form a well in the flour, and pour the yeast mixture
into this well. Dust the liquid with flour, and cover the bowl. Let rest,
in a warm spot, for 1/2 hour.  Then add the melted butter and knead and
beat the dough until it starts to form small bubbles. Shape into rounds
that are about half a finger's width thickness and about 5 inches in
diameter.  Tweak the edges of the dough into a raised rim. Cover the dough
circles with
A) egg yolk and then lightly press in the bacon and add the remainder of
the ingredients, OR
B) lard and then lightly press in the cracklings. Season with salt.
Bake at medium heat for 30 minutes.  Serve hot.
Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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