Custom Search



Strudels and Stew

I promised I would send you this recipe that I had been looking for 
and finally found a cousin that had it. It was from our old German 
grandmothers Mrs. Nunweiler and Mrs Wagner.

Strudels  [and stew]

3 cups flour                           1 tsp baking powder
1 tsp salt                                1 1/2 cups warm water
1 egg

Make a stiff dough.  Add more water or flour as you don't want a sticky dough.
If you have a bread machine you can make the dough in it. Otherwise mix dough 
until nice and smooth and easy to handle.  Put dough on floured board, let rest 
for about an hour.  Take pieces of dough the size of a cup and roll out. Put oil 
on rolled dough stretch until its like tissue.  It sometimes rips but that doesn't
matter (no rings helps from ripping0. To stretch lift up with both hands, stretch 
by pulling around and out like a pizza chef does, only much thinner than pizza. 
Put on table, put some sauted onions, roll like a jelly roll. Cut in 2" pieces. 
Have a pot of water with potatoes, onions and a bit of oil come to a boil. Put
Strudels on top and cover with lid.  Let cook for 20-25 minutes without opening. 
Should be ready to serve with whatever meat and vetables you like. delicious.


The Case of the Boiled Baby

On 28 Sep 2007 at 16:52, Zona wrote:

> Good day from New Mexico.
> Phadedrus, I cannot find a chip dip recipe using Bovril after
> searching.  Kindly help me if you have time.
> Just wondering if you knew what a "boiled baby" is; I do!
> Your website is extraordinary.
> Zona 

Hi Zona,

Sorry, I can't find a chip dip recipe with Bovril.

However, I did find a "boiled baby" recipe. See below.


Boiled baby 
serves four 

4oz plain flour
2oz suet
lots of nutmeg
1/4 tsp cinnamon
a handful of lexia raisins (the really big ones you can get in Waitrose)
enough milk to bind. 

Mix the lot and put it in a pudding bowl. Put a cloth over the 
top and tie it tightly with string around the lip of the bowl. 
Boil for two hours 

The Berghoff's Salad Dressing

On 29 Sep 2007 at 11:24, Steven wrote:

> The Berghoff  (from now closed famous Chicago classic restaurant) cook
> book finally came out and it's great, but I still miss their creamy
> garlicky salad dressing. Not in the book. Can you help? I would be so
> gratefull. Thanks  Steven 

See: The Berghoff Dressing

Fish Gravy

On 28 Sep 2007 at 17:31, Connie wrote:

> Hi my name is Connie. In 1978 or in the 70's I believe in the Va
> Wildlife magazine ,I ate this  at a friends cottage in Matthews Va,  "
> fish gravy over cooked Biscuits"one morning for breakfast. the
> contents are ,,,  
> Bake Crocker fish or any fish that is flakey when cooked in foil in 
> oven 350, 20 to 30 min.about 6 med. ones, debone when cool, melt 1/2
> stick butter in deep fry pan, simmer 1/2 cup chopped onion, 1 cup sharp
> chedder cheese,grated, 1 cup flaked fish, 2 cups milk, 1 tablespoon
> cornstarch, salt& pepper to taste. Cook on med burner 10 to 20
> min. stir often serve over biscuits cooked, thats split in half  .
> This is the way I fix it. but I sure would like to have the recipie
> out of that make sure I'm  doing it right .
> when I talk about "fish gravy" no one never heard of it.
> Please help me find it ,Connie

Hello Connie,

Sorry, I cannot locate that magazine recipe. There is another fish gravy recipe from Virginia here:

Angler's Chat

It does not have the cheese


Peruvian Recipes

Cooking in Peru


Peru Travel


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus