4 c. flour
1 tsp. salt
1/3 c. oil
1 1/2 c. lukewarm water

Proceed as for Strudel Dough. Use any of the following fillings.

FILLINGS:

Cherry: Mix 2 cans cherries (drained), 1 cup sugar, 3 tablespoons farina, and 1 teaspoon cinnamon. Spoon on half of strudel and flip as usual.

Hubbard Squash: Saute 1 small squash (grated) in 3 tablespoons oil or Lenten butter until tender. Add 1/2 cup sugar to taste. Add a pinch of salt and cool. Spoon on strudel dough; bake as usual.

Cabbage: Shred 1/2 head cabbage (or 1 small head). Saute in 3 tablespoons oil or Lenten butter until tender. Season with salt and pepper to taste. Cool. Spread on 3 inch edge or on half of strudel dough.

Sweet Potato: Peel and grate 2 medium sweet potatoes. Fold strudel dough over 4 inches. Place grated potatoes on folded edge. Combine 1/4 cup brown sugar, 1/2 cup white sugar, and 3 tablespoons Lenten bread crumbs and sprinkle over potatoes. Sprinkle oil over remainder of strudel and roll as usual. Bake on greased cookie sheet for 30 minutes at 350 degrees.