Long-time loyal customers of Ranch Foods Direct, the Verburgs came from Germany in 2006, and this year they added traditional German baker Wolfgang Ponte (above left) to their team after a year-and-a-half-long Visa process. With nearly 40 years of experience, "when he touches the dough, he knows what the dough tells him," she says. (Wolfgang's German breads and pastries are sold at Ranch Foods Direct.) "Germany has over 300 different kinds of breads," Anke adds. "The Germans are very health conscious too. In Germany, for example, the additives in the beer are restricted by law." Popular German desserts include the creamy dreamy "bee-sting" cake and the elegant black forest torte, as well as kuchens and strudels. Don't be too intimidated to prepare German favorites (a couple of recipes are included on their website) and don't expect the dishes to be heavy and bland. "Things used to be cooked with a lot of fat but it's not that way anymore," Anke says. "And it's not just meat and potatoes. There's lots of variety." Or skip the cooking and head to Schnitzel Fritz (4037 Tutt Blvd) for an authentic taste of Germany!
CLICK HERE for the Schnitzel Fritz website. 
NEW IN STORE... Donna's pizza dough makes a convenient quick meal, and Ranch Foods Direct has all of the fixings, everything from mozzarella cheese to pepperoni to garden fresh vegetables. Plus: Zuberfizz Soda, from Durango Soda Co., pure cane sugar, NO high fructose corn syrup!
Recipe Spotlight...
Bangers & Mustard Mash
From Ina Garten's Barefoot Contessa: How Easy Is That?
2 lbs. Yukon Gold potatoes, quartered
4 T. (half-stick) diced unsalted butter
1/2 c. whole milk
4 oz. creme fraiche
2 tsp. Dijon mustard
2 tsp. whole-grain mustard
1 tsp. dry mustard
1 tsp. freshly ground black pepper
8 large sausages (chicken, brats, etc.)
Place the potatoes in a large saucean with 1 T. of salt and enough water to cover. Bring to a boil and simmer for 20 to 25 minutes, until potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, milk and creme fraiche and beat the potatoes in the pan with a handheld mixer until very smooth and creamy. Add a little extra milk if they're too stiff. Mix in the mustards, 1 T. salt and the pepper. Place the potatoes in heat-proof bowl set over simmering water to keep warm until ready to serve (up to 30 minutes, add more hot milk from time to time as needed.)
Meanwhile, grill or cook the sausages for about 5 minutes on each side, until browned and cooked through. Transfer to a plate, wrap with aluminum foil and allow to rest for 5 minutes.
To serve, mound a generous portion of potatoes on a dinner plate and top with grilled sausages that have been cut in half diagnonally. | 
