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BREAD500.TXT
side of each bread slice with mustard. Mix meat, onion, salt and pepper.
Spread mixture over the mustard, being careful to bring it to the edges of
the buns. Place meat sides up on an ungreased baking sheet. Bake until
desired doneness is reached, about 5 minutes. NOTE: If you like, you can
have these burgers ready and waiting in the freezer for last-minute
cooking. After spreading the meat mixture over the buns, wrap each
securely in heavy-duty or double thickness of regular aluminum foil and
label; freeze no longer than 2 months. To serve, unwrap desired number of
hamburgers and bake about 10 minutes.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Apple Strudel (Apfelstrudel)
Categories: Penndutch, Breads, Fruits
Servings: 1
2
1/2 c Flour
1 ts Salt
2
5 c Apple, sliced
1/2 c Raisins
3 tb Butter, melted
2 tb Shortening
/2 c Water, warm
Egg, slightly beaten
1
1
c Brown sugar
1
1
/2 c Nuts, chopped
/2 ts Cinnamon
1
Lemon, grated rind of
Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the
eggs and water. Knead well, then throw or beat dough against board until it
blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the
kitchen table with a small white cloth and flour it. Put dough on it. Pull
out with hands very carefully to thickness of tissue paper. Spread with
mixture made of the sliced apples, melted butter, raisins, nuts, brown
sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4
inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and
continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches
wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Cinnamon Buns (The Famous Dutch Sticky Buns)
Categories: Penndutch, Breads
Servings: 1
1
2
c Milk, scalded
tb Currants
1/2 c Raisins, chopped
1/2 ts Cinnamon
Brown sugar
/2 c Yeast
/4 c Water, warm
/2 ts Salt
2 tb Citron, finely chopped
*dissolved in:
3 c Flour
1
1
1
3 tb Butter
Dissolve yeast in warm water and add to milk which has been allowed to
become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead
thoroughly until it becomes a soft dough. Place the dough in a buttered
bowl and butter the top of the dough. Cover bowl and put in a warm place.
Permit it to stand until the dough becomes three times its original size.
Roll until it is one fourth of an inch in thickness, brush with butter and
spread with the raisins, currants, citron, brown sugar and cinnamon. Roll
as a jelly roll and cut into slices 3/4 inch thick. Place slices in
buttered pans, spread well with brown sugar, and bake at 400-F for 20
minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
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--------- Recipe via Meal-Master (tm) v7.05
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