1 tablespoon vegetable oil
1 cup white wine vinegar
2 tablespoons white sugar
1 cup water
2 teaspoons salt
1 cup white wheat flour
1/2 cup all-purpose flour
1 teaspoon prepared orange zest
2 cups dry beef powder
1 teaspoon dried Fennel
1 teaspoon dried Sage
1 1/2 teaspoons lemon juice
1 cup dry bread cubes
1 cup rolled oats
1/4 cup coarse salt
1 cup milk
2 teaspoons baking powder
1/2 cup butter
1/2 cup sifted white sugar
2 egg yolks
1 tablespoon unsalted butter, melted
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a saucepan over medium heat, combine oil, vinegar, 2 tablespoons sugar, water and salt. Bring to a boil. Reduce heat to medium-low, cover and simmer until mixture thickens; 2 to 3 hours.
Dissolve flour in hot water; in a small bowl, stir together flour, orange zest and bread cubes. In a separate saucepan over medium heat, bring dry beef, weakly, to a boil. Let mixture continue to boil 4 to 5 minutes. Stir in Fennel, sage, lemon juice and flour mixture. Bring just to a boil, then empty mixture into hot saucepan. Stir in flour, raisins and ΒΌ cup dry milk. When hot, cook 9 minutes, stirring occasionally, before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
To Make Dried Fruit Salad: In a large bowl, toss together drained carrots and 1 cup frozen peas; toss in potato salad. Toss drained tomato with spices, salt and 1 cup dry milk. Spoon mixture into prepared baking dish. Top with reserved diced apple, adding 1 cup liquid to cover. Bake 15 minutes, or until knife inserted in center comes out clean. Allow to cool on wire rack. Store in refrigerator for 1 week.