(Apple strudel)

• 6 c Apples; Tart, Sliced
• 3/4 c Raisins
• 1 tb Lemon Rind; Grated
• 3/4 c Sugar
• 2 ts Cinnamon
• 3/4 c Almonds; Ground
• 8 oz Fillo Leaves; 1/2 Box,Thawed
• 1 3/4 c Butter;(No Margarine),Melted
• 1 c Bread Crumbs; Finely Crushed

Makes 2 strudels, 6 to 8 servings each.

(Bean soup)

• 1 lb Navy Beans; Dried
• 8 c Water
• 3 c Beef Broth
• 1 Carrot; Chopped
• 1 Celery Stalk; Chopped
• 4 Bacon; Strips, Cubed
• 2 Onions; Small, Chopped
• 1 ts Salt
• 1/4 ts Pepper; White
• 6 Frankfurters, Sliced *
• 2 tb Parsley; Chopped

(Gulash soup)

• 2 c Onion; Chopped
• 1/4 c Shortening
• 3 Green Bell Peppers; Chopped
• 3 tb Tomato Paste
• 1 lb Beef Cubes; 1-inch Cubes
• 1 x Red Pepper; Dash
• 1 ts Paprika
• 2 Garlic Cloves; Minced
• 6 c Beef Broth;
• 1 tb Lemon Juice
• 1/4 ts Caraway Seeds

(Onion pie)

• 1 pk Yeast; Active Dry
• 1 ts Sugar
• 1 1/2 ts Salt
• 3 c Unbleached Flour
• 1 tb Shortening
• 1 c Water; 120 to 130 Degrees F.
• 6 Bacon; Slices, Cut Up
• 2 Onions; Medium, Sliced
• 1/4 ts Cumin
• 1/2 ts Salt
• 1 x Pepper; As Desired
• 1 Egg Yolk
• 1 c Sour Cream

Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature.

(Springerle Cookies)

• 4 Eggs
• 4 c (1-lb) powdered sugar
• 20 Drops anise oil (scant -1/4 teaspoon)
• 4 c Sifted flour
• 1 ts Baking soda
• Crushed anise seeds

Preheat oven to 300 degrees. Beat eggs until very light. Gradually add sugar and beat 15 minutes at high speed until mixture resembles a soft meringue, this is very important; don't skimp on time. Add anise oil and blend gently. SIft together flour and baking soda and add to egg mixture at low speed. COver bowl tightly for 15 minutes. Divide dough into thirds and roll each piece into an 8 inch square a little more than 1/4 inch thick. While working with one keep others covered. Let stand 1 minute. Dust springerle mold with flour and presss into dough. Cut cookies apart. Place on lightly floured surface and let stand overnight. Grease baking sheet and sprinkle with ansie seeds. Brush excess flour from cookies, moisten lightly with water and place on bakinh=g sheets. Bake about 20 minutes and store tightly covered.

(Hazelnut Torte)

• 5 Eggs; Large, Separated
• 3/4 c Sugar
• 6 tb ;Water
• 1 3/4 c Cake Flour; Sifted
• 1 ts Baking Powder
• 1 1/2 c Hazelnuts,(ground)
• 1 ts Vanilla Extract
• 2 tb Confectioners' Sugar
• 1 c Cream; Heavy, Whipped

Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife.

(Beef rolls)

• 4 Sandwich Or Roll Steaks
• 2 ts Mustard; Dijon-style
• 1/2 ts Salt
• 1/4 ts Pepper
• 2 Pickles
• 2 oz Salt Pork or
• 2 Bacon; Strips
• 1 Onion; Large, Chopped
• 1/4 c Vegetable Oil
• 1 1/2 c Beef Broth; Hot
• 4 Peppercorns
• 1/2 Bay Leaf
• 1 tb Cornstarch

Sandwich or roll steaks should weigh about 6 oz each. Pickles, Salt Pork or Bacon should be cut into long thin strips.

Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately.


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