CAT | Dutch
Gouda Cheese and Egg Casserole (Holland)
4 eggs, slightly beaten
1 1/4 cups half-and-half
1 1/4 cups soft bread crumbs
1 cup shredded Gouda cheese
3/4 teaspoon salt
1/4 teaspoon pepper
Paprika
Mix all ingredients except paprika; pour into greased 1-quart
casserole.
Sprinkle with paprika.
Bake uncovered at 325 degrees F
until center is set, 45 to 50 minutes.
Yields 4 servings.
Dutch Boiled Dinner (Hutspot met Klapstuk)
A national stew in Holland, this was first served to honor the
victory of the Netherlands over Spain in 1574.
2 (2 pound) beef brisket
1 1/2 cups water
1 teaspoon salt
4 medium potatoes, pared and quartered
4 medium carrots, sliced
3 medium onions, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
Minced parsley
Prepared mustard or horseradish
Heat beef, water and 1 teaspoon salt to boiling in Dutch oven;
reduce heat.
Cover and simmer 1 1/2 hours.
Add potatoes, carrots and onions; sprinkle with 1 1/2 teaspoons
salt and pepper.
Cover and simmer until beef and vegetables are
tender, about 45 minutes.
Drain meat and vegetables, reserving broth.
Mash vegetables or
purée in food mill; mound on heated platter.
Cut beef
across grain into thin slices; arrange around vegetables.
Garnish
with parsley; serve with reserved broth and mustard or
horseradish.
Yields 6 to 8 servings.
Dutch Marzipan Sticks
1 pound butter or margarine
4 cups sifted all-purpose flour
1/4 cup ice water
2 (8 ounce) cans or rolls almond paste
1 egg
1 cup granulated sugar
1 egg white, slightly beaten
Pastry: Cut butter or margarine into flour with pastry blender
in a large bowl.
Sprinkle water over, one tablespoon at a time.
Mix
with a fork until pastry holds together.
Refrigerate overnight.
Filling: Break almond paste into small pieces into a large bowl;
add egg and sugar.
Beat with electric mixer or knead by hand until
well combined.
Divide pastry and filling into 8 parts.
Roll one
pastry portion at a time into a 6 x 10-inch rectangle.
(Refrigerate
remaining pastry until ready to use.) Cut crosswise into 8 (1
1/2-inch wide) strips.
Divide one portion almond filling into 8
even pieces, then shape each into a roll as thick as a pencil and
5-inches long.
Place roll of almond filling on each pastry strip.
Roll pastry around fillings to make 8 (6-inch) long cookies.
Place
on ungreased cookie sheet, then brush with slightly beaten egg
white.
Repeat until all is used.
Bake at 400 degrees F for 15
minutes or until light brown.
Cool completely on racks.
Store
tightly covered.