The Rural Voice, 2004-10, Page 392 eggs
salt and pepper
2 lemons
Heat the oil in a large skillet at
medium high heat. Place each chop
between two sheets of plastic and
pound with the smooth side of a meat
tenderizer until thin (1/4 -3/8 -inch).
Beat the 2 eggs in a bowl that is wide
enough to dip the meat into. Spread
the breadcrumbs onto a plate or
flat surface. Take each cutlet, season
with salt and pepper, and dip both
sides of meat into eggs to coat. Then
coat the entire cutlets with the bread
crumbs.
Place in hot oil and cook on both
sides until golden brown. It only
takes about 1-2 minutes per side.
Serve each cutlet with half a
lemon on the side. Squeeze on before
eating.
ROULADEN
4 sirloin tip steaks - thin
8 slices bacon
8 slices dill pickles (sliced
lengthwise)
1 onion, diced
German mustard or brown
mustard
salt
pepper
1/4 cup vegetable oil
3 cups beef broth
1/4 cup tomato paste
1/4 cup half and half
1/4 cup evaporated milk
Pound the steaks with a meat
tenderizer/mallot until about 1/8 inch
thick. Season steaks with salt and
pepper. Spread mustard thickly on
one side of each steak. Place two
slices of bacon and two pickle slices
on each steak. Divide the onion
evenly onto each steak. Starting from
the narrowest end of each steak, roll
tightly (jelly roll style) and secure
with string.
Heat oil in a heavy saucepan.
Brown the meat rolls well on all
sides. Add about 1 cup of water to the
saucepan, cover and simmer for 1 1/2
hours. Add more water if needed.
Remove the meat from the pan.
Add the beef broth to the liquid the
meat was cooked in. Keep boiling
until liquid is reduced by one third of
its original size. Whisk in tomato
paste, half and half and evaporated
skim milk, careful to not let it boil (to
avoid curdling). Season with salt and
pepper. Return the meat to the pan
and warm through.
KNOCKWURST WITH
SAUERKRAUT
1/3 cup chopped onion
2 slices cooked bacon, cut up
1 cup beer
1 cup water
2 tbsp cornstarch
2 tbsp coarse -grain brown mustard
2 tbsp molasses
2 tsp caraway seed
1/2 tsp ground allspice
1/4 tsp pepper
1 large rutabaga, peeled and cut
into 1 -inch cubes
1 pound fully cooked
knockwurst, bias -sliced into
2-2-1/2 inch pieces
2 medium cooking apples, cored
and cut into 8 wedges each
1 16 -oz can sauerkraut, drained
and rinsed
In a Dutch oven or large pot cook
onion and bacon until onion is tender,
but not brown; drain fat. Stir in beer.
In a 2 -cup glass measure combine the
water, cornstarch, brown mustard,
molasses, caraway seed, allspice and
pepper; stir into bacon mixture. Cook
and stir until thickened and bubbly.
Add rutabaga; cover and cook 15
minutes. Stir in the knockwurst, apple
wedges and sauerkraut. Cook
covered, 15-20 minutes more or until
apples are tender.
SCHWARZWALDERKIRSCH-
TORTE
(BLACK FOREST CAKE)
2 cups flour
1 1/2 cups sugar
1 1/4 cups milk
1/2 cup butter
1 1/2 tsp soda
2 eggs
1/2 cup cocoa
1/2 tsp red food colouring
1 tsp vanilla
Filling:
1 can (21 oz) cherry pie filling,
chilled
Frosting:
2 tbsp powdered sugar
1 cup heavy cream, whipped
Cream butter and sugar together.
Add eggs, flour, milk, baking soda,
cocoa, red food colouring, and
vanilla. Blend on low, scraping
constantly. Beat 3 minutes on high
speed. Pour into two 9 -inch round
cake pans that have been greased and
floured. Bake at 350°F for 30-35
minutes. Cool thoroughly.
Whip heavy cream with
confectioners' sugar.
Slice each cake round horizontally
to make four layers. Place one
layer on flat plate. Fill pastry bag
with whipped cream and pipe a
generous ring around edge of
cake layer. Fill exposed ring of
cake with cherry pie filling. Repeat.
Place third layer on top and frost
entire cake with whipped cream.
Crumble the fourth layer into fine
crumbs and sprinkle on sides of
cakes.
Using whipped cream. pipe 12
rosettes on top of cake and top each
with a maraschino cherry. Garnish
the centre top of cake with the rest of
the chocolate crumbs.
APFELSTRUDEL
(APPLE STRUDEL)
Dough:
10 1/2 oz bread flour
1/6 oz salt
1 1/2 oz vegetable oil
5 1/3 oz lukewarm water
Filling:
4 1/2 Ib apples (Golden
Delicious), sliced
5 1/3 oz granulated sugar
1 1/2 oz dark rum
5 1/3 oz raisins
1/8 tsp ground cinnamon
2 lemons (juice and peel)
Buttered breadcrumbs:
10 1/2 oz butter (unsalted)
10 1/2 oz breadcrumbs
Knead flour, salt, oil. and water
into a medium -firm dough. Divide
into Ismail round loaves. brush each
with melted butter and let sit for 1
hour.
Peel, core and slice apples. Mix in
granulated sugar. raisins, grated
lemon peel, lemon juice, rum,
cinnamon and blend together well.
Roll the dough loaves with a
rolling pin, then stretch rolled dough
on a strudel sheet with the backs of
your hands. Coat 2/3 of dough sheet
with buttered breadcrumbs, spread
apple filling over remaining 1/3 of
dough. Tear off edges, shape strudel
into roll by lifting strudel sheet. Place
strudel on a buttered baking sheet and
brush with melted butter. Bake for
60-90 minutes in a 400°-425°F
oven.0
OCTOBER 2004 35