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1993-01-20
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Newsgroups: rec.food.recipes
Distribution: world
From: wvenable@spam.ua.oz.au (Bill Venables)
Date: 10 Oct 91 11:25:17 GMT
Subject: MISC: Mennonite Recipes
Summary: orig. subject: MEAT: Mennonite Recipes
Archive-Name: recipes/misc/mennonite-recipes
Keywords: recipe misc mennonite recipes
Followup-To: rec.food.cooking
Organization: Stats Pure & Applied Maths, Uni of Adelaide, Australia
Approved: aem@mthvax.cs.miami.edu
Here are a couple of recipes from an oldish book, of some sentimental
value to me: "Food that Really Schmecks: Mennonite Country Cooking" by
Edna Staebler (c) 1968. [ISBN 07-077392-0, but probably out of print
by now.]
The food can be rather rich, and the cooking style is at the same time
simple but painstaking.
The trick, mentioned in the second recipe, of soaking a rabbit in an
acid solution for a while to lighten the meat can win over even the
most determined non-eater of rodents.
------------------------------
Chicken and Corn Soup with Rivels
1 chicken, cut up (You can use pieces, but old hens have the best flavour),
4 quarts cold water
1/2 cup cut up celery stalks and leaves,
1 medium onion, sliced,
corn from 6 to 8 cobs Rivels:
(or 1 can niblets if unavailable), -----
2 hard boiled eggs, chopped. 1 cup flour,
Salt and pepper. 1 egg, beaten,
4 Tbsp cut-up celery. A bit of milk, if necessary.
Cook the chicken in the salted water until it is tender and can be
removed from the bones. Cut it into bite-sized pieces and put it back
into the broth without cooling it any more than you have to.
Add everything else but the parsley and hard-boiled eggs; boil about 15
minutes while you make the rivels by rubbing the flour and egg into
crumbs.
Drop the rivels into the boiling soup, stirring to prevent them
becoming a single mass. Cover and simmer for 7 minutes.
Now add the chopped egg and parsley.
Serve from a soup tureen on the table and pass cream to be poured into
the soup.
------------------------------
Hasenpfeffer
1 or 2 cut-up rabbits 1/2 teaspoon ginger
3 cups vinegar or dry wine 1 teaspoon whole cloves
3 cups water 4 bay leaves
1 large onion, sliced 2 slices of lemon
Salt and pepper 1 cup thick sour cream.
Skin the rabbits, clean them and cut them in pieces. Put the pieces in
a large bowl and cover with wine and water. Add the sliced onion and
seasonings. Let the meat soak in this solution, covered, for two days.
On the third day put the rabbit in a kettle or large saucepan, cover it
with water and add the lemon slices to keep the flesh white. Boil
until the meat is tender -- about an hour -- and remove from the
kettle. Dip the pieces of rabbit in flour and fry in hot fat in a
frying pan, browning quickly and turning often. Gradually add some of
the mixture in which the meat was pickled. Let simmer until the broth
is brown -- about 30 minutes.
Just before serving, stir 1 cup of thick sour cream into the sauce.
------------------------------
Apfelstrudel
2 1/2 cups flour 1 cup brown sugar
1 tsp salt 1/2 cup seedless raisins
2 Tbsps shortening 1/2 cup chopped nuts
2 eggs, lightly beaten 5 Tbsp melted butter
1/2 cup warm water 1/2 tsp cinnamon
5 cups sliced apples Grated rind of 1 lemon
Sift the flour and salt together. Cut in the 2 tablespoons of
shortening and add the eggs and water. Knead well, then throw or beat
the dough against a board until it blisters. Stand the dough in a warm
place under a cloth for 20 minutes.
Cover the kitchen table with a small white cloth and flour it. Put the
dough on it and pull it out with your hands very carefully to the
thickness of tissue paper.
Spread with a mixture of the fruits, sugar, melted butter, cinnamon and
lemon rind. Fold in the outer edges of the dough and roll like a jelly
roll about 4 inches wide.
Bake in a very hot oven (450 deg. F) for 10 minutes, then reduce the heat
to 400 deg. F and bake about 20 minutes longer.
Let it cool. Cut in slices about 2 inches wide. It should be flaky,
moist and one of the best things you have ever tasted.
------------------------------
Bill Venables venables@stats.adelaide.edu.au