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.

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.