"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
3 cups flour 1 egg Ĺ tsp baking powder Salt, less than a tsp
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.
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