| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Penndutch, Appetizers |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
lb |
Butter |
| 1/2 |
lb |
Cream cheese |
|
|
*fillings: |
| 2 |
oz |
Goose liver paste |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Steak sauce |
|
|
*or: |
| 2 |
oz |
Ham, ground |
| 1 |
ts |
Steak sauce |
| 1 |
ts |
Catsup |
|
|
*or: |
|
|
Anchovy paste |
|
|
*or: |
|
|
Caviar |
INSTRUCTIONS
Work into the flour the butter and cream cheese. Chill thoroughly... over
night is not too long. Take pieces of dough and roll very thin, as quickly
as possible. Cut with a round cookie cutter, size of a water glass or
larger if desired. Mix together ingredients for one of the fillings. Spread
on dough, fold over and bake at 400-F until brown. These may be shaped
earlier and baked just before serving. Serve as an appetizer with beer,
except the anchovy or caviar which should be served with cocktails. Make
the anchovy and caviar appetizers somewhat smaller than the ones that are
to be served with beer. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”