There are many people living here that are decendants of folks from Northern Germany.
When they came from Germany they brought these recipes with them and their descendants kept and still use many of them.
From a cook book compiled of recipes donated by many from the Manning area and permission to use on the internet was given by: Ron Colling, Manning Heritage Foundation, Manning, Iowa and Manning Promotions.
With assistance from:
Sharon MacDonald- Williams
Cover design by Thomas MacDonald- Williams
A project of Weihnachtsfest - 1989
Manning, Iowa USA
"DIE ALTASTEN BAUME TRAGEN OFT DIE SUSSESTEN FRUCHTE"
The oldest trees often bear the sweetest fruit!
Many persons living in the Manning, Iowa, area are direct descendants of German Immigrants. Some residents are only first and second generation descendants, but many of us are third and fourth generation - removed even further from our roots.
A strong love of tradition and an interest in our past has prompted our community to start a new tradition. In 1987, Manning initiated a German Christmas festival, Called Weihnachtsfest-it is held on three weekends, starting with the opening ceremonies on the Friday evening following Thanksgiving and continuing on Saturday and Sunday for three weeks. Through this festival, we hope to revive and preserve the German customs of the holiday season.
Of course, no Christmas celebration would be complete without food. At Weihnachtsfest, as well as during the rest of the year, many families preserve their German roots by preparing some of the old favorites featured within this book. The aroma of fritters and of wurst and kraut may be noticed in the atmosphere at various times during the year.
It is with a deep love of our heritage that we dedicate this collection of recipes to all the wonderful cooks who are continuing the tradition of German cooking to this day. We hope that this cookbook will serve to preserve their recipes and to kindle an interest in German traditional cooking among the younger families of the area.
In looking through stacks of old recipes, we couldn't help but notice how many of our recipes today are derivatives of traditional recipes, In one form or another. It is also evident how our ancestors had to make do with what they raised or produced, using everything but the "squeak."
As you peruse the book, you will notice that Germans like sours such as sour doughs, sauerbraten and sauerkraut. They even like sour dressings for salads.
Their desserts typically contain less sugar than American desserts contain. Whipped cream is often whipped without sugar.
A traditional German meal is often much higher in fat and starch than our lighter meals preferred today. Hardly a meal is served without noodles or dumplings. Salads were not traditionally served, but a meal always contained'a potato and usually a cooked vegetable. Cookies are baked mostly at Christmas time. Tortes layered with whipped cream are delicious and can be found in bake shop windows the year round.
We wish you "Guten Appetit" as you use the German recipes within these pages. We hope you will find them all to be;
TABLE OF CONTENTS Suppen, Klos, Knodel 1 - 21 Soup and Dumplings Fleisch 22 - 43 Meat Gemuese 44 - 51 Vegetables Salate 52 - 59 Salads Geback 60 - 69 Breads Susspelsen 70 - 82 Desserts Groten Hans 83 - 88 Steamed Puddings Fortchen 89 - 92 Fritters Kuchen 93 - 108 Cakes Kleingeback 109 - 122 Cookies Pfannkuchen und 123 - 129 Pancakes and Breakfast Items Fruhstuck Spezialitaten 130 - 141 Regional Specialties (Head cheese, grit, sausages, wursts.) Miscellaneous und 142 - 146 Miscellaneous and Sauces Sossen SCHMECKT GUT HEISSE BIERSUPPE German Beer Soup) Elsie Wilhelm 3 cups milk 1/2 cup sugar 3 beaten eggs 2 cans heated beer Drink or serve with crumbled crackers. May add, if desired, 1/2 tsp. ground cinnamon 1/4 tsp. salt and some pepper 1/3 cup sour cream (beat in last and do not allow to come to a boll.) BOUQUET GARNI 2 Tbsp. dried parsley 2 bay leaves 1 Tbsp. thyme 2 Tbsp. dried celery leaves 1 Tbsp. marjoram Wrap in 4" square of cheese cloth and tie in a bag. Makes 12 bags to use in soups. 1 KARTOFFELSUPPE (Potato Soup) Eldora Hofvander Janet Gruhn from Wilheimina Gruhn 6 med. potatoes, peeled and cubed 2 tsp. salt 1 cup diced celery 1/4 tsp. pepper 1 med. onion, chopped 2 1/2 cups water Boil until potatoes are soft. Stir well to break up the cubes. Brown slightly 6-8 slices of bacon, cubed, and add to the above. 3 cups milk 1 beaten egg 2 Tbsp. flour Combine milk, flour and egg, add to the soup and heat through. Add dumplings and simmer covered until dumplings rise and are done. DUMPLINGS: 1 cup flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. parsley flakes 1/2 tsp. sugar 1 egg 1/2 cup milk Combine all ingredients and drop by tablespoons full into the hot soup. Cook until done. 2 BUTTERMILK AND HAM SOUP Gertle Dammann Amanda Bogatzke Ham bones Navy beans Potatoes, several Cook each of the above separately until done. Then combine. May add allspice, ginger and nutmeg to taste. Thicken with a little flour. Lastly add buttermilk and heat ... do not boll after the buttermilk is added. "Ohne fleiss, kein preis " Without ambition, there is no reward. 3 BUTTERMILK RICE SOUP Margaret Spies 3/4 cup rice 6 Tbsp. sugar 1/2 cup raisins (optional) 1 quart buttermilk 1 egg Cook the rice in salted water. When almost done, add the raisins (if desired). Set aside. Beat the egg until fluffy and add the sugar. Put the buttermilk in a kettle and add the egg-sugar mixture. Heat slowly until sugar disolves. Stir constantly until heated but DO NOT BOIL. Remove from heat and add the cooked rice and raisins. More sugar may be added to taste. 4 BUTTERMILK POTATO SOUP 1 pound raw potatoes Salt and Pepper 3 strips bacon 1 Tbsp. flour 1 onion 1 quart buttermilk Peel, cube and cook the potatoes until tender. Chop and brown the bacon. Chop and then saute the onion in the bacon grease. Drain both the bacon and onion. Combine the flour with the buttermilk. Add re. maining ingredients. Bring almost to a boil. Serve. 5 CHICKEN SOUP WITH BREAD DUMPLINGS Helene Heithoff Clara Stoberl 1 stewing hen 3-4 sprigs parsley 1 Tbsp. salt 2-3 carrots, chopped Cover hen with water. Add all but the carrots. Simmer 2 hours or until tender. Remove meat, debone and chop into pieces. Add carrots and simmer. May strain before adding carrots if desired. BREAD DUMPLINGS: 4 cups coarse bread crumbs 2 Tbsp. melted butter 2 1/4 cups warm water 2 1/2 cups flour (more or less) 3 eggs 1 Tbsp. sugar Salt and pepper Pour warm water over the crumbs, add rest of the dumpling Ingredients and stir well. Drop into hot soup, simmer (covered) for 15 minutes or until done. Add meat and serve. 6 SPARGEL SUPPE (Asparagus Soup) Florence Genzen 2 cans asparagus 1/2 tsp. salt 3 cups milk or half and half 1/8 tsp. pepper 1/4 cup finely chopped onion 1/8 tsp. nutmeg 2 Tbsp. butter 2 slightly beaten eggs 2 tsp. flour 1 can mushrooms (optional) Saute onion in butter. Stir in flour, salt, pepper and nutmeg. Combine asparagus and milk or half and half. This may be blended for a smoother soup. (in Germany they prefer the white asparagus.) Add asparagus mix to the roux. Cook until thick. Lastly add the beaten eggs and mushrooms. Add the following meatball dumplings. MEATBALLS FOR SOUP 11/2 pounds hamburger or sausage 2 eggs 2 Tbsp. melted shortening 1 Tbsp. chopped onions 2 Tbsp. chopped parsley 1/2 tsp. salt 2/3 cup dried bread crumbs or 3/4 cup quick oatmeal Combine and form small balls. Add a little milk if needed. May be browned before adding the dumplings to the soup. 7 TOMATO SOUP (for canning) Luella Brus 1/2 bushel tomatoes 1 tsp. soda 10 sprigs parsley 1/3 cup salt 1 bunch celery with leaves 2 cups brown sugar 25 whole cloves 2 cups flour 10 medium onions 1 pound soft butter Cook the tomatoes, parsley, celery, cloves and onions until tender. Put through sieve. Add the soda and stir well. Combine the flour and soft butter, add the salt and brown sugar and add to the rest of the ingredients. Cook 20 minutes and seal in hot sterile jars. Dilute with milk or water to use. 8 VEGETABLE SOUP (for canning) Karen Vollstedt (Grandma Hinz' recipe) 1 gallon tomatoes - blanch, skin and mash 1 quart carrots - diced 1 head cabbage - chopped 6 onions - diced 1 stalk celery - diced 1/4 cup salt Dash pepper 2 1/2 quarts water Pour boiling water over cabbage and leave for 10 minutes. Drain. Combine all the rest of ingredients and boil for 20 minutes. Put in pint jars and process at 10 pounds for 25 minutes. Must be diluted to use. 9 GERMAN FRUIT SOUP 4 cups boiling water 1/2 cup minute tapioca Combine water and tapioca Juice of 1 orange Juice of 1 lemon 1 cup prunes 1 cup raisins 1 cup chopped apples 1 stick cinnamon 1 cup sugar 1 cup grape juice Combine all but the grape juice and bring to a boil. Boll until fruit is tender (45 minutes). Add grape juice and serve. "Viele koche verdreben den brei," Many cooks spoil the broth. 10 SCHNITZ SOUP Rachel Steinke (This recipe has been In the family for over 100 years.) 1 cup dried prunes 1 cup dried peaches 1 cup dried pears 1 cup dried raisins Wash and soak the dried fruits overnight. Cook until tender in the same water It was soaked in. Add sugar and salt to taste. 1 Tbsp. flour 1 cup sweet cream Combine flour and cream, add to fruit and bring all to a boil, Serve. 11 CHERRY SOUP Marcella Knaack Martha Vetter 2 cans sour pitted cherries 1/2 glass wine 1 1/2 cans water 2 Tbsp. tapioca (to thicken) Sugar to taste (approx. 1 cup) May add 2 slices of lemon and 1 stick of cinnamon. Serve with dumplings. 12 DUMPLINGS FOR SOUP Rose Anne Nuile Virgene Kroeger 1 cup milk Pinch salt 1 cup flour(approx.) 3 Tbsp. flour 1 egg Scald milk. Combine the 3 Tbsp. flour with a little cold milk and add to the hot milk to thicken. Cool slightly and add egg, salt and rest of the flour. Dip spoon Into hot soup and drop by spoonfuls into the hot soup. Simmer 5 minutes with lid on. May add raisins to the dumplings for use In chicken or vegetable soup. "Es wird uberall nur mit Wasser Aekocht," They cook everywhere with water. Meaning - We are just as Aood as the next man. 13 KLOS (German Dumplings) Florence Genzen Recipe is from Schleswig, Germany 2 cups water 2 1/2 cups flour 1/4 pound butter 6 eggs Bring water and butter to a boil in heavy skillet. Add flour all at once. Combine until a ball is formed. Remove from heat and beat in eggs, one at a time. Spoon dumpling into salted water and boil 10 minutes. Don't crowd in the pan. Cool and store in covered dish until ready to use In soup. May be frozen for later use. Freeze separately on cookie sheet and then place in plastic bag. The above recipe for Klos is very versatile. See below. GNOCCHI (using above recipe) Drop mixture in salted, boiling water by 1/4 tsp. full, Cook only about 3 minutes.Drain and put in baking dish and cover with this sauce: 3 Tbsp. butter 1 cup chicken broth Small onion, grated 1/2 cup shredded Swiss cheese 2 Tbsp. flour 1/4 cup Parmesan cheese 1 cup half and half 14 DIRECTIONS FOR SAUCE: Saute the onion in the butter. Combine with the flour. Add gradually the half and half and broth and cook until thick. Lastly add the cheeses. Pour over the tiny dumplings in a baking dish. Sprinkle with another 1/4 cup Parmesan cheese. Bake 45 minutes at 350 degrees. Klos may also be sliced, then browned on both sides until crisp. Pour over the klos some well beaten eggs. Fry until set and serve hot. 15 GERMAN DUMPLINGS Linda Ahrendsen 6 Tbsp. flour Butter the size of an egg 1/2 tsp. salt 1/2 cup boiling water 1 unbeaten egg Place flour in bowl; add salt, egg and butter. Over this pour the water and stir vigorously. Drop the batter by teaspoonfuls into boiling chicken or beef broth. Do not cover. Boil until dumplings rise to the top when they are done. 16 LEBERKNODEL (Liver Dumplings for soup) Sharon Grimm MacDonald-Williams 1/4 cup hot milk 2 Tbsp. flour 5 slices dry white bread 2 eggs, separated 1/2 pound ground liver Grated rind of one lemon 2 Tbsp. minced parsley Dash of nutmeg 2 Tbsp. softened butter 1/8 tsp. marjoram or thyme Combine milk, bread, liver, parsley, butter and flour to form paste. Add egg yolks, seasonings and rind. Combine well. Beat egg whites until stiff and fold into the first mixture. Dip dumplings into the hot broth by tablespoons full. Do not crowd. Boil 5-6 minutes or until they bob to the top. Serve in soup. 17 KARTOFFELKLOSSE (Potato Dumplings) Thelma Mohr 2 pounds potatoes, cooked in their skins and peeled 6 Tbsp. butter Salt, pinch of nutmeg 3/4 cup flour 3 egg yolks, beaten Croutons Mash the potatoes with the butter, salt and nutmeg. Beat in the flour Shape into fairly large balls or dumplings. Push a crouton into the center of each dumpling. Drop the dumplings into a pan of bubbling boiled salted water. Bring to a boll, lower the heat and cook for 20 minutes, or until the dumplings float to the top. Remove with a slotted spoon to a serving dish. It is important to serve them quite dry. To ensure this, put a saucer upside down in the serving bowl, so that any water will drain away underneath the saucer and the dumplings will remain dry. 18 SPAETZEL (Noodles) 1 1/3 cups flour 1/2 tsp. salt 2 eggs 1/3 cup water In medium bowl combine above Ingredients well. Press through a coarse colander or spaetzel maker Into boiling water (8 cups water plus 1 tsp. salt). Stir and cook 2-3 minutes or until firm. Drain and add 1-2 Tbsp. butter. Sprinkle with buttered bread crumbs. Spaetzel is excellent served as a side dish with meats, in beef or chicken gravy or soup, with spinach, ham, kraut or mushrooms. Another variation of this recipe calls for 3/4 pound of ground liver added to the spaetzel mix. The cooked spaetzel is then served with onion butter. 19 GERMAN POTATO NOODLES Malinda Dammann 6 potatoes 2 eggs 1/2 cup milk Enough flour to roll noodles Boil potatoes, mash and add enough flour to roll, Roll Into 3 inch strips 1 inch thick. Place in a 9 x 13 inch greased pan and bake until lightly brown and crisp. Beat eggs and add milk. Pour egg-milk over the noodles and bake 3 minutes, RIVELS 1 cup flour 1/2 tsp. salt 1 egg, well beaten Hot soup or broth Combine flour and salt. Make a well In the middle. Add beaten egg and stir with fork or fingers until the egg has taken up all of the flour and mixture is crumbly, like coarse grains of rice. Rub the rivels between the fingers as they are dropped Into hot soup, Cook, stirring occasionally for about 10 minutes. This is a very old-fashioned recipe. 20 KASESPAETZEL Mrs. August Reichert 2 cups flour 3 eggs Salt 1 litre water 1 cup grated cheese 1/2 cup butter 1 onion, sliced and fried Combine the flour, eggs, salt and water. Either press through a colander or use a spaetzel maker and put the mixture Into boiling salted water. Cook and stir one or two minutes; Drain. Put Into a hot bowl and layer with the grated cheese, butter and fried onion. "Hunger ist der beste koch," Hunger is the best cook. 21 SAUERBRATEN Lorraine Kruse Dorothea Musfeldt from Mrs. Fred Musfeldt 4 pound beef chuck, rump or rolled round. Rub with salt and pepper and place in crock. Add one onion (chopped), 3 bay leaves and 1 tsp. peppercorns. To make marinade: Heat equal parts of water and vinegar to cover the meat, Stir in V4 cup sugar and pour this over the meat. Cover and keep In a cool place for 3 to 4 days. Remove meat and place in Dutch oven. Save liquid for basting. Put one cup liquid over meat and bake in slow oven until tender. Add more liquid If necessary. Remove meat and slice for serving. To make gravy: Melt 1/4 cup sugar in skillet, add strained liquid as needed. May want to thicken this a little. Variations for the gravy: Add 1/4 to 1/2 cup raisins and 4-6 crumbled gingerinaps. You may substitute crumbled bread for the gingersnaps. You may blend in 1 cup sour cream to the gravy. Heat and serve over the meat. Good with mashed potatoes, noodles or potato dumplings. 22 KANADLE Rose Anne Nulle Mrs. Merlyn lribeck Helen Kasperbauer 4 pounds round steak (do not tenderize) 1 medium onion, chopped 1 cup vinegar 1 cup flour Cut steak in 2 inch strips; Boil in water over medium heat for 2 hours. Add onion and vinegar and boil for 1 hour. Brown flour in frying pan, combine with water to make paste. Add paste to meat mixture and simmer until thick. DUMPLINGS 10-12 slices dried bread, cut in cubes 6 beaten eggs and a little milk Combine dumpling ingredients and form into 3 inch balls. Let sit for 1 hour. Simmer in boiling water 20 minutes. Serve with the kanadle (meat) over the top. 23 23 ROULADEN Kay Bowers Served on Christmas Eve especially. Sirloin, cut 1/4 inch thick Raw bacon Salt and pepper Onions Mustard Dill pickles Spread strips of sirloin with mustard and season with salt and pepper. Cut up the raw bacon, onions and dill pickles and put some on each meat strip. Roll up the strips and fasten with toothpicks. Brown in oil, add a little water and stew slowly for one hour. Remove meat and thicken the broth for gravy. Variation: May omit the dill pickle and substitute sauerkraut or green pepper. 24 WIENER SCHNITZEL (Breaded Veal Cutlet) 4 - 6 ounce veal cutlets 1/2 tsp. salt 2 Tbsp. flour 1/4 tsp. pepper 3 Tbsp. Parmesan cheese 1/4 tsp. grated nutmeg 1 egg, beaten 1/2 cup milk 1 tsp. parsley, minced Combine all the above ingredients except the cutlets to make the batter. Dip the floured cutlets into the batter. Cook over low heat in 4 Tbsp. butter until golden brown and tender. Remove to warming platter and keep hot. Add 2 Tbsp. butter to the pan drippings, heat until darkened. Add the juice of 3/4 lemon, stir and pour over the cutlets. 25 GERMAN SKILLET Mr and Mrs Mike Nieland 1 Tbsp. butter or oleo 14-ounce can sauerkraut and juice 1 medium onion 2/3 cup Minute Rice or macaroni 1 pound ground beef, fried and drained 1 tsp. salt 1/4 tsp. pepper 1 cup tomato sauce Combine all ingredients. Cover and cook on low heat for 30 minutes. "Die arheit macht das lehen suss," Work makes life sweet. 26 GEMISCHTES GULASCH (Goulash) 1 1/2 pounds cubed lean beef 1/2 tsp. pepper 1 pound cubed lean pork 1/4 tsp. cinnamon 1 large onion, chopped 1/4 tsp. garlic powder 2 cups tomato sauce 1 1/2 tsp. paprika 1 1/2 tsp. salt 1 cup water Brown the cubed meat and the onions. Add the rest of the ingredients andsimmer for 2 hours, stirring occasionally, It may be necessary to add more water. Is excellent over spaetzel or noodles. Serves 8-10 persons. 27 KRAUTWICKEL (Cabbage Rolls) 1 head cabbage 1 tsp. butter 1 pound ground beef and pork 1 cup beef stock 1 egg 1 Tbsp. flour 1 onion, chopped 1/4 cup cream 1 tsp. chopped parsley Remove large outer leaves from the head of cabbage. Flatten out the ribs and cook in salted water for 2-3 minutes. Drain and spread out on the table. Chop the small leaves finely and combine with the meat, egg, onion and parsley. Spread this mixture onto the large leaves. Roll up and tie with string. Fry the rolls briefly in butter. Pour on the beef stock, cover and simmer for one hour. Place on hot platter, add flour and cream to the pan to make the sauce. Pour over the rolls and serve. 28 SNITZ AND KNEPP Rose Anne Nulle 1 ham hock Apples 2 Tbsp. brown sugar Cover ham hock with water and boil for 2 hours. Add apples and brown sugar and simmer until apples are done. Then add the knepp: KNEPP 2 cups flour 1 egg, beaten 1 Tbsp. baking powder 2 Tbsp. warm butter 1/2 tsp. salt 1/3 to 1/2 cup milk Combine the above and drop by spoonfuls into the boiling ham mixture. Cover and boil for 15 minutes. Do not peek. 29 BOILED DINNER WITH SMOKED BUTT Eldora Hofvander 1 1/4 pound head of cabbage, quartered 1 1/2 pound smoked pork shoulder butt 4 ribs celery 1/2 tsp. thyme 2 leeks Chopped parsley 8 cups water Salt 1 bay leaf 2 turnips, peeled and diced 1/2 tsp. allspice 4 carrots, diced 4 potatoes, quartered Combine the pork butt, celery, leeks, water and seasonings and boil about 10 minutes. Add the rest of the ingredients and simmer for 25 minutes or until tender. Should be tender to the pressure of a fork. 30 RUMP ROAST or Sandwich Meat Theresa Schlichte 4-5 pound rump, roast 10 beef bouillon cubes 1 can beer Salt and pepper Water to cover the roast 1 tsp. oregano 1/2 large onion 3 bay leaves 3 cloves garlic Sweet basil Celery tops Combine all ingredients and simmer on top of the stove for 3 to 4 hours. Slice thin and dip in the juice or thicken the juice to make a delicious gravy. "Des hauses gluck zufriedenkeit," The house's fortune is contentedness. 31 BRATWURST IN BEER SAUCE Henry Stoltenberg 10 Bratwurst 1 cup tomato juice Flour 1 can beer 1 Tbsp. butter 1/2 green pepper, diced 1-6 oz can tomato paste Clove of garlic, chopped 1/2 cup catsup Dash of Worcestershire sauce Simmer bratwurst in water for 8 to 10 minutes. Do not boil. Dry with paper towel and roll in the flour. Melt the butter and fry the bratwurst until nicely browned. Put remaining ingredients in a pan and heat to simmering. After the wursts are browned, carefully place them in the warm sauce and heat through. 32 FRIED BRATWURST SANDWICH Thelma Mohr 1 pound Westphalian bratwurst Flour Meat stock 1/4 cup fat 1 1/4 tsp. cornstarch 2 onions, diced 1/2 cup red wine Pour hot water over the sausages, dry and roll in flour. Heat the fat, fry the onions until they are transparent, add the sausages and brown them on all sides. Add the meat stock and cook, covered, gently for 30 minutes. Take out the sausages, set aside but keep hot. Combine the cornstarch with water to make a thin paste, stir this into the gravy, bring to a boil and cook for 3 minutes. Add the wine. Pour the sauce over the sausages and serve with mashed potatoes, salad or red cabbage. 33 GERMAN DRESSING FOR CHICKEN AND GOOSE Selma Dalgety Liver, gizzard and heart of the fowl Onion Salt and pepper 2 apples 1/2 cup raisins 2 Tbsp sugar Pinch of cinnamon 3-4 slices of bread soaked in cold water - squeeze dry. Cook the giblets. Chop the giblets, onion and apples. Combine with the remainder of the ingredients. Stuff in the fowl and bake immediately. Do not stuff the fowl the day before, as this increases the danger of salmonella contamination. May bake the dressing in an oven-proof casserole dish as an alternative. 34 RICE AND SAUSAGE DRESSING Linda Ahrendsen 1 pound sausage 1/2 cup celery leaves, chopped 2 Tbsp. butter 1/4 tsp.sage 1/2 cup chopped onion 1/4 tsp.pepper 2 2/3 cups precooked rice 1/4 tsp. savory 3 cups water 1/4 tsp. thyme 2 cups celery, diced 1 Tbsp. salt Saute the sausage, onion and butter for 3 minutes. Add all the remaining ingredients. Stir until all the rice is moist. Bring quickly to a boil, uncovered, fluffing the rice once or twice, while cooking, with a fork. Do not stir. Cover and remove from the heat. Allow to stand for 10 minutes; then stuff the fowl. 35 HASENPFEFFER May use either hare or rabbit. Hare is game meat. Domestic rabbit is tame and tender. 1 hare or rabbit, cut up 1 Tbsp. butter 1 1/2 cups red wine 1 small onion, chopped 1 Tbsp. lemon juice 1/4 tsp. thyme 1 onion, sliced 1/4 tsp. marjoram 3 Tbsp. flour 1 stalk celery, minced 1 tsp. salt 8-10 peppercorns 3-4 slices bacon, diced Grated rind of one lemon Combine all ingredients in a bowl and marinate for 24 hours. Roll the rabbit in flour and brown the meat in butter. After browning, place in an oven-proof pan, cover and bake in the oven for 1 1/2 to 2 hours. 36 HASENBRATEN Kathy Jones 1 rabbit - cut in serving pieces 2 eggs, beaten 1/2 bay leaf, crushed Seasoned flour 3 peppercorns 1/2 to 3/4 cup water 1/4 cup chopped onion 1/2 cup vinegar Dip the rabbit pieces in the beaten eggs, then in the seasoned flour. Brown in hot oil. Then add the remaining ingredients and simmer gently for several hours. For a German flair, serve with dumplings and sweet-sour red cabbage. 37 HERNPOFESEN Mrs. John Reimers 1 onion, finely chopped Calf's brains 1 to 2 eggs Small amount of milk 8 to 10 slices bread Breadcrumbs Fry the finely chopped onion in hot fat until brown. Dip the calf's brain in hot water for a few minutes; remove the membranes, chop the brains and fry with the onions until tender. Whisk the eggs with a little milk; pour the egg-milk over the brains and allow to set. Dip the slices of bread quickly in milk into which an egg has been beaten. Then turn the slices into the breadcrumbs and fry a golden brown in hot fat. Put the slices together with brain mixture as a filler. 38 OCHSENZUNGE (Tongue in raisin sauce) 1 fresh beef tongue (about 2 pounds) 6 sprigs parsley 2 Tbsp. flour 1 bay leaf 3 Tbsp. tomato paste 4 peppercorns 1 1/2 cups raisins 4 whole cloves 2 Tbsp. vinegar 1 tsp. salt 1 tsp. sugar 1 onion, chopped Salt and pepper 4 Tbsp. butter Scrub and soak the tongue in cold water for 10 minutes. Place in a kettle with the herbs, spices and onion. Cover with boiling water and simmer, uncovered, for 1 1/2 hours. Remove the tongue, put in cold water, skin and slice. Strain the juice, saving to use for the sauce. Melt butter in pan; add flour, stirring well. Add tomato paste and reserved juice as needed. Add vinegar, raisins and sugar. Season with salt and pepper. Reheat tongue and serve with the raisin sauce. 39 BARBECUED LIVER 1/2 cup tomato juice 1 Tbsp. brown sugar 1/4 cup water 1 tsp. salt 2 Tbsp. apple cider vinegar 1/2 tsp. dry mustard 2 Tbsp. catsup 1/8 tsp. chili powder 1 Tbsp. Worcestershire sauce Bacon drippings 1 pound beef liver, cut in strips Combine the tomato juice, water, vinegar, catsup, Worcestershire sauce, brown sugar, salt, dry mustard and chili powder. Simmer for 10-15 minutes. Heat the bacon drippings in a skillet. Brown the liver strips only until they lose their color. Add the barbecue sauce and simmer until heated through. Serve over rice or noodles. 40 FRIED LIVER PATTIES 1 pound beef liver 1 egg, beaten 2 slices bacon 2 Tbsp. flour 1 onion, chopped Salt and pepper Grind or finely chop the liver. Add all remaining ingredients. Drop by spoonfuls onto a greased skillet. Fry just a few minutes on each side. Leftovers make good sandwiches. PICKLED HEART, TONGUE OR CHICKEN Genelle Kienast Cook desired meat in equal parts of water and vinegar until tender. Add salt to taste. Peel the outer skin from the tongue when cooked. This recipe also is good for pickling chicken gizzards. 41 BEEF TONGUE 2/3 cup salt Pinch pepper 1/3 cup brown sugar 1 raw beef tongue Combine the salt, sugar and pepper and rub into the raw tongue. Place in an airtight container and store in a cool place for 3 days. Turn the tongue daily. On the fourth day, remove the tongue and rinse well. Cook 2 hours or until tender. Cool 10 minutes. Peel the outer skin from the tongue. Slice and serve. PICKLED HAM 1 pound cooked ham, cubed 1 cup white vinegar 1 onion, sliced 1/8 tsp. black pepper 1 1/2 cups water Combine all and let sit in cold place for 24 hours before serving. 42 PICKLED PIG'S FEET 4 pigs feet 1 Tbsp. whole cloves Salted water 1/2 tsp. black pepper 2 cups vinegar 1 small stick cinnamon 2 Tbsp. salt 1 cup chopped dill pickles Scrape and clean pig's feet well. Put in a kettle to boil with enough salt water to cover. Simmer for four hours or until meat will separate easily from the bones. Remove feet and add vinegar, salt, pepper and spices to stock in which meat was cooked. Boll for 30 minutes. Strain liquid and remove spices. Pick meat off the bones. Place pieces of meat and chopped pickles in a glass loaf pan and pour stock over It. Chill until cold. Slice and serve. May be made ahead of time. Keeps well in refrigerator. 43 WEISSKOHL IN SAURER SAHNE Mrs. Fred Steinhauer 1/2 head cabbage (4 C. shredded) 1 Tbsp. cornstarch 1 small onion, sliced 1 Tbsp. butter 1 CUP beef stock 1/2 cup sour cream Boil cabbage, onion and beef stock (covered) until cabbage is tender approximately 12-15 minutes. With slotted spoon, remove the cabbage to serving dish. Add a little liquid to the cornstarch; then add the cornstarch to the cabbage liquid. Add the butter and simmer until thick. Remove from heat, add the sour cream, stir and pour over the cabbage. Serve hot. 44 BAKED CABBAGE 2 cups shredded cabbage 3 beaten eggs Salt and pepper 1 onion, grated 6-8 slices white bread, cubed 2 cups milk Combine all ingredients and place in greased casserole. Top with 1/2 cup grated cheese. Bake at 350 degrees for 30 minutes. "Wohlerzogen hat nie gelogen," A good upbringing never deceives. 45 KOHLRABI 4 kohlrabi Salt 1 tsp. salt Pepper Pinch baking soda Nutmeg 2 Tbsp. butter 1 Tbsp. chopped parsley 1 Tbsp. flour 2 Tbsp. cream 1 cup beef stock Remove the tender leaves and cook in salted water with a pinch of baking soda. Rinse the leaves in cold water, drain and chop finely. Peel and slice the tubers. Cook in salted water until tender - approx. 25-30 minutes. Make a cream sauce from the rest of the Ingredients. Add the sliced kohlrabi. Add the chopped kohlrabi leaves to this. For a change, you may butter the leaves and serve them separately. 46 STIELMUS (Turnip Tops) 2 pounds turnip tops 1 Tbsp. flour 2 Tbsp. pork fat 1/2 cup milk 1/2 cup water Nutmeg to taste 2 Tbsp. butter Salt to taste Pull off the turnip leaves; Wash and cut up. Sear in hot fat. Add water and cook until tender. Melt the butter; stir in the flour and milk. Stir and cook until thick. Add the salt and nutmeg to taste. Pour the sauce over the turnip tops to serve. GRUNKOHL (Kale) 4 pounds fresh curly kale 3 Tbsp. prepared mustard 2 Tbsp. bacon grease 2 Tbsp. quick oatmeal 1 large onion, chopped 6 smoked sausages Trim kale and slide. Heat grease; add onion. Add kale and enough water to cover bottom of the pan. Combine; cover and cook until tender - 45 minutes. Stir in mustard, oats and lay sausage on top of kale. Replace lid and simmer about 20 minutes. Serve with boiled potatoes. 47 SAUERKRAUT Sharon Grimm MacDonald-Williams Shred cabbage very thin. Place In layers in a stone crock, sprinkling coarse salt over each layer. On top place a plate which exactly fits the Inside of the stone crock. Weight down the plate. Cover with a clean towel. Cabbage will ferment and Is ready to use in 3 weeks. Wash well in clear water before using. To serve: Rinse 2 pounds sauerkraut with warm water in a colander; drain well. Place In a heavy saucepan with 2 Tbsp. butter and your choice of seasonings.* Cover and simmer for 15-30 minutes. Add 2 cups liquid such as meat broth, wine, beer, water or bouillon. If using bouillon, omit salt. Season according to your likes such as salt, pepper, caraway seeds, onion or apple. 48 RED CABBAGE 3 small heads red cabbage 2 bay leaves, crushed 2 cups chicken broth 1/2 cup brown sugar 1/2 cup white vinegar Salt and pepper Chop cabbage and remove the core. Cover with the remaining ingredients and simmer for 1 hour or longer. ROTKOHL MIT APFELN (Sweet-sour red cabbage with apples) Gerta Krabbenhoft - Germany 4 cups shredded red cabbage 1 Tbsp.sugar 1 apple, cored and chopped 1/2 tsp. salt 1/4 cup water Dash pepper 3 Tbsp. dry red wine 1 Tbsp. butter 1 Tbsp. vinegar Combine cabbage, apple and water and cook 10 minutes. Do not drain. Add remainder of ingredients and simmer for 5 minutes. May omit wine and use a total of 1/4 cup vinegar if desired. 49 HIMMEL UND ERDE (Heaven and Earth) Susan Grimm 5 large potatoes, peeled and diced 2 cups water Pinch of salt 5 apples, peeled and cut into eighths 1 Tbsp. vinegar 1 tsp. sugar 8 ounces bacon 2 onions, sliced and cut in half Chopped celery or carrots (optional) Peel and dice potatoes; cook in salted water about 15 minutes. Add peeled and cut apples. Boll until apples are tender. Add sugar and vinegar. Cut bacon into cubes and fry. Add the sliced onions and brown. Add the bacon and onions to the potato mixture. Stir and serve hot. May be either a very thick soup or a potato side dish. Leftover Himmel und Erde may be formed into patties and fried in butter. 50 REIBKUCHEN (Potato Cakes) Thelma Mohr 2 pounds peeled potatoes 3 eggs Salt to taste Hot fat Grate the potatoes in warm water - this keeps them white. Squeeze dry In cloth; mix with the eggs, add the salt. Drop by tablespoonfuls Into the hot fat until brown on both sides. Should be crisp and brown. Serve hot with applasauce or stewed cranberries. Potato cakes may also be served cold at coffee time. As a variation, may add onions or nutmeg or grated apple. This Is an everyday dish and also is served at every folk festival or fair. It may be eaten with the hands and is an lntergral part of German folk life. 51 KARTOFFELSALAT (German Potato Salad) 6 medium white potatoes or 15-20 small new potatoes 6 slices bacon, diced Pinch pepper 1/2 cup diced onion 3-4 Tbsp. vinegar 1 tsp. flour 1/2 cup water 2 tsp. sugar Minced parsley 2 tsp. salt Cook potatoes in jackets in salted water. When barely fork tender, drain, peel and dice. Fry bacon until crisp; remove from pan. Add onion and cook until tender in the bacon fat. Drain off all but 1 Tbep. bacon fat. Add the flour, sugar, salt and pepper to the skillet and cook and stir until lightly brown. Stir in the vinegar and water and cook until slightly thickened. Again add the bacon, pour over the diced potatoes. Stir to blend gently. Sprinkle minced parsley over the top. "Larheer macht nicht satt, besser wer kartoffel hat," Laurels won't fill your stomach; you are hetter off with potatoes. 52 OLDE GERMAN SALADE Rachel Steinke 1 cup buttermilk Cut up radishes 1 Tbsp. lemon juice Green onions, chopped 2 Tbsp. sour cream Fresh dill - optional Red tip lettuce, torn Combine all the above and enjoy a traditional treat. GERMAN SLAW Esther Peters 8 slices bacon, diced, fried and drained 3 Tbsp. sugar 3/4 cup water 1 tsp. salt 1 head shredded cabbage 1/2 tsp pepper 1/4 cup minced onion 1/4 cup wine vinegar Combine all Ingredients and top with the diced bacon and 1/2 cup green pepper strips. 53 DANDELION SALAD Diehpan full of young dandelion stalks, washed, drained and cut up. 4 strips bacon, fried and crumbled 3 hard-boiled eggs, diced, salted 1/2 cup sugar 2 Tbsp, flour 1 egg, beaten % cup vinegar 1% cups water Combine the sugar, flour, egg, vinegar and water and pour into the bacon drippings. Simmer until thick. Pour warm over the dandelion greens; toss and serve hot. Top with the crumbled bacon and hardboiled egg slices. 54 TOMATO SALAD 4 large tomatoes, red or yellow 1/2 green pepper, chopped 1 medium onion, sliced 3 Tbsp. sugar 1/2 cup vinegar 1/2 cup water Salt Cut tomatoes in chunks. Add peppers and onions. Sprinkle sugar over this and allow to stand for 15 minutes. Add remaining ingredients and stir. Refrigerate or keep cold several hours before serving. 55 GURKEN SALAT (Cucumber Salad) 4 medium cucumbers, peeled and sliced thin 1 medium onion, sliced 2 tsp. salt 1/2 cup cream 2 Tbsp. vinegar Salt and pepper Combine the peeled and sliced cucumbers and onion. Add the salt and allow to stand for one hour. Drain and add the sauce made from the cream, vinegar, salt and pepper. Chill and serve. "Lehre bildet geister, doch ubung macht den meister," Teaching develops minds but practice makes the master. 56 ROTE RUBENSALAT (Beet Salad) 1 pound red beets 1 tsp. cloves 1/4 cup vinegar 1 bay leaf 1/4 cup water Salt 1/2 tsp. sugar Pepper 2 tsp. caraway seeds 3-4 Tbsp. olive oil 1 onion, chopped Wash the beets and cook in salted water until tender. Dip in cold water, peel and slice thinly. Combine other ingredients and pour over the beets. Allow to stand in refrigerator for several hours to get the flavor theough the beets. Serve at room temperature. 57 SPARGEL SALAT (Asparagus Salad) Thelma Mohr 1 pound cooked asparagus 1/4 tsp. sugar 1 Tbsp. mild vinegar Finely chopped parsley 3 Tbsp. olive oil 2 hard-boiled eggs, chopped 1/4 tsp. salt Sour cream (optional) Make a dressing of the vinegar, oil, salt and sugar. Add the parsley and mix well. Pour this mixture over the asparagus. Sprinkle with the eggs. A little sour cream may be mixed into the dressing. Serve this with cooked ham or plain or pickled tongue. 58 BOHNENSALAT (Bean Salad) Hermann Cook Book Hermann, Missouri 1 pound fresh green beans 1/4 cup vinegar Salted water 3 Tbsp. sugar 1/2 to 1 cup chopped onion 1-2 tsp. salt 1/4 cup bacon grease Dash of pepper Wash, break stem ends and pull off any strings from the beans. Cut them lengthwise or diagonally,as desired. Cover with salted water and cook until tender, but not soft, about 15 minutes. Drain. Fry onion In the bacon grease over very low heat until glassy, about 5 minutes. Add beans and remaining ingredients. Combine well and heat thoroughly to Improve flavor. Serve slightly warm. 59 RYE BROT (Rye Bread) Hilda Petersen 4 cups lukewarm liquid 3 Tbsp. sugar 1 1/2 pkg. yeast 3 Tbsp. shortening 2 Tbsp. salt White flour (enough to make stiff dough) 3 cups stone ground whole wheat or graham flour Soften yeast in lukewarm liquid. Add sugar, salt and shortening. Add the stone ground flour. Mix well. Knead in enough white flour to make a stiff dough. Let rise in greased bowl one time. Shape into loaves and place in greased pans. Allow to rise and bake at 350 degrees for 1 hour. "Das schonste wappen in der welt, das ist der pflug im ackerfeld," The most beautiful coat of arms in the world is the plow out in the fields. 60 STONE GROUND WHOLE WHEAT BREAD Betty Grimm Gen Baker 1 cake yeast 3/4 cup brown sugar 1/2 cup warm water 2 cups stone ground whole 1 tsp. sugar wheat flour 2 cups scalded milk 1 egg, beaten 6 Tbsp. oil 1 tsp. salt 4 cups plus white flour Combine yeast, warm water and 1 tsp. sugar. Let sit. Scald milk; add oil and brown sugar while milk is hot. Add whole wheat flour and let stand until lukewarm. Add beaten egg, salt, softened yeast and white flour. Knead, let rise, punch down and shape into two loaves. Let rise again until double in bulk. Bake at 350 degrees for one hour. 61 HEIDELBERG ROGGENBROT (Rye Bread) SWAT NIE GRAU (Black not gray) 2 cups white flour 1 Tbsp. salt 4 cups rye flour 1 1/2 Tbsp. caraway seed 2 pkgs. yeast 2 cups very warm water 3/8 cup cocoa 1/3 cup molasses 1 1/2 Tbsp. sugar 2 Tbsp. shortening Combine white flour, rye flour, dry yeast, cocoa, sugar, salt and caraway seed. Add to this the water, molasses and shortening. Combine well and knead until it forms a firm ball. Put in greased bowl and cover. Let rise until double. Make into 2 round loaves. Place on greased baking sheet. Brush with oil and allow to rise. Can be refrigerated for 2 to 24 hours or baked when risen at 400 degrees for 30-45 minutes. 62 BRAN OATMEAL BREAD Mrs. Herbert Stribe 1 cup quick rolled oats 1 pkg. yeast 1/2 cup All Bran 1/2 cup lukewarm water 1 tsp. salt 1 tsp. sugar 1/4 cup brown sugar 1 cup whole wheat flour 2 cups boiling water 4 cups white flour 2 Tbsp. melted shortening or cooking oil Combine rolled oats, All Bran, salt and brown sugar. Add boiling water and melted shortening. Cool to lukewarm. Dissolve yeast in warm water to which 1 tsp. sugar has been added. Stir yeast mixture into first mixture and beat well. Stir in flours. Combine well and place dough on floured board. Allow to rise for 10 minutes, to develop gluten. Knead well, place in greased bowl and let rise until double (approx. 1 1/2 - 2 hours.) Bake at 350 degrees for 1 hour. Yield - 2 loaves. 63 RYE BROT (Rye Bread) Mercedes Bowers Irene Fitz, Florence Genzen 1 cup white flour 2 pkg. yeast 1 cup Bran Buds or Raisin Bran 6 Tbsp. lard 3 cups rye graham flour 6 cups warm water 2 tsp. salt Flour as needed 1/4 cup sugar Dissolve yeast in warm water in which sugar has been dissolved. Add lard, salt, bran, flours and remaining water. Combine well. Add flour as needed to make a soft dough. Allow to rise until double. Punch down and shape into loaves. Let rise and bake in 350 degree oven for about 1 hour. The bran gives this bread a nutty, sweet flavor and is good fiber (bulk) in the diet. 64 PIONEER'S POTATO BREAD 3 1/2 cups milk 1/2 cup mashed potatoes 6 Tbsp. sugar 2 pkgs. dry yeast 6 Tbsp. butter 1/2 cup lukewarm water 2 tsp. salt 10 cups white flour Scald milk; add sugar, butter, salt and mashed potatoes. Cool. Dissolve yeast in water and add to the above. Add flour slowly and beat well. Knead until it forms a smooth ball. Cover and allow to rise until double. Punch down once and let rise again. Divide into 3 parts and let rest for 10 minutes. Form 3 loaves. Sprinkle greased bread pans with cornmeal. Bake at 350 for 40-45 minutes. "Salz und brot macht die backen rot," Salt and bread make the cheeks red, 65 TENDERCRUST BUNS Dorothy Mohr, Amanda Lamp 2 pkgs. yeast 1/2 cup sugar 3/4 cup warm water 2 eggs, well beaten 1 tsp. sugar 1 tsp. salt 2 cups lukewarm water 8 cups flour 1/4 cup melted butter Dissolve yeast in 3/4 cup lukewarm water with 1 tsp. sugar. Combine 2 cups lukewarm water, the butter, 1/2 cup sugar, eggs and salt. Add 2 cups flour and mix well. Add yeast mixture and beat until smooth. Add another 6 cups flour and knead until smooth. Cover and let rise until double. Form into balls and place in pan. Brush with melted butter. Cover and allow to rise until double. Bake 15 minutes at 400 degrees or until nicely browned. Variation: Use as a coffee cake dough by adding 3/4 cup raisins to the dough and sprinkling 1/2 cup brown sugar mixed with 1 tsp. cinnamon over the top. Yield: 48 buns or four 8 inch coffee cakes. 66 REFRIGERATOR ROLLS Sally Heithoff 1 1/2 cups hot water 2 eggs 1 1/2 tsp. salt 2 pkg. yeast 3/4 cup sugar 3 cups flour 5 Tbsp. butter 10 cups flour or less 1 1/2 cups warm water Combine hot water, salt, sugar and butter. Cool. Combine warm water, eggs, yeast and 3 cups flour. Add mixture one and mixture two and beat very hard. Add rest of flour as needed until correct consistency. Put in covered bowl and grease top of dough. Allow to rise until double in bulk. Punch down and set in the refrigerator. Punch down when needed. Will keep at least 4 days in the refreigerator. Take out as needed, but keep top greased. Allow rolls to rise more than double before baking. 67 BROTCHEN (Hard Rolls) 1 pkg. yeast 2 Tbsp. shortening 1/4 cup warm water 1 cup warm water 2 tsp. sugar 1 egg white, stiffly beaten 1/2 tsp. salt 4 cups flour, approx Combine yeast and 1/4 cup warm water in cup. Combine sugar, salt, shortening and warm water in bowl. Add yeast mixture to the sugar mixture. Add the stiffly beaten egg white. Stir in flour as needed. Knead until right consistency. Put in greased bowl. Punch down twice. Divide into 10-12 pieces, form into balls and place on greased baking pan. Flatten them down and let rise. Bake at 450 degrees for 20 minutes or longer. To get the hard crust, place pan with boiling water in bottom of oven while baking. 68 OVERNIGHT BREAD OR ROLLS LaVonne Gehlsen 1 tsp. dry yeast 1/2 cup shortening 3 cups warm water 1 Tbsp. salt 1 cup sugar 8 cups flour 2 eggs Combine dough, using standard bread technique at 5 p.m. Punch down every hour until 10 p.m. Shape into loaves or rolls. Cover and let rise at room temperature on counter overnight. Next morning bake at 350-375 degrees for 15 minutes for rolls or 45 minutes for bread. CINNAMON-RAISIN BREAD: Add 1 cup raisins to the other ingredients. Add 2 tsp. sugar and 1 tsp. cinnamon to the rolled out dough. (No butter.) It is also possible to put this dough in the refrigerator after 3-4 punchings and form into loaves in the morning. 69 PFANNKUCHEN (Dessert Pancakes) Very delicious: served at the famous Tesche Restaurant in Rendsberg. 6 eggs, separated 4-5 apples 2 Tbsp. sugar 1/4 cup milk 1/2 cup flour 1/2 tsp. baking powder 1/4 cup melted butter 1/2 tsp. salt Beat egg yolks, add 2 Tbsp. sugar and beat well. Add melted butter, milk, salt, flour and baking powder. Beat egg whites and fold Into the above mixture. Peel and slice half the apples Into a pan and saute with butter. Pour half of the batter over the apples and fry both sides of the pancake. Sprinkle with cinnamon-sugar; cut and serve. Repeat with the second half of the apples and remaining batter. May use plums instead of apples. May top with sour cream. If you have two large pans, you are able to cook this all at one time. This really works best. 70 BREAD PUDDING (Old, old recipe) Fill a greased roaster half full of old cubed bread. Mix in some raisins. Combine several eggs, some sugar and some milk to soak the mixture. Bake one hour. If you need more precise instructions, try the following: WEISSBROT PUDDING (White Bread Pudding) Selma Dalgety 2 cups milk, scalded 1 tsp. cinnamon 1/4 to 1/2 cup butter 1 1/2 tsp. vanilla 3-4 eggs 3-4 cups dried bread cubes 1/2 cup sugar 1/2 cup raisins 1/2 tsp. salt Put bread cubes and raisins in greased baking dish first. Cover with milk mixture (all the other ingredients which have been combined first.) Set baking dish in another pan of hot water. Bake 40-45 minutes or until knife comes out clean. 71 RAISIN PUDDING Gertie Dammann from Dora Dammann 1 cup flour 1 cup raisins 3/4 cup sugar 2 cups boiling water 2 tsp. baking powder 1 cup brown sugar 1/2 cup milk 1 Tbsp. butter Combine flour, sugar, baking powder, milk and raisins. Put into well greased baking dish. Cover with a combination of the boiling water, brown sugar and butter. Bake for 30 minutes at 325. Good for supper or anytime. "Kaffee und die liebe schmecken am besten wenn sie heiss sind," Coffee and love are best hot. 72 RICE PUDDING 4 eggs 1 tsp. vanilla 2 cups hot milk 1/4 tsp. salt 1/2 cup sugar 2 cups cooked rice 1 Tbsp. butter 1/3 cup raisins Combine all ingredients and pour into greased pan or baking dish. Bake at 325 degrees for one hour. May set pan in another pan of hot water to bake. 73 APFEL STRUDEL (Apple Strudel) Edna Kaspersen 1 1/2 cups flour 5 cups apples 1/2 cup flour 1/2 cup sugar 1/8 tsp. salt 3 Tbsp. tapioca 1/2 cup butter 2/3 tsp. cinnamon Combine the flour, 1/2 cup sugar, salt and butter until crumbs are like pie crust. Peel and slice apples. Combine apples, 1/2 cup sugar, tapioca and cinnamon. Reserving 3/4 cup crumbs, press remaining crumbs in 8 or 9 inch square pan. Pour apple mixture over crumbs. Sprinkle reserved 3/4 cup crumbs over top and bake at 400 degrees for 45 minutes. Serve warm or cold with schiagsahne (whipped cream) or with ice cream. 74 APPLE DUMPLING Louise Zubrod 2 cups sugar 1 tsp. salt 2 cups water 2 tsp. baking powder 1/4 -tsp. cinnamon 3/4 cup shortening 1/4 tsp. nutmeg 1/2 cup milk 1/4 cup butter 3-4 sliced apples 2 cups flour Combine sugar, water, cinnamon, nutmeg and butter. Pour into a 9 x 13 inch cake pan. Combine flour, salt and baking powder. Cut In the shortening; add milk. Roll out to 1/4 inch thick. Spread the sliced apples onto the dough. Dot with butter. Sprinkle with a little sugar and cinnamon. Roll up like a jelly roll, slice and place the dumplings on top of the syrup in the pan. Bake at 350 degrees for 45 minutes. 75 APFELKLOSSE Alvina Klocke 2 cups flour 4 cups apples, peeled, sliced 1/2 cup sugar 1/2 cup sugar 1/2 tsp. baking powder 1/4 cup flour 1/2 tsp. salt 1 tsp. cinnamon 1 cup butter 1/4 tsp. nutmeg 2 beaten egg yolks 2 egg whites, slightly beaten Combine 2 cups flour, 1/2 cup sugar, 1/2 tsp. salt and baking powder. Cut in butter as for pie crust. Add egg yolks. Press half in the bottom of a jelly roll pan 10 x 15 inch. Combine apples, 1/2 cup sugar, 1/4 cup flour, cinnamon and nutmeg. Spread over the bottom crust. Crumble remaining crust over the filling. Brush with egg whites. Bake at 350 degrees for 30-40 minutes. 76 BEIGNETTENTEIG 2 cups flour 2 Tbsp. melted butter 1 egg 1 jigger rum 2 tsp. sugar Warm water Pinch of salt It works best to make this batter several hours before using. Combine all Ingredients, using enough warm water to form a creamy batter. Allow to cool. When ready to fry, heat fat. Dip slices of apple, banana, pineapple or other fruit In this batter. Fry in deep fat until golden brown. Same batter may be used for vegetables, meat or fish; however, sugar and rum should be omitted. 77 KIRSCHPFANNKUCHEN (Cherry Pancakes) 4 rolls 2 tsp. sugar 4 Tbsp. flour 1 pound cherries 2 eggs Butter or fat 1 cup milk Cinnamon and sugar Soak rolls in cold water. Squeeze dry and break up. Combine flour, eggs, milk and sugar and add to the rolls. Pit the cherries and fold into the batter. Drop by spoonfuls in the hot fat to saute. Serve with sugar and cinnamon. "Wer nicht liebt wein, weib und gesang, der bleiht ein narr sein lehanlang" Whoever doesn't like wine, woman and song remains a fool his whole life long. 78 WINDBEUTEL (Cream Puffs) Darlene Vollstedt Ingredients in German Ingredients in English 1/2 tasse wasser 1/2 cup water 1/4 tasse butter 1/4 cup margarine 1/2 tasse mehl 1/2 cup flour 1/4 teelveffel salz 1/4 tsp. salt 2 eier 2 eggs Bring water to boil; add butter. Turn heat down; add flour and salt all at once. Stir until dough leaves the sides of the pan. Remove from the heat and beat in the eggs one at a time. Beat the dough for TWO MINUTES.* With 2 wet spoons, heap dough onto a greased and lightly floured baking sheet. Set puffs 2 1/2 inches apart. Bake at 450 for 12 minutes. Reduce heat to 375 and bake an additional 30 minutes. Remove to a wire rack and cool. Slice top loose and fill with pudding or whipped cream. Dust with powdered sugar. Makes 8. *At this point, the dough may be kept in the refrigerator or ice shrank for one-two days. 79 RHUBARB TAPIOCA Blanche Grelck 3 cups rhubarb, washed and cut 1 cup sugar 1 1/4 cups boiling water 1/2 tsp. salt 1/3 cup Minute Tapioca Sprinkle the diced rhubarb with the sugar. Allow to stand. Pour the boiling water and salt in the top of a double boiler. Add the, tapioca and cook until all the water is absorbed. Add the rhubarb-sugar mixture and cook until the tapioca is clear and the rhubarb is soft. Cool and serve with whipped cream. 80 OBSTAUFLAUF (Fruit Pudding) Mrs. Ed Stuhr 2 cups milk 1/4 cup sugar Pinch cinnamon Lemon or vanilla flavoring 1 loaf bread 1 pound fruit such as apples, rhubarb, cherries or raspberries Combine first four ingredients. Slice bread. In a greased baking dish, arrange alternate layers of the bread and fruit. Pour the milk over the pudding and allow the bread to absorb the milk. Bake at 375 for 30 minutes. 81 KAISERSCHMARREN (Scrambled Pancakes) Burkhart Tesche 2 Tbsp. butter 2 cups flour 2 Tbsp. sugar 1 cup milk or cream 4 eggs, separated Another 2 Tbsp. butter 1 pinch salt Cream 2 Tbsp. butter until frothy. Slowly add, one at a time, the sugar, egg yolks, salt, flour and milk. Beat egg whites until stiff and fold into the batter. Melt the butter and fry the batter golden brown on both sides. Using a knife and fork or two forks, chop up the pancake. Turn onto hot platter and sprinkle with sugar and cinnamon. Garnish with pieces of fruit, such as apples or cherries which have been sauteed in butter. For a different taste, garnish with raisins or strawberries. "Funf finger fassen mehr als zwei gabeln" Five finaers hold more than two forks. 82 GROTEN HANS OR MEHLBUDLE (Steamed Dumpling) Groten Hans Is perhaps one of the most popular dishes that has survived to this day from the Schleswig-Holstein area. Each family has his own favorite recipe. The batter for the dumpling is poured into a wet cloth and tied, or steamed In a greased molded steamer. It may be served with ham, gooseberry, raisin, prune or lemon sauce. This recipe comes from Bernice Nielson, Mild& Peters, Arla Dammann, Linda Ahrendsen and Florence Karsten. 4 egg yolks, beaten 1/2 tsp. salt 1/2 cup sugar 1 3/4 cup milk or more 1/2 cup melted butter 1 tsp. vanilla 4 cups flour 1 cup raisins 1 tsp. baking powder 4 beaten egg whites 1/2 tsp. nutmeg Combine egg yolks, sugar and melted butter. Sift together the dry Ingredients and add alternately to the egg yolks with the milk. Add vanilla and raisins and fold In the beaten egg whites. Turn Into cloth or steamer and steam 2-3 hours or until firm. ENJOY ... 83 BIG HANS (Big Dumpling) Shirley McCollum from Grandmother Mrs. John Peters 8-10 slices dry bread 1 Tbsp. butter 2 1/2 cups milk 1/2 cup raisins 4 beaten eggs 2 tsp. baking powder Flour to make a stiff dough like cake dough. Soak bread in the milk. Add remaining ingredients. Put in a cloth, tie and immerse in a kettle of boiling water. Cook 2 1/2 hours or until it springs back when you touch the cloth. Serve with the following sauce: HOT SAUCE - 1 cup 1/2 cup sugar 1/8 tsp. salt 11/2 Tbsp. cornstarch 1 1/2 cups boiling water Boil until thick and clear, stirring constantly. Remove from heat and add 1 Tbsp. butter. May add 1 Tbsp. lemon juice and 1 tsp. lemon rind OR l 1/2 tsp. vanilla OR 1/8 tsp. nutmeg OR 6 Tbsp. sweet red wine OR cooked raisins, cherries or prunes. 84 SWATEN GROTEN HANS Alta Hansen from Mary Wiese 3/4 cup melted lard 1/2 tsp. salt 1 cup sour cream Flour enough to thicken I cup fresh pork blood (like cake batter) 1/2 cup raisins Apple slices Combine ingredients and steam for 2-3 hours or until done. Serve with a sauce of: 1/2 cup raisins 2 peeled and sliced apples 2 cups water 1/2 cup sugar 2 Tbsp. cornstarch To make sauce: Combine cornstarch with sugar. Add water and stir to combine. Add fruit and boil until sauce is thickened. 85 LAVA MUHLBUDLE Alice Lohmeier Grau Alice's grandmother, a pioneer widow served this nourishing "rib sticking" dish in her sod home to her 10 children. 3 cups ground pork liver 2 1/2 cups white flour 1 cup cracklings 2 tsp. baking powder 1 cup ground fresh bacon 1 tsp. salt 4 eggs 2 tsp. cinnamon 1 1/2 cups milk 1 tsp. allspice 2 cups oatmeal 1/2 tsp. cloves Combine well; pour into a wet heavy cloth. Bring up the four corners and tie. Drop into a washboller of boiling salted water and boll for 2 hours. To serve - Slice and fry and serve with black strap molasses. 86 GRAHAM STEAMED PUDDING Ila Grimm 1/4 cup butter 3/4 cup raisins (or less) 1/2 cup milk 1 tsp. soda 1/2 cup molasses 1 tsp. salt 1 1/2 cups graham flour 1 egg Steam for 2 hours in either a steamer or in a greased coffee can. Eat with the following sauce: 1 1/2 cups water 1 egg 1/2 cup sugar 1 Tbsp. butter 1 Tbsp. cornstarch Vanilla Combine sugar with cornstarch. Add remaining ingredients and cook until thickened and clear. Serve warm over the graham pudding. 87 WEIHNACHTS PUDDING (Christmas Pudding) Mrs. Fred Spies 1 cup finely chopped suet 1/2 tsp. allspice 1 cup fine dry bread crumbs 1 tsp. cinnamon 1 cup dark corn syrup 3/4 cup milk 2 eggs, beaten 1 cup seedless raisins 2 cups sifted flour l/2 cup currants 1/2 tsp. salt 1/2 cup chopped apple 2 tsp. baking powder 1/2 cup chopped dates 1/4 tsp. baking soda 1 cup candied mixed fruit 1/2 cup sugar 1/4 CUP Chopped walnuts or 1/2 tsp. nutmeg blanched almonds Combine suet and crumbs; add syrup and eggs; blend. Sift dry ingredients and add to the first mixture alternately with the milk. Add fruits and nuts. Fill a well-greased 1 1/2 quart mold two-thirds full. Cover tightly. Steam for 2 1/2 hours. Serve hot with hard sauce. Serves 8-10. HARD SAUCE Beat 1/2 cup soft butter until fluffy; beat in 2 cups of powdered sugar, 1 tsp. rum extract, 1/2 tsp. ground nutmeg and a dash of salt. Chill before serving. 88 88 FORTCHEN (Fritters) The Bunz Family (Elke translated this from the original German recipe) 1 pkg. dry yeast 1/2 cup butter 1/2 tsp. sugar 3 eggs, separated 1/4 cup lukewarm water 2 1/4 cups flour 1 1/2 cups milk, warm 1 cup raisins, 1/3 cup sugar washed and drained Dissolve yeast and sugar in lukewarm water. Beat in the warm milk. Reserve 1/3 of the above mixture. Add flour, sugar, butter and raisins. Beat yolks and add to the reserved milk mixture. Combine flour mixture with egg yolk mixture. Beat egg whites and fold in carefully. Allow to rise for one hour. Fry in fortchen skillet or drop by teaspoonfuls into hot fat; fry until golden brown. Serve warm with sugar or jelly. 89 FRUIT FRITTERS Wallie Wilke 2/3 cup flour 4 Tbsp. melted butter 3/4 tsp. baking powder 2 eggs, separated 1/4 tsp. salt 1/2 tsp. vanilla or Cognac 1/4 cup white wine Combine all ingredients, adding beaten egg whites last. Then stir in sugared fruit such as apples, peaches, apricots, cherries or bananas. Drop by spoonfuls into hot fat. Fry. Drain and sift with powdered sugar or granulated sugar. "Auch der tod ist nicht umsonst er kostet das leben," Even death isn't free of charge, it costs us our life. 90 FUDGINS (Fritters) Dorothy Rowedder Darlene Schrum 1 pkg. dry yeast 2 cups milk, scalded and cooled 1 tsp. salt 2 Tbsp. butter 1/2 cup warm water 1 cup raisins, cooked 3 eggs, beaten and drained 1 cup sugar 4-4 1/2 cups flour Dissolve sugar and yeast in water. Allow to stand for 10 minutes. Add eggs, sugar, milk and butter. Stir in raisins and flour. Let rise, stir down and let rise again. Drop by teaspoonfuls into hot fat or "fudgin" pan. Fry until golden brown. Then drain and roll in sugar while warm. 91 FUDGINS (Fritters) Edna Kaspersen 1 pkg. dry yeast 5 Tbsp. sugar 1/2 cup warm water 5 eggs 6 1/2 cups flour 1 cup raisins 3 1/2 cups milk 1 tsp. cardamom I Tbsp. butter 1/2 tsp. nutmeg 1 Tbsp. salt Dissolve yeast In the warm water. Add 1 cup flour (enough to make a sponge); set In warm place. Scald 3 cups milk; thicken with 1/2 cup flour dissolved in 1/2 cup cold milk. Remove from fire. Add butter, salt and sugar. Cool until lukewarm and add eggs, one at a time. Add the sponge to this mixture. Add raisins, cardamom and nutmeg. Lastly add 5 cups flour. Set aside In warm place and allow to rise until almost double in size. Stir down once or twice, as time permits, and then drop by teaspoon into hot fat. Drain and roll in sugar while warm. 92 BRANDIED FRUIT CAKE Mrs. Jurgen Hinz Eldora Hofvander 1/2 pound butter 1/2 tsp. mace 1 1/4 cups sugar 1/4 pound chopped walnuts 5 large eggs 1/4 pound chopped Brazil nuts 1/2 cup white syrup 1/4 pound chopped pecans 1/2 cup brandy 1 cup seeded raisins 2 1/3 cups flour 1 cup light raisins 1 tsp. soda 1/2 pound candied pineapple 1/2 tsp. cinnamon 1/2 pound candied cherries 1/2 tsp. cloves 1/2 pound chopped dates 1/2 tsp. nutmeg 3/4 pound fruit cake mix Combine fruit and nuts with half of the flour. Cream butter and sugar, add eggs one at a time and beat well. Add brandy and syrup. Pour mixture over the floured fruits and nuts. Combine spices with remaining flour and add. Combine all together well. Line bottom of pans with waxed paper only, no grease. Bake in large bread pans 2 1/2-3 hours at 250 degrees and small bread pans for approx. 1 1/2 hours. Remove from oven and let sit in pan 30-45 min. Then pour brandy on top of cakes. Use 1/4 cup brandy on a large loaf and less on the small ones. Let cool thoroughly. Wrap and store in freezer to eat and enjoy. "Gabratene tauben fliegen keinem ins maul," Roasted doves don't simply fly into your mouth or Nobody Aets something for nothing. 93 and 94 GERMAN FRUITCAKE Dorothea Musfeldt 3/4 cup butter, softened 1/2 tsp. nutmeg 2 cups sugar 1 cup buttermilk 4 eggs, beaten 3/4 cup cherry preserves 1 tsp. soda 3/4 cup apricot preserves 1 tsp. cinnamon 1 tsp. vanilla flavoring 1 cup chopped nuts (A combination of 1/3 pecans, English walnuts and black walnuts is good.) Combine all ingredients except for the nuts. Beat at medium-high speed for 3 minutes. Fold in the nuts. Pour into a greased and floured bundt pan. Bake at 325 degrees for approx. 90 minutes or until cake tests done. Note: If your bundt pan has a teflon lining it may be necessary to bake your cake at 300 degrees or less. 95 FRAHM FRUIT CAKE (Soft) Lois Frahm from the Herb Frahm family 1 cup shortening (1/2 butter and 1/2 lard) 1 cup sugar 1 pkg. candied orange peel 1 cup syrup 1 pkg. candied lemon peel 3 eggs 1 pkg. candied citron 1 cup coffee 1 cup chopped raisins 7 cups flour 1 cup chopped currants 1 tsp. soda 1 cup chopped dates 1/2 tsp. cinnamon 1 cup chopped nuts 1/2 tsp. cloves 1/2 cup maraschino cherries 1/2 tsp. allspice (not drained) 1/2 tsp. nutmeg 1/2 cup fresh white grapes 1/2 cup wine Combine peels, fruits and nuts with the wine and allow to soak overnight. Combine cake ingredients'using standard methods. Combine the batter with the soaked fruit-nut mixture. Put in a very large greased angel food pan and bake at 250 degrees for 3-4 hours. May use a smaller pan and not bake as long. This is a lighter textured fruit cake. 96 APPLESAUCE FRUIT CAKE Shirley McCollum 1 cup shortening 1/2 tsp. cloves 2 cups white sugar 1/2 tsp. salt 1 egg 1 cup raisins 1 rounded tsp. soda 2 cups chopped dates 2 cups applesauce 2 cups chopped nuts 4 cups flour 1/2 pound cut up gum drops 1 tsp. baking powder 8 oz. candied fruit 1 tsp. cinnamon Cream the shortening and sugars. Add the egg. Dissolve soda in the applesauce and add alternately with the sifted dry ingredients. Add the nuts and fruit and pour into greased and floured loaf pans. Bake in a slow oven for 1 1/2 hours. 97 STREUSELKUCHEN (Crumb Cake) Maxine Becker Strecker 1/2 cup + 3 Tbsp. butter Pinch of salt 1 cup sugar 2 1/2 cups sifted flour 2 eggs 2 tsp. baking powder 1 tsp. vanilla extract Grated peel of 1/2 lemon Combine and cream sugar and butter. Add eggs and mix. Add flavorings and sifted dry ingredients. Pour into 9 x 13 inch pan or 9 Inch springform pan that has been greased and floured. STREUSEL TOPPING 1/2 cup + 2 Tbsp. butter 1/2 tsp. lemon or vanilla 2/3 cup sugar 1 tsp. cinnamon 1 3/4 cups flour Combine all ingredients using two forks until loose and crumbly. Sprinkle over batter and bake at 375 for 50 minutes. 98 ORANGENKUCHEN (Orange Cake) Mrs. Ed Stuhr 1 cup plus 3 Tbsp. butter 1 Tbsp. lemon juice 1 1/4 cups sugar 1 1/2 cups flour 4 egg yolks 1/2 cup cornstarch 3 whole eggs 1 cup blanched almonds Pinch of salt (finely ground) 3 Tbsp. orange liqueur 1 Tbsp. frozen conc. orange juice Grated rind of 2 oranges and of 1 lemon l/2 cup chopped candied orange peel Preheat oven to 375 degrees. Grease and flour a 14 x 4 1/2 inch loaf pan. Cream butter and sugar. Add eggs. Sift together the flour and cornstarch. Add flour alternately with the wet ingredients to the creamed mixture. Lastly, add the almonds and candied orange peel. Pour into prepared pan. Bake for 70 minutes. Cool in pan for 10 minutes before unmolding onto cake rack. 99 SOUR CREAM COFFEE CAKE Joleen Muhlbauer Cynthia Genzen 1/2 cup butter 2 cups sifted flour 1 cup sugar 1 tsp. soda 2 eggs 1 tsp. baking powder 1 cup sour cream 1/2 tsp. salt 1 tsp. vanilla Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well. Add dry ingredients alternately with the sour cream. Stir in the vanilla. FILLING AND TOPPING: Combine 1/3 cup brown sugar, 1/4 cup white sugar, 1/2 cup chopped nuts and 1 tsp. cinnamon. Grease and flour 9 x 13 inch cake pan. Pour half the batter into the pan. Top with 1/2 the crumbs. Repeat the batter and crumb layers. Bake for 25-30 minutes at 350 degrees. 100 KUCHEN Katherina M6eller, Germany 5 cups flour 1 tsp. grated lemon rind 1/2 tsp. salt 4 beaten eggs 3/4 cup sugar 1 cup milk 6 ounces butter 1/2 pkg. dry yeast Combine flour, salt and sugar. Cut in the butter and the lemon rind. Add eggs, milk and yeast. Spread into round ovenproof pan. Fill lined pan with peeled sliced fruit, such as plums, apples, or peaches. Sprinkle generously with sugar and cinnamon. Dot with butter. Bake at 425 degrees for 25 minutes. 101 PFLAUMENKUCHEN (Plum Cake) Katherina M6eller, Germany 2 cups flour 1 egg 1/4 pound butter ( 1/2 cup) Pinch of salt 1/2 cup sugar 1 tsp. baking powder Combine all the above and knead until a supple dough. Roll out and place in a 10 inch greased flan pan. Pit 2 pounds plums. Quarter or slice the plums and arrange in a circle on the dough. Sprinkle with a combination of 3/4 cup sugar, 1 tsp. cinnamon and 1/3 cup chopped almonds (or less). Bake at 375 degrees for 30 minutes. Variations: May also use apples or peaches. With apples, top with combination of 1 cup sour cream, 2 beaten eggs and 1/3 cup powdered sugar; or you may top with a meringue of 2 egg whites and 8 Tbsp. sugar. Top with the meringue after baking and return to oven to brown. 102 APFEL KUCHEN Mrs. Charley Gruhn 1/2 cup sugar 1 Tbsp. butter 2 cups flour 1 cup milk 1 Tbsp. baking soda 1 beaten egg 1/2 tsp. salt 2 1/2 cups sliced apples Combine cake ingredients using standard techniques. Put in a 9 x 13 Inch pan which has been greased and floured. Arrange apples over the top. Sprinkle with a combination of 2/3 cup sugar and 1 tsp. cinnamon. Drizzle 1 cup cream over the top. Bake at 375 for 10 minutes and then reduce oven temperature to 350 degrees and bake for an additional 30 minutes. "Dreitageger gas ist ist eine last" After three days a guest becomes a burden. 103 WEIHNACHTS STOLLEN Mrs. Ted Hansen 11 cups sifted flour 1/2 tsp. nutmeg 2 cups milk 1 Tbsp. grated lemon peel 1 1/4 cups melted butter 3 Tbsp. lemon juice 6 eggs 1 Tbsp.cognac 1 pound seedless raisins 1/4 pound chopped 1 pound currants blanched almonds 3/4 cup sugar 1/2 pound chopped citron 1/2 tsp. mace 1/2 tsp. salt 2 pkgs. yeast 1/2 cup warm water Dissolve yeast in the warm water. Combine other ingredients in this order - flour, milk, melted butter, eggs, raisins, currants, sugar, spices, peel, lemon juice, cognac, nuts, citron, salt and dissolved yeast. Raisins and currants should be soaked and plumped. Dough will be stiff. Fold dough until it is well mixed and smooth. Cover bowl and let sit in a warm place for 12 hours. Turn out onto floured board and knead. Place in 2 greased pans and let rise until double. Bake at 350 degrees for 1 hour. When still warm, spread with 1/4 cup melted butter, drizzle with 2 Tbsp. cognac and sift with 1/2 cup powdered sugar. 104 NUT CRACKER SWEET TORTE Marcy Ehlers 6 eggs, separated 1 1/4 tsp. baking powder 1/2 cup sugar 1 tsp. cinnamon 2 Tbsp. vegetable oil 1/2 tsp. cloves 1 Tbsp. rum flavoring 1 cup graham cracker 1/2 cup sugar crumbs (fine) 1/4 cup flour 1 square unsweetened 1 cup finely chopped nuts chocolate (grated) Preheat oven to 350 degrees. Line bottoms of two 8-9 inch round layer pans with aluminum foil. Beat egg whites until foamy. Beat in the sugar (1 Tbsp. at a time) until stiff and glossy. Beat egg yolks, oil and rum flavoring in a small bowl. Add 1/2 cup sugar, flour, 2 cups whipping cream, 1/2 cup powdered sugar and 2 tsp. rum flavor' ing. Whip cream and add sugar and rum. Decorate with chocolate curls. Chill for 7 hours or more for flavors to mellow. 105 DRECHTER KUCHA (Funnel Cakes) Kathy Volistedt 2 eggs 1 tsp. baking powder 1 1/2 cups milk 1/2 tsp. salt 2 cups flour (more or less) Combine all ingredients. Pour slowly into hot fat through a funnel or using a pitcher and making fancy designs while pouring. Drain on paper towels when golden. Sprinkle with powdered sugar. 106 GERTA'S BROCHEN Gerta Krabbenhoft, Germany 1/2 pound flour (2 cups) Salt 1/2 pound quark (dry cottage cheese) 1 egg, beaten 1/2 cup sugar 1 Tbsp. margarine 1 tsp. baking powder Sift together flour, salt, sugar and baking powder. Add the quark, beaten egg and margarine. Knead and form into 8 rolls. Top with cream to glaze. Bake at 360 degrees for 15 minutes. 107 EINFACH HONIGLEBKUCHEN (Honey Cake) Selma Dalgety 1/2 cup butter or lard 1 tsp. baking powder 3/4 cup sugar 1 tsp. cinnamon 2 eggs Pinch cloves 3/4 cup candied orange or lemon peel (chopped) 3/4 cup honey 1 tsp. rum flavoring 4 cups flour 1 cup chopped almonds Cream butter and sugar. Add eggs and beat well. Add orange or lemon peel, honey, baking powder and flour. Lastly stir in the spices, rum flavoring and chopped almonds. Knead into a smooth dough. Place in greased jelly roll pan (10 x 15 inch) and press or roll even. Bake at 350 degrees until brown (approx. 20 minutes.) While still hot spread on the icing and cut. EIWEISSGLAZER (icing) 1 cup powdered sugar 2 egg whites 1 tsp. lemon juice Mix and beat hard, using electric mixer if possible. Icing is nice and white and spreads well. 108 JAN HAGEL Joelle Puck 1 cup sugar 1 egg yolk 1 cup butter 1 tsp. almond extract 2 cups flour (scant) 1/2 cup sliced almonds Cream sugar and butter; add yolk and beat. Add flour; pat and spread very thin in jelly roll pan. Brush with slightly beaten egg whites. Pat sliced almonds on top. Bake at 300 for 25 minutes. Cut in diamond shape pieces. Remove from pan at once. Good with coffee or tea and a smile. 109 ISRAEL COOKIES Luella Gruhn from Mrs. Hans Detlefsen 1 cup butter or oleo 4 egg whites 1/4 cup sugar 1 cup sugar 4 egg yolks Vanilla and salt 3 cups flour coconut or pecans (optional) Cream butter and 1/4 cup sugar. Add egg yolks, then the flour. Roll out very thin and cut. Place on lightly greased cookie sheet. Then combine the following: 4 egg whites, beaten, 1 cup sugar, salt and vanilla. Add some coconut or pecan pieces. Put a dab on each cookie and bake in slow oven until light brown. 110 BROWN COOKIES Tena Arp 1 cup sugar 2 cups flour 3/4 cup shortening 2 tsp. soda 4 Tbsp. molasses 1 tsp. cinnamon 1 egg 1 tsp. ginger Pinch of salt Combine sugar,and shortening. Add molasses and cream well. Sift dry ingredients and add to the creamed mixture. Mix well. Form into balls and roll in sugar. Do not flatten. Bake. 111 GOLD COOKIES Ida Wiese 2 1/2 cups sugar 1 cup butter 3 egg yolks, beaten 2 1/2 cups flour 1 tsp. cream of tartar 1 tsp. soda 1/4 tsp. salt Cream sugar and butter. Add egg yolks, then the sifted dry ingredients. Make in little balls and bake in slow oven. 112 GRANDPA'S MOLASSES COOKIES Linda Ahrendsen 3/4 cup shortening 1/2 tsp. salt 1 cup brown sugar 1 tsp. cinnamon 1/4 cup molasses (Brer Rabbit Green Label) 1 egg 1/2 tsp. ginger 2 1/4 cups flour 1/4 tsp. cloves 2 tsp. soda Cream shortening and brown sugar. Add molasses and egg and mix well. Sift dry ingredients together and add to the first mixture. Chill dough for 1 hour or more. Roll into balls. Dip the tops in sugar. Place 2 1/2 inches apart on a cookie sheet. Bake at 375 degrees for 10-12 minutes. Makes 4 dozen cookies. 113 DARK PEPPERNUTS Betty Andresen Katie Petersen, Dorothy Rowedder 1 cup lard 2 eggs 1 cup white sugar 1 tsp. soda 1 cup dark syrup 1 tsp. anise oil 1 tsp. salt 5 cups flour Combine the lard, white sugar, syrup and salt. Bring to boil. Cool and add the eggs, soda and anise oil. Add the flour and mix well. Roll in small rolls the diameter of a pencil. Pinch off and bake. 114 WHITE PEPPERNUTS Beverly Grundmeler 1 cup white syrup 1 tsp. soda 1 cup sugar 1 tsp. salt 1 cup margarine or Crisco 1/2 tsp. Cloves 2 eggs 1/2 tsp. anise extract 1 tsp. cinnamon 5 cups flour Combine syrup, sugar and margarine or Crisco and bring to boil. Boil one minute. Remove from heat and cool a little. Add eggs, soda and spices. Mix, then add the flour to make a stiff dough. Roll into strips the size of a pencil and chill until firm. Cut in small pieces and bake on a cookie sheet. Bake at 350 for 7-8 minutes. Watch as they burn easily. Makes a large batch. 115 Grandmother Peters' WHITE COOKIES Mrs. Jurgen Hinz 2 pounds white flour (4 cups) 2 1/2-3 Tbsp. lemon juice 1 pound butter 1 1/2 tsp. lemon rind (approx.) 1 pound sugar (2 1/4 cups) Pinch cardamom 1/4 pound finely ground almonds 1 tsp. baking ammonia 3 eggs Combine all ingredients. Note-start with lesser amount of flour. Chill dough, roll, cut out and bake. Bake at 350 degrees for 8-12 minutes. Watch carefully. Use ungreased cookie sheet. May brush tops of cookies with slightly beaten egg white and sprinkle with pearl sugar or colored sugar before baking. 116 CHRISTMAS COOKIES Rowedder family by Verna Frahm and Lois Frahm 1 cup butter 1/2 tsp. cinnamon 1 cup brown sugar 1/2 tSp. Cloves 1 cup white sugar 1/2 tsp. nutmeg 2 eggs 1 cup chopped nutmeats 3 cups flour 2 cups chopped raisins 1 tsp. salt 1 tsp. vanilla 1/2 tsp. soda dissolved in 2 Tbsp. sour milk Cream the butter and the sugars. Add the eggs and beat. Sift together the flour, salt and spices. Add the flour mixture alternately with the soda and sour milk to the creamed mixture. Lastly add the nuts, raisins and vanilla. Roll into balls. Bake at 325 degrees until done. 117 CARDAMOM COOKIES Amanda Puck 1 cup butter 1 tsp. crushed cardamom seeds 1 cup white sugar 3 cups flour 2 eggs l tsp.soda 2 tbsp. cream 1 tsp. baking powder 1/8 tsp. salt Combine ingredients well, Shape into balls and flatten with fork. Bake in slow oven. 118 ALMOND COOKIES Amanda Puck 1/2 cup butter 1/2 tsp. almond flavoring 1/2 cup margarine 2/3 cups finely chopped almonds 1/2 cup sugar 1 1/2 to 1 3/4 cups flour Cream butter and sugar. Add flavoring, flour and nuts. Chill. Form into small crescents and bake in 350 degree oven until delicately browned. Cool and roll in,powdered sugar. 119 AMMONIA COOKIES Tena Arp 1 cup butter 1 tsp. salt 2 cups sugar 2 1/2 cups flour or more 1 large tsp. ammonia-crushed 1/2 cup chopped nuts 1 tsp. vanilla 1 egg white, beaten stiff Combine and bake in a slow oven (300 degrees) until light brown. Ammonia Cookies Elaine Struve 1 cup Crisco 1 egg white, beaten 2 cups sugar 1 tsp. baking ammonia 1 tsp. salt 1 1/2 to 2 cups flour 1/4 tsp. crushed cardamom seeds Nuts (optional) Cream shortening, sugar and salt. Add ammonia, cardamom and egg white. Add the flour very gradually, after the first cup, to keep the dough sugary. Pinch off small pieces and roll into ball shape. Bake in a slow oven. 120 SCHMALZKUCHEN Grandmother Peters Schleswig, Germany 1/2 cup schmalz* or butter 3/4 cup sugar 1/2 cup butter 1 1/2 to 2 cups flour 1 tsp. powdered ammonia dissolved in 1 Tbsp. water Coconut or a little chocolate may be added. Combine and roll into balls and bake in a 350 degree oven for 10 minutes. *Schmalz is the leaf lard pulled from the inside of the pork ribs or Gansfett (Goose Lard). Another use for Gansfett or Schmalz. Pull the yellow solid fat from the inside of the goose and add to the clear fat drained from roasting the goose (or use leaf lard). Heat until it is liquefied. Add a quartered onion and one unpeeled, but sliced apple. Cook until the onion is soft but not brown. Strain all through a fine sieve. Chill. When solid again, the schmalz may be spread on dark bread as we do butter. "Quark" (cream cheese or solid cottage cheese) may be spread over the schmaiz. 121 121 FROSTED RAISIN CREMES Betty Flanagan 2 cups boiled raisins (save the juice) 1 cup raisin juice (add water if needed) 1 tsp. baking soda 2 beaten eggs 1 1/2 cups sugar 2 tsp. cinnamon 1 cup margarine 1/8 tsp. salt 3 1/2 cups flour 1 tsp. vanilla Boil raisins 20 minutes; cool. Add soda to raisin juice. Add the rest of the ingredients. Spread in thin layer in greased jelly roll pan. Bake at 350 degrees for 15-20 minutes. Frost while warm with 2 cups powdered sugar, 1/4 cup margarine, 1/2 tsp. vanilla and hot water to make frosting consistency. 122 DEUTSCHE PFANNKUCHEN Ida Kusel 4 eggs 1 1/2 cups flour 1 tsp. salt 2 1/2 cups milk Combine ingredients; do not beat eggs very much. Cakes will be very thin. GERMAN FLAT PANCAKES Sue Puck 2 beaten eggs 1 tsp. sugar 2 3/4 to 3 cups milk 1 tsp. salt 2 cups flour Batter is thin, as are the pancakes. 123 FLENSJES (Very Thin Pancakes) Judith Hackman 3/4 cup flour 2 cups milk 3 eggs Powdered sugar Pinch of salt Place flour in mixing bowl. Make a well in the flour; beat the egg with the salt and pour Into the well. Mix thoroughly with a wooden spoon. Add the milk very gradually, stirring well. Heat a 6-inch skillet; add a little lump of butter and grease the bottom. Pour in a small quantity of batter. Tip the skillet and let the batter spread out. Brown on one side only. Sprinkle with powdered sugar, roll up with two forks, and place on a warm dish. There are various ways of eating these fiensies. If you bake them a day In advance, don't roll them up, but put layers of custard sauce in between. Chill well and cut before serving. May also spread with jam or marmalade. 124 GERMAN POTATO PANCAKES 2 1/4 cups coarsely shredded peeled potatoes 1/2 cup sliced green onions 1/3 cup flour 1 egg 1/2 tsp. salt Pinch of pepper Combine all ingredients. Heat 2 Tbsp. oil in a hot skillet. Pour batter (1/4 cup at a time) into the oil. Spread to flatten. Fry on one side, then flip to fry on second side. As a variation, you may add less onion and add some chopped apple instead. 125 BUTTERMILK PANCAKES 1 cup flour 1/2 tsp. salt 1 Tbsp.sugar 1 egg 1 tsp. baking powder 1 1/4 cups buttermilk 1/2 tsp. baking soda 2 Tbsp. oil Combine all ingredients and fry on greased skillet. HOMEMADE SYRUP 2 cups water 1 tsp. maple flavoring 1 cup white syrup 1 tsp. vanilla 1 cup brown sugar Dash of almond flavoring 1 tsp. caramel flavoring Combine water and sugars and boll for 5 minutes. Remove from heat and add the flavorings. 126 BAUERNFRUHSTUCK (Breakfast Dish) 1 pound bacon, diced and browned, save the bacon grease 1 1/2 cups chopped onion 3 pounds potatoes, scrubbed, not peeled, boiled, not too much 12 eggs 1 to 2 tsp. salt 3 Tbsp. milk 1/4 tsp. pepper 6 Tbsp. chopped parsley Pour 1/3 cup bacon grease in a fry pan; add onions and cook until onions are transparent. Add sliced potatoes and more grease if necessary. Cook 10 minutes or until light brown. Turn when necessary. Add mixture of the eggs, milk, parsley, salt and pepper and diced cooked bacon. Cook without stirring 6-8 minutes so as to steam and set the eggs. Shake pan to make sure the potatoes aren't sticking. Serves 6. 127 FRIED MUSH 3 cups corn meal 4 quarts water 2 1/2 cups water 1 heaping cup flour l/2 tsp. salt Combine cornmeal and 2 1/2 cups water well. Add salt and rest of water. Cook for 20 minutes. Add flour and mix well. Simmer a bit. Pour into bread pans and cool. To serve, slice 1/4 inch thick and deep fry or pan fry until crisp. Serve with honey or maple syrup. 128 WASH DAY DINNER Dorothy Schrum 5 eggs, beaten 1 cup milk Dry bread crumbs or flour to make a thin batter Line greased skillet with bacon slices. Pour in the batter. Top with more bacon slices. Bake at 350 degrees for one hour. Serve with apple mousse. "Besser stumm als dumm," Better to remain silent than to show you are stupid. 129 HEAD CHEESE Mrs. Jurgen Hinz Mrs. Wm. Jensen Cook hogs head which has been cleaned and cut up. Boil in salted water until tender. Remove all the meat from the bones. Reserve the water to cook grit. Finely dice the cooked meat or grind the meat with several onions. Add salt, pepper, cloves, allspice and thyme. Add only a very little of each or to taste. May add sage. Add vinegar - approximately 1/4 cup to 1 quart of ground meat. Combine well and put in a crock, colander or bowl. Cover with a clean cloth and a plate. Weight down the plate to press out the fat. Chill. Good sliced and served with rye bread. 130 GERMAN GRIT Annie Ewoldt Many different recipes exist for this old favorite. Depending upon which area of Germany the family came from, ingredients could vary slightly, but the end result Is always a wonderful traditional dish. Meat may be hog head, beef or pork heart or tongue, pork shoulder or ham bone with a bit of ham as available. Boll the meat in salted water until well done. Save the meat to grind for head cheese. To the juice (approx. 1 gallon) add 1/2 cup brown sugar, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. allspice, 1/4 tsp. cloves and salt to taste, 4 pounds of steel cut oats and 2 cups raisins. Cook until thick - several hours - stirring often. Pour into bread pans or plastic containers in meal-size amounts. May be frozen. To serve slice and fry to brown on both sides or heat in the microwave. Serve with dark corn syrup. *You may wish to use old fashioned rolled oats or barley grits or buckwheat grits in place of the steel cut oats. Some families add several handfuls of cracklings or of chopped meat to their grit. 131 KNIP Linda Ahrendsen 1 hog head - 6 cups meat Quick oatmeal - 6 cups Salt Allspice - 2 tsp. Boll the hog head in salted water until tender. Grind the meat using both lean and some fat. Cook the oatmeal separately. Proportions: Use 1 cup hog meat to 1 cup oatmeal until all the meat is used. Add allspice and combine. Refrigerate the mixture. To serve, slice the knip, fry until brown. Serve with syrup and bread. 132 BUTCHERING AND PRESERVING MEAT Bertha Ruhde Early March was usually butchering time for pork. The shoulders were trimmed of fat and cut in cubes. The cubes of meat were browned in the oven, then placed in jars and cold packed for later use. It was always handy to have on hand in case of extra men or company. The hams were soaked in a brine for 6 weeks, and then smoked. They were wrapped in newspapers and brown paper sacks and placed finally in burlap sacks. These sacks were buried in the oats bin and pulled out when needed. The bacon was either used as fresh "side pork" or smoked. Many people also browned pork chops, side pork or pork patties, layered them in crocks and covered them with fresh rendered lard to use later. The crocks of meat were stored in the basement, which was much cooler than our basements are nowadays. 133 LIVER SAUSAGE Luella Gruhn 1 1/2 pounds uncooked liver 3/4 cup flour 1 1/2 pounds uncooked pork 6 Tbsp. margarine Medium onion 3 1/2 cups milk 1 Tbsp. salt 3 eggs, beaten untill fluffy 1 tsp. pepper Grind together at least 3 or 4 times the liver, pork and onion. Season with the salt and pepper. Combine the flour, margarine, then the milk and cook like a gravy. Allow to cool and add the three beaten eggs. Add the liver, pork and onion mixture. Combine well. Fry a little in a pan and add additional salt or pepper as needed. Pack in pint or halfpint jars, not too full. Cold pack 11/2 to 2 hours. DELICIOUS. 134 LIVERWURST Mrs. August Ploog Ella Sonksen 1/2 pound salt 2 hog heads 2 1/2 ounces white pepper 2 livers 1/4 pound raisins 1 cheek fat 4 medium onions 3 pounds ground beef Cook the meat, cool and pick off the bone. Combine with the rest of the ingredients and stuff into casings, Cook for 15 minutes. Remove from the hot water and place in cold water. Cool for one day; then smoke for 4-5 hours. Store in cool place. Makes 25 pounds of wurst. "Morgenstund hat gold im mund," Up at an early hour puts money in your mouth as the early bird Aets the worm. 135 BLOOD PUDDING Mrs. Lena Kuhl 1/2 sieve flour 2 Tbsp. salt 1 tsp. allspice 11/4 cups milk 2 cups blood 2 Tbsp. sugar 2 Tbsp. syrup 3/4 cup melted lard Combine all ingredients. Take a large square of heavy cloth, wet it and sprinkle the center with flour. Put the cloth into a large colander and pour the pudding mixture into the cloth, bringing up the four corners loosely and tying with string. Put into a large kettle of boiling water and cook approximately 11/2 hours or until firm. Slice and serve with syrup. 136 OATMEAL BLOOD PUDDING Kathryn Volistedt 1/4 cup sugar 1/4 tsp. cloves 2 1/2 cups oatmeal, soaked in 2 Tbsp. salt 1 1/2 cups boiling water 3/4 cup cracklings 3/4 cup raisins 2 cups blood 1 tsp. allspice 1/4 cup melted lard Combine all ingredients. Take a large square of heavy cloth, wet it and sprinkle the center with some flour. Put the cloth into a large colander and pour the pudding mixture into the cloth, bringing up the four corners loosely and tying with string. Put into a big kettle of boiling water and cook for approximately 11/2 hours or until firm. Slice and serve with syrup. 137 BLAUTWURST (Bloodwurst) Mrs. Fred Spies Mrs. Albert Genzen 1 gallon fresh pork blood 1 cup cracklings 1 cup raisins 1/2 cup lard 1 cup flour 2 tsp. salt 1 1/2 cups sugar 2 tsp. cinnamon Catch fresh blood at butchering time. Catch in a crock and stir with a wooden spoon continuously until it is cool and won't clot. Combine all ingredients and pour into casings (available at butcher shops) or sew sacks the size of large casings. Mom used heavy sugar sack material. Wet the cloth sacks and fill. Tie shut. Drop in large kettle of boiling water and boil until firm - about 15-20 minutes or less. Cool and refrigerate. To serve, slice and fry and serve with syrup. Remove cloth sack before slicing. 138 BLOOD AND BARLEY Pearl Dammann Gallon fresh blood 3 Tbsp. salt 1 lb pounds jowl meat 1 box barley Sage to taste Catch blood while butchering. Add 3 Tbsp. salt per gallon of blood. Stir continuously. Cool and refrigerate overnight. Soak barley overnight and cook using jowl meat and barley. Add sage to taste. 139 METTWURST Mercedes Bowers 12 pounds ground pork 5 pounds ground beef 1/3 pound salt 3 Tbsp. sugar 1 Tbsp. salt petre 1 tsp. pepper Combine all ingredients and knead at least 20 minutes. Store overnight In an enamel or glass container to cool and season. Put into casings and smoke moderately. Simmer 20 minutes before using. 140 MINCEMEAT 4 1/2 pounds lean meat, chop or grind 6 cups apple cider 1/2 pound mixed candied fruit 3 cups cider vinegar 2 Tbsp. cinnamon 11 cups sugar 1 Tbsp. cloves 8 1/2 pints ground tart apples 1 Tbsp. nutmeg 2 cups chopped suet 1 Tbsp. salt 2 cups seeded raisins Juice of 1 lemon 2 cups seedless raisins 1 Tbsp. black pepper 2 cups currants Combine all ingredients. Simmer one hour. Cool and can or freeze until ready to use. May add 1 cup cognac or whiskey. 141 PREPARED HORSERADISH 1/2 cup raw horseradish, scraped and diced 3/8 cup water 3/8 cup white vinegar 1 tsp. lemon juice Grind horseradish and rest of the Ingredients. Store In refrigerator in a tightly sealed jar. HORSERADISH SAUCE FOR MEAT DISH 1 cup sour cream 1 tsp. sugar 1/3 cup horseradish 1/4 tsp. salt 1 medium apple, peeled and shredded 1/2 tsp. lemon rind Combine ingredients well. Cover and chill. Excellent with beef roast. 142 RAHMMARINADE (Sauce for salad, meat or vegetable) 1 tsp. prepared mustard 2 Tbsp. flour 1 tsp. salt 1 tsp. butter Dash of pepper 1 beaten egg yolk 1 1/2 tsp. powdered sugar 1/3 cup vinegar 1/2 cup heavy cream, whipped Combine all ingredients except the cream. Heat slowly and beat until thick. Cool and add the whipped cream. This is excellent served over any vegetable, meat or green salad. May vary the recipe by adding cheese, wine, lemon rind, onion, horseradish, orange juice or use your imagination. 143 SCHLAGSAHNE (Whipped Cream) Ever wonder how the Germans get their real whipped cream to stand up on their beautiful tortes? Over low heat dissolve 1/2 tsp. unflavored gelatin in 1-2 tsp. water. Cool slightly, but still must remain liquid. Whip 1/2 pint cream. As the cream begins to stiffen, gradually add the dissolved gelatin. Add 2 Tbsp. powdered sugar and flavoring. Will keep one to two days in the refrigerator. FALSCHER SCHLAGRAHM (False Whipped Cream) 2 cups milk Dash of vanilla 2 Tbsp. sugar 1 Tbsp. cornstarch or flour Bring to a boil 1 cup of the milk, sugar and vanilla. Combine cornstarch with remaining cup of milk. Combine two mixtures and cook over moderate heat until clear, stirring constantly. Cool and chill overnight. Beat before using. 144 PLAIN VANILLA CREAM 2 cups milk 7 Tbsp. sugar 1 tsp. cornstarch 1 tsp. vanilla 4 egg yolks 1 tsp. vanilla 1 envelope gelatin dissolved in 1 cup cream - whipped Combine sugar, cornstarch, milk and egg yolks. Heat until near boiling point. Remove from heat and stir until it thickens. Fold in whipped cream and vanilla and chill. 145 HOMEMADESOAP Luella Gruhn 1 - 8 ounce can lye 21/2 pints RAIN water (A MUST) 6 pounds grease Heat the grease and strain. Measure and set aside to cool. Combine lye and water and stir slowly into the cooled but not congealed grease. Use a granite dishpan or crock. Stir all the time while pouring lye and water mixture into the grease. Use a wooden stick to stir. When mixture is about the color and consistency of honey, pour into wet towel lined boxes and allow to stand overnight or until hard enough to cut into squares. Keep from intense heat or cold till real dry. Ripen several weeks before using. May add old perfume, 2 Tbsp. Borax, oil of peppermint or wintergreen. We used clean half gallon milk cartons to pour it into to set. 146
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