"Hunger is the best sauce in the world."--Cervantes

Strudla Recipe

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This recipe for Strudla, by , is from The Hanson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Monday, August 04, 2008

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Ingredients:
3 cups flour
1 egg
Ĺ tsp baking powder
Salt, less than a tsp

Directions:
Mix together with enough water to make dough., mix with hands and add water till itís a dough. Cover and let stand for 1 hour

Melt 3 tbsp shortening

Divide into 4 sections, Roll dough into thin sheets, spread with hot shortening and stretch out paper thin. Roll up and cut unit 2 to 3 inch pieces. Place in pan in which 1 cup of hot water has been placed. Cover and simmer 1 hour. Donít Peek! May add peeled, cut up potatoes in bottom of pan before adding strudla.



Personal Notes:
The recipe stems from people that emigrated from Germany to Russia in the years 1763-1862, then to South and North Dakota between 1872 and 1914
Grandma Herr had no recipe written down, Mom watched and learned and wrote it down
We serve with grape jelly

 

 

 

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