Austria
Once the center of power for the large Austro-Hungarian Empire, Austria was reduced to a small republic after its defeat in World War I. Following annexation by Nazi Germany in 1938 and subsequent occupation by the victorious Allies in 1945, Austria's status remained unclear for a decade. A State Treaty signed in 1955 ended the occupation, recognized Austria's independence, and forbade unification with Germany. A constitutional law of that same year declared the country's "perpetual neutrality" as a condition for Soviet military withdrawal. This neutrality, once ingrained as part of the Austrian cultural identity, has been called into question since the Soviet collapse of 1991 and Austria's entry into the European Union in 1995. A prosperous country, Austria entered the European Monetary Union in 1999.

Austria is slightly smaller than Maine. It has cloudy, cold winters with frequent rain in lowlands and snow in the mountains. The summers are cool with occasional showers.

Recipes

Vienna Christmas Stollen - Dessert

Ingredients
1 1/2 c Milk -- scald/cool to
lukewarm
3 1/2 Yeast -- dry/envelopes
3/4 c Water -- lukewarm
3 c Flour -- sifted
1/2 c Eggs -- yolks/lightly beaten
3/4 c Sugar
2 ts Salt
1 c Flour
1/2 c Butter -- softened
Flour -- 10-11 c. as needed
5 c Sultanas -- (currants)
1 1/2 c Almonds -- chopped or slivered
1 c Citron -- chopped
1/2 Lemon -- rind only/grated
2 ts Rum

Directions
Milk should be cooled to about 100 degrees. Dissolve the yeast in the lukewarm water and add 1/4 c. of the cooled milk and 3 c. sifted flour. Cover the sponge with a cloth and let it ripen until bubbles appear on the surface and it is about to drop in the center. Pour the remaining milk over the sponge. Add the egg yolks, sugar and salt and beat until the ingredients are well blended. Add 1 cup flour and beat well. Blend in the butter. Add more flour gradually to make a smooth dough, or until 10 to 11 cups have been added. Some flours absorb more liquid than others. Knead in the sultanas, almonds, and citron, along with the lemon rind which should be mixed with the rum. Knead the dough until the fruits and nuts are dispersed well through it and it is smooth. Dust the top lightly with flour and let it rise in a warm place about 45 minutes. Punch it down and let stand for 20 minutes. Divide the dough in half and knead the pieces until smooth. Let them stand for 10 minutes longer. Place one ball of dough on a lightly floured board, and with a rolling pin, press down the center of the ball, and roll the pin to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6 inches long and 3 1/2" wide. The center rolled part should be 1/8" thick and 4 inches long. Both ends should remain untouched, resembling rather thick lips. Place this rolled out piece of dough on a buttered baking sheet and brush the center part with melted butter. Fold one lip toward the other and on the top of it. Press the fingertips down near and below the lips, pulling somewhat apart. Give a pull away from each end, pointing them toward the lips. The shape should resemble a waning moon. Repeat the process with the second piece of dough. (Unless you have gone completely crazy by now! note: my comment, not Gourmet's). Let the Stollen rise, covered in a warm place until they double in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not overbake them. Cool them on racks. Brush them with butter and cover with vanilla
sugar.

Wiener Schnitzel (Austrian) - Main

Ingredients
6 Veal cutlets (Loin cut)
2 tb Worcestershire sauce
2 tb Dried mustard
2 tb Parmesan cheese
1 c Flour
1 tb Salt
1 tb Pepper
2 Eggs
1 Bay leaf
1 c Bread crumbs
2 tb Parsley
1 c Tomato puree
1/2 c Heavy cream
1 Celery stalk
5 sl Onion
1 Clove
Salt to taste
Pepper to taste
1 c Light cream
1 Garlic bud
1 t Chopped parsley
1/4 ts Baking Soda

Directions
1. Use meat tenderizing hammer to pound veal to about 3/8 inch thick fillets. Note: Wear an apron, and be prepared for a wide ranging
clean-up.
2. Lay out fillets on wax paper. Salt and pepper each fillet, brush with Worcestershire sauce, sprinkle with dried mustard and parmesan
cheese. Gently tap mixture into veal.
3. Coat prepared veal pieces in flour. Beat eggs in shallow bowl. Dip floured veal pieces in egg, then coat with bread crumbs. The veal may be stored in fridge for up to 2 hours.
4. Combine tomato puree, celery, onion, garlic, salt, pepper, and clove in saucepan and simmer for 15 minutes. Strain through fine mesh sieve, pushing as much vegetable pulp through as possible. Return to saucepan and reheat.
5. Saute veal in frying pan with lots of butter or olive oil, turning often until both sides are browned. Serve on heated platter with
parsley garnish.
6. Add baking soda to reheated vegetable puree, then combine first the light cream, then the heavy cream. Move to sauce boat and garnish with chopped parsley. Serve immediately.