Swiss Volhynian Cookbook

Demonstrations on DVD Nadine Wedel and Shari Durst (Kraut and Cheese Beroggi) Nadine and Shari, sisters from Moundridge, Kansas, grew up enjoying many of the Schweitzer foods.

Both were blessed with five children and spent many hours preparing meals for their families. Kraut and cheese beroggi were special … but, of course, some preferred kraut while others preferred cheese. So, it became an “unwritten rule” that if kraut was made, so was cheese. Beroggi remains a specialty for children and grandchildren at holiday time or whenever the family gets together.

Neva Kaufman (Bohne Beroggi) “I’m glad our ancestors brought the Bohne Berogge recipe with them to America. I have been making them for 65+ years since they are definitely a favorite in our extended families. I am expected to bring them to family holiday gatherings and will continue as long as the Lord gives me the health and strength to do it.“ Jeanette Wedel’s son Tom Wedel filmed the demonstration.

Father, bless the food we take, and bless us all for Jesus’ sake.

Amen

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Lorene Stucky (Poppy seed Rolls) Lorene (Carl T.) Stucky from McPherson KS took two poppy seed rolls to the first Mennonite Relief Sale 40 years ago in Washington where daughter Diane and Warren Gering live. These were so popular that Lorene took some every year.

Approximately eight rolls were sold each year, resulting in proceeds of $17,000 over 16 years. Lorene and Carl raised gallons of poppy. Warren interviewed Lorene to obtain her secrets to share with all who loved her baking. Lorene’s grandson Chris filmed the demonstration.

Jeanette Krehbiel Wedel (Kurivi) Jeanette lives near Hesston, Kansas, with her husband Daniel. Baking has been an integral part of her life. She owned the Mixing Bowl Bakery for over ten years filling orders in the community for the specialty foods listed in this book. Ethnic dishes are some of the family favorites. The Wedels grow their own poppy seed for “mak kuchen” (poppy seed rolls).

DVD Photographer Video photographer Gary Franz has been making documentaries and promotional films for non-profit organizations traveling to many states and to Europe and Africa with his cameras. He lives in Newton, Kansas with his wife Mary.

CONTACT INFORMATION Send comments or questions to SMCHA, P.O. Box 93, Moundridge KS 67107.

To order copies of the Swiss Volhynian Favorite Recipes, send $20 for each book plus $5 shipping fee for each book to SMCHA, P.O. Box 93, Moundridge KS 67107. iv | Swiss Volhynian Favorite Recipes

Contents Foreword.............................................................................................vii A brief sketch of Swiss Volhynian History and Culture......................ix Traditional Swiss Volhynian Recipes...................................................xi Beet Borscht......................................................................................... 1 Beroggi (Kraut and Cheese)................................................................. 2 (See DVD #1) Bohne Beroggi...................................................................................... 5 (See DVD #2) Bread Roggen Brot (Rye Bread)............................................................. 7 Sweet Bread.................................................................................. 8 White Bread.................................................................................. 8 Cherry Prei........................................................................................... 9 Dampfnoodlen.................................................................................... 10 Dunn Kuchen..................................................................................... 11 Eire Pie (Egg Pie)............................................................................... 12 Faula Weiber Knepp (Lazy Women’s Buttons)................................. 13 Kneepletz............................................................................................ 14 Knepp (Potato or Cheese).................................................................. 15 Kuchen................................................................................................ 16 Kurivi (Karavei, Garevei, Gorievei, Garovei, Karavai)..................... 18 (See DVD #1) Mulberry Pie....................................................................................... 20 Nalles Nicki........................................................................................ 22 Obstkrapflen (Fruit Pockets).............................................................. 23 Peppernuts.......................................................................................... 24 Swiss Volhynian Favorite Recipes | v

Poppy Seed Roll (Mak Kuchen)......................................................... 25 (See DVD #2) Mak Gorshi................................................................................. 30 Mak Kutya................................................................................... 31 Poppy Seed Planting and Harvesting Instructions............................ 32 Ribbel Soup........................................................................................ 34 Tent Weddings of 1890-1930............................................................. 35 Pioneer Women Cooked for Threshers............................................ 37 Swiss Mennonite Cultural and Historical Association...................... 38

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Kneepletz (Knepletz, or Knee Pletz) When your favorite bread dough has risen and is ready for the pans, pinch off dough the size of a baseball. Flatten and stretch over your hand to the size of a small plate and as thin as possible. (It can have a few holes in it.) Fry in deep fat at 365-400 degrees until golden brown.

Sprinkle with sugar and eat warm. Delicious!

Can also be fried in regular frying pan. A short cut: use frozen bread dough.

NOTES:

Lord Jesus, be our heavenly Guest, our morning joy, our evening rest, and with our daily food impart Thy love and peace to every heart. Amen.

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Knepp (Potato or Cottage Cheese) 3 cups flour 1 tablespoon salt Water to make a stiff dough (approximately 1 ¾-2 cups) 1 cup diced cooked potatoes 1 cup dry cottage cheese 2 tablespoons lard (approximately) 1 cup cream Mix first three ingredients and knead well. Let it rest for 15 minutes. Divide dough into 2 parts. Roll dough 1/8 inch thick. Cut into 1 inch strips. Slice into ¼ inch thick Knepp. Cook them in salted water for 7 to 8 minutes. Drain in colander. Heat a little lard and cream and pour over ½ the Knepp that have been mixed with the boiled potatoes; then also pour the remaining lard and cream mixture over the other ½ of Knepp that have been mixed with the dry cottage cheese. Stir and serve hot.

NOTES:

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Kuchen To make dough, combine in mixing bowl: ½ cup shortening ¾ cup sugar 1 teaspoon salt Add: 2 cups scalded milk, cooled 1 package yeast softened in ¼ cup warm water with ½ teaspoon sugar 2 eggs, beaten Add 7 cups flour (approximately) a little at a time. Set in a warm place to rise until nearly double. Knead down several times. Divide into 7 parts. Roll out dough to ¼ inch or thinner; place in greased pie tins. Let rise only a short time, 10-15 minutes. Fill with your favorite canned, frozen, or fresh fruit. Add any of the following cream toppings.

NOTES:

Baking lesson for the next generation – Erin Regier and Matthew Graber.

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Carly Goering and Sheryl Goering pressing dough into place for filling.

Kuchen Topping #1 1 cup sweet cream ½ cup sugar 1 heaping teaspoon flour 1 egg, beaten Cook until thick, like custard. Remove from stove. Add 1 teaspoon vanilla. Pour over dough or use with any fruit and bake in moderate oven. Bake 20-25 minutes at 350 degrees or until set.

Kuchen Topping #2 2 eggs, beaten 1 cup sugar ½ teaspoon vanilla ¾ cup half and half 3 tablespoons flour Mix together and heat until hot. Pour over fruit in Kuchen shell and bake in moderate oven. Filling for 2-3 Kuchen. Bake 20-25 minutes at 350 degrees or until set.

Poppy Seed Filling for Kuchen Mix 1 cup milk and ½ cup cream (or whole milk may be used) and ½ cup poppy seed, ground. Cook in double boiler for 5 minutes. Mix together and add: 2 tablespoon cornstarch ½ cup sugar ½ cup milk 2 egg yolks Cook until thick. Pour into Kuchen shell and bake 20-25 minutes at 350 degrees or until set.

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Nalles Nicki (Filled Pancake Roll)

T

he term comes from the Polish word “Nalesniki” which is a sort of very very thin pancake so that you can roll it and stretch it. Stuffed with meat or cabbage or cheese, these are placed in a pan greased with butter and steamed in a hot oven. Sour cream is poured over the cheese “Nalesniki.” Small pieces of chopped bacon are spread on top of the meat or cabbage “Nalesniki.” They are served hot.

Some of our Swiss Mennonites, especially those in South Dakota, fixed the Nalles Nicki with rhubarb sauce or applesauce and served it for dessert.

Nalles Nicki 1 cup flour ½ teaspoon salt 2 to 3 eggs 1½ cups milk 2 cups dry cottage cheese 1 tablespoon sugar Salt and pepper (to taste) 1 egg Combine the first four ingredients to make a thin batter resembling gravy. Pour some batter into hot greased skillet. Lift the pan around slightly so the batter runs over the whole pan. Makes a very thin pancake. Brown slightly, flip on other side and brown. Remove to a plate.

After all the dough has been fried into pancakes, fill with the next four ingredients, which have been mixed together. Spread on each pancake and roll or fold into quarters, and brown in skillet. May also be filled with applesauce or rhubarb sauce or filled with jam (especially grape jam) that has been prepared with a little flour and sugar.

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Obstkrapflen (Fruit Pockets) Cook 6 oz. package dried apricots in 1 cup water until very soft.

Combine and add to fruit: ½ cup sugar 2 tablespoons flour Cook 4 minutes, stirring constantly. Remove from heat. (Beat with electric mixer if mixture appears stringy.) Cool. Any dried fruit may be used in place of apricots.

Use your favorite sweet yeast dough. Shape the pockets using one of these methods. Cut off small pieces and shape into 3½ inch rounds.

Place a rounded teaspoon of filling on the round, fold up the edge and seal firmly. Place on cookie sheet with sealed edge downward. Or roll dough about 1/8 inch thick into rounds 3 inches in diameter. Cut slit on two sides. Place filling in the center and bring sides to the center pulling one cut edge through the other, thus exposing the filling. Let rise for 15 minutes. Bake at 350 degrees until light brown, 15-20 minutes.

NOTES:

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