Uncle Steven Recipe adapted from Amsterdam Strudel Recipe adapted from Amsterdam Strudel Recipe 1 (7 ounce) can refrigerated white wine alla

Directions

Preheat oven to 350 degrees F (175 degrees C).

Separate butter pieces and place into a shallow mixing bowl. Mix in eggs, sugar, salt and onion to make a roux. Stir mixture into roux mixture (see Note) while stirring with fingers or spoon. Mix the flour and salt together. Well, enough for the recipe's taste. Mix mushrooms, carrots and celery into roux mixture. Transfer the chicken Stock to a bowl and steam dry.

In a small mixing bowl, combine butter, onions and stock. Stir everything well. Place mixture into a 2 quart casserole dish. Top with mushroom gravy and cover with foil. Serves warm, or chill overnight.

When the meats in the prepared dish have finished cooking, pour grass mixture into skillet and stir to coat. Mix together butter and onion stock and serve over warm bones, meat, vegetables, mushrooms and stock. Cover, and refrigerate overnight.

In a medium mixing bowl, mix together with the remaining 2 tablespoons butter and 1 tablespoon onion stock. Stuff meat into the heated meat hole. Pour the vegetable stock mixture over the meat. Beef is done when it begins to pull apart.

Bring a large pot of lightly salted water to a boil; add meat and adjust sauce for more or less flavor.

Simmer 45 minutes, stirring occasionally. Remove from heat, cover and simmer for 20 minutes, stirring occasionally. Add balsamic vinegar and a dash of chili powder and stir to wrap meat. Salt stock if desired.

Stir balsamic vinegar into stock. Add a dash of chili powder and stir mixture into meat. Remove foil from casserole dish and place over all. Cover and chill overnight.

While the meat and chicken are chilling, in a large saucepan, mix about 3/4 cup meat stock with 3/4 cup water; cook over medium heat, stirring, until liquid is reduced in volume and thickened. (I use a meat thermometer to even out the thickness.) In a large bowl, combine meat, broth, cheese, onions, mushrooms, balsamic vinegar and 2 tablespoons butter. Stir well. Mix well and transfer to the mold. Shape and shape into 3-1/2 inch thick strips.

Heat oven to 365 degrees F (185 degrees C) or until casserole is bubbly.

Bake at 375 degrees F (190 degrees C) for 30 minutes, until pliable and tender.

While the meat loaf is cooking, preheat oven to 350 degrees F (175 degrees C). Broil the rump when cool enough to handle. Meanwhile, broil the chops in the oven until tender, about 1 minute. Remove chops from oven and cut into squares. Brush rump with egggarnish. Place chops in square cutting dish. Place onion rings on rump and pile with meat and vegetables. Brush with balsamic vinegar. Spoon balsamic over chops.

Spread sauce mixture over chops and meat. Add tomato and vinegar sauce and top with top. Sprinkle with cheese. Roll chops up and cover with foil. Brush with 1/4 cup butter or margarine and sprinkle with remaining bagel.

Bake at 350 degrees F (175 degrees C) for 45 minutes or until chops and chops are cooked through. Repeat with remaining beef. Baste chops throughout cooking.

In a large bowl, combine sliced tomatoes with remaining sauce, balsamic vinegar, 1 egg, 2 teaspoons yogurt and 2 teaspoons grated zesty cheese.

Cover meat and vegetables with foil and allow to rise in preheated oven for 30 minutes.

Remove foil and spread top of casserole with balsamic glaze, tomato sauce, cheese sauce, and tomato glaze. Cover edge and lay rolling up stuffed chops up on foil. Place stuffed chops over all and edge of casserole to foil edges.

Roast uncovered for 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease foil or paper (cut to fit). Place rolls on foil and cut into 2-inch slices. Bring prepared baking sheets to a 45 degree angle and bake for 1 hour.

Remove foil from rolls and arrange on platter where coals are hot. Brush with butter or margarine and sprinkle with remaining bagel. Bake for 10 minutes in the preheated oven, or until