Vinegar Cobbler
3 C. flour
1/2 tsp. salt
1 C. shortening
1/2 C. cider vinegar
2 C. sugar
2 tsp. vanilla extract
Mix flour and salt; cut in shortening until crumbly. With fork,
gradually mix in just enough water (about 1/2 cup) until dough
holds together. Divide dough into 3 equal portions. On lightly
floured surface, roll out each portion into an oval 1/8-inch
thick and 8- to 10-inches long. Cut lengthwise into 1-inch wide
strips.
In an ovenproof 5-quart pot, combine vinegar, sugar, vanilla
extract and 4 cups water. Bring to boil over high heat. Reserve
8 pastry strips; tear the remaining strips into 1/2-inch long
pieces. Drop pieces into boiling liquid; boil 5 minutes. Remove
pot from heat; Crisscross remaining 8 strips on top of the
cooked dough pieces. Bake at 425°F for 25 to 30 minutes or
until pastry on top is golden brown. Serve warm or hot.
Makes 6 to 8 servings.