Who 's Who in The Kitchen *™e repare Austrian Menu For International Dinner __ _ . . Post Staff Writer The Uptown YWCA sponsors an International Dinner on the last Fridays of the first four months of the year. February’s dinner, to be held at 6 p.m. on the 22nd at the “Y” at 418 E. Trade St., will feature Austrian cuisine and entertainment. This week’s “Who’s Who,” Elfle Sundberg, an Austrian native, is the chief cook and organizer for the event. 1 Sundberg grew up in a village about 30 miles from Graz, the country’s second largest city. Graz is located in southern Austria, not far from the Czechoslovakian border. Sundberg describes the city as “a university town, with a very „ interesting old section closed to traffic and lots of baroque buildings.’’ She remarked that the city also boasts a large selection of armor from the Middle Ages, adding, “It’s amazing how small people were in those days!’’ Sundberg pointed out that meals are somewhat different in Austria from what they are here. “Soup is important,'' she began. “You start every meal with soup in Austria.” The soups she described are a lot heartier than a thin broth, full of meat and vegetables. “Most every one has a garden,” she continued, “so you use lots of vegetables and salads in summer, bleat isn’t really that important; you have it maybe a couple times a week.’’ A typical Austrian meal, she related,might consist of soup, risotto (rice cooked with peas, onions, pars ley, and sometimes carrots), a green salad - and, “since this is not very filling, you usually top it off with apple strudel.’’ Her recipe for the apple strudel, which is s very thin pastry dough wrapped around apple slices and spices, follows. Noting that “everyone has chickens” where she grew up, Sundberg reported that typical kitchen staples Include lots of eggs, milk, butter sad flour. Rather than exotic spices, *You use what you have In your area. Many people say Austrian food is ri«h because it uses • lot of butter and eggs and cream. This is what we have mi our farms.” Her mother, Sundberg asserted, “is a great soup cook and a great daiaert cook.” Not surpirsingly, daughter learned from mother. She recalled making lunch when she was so little, she needed a stool to reach the sink. Another difference between Austrian and American lifestyles is in the permanence of housing. Sundberg and her family moved into ^oldmbpmeforqm^h*ago, and years to refinish it the tray she wants it. She is philosophical about the work ahead because “I intend to stay here a king time.” She explained, “In Austri*,.people don’t move; they stay in ooe house Ifou Select a (dace you n^.then you look for i one home builds up ‘ids® MS At Del Monte Corporation's Oufc dance Testing Unit. Anaettt WB liams helps tie food comapany learn what consumers Uke and dislike about a product In deve lopment. A North Carolina na tive. Williams joined Del Monte worn Ms parent organisation. RJ. Reynolds Industries. la IML she was named to develop the gntdsace testing unH. Today, with a staff of is, she carries out evaluations lor hundreds el pro ducts. When Del Monte was develop fog lasagna as part el Ms fretea food Mae now In teat market, "We actually bad tl mmo -fo ijmc * >«. ri i rs i iH.tr <% priini etr’s canvas: it needs to be dean, smooth, firm and even-toned before the color goes on in all its glory. That could be a tall task for those of us with dark sensitive skin. 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Austrian-born Elite Sundberg comments on the finer points of strudel-making to YWCA’s public relations director, Angela Pbilpott , and “Y” director for International programs. Doan Arrington . (Photo by Aadrey C. Lodato) c_ , "/ *^v>•- ’•• *“*'■ * - ?v: N#'® ^ ”A*. »» -* - raJK-1,. j e a Viennese apple strudel _=a aUC. a K GLUEHWEIN Apple Strudel is a showpiece of Austrian desserts. A tradi tional strudel (sometimes they are made using a yeast dough of puff pastry) consists of a simple dough that is stretched out so thinly that one can “read a Jove letter through it”. The dough is spread with fruit or cheese, then rolled and baked. 2V< cups flour Vi teaspoon salt 3 tablespoons oil 1 teaspoon vinegar (preferably apple vinegar) Vi cup lukewarm water 3Vi lbs. tart apples Vi cup fine dry bread crumbs 2* cup sugar 7 - \ » 1 tablespoon vanilla-flavored sugar 1 to iVi teaspoon cinnamon Vi cup raisins > Vi pup chopped almonds VitovTcup butter, melted - Put flour combined with salt onto g board. Make a well in the center; add oil and vinegar and just enough water to make a dough that can be kneaded until smooth and elastic. Knead dough, using as little flour on board as possible. Form Into a ball and let rest 90 minutes. Pare, core and thinly slice ap ples. Copabine apples, bread crumbs and a mixture of sugar, vanilla-sugar and cinnamon. Add raisins and afmntyVi Toss and mix well. Roll dough on a lightly floured cloth Continue rolling and stretching it by hand until the dough ip very thin. Stretch the dough from all sides and cut off the thick end that cannot be .stretched any more. Lightly brush surface of dough witii melted butter; spoon on the Ailing. Drizzle with the rest of the melted butter. Roil up the dough with the help of the cloth and place on a greased baking sheet. Bake in a moderate oven (350 degrees) do to 60 minutes. During baking brush with melted butter. Before serving, sprinkle with confectioners sugar. ■ (Spiced Hot Wine) , : 1 c. water V' 84 c. sugar peel of 1 lemon (yellow only, as white part is bitter) 8 whole cloves 2 sticks cinnamon 4 2V4-3 c. wine Heat water with all other ingredients except wine and simmer about 10 minutes. Add wine and cook a while longer so that alcohol burns off. (Sand berg noted that this drink is often served after skiing. It can be made with any wine, but she served me some made with red, and it was absolutely «MiohHM and had no alcohol taste to 1LV ..war- -»— -mar- ■ *fe<0(sa6* A* ttxj've gotta have good coffee but sometimes caffein can frazzle fl | the coolest of us. Go for Sanka £ brand decaffeinated coffee, the I good cofteetfvrt doesn’t give you a H f eamn overload Sanka’s the coffee 1 lhattiffs you make all your best moves. fanlwi