Potato Noodles (Schupfnudeln)

Preparation time: 1½ hours
Cooking time: 30 minutes
Serves 4

Ingredients:
• 4 medium baking potatoes, washed and not peeled
• 1 c. flour
• 1 egg
• 3 tbsp. farina
• ½ tsp. salt
• 2 qt. water
• 4 tbsp. butter (or canola oil for
• lower fat content)
• 2 tbsp. parsley, chopped

Preparation:
1. Put potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 20 minutes.

2. Drain potatoes, refrigerate until cold, then peel.

3. Force cold, peeled potatoes through potato ricer or fine sieve into a bowl.

4. Add flour, egg, farina, and salt. Stir together, then knead with well floured hands into a hard dough, adding more flour if needed.

5. Turn dough onto a floured surface and shape into a log about 2 inches in diameter. Then cut into ¼-inch slices.

6. Using floured hands, roll each piece between fingers, leaving the middle thick and tapering the ends.

7. Bring 2 qt. of water to a boil in a large pot. Add noodles. Simmer for 7 minutes, or until noodles rise to surface. Then use a slotted spoon to put the noodles into a bowl.

8. Melt butter in a frying pan and sauté noodles until well browned and crisp. Garnish with parsley.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p42'

Trout Vienna Style (Bachforellen nach Wiener Art)

Although Austria has no seacoast, it has many lakes and streams, so freshwater fish are plentiful. Trout is the favorite.This recipe can be served with cooked potato salad.

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 4

Ingredients:
• 4 fresh trout fillets, washed, cleaned, and patted dry with paper towels
• salt and pepper to taste
• 1 c. flour
• 10 tbsp. butter (To reduce the fat content of this dish, fry the trout in olive oil.)
• 6 oz. slivered almonds
• 2 lemons

Preparation:
1. Lightly sprinkle the trout with salt and pepper.

2. Spread flour on sheet of waxed paper and roll the trout in it, coating well. Shake off excess flour.

3. In a large skillet over medium heat, melt 6 tbsp. butter.

4. Place trout in skillet and cook 5 to 7 minutes on each side, or until golden brown.

5. While trout is cooking, melt remaining butter in a small skillet. Add almonds, stirring until they turn golden brown.

6. Place trout on preheated platter, and pour butter and almond mixture over them.

7. Slice lemons into quarters and serve with each fillet.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p41'

Breaded Veal (Wiener Schnitzel)

Except in Vienna, where boiled beef is popular,Wiener schnitzel is the favorite meat in Austria. The word schnitzel simply means “a sliver,” and thrifty cooks make their schnitzels from thin slices of pork or beef.True Wiener schnitzel, however, is a veal scallop.

Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 6 to 8

Ingredients:
• 2 lb. leg of veal, cut into ¼-inch thick slices (ask the butcher to do this)
• salt and pepper
• ½ c. flour
• 3 eggs, well beaten with 3 tsp. oil (You can use an egg substitute to reduce the amount of cholesterol.)
• 2 c. fine bread crumbs
• ¾ c. vegetable oil

Ingredients for Garnish:
• 2 lemons, each cut into 4 sections
• fresh parsley sprigs
• baby tomatoes

Preparation:
1. Pound veal slices with a meat hammer until very thin (about 1/8 - inch thick), then sprinkle with salt and pepper.

2. Place flour into a shallow dish and dip veal slices into flour. Shake off excess flour. Dip veal into egg mixture, then roll in bread crumbs, coating well, and set aside.

3. Heat ¼ c. oil in a large skillet, then add as many veal slices as will fit.

4. Cook over medium heat 4 to 5 minutes on each side, or until browned. Remove veal from pan and place on paper towels to remove excess oil.

5. Repeat, adding more oil as necessary, until all veal slices are browned.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p38'

Paprika Chicken (Paprika Hendl)

Preparation/cooking/baking time: 2 hours
Serves 4 to 6

Ingredients:
• 12 pieces skinless chicken, washed in cold water and patted dry with paper towels
• salt and pepper, to taste
• paprika, to taste
• 8 tbsp. butter or margarine, melted
• 2 c. flour (place in plastic bag)
• 1 lemon, halved
• 2 c. hot water
• 2 chicken bouillon cubes
• 1 c. sour cream (To reduce the fat content of this dish, substitute some or all of the sour cream with low-fat yogurt.)

Preparation for Chicken:
1. Lightly sprinkle chicken with salt, pepper, and paprika.

2. Pour melted butter into shallow bowl. Dip chicken pieces in butter, coating well. Put 2 pieces of chicken at a time in a plastic bag with flour. Close the bag, and shake it gently until chicken is coated with flour.

3. Place chicken in greased baking pan and sprinkle with more paprika, salt, and pepper. Squeeze juice from half a lemon over chicken, then bake at 400°F for 1 hour.

4. Turn oven off. Put chicken pieces on ovenproof serving platter and return to oven to keep warm.

Preparation for Gravy:
1. Pour drippings from baking pan into a saucepan and heat. Sprinkle 2 tbsp. flour from bag over drippings and stir until brown.

2. Add hot water, bouillon cubes, a pinch of salt, pepper, paprika, sour cream, and juice from other lemon half. Stir until ingredients are blended. Serve with chicken.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p37'

Egg Custard Soup (Eierstich Suppe)

This delicious soup is a nice way to begin a festive dinner.

Preparation time: 20 minutes
Cooking/baking time: 50 minutes
Serves 4

Ingredients:
• 2 eggs
• 4 tbsp. milk (To reduce the fat content of this dish, use skim milk.)
• ¼ tsp. salt
• Pinch of nutmeg
• 1 tbsp. parsley, washed and finely chopped
• 6 c. water
• 4 beef bouillon cubes (To make this a vegetarian soup, use vegetable bouillon cubes.)

Preparation:
1. Preheat oven to 350°F.

2. Combine eggs, milk, salt, nutmeg, and parsley, beating well.

3. Grease two small ovenproof cups or bowls with butter, and pour half of egg mixture into each.

4. Place cups in a shallow pan half filled with water and bake for 25 minutes. Turn off heat, cover cups with foil, and leave in oven for another 15 minutes, until a knife inserted in middle of the custard comes out clean. Remove from oven and cool.

5. Turn out custard and slice into long, thin strips.

6. Bring 6 c. water to a boil, drop in bouillon cubes, and continue to boil.

7. Add custard strips to boiling broth. Turn off heat and cover for 5 minutes.

8. Pour into soup dishes and serve.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p36'