Mennonite Girls Can Cook (17 page)

................................................ Serves 6

• 2½ cups / 600 ml flour
  
• 2 teaspoons / 10 ml salt
  
• 2 extra large eggs, measuring ½ cup / 125 ml
  
• ½ cup / 125 ml milk
  

1. Stir the eggs, milk, and salt into the flour; knead until dough becomes smooth.
   
2. Cover and let rest for 30 minutes.
   
3. Sprinkle flour over the counter; roll the dough thinly enough to see through. This takes time and patience, but it is crucial that the dough is very thin and measures approximately
   24 x 16-inches / 60 x 40-cm.
   

• cup / 75 ml bacon drippings
  
• 1½ pound farmer sausage
  
• 8-10 fresh medium sized potatoes, cut each into 8 pieces
  
• 2 medium onions, diced
  
• 1 teaspoon / 5 ml salt
  
• ½ teaspoon / 2 ml pepper
  
• ½ cup / 125 ml chopped fresh parsley
  

1. Spread the bacon drippings evenly over the rolled-out noodle dough.
   
2. Roll up the dough tightly, beginning with the longer side. (This step can be done earlier in the day.)
   
3. Cut the long roll into 3 equal pieces, wrap in plastic wrap, and refrigerate until you are ready to slice and steam the noodles.
   
4. Cut the farmer sausage into serving size pieces. Place meat in the bottom of a large heavy pot with a lid.
   
5. Add potatoes, then the onions. Sprinkle with the salt, pepper, and parsley.
   
6. Add enough water to barely cover the meat. Bring to a boil.
   
7. Cover with a heavy lid, turn heat to medium and simmer for 30 minutes.
   
8. While the sausage, potatoes, and onions are simmering, slice the noodle rolls into ¼-inch / ½-cm lengths.
   
9. Lift the lid and gently place the noodle rolls on top of the meat and vegetables in the pot. Quickly replace the lid to prevent steam from escaping.
   
10. Simmer another 30-45 minutes, until most of the liquid is absorbed and the sausage is beginning to sizzle in the pot.
    
11. Serve with
    Schmaundt
    Fat / Cream Gravy (recipe follows).
    

• ¼ cup butter
  
• ½ cup heavy cream
  
• ½ cup sour cream
  

1. Melt the butter over low heat, add the heavy cream and sour cream and bring to a slight simmer.
   
2. Serve over rolled-up
   Kielke
   .
   

—Lovella

Lovella says

...............................................Serves 4

• 2 cups / 500 ml flour
  
• 1 teaspoon / 5 ml salt
  
• 2 eggs, slightly beaten
  
• ¾ cup / 175 ml milk
  
• 3 tablespoons / 45 ml butter
  

1. Place flour and salt in mixing bowl.
   
2. Combine eggs and milk; stir into the flour mixture until a sticky batter forms.
   
3. In a large pot bring to a boil 12 cups of water to which 1 teaspoon / 5 ml salt and 1 teaspoon / 5 ml oil have been added.
   
4. Place batter by spoonfuls in a
   Spaetzle
   maker or colander; push batter back and forth, allowing it to fall in small pieces into the boiling water.
   
5. Occasionally stir
   Spaetzle
   or add a small amount of vegetable oil to the pot to prevent sticking.
   
6. Once all the
   Spaetzle
   are in the water, cook for 1-2 minutes longer.
   
7. Use a colander to drain the water and return
   Spaetzle
   to pot. Stir in butter.
   

Tip:
For a tasty option, slowly caramelize a large chopped onion in 1 tablespoon / 15 ml butter over low-medium heat in small skillet. Stir into the
Spaetzle
just before serving.

Another tip is to double the recipe.
Spaetzle
taste very good the next day when fried with bacon and onions, assuming there are any leftovers!

—
Bev

Bev says

Bev says

...............................................Serves 4-6

• 2 tablespoons / 30 ml olive oil
  
• 1 small onion, thinly sliced
  
• ½ medium head red cabbage, shredded
  
• ¼ cup / 60 ml vinegar
  
• 2 tablespoons / 30 ml sugar
  
• 1 teaspoon / 5 ml salt
  
• ½ teaspoon / 2 ml pepper
  

1. Sauté onions in olive oil over medium heat for 2-3 minutes. Add cabbage and continue to sauté 5 minutes.
   
2. Add vinegar, sugar, and seasonings. Lower heat and cook for 10-15 minutes, stirring occasionally.
   

Tip:
Sautéed red cabbage is the perfect side dish to serve with
Wareneki
(recipe on page 90) or
Spaetzle
(recipe on page 88).

—Kathy

...............................................Serves 4-6

• ½ teaspoon / 2 ml salt
  
• ½ teaspoon / 2 ml baking powder
  
• 2 cups / 500 ml flour
  
• 1 egg white, slightly beaten (save yolk for the filling)
  
• 1 cup / 250 ml sour cream
  

1. Place dry ingredients into a mixing bowl.
   
2. Stir in egg white and sour cream.
   
3. Using your hands, knead until the dough is smooth. Cover and refrigerate for 1 hour.
   
4. While the dough is chilling, make the fillings (recipes follow). Each filling recipe is enough for 1 recipe of dough.
   
5. On a lightly floured surface, roll 1 recipe of dough into a very thin rectangle.
   
6. Using a small ice cream scoop, place balls of filling along one end of dough.
   
7. Fold dough over filling. Use a small round cutter to press down over each mound of filling. The dough is very easy to work with and should stick together. If it doesn’t, pinch the edges to seal in the filling.
   
8. Place
   Wareneki
   on a parchment-lined baking sheet and refrigerate until ready to boil, or freeze them on the sheet until solid. Store them in freezer bags.
   

• 2 cups / 500 ml dry curd cottage cheese
  
• 1 egg yolk, from the egg used in the dough
  
• 1 teaspoon / 5 ml salt
  
• ¼ teaspoon / 1 ml pepper
  

1. Mix together well.
   

• ½ pound / 250 g lean ground beef
  
• ½ teaspoon / 2 ml pepper
  
• ½ teaspoon / 2 ml salt
  
• 1 large potato, boiled, mashed and cooled
  
• 1 cup / 250 ml sauerkraut, well drained
  

1. Fry ground beef, season, and add mashed potatoes and sauerkraut.
   
2. Cool.
   

• Fresh plums, cut in half
  
• Fresh raspberries
  
• Sugar
  

1. Place half a plum or several raspberries every few inches along the rolled out
   Wareneki
   dough. Add a pinch of sugar over raspberries before closing.
   

1. Bring to boil lightly salted water in a large saucepan.
   
2. Drop fresh or frozen
   Wareneki
   into boiling water and boil for 5 minutes if fresh or 10 minutes if frozen.
   Wareneki
   will float when they are cooked.
   
3. Drain immediately.
   
4. Serve with gravy (recipe follows).
   

• ¼ cup / 60 ml butter
  
• 1 cup / 250 ml sour cream or whipping cream
  
• Salt and pepper
  

1. In a small saucepan, melt butter; stir in cream.
   
2. Bring to a light boil; reduce heat to simmer.
   
3. Salt and pepper to taste if using sour cream.
   
4. Simmer 5-10 minutes.
   

Tip:
When cottage cheese
Wareneki
are boiled and drained, fry them in butter along with onions and/or bacon. In a skillet, melt several spoons of butter (or bacon drippings) and add thinly sliced onions. When the onions begin to caramelize, add the boiled
Wareneki
and sauté until they turn crispy and golden. Serve with gravy or sour cream and crumbled bacon.

When serving
Wareneki
with fruit filling, use whipping cream instead of sour cream in gravy and omit salt and pepper. Sprinkle with sugar.

—Kathy

Kathy says