Egg Drops for Chicken Soup
1 whole egg
1 T. flour
Pinch of salt
Beat the egg with a fork, adding the flour and salt until it has a running consistency; drop slowly into boiling soup stock (2 qts.). Take from the heat.
Beef Rouladen
2 lbs. round steak
1 onion
1 pickle
Mustard
Seasoning
Have the butcher cut the meat as thin as possible. Flatten the meat with cleaver. Season with salt and pepper. Lay in the center of the meat sliced onion, one or two pieces of sliced dill pickle, one strip of bacon, dash of mustard and a small piece of rye bread crust. Roll tight, folding in the edges of meat and fasten with a toothpick. Sometimes it may require two toothpicks.
Brown and roast in oven covered for two hours. Keep bottom of pan brown, add a little water to keep from burning. This will make your gravy. After meat is tender, remove from pan and add one cup of sour cream to the juice in the bottom of the pan. Strain and pour back over meat.
Apple Kuchen with Streusel
1 1/3 c. Bisquick
1/2 c. sugar
3 T. butter
1 egg
1/2 t. lemon rind
Milk to spread easy
4 large apples
1/4 c. raisins
Mix the Bisquick, sugar, butter, egg, lemon rind until it makes a smooth dough, adding just enough milk to make it spread on an 8 x 12 inch baking sheet. Peel and shred the apples. After the dough has been spread on the sheet. sprinkle the raisins over it and cover with shredded apples. Sprinkle a little sugar and cinnamon over the top.
Streusel
2/3 c. sugar
2/3 c. flour
4 T. butter
Place the above ingredients on a board or kitchen table, knead until it is thoroughly mixed and place in refrigerator until ready to use. This could be the night before and kept cold until ready for use.
To finish the kuchen, sprinkle the streusel over the apples and bake in a 400 degree oven for approximetly 25 - 30 minutes. Serve plain or with whipped cream.
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