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Strudla
It takes a practiced hand to make tissue-thin dough but there's a simple trick to rolling it up for strudla. German Russian cooks lay the fragile dough on a cloth draped over a pillow. Then, when the ends of the cloth are lifted, the dough automatically curls up to create the many-layered ropes of strudla. Fried up with potatoes and onions, strudla is a Sunday dinner favorite.
  
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Collectors
Edition
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If you missed
seeing Schmeckfest on Prairie Public Television, you still have
a chance to enjoy this heart-warming (and mouth-watering) documentary.
Order a videotape copy of Schmeckfest for only $29.95. This wonderful
Collectors' Edition includes the full documentary plus almost 20 minutes
of bonus footage not seen on television.