In a saucepan, melt butter and chocolate, stirring until smooth. Cool slightly. Add sugar and vanilla; mix. Beat in eggs. Mix in flour, baking powder and salt. Pour into a greased 9-inch square baking pan. Bake at 350° for 18 to 22 minutes or until brownies test done.

Topping:

Combine butter and brown sugar in a bowl. Add coconut, pecans, corn syrup and milk; mix well. Drop by teaspoonfuls onto warm brownies; spread evenly. Broil several inches from the heat for 2 to 4 minutes or until top is browned and bubbly. Yields 12 servings. Ruth Yoder, Windsor, Mo.

German Slaw
1 medium cabbage, shredded
1 medium onion, sliced thin
1/2 cup sugar
1/2 cup vinegar
1/2 cup cooking oil
1 tsp. salt
1 tsp. celery seed
1 tsp. sugar
1 1/4 tsp. prepared mustard

Put cabbage and onion in a bowl in layers. Place 1/2 cup sugar on top. In a saucepan, combine vinegar, oil, salt, celery seed, sugar and prepared mustard; bring to a boil.

While still hot, pour mixture over cabbage and onion. Let cool at least 4 hours. Yields 6 to 8 servings, Martha Miller, Clark, Mo.

Reuben Casserole
2 (14 oz.) cans sauerkraut (1 regular and 1 Bavarian)
8 (2 oz.) pkgs. corned beef, chopped
2 (8 oz.) pkgs. shredded Swiss cheese
1 cup mayonnaise
1/2 cup Thousand Island dressing
1 cup Italian or rye bread crumbs

Mix the cans of sauerkraut and layer kraut, corned beef and cheese. Combine mayo and Thousand Island dressing and spread over mixture. Sprinkle bread crumbs over top. Microwave for 12 to 14 minutes or bake at 350° for 30 minutes. Yields 10 servings, Chris Waite, Poplar Bluff, Mo.

German Potato Salad
6 slices bacon
1 large onion, diced
1 1/2 tsp. vinegar
1 tsp. mustard
1 cup mayonnaise
Grated cheese
6 potatoes, boiled

Fry bacon and set aside to drain. Cook onion in bacon grease. Lower heat after onion is cooked; add vinegar and mustard. Stir in mayonnaise. Split potatoes, and dip in mixture. Place potatoes in baking dish and top with crumbled bacon and grated cheese. Cook long enough to melt cheese. Yields 10 to 12 servings, Mary Miller, Clark, Mo.

German Steak
6 cube steaks
2 tbls. mustard
2 carrots, cut into sticks
1 onion, sliced
6 slices bacon
Flour
1 tsp. salt
Dash of pepper
2 tbls. bacon fat or vegetable oil
1 lb. canned tomatoes
2 tbls. sour cream

Spread mustard on one side of cube steak then layer two carrot sticks, one slice onion and one piece bacon on top of mustard. Roll and tie with string or secure with toothpicks. Dredge in flour, salt and pepper. Place in skillet and brown in bacon fat or vegetable oil. Add tomatoes, and cover. Repeat steps on all steaks. Simmer for 1 hour. Add sour cream to top of each steak. Yields 6 servings. Betty Mayo, Huntsville, Mo

Jagerschnitzel
4 lbs. pork cutlets (thick)
1 1/2 cups flour
1 tbls. salt
1 tbls. pepper
1/2 cup vegetable oil
1/2 lb. bacon, chopped
1 onion, chopped
1/2 lb. mushrooms, chopped
1/2 cup water

Tenderize cutlets with a mallet. Combine 1 cup flour, salt and pepper in a large dish. Dredge cutlets in flour mixture. Heat oil in a large frying pan. Place cutlets in hot oil, and brown for about 5 minutes on each side. Remove cutlets from pan and place in a casserole dish. Preheat oven to 350°. Add chopped bacon, onion and mushrooms to oil in pan, and simmer for approximately 10 minutes, until the bacon and vegetables are cooked. Add remaining 1/4 cup flour and 1/4 cup water to pan to make gravy. Pour over cutlets in casserole dish. Place the casserole in a preheated oven for about 30 minutes. Debbie Miller, Columbia, Mo.

German Style Chicken
1 3 lb. broiler-fryer chicken, cut up
2 tbls. cooking oil or shortening
1 cup water
2 tbls. brown sugar
2 tbls. vinegar
11/2 tsp. salt
1/4 tsp. pepper
1 (11/2 lbs.) medium head cabbage, cut in eight wedges
1/2 tsp. caraway seed

In a 12-inch skillet, brown chicken pieces in oil over medium heat about 15 minutes. Combine water, brown sugar, vinegar, salt and pepper; pour over chicken. Cover and simmer for 20 minutes. Add cabbage wedges and caraway seed. Cover and cook until chicken and cabbage are tender. Arrange chicken and cabbage on serving platter; spoon on pan juices. Yields 4 servings. Ada Borntrager, Clark, Mo.

Schnitzel Beans
1 slice bacon, cut into small pieces
1 tbls. onion, chopped
1/4 cup sugar
1/8 cup vinegar
1 (14.5 oz.) can green beans, drained

Fry bacon until crisp. In bacon grease, fry onion until translucent. Add sugar and vinegar; stir and mix. Add green beans; stir to mix. Cook until flavors blend. Yields 2 to 3 servings, Gerry Steffens, Frohna, Mo.

Hot German Potato Salad
8 slices bacon, diced
3/4 cup green onion, chopped
2 tbls. flour
1 tbls. sugar
1 tsp. salt
1/4 tsp. pepper
3/4 cup water
1/3 cup cider vinegar
3 (16 oz.) cans sliced potatoes, rinsed and drained
2 tbls. pimiento

Fry bacon in large skillet until almost crisp. Add onion and continue frying until bacon is crisp and onion is tender. Stir in flour, sugar, salt and pepper. Heat and stir until smooth; remove from heat. Add water and vinegar. Bring to a boil, stirring constantly, until thickened and glossy. Stir in potatoes and pimiento, stirring gently to coat evenly. Heat through and serve. Yields 6 to 8 servings. Susie Miller, Clark, Mo.

German-Style Baked Beans
1 1/2 lbs. hamburger
1 tsp. salt
1/2 cup onions, chopped
Dash of pepper
3 (15 oz.) cans pork and beans
1 cup applesauce
1 cup ketchup
1 tsp. mustard
1/2 cup brown sugar

Brown hamburger and drain. Mix all ingredients into a casserole dish and bake at 350° for 1 hour. Arlene Schmiedeskamp, Quincy, Ill.