Collected by Thelma Bartel Wiest
Portland, Oregon, 1991, Softcover, 39 pages.
From the Forward by Thelma Bartel Wiest: "This recipe book was compiled in order to preserve the many old family recipes that are 'endangered,' but which are still alive in the memories of many family members and, in some cases, also in their kitchens. If, a hundred years from now, some curious, bright eyed teenager, rummaging through an old trunk discovers this little booklet, I hope she enjoys reading it as much as I enjoyed writing it."
These traditional Germans from Russia foodways were collected from 1) Thelma's mother, Pauline Just Bartel, 2) Thelma Bartel Wiest, and 3) Thelma's mother-in-law, Katherine Buxman Wiest, showing the unique survivals within the Dutch-German-Russian-Mennonite culture. The recipes are prefaced by family history narrative and pedigree charts which include Baptists, Mennonites and Lutherans.
Some delightful recipes include "Aunt Minnie's Roll Koka" with peanut butter frosting (Minnie Unruh Eitzen, 1876-1956); and "Roll Koka" served with watermelon (Eva Unruh Unruh, 1850-1935). "Poertzelki" (Polish/Russian), "Niejoasch Koka" (Low German), and "New Year's Fritters" (English) are three titles for this raisin yeast bread, which is deep fried. Another food from this tradition is "Krell Shucka," Low German for fried potatoes.
From Amelia Karber Bartel (1878 - 1958) came a recipe for "Pfeffernusse (High German), "Peppernuts" (English) and "Pepa Neat" (Low German). And "Prune Cake" came from Tante Lena (Helena Unruh Bier Goertz, 1862 - ?), a fraternal aunt to Thelma's grandmother, Eva Unruh Just (1883 - 1950). Recipes from Grandma Wiest (Katherine Buxman Wiest) include deep-fried donuts, "Grebbel," of twisted and slitted squares, and Borscht/Kraut Supp from her mother, Maria Weber Buxman (1879 - 1954).
Chicken noodle soup with butterballs from Maria Weber Buxman are similar to Matzoballs, with allspice. From her there is also "Bierock" (Perogie in Russian). Katherine Croissant Wiest's (1882 - 1944) "Holupsie" (Russian/Ukrainian) recipe is included, as is her "Schupf Noodla," spongy dumplings which are steamed. The German "schupf" means push away or shove; a yeast noodle is prepared with this shove technique.
The Germans from Russia Heritage Collection wishes to thank Dr. William and Thelma Bartel Wiest for sharing this wonderful recipe book.
Some Wonderful Old Time Recipes from Our Mothers and Grandmothers
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