2 Lbs. Tender Veal (or 4, 8 oz. veal steaks)

4 strips Bacon chopped

4 Clove Shallots chopped

1/2 lb. fresh Mushrooms sliced

1 oz. White Wine

1/2 cup Flour

salt & pepper

butter

Directions

Sauté mushrooms in butter. In separate pan, sauté bacon until golden, add shallots and wine, thicken lightly with one tablespoon of roux (flour) combine mushrooms and sauce, simmer lightly 5 minutes. Salt & pepper veal steaks and cook steaks carefully according to thickness of veal and desired taste. On pre-heated plates, serve veal steaks covered with mushroom sauce and your favorite fresh vegetable.  Serves 4

Erwin Asam

Bavarian Inn’s Apple Strudel

serves 12

1. To make the dough, use 3 oz. Bread flour, 3 oz. pastry flour, pinch of salt, 1 tsp. shortening, 2 oz. water. Mix well until smooth into a ball and brush with vegetable oil, let it rest for about 1/2 hour. roll dough (on floured surface of dry cloth) until paper thin about 25 inch x 25 inch square.

2. With pastry brush cover thinly the entire surface with melted butter and sprinkle with fine breadcrumbs.

3. Add filing, about 2 1/2 inches wide and roll up tightly. Again, brush with butter and place on buttered pan or baking sheet.

Preheat oven 400 degrees F and bake 45 minutes.

Strudel filling for 12 persons

3 lbs. sliced Apples

1/2 lb. Brown Sugar

3 oz. Butter

3 oz. Raisins

2 oz. chopped Walnuts

1 t Cinnamon

1/3 Lemon Rind finely chopped

Melt butter and heat all ingredients, stir well and add warm to dough.

Submitted by: Erwin Asam