Bruce's Smorsasborg

 By Bruce Shawkey Jones Dairy Farm in Fort Atkinson used to sell a product called Head Cheese. (left). Apparently,, there is so little demand for it any more, they no longer sell it. Head cheese (Dutch: hoofdkaas) or brawn is a cold cut terrine or meat jelly that originated in Europe, possibly Germany or the Netherlands. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, and sometimes the feet and heart, with gelatin added as a binder. Variations of head cheese exist throughout Europe and elsewhere, with differences in preparation and ingredients. A version pickled with vinegar is known as souse. Historically, m

 By Bruce Shawkey For many years, I noticed a recipe on the box of Ritz Crackers for something called "Mock Apple Pie." It never occurred to me that apples were ever in such short supply that Ritz crackers would be cheaper.But I guess apples were in short supply during World War II which was when this rather weird recipe was invented. Wartime rationing made basic staples such as apples, cheese and onions increasingly rare and elusive commodities. The recipe apparently became so popular that Ritz continued with it until 1993. The trick to this pie is all in the flavoring. When you break up buttery Ritz crackers and cover them with lemon and vanilla flavored simple syrup, then sprinkle them with cinnamon, the resulting filling is quite similar in texture to a soft and tender apple pie. Here is the recipe, modernized a bit, by using ready-made pie crusts For the Crust:  2 unbaked pie crusts, such as Pillsbury For the Filling: 2 cups sugar 1 3/4 cups water 2 teaspoons cream of ta