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2 or 3 c. flour
2 flat tbsp. lard
1 tsp. salt
1/2 tsp. baking powder
Warm water to make a soft dough
Knead dough until it is elastic. Roll out to about 1/4 inch thick and spread with melted butter. Let lay a few minutes and then stretch until paper thin. Roll up like cinnamon roll and cut in 2 to 3 inch lengths. Prepare potatoes (peel and dice). Cover with water. When boiling lay strudels on top. Cover tightly and steam for 30 minutes. Works best in a Dutch oven.
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