BEEF ROULADEN (beef rolls) From Lee – Tana’s favourite
1 1/2 lbs flank steak
mustard
bacon
onions
dill pickles
butter for frying
water
cube beef bouillion
Spread mustard, beacon, onion and sliced pickle on each piece of meat. Roll up and
secure with a toothpick.
Heat butter in pan and brown each roll
Add water to boullon cube and pour over rolls...simmer for 1 hr
Remove rolls and make gravy..... yuuuummmmmm.....
Make noodles or rice or mash potatoes
BUNS from Vi – family favorite
6 pm – mix together first three ingredients and let stand for 10 minutes to proof yeast.
½ cup lukewarm water
1 tsp. sugar
1 pkg yeast
Next – add:
2 cups lukewarm water
½ cup of oil
½ cup of sugar
1 tbsp salt
3 eggs beaten
mix in enough flour to thicken but not sticky – that means the dough will not stick to your fingers
Punch down at: 7 pm, 8 pm and 9 pm
Shape buns at 10 pm and let sit over night – covered with t-towel
Back in the morning at 350 F. for 20 to 25 minutes
PEROGIE (Varenika dough) – by Vi - all time favourite!!
6 cups flour
2/3 cu oil
3 eggs
1 tsp salt
1 ½ cup warm water
Mix in large bowl and let stand covered with wet cloth for at least 1 hour. Roll out and fill with mashed potato and cheese or cottage cheese filling.
If you have any questions about a recipe I suggest you call the person who submitted it - day or night!! They won't mind. :)
