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From: ajleeb <>
Subject: Re: [DVHH-L] Cabbage Strudel
Date: Thu, 19 May 2005 13:06:19 -0600
References: <OF5BEAE7BA.134D2EB6-ON86257004.007E308A-86257004.007E3091@perficient.com><000f01c55b3c$da05b660$7e00a8c0@bc.hsia.telus.net><00a701c55b41$0ec572b0$23839144@Leeb><001301c55b4b$733bc960$0c00a8c0@RoseMary><006401c55c90$30c52680$c5e9a743@hsd1.il.comcast.net>


Fran.
"Kervus" (dialect) Strudel.. Pumpkins, (squash), were big and round.

Alex.
----- Original Message -----
From: "Fran Matkovich" <>
To: <>
Sent: Thursday, May 19, 2005 10:31 AM
Subject: Re: [DVHH-L] Cabbage Strudel


> Yes, my mother used to make this same strudel but with squash. She called
> it "karvas" strudel. I think she used Spaghetti squash, but I am not
> sure.
>
> Fran Matkovich
> ----- Original Message -----
> From: "Rose Mary K Hughes" <>
> To: <>
> Sent: Tuesday, May 17, 2005 8:46 PM
> Subject: [DVHH-L] Cabbage Strudel
>
>
>> My mom and grandma made this strudel--it is called in our family
> Ziehstrudel (pull strudel) and in Semlak it was Ridesch. It is dough that
> is pulled and pulled until it is paper thin--like phylo dough. My mom
> would
> put her dough cloth (specially embroidered cloth that cover the table) on
> the table and the ball of dough would go in the center. She would walk
> around and around the table and lifting and pulling the dough on the top
> of
> her hands (couldn't do with bottom as the fingers would rip holes in the
> dough). She would do this until the dough hung below the edges of the
> table. She would then walk around the table pulling off the heavier dough
> that was still left after the stretching. Then she would sprinkle melted
> butter or lard over the dough, sprinkle on bread crumbs, and then spread
> out
> the filling--in our family it was cabbage, or apples, or cheese, or
> poppyseed, or ground up walnuts. Then she would give the end of the cloth
> a
> flip and the dough would roll up in!
>> this tight roll. She would put it in a large enamel pan in snake
> fashion (rounding at end and curving up until the roll fit in the pan).
> Oh,
> it was so glorious! So many layers of crisp dough with outstanding
> filling!
>>
>> I tried making the dough and created a huge mess so when I try to make
> this strudel today, I make up a different version using phylo dough. It
> is
> not even half as good as my mom's Ridesch!
>>
>> By the way--The other item mentioned--the Hungarian crepe is
>> Palatschinken
> or Pfannkuchen in German and in Semlakian it is Platschinde. In Hungarian
> it is Palacsinta. We would have them rolled up with a cinnamon/sugar
> filling. We always had them with Potato Soup--which we called
> Krumber/Grumbiere Suppe. Still make it and so do my sons--only now and
> then
> we add sausage to it (in my growing up years, it was meatless).
>>
>> Rose Mary
>> ----- Original Message -----
>> From: Susan Williams
>> To:
>> Sent: Tuesday, May 17, 2005 6:38 PM
>> Subject: Re: [DVHH-L] food and manners and the wars
>>
>>
>> Joe - I'll have to ask my aunt Sophie about this. I really don't know
> much
>> about what my granny cooked. Sounds interesting though. Carrot
> strudel --
>> interesting too. Anyone else hear of this before? Joe -- did it have
>> a
>> sweet taste or a vegetable taste? Susan
>>
>>
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