BUBBAHT - BAKED (Mennonite Chicken

Dressing)
1 cup four
2 tsp. baking powder
1/2 tsp. salt
2 T sugar (optional)
1 egg, beaten
2 T shortening (or butter), elted
1/! cup ilk
1 cup raisins
Mi" dr# ingredients. $dd beaten egg,
elted shortening and ilk. Mi" well and
add raisins. %our into greased cake pan
(& " & " 2 in. cake pan) and bake (!'()
*). +er,e hot with poultr#. -ote. Mi"ture
a# also be used as dressing to stu/
chicken.
+ource. Canadian Mennonite Cookbook
BUBBAHT - STUFFED (Chicken +tu0ng)
2 eggs, beat well 1/! cup sugar
1/2 tsp. salt 1 tsp. ,anilla
1 1/2 cups four 2 tsp. baking powder
1/2 cup ilk (or part crea)
1 1/2 cups raisins (washed)
1/2 cup chopped dried apricots
Cobine ingredients 1 stu/ chicken
when hal2 roasted.
+tea3bake 1 hour at !'( degrees *. 4er#
good with roast bee2 also.
WURSCHT BUBBAHT (with +ausage)
This is a 2ast and eas# supper to ake. $n# sausage can be used with this eal,
but, o2 course, good old 2arer sausage is best.
1 tsp sugar
1 pkg #east
1 egg
1 1/2 cup ilk
1 tsp. salt
1 1/2 lbs sausage
! 1/2 3 5 cups four
Dissol,e sugar, then #east in a cup o2 lukewar water.
+cald ilk and cool to lukewar. $dd #east to ilk. $dd beaten egg, salt and
enough four to ake a so2t dough that can barel# be stirred with a spoon.
%our dough into a greased pan (about 1( b# 12 inches). %ress !3inch lengths o2
sausage 6uite close together into the dough. 7et rise 2or about 1 hour and then bake
in oderate o,en (!'( degrees *) 2or 5' inutes.
+er,e hot. +er,es about 8 people.
JREINE SCHAUBLEZUPP - GREEN
BEEN SOUP
9est ade with garden32resh ,egetables.
1 ha bone
1 cup cut green beans
2 ediu potatoes
a bunch o2 suer sa,or# (about an inch
in diaeter)
1 cup shelled peas
2 ediu carrots, cut
1 sall onion
1/2 Cup shredded parsle#
1/5 Cup o2 butter
Co,er ha bone with water and boil 2or
5' inutes. +ki the scu as it cooks.
:eo,e the bone and add ,egetables.
+ier 2or about 1 hour. $bout 1'
inutes be2ore ser,ing, add the suer
sa,or# and parsle#. :eo,e when
ser,ing. ;ust be2ore ser,ing, add the
butter. +tir and ser,e hot.
JREINE SCHAUBLEZUPP - GREEN
BEEN SOUP
1 eat# soked ha bone (132 pounds)
8 cups cold water
! carrots, sliced (optional)
1/5 Tbsp peppercorns in spice container
or cheesecloth bag
5 sprigs suer sa,or# or 1 teaspoon,
dried
1/5 to 1/2 cup hea,# crea or up to 1
cup light crea
23! cups cut 2resh (recoended),
2ro<en or canned green beans
1 ediu onion, chopped
1 teaspoon salt
! ediu potatoes, diced
Cobine ha, onion and water in a pot.
Cook until eat is tender, about 2 to 2
1/2 hours.
%repare beans, carrots and potatoes.
:eo,e ha and strain broth through
two la#ers o2 cheesecloth.
:eturn to the pot. $dd the ,egetables
and peppercorns. Cook until tender.
$dd seasonings, salt (as needed) and
sa,or#. +ier another 1/2 hr or longer.
Cut eat 2ro bone and return to soup.
:eo,e peppercorns, and add crea. =2
ore water is needed, add it >ust be2ore
the crea. +tir and ser,e.
CHICKEN NOODLE SOUP
?oeade noodles reall# add to the
fa,our, but an# store3bought egg noodle
works too.
!35 lb chicken (pre2erabl# a #ear old)
2 1/2 3 ! 6ts o2 water
2 tsp salt
1 tsp peppercorns
1 sall onion, chopped
1 ba# lea2
1 sprig parsle#
Cut chicken into ser,ing pieces, add to
water and bring to a boil. Take o/ scu
as it 2ors. +ier 2or ! hrs, co,ered,
adding ore water as re6uired. $ hal23
hour be2ore ser,ing, ski o/ the 2at and
add the noodles, pepper, salt, onion,
ba#lea2 and parsle#.
=2 #ou ake the broth a da# ahead or in
the orning, it can be cooled so the 2at
hardens on the sur2ace 2or easier
reo,al.
EHTCHUCKEH ZUPP 3 %otato +oup
8 ediu potatoes
! cups water
! cups ilk
! Tbsp four
! Tbsp butter
+alt, pepper and parsle#
%eel and slice potatoes. 9oil the in
salted water until tender. $dd ilk and
let sier.
9rown the four in the elted butter,
while stirring o,er low heat@ stir into the
soup until the i"ture thickens. +prinkle
with parsle# and pepper.
+er,e with buttered crubs, or s6uares
o2 2ried bread, or croutons.
Aptional. 9oil soe sliced onion with the
potatoes, i2 #ou like.
ZUMMAH (SUMMER) BORSCHT
1 ha bone
2 6ts cold water
2 cup Bnel# chopped beet greens or sorrel lea,es
1/2 cup chopped onion greens
1/! cup dill greens
!35 ediu potatoes, diced
salt and pepper to taste
1/2 cup sweet crea
9oil the ha bone in the water 2or an hour to ake
soup broth. $dd the ,egetables and greens. 9oil until
the ,eggies and lea,es are done. $dd the crea and
ser,e hot.
This is a great soup to ake i2 #ou ha,e an# dill or
beets in the garden, or i2 #ou can pick the up at the
2arers arket. This soup has 6uite the sharp taste
because o2 the beet greens so #ou a# choose to
ZUMMAH (SUMMER) BORSCHT
2 6uarts boiling water
1/2 lb. soked pork or sausage, cubed
1 T salt
1 6t. cubed potatoes
2 cups chopped sorrel
1 cup chopped onion tops
1/5 cup chopped green dill
1 T chopped 2resh parsle#
1 ba# lea2
1/2 cup hea,# crea
Cobine boiling water and cold soked
pork in a 5 6uart pot. Cool 1/2 hour. $dd
salt and cubed potatoes. 9ring to a boil
and cook 2or '31( inutes. $dd reaining
ingredients, e"cept hea,# crea. 9ring to
a boil and cook 2or 2(3!( inutes or until
add crea. ,egetables are done. :eo,e 2ro heat,
add crea and ser,e. $ re2reshing,
traditional soup.
+ource. Canadian Mennonite Cookbook
KOMMST BORSCHT (Cabbage +oup)
7ike ost soups, this tastes better the
da# a2ter it was ade because all the
fa,ours blend ore.
This soup also 2ree<es well 3 >ust
icrowa,e 2or a 6uick eal.
2 lbs +oup 9ones
2 6ts water (cold)
2 carrots, cut
1 ediu head cabbage, chopped Bne
2 ediu potatoes, diced
1 ediu onion, chopped
1 tsp salt
132 hot chili or ca#enne peppers,
3 or ground ca#enne to taste (optional)
1/2 tsp star aniseed (optional)
1( allspice (whole)
1 sall ba#lea2
+all bunch dill 3 2resh or 2ro<en
1 1/2 tbsp parsle# chopped (add ore i2
using dried parsle#)
1 3 1 1/2 cups toatoes
2 tablespoons toato paste (optional)
1 can toato soup (optional)
1/2 cup hea,# crea (optional)
Dash o2 pepper
9oil the soup bones 2or at least 1 1/2 hrs.
(The# can be o,en3roasted Brst 2or a
richer fa,our.)
$dd enough water to #ield 2 6ts stock.
$dd all ,egetables e"cept toatoes and
add seasonings. Cook until ,egetables
are done. $dd toatoes and bring >ust to
a boil.
A%T=A-+. ;ust be2ore ser,ing, add crea,
or let each person add crea to taste.
Chite ,inegar can be added to indi,idual
taste.
=nstead o2 using a soup bone, use ha or
2arer sausage to ake the broth.
KOMMST BORSCHT
1 pound bee2 chuck, lean
2 tablespoons cooking oil
! cups water
2 each ba# lea,es
! cups cabbage@ coarsel# chopped
2 cups potatoes@ cubed
1/2 cup chopped onions
1/5 cup chopped green bell pepper
1 tablespoon parsle#@ chopped
1 tablespoon instant bee2 bouillon
granules
1/2 teaspoon dried dill weed
18 ounces canned toatoes@ cut up
1/5 cup light crea or sour crea
Dse a lean cut o2 bee2 chuck, tried o2
2at. Cut eat into !/5 inch pieces. =n a
large kettle, brown the eat, hal2 at a
tie, in hot cooking oil. :eturn all eat
to the kettle. $dd water and ba# lea,es.
9ring to boiling@ reduce heat. Co,er and
sier 2or 8( inutes or till the eat is
nearl# tender. +tir in cabbage, potatoes,
onions, green pepper, parsle#, bouillon
granules, and dill weed. 9ring to boiling@
reduce heat. Co,er and sier !(
inutes or till eat and potatoes are
tender. +tir in the toatoes@ heat
through. :eo,e 2ro heat.
+eason to taste with salt and pepper.
:eo,e ba# lea,es.
+tir in light crea or soe sour crea, to
taste. Makes 8 ser,ings.
Chop up the ha or sausage and lea,e it
in the borscht i2 #ou like.
More ,eggies can also be added.
SAUERKRAUT SOUP
1 lb boiling bee2, or an# eat# cut
& cups water
5 cups sauerkraut
1 onion, chopped
1/2 cup 2resh parsle#
!35 Tbsp four
1/2 cup water (appro"iatel#)
1 cup or ore sweet crea
salt and pepper to taste
=n a large saucepan or stockpot, cook the eat in the water until tender and the
water has ade good stock, adding the sauerkraut and onion in the last 5' inutes
o2 cooking. %repare a thin paste o2 the four and water in a ediu3si<ed bowl.
Chen sooth, add the crea, then add all o2 the i"ture to the soup, stirring
constantl#. Check the seasoning be2ore ser,ing.
The eat a# be taken out and shredded or chopped be2ore returning to the soup,
or it a# be sliced and ser,ed as a side dish.
This soup is ade Eto tasteE and other ingredients a# be added. Fou can put in
ore water, ha,e a larger piece o2 eat, ore or less sauerkraut, and ore crea.
The paste pre,ents the crea 2ro curdling.
PINK SAUERKRAUT SOUP
1 can sauerkraut, 1 lb.
1 tbs butter
1/5 cup ,egetable oil
1 large onion, sliced
2 6uarts chicken bouillon
2 large potatoes, baking
5 1/2 tbs catsup
8 tsp sugar
!/5 tsp salt,
1/5 tsp pepper
sour crea, optional
Cut potatoes in 6uarters lengthwise and slice in 1/5 inch slices. =n large 2r#ing pan
heat butter and oil on high heat, add onions and 2r# until lip and #ellow3about '
inutes3stirring all the tie. $dd potatoes and 2r# until slightl# browned. =2 the# keep
sticking, reduce heat to ediu (#ou ight need to add a little ore oil). Cith
slotted spoon trans2er onions and potatoes to 5 6uart pan. There should be oil le2t in
pan, add sauerkraut and stir32r# 2or a 2ew inutes until soewhat rose#. $dd 1/2 cup
o2 the bouillon and sier 2or 1 inute. Trans2er to pan with the potatoes and
onions and add the rest o2 the bouillon and the other ingredients. Co,er and sier
2or 2(32' inutes. +er,e right awa# with sour crea i2 desired. =t keeps se,eral da#s
in the re2rigerator and tastes e,en better when reheated.
PLUMA MOUS (*ruit +oup)
2 6uarts water
1 cup raisins
1 cup dried prunes
G cup dried peaches
G cup dried apricots
H cup sugar
5 tablespoons four
JIALMEREZUPP (Carrot +oup)
23! 6uarts water
!/5 lbs. soked eat or chicken
5 cups diced potatoes
5 cups diced carrots
1 ba# lea2
suer sa,or# (optional)
1/2 tsp. whole black pepper
H tsp +alt
1 tsp Cinnaon
1 cup sweet or sour crea
Cash 2ruit and add war water. Cook
until alost tender. Then add sugar.
Chile 2ruit is cooking, prepare four paste
b# cobining four, salt, cinnaon and
crea. Chen 2ruit is done, slowl# add
four paste, stirring constantl#. Cook until
slightl# thickened. +er,e war or cold.
Makes & ser,ings.
salt to taste
%re3cook eat, add all other ingredients
and cook until done. ;ust be2ore ser,ing
add a little butter and crea.
Did we used to ha,e a salad ade o2 lea2
lettuce, ,inegar and sugarI
$nd do #ou reeber toatoes with
sugar and creaI
KIELKJE
! cups four
2 Tbsp salt
! eggs
1/2 cup ilk
Mi" all ingredients together to ake a
hard dough. Jnead well. :oll out ,er#
thin, then four both sides, cut in hal2 and
set hal2 aside. +tarting at the edge
closest to #ou, roll the dough up until it is
one long thin roll. (7ike a >ell# roll) Cut o/
1/&31/5K slices and unroll in a colander.
Chen Bnished cutting the row, shake the
e"cess four 2ro the noodles. Fou will
now ha,e long thin noodles. :epeat with
the other hal2 o2 the dough.
Cook in boiling water until the noodles
rise to the sur2ace and roll in the water.
:inse the noodles under cold running
water, drain and place in a bowl. $dd
Crea Lra,# and ser,e. *r# soe onions
and add to the Jielk>e at ser,ing 2or e"tra
fa,our.
KIELKJE
1 cup ilk
1 tsp salt
2 eggs
about 2 cups four, enough to ake a sti/
dough
9reak eggs into a bowl and beat well.
$dd the salt, ilk and four.
:oll the dough 1/5 inch thick and cut into
1 1/2 inch strips.
Dust dough with four and la# ! or 5
strips on top o2 each other. Cut dough
with a sharp kni2e into strips 1/! inch
wide to ake noodles.
Drop noodles into boiling water and cook
& inutes. %our into a colander and rinse
with war water. +er,es &.
SCHMAUNDTFAHT (Crea Lra,#)
2 3 ! T9+% butter or sausage or bacon
drippings
1 cup hea,# crea (or sour crea)
SCHMAUNDTFAHT (Crea +auce).
2 Tbsp. butter
1/2 cup hea,# crea
pinch o2 salt
*lour 2or thickening
1 ediu onion, sliced and stir 2ried.
9rown butter or drippings in a skillet,
then add the onion and cook till golden.
$dd the crea and bring to a boil. $dd
four, a little at a tie, constantl# stirring
until the gra,# is thickened to #our
pre2erence. +er,e o,er 4erenik>e, Jielke,
2arer sausage or other suitable dish.
Melt butter@ add hea,# crea and salt.
9ring to a boil, stirring constantl#. +er,e.
KIELKJE met SCHMAUNDTFAHT
2 pounds o2 2arer sausage, cut into !
inch lengths and split lengthwise
23! large onions, sliced
!/5 cup whole crea or sour crea
9rown sausage in a 2r#ing pan, then
reo,e and set aside (keep it hot). +aute
the onions in the pan drippings, then stir
in the (sour) crea. +er,e o,er hot
noodles, accopanied b# the sausage.
SCHINKEFLEISCH (FRIED HAM) met
KIELKJE un SCHMAUNDTFAHT
(?oeade -oodles)
8 ser,ings o2 ha
! onions
1/2 cup sour crea
*r# ha until nicel# browned. :eo,e
ha 2ro pan and add the sliced onions
to the ha drippings. Chen the onions
are slightl# browned, add sour crea. 7et
coe to a boil and pour o,er hot noodles.
!ERENIKJE (%erogies)
1 cup ilk
2 eggs
2 !/5 four
1 tsp salt
!ERENIKJE (%ierogies)
1/5 cup ilk
1/5 cup light crea
2 egg whites
pinch o2 salt
+i2t four and salt into i"ing bowl, add
eggs and ilk. Mi" until a ediu so2t
dough is 2ored. :oll out ,er# thin and
cut out into 5 inch circles or s6uares.
$dd Blling, about 1 rounded teaspoon.
Moisten edges, 2old o,er and pinch
closed. Make sure that the edges are
pinched tightl# together so Blling doesnMt
escape during boiling.
9oil in rapidl# boiling water 2or about '
inutes.
A%T=A-. $2ter boiling, 2r# in a hot skillet
with butter and onions until golden
brown.
+er,e with crea gra,# or sour crea.
*=77=-L+.
Cottage Cheese N add ! egg #olks and
1/2 tsp o2 salt to one pound o2 cottage
cheese (or to taste).
%otato N Make ashed potatoes and add
an# cobination o2 cheese (a# be
elted), cooked bacon or thinl# diced
onions.
9erries. =2 the berries are ,er# runn#, add
soe four to thicken the >uice. Four
choice N go cra<#O
KLEETAH MOUS
1 1/2 6ts o2 ilk
9ring to a brisk sier, then reo,e
2ro heat while preparing EkleetahE
Mi" 1 cup o2 four and 2 eggs
Make sall dough crubles (no larger
than elbow acaroni) and sprinkle into
the ilk while it is reheating.
9ring to a boil, stirring 2re6uentl# to
pre,ent scorching.
$dd 1 tbsp o2 butter, salt and pepper to
taste, and ser,e
1 1/2 cups four
Mi" ilk, light crea, and egg whites.
Cobine four and salt. Make a well in
the center o2 the dr# ingredients. $dd
ilk i"ture and stir to 2or a pliable
dough. +hape into sooth ball. 7et dough
rest 2or a 2ew inutes to allow better
handling. *=77=-L.
18 o< dr# cottage cheese
2 egg #olks
salt and pepper to taste
Cobine all ingredients and i" well. :oll
out dough on well3foured sur2ace to
about 1/5 inch thickness and cut in 23!
inch s6uares. %lace a spoon2ul o2 Blling on
each s6uare. *old one edge o,er to
atch the opposite and pinch together,
dipping Bngers in four to pre,ent
stickiness. +eal copletel#. %lace pockets
on foured sur2ace until read# to boil.
9ring to boil ! 7 water with 1 tsp. salt and
1 Tbsp. oil. %lace pockets one b# one into
boiling water, about &31( at a tie. 9oil
2or ' inutes or until pockets foat all on
top. :eo,e with slotted spoon. Drain
and dot with butter or argarine.
+er,e with hot crea sauce.
4$:=$T=A-. Cottage cheese Blling a# be
replaced b# 2resh 2ruit such as cherries,
plus, blueberries, or 2ruit o2 #our
choice. 7e2to,er pockets a# be 2ried in
lightl# greased pan to a golden crispness
and ser,ed as part o2 a delicious supper.
+ource. Canadian Mennonite Cookbook
ROLL KUAHKEH (*ritters) 3 Most people
ser,ed this hot with cold waterelon, but
PORTZELKJE (:aisin *ritters)
it can be used otherwise.
8 cups four
2 tsp. baking powder
1/2 tsp salt
! eggs
1/2 Cup crea
Pnough ilk to ake a so2t dough
+i2t four with dr# ingredients. $dd eggs
and crea and enough ilk to ake a
dough that is eas# to roll. :oll out 2airl#
thin and cut into strips about 2 inches
wide. Cut short lengthwise slits in the
dough. *r# in deep hot 2at until golden on
1 side, then turn o,er and 2r# other side.
Thinner dough #ields crispier 2ritters. =2
#ou like the so2ter, roll the thicker.
Dust the with icing sugar a2ter the#
ha,e cooled 2or a sweeter taste.
1 %kg #east
! Cups water
! Cups ilk
1/2 Cups sugar
1 tsp salt
1 Tbsp butter
5 eggs, beaten
2 3 ! Cups raisins
Pnough four to ake a thick dough
Dissol,e 1 tsp. sugar in 1/2 cup o2 war
water. +prinkle #east on water and let
stand 2or 1( inutes. $dd the rest o2 the
ingredients to the #east. +tir in enough
four to ake a thick batter. 7et rise until
double in ,olue. Drop b# spoon2uls into
a deep 2r#er and 2r# until golden brown.
Cool and sprinkle with icing sugar.
CHOW-CHOW (:elish)
1 head cabbage
1 stalk celer#
1( onions
8 red bell peppers
2 bags carrots
12 green bell peppers
2 6t white ,inegar
2 6t sugar
2 heads caulifower, di,ided into forets
1 large >ar #ellow ustard
green toato N optional
Cut e,er#thing up. Cook carrots
separatel#. Di,ide ,egetables (e"cept
carrots) e6uall# between two pans, and
add about ! hand2uls o2 coarse salt to
each. $llow to stand o,ernight. Drain and
rinse twice. Co,er with water and bring to
a boil. %lace all in a stock3pot and add
,inegar, sugar and ustard. 7et cook on
ediu until caulifower is so2tened. $dd
carrots and return to a boil, then place in
sterile canning >ars.
FRUIT RELISH. +ees ,aguel# 2ailiar,
but = canQt be sure
2( ripe toatoes
& pears
& peaches
8 large onions
2 red peppers
5 cups sugar
5 cups white ,inegar
2 Tbsp salt
2 Tbsp pickling spices (in a bag)
%ut all ingredients in a large, hea,#
bottoed pot. Cook o,er high heat until
it begins to thicken then reduce heat. +tir
2re6uentl# to pre,ent sticking and
burning until ,er# thick (!3' hours in all).
To speed up this process, place 2ruit in a
collander o,ernight to allow soe o2 the
>uices to drip out Brst. Can in sterile >ars.
SCHNETJI (9iscuits)
2 cups four
1/2 cup shortening
1/2 cup sour crea
1/2 cup ilk
1/2 tsp. salt
! tsp. baking powder
1 egg
Mi", aking a dough that is not too hard.
:oll out or pat out on foured sur2ace and
cut into desired 1E " 'E strips. %lace on
cookie sheet and bake at !R'S * 2or 1'3
2( inutes.
=t sees to e that Mo ade these
2ro o/3cuts o2 piecrusts.
SCHMAUNTCUAKE (Crea Cookies)
& cups four
2 1/2 cups sugar
5 tsp baking powder
2 tsp baking soda
! cups sour crea
1 cup so2t butter
5 eggs
2 tsp ,anilla
Cobine dr# ingredients. Cobine
reaining ingredients and add to dr#
ingredients, i"ing well. :oll out on well3
foured board to 1/2 inch thickness.
Dough will be so2t. Cut out with large 23
inch cookie cutter. %lace 2 inches apart
on greased cookie sheet and bake.
Cookies should be white when done and
spring back when lightl# touched. $n old3
2ashioned, but still well3liked cookie.
+ource. Canadian Mennonite Cookbook
PERISHKI (*ruit %ockets)
1 cup lard
5 cups four
1 egg
1 tsp. baking powder
2/! cup ilk (appro".)
53!/5 cups prepared 2ruit 2or Blling
Cobine four and baking powder. Cut in
shortening. Make a well in the center@
add egg and ilk. Mi" to 2or a so2t
dough. :oll out to 1/5 inch and cut into !
inch s6uares. An each s6uare place 2
tablespoons 2ruit, and 1 tsp. sugar,
gather the four corners together and
seal and sides so that the >uice will not
run out. %lace on an ungreased cookie
sheet. 9ake until nicel# brown.
-ote. *ruit 2or Blling a# be apples,
cherries, gooseberries, apricots, rhubarb
or blueberries.
+ource. Canadian Mennonite Cookbook
FRUIT FRITTERS
5 eggs
1/! cup sugar
1 tsp. salt
2 1/! cups four
! tsp. baking powder
1 1/2 cups whole ilk or hal2 1 hal2
5 cups 2ruit, eg. chopped apples or bing
cherries
9eat eggs, sugar, and salt well. $dd four
and baking powder alternatel# with ilk.
$dd 2ruit. *r# in si<<ling oil until brown.
Turn o,er and 2r# the other side until
brown. +prinkle with sugar 1 ser,e war.
DRIED APPLE (SCHNITZ) PIE 1 6t. dried apple slices 1 1/5 cup sugar pinch o2 salt
1/2 tsp. cinnaon ! drops leon e"tract Double %ie Crust Co,er dried apples with
water and soak o,er night. -e"t da# cook apples with water the# were soaked in
until so2t, o,er low heat. %reheat o,en to 52'S *. $dd sugar, salt, cinnaon and
leon e"tract. %ut in unbaked pie crust and add top crust. 9ake at 52' degrees 2or
1' inutes, then at !R' degrees 2or !' inutes or until done.
HOLUBTCHI (Cabbage :olls)
1 1/2 cups cooked (but Br) rice
1 large onion, chopped
2 Tbsp butter or shortening
1 1/2 lbs. lean ground bee2
1 egg, slightl# beaten (optional)
salt and pepper to taste
dash o2 sugar
1 large head cabbage
1 cup toato sauce
2 Tbsp. sour crea
Cook rice according to directions. Do not o,ercook@ rice should be Br. +et aside.
+autT chopped onion in butter until transparent. $dd ground bee2 and cook until
>uice has alost been absorbed. $dd the rice and cool slightl#. Mi" in the egg and
seasonings. +et aside.
:eo,e the core 2ro the cabbage. %eel cabbage lea,es o/ and drop into a pot o2
boiling, salted water and cook about ' inutes. The lea,es should be so2t and
pliable. Drain. Chen cool, cut o/ the hard center rib 2ro each lea2.
%lace a large heaping spoon2ul o2 eat and rice i"ture onto each lea2, 2olding up
the sides, the ste and, Bnall#, the top o2 the lea2. Mi" toato sauce and sour
crea together. (The aount o2 sour crea used in the sauce depends upon
personal taste. Man# recipes use up to 1/2 cup sour crea with 1 cup toato
sauce.) %our part o2 the i"ture into a shallow glass casserole.
$rrange cabbage rolls in a single la#er. %our reaining toato sauce o,er top.
Cabbage rolls a# be protected 2ro scorching b# la#ing a 2ew lea,es o,er the top
o2 rolls. 9ake 2or 2'3!( inutes at !'(M*. +er,e hot.
Mo used to la#er sauerkraut below, between and atop the cabbage rolls, and oit
the toato sauce and sour crea, didnQt sheI
MENNONITE POTATO SALAD (+er,es 83
&)
2 1/2 3 ! new potatoes, boiled and
6uartered or sliced
2 Tbsp chopped chi,es
2 hard3boiled eggs, 6uartered
chopped parsle#
2 o< (8(g) butter
& o< (2!(l) sour crea
2 lightl# beaten eggs
1 Tbsp white wine ,inegar
1 Tbsp sugar
salt and pepper
Chile the potatoes are cooking, ake the
dressing. Melt the butter gentl# in a
double boiler (a bowl set o,er a pan o2
la<il# siering water will do) and stir in
the sour crea, then the eggs, ,inegar,
sugar, salt and pepper. Cook gentl# until
the sauce is thick, but not sti/. Taste and
ad>ust seasoning. Jeep the sauce war
o,er hot (but not boiling) water while #ou
slice the potatoes. %ut the potatoes into a
bowl with the chi,es and pour o,er the
dressing. Turn gentl# to coat e,enl# and
trans2er to a ser,ing dish. Decorate with
the eggs and a sprinkling o2 parsle#.
+er,e war. $s an alternati,e, 2r# 2our
slices o2 traditionall# cured streak#
bacon, cut into bits, in a tin# bit o2 oil,
until 2ri<<led and browned. Measure out 2
f o< ('' l) o2 the 2at and use that
instead o2 the butter in the dressing.
+prinkle the prepared salad with 2ried
bacon bits
MENNONITE SUMMER SALAD
2 cups raw spinach@ Bnel# chopped
1 thinl# sliced peeled cucuber
5 green onions@ chopped
1/2 cup sliced radishes
2 cups cottage cheese
1 cup sour crea
2 tsp 2resh or bottled leon >uice
1/2 tsp salt
1/5 tsp 2reshl# ground pepper
1 paprika@ to taste
1/2 cup inced 2resh parsle#
Cash the spinach the da# be2ore, wrap it
in a cloth and re2rigerate it o,ernight.
Chop the spinach, add the cucuber,
onions and radishes, then toss lightl#.
$rrange in a wooden salad bowl and
place a ound o2 cottage cheese in the
iddle. 9lend the sour crea with the
leon >uice, salt and pepper and pour
o,er the salad.
+prinkle the paprika in the iddle and
the parsle# all around. Toss when read#
to ser,e.
+er,e with thin slices o2 lightl# buttered
black bread.