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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

STRUDEL Recipe

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This recipe for STRUDEL is from HOPP FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c butter or more
2 - 3 c left over roast, chicken or pork, cut in small chunks
½ c water
3 c raw potatoes, sliced 1/4 inch thick
2 t salt
¼ t pepper
4 eggs
3 c flour (more or less)
Directions:
Directions:
Place potatoes and meat in bottom of roaster or Dutch oven. Add salt, pepper and enough water to cover. Juice of roast may be used.

Beat eggs, water and salt until frothy. Add enough flour to form a medium stiff dough. Roll out dough on a floured board until very, very thin (about ⅛ inch or thinner). Spread on butter with pastry brush; roll up like a jelly roll. Cut into 2-inch lengths with knife. Place on top of potatoes and meat mixture. Place in oven with covered roaster about 45 minutes at 325 degrees. Remove lid for about 10 or 15 minutes to slightly brown strudels. If potatoes and meat are a little dry, add a little more water. This may be served with canned prunes, heated to the boiling point.

Ruth Hopp Lobe

 

 

 

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