Wendish Recipes from Texas

[Olga Drozd]

The Wendish (Sorbs - Lusatians) settlers of Texas provide a uniquely interesting sidelight in ethnic history.  Both in Europe and in Texas they have been associated with the Germans by geography and little else.  Clinging to their culture as a Slavic island in a German sea—their language is closely related to Polish, Kashubian, Czech and Slovak.  The ancestral homeland of these people is in East Germany along its southern border with Poland. Due to the process of assimilation following German settlement, many Slavs west of the Oder adopted the German culture and language. Only some rural communities which did not have a strong admixture with Germans and continued to use West Slavic languages were still termed Wends. With the gradual decline of the use of these local Slavic tongues, the term Wends slowly disappeared, too. In 1853 two groups of Wends in two small ships, sailed for Texas.  One vessel was lost at sea and the other capsized off the Cuban coast.  A German society in New Orleans raised funds to bring the 35 remaining families from Cuba to Texas.  Once again these refugees were settled among Germans--this time, Germans who lived at Industry, Cat Spring and New Ulm.  But their letters home were so encouraging that within a year 580 more Wends decided to make the perilous voyage. They came aboard an English sailship, the Ben Nevis, which docked at Galveston on December 16, 1854.

Today the main centers of Wendish culture in Texas are at Serbin, Giddings, Fedor, Warda, Manheim, McDade, Loebau, Lincoln, Winchester, LaGrange and Walburg.  Wherever found they are gregarious and convivial people, still very much in the habit of turning work into social occasions.  Some of the women may gather for afternoon sewing, and quilting parties with refreshments of coffee and assorted cakes, jellies, jams and cheeses.  Texas Wends convene at McDade the second Saturday of July for an annual Watermelon Festival and the attendant barbecue, music and crowning of the queen.  Historic St. Paul's Lutheran Church at Serbin is the scene of a community wide reunion, also in July.  Outdoor religious services are conducted, followed by dinner on the grounds, visiting and entertainment provided by children of the parochial school. 

Every year, on the fourth Sunday in September, hundreds of Texans—many of whom, have rediscovered their Wendish roots—gather in Serbin for the Wendish Festival. If you go, don’t be surprised if you meet people who drink beer like Germans but paint Easter eggs like Ukrainians, and who speak German but can sing hymns in a language that sounds more like Czech.

LINK>>>>>http://www.texascooppower.com/texas-stories/history/wends-of-change/

WENDISH LENTIL SOUP:

1 pound lentils
1 ham bone or 1 cup diced ham
1 large onion
1/2 cup diced celery
Water to cover
1 1/2 cups diced potatoes
1 cup diced carrots
Salt to taste

Wash lentils and soak overnight.  Drain.  Place lentils, ham bone, onions and celery in a kettle.  Cover with water and bring to a boil.  Reduce heat and simmer 1 hour.  Add potatoes and carrots.  Continue cooking 30 to 45 minutes until done.  When serving, add vinegar to taste, if desired.

Mrs. Emma Wuensche; McDade.

WENDISH BEER SOUP:

4 cups milk
2 large eggs, slightly beaten
2 Tablespoons butter
1/3 teaspoon salt
1/2 cup sugar
1/4 cup raisins
1/3 cup flour
12 ounces beer
1/3 teaspoon nutmeg

Heat milk, eggs, butter, salt and sugar together.  Cook raisins in a small amount of water 10 minutes.  Add raisins to other mixture.  Mix flour with the beer and add to soup add nutmeg.  Boil slowly about 30 minutes.  Serve while warm.

Mary Schimank and Alice Schluecher; Houston

WENDISH SLAVIC BREAD SOUP:

8 cups stale dark bread- cut up in small pieces (rye, whole wheat, etc.) moistened with water
2 medium onions, chopped
1 to 2 carrots, sliced
1 leek, white part with a bit of green, sliced
Few sprigs parsley
6 green beans OR 2 to 3 Tablespoons Lima beans OR peas
1 celery stalk
1 celery root or parsnip, chopped
8 cups salted water

Dash of nutmeg
1 cup milk
3 large egg yolks
Salt and pepper to taste

Cook all the vegetables, with the bread in salted water.  When vegetables  are soft about 45 minutes, remove from broth and rub them through a sieve or ricer.  Return strained vegetables to broth.  Add nutmeg and milk, stir thoroughly and bring to a simmer but do not boil.  Dilute beaten egg yolks with a few spoonfuls of the broth and blend into soup, being careful not to curdle.  Season to taste and serve with croutons or slices of hard cooked egg. Serves 6.

WENDISH BROTSUPPE:

6 slices stale Pumpernickel or rye bread
8 cups homemade rich beef stock
1 onion, chopped
2 Tablespoons lard
1/4 cup sour cream
Salt to taste
Freshly ground black pepper

Cut the bread into small pieces and add the heated beef stock.  Allow to stand until the bread softens.

Saute the onion in the lard until it is soft and golden brown, then add it to the bread and stock and simmer for 30 minutes.  Add the sour cream and season to taste.  Serves 6.


WENDISH GREEN TOMATO RELISH:

2 gallons sliced green tomatoes
1 gallon sliced onions
3 cups sugar
1 1/2 cups vinegar
1 1/4 cups water
1 teaspoon cloves
1 1/4 teaspoons pepper

Mix tomatoes and onions thoroughly.  Let stand 2 hours.  Drain and discard liquid.  To the drained tomatoes and onions add remaining ingredients.  Bring to boiling point and simmer for 15 minutes.  Put in hot jars and adjust lids.  Process in boiling water bath for 5 minutes.

Mrs. Arnold Kasper; Warda

WENDISH KOHLRABI:

6 to 8 kohlrabies, pared and diced or sliced thin
Salted water to cover
Sugar to taste

1 Tablespoon butter
2 teaspoons flour

In a pot add kohlrabies and cover with salted water and a little sugar.  Simmer until tender about 45 to 50 minutes.  To thicken gravy, mix 1 Tablespoon butter with 2 teaspoons flour and in small pieces drop into broth and stir until dissolved in broth.  Serves 6.

WENDISH SLAVIC OVEN STEW:

10 medium onions, minced
8 to 10 large tomatoes, sliced - divided
1/2 cup rice
6 to 8 potatoes, pared and sliced
5 lamb chops
5 pork chops
1 eggplant
6 green peppers
1 cup diced okra
Salt and pepper to taste
2 Tablespoons butter

Cover the bottom of a roaster with onions.  Arrange half of the tomatoes on onions.  Spread rice over tomatoes.  Add potatoes, then chops.  Alternate lamb and pork. Pare and dice eggplant.  Remove seeds from peppers and cut into thin rings.  Cover chops with eggplant and pepper slices. Add another layer of tomatoes. Cover with a layer of okra.  Sprinkle with salt and pepper and dot with butter.  Cover roaster and bake at 450º F. for 1 hour.  Reduce oven temperature to 350º F. and cook for another 30 minutes or until done.

Mrs. Mary Schimank; Houston

WENDISH MASHED TURNIP AND POTATOES:

1 pound turnips, diced
2 cups broth (or less)
1 pound potatoes, sliced
2 to 3 slices well done crisp bacon, crumbled
Bacon fat
Salt and pepper to taste

Simmer turnips until half done about 20 minutes in broth saved from cooking ham, or made with vegetables and a ham bone.  Add potatoes and continue simmering until both are done and tender.  Drain, mash and season, and serve topped with crumbled bacon and bacon fat.  Serves 6.

WENDISH SALT HERRINGS IN CREAM SAUCE:

6 herring fillets (Matjes herrings preferred)
1 cup buttermilk

1/2 cup sour cream
1/4 cup yogurt
Salt, sprinkle
Freshly ground black pepper
1 teaspoon sugar
Juice of 1 lemon
1 onion, grated
1 Tablespoon tomato puree
2 Tablespoons prepared horseradish
2 apples, peeled, cored and finely diced
1 sour pickle, finely diced
2 Tablespoons finely chopped dill

Place the fillets in the buttermilk for 2 to 3 hours.  This will reduce the salty flavor of the herrings.

To prepare the cream sauce, combine the sour cream, yogurt, salt and pepper, and whisk lightly.  Add the sugar, lemon juice, onion, tomato puree, horseradish, apples and pickle, and mix them thoroughly together.

Drain the fillets and arrange either whole or cut into pieces on a serving platter with the sauce poured over.  Refrigerate for several hours before serving and garnish with finely chopped dill.  Serves 6.

WENDISH SAUERBRATEN:

1 (6 pound) choice roast beef
4 cups buttermilk
2 large onions
2 bay leaves
6 whole cloves
1 1/2 teaspoons salt
1/2 teaspoon pepper

4 Tablespoons butter
2 Tablespoons mustard
1 Tablespoon brown sugar
4 Tablespoons all purpose flour

1 cup water
1 smoked ham hock
1 cup water

Wipe meat with a damp cloth.  Put in a deep pan or dish and cover with buttermilk, sliced onions, bay leaves, cloves, salt and pepper.  Place in the refrigerator for 24 hours, turning meat often.  Remove from spiced buttermilk and wipe dry. Reserve 1 cup spiced buttermilk.  Rub the meat with butter and mustard, spread brown sugar over the top and sprinkle with flour.  Place in a roasting pan and add 1 cup water and 1 cup of the spiced buttermilk.  Cover and cook in a preheated 400º F. for 1 hour.  Add ham hock and another cup of water.  Turn heat down to 350º F. and bake until meat is tender enough to slice.  Remove and pour gravy from the roasting pan into a serving dish.  Makes 14 to 16 servings.

WENDISH WIENERSCHNITZEL

1 cup all purpose flour
1 teaspoon salt
1 teaspoon parsley flakes
1/4 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cloves

1 large egg, beaten
1 cup milk

6 medium veal cutlets
4 Tablespoons butter
Juice of 1 lemon

Combine dry ingredients in a wide bowl.  In another bowl mix egg and milk.  Dip cutlets in flour mixture, then in milk, then again in flour mixture to make a crust.  Fry in butter over medium heat.  Place on a warm platter.  Melt 4 Tablespoons butter in a skillet and add lemon juice.  Heat 1 minute.  Pour over each cutlet and serve at once.

Mrs. Leona Haniff; Giddings

WENDISH SLAVIC SUPPER OATMEAL:

2 cups old fashioned rolled oats
4 cups water
Salt to taste
6 Tablespoons lard or bacon fat
1 large onion, chopped

Simmer oatmeal in water with salt and 2 Tablespoons of the lard or bacon fat for 25 to 30 minutes, stirring constantly.  Fry onion in the remaining lard; pour over oatmeal. Serves 6.

WENDISH BUTTERMILK DUMPLINGS:

3 large eggs, separated
1/2 cup sour cream
1/2 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda, dissolved in
1 Tablespoon boiling water
Flour
Seasoned chicken, duck or goose broth

Beat egg yolks until thick.  Add sour cream, buttermilk, salt and baking soda which has been dissolved in boiling water.

In a clean bowl beat egg whites until stiff. Fold in the egg yolk, sour cream, buttermilk, salt and baking soda mixture into the stiffly beaten egg whites.  Fold in enough flour to make a stiff batter.  Drop by spoonfuls into seasoned chicken, duck or goose broth and boil, covered, at low heat 20 minutes or until no raw dough shows.  Serve hot.

WENDISH HOMEMADE NOODLES

6 large eggs
6 Tablespoons light cream
1 teaspoon salt
4 1/2 cups all purpose flour

8 cups boiling water with 2 Tablespoons salt to boil noodles

Combine eggs, cream and salt.  Beat thoroughly.  Stir in flour gradually to form a dough that can be made into a ball.  Knead on a lightly floured surface for 8 to 10 minutes.  Divide dough into 4 portions.  Cover dough and let dough rest for 10 minutes.  On a lightly floured surface roll each portion, stretching dough, until paper thin and transparent.  Let dry 30 minutes.  Cut into strips of desired widths.  Drop into boiling salted water and cook for about 6 minutes.  Drain.  Makes 2 pounds of noodles.

Mrs. Mary Schimank; Houston

WENDISH WILTED LETTUCE:

1 head lettuce
1 small onion, diced
5 to 6 slices bacon
1/4 cup bacon grease
1/4 cup vinegar
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup water

Break lettuce into small pieces.  Place in bowl with onion.  Dice bacon and fry until crisp.  Drain and reserve bacon grease.  Add bacon to lettuce and onion.  Combine bacon grease, vinegar, sugar, salt, pepper and water.  Bring to a boil, stirring.  Pour over salad while hot.  Toss well.  Serves 6.

Mrs. R. H. Wuensche; Elgin

WENDISH WHOLE WHEAT BREAD:

1 Tablespoon active dry yeast OR 1 rounded Tablespoon fresh yeast
1 cup lukewarm water

1 cup milk
2 cups water
1 Tablespoon salt
1/4 to 1/2 cup sugar, as desired
3 cups all purpose white flour
1/2 cup shortening
2 or 3 large eggs, beaten
About 6 to 7 cups whole wheat flour
Butter or margarine

Dissolve yeast in 1 cup lukewarm water.  Add salt, sugar, 1 cup milk, and 2 cups water.  Stir in white flour and shortening.  Add eggs.  Gradually add whole wheat flour, stirring vigorously until a very stiff dough is formed.  Turn on a board and knead well about 10 minutes.  Add enough flour to keep from sticking.  Place in a large bowl and grease the top.  Cover and allow to rise until double in bulk.  Punch down then allow to rise again until double.  After second rising shape into loaves.  Put into 3 greased medium size bread pans, grease tops of loaves and allow to rise until double.  Bake in a preheated 350º F. to 375º F. for 25 to 30 minutes for medium sized loaves.  Brush the top of each loaf with butter or margarine when taken from the oven.  Makes 3 loaves.

Miss Jewell Hudler; McDade

WENDISH CRUMB CAKE (STREUSELKUCHEN):

TOPPING:

1/4 cup sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1 cup all purpose flour
1/2 cup butter

CAKE:

2 1/4 cups all purpose flour - divided
1/4 cup sugar
1/4 teaspoon salt
1 Tablespoon active dry yeast (1 package)

3/4 cup milk
1/2 cup butter
1 large egg

For the topping, mix sugars, cinnamon, and flour.  Cut in butter until mixture is crumbly.

To make cake, in a large bowl of a stand mixer, mix 1 cup flour, sugar, salt, and yeast.  Place milk and butter in a saucepan and heat until very warm (120º F. to 130º F.).  Gradually add milk/butter to dry ingredients; beat for 2 minutes.  Beat in egg and and 1 cup flour.  Beat on high speed 2 minutes.  Stir in remaining 1/4 cup flour to make a stiff batter (you might need to add another 1/4 cup flour if needed).  Spread batter into well greased 9 inch square cake pan.  Sprinkle with topping.  Let rise in a warm place until double in bulk, about 1 1/2 hours.

Bake in a preheated 350º F. oven about 45 minutes or until tested done.  Makes 1 (9-inch) cake.

LINK>>>Crumb Cake without yeast>>>http://www.ukrainianclassickitchen.ca/index.php?topic=7514.msg8352#msg8352


WENDISH FRESH FIG PIE:

1 unbaked 9-inch double pie shell

3 Tablespoons all purpose flour
3/4 cup sugar
1/4 teaspoon ground allspice

3 cups peeled, sliced figs - divided
Butter to dot figs
3 Tablespoons lemon juice

1 Tablespoon sugar
2 teaspoons butter

Mix flour, 3/4 cup sugar and allspice.  Place 1 cup figs in pie shell. Sprinkle with 1/3 of the sugar mixture.  Repeat until figs and sugar mixture are used.  Dot with butter.  Sprinkle with lemon juice. Cover filling with slashed upper pie crust.  Sprinkle crust with 1 Tablespoon sugar and dot with 2 teaspoons butter.  Bake in a preheated 350º F.oven on the lower rack for 35 to 45 minutes.

Mrs. Minnie Miertschen; La Grange

WENDISH NUT CAKES:

4 cups grated pecans, almonds or other nut meats
2 cups sugar
1/2 cup crushed zwieback or dried bread crumbs
5 large egg whites

Mix nuts, sugar and bread crumbs thoroughly.  Whip egg whites slightly and fold into nut mixture.  Refrigerate 2 hours or overnight, but no longer.  The mixture should be soft enough to drop by spoonfuls; space rather closely together in pans lined with unglazed brown paper or ordinary wrapping paper.  Grease the pans before inserting the paper, then dust paper with flour.

Bake in a preheated oven 300 to 325º F. for 10 to 15 minutes on lower shelf of oven.  Then place on top oven rack for about the same time.  Do not bake too long or in too hot an oven.  Remove when barely firm to the touch and very light brown in color.  Remove cakes with a spatula when cool.  If they stick, place the paper on a damp towel while still hot.

Mrs. Ella Simmang; Corpus Christi.

WENDISH APPLE AND CREAM KUCHEN:

KUCHEN:

1 Tablespoon active dry yeast (1 package)
1/2 teaspoon salt
4 Tablespoons sugar
2 to 2 1/2 cups all purpose flour - divided
1/4 cup butter
1/2 cup milk
1 large egg

FILLING:

3 cups sliced tart apples
1 Tablespoon lemon juice
1 teaspoon cinnamon
3/4 cup sugar - divided
2 Tablespoons flour
1 (8 ounce) package cream cheese, softened
1 large egg

In a large bowl of an electric mixer, mix yeast, salt, 4 Tablespoons sugar and 3/4 cup of the flour.

Add butter to milk.  Heat until very warm, 120º F. to 130º F.  Gradually add milk to flour mixture in bowl.  Beat for 2 minutes.  Add egg and 1/2 cup flour. Beat with electric beater on high speed for 2 minutes.  Mix in enough flour to form a soft dough.  Knead for 5 to 10 minutes, until dough is smooth and elastic.  Place in greased bowl and let rise 1 hour, until doubled in bulk.

Put dough into well greased 10 inch springform pan, pressing 1 1/2 inches up the sides of the pan.

Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 Tablespoons flour.  Arrange in rows on top of dough.

Beat together cream cheese, 1/2 cup sugar, and 1 egg.  Spread over apples.  Let rise in warm place 1 hour.

Bake in a preheated 350º F. oven until done about 30 minutes.  Best when served warm.  Makes 1 (9-inch) cake.

[Olga Drozd]

Texas Wendish Heritage (Witajcže K’nam)
--Eating the Way our Ancestor Ate >>LINK>>http://texaswendish.org/2015/04/eating-the-way-our-ancestors-ate/

WENDISH SLAVIC BEEF SLICES WITH SOUR CREAM AND MUSHROOMS:

To parboil potatoes:  Parboiling is the act of cooking food partially so that its cooking time is reduced when added to a recipe. Put the potatoes in a large pan. Cover with cold water. Bring water to a boil over high heat.  As soon as the water starts to boil, turn the heat off but keep the pan on the burner. Let the pan of potatoes stand on the burner for about 5 minutes or longer if potatoes are very large. Drain all of the water from the pan. Allow potatoes to cool enough to handle. 

2 pounds eye of round or top round
Salt and pepper
2 Tablespoons all purpose flour
2 Tablespoons butter
1 ounce dried mushrooms, cooked until soft in 1 (scant) cup of water
6 to 8 medium potatoes, parboiled, peeled and sliced
1 cup sour cream
1/2 teaspoon flour

Have butcher slice the meat thin.  Cut it into squares (3 or 4 inches), pound thin, season, and dust with flour.  Brown quickly on both sides in very hot butter.  Separately, simmer the dried mushrooms in water until soft --10 to 30 minutes--and cut into thin strips. Reserve the mushroom liquid.  Strain mushroom liquid through cheesecloth lined strainer, for sand.  Arrange meat and mushrooms in heavy casserole and simmer, tightly covered, basting occasionally with liquid in which mushrooms have cooked, for about 30 minutes. Parboil potatoes, peel and slice and add to meat.  Let cook another 30 minutes, or until meat and potatoes are tender.  Blend sour cream with 1/2 teaspoon flour, add to meat and and blend well, and let bubble up.  Simmer another 5 minutes and serve in the casserole.  Serves 6 to 7.

WENDISH SLAVIC BEEF SLICES WITH SAUERKRAUT:

2 pounds eye or round or top round
Salt and pepper to taste
1 large onion, minced
2 Tablespoons butter
2 pounds sauerkraut (rinse if very sour and salty and squeeze dry)
6 bacon, slices
1 cup bouillon or soup stock
1/2 cup white wine (optional)

Have butcher slice the meat thin.  Cut it into squares (3 to 4 inches), pound thin, season, and dust with flour.  Brown quickly on both sides in very hot butter, browning the onion along with it.  Arrange in heavy casserole, topping each slice thickly with sauerkraut.  Put pieces of bacon over the sauerkraut.  Add soup stock, cover tightly, and bake in medium hot oven for 1 hour.  If wine is used, reduce the amount of stock.  The proportion of sauerkraut to meat may be varied according to taste.  Serves 6 to 7.

WENDISH SLAVIC POTATO GOULASH WITH PAPRIKA:

2 medium onions, chopped
1/2 cup lard or 1/2 cup chopped bacon
1/2 teaspoon paprika
Dash of pepper
1/4 teaspoon caraway seeds
2 1/2 pounds potatoes, peeled and sliced
Salt to taste
Water as needed

1/2 cup cream
1 Tablespoon all purpose flour

Fry onions in lard or chopped bacon; add paprika, pepper, caraway seeds, potatoes, and salt. Half cover with water.  Cook until potatoes are tender.  Mix cream with flour, stir into potatoes, and simmer for 5 minutes.  Serve as is, or with any leftover diced meat, fish, vegetables, or hard boiled eggs added.  Serves 6.

WENDISH SLAVIC SAUTEED CABBAGE #1

1 1/2 pounds cabbage, shredded
1 cup water
1 medium onion, chopped
1/2 cup lard or 1/2 cup chopped bacon
1/2 teaspoon caraway seeds
Salt to taste
1 to 2 teaspoons sugar
Juice of 1 lemon (or vinegar to taste)
2 teaspoons flour

Simmer cabbage in water for about 5 minutes. In a frying pan add onion browned in lard, caraway seeds, and salt, and saute 10 to 15 minutes. Add to cabbage along with the sugar, lemon juice or vinegar, and flour; simmer for 5 minutes.  Serves 4.

CABBAGE #2

1 1/2 pounds cabbage, shredded
1 cup water

1 medium onion, chopped
1/2 cup lard or 1/2 cup chopped bacon
1/3 cup all purpose flour

1/2 teaspoon caraway seeds
Salt to taste
4 teaspoons sugar
1/3 cup vinegar

Simmer cabbage in water for 5 minutes. In a large frying pan brown onion in lard or bacon, add flour, and stir until brown. Pour in the liquid from cabbage, and stir until smooth.  Add cabbage, caraway seeds, salt, sugar and vinegar.  Simmer for 20 minutes.  Serves 4. NOTE:  If using chopped bacon, fry bacon to release some fat before before adding onions.

NOTE:  To shred cabbage. Rinse the cabbage and remove the loose outermost leaves so only clean, compact leaves remain. Cut the very bottom of the stem off to flatten the bottom of the cabbage. Turn the cabbage so the stem end is flat against the cutting board. Slice the cabbage in half from top to bottom. Slice each half in half again to create quarters. Remove the stem and tough core from each wedge by cutting diagonally across to remove the solid parts. For each wedge, start by turning the cabbage so the flat part of the wedge is against the board. Thinly slice the cabbage into strips, going as far as you can across the wedge before the remaining wedge becomes too small to manage. Turn the unshredded part of the wedge so it's flat against the board and sturdy. Continue slicing till the entire wedge is shredded. Slice the shreds in half horizontally to shorten them. Run your knife vertically through the shreds a final time, slicing them thinner. Place your shreds in a bowl. Repeat the shredding process for the remaining wedges. Proceed with your recipe.

WENDISH SLAVIC PORK GOULASH:

1 1/2 pounds fresh pork shoulder, cubed
1 medium onion, chopped
2 Tablespoons lard, shortening or bacon grease
1/4 teaspoon paprika
1/2 teaspoon caraway seeds
Salt to taste
1 cup water - divided
1/2 pound sauerkraut (rinse and drain) - divided

3 Tablespoons all purpose flour
2 Tablespoons lard
1 cup sour cream

Fry onion in shortening.  Add meat, paprika,caraway seeds, and salt.  Brown well.  Add 1/2 cup water, cover, and simmer for 45 minutes.  Add 2/3 of the sauerkraut and simmer for 30 minutes longer.  In a frying pan brown flour in lard, stirring well, and add to meat with the remaining water; simmer for 5 minutes.  Add sour cream and the remaining sauerkraut.  Bring to a boil and serve.  Serves 4 to 6.

WENDISH SLAVIC ROAST PORK:

2 pounds fresh picnic or butt, boned
2 ounces bacon slab (cut into wedges 2 inches long and 3/4 inch wide)
2 ounces cooked ham (cut into wedges 2 inches long and 3/4 inch wide)
1 pickle, cut into 2-inch by 1/2 inch strips
2 ounces bacon, chopped
1 medium onion, chopped
Salt to taste
Pepper to taste
1 1/2 cups water - divided
1 carrot, chopped
1 pickle, chopped
1 Tablespoon all purpose flour

Sprinkle meat with salt and pepper.  Cut slits in it big enough to hold the wedges of bacon, ham, and pickle, and push them in. 

In an oven proof pan or casserole fry chopped bacon; add onion, let it brown.  Add meat, and brown on all sides.  Pour in 1/2 cup water.  Cover, and simmer for 45 minutes.  Remove cover from pan, add 1/2 cup water; roast in a preheated 350º F. oven for 45 minutes.  Remove meat from pan, and on top of the stove add chopped carrot, chopped pickle, and flour mixed well with remaining 1/2 cup water. Bring to a boil scraping bottom of pan and simmer for 5 minutes.  Serve sauce and vegetables over sliced meat.  Serves 4 to 6.

WENDISH SLAVIC GRUEL:

1 cup barley (soaked overnight and drained)
2 cups boiling water
1/4 teaspoon salt
2 Tablespoons butter - divided
4 cups soup stock or clear bouillon

Wash cereal and drain and put in boiling water to which salt and 1 Tablespoon of the butter have been added.  Let boil up, stir, and reduce heat.  Let simmer until grains are done (about 45 minutes), being careful to skim and save the glue-like substance which settles around edges of pot.  Stir frequently to avoid scorching.  When grain is done and the water absorbed, put the cereal through a sieve or ricer. Dilute with soup stock, add glue-like skimmings, and top with remaining butter.  Serves 6.  The proportion of cooked cereal to clear soup may be varied according to whether a thicker or thinner gruel is desired.  Bouillon cubes may be substituted for homemade bouillon.

WENDISH SLAVIC MUSHROOMS WITH FRIED POTATOES:

1 pound mushrooms
1 onion, minced
1 green pepper, minced
3 Tablespoons butter
Salt and pepper to taste
2 Tablespoons minced parsley
1 cup milk (OR 1/2 cup milk and 1/2 cup light cream) divided
1 Tablespoon all purpose flour
1 teaspoon paprika

Wash and dry mushrooms.  Slice mushrooms.  Saute them with the onion and green pepper in the butter.  When the onion is limp, add salt, pepper, finely minced parsley, and 1/2 cup milk or light cream.  Cover and simmer until the liquid is almost cooked away.

Dust with 1 Tablespoon flour and stir to brown the flour lightly.  Remove from the stove.  Add the paprika and 1/2 cup milk, return to stove and simmer a few minutes longer.  Serve with scrambled, fried, or poached eggs with fried potatoes, and  a green salad on the side.

FRIED POTATOES:

5 tablespoons unsalted butter
1 1/2 pounds waxy potatoes, peeled and chopped into 1/2-inch diced (red, white, or new potatoes)
2 chopped yellow onions
1  teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley
2 tablespoons minced scallions (white and green parts)

Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions.

WENDISH COOKED SAUERKRAUT:

2 pounds prepared fresh sauerkraut
2 Tablespoons butter
Seasonings as desired
2 cups liquid (water, wine, beer, juices, any meat broth or bouillon)

Rinse sauerkraut with warm water in colander, drain well.  Place in heavy saucepan or pot with the butter and seasonings (salt, pepper, caraway seeds, juniper berries, onion, apple, whatever you like). Cover pan tightly, simmer over lowest heat 15 to 30 minutes to 1 1/4 hours longer, according to your taste.  Makes 6 servings. The longer the sauerkraut cooks the better it tastes.

WENDISH HORSERADISH FLAVORED POTATO SALAD:

6 to 7 medium potatoes (waxy potatoes) about 2 pounds cooked in jackets
8 Tablespoons oil
1/2 teaspoon salt
1 small onion, grated
3 Tablespoons lemon juice
1/2 cup sour cream or mayonnaise (or half of each)
1/2 teaspoon sugar
1 Tablespoon minced parsley or minced dill
1 teaspoon freshly grated horseradish

Slip off skins of cooked potatoes as soon as cool enough to handle.  Dice.  Add oil and salt, blend well.  Add grated onion, lemon juice, sour cream, sugar, parsley or dill and horseradish.  Stir gently to blend.  Serve cold but do not chill.  Makes 6 servings.

WENDISH BUTTERMILK SOUP (Buttermilchsuppe):

3 Tablespoons cornstarch
4 cups buttermilk
1 Tablespoon chives
1 teaspoon salt
1 large egg yolk
1 hard cooked egg, chopped

Stir cornstarch into buttermilk until smooth.  Cook over medium heat, stirring constantly, until thick.  Stir in salt and chives.  Beat a small amount of hot mixture into egg; return to buttermilk mixture; stir well.  Serve hot.  Garnish with chopped egg.  Serves 4 to 6.

WENDISH POTATOES AND BARLEY:

2/3 cup barley (soak overnight)
1 cup water or milk
2 Tablespoons shortening or lard
1 teaspoon salt
2 pounds potatoes, peeled
1 medium onion, chopped
1/4 cup butter

Drain barley.  Cook barley in water or milk, shortening, and salt, until tender (45 minutes).  Boil potatoes in water to cover; drain and mash.  Mix barley and potatoes; brown onion in butter and pour it over mixture.  Serves 4 to 6.

WENDISH SLAVIC SWEET APPLE NOODLE CASSEROLE:

NOODLES:

1 cup all purpose flour
2 large eggs
Salt

Mix flour with the salt, flour and 2 eggs.  If eggs are large you may have to add a little additional flour.  Knead dough about 8 to 10 minutes, roll out, and stretch the dough into a thin sheet and let it rest for 15 minutes.  Cut it into strips about 1/4 inch wide, like egg noodles. (If you wish as a shortcut you can use a 1/2 pound packaged egg noodles.)

4 cups milk
2-inch piece of vanilla bean
1 Tablespoon unsalted butter
Pinch salt

Bring to boil the milk, vanilla bean, a pinch of salt and 1 Tablespoon butter.  Reduce heat and put in the egg noodles.  Cook until the noodles absorb all the liquid, stirring often.  This should take 10 to 12 minutes.

1/4 pound raisins
5 Tablespoons unsalted butter
Zest of 1/2 lemon
1/4 cup sugar
3 large egg yolks, slightly beaten

To the cooked noodles add the raisins, butter, lemon zest, 1/4 cup sugar and 3 egg yolks.  Mix well.

Preheat oven to 375º F.

5 sour apples, peeled, halved and cored (Granny Smith is a good choice)
1 cup water
2 Tablespoons sugar
1/4 cup ground walnuts

Butter for greasing pan
1/4 cup dry bread crumbs

TOPPING:

3 egg whites
2 Tablespoons sugar
1 Tablespoon lemon juice

In a separate pot cook the cored and peeled apple halves in 1 cup water and 2 Tablespoons sugar until half cooked.  Remove apples and pat them dry.

Butter a baking serving casserole of porcelain or heatproof glass.  Sprinkle casserole with bread crumbs.  Use a pan than can fit the halved apples in.

Put three quarters of the noodle mixture in the casserole and pat down evenly.  Place the half-cooked apples with cavities upwards in a even rows.  Fill cavities with ground walnuts.  Cover with remaining noodle mixture.

Bake the noodles in the preheated oven for 20 minutes.

Meanwhile, whip the egg whites with 2 Tablespoons sugar and the lemon juice until stiff peaks form for the meringue.Spread the meringue over the partly baked noodle casserole and bake for 15 minutes longer, till the meringue is golden brown.  Makes 6 to 8 servings.

WENDISH SLAVIC CREAM OF PEARL BARLEY SOUP:

A very soothing soup for invalids or for anyone to eat on a cold winter day.

1 pound pork and veal bones
1 1/2 quarts water
2 carrots, peeled and sliced
1 parsnip, peeled and sliced
1/2 cup uncooked pearl barley

3 Tablespoons butter, melted
1 Tablespoon flour
1/3 cup cold milk
1/3 cup cold water
Salt

1/2 cup whipping cream (heavy cream)
1 large egg yolk

In a 3-quart soup pot cook the bones and vegetables in a 1 1/2 quarts water for about 2 hours.  Keep skimming the broth to remove impurities.

Strain the soup.  Add enough water to bring the amount to 1 1/2 quarts again.

Add barley to the broth and cook until it is soft.

Make a roux. In a frying pan melt the butter add the flour over low heat, stirring constantly, but do not let it become dark.  This should be a light roux. 

To the roux stir in 1/3 cup cold water and 1/3 cup cold milk and whip till smooth. Pour roux mixture into soup and simmer it for 10 minutes.

Puree the soup in a blender or through a sieve.  Adjust salt to taste.

Mix heavy cream with egg yolk and put it in a soup tureen.  Just before serving pour hot creamed soup over.  Serves 6.

WENDISH SLAVIC MILK SOUP:

4 cups milk
2 cups water
1 Tablespoon sugar
1/2 teaspoon salt (or to taste)
Soup Noodles (recipe follows)

Bring milk, water, sugar and salt to a boil.  Put the prepared cooked noodles into soup and boil for 3 to 4 minutes.

SOUP NOODLES:

1/2 cup all purpose flour
1 large egg
Salt

Knead a hard dough from flour, egg and a pinch of salt.  Roll it out very thin and cut thin vermicelli noodles.  Bring 3 quarts water and 2 Tablespoons salt to a boil.  Cook noodles in rapidly boiling water for 3 minutes or until done.  Drain and rinse with cold water. Add to milk soup.

WENDISH SLAVIC PLUM DUMPLINGS:

3 cups all purpose flour
1 teaspoon salt
4 Tablespoons butter, room temperature
2 large eggs, lightly beaten
1/2 cup to 3/4 cup milk

1/4 cup sugar
1 teaspoon cinnamon
Pinch of Freshly grated nutmeg

16 fresh blue plums, pitted (sometimes called Italian prune plums)
3 Tablespoons butter

Sift the flour and salt into a bowl. Set aside.

In a large mixing bowl, cream well 4 Tablespoons softened butter, with a wooden spoon or beater, then gradually beat in the eggs.  Blend thoroughly.

Stir the salted flour into the butter-egg mixture, then blend in enough of the milk to make a stiff dough. Cover dough and rest dough for 10 minutes.

Transfer the dough to a lightly floured board and roll out to 1/4-inch thickness.  Using a lightly floured 3 1/2-inch cookie cutter or glass, cut dough into 32 rounds.

Combine the sugar, cinnamon and nutmeg in a small bowl.  Mix thoroughly.  Set aside.

Top 1/2 the dough rounds with plums and sprinkle with some of the spiced sugar, (Mix 1 egg yolk, beaten to brush lightly edges of dough circles)  then cover plums with the remaining dough rounds. Firmly seal edges with fingers or with tines of a fork.

Drop the dumplings into a kettle of salted boiling water, cover and gently simmer until tender, about 12 minutes.

Using a slotted spoon, transfer the cooked dumplings to a serving dish. Dot with 3 Tablespoons butter and sprinkle with remaining sugar mixture.  Serve hot or cold.  Yields 16 dumplings.

VARIATIONS: Apricots, cherries or cut up peaches can be substituted for the plums.

[Olga Drozd]

Wendish -  Scrapple (Panhaas):

One of the best breakfast sausages you will ever taste. Cut in slices and browned until crisp in bacon fat and served with a couple of fried or poached eggs.  Well worth the effort to make it.

4 1/2 pounds pork ribs (country style), or any pork stew meat with bones
1 ham hock (about 1/2 pound)
1 pig's foot (have the butcher split it and cut it into 2-inch pieces)
1 medium onion, peeled and cut into 4 pieces
1 medium carrot, peeled and cut into large chunks
2 stalks celery, cut into large chunks
1 garlic clove
1 sprig thyme, plus 2 teaspoons chopped fresh thyme
1 sprig parsley
1 bay leaf
1 pound breakfast sausage, removed from casings
1/4 cup lard
2 1/2 cups fine yellow cornmeal
1 1/2 teaspoons salt
1 teaspoon dried sage
1/4 teaspoon freshly ground pepper
Bacon fat (or vegetable oil or butter)
Wondra (quick mixing flour OR Robin Hood Best For Blending Flour) for dredging scrapple slices (optional)

The day before you plan to serve the scrapple, in a large pot place pork, ham hock, pig's foot pieces, onion, carrot, celery, garlic, thyme sprig, parsley, and bay leaf.  Add cold water to cover.  Bring to a boil, then simmer over very low heat until meat falls from the bones, about 1 1/2 to 2 hours.  Strain broth. Refrigerate broth and meat separately.  Discard vegetables.

Once the broth is cool, scrape and reserve the fat that forms on top (you should have about 1/2 cup fat).  Over high heat, reduce the broth until you have 6 cups.  Reserve.  Pull meat from the bones of the ribs, hock, and foot, discarding skin and bones.  Chop the meat coarsely and reserve. You should have about 6 1/2 cups of meat.

In a large saucepan, brown breakfast sausage until cooked through, breaking up into small chunks with a wooden spoon.  Add lard, reserved pork fat, and reserved chopped meat.  Cook, breaking up the meat chunks with a wooden spoon, until meat is soft and very shredded.

Bring reserved stock to a simmer.  Add cornmeal in a slow stream, whisking constantly.  Add salt, chopped thyme, sage, and pepper.  Simmer over very low heat, with just an occasional bubble popping the surface, for 30 minutes or until mixture is thick, like polenta, and begins to pull from the sides of the pan.  Stir in meat mixture.  Pour into 2 small loaf pans lined with plastic wrap, tapping the pans on the counter to release any air bubbles.  Pull sides of plastic up to cover top and cool slightly, then refrigerate until set, about 3 to 4 hours or overnight.

To serve, peel off plastic wrap and cut into 1/2 inch thick slices.  In a large skillet, melt enough fat (bacon, vegetable oil, or butter) to cover the bottom of the pan.  Lightly dredge scrapple slices in Wondra, tapping off excess, if desired, for a crisper crust.  Over medium heat, cook scrapple until golden on both sides and heated through.  Serve immediately.  Yield: 2 loaves, about 6 to 8 servings each.

WENDISH SLAVIC MILLET WITH VEGETABLES:

An ideal accompaniment for dishes containing beans and peas.

2 to 3 tablespoons oil
1 large onion, chopped fine
2 large carrots, (8 ounces), peeled and chopped
2 to 3 medium stalks celery, (4 ounces), trimmed, chopped
1 medium green pepper, halved and seeded, chopped
3 vegetable bouillon cubes
2 1/2 cups boiling water
1 cup millet
1 to 2 cloves garlic, pressed

In a frying pan or skillet with a tight fitting lid, heat oil over medium heat.  Add chopped onions and saute while preparing other vegetables.

Add vegetables to onions and saute until tender crisp.  For more rapid cooking, place lid on pan to steam vegetables.  Add millet; stir until just coated with oil.  Do not brown.  Dissolve bouillon cubes in water and stir in along with garlic.  Bring to a boil, reduce heat, cover and simmer 40-45 minutes or until millet grains are soft, puffed and liquid is absorbed.  Serves 6.

WENDISH SLAVIC SAUTEED GREEN PEAS:

1 pound (2 cups shelled) fresh peas
1/2 cup salted boiling water
1/4 cup butter
1 Tablespoon all purpose flour
1/2 cup milk or stock
1 Tablespoon minced parsley

Simmer peas in water for 5 minutes. Drain.  Saute in butter until tender (5 to 15 minutes).  Dust with flour, stir in milk or stock.  Bring to a boil, add parsley.

Peas may also be sauteed with other vegetables; carrots, kohlrabi, cauliflower, lettuce hearts, etc.  Serves 2 to 3.

WENDISH SLAVIC CREAMED GREEN PEAS:

1 pound (2 cups shelled) fresh green peas
1/2 cup salted boiling water
1/4 cup butter
1/2 teaspoon sugar
Salt to taste
Pepper to taste
Dash of nutmeg
1 cup cream
2 Tablespoons all purpose flour
1 Tablespoon minced parsley

Simmer peas in water for 5 minutes.  Drain.  Saute with butter and sugar until tender (5 to 15 minutes).  Stir in seasonings and cream mixed with flour; simmer for 3 minutes.  Before serving, add parsley.  Serves 4.

WENDISH SLAVIC PEAS WITH BARLEY:

2 cups cooked dried peas
2 cups cooked barley
1/4 cup lard
1 medium onion, chopped
8 to 12 slices bacon, fried

Mix freshly cooked peas with barley and lard.  Brown onion in bacon drippings.  Sprinkle crumbled bacon and onion over the peas with barley.  Serve with boiled smoked meat and pickles.  Serves 4 to 6.

WENDISH SLAVIC PICKLED MUSHROOMS:

2 pounds mushrooms
1/3 cup vinegar
1 cup water
Salt to taste
1 teaspoon sugar
3 peppercorns
2 allspice berries
1 small bay leaf
Pinch mustard seeds

Simmer small whole or large quartered mushrooms in salted water for 3 minutes. Drain.  In another pot, simmer vinegar, 1 cup water, salt, sugar, peppercorns, allspice, and bay leaf for 5 minutes. Cool.  Arrange mushrooms in a screw-top jar and sprinkle with mustard seeds.  Pour the strained vinegar mixture over them.  Cover, and store in the refrigerator for about 1 week. 

WENDISH SLAVIC VEAL AND RICE:

1 1/2 pounds shin or shoulder of veal, cut into 3/4 inch cubes
1 medium onion, chopped
6 Tablespoons butter
2 tomatoes, peeled and cubed
1 cup grated vegetables (carrot, parsnip, celery root)
1 cup uncooked rice
2 cups water
Salt to taste
1/3 cup grated hard cheese

Fry onion in butter; add meat.  Cover and simmer for 1/2 to 1 hour.  Add tomatoes and other vegetables, simmer for 10 minutes more.  Add rice, saute 5 to 10 minutes; pour in water, add salt; cover and simmer for 20 to 30 minutes, or until all water is absorbed.  Serve with grated cheese and mixed salad.  Serves 4 to 6.

WENDISH SLAVIC PLAIN POTATO SALAD:

For this dressing you can use either Dressing # 1 or Dressing #2.

2 pounds waxy potatoes, boiled, peeled and diced (yukon gold, white, or red potatoes)
2 medium onions, chopped
3 pickles, chopped

DRESSING #1:

3/4 cup water
4 Tablespoons oil
1/2 teaspoon mustard
1/2 teaspoon sugar
2 Tablespoons lemon juice
Salt to taste
Pepper to taste

DRESSING #2:

1 cup beef stock, warm
2 Tablespoons vinegar
Salt to taste
Pepper to taste
Sugar to taste

Mix potatoes, onions, and pickles.  Add either dressing, and toss. Serves 6 to 8.

WENDISH SAUSAGE SMOTHERED IN RED CABBAGE:

1 sausage ring or 6 frankfurters or knockwurst
1 small head red cabbage - shredded and blanched
Vinegar or lemon juice
1 Tablespoon butter
1 1/2 teaspoons all purpose flour
1 cup red wine (or strong broth)
Salt and pepper
1 1/2 teaspoon Maggi extract
Sugar and lemon juice to taste

Shred cabbage, Bring a large pot of water to boil over high heat. Just before blanching the cabbage, add 2  tablespoons of salt to the boiling water. Blanch cabbage for about 2 to 5 minutes, and sprinkle with lemon juice or vinegar to restore color.

Brown the butter, blend in flour, and slowly add the wine stirring until smooth.  Add drained cabbage, season with salt, pepper, Maggi extract, sugar and lemon juice to taste, and simmer tightly covered for about 30 minutes.  When nearly done add the sausage, cover, and continue simmering for another 15 minutes. Serves 4.  (Meat may be added in greater proportion to cabbage, if desired.)

[Olga Drozd]

WENDISH SLAVIC BUCKWHEAT GROATS:

1 cup whole grain buckwheat groats
1 egg (see Note)
1 Tablespoon butter
2 cups boiling, salted water

Use the whole-kernel groats rather than the so-called :refined: grinds, which cook up to a mush or gruel. 

Heat dry in a heavy skillet, stirring constantly to avoid scorching.  Coat with the butter.  Pour boiling water over buckwheat, stir once, cover, and cook in a 350º F. preheated oven for 1 hour. Serves 3 to 4.

NOTE:  Another way to cook is to coat kernels with beaten egg instead of butter, let them dry out, and then proceed as above,  adding butter to the water.

WENDISH SLAVIC MILLET PORRIDGE:

200 grams millet
1 litre milk
1/2 teaspoon salt
250 mL single cream, heated below boiling point

Ground cinnamon
Super fine sugar

Put the millet into a bowl and pour boiling water over it. Strain it off through a fine sieve, but not through a colander or normal strainer as the tiny grains will pass through.  Pour hot water again over the millet and leave overnight to soak. Without this preliminary soaking millet takes twice as long to cook.

Next day, strain the grain in the same way and transfer to a heavy saucepan.  Add the milk and salt and bring to the boil.  Cover and simmer over the lowest heat for 30 minutes, stirring frequently towards the end of the cooking time to prevent burning.  The porridge is ready when the millet has absorbed all the milk and is very tender.  Serve immediately in heated stoneware bowls.  Pass round single cream, cinnamon and sugar.  Serves 4 to 5.


WENDISH SLAVIC STEAMED RICE PUDDING:

1/3 cup rice
1/4 cup ground almonds
2 cups milk
Dash salt

1/4 cup butter
1/3 cup sugar
3 large egg yolks
3 large egg whites, beaten until stiff

Cook rice, almonds,salt, and milk until rice is done (about 14 minutes).  Mix in butter and cool.  Add sugar and egg yolks,one at a time, beating well after each addition.  Fold in stiffly beaten egg whites.  Steam for 45 minutes. (see below how to steam pudding).  Serve with stewed apricots and syrup.  Serves 4 to 6.

A steamed pudding can be cooked either in a special form with a well-fitted cover or in an open form covered with foil.  Both form and cover must be well greased with butter and sprinkled with fine bread crumbs, and the form must be filled only 2/3 full.  To steam pudding, place form in a vessel taller than itself and containing boiling water reaching 1/3 up the form.  Cover, and simmer over low heat for 45 to 60 minutes.  Add more boiling water if necessary to maintain the water level.


WENDISH SLAVIC STRUDEL WITH FILLINGS:

Dough for strudel should be elastic, and is therefore best made without any fat or butter.  The addition of butter or any kind of shortening makes dough tear easily during stretching.

2 cups sifted all purpose flour
1 large egg
1/2 teaspoon vegetable oil
1/4 teaspoon salt
1/4 cup lukewarm water
1/2 teaspoon lemon juice
2 to 3 teaspoons sugar

1/2 cup bread crumbs to sprinkle over filling.

Combine all 7 ingredients, mix quickly with knife or pastry blender, then knead, and finally slap repeatedly against pastry board until bubbles begin to show.  Cover with hot bowl and let stand 30 minutes to warm.

Spread a tablecloth on a table at least 3 by 5 feet in size, and sprinkle cloth with flour.  Under cloth, in center, place an overturned plate, and place dough on top of cloth.  Flatten, and begin pulling and stretching dough all around, to cover the table, until dough is transparent.  Then allow to dry for about 30 minutes.

Brush dough with melted butter and trim any thick edges. Then spread evenly with filling, leaving about a 1/4 of the dough bare.  Sprinkle filling with bread crumbs.  Roll strudel, starting with the filled part; roll by holding one side of the tablecloth up slightly so that strudel will roll over and over.  Do not use hands or dough may stick and tear.  Brush unfilled part of dough with butter and continue rolling.  Trim edges, twist the roll of strudel, and brush with the remaining butter.  Bake in greased pan in preheated 350º F. oven for 35 to 45 minutes, or until brown and crisp.

STRUDEL FILLINGS:

FRUIT FILLING:

2 to 3 pounds tart apples, pared, cored, and sliced (or equivalent amount pitted cherries or prunes)
4 Tablespoons melted butter
2/3 cup dry bread crumbs
2 to 3 Tablespoons raisins (for apple strudel only)
1/2 cup sugar

Fry bread crumbs lightly in butter, mix with fruit and sugar, and spread over strudel dough.  Roll.

POPPY SEED FILLING:

1/2 pound poppy seeds, (blanched with boiling water, drained) and crushed or ground
1 Tablespoon butter
Sugar to taste (about 1/3 as much as poppy seed)
Dash of vanilla extract
1 to 3 Tablespoons sweet cream

Fry crushed poppy seeds lightly in butter, taking care not to burn.  Combine with sugar to taste; add vanilla extract and sweet cream, and spread over strudel dough.  Roll.

CHEESE FILLING:

1 pound farmer cheese or pot cheese
1 Tablespoon butter
4 large eggs, separated
2 Tablespoons sour cream
1 to 3 Tablespoons white raisins
Dash of vanilla extract
1/3 cup sugar
1/2 teaspoon lemon rind (optional)

Rub cheese through strainer.  Cream butter and egg yolks.  Combine.  Add sour cream, raisins, sugar, and vanilla.  Fold in stiffly beaten egg whites and stir light.y.  Spread over strudel dough and roll up.

CABBAGE FILLING:

1 medium head about 2 pounds cabbage
Salt

2 Tablespoons dried mushrooms; soaked in hot water for 30 minutes, cooked for 15 to 20 minutes, drained and chopped
2 tablespoons lard or cooking oil
1 tablespoon sugar
Freshly ground black pepper

Core the cabbage and clean it, then shred it.  Put shredded cabbage into a large glass bowl, sprinkle liberally with salt, and turn it. Let it stand for 20 minutes to 30 minutes, then squeeze it out.  Heat the lard or oil in a heavy bottomed skillet and cook the sugar in it until it turns dark brown.  Add the cabbage and sauté it until it is brown and limp: this takes nearly 30 minutes  Add mushrooms, season to taste with pepper and salt, and let it cool before filling the strudel. Roll.

WENDISH BUTTER CAKE (BUTTERKUCHEN)

2 Tablespoons active dry yeast (2 envelopes)
1/2 cup warm water

3/4 cup milk
1/2 cup sugar
1 teaspoon salt
1/2 cup butter

4 cups sifted all purpose flour
Grated rind of 1 lemon
3 large eggs

BUTTER TOPPING:

1/2 cup butter
1 cup sugar
1/2 teaspoon cinnamon
1/3 cup slivered blanched almonds

For the cake: Sprinkle the yeast over warm water.

Heat milk, sugar, salt and 1/2 cup butter together until sugar is dissolved and butter melted.  Cool to lukewarm.  Add dissolved yeast.  Place the flour blended with lemon rind in large mixing bowl; form a well in the center.  Add yeast-milk mixture and the eggs into the well. Mix with the flour.  Stir until blended and smooth. (This is a batter dough). Pour into a buttered 9 X 13-inch baking pan, spreading dough evenly.  Let rise in warm place about 45 minutes.

Preheat oven 375º F.

For the topping: Chop 1/2 cup butter into the mixed sugar and cinnamon to form fine particles.  Sprinkle over top of risen batter.  Add the almonds.  Bake in oven preheated to 375º F. for 30 minutes or until top is golden and syrupy.  Makes about 12 servings.

WENDISH PORK WITH DRIED FRUIT AND DUMPLINGS:

1 pound mixed dried fruit (pitted prunes, apples and pears)
2 cups water

1 pound diced pork from shoulder
Salt
2 Tablespoons butter

2 Tablespoons butter mixed with
2 Tablespoons cornstarch or arrowroot
Liquid from poached fruit
Pinch of cloves
Sugar to taste
Cooked Potato Dumplings (recipe follows)

Simmer dried fruit gently in 2 cups water until soft.  Dust the pork with salt; saute the pork in the butter until lightly browned on all sides; remove meat to heavy pot or Dutch oven.

Drain fruit, saving liquid.  Place fruit around meat.  Mix cornstarch or arrowroot with 2 Tablespoons butter, then stir this mixture into liquid from the fruit, cook until thickened. Season with cloves, sugar to taste and a pinch of salt.  Pour sauce over meat and fruit.  Cook tightly covered on top of stove at lowest heat for 20 minutes.  Serve with Potato Dumplings.  Makes 4. servings.

COOKED POTATO DUMPLINGS:

6 medium potatoes (2 pounds), cooked in their jackets
1 cup all purpose flour
2 large eggs, beaten
1 teaspoon salt

1 cup slightly stale bread crumbs fried in butter, goose fat or chicken fat
6 to 8 cups boiling beef broth or chicken broth
Melted butter

Peel the jackets from potatoes while warm, mash at once (do not add butter or milk).  Work in flour, eggs and salt to a dough stiff enough to be kneaded with fingers.  Shape into 2 inch diameter balls.  Try one test dumpling first; if it falls short, add more flour to the dough before shaping others. Cook the dumplings in boiling broth until they rise to the top, about 10 minutes. Makes about 8 to 12 dumplings, depending on size. Remove dumplings and spoon melted butter over top, and  sprinkle with fried bread crumbs.  These dumplings may be served with meat, or they may be served as an entree, bathed in melted butter, topped with fried crumbs.

[Olga Drozd]

WENDISH WHITE MUSH:

2 cups pearl barley - blended in food processor
1 1/2 quarts milk, scalded - divided
1/2 cup sunflower oil or clarified butter
6 Tablespoons grated sapsago cheese (Also known as Swiss Schabziger)
2 1/2 teaspoons sea salt
2/3 cups minced fresh dill

Put the barley in a food processor or blender and process until the groats are broken down into small pieces.  Bring to a boil 5 cups of milk in a large heavy saucepan and add the barley grits, including any powder that formed during processing.  Reduce the heat, cover, and simmer for 30 minutes over low heat or until the barley is tender.  Then add the remaining cup of hot milk, the sunflower oil or clarified  butter, the cheese, and the salt.  Cover and simmer an additional 15 minutes or until thick.  Stir occasionally so that the mush does not stick to the bottom.  Right before serving, add the dill.  Serve hot as a one-pot breakfast dish or as a dinner side dish like mashed potatoes.  Serves 6 to 8.

Alternate Serving Hint:  The cooked mush can be poured hot into a greased bread pan and allowed to cool and set.  Once it is set, turn it out on a clean work surface and cut into slices.  Dip the slices in cornmeal or cracker crumbs and fry in peanut oil or garlic oil in a heavy skillet, until golden brown on both sides.

Sap Sago Cheese Link  http://www.cheese.com/sap-sago/

WENDISH SLAVIC BUCKWHEAT MUSH:

2 1/2 cups milk
1 1/4 cups buckwheat flour
2 Tablespoons butter, cubed
2 Tablespoons grated cheese (Cheddar or Jack)
Salt and pepper

Bring the milk to a boil in a large saucepan.  Add the buckwheat flour gradually, stirring with a wooden spoon to obtain a thick mixture.  Reduce the heat to low and continue stirring for 30 minutes.

At the end of 30 minutes, stir in the butter, grated cheese, salt, and pepper.  Cook for 5 minutes, stirring well, and serve hot.  Serves 4.

WENDISH CAST IRON SKILLET PLUM CAKE:

1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon coarse salt (OR 1/8 teaspoon table salt)

4 Tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1/2 cup buttermilk
2 ripe medium plums, thinly sliced (or 4 Italian prune plums) or more if needed
2 Tablespoons brown sugar for sprinkling on top

Preheat oven to 375º F.  Butter an 8-inch ovenproof skillet (preferably cast iron); dust with flour, tapping out excess.

Whisk together flour, baking powder, baking soda, and salt.  With an electric mixer on medium speed, beat butter and 3/4 cup sugar until pale and fluffy, 3 to 5 minutes.  Beat in egg.  Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat until just combined.

Transfer batter to prepared skillet; smooth top with an offset spatula.  Arrange plums on top, fanning the slices; sprinkle with 2 Tablespoons brown sugar. Bake until golden brown and a cake tester comes out clean, 35 to 40 minutes.  Transfer to a wire rack to cool slightly before serving.  Serves 6.  Serve warm with whipped cream or icecream. NOTE:  Use other fruit, like apricots, peaches, or nectarines.

WENDISH SLAVIC LETTUCE AND CUCUMBER SALAD:

2 medium heads of Boston lettuce
1 medium cucumber
1 Tablespoon chopped fresh dill
1 Tablespoon finely chopped scallions or chives
1/3 cup Sauce Vinaigrette (recipe follows)

Wash and dry the lettuce leaves, tear them in half or in thirds, and place in a glass or wooden salad bowl.  Peel and slice the cucumber very thin and wrap the pieces in paper toweling.  Just before serving, squeeze the juice out of the cucumber slices and add them to the lettuce.  Sprinkle with dill and scallions or chives.  At the last possible moment, pour on the sauce vinaigrette and turn the salad quickly but thoroughly until every piece of lettuce is coated with sauce.  Serve in individual salad bowls.

SAUCE VINAIGRETTE:

1/2 teaspoon dry mustard
1/4 teaspoon salt Pinch black pepper
2 Tablespoons wine vinegar
6 to 8 Tablespoons olive oil or vegetable oil

Blend the mustard, salt, and pepper, add the vinegar, and mix thoroughly with a fork.  Add the oil and stir or shake vigorously.  Just before serving, mix the sauce thoroughly again and pour it over the salad. 

WENDISH SLAVIC CUCUMBER SALAD:

A very refreshing salad when served with a heavy meal.  The cucumbers must be cut paper thin and limp and they should be swimming in sauce.  To make slices limp, let them stand in the sauce for at least an hour or even overnight.   And, be sure to make enough sauce.  For 6 people allow at least 2 large cucumbers (peeled and sliced) and 1 cup of the Salad Dressing.  A Tablespoonful of chopped fresh dill should be sprinkled on top.

SALAD DRESSING:

1/2 cup vinegar
1/2 cup water
1 Tablespoon sugar
1/2 teaspoon salt
Dash of freshly ground black pepper

Blend all the ingredients together in a large glass bowl, add the cucumbers, and let them stand at least an hour or overnight.  Serve in individual glass salad bowls.

WENDISH SLAVIC MEATBALLS IN SOUR CREAM GRAVY:

These meatballs are not too hard nor too soft.  They are bathed in a sour cream gravy, and served with lots of noodles and salad.

1 pound ground beef
1/2 pound ground pork
1 dry bread slice
1 small onion, finely chopped
6 Tablespoons lard or cooking oil - divided
1 teaspoon salt
Pinch black pepper
1/2 teaspoon dry marjoram
1 large egg

1/2 teaspoon paprika
1 cup beef broth or water
2 to 4 Tablespoons sour cream

Mix the beef and pork together in a large bowl.  Soak the slice of bread in water, squeeze it out, and shred it.  Work the bits of bread into the meat. Fry the onion in 2 Tablespoons of lard or oil until the pieces turn translucent.  Scrape the onion and fat into the bowl, and mix well into the meat, then add the salt, pepper, marjoram, and egg, and knead thoroughly by hand.

Dust your hands with flour and form meatballs.  Heat the rest of the lard or oil in a large skillet and brown the balls lightly on all sides.  Cover and cook for 20 minutes, turning once. 

To make a gravy, remove the meatballs to a side dish and keep them warm.  Pour off some of the fat, leaving about 2 or 3 Tablespoons in the pan.  Briefly saute the paprika in the fat, then stir in 1 cup of broth or water, scraping up the bits of meat.  After simmering the sauce for 2 minutes, let it cool.  Mix some of the sauce in the sour cream before stirring the sour cream into the pan.  Use only 2 Tablespoons of sour cream at first, and taste the gravy for consistency and seasoning; add more sour cream and more salt if needed.  Bring back to a a simmer, pour over the meatballs and serve.

WENDISH SLAVIC LAMB WITH MILLET PORRIDGE:

1 3/4 pounds lean lamb, cut into 1/2-inch dice
4 cups water
1 teaspoon salt

1 large onion and 2 small onions, peeled and chopped
1/4 pound lard
1 garlic clove, crushed
1/2 teaspoon black pepper
Pinch of marjoram
1 Tablespoon hot red paprika
1 pound uncooked millet
2 to 2 1/2 cups beef or lamb broth

Bring meat to a boil in 1 quart water with 1 teaspoon salt and cook over LOW heat for about 1 hour. Drain the meat, saving the broth.

Wilt the onions in lard in a large pot over LOW heat for 10 to 15 minutes. Add drained meat to the onions.  Add garlic, pepper, marjoram and paprika.  Cook for 1 minute, stirring well. Add 1/2 cup of the broth the meat was cooked in.  Cover the pot with a tight-fitting lid and cook the meat till it is almost done, for 30 minutes to 1 hour. At that point pour in the millet and enough meat broth to cover it.  Put back the lid and turn down heat to VERY LOW.  Add extra broth if necessary.  Cook until meat and millet are completely done, for 15 to 30 minutes longer.  Adjust salt if necessary.  Serves 8.

VARIATION:    You can make this dish with either lamb or beef, adding plenty of diced carrots and parsnips.  Replace 1/2 of the meat broth with dry white wine. Dice 1/4 to 1/2 pound double smoked diced bacon. Saute the bacon until nearly cooked and pour them on top of the finished dish just before serving.