Johnanne R Johnson > wrote:

> Does anyone remember the old paperback cookbooks that used to come out
> like once a month maybe in the seventies? (not sure) Taste of Home or Home
> Cooking or something like that. Anyway, there was a mincemeat recipe for
> something like a strudel in one of them. Basically there was a recipe for
> a kind of pastry dough that you rolled out, spread the mincemeat on,
> rolled up like a jelly roll, placed in a ring pan and then cut slits in
> the top. I can't remember if there was any rising involved or not.
> Can anyone remember this recipe or post something like it?

Anything like this recipe, found at
<http://www.cooks.com/rec/doc/0,1818,159186-249195,00.html>?

Victor

FLEISCHSTRUDEL (MEAT STRUDEL)

2 c. flour
2 oz. lukewarm butter
1 beaten egg
4 oz. water

Sift flour into a bowl. Make a well in the center and pour into it
butter, beaten egg, and 1/2 of the water. Using a wooden spoon, work the
flour into the liquid; add remaining water as needed; then beat dough
vigorously around the sides of the bowl until dough is smooth, elastic
and no longer sticky. Shape into a ball. rinse bowl in very hot water,
dry and flour it lightly. Place dough into bowl, brush with additional
melted butter, cover with towel, and set to rest at least 30 minutes.

Using a rolling pin, roll dough on a floured dish towel into a large
square. Slip closed fists under dough. Working from center, stretch
dough with hand-over-hand motion toward edges. Make dough as thin as
possible without ripping. Place stretched dough back on towel. Note that
dough will be larger than towel. OK.

MEAT FILLING:

2 1/2 lbs. ground beef
2 eggs

The following for filling - to taste:

Salt, pepper, paprika, onion, nutmeg, garlic, soy sauce, bell pepper,
parsley

Combine the above ingredients. Brush melted butter into dough.

Spread meat filling over stretched dough. Fold edges inwards so that
filling does not spill while baking. Brush edges with butter. Roll the
dough, using the dish towel to help. Place strudel on a greased and
floured pan with the edge on the bottom.