I promised I would send you this recipe that I had been looking for
and finally found a cousin that had it. It was from our old German
grandmothers Mrs. Nunweiler and Mrs Wagner.
Strudels [and stew]
3 cups flour 1 tsp baking powder
1 tsp salt 1 1/2 cups warm water
Make a stiff dough. Add more water or flour as you don't want a sticky dough.
If you have a bread machine you can make the dough in it. Otherwise mix dough
until nice and smooth and easy to handle. Put dough on floured board, let rest
for about an hour. Take pieces of dough the size of a cup and roll out. Put oil
on rolled dough stretch until its like tissue. It sometimes rips but that doesn't
matter (no rings helps from ripping0. To stretch lift up with both hands, stretch
by pulling around and out like a pizza chef does, only much thinner than pizza.
Put on table, put some sauted onions, roll like a jelly roll. Cut in 2" pieces.
Have a pot of water with potatoes, onions and a bit of oil come to a boil. Put
Strudels on top and cover with lid. Let cook for 20-25 minutes without opening.
Should be ready to serve with whatever meat and vetables you like. delicious.
On 28 Sep 2007 at 16:52, Zona wrote:
> Good day from New Mexico.
> Phadedrus, I cannot find a chip dip recipe using Bovril after
> searching. Kindly help me if you have time.
> Just wondering if you knew what a "boiled baby" is; I do!
> Your website is extraordinary.
Sorry, I can't find a chip dip recipe with Bovril.
However, I did find a "boiled baby" recipe. See below.
4oz plain flour
lots of nutmeg
1/4 tsp cinnamon
a handful of lexia raisins (the really big ones you can get in Waitrose)
enough milk to bind.
Mix the lot and put it in a pudding bowl. Put a cloth over the
top and tie it tightly with string around the lip of the bowl.
Boil for two hours
On 29 Sep 2007 at 11:24, Steven wrote:
> The Berghoff (from now closed famous Chicago classic restaurant) cook
> book finally came out and it's great, but I still miss their creamy
> garlicky salad dressing. Not in the book. Can you help? I would be so
> gratefull. Thanks Steven
See: The Berghoff Dressing
On 28 Sep 2007 at 17:31, Connie wrote:
> Hi my name is Connie. In 1978 or in the 70's I believe in the Va
> Wildlife magazine ,I ate this at a friends cottage in Matthews Va, "
> fish gravy over cooked Biscuits"one morning for breakfast. the
> contents are ,,,
> Bake Crocker fish or any fish that is flakey when cooked in foil in
> oven 350°, 20 to 30 min.about 6 med. ones, debone when cool, melt 1/2
> stick butter in deep fry pan, simmer 1/2 cup chopped onion, 1 cup sharp
> chedder cheese,grated, 1 cup flaked fish, 2 cups milk, 1 tablespoon
> cornstarch, salt& pepper to taste. Cook on med burner 10 to 20
> min. stir often serve over biscuits cooked, thats split in half .
> This is the way I fix it. but I sure would like to have the recipie
> out of that magazine.to make sure I'm doing it right .
> when I talk about "fish gravy" no one never heard of it.
> Please help me find it ,Connie
Sorry, I cannot locate that magazine recipe. There is another fish gravy recipe
from Virginia here:
It does not have the cheese
Cooking in Peru