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This is an elegant side dish for roast beef or cut into smaller slices, a great appetizer or cocktail fare.The recipe makes two strudels, but is easily halved. Originally from the R.S.V.P. Letters to the Editor section of a May 1983 issue of Bon Apetit. The recipe comes from a natural foods restaurant in Bar Harbor,Maine called the Town Farm.
Units: US | Metric
Serving Size: 1 (112 g)
Servings Per Recipe: 16