Cooking Plus HomeDecor

July 25, 2019February 19, 2020

Savory Swiss Steak

Introduction And History Of Swiss Steak

People literally take the word used in swiss steak as the stake that is related to the country Switzerland.It has nothing to do with Switzerland.The term ‘Swiss’ is a English word which means to tenderize something with the help of a tenderizer for instance the Swiss steak is “swissed” or made soft and plain by the help of a wooden mallet or by an electric tenderizer.

It is generally known as the economy meal and it is tenderized because mostly the beef cut or beef round is used to make the swiss steak which is a tough meat.

Savory Swiss Steak

Scale

qt= 32 ounce	oz= 1 ounce
tsp=teaspoon	pt=16 ounce

YIELDS

50 PORTIONS

EACH PORTION

about 5 oz. with 2 oz,sauce

Step One To Prepare Swiss Steak

Ingredients

INGREDIENTS	QUANTITY
Bottom round, trimmed (5 oz.steaks)	50
Bread flour,seas oned with salt and pepper	1 lb
Salad oil	1 qt

Method

1. Dredge steaks in seasoned flour .Pour oil in skillet to depth of 1/8 in,;heat.Add steaks and brown on both sides.Place steaks in brazier or roast pan.

Step Two To Prepare Swiss Steak

Ingredients

INGREDIENTS	QUANTITY
Beef stock	5 qt
Tomato puree	8 oz
Soy sauce	5 oz
Black Pepper	1 tsp
Whole cloves	6
Bay leaves	2
Thyme	1/2 tsp
Savory	12 tsp

Method

2. Combine all ingredients and simmer for 20 minutes to make hot stock.

Step Three To Prepare Swiss Steak

Ingredients

INGREDIENTS	QUANTITY
Salad oil	1 pt
Onions,small dice	1 lb
Garlic crushed	2 cloves
Celery,small dice	1/2 lb
Bread flour	12 oz
salt	to taste

Method

3. Saute onions,garlic and celery in oil in sauce pot until vegetables are tender.Add flour to make roux.Stir and cook for 10 minutes.;browning lightly.

4. Strain hot stock and add gradually to roux,stirring until thickened and smooth.Adjust seasoning with salt if desired and pour sauce over steaks.Bake at 350°F.about 2 hr. or until tender.

5. Serve one steak per portion with sauce.

July 24, 2019February 16, 2020

Lemon And Honey Custard Ice Cream

History Of Ice Cream

Lemon and honey custard ice cream is not a custard but it is an ice cream the word custard is used because a cream sauce is made to enhance the taste of this ice cream.Ice cream history began from an Iranian Empire named as Achaemenid when they combine ice with flavors to produce different flavors of ice cream for treats in summertime.The Persians in 400 BC invented a special chilled food comprises of vermicelli and rose water and various flavors like saffron and different types of fruits were mixed with saffron and other flavors to make this dessert.

In 16th century the Mughal emperors from the Indian subcontinent used to bring ice from the Hindukush region by the help of relays of the horsemen in order to make ice cream where it was used in the lemon sorbets at that time.A frozen ice cream nowadays in the subcontinent named as kulfi was originated in the sixteenth century in the Mughal Empire and was called as bastani sonnati (a Persian Ice cream)

Lemon And Honey Custard Ice Cream

Serves 4

Ingredients

(1) Whipping or double heavy cream 450 ml/¾ pint or scant 2 cups in American

(2) egg yolks 4 or 4 in American

(3) Grated lemon rind 1 teaspoon or 1 teaspoon in American

(4) Thin honey warmed 2 tbsp or 3 tbsp in American

(5) Milk 150 ml/¼ pint or 2/3 cup in American

(6) Lemon juice 4 tbsp or 5 tbsp in American

(7) To decorate:

Grated lemon rind 2 teaspoon or 2 teaspoon in American

Method

Whip 150 ml/ ¼ pint ( 2/3 cup) of the cream until it just holds its shape.Cover and chill.Beat the egg yolks in a heat proof basin (bowl) until thick and light. Add the lemon rind and honey, beat again then pour on the remaining cream and milk.Stand the basin over hot , but not boiling water and whisk or stir until the mixture forms a thick coating custard. Allow to cool ;stir from time to time to prevent a skin forming.

Divide the lemon juice between 4 glasses, add the creamy honey custard.Top with the chilled whipped cream and extra grated lemon rind.Summary

July 24, 2019February 16, 2020

Custard Ice Recipe

Custard ice cream made from this custard ice recipe is a delicious ice cream which is which everyone wants to have an ice cream like this because it is scoopy and light and especially one of the favorite ice creams of the kids because of its rich taste.The main ingredients involved in the preparation of this ice cream are egss, vanilla pod beans and caster sugar and all these ingredients are easily available and cheap and most importantly you know what you are using to prepare this ice cream and thats why it is so healthy.

Custard Ice Recipe

Cooking Time

15 minutes

Serves

Ingredients To Make custard ice recipe

Egg yolks 2 or 2 in American

(2) Single light cream 300 ml/½ pint or 1¼ cups in American

(3) Caster sugar 50 g/2 oz or 1/4 cup in American

(4) Vanilla pod bean 1 or 1 in American

(5) Double (heavy) cream. 300 ml /½ pint or 1¼ cups in American

Method

Blend the egg yolks, single (light) cream and sugar in a large heatproof bowl, add the vanilla pod (bean).Stand the bowl over the pan of hot , but not boiling, water and stir until the mixture coats the back of the wooden spoon. Allow to cool ,cover the bowl so a skin does not form.Remove the vanilla pod.Whip the double (heavy) cream and fold into the cold custard .Freeze the mixture.

Note: This gives a lovely golden colored ice cream..It is particularly good if you posses an electric ice maker that aerates the mixture, as happened when the old fashioned freezing buckets were used.

Variations

Use vanilla essence (extract) instead of vanilla pod.Use milk instead of single cream.

Flavorings For Custard Ice Recipe

The following flavorings can be added to this custard ice dish .Blend approximately 100 to 175 g/4 to 6 oz (4 to 6 squares) melted and cooled chocolate with the other ingredients or add 1 ½ to 2 tablespoons (2 to 3 tbsp) sweetened coffee essence (coffee extract), or blend in approximately 225 ml/8 fl oz (1 cup) fruit puree.

Be adventurous in your choice of fruit

Note: This is a genuine custard ice recipe by which you can make a finger licking good custard ice very easily because it is a very simple recipe which can be followed by anyone.You can make this ice cream and can give it any kind of flavoring as you like and it will prove to be very economical ice cream as compared to the expensive ice creams in the market.

July 23, 2019February 16, 2020

Home Made Vanilla Ice Cream

There is a belief that ice cream is a modern confection; certainly its popularity has increased greatly during the last 30 to 40 years,and modern freezers has made it easy to produce excellent frozen dessert at home

Ices of various kinds have been known for centuries.It is reputed that in the second century B.C , Alexander the great was given an iced dessert made by mixing crushed fruit, honey and snow.It was Marco polo who brought this frozen dessert recipe to Europe.

This frozen dessert has been produced in England since the time of the ill fated Charles 1 in the 17th Century , but was enjoyed only by the wealthy.The gargantuan Victorian banquets frequently included frozen dessert and a sorbet which would be offered half way through the meal to refresh the appetite .Frozen desserts made with cream and fresh fruits are some of the most delectable of desserts.Sorbets and water ices , which can be served during the meals or desserts, are wonderfully refreshing.

Home Made Vanilla Ice Cream

Serves 6-8

Step One To Prepare Vanilla Ice cream

Ingredients

(1) Double heavy cream 300 ml/½ pint or 1¼ cups in American

(2) Single light cream 300 ml/½ pint or 1¼ cups in American

(3) Icing confectioners sugar sifted 75 g/3 oz or 2/3 cups in American

(4) vanilla essence (extract) to taste or to taste in American

Method

Whip the double heavy cream until it holds its shape, then gradually whisk in the single light cream.Fold in the sugar and vanilla essence (extract). Freeze until just firm.This ice cream needs to be brought out of the freezer 20 minutes before the meal and put into the refrigerator.It is an excellent basis for fruit frozen dessert

VARIATIONS

Fluffy Vanilla Ice Cream

Whip the double cream with the vanilla essence until it holds its shape, then gradually whisk in 150 ml/ ¼ pint(2/3 cup) single cream.Whisk 3 egg whites until stiff, gradually whisk 50 g/2 oz(scant 1/2 cup) sifted icing sugar.Fold into the cream and freeze.

Golden Vanilla Frozen Dessert

Beat 3 eggs with the sugar and vanilla essence until thick and creamy.Whip the double cream until it holds its shape, then gradually whisk in 150 ml/ ¼ pint (2/3) single cream.Fold in the fluffy egg mixture and freeze.

Note:

It is pleasant for anyone to make the food product by oneself because a person knows what are the ingredients one is using to make a certain kind of frozen dessert and you can make any kind of flavored ice cream by yourself which is economical plus it will be free of all the preservatives and it will be freshly made by you.

July 23, 2019February 19, 2020

Hungarian Veal Goulash

Hungarian Veal Goulash is a delicious stew of meat and vegetables seasoned with spices.It is predominantly eaten in central Europe and other parts of Europe and it is national dish of Hungry

Scale

lb=pound pt=pint=16 ounce oz=1 ounce gallons= 3.78 litres qt = 32 ounce

Step One To Prepare Hungarian Veal Goulash

YIELD: 50 portions EACH PORTION : ABOUT 4 oz . veal

INGREDIENTS	QUANTITY
Veal boneless trimmed, cut ( 1 inch cubes)	17 lb
Salad oil	1 pt
Onions , small dice	6 lb

Method

1. Saute meat in hot oil and braise with onions.Reduce liquid to ¹/³.

Step Two To Prepare Hungarian Veal Goulash

Ingredients

(1) 17 lb veal boneless trimmed,cut in (1 inches in cubes)

(2) 1 pt salad oil

(3) 6 lb onions small diced

Method

2 . Add paprika; stir; then add flour. Cook 5 minutes blending well.Add sachet bag ,brown stock and tomato puree.Bring to a boil.Cover and braise at 350°F. in oven about 1 hour or until tender.

Step Three To Prepare Hungarian Veal Goulash

INGREDIENTS	QUANTITY
Salt	to taste
Pepper	to taste
Sour cream	1 qt

Method

3 . Remove cooked meat.Adjust seasoning and hold for service.Sour cream may be served on the side as an optional accompaniment. Spaetzli is usually served with goulash.

Brown Stock

Scale

YIELD : about 4½ gallon

Step One To Prepare Brown Stock

INGREDIENTS	QUANTITY
Beef Bones	25 lb

Method

Review preparation of stock.Cut bones with meat saw.Place the bones in large roasting pan and brown in preheated oven at 375°F.Turn bones occasionally to brown uniformly. Remove bones from pan and place in stock pot

Step Two To Prepare Brown Stock

INGREDIENTS	QUANTITY
Water to cover	About 6 gallons

Method

Drain fat from pan and reserve. Deglaze roast pan with part of water to dissolve crusting Cover bones with cool water and deglazing liquor and bring to a boil.. Reduce heat and simmer for 3 hours.

Step Three To Prepare Brown Stock

INGREDIENTS	QUANTITY
Mirepoix:
Onions	2 lb
Celery	1 lb
Carrots Tomatoes canned	½ NO 10 can
Bay leaves	3
Thyme	1 tsp
Peppercorns crushed	1 tsp
Cloves,whole Parsley stems	6

Method

Saute vegetables for mirepoix in reserved fat until brown.Add mirepoix ,tomatoes,spices,herbs to stock Simmer for an additional 3 hours Strain through china cap and cheesecloth.Vent and cool.Refrigerate.Use as required

July 20, 2019September 20, 2019

Roast Duckling a l’ Orange

History Of Roast Duckling a l’ Orange

Roast duckling a l’ Orange is a classic French dish which French claims that it migrated from France to Italy.Italian poet Antonio Caccitore detailed his first encounter with roast duckling outside Italy in its poem Anatra all Arancia which tells how this dish made its way to Paris from its origin in Naples.

Recipe

YIELD for roast duckling a l orange: 48 portions EACH PORTION : ¼ DUCK , 2 OZ, sauce

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 litre tsp=teaspoon tbsp=tablespoon

Ingredients

Step One To Prepare Roast Duckling a l’ Orange

INGREDIENTS	QUANTITY
Duckling ( 5 to 6 lb) Salt Pepper	12 for seasoning for seasoning

Method

1. Season cavity of ducks with salt and pepper.

2. Truss ducks and place breast up on racks in roast pan.

3. Roast in oven preheated to 400°F for 1 ½ to 2 hours.or until done turning as
required.

Step Two To Prepare Roast Duckling

INGREDIENTS	QUANTITY
Oranges Lemons	6 4

Method

4. Peel zest from oranges and lemons.Squeeze juice from zested fruit. Combine juices and reserve.

5. Cut zest in fine julienne and blanch in boiling water for 5 minutes.Drain well and
reserve.

Step Three To Prepare Roast Duckling

INGREDIENTS	QUANTITY
Sugar Vinegar , wine Orange juice Espagnole strained hot (simmered with duck trimming)	8 oz 8 oz 1 pt 4 qt

Method

6. Place the sugar in a saucepan.Cook over low heat until sugar is caramelized.

7. Add the vinegar and reserved fruit juices.Plus 1 pt orange juice.Reduce to half.

8. Combine with espagnole and hold over low heat.

Step Four To Prepare Roast Duckling a l’ Orange

INGREDIENTS	QUANTITY
White wine (dry)	1 pt

Method

9. When ducks are cooked remove to a clean pan and keep ducks warm.

10. Pour off all fat from pan. Deglaze pan with white wine and strain resulting liquor
into sauce.Simmer sauce for about 5 minutes to finish.

11. Adjust seasoning and consistency as required.

12. Cut ducks in portion size , removing small breast, bones etc.

13. For serving sprinkle each duck portion with a small amount of blanched orange and lemon zest.Serve about 2 oz of sauce over each duck portion.

Step Five To Prepare Roast Duckling

INGREDIENTS	QUANTITY
Red currant jelly Cointreau	2 oz 8 oz

Method

If using Cointreau and/ or currant jelly they should be added to sauce with deglazing liquor and simmered for about 5 minutes to finish sauce.

Note: For quantity service fruit zest may be added directly to sauce immediately prior to serving.

July 20, 2019June 1, 2021

Roasted Pigeon

Delicious And Healthy Roasted Pigeon

Roasted pigeon is a dish which is liked by majority of folks but the fact is the roasted pigeon dish should be delicious and healthy.To have a delicious and healthy roasted pigeon dish one has to follow a recipe which is made by group of professional chefs because recipe made by professional chefs can contain these qualities like delicious and healthy dish.

On the other hand the recipes made by non professional peoples is far less in taste and they are not as healthy and sometimes harmful for the health because non professional people experiment too much by adding too much spices or sugar like stuff because they are struggling to make the taste by making use of natural ingredients.

Recipe

Ingredients To Make Roasted Pigeon

Cooking time: 1 hour Serves 4

Plump pigeons (squabs) are excellent when roasted.Simmer the giblets in seasoned water to make the gravy. Mash the tender liver with 25 g/1 oz (2 tbsp) butter inside each of the 4 pigeons.Cover the birds with fat bacon rashers (slices).Roast just above the center of moderate to a moderately hot oven., 180 to 190 °C/350 to 375°F Gas mark 4 to 5 for 1 hour.

Just before the end of the cooking time spoon some of the fat from the roasting tin into a frying pan (skillet) and fry 4 slices of bread.Serve the birds on the bread ,which should first be spread with the liver mixture , .Garnish with game chips and serve red currant jelly or Cranberry sauce (recipe is given below)

Cranberry Sauce For Roasted Pigeon

Cranberries have been known as crane berries and bounce berries too for they bounce quite vigorously when ripe.Although this is regarded quite rightly,as an american inspired sauce,cranberries were known in Scotland many years ago.This sauce is now highly esteemed in many countries. Cranberry sauce is splendid mixer with most savory dishes.

Ingredients

Cooking time: 12 -15 minutes Serves 6-8

INGREDIENTS	METRIC/IMPERIAL	AMERICAN
sugar port wine water cranberries	175 g/6 oz 3 tbsp 4 tbsp 450 g/1 lb	¾ cup 4 tbsp 5 tbsp 1 lb

Method

Put sugar,port wine and water into a saucepan.Heat until the sugar has dissolved,stirring.Add cranberries,cover the pan tightly and lower the heat.Cook for 10 to 12 minutes or until the berries cease ‘popping’.Serve hot or cold.

Variations

Prepare the sauce as above ;blend 1½ teaspoons arrowroot with an extra three tablespoons (4 tbsp) port wine.Blend with the cooked fruit mixture and stir over a low heat until thickened and smooth.

Cranberry and orange sauce: Add two tablespoons grated orange rind to the cranberries and use orange juice in place of port wine and water.

Cranberry and Beer Sauce:Use beer as the liquid in the basic sauce.This is a robust sauce that is excellent with cooked hare or venison

Apple And Cranberry Sauce:Use 225 g/8 oz (1/2 lb) cranberries and 225 g/8 oz (1/2 lb) peeled,sliced cooking (baking) apples in any of the recipes.

July 20, 2019September 20, 2019

Baked Stuffed Pork Chops

Baked stuffed pork chops is a dish made from pork loin and is taken perpendicular to the spine of the pig.

Pork chops are very much famous all around the world and in the United States of America almost 10% of the overall pork consumption is pork chops.

Scale

oz=1 ounce gallon=3.78 litres qt=32 ounce

YIELD: 50 portions EACH PORTION: 6 oz, chop

Recipe

Step One To Prepare Baked Stuffed Pork Chops

Ingredients

INGREDIENTS	QUANTITY
Pork chops	50 (6 oz)

Method

1. With a boning knife , cut pockets in chops.

Step Two To Prepare Baked Stuffed Pork Chops

INGREDIENTS	QUANTITY
Corn stuffing: Whole kernel corn Basic bread stuffing (see recipe below this recipe) Oil	1 No 303 can 2½ qt for chops

Method

2. Drain corn and combine with basic stuffing

3. “Using pastry bag and large round tube ,squeeze corn stuffing into pocket of each
chop.Fasten opening in chop with toothpick.

4 .Place chops in lightly greased roast pan.You will need 2 pans for 50 portions.Brush
tops of chops with oil,broil to brown and bake in 375°F. oven for ½ hour.Small amount
of stock may be added during baking to prevent drying.

Step Three To Prepare Baked Stuffed Pork Chops

INGREDIENTS	QUANTITY
Brown sauce ( see recipe below)	1 gallon

Method

5. Remove cooked chops from oven and deglaze roast pan.Strain deglazing liquid into hot brow sauce and bring to boil.

6. Serve 2 oz ladle of sauce over each chop for a single portion.

Basic Bread Stuffing

Scale

lb= pound oz=1 ounce

YIELD: 50 portions EACH PORTION : 3 oz

Recipe

Step One To Prepare Basic Bread Stuffing

Ingredients

INGREDIENTS	QUANTITY
Bread, 2 to 4 days old	6 LB

Method

1. Trim bread removing crusts ; cut in cubes.Soak in cold water and drain it.

Step Two To Prepare Basic Bread Stuffing

Ingredients

INGREDIENTS	QUANTITY
Celery chopped Onions chopped Butter Or salad oil Or bacon fat	1 lb 3 lb 12 oz

Method

2. Saute celery and onions in fat until tender.

Step Three To Prepare Basic Bread Stuffing

Ingredients

INGREDIENTS	QUANTITY
Poultry seasoning Salt Sage Parsley, Chopped	¾ oz 1½ oz ¾ oz 1½ oz

Method

3. Combine vegetables seasonings and bread and toss lightly to blend

4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F
for 1 hour

Brown Sauce

Recipe

YIELD: 5 qt

Scale

lb=pound oz=1 ounce qt=32 ounce pt=16 ounce

Step One To Prepare The Brown Sauce

Ingredients

INGREDIENTS	QUANTITY
Onions medium dice Celery medium dice Carrots medium dice Butter or margarine or other fat agent Bread flour	1 lb ½ lb ½ lb 10 oz 10 oz

Method

1. Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

2. Add flour and cook for 10 minutes

Step Two To Prepare The Brown Sauce

Ingredients

INGREDIENTS	QUANTITY
Brown stock hot(see recipe below) Tomato puree Bay leaf ,whole salt Pepper	5 qt 8 oz 1 to taste to taste

Method

3. Add hot brown stock and tomato puree stirring until slightly thickened and smooth.

4. Add bay leaf salt and pepper and cook for 1 ½ hours .

5. Adjust flavor and consistency.

6. Strain and hold for service.

Brown Stock

Recipe

Step One To Prepare The Brown Stock

Ingredients

Scale gallon=3.78 litres

YIELD: about 4½ gallons

INGREDIENTS	QUANTITY
Beef Bones	25 lb

Method

1. Review preparation of stock.Cut bones with meat saw.

2. Place the bones in a large roasting pan and brown in preheated oven at 375°F.

3 .Turn bones occasionally to brown uniformly.

4. Remove bones from pan and place in stock pot.

Step Two To Prepare The Brown Stock

Ingredients

INGREDIENTS	QUANTITY
Water to cover	25 lb

Method

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water to dissolve crusting.

7. Cover bones with cool water and deglazing liquor and bring to a boil.

8. Reduce heat and simmer for 3 hours.

Step Three To Prepare The Brown Stock

Ingredients

INGREDIENTS	QUANTITY
Mirepoix Onions Celery Carrots Tomatoes canned Bay leaves Thyme Peppercorns, crushed Cloves whole Parsley stems	2 lb 1 lb 1 lb ½ NO 10 can 3 1 tsp 1 tsp 6

Method

9. Saute vegetables for mirepoix in reserved fat until browned.

10. Add mirepoix , tomatoes , spices,herbs to stock.

11. Simmer for an additional 3 hours.

12. Strain through china cap and cheese cloth.

13. Vent and cool.Refrigerate and use as required.

July 20, 2019September 20, 2019

Barbecued Fresh Spare ribs

Introduction

Spare ribs are a variety of pig ribs and are eaten in a variety of different dishes all around the world.They are taken from the belly of the pig,behind its shoulder.

Recipe

YIELD: 50 portions EACH PORTION: about 12 oz. with sauce

Step One To Prepare Barbecued Spare ribs

Ingredients

Fresh pork spareribs (12 oz portions)

Method

1. Place ribs in large pot.Cover with boiling water.When water returns to boil , reduce
heat and simmer for 30 minutes.Remove ribs from pot and place on sheet pans.Oil ribs lightly and brown both sides under broiler.

Step Two To Prepare This Dish

Ingredients

INGREDIENTS	QUANTITY
Barbecue sauce( recipe is given below this recipe)	1 gallon

Method

2. Place ribs flat in roast pans (inside of rib down) and cover with barbecue sauce.

3. Bake at 350°F. 1 to 1½ hours or until tender.Turn once during cooking period and
baste with sauce

4. When serving , cut between each rib for guests convenience.Plate or platter ribs in original form.

Barbecue sauce

Step One To Prepare Barbecue sauce

Ingredients

INGREDIENTS	QUANTITY
Onions minced Garlic minced Salad oil Bread flour Brown stock ,hot(see recipe below this recipe	6 oz 2 tbsp 8 oz 6 oz 3 qt

Method

1. Saute onions and garlic in oil in sauce pot

2. Add flour to make roux.Stir until well blended.

3. Add hot stock stirring smooth.

Step Two To Prepare Barbecue sauce

Ingredients

INGREDIENTS	QUANTITY
Sugar Mustard , dry Black pepper Vinegar cider Tomato sauce or puree Lemon juice Worcestershire sauce Barbecue spice or chili sauce Salt	4 oz 1 tbsp 2 tsp 8¼ oz 2 qt from 3 lemons 8 oz 1 tbsp to taste

Method

4. Dissolve sugar , mustard and pepper in vinegar

5. Add tomato sauce vinegar mix and lemon juice to brown sauce

6. Add Worcestershire sauce and barbecue spice to chili powder.
Simmer 30 minutes.Add salt and adjust seasoning.

July 18, 2019September 3, 2019

Apple Strudel Dough

Introduction

Apple strudel dough is a pastry which is very popular in Austria and in many countries of Europe which were once called Austro Hungarian Empire (1867-1918)

Apple Strudel dough is a very delicious dessert dish in which bread flour, pastry flour and eggs are used to make a tasty dough which gives a delightful and finger licking good taste and then apples , butter and raisins are used as a filling for this dough and in the making of this dish the best methods and techniques are used which are totally professional and which makes this dish a very tasty , healthy and presentable.

This is a sweet dish and has a wonderful taste.The ingredients used in the making of this dish are easily available and infact almost all the homes kitchens have these ingredients readily available.

Step One To Prepare Apple Strudel Dough

Ingredients

Total yield for apple strudel dough : 25 servings Baking temperature : 400°F for 45 minutes

Bread flour 5 oz

Pastry flour 3 oz

Salt 1/8 oz

Egg 1/4 oz

Shortening 5 oz

Water 4 oz

Method

1. Mix into a smooth dough.Shape into a ball and brush with vegetable oil.Let dough relax for ½ hour .Spread dough on a 36 by 36 inch cloth and stretch thin and transparent (like tissue paper).This dough will make a 30 inch by 30 inch square .

Step One To Prepare Apple Strudel Dough

Method

2. Brush entire surface with butter ; egg wash bottom.

Step Two To Prepare Strudel Dough

There are no ingredients involved in this step.

Method

3. Spread filling (recipe of filling is given below) leaving 2 inch on each side.Fold ends under.Roll like jelly roll.Cut in half and place on paper lined pan.Brush with butter.

Apple Filling Of Strudel

Remarks: Serve with whipped cream

Step One To Prepare Apple Filling Of Strudel

Ingredients

Total yield : 25 serving

Remarks: Use with strudel leaves.

Apples NO 10 can 7 lb

Brown sugar 1 lb

Butter 8 oz

Cinnamon 1 tsp

Raisins 8

Method

1. Melt butter.Add remaining ingredients.Steam.Remove from heat.

Step Two To Prepare Apple Filling Of Strudel

Ingredients

Cakes cubed or diced,toasted 12 oz

Method

Add to ingredients in step one