By Mary Jo Spiegel
Enquirer contributor

Blend food and music with generous helpings of family, humor and love.

That's the recipe for wonderful memories as served at Forest View Gardens, the Monfort Heights institution that closed June 2001. After 26 years, Trudie and Kurt Seybold retired from the restaurant, which was opened by Mrs. Seybold's mother, Jennie Klose, in 1940.

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Good humor, German fare and Broadway music made Forest View Gardens a long time favorite. But the Seybolds admit they don't miss the hard work of running a restaurant. Mrs. Seybold remembers spending hours carving a gorgeous watermelon basket for a wedding reception. The singer carrying it to the happy couple then tripped over the last stage step.

"The beautiful watermelon basket was no more," says Mrs. Seybold.

Music, singers and opera remain a big part of the Seybolds' life. As for Forest View Gardens, the building went up in smoke as part of a fire department exercise in January. But the recipes and memories go on.

"My husband and I hated to see the restaurant close," writes loyal customer Marge Lampe of White Oak. "We have always enjoyed Trudy's version of potato balls."

"Sooo good," agrees Lois Powell of Bridgetown.

Mrs. Seybold generously shares her mother's recipe.

Forest View Gardens Potato Balls

4 large Idaho potatoes
1 teaspoon salt, or to taste
2 tablespoons butter
3/4 cup Wisconsin spread cheddar
4 egg yolks
About 3/4 cup flour
Fine bread crumbs
Peel and chop potatoes. Bring water to a boil, salt to taste, add potatoes. Boil potatoes uncovered until tender, not mushy. Drain well.

Place potatoes on baking sheet and dry on low heat in oven (200 degrees).

When dry, whip potatoes in an electric mixer (not food processor). Mix in butter, cheese and egg yolks one at a time. Add enough flour to keep the dough together. Dough will be sticky. With floured hands, roll dough into Ping-Pong-sized balls. Roll balls in breadcrumbs to coat. Balls may be stored on tray in refrigerator until ready to cook.

Heat oil in heavy 2-quart sauce pan or deep fryer to about 365 degrees. Fry balls in small batches. When done, balls will float to top. Drain on towels and serve. Makes 8 servings.

In the late 1970s, Northside resident Carol Haskin's nephew, John, then 6, tried to stump Forest View Gardens' accordion player, Jack Frost, with a request for "Jesus Loves Me." Not your typical German beer drinking song, but Mr. Frost belted it out.

Carol asks for the recipe for the potato treat served between courses. Mrs. Seybold laughs, "We haven't made that in 100 years!" But she's not stumped, either. Mrs. Seybold says this recipe, the same as for her famous schnecken, can also be made in the dough cycle of your bread machine.

Hungarian Finger Torte

DOUGH
3 cups bread flour
1/2 cup sugar
1/2 cup powdered milk
1 teaspoon salt
1 cup warm milk or water
2 teaspoons yeast
1 stick butter, melted
1 large egg (or 2 small eggs)

FILLING
3/4 pound butter (3 sticks)
1 pound brown sugar
1 cup white sugar
2 teaspoons cinnamon
1 cup chopped walnuts (optional)

GLAZE
21/2 cups powdered sugar
About 1/2 cup water

Place all dough ingredients in bowl of electric mixer and mix with bread hook until dough consistency. Cover and let rise until doubled. For filling, mix together all ingredients. Roll dough into small balls, then roll each ball in filling mixture to coat. Drop balls into greased tube pan. Do not place balls higher than half the height of the pan.

Cover pan and let balls rise to the top. Place in preheated 350 degree oven, bake 40 minutes or until golden brown. Remove torte from pan while still hot. To glaze, stir together powdered sugar and water, and drizzle over torte. Makes 12 or more servings.

Send food questions, tips, recipe requests and recipes to Saucy Cook, the Enquirer, 312 Elm St., Cincinnati 45202. E-mail: foodlady@zoomtown.com. Please include name, neighborhood, e-mail and phone number.