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Vinegar Cobbler



  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1/2 cup cider vinegar
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
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  1. 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.
  2. In an ovenproof 5-quart pot, combine vinegar, sugar, vanilla extract and 4 cups water. Bring to boil over high heat.
  3. Reserve 8 pastry strips; tear the remaining strips into 1/2-inch long pieces. Drop pieces into boiling liquid; boil 5 minutes.
  4. Remove pot from heat.
  5. Crisscross remaining 8 strips on top of the cooked dough pieces.
  6. Bake at 425 degrees F for 25 to 30 minutes or until pastry on top is golden brown.
  7. Serve warm or hot.

Yield: 6 to 8 servings

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