1 cup flour
2 tsp. baking powder
1/2 tsp. salt
2 T sugar (optional)
1 egg, beaten
2 T shortening (or butter), melted
1/3 cup milk
1 cup raisins

Mix dry ingredients. Add beaten egg, melted shortening and milk. Mix well and add raisins. Pour into greased cake pan (8 x 8 x 2 in. cake pan) and bake (350º F). Serve hot with poultry. Note: Mixture may also be used as dressing to stuff chicken.
Source: Canadian Mennonite Cookbook

2 eggs, beat well 1/3 cup sugar
1/2 tsp. salt 1 tsp. vanilla
1 1/2 cups flour 2 tsp. baking powder
1/2 cup milk (or part cream)
1 1/2 cups raisins (washed)
1/2 cup chopped dried apricots

Combine ingredients & stuff chicken when half roasted.
Steam-bake 1 hour at 350 degrees F. Very good with roast beef also.

1 ham bone
1 cup cut green beans
2 medium potatoes
a bunch of summer savory (about an inch in diameter)
1 cup shelled peas
2 medium carrots, cut
1 small onion
1/2 Cup shredded parsley
1/4 Cup of butter

Cover ham bone with water and boil for 45 minutes. Skim the scum as it cooks. Remove the bone and add vegetables. Simmer for about 1 hour. About 15 minutes before serving, add the summer savory and parsley. Remove when serving. Just before serving, add the butter. Stir and serve hot.

1 meaty smoked ham bone (1-2 pounds)
6 cups cold water
3 carrots, sliced (optional)
1/4 Tbsp peppercorns in spice container or cheesecloth bag
4 sprigs summer savory or 1 teaspoon, dried
1/4 to 1/2 cup heavy cream or up to 1 cup light cream
2-3 cups cut fresh (recommended), frozen or canned green beans
1 medium onion, chopped
1 teaspoon salt
3 medium potatoes, diced

Combine ham, onion and water in a pot. Cook until meat is tender, about 2 to 2 1/2 hours.
Prepare beans, carrots and potatoes. Remove ham and strain broth through two layers of cheesecloth.
Return to the pot. Add the vegetables and peppercorns. Cook until tender.
Add seasonings, salt (as needed) and savory. Simmer another 1/2 hr or longer.
Cut meat from bone and return to soup. Remove peppercorns, and add cream. If more water is needed, add it just before the cream. Stir and serve.

3-4 lb chicken (preferably a year old)
2 1/2 - 3 qts of water
2 tsp salt
1 tsp peppercorns
1 small onion, chopped
1 bay leaf
1 sprig parsley

Cut chicken into serving pieces, add to water and bring to a boil. Take off scum as it forms. Simmer for 3 hrs, covered, adding more water as required. A half-hour before serving, skim off the fat and add the noodles, pepper, salt, onion, bayleaf and parsley.
If you make the broth a day ahead or in the morning, it can be cooled so the fat hardens on the surface for easier removal.

6 medium potatoes
3 cups water
3 cups milk
3 Tbsp flour
3 Tbsp butter
Salt, pepper and parsley

Peel and slice potatoes. Boil them in salted water until tender. Add milk and let simmer.
Brown the flour in the melted butter, while stirring over low heat; stir into the soup until the mixture thickens. Sprinkle with parsley and pepper.
Serve with buttered crumbs, or squares of fried bread, or croutons.
Optional: Boil some sliced onion with the potatoes, if you like.

1 ham bone
2 qts cold water
2 cup finely chopped beet greens or sorrel leaves
1/2 cup chopped onion greens
1/3 cup dill greens
3-4 medium potatoes, diced
salt and pepper to taste
1/2 cup sweet cream

Boil the ham bone in the water for an hour to make soup broth. Add the vegetables and greens. Boil until the veggies and leaves are done. Add the cream and serve hot.
This is a great soup to make if you have any dill or beets in the garden, or if you can pick them up at the farmers market. This soup has quite the sharp taste because of the beet greens so you may choose to add cream.

Does anyone remember going for a ride in the country to find/pick sorrel (Zuahrump)?
My recollection is that it was found in abundance in some pastures near Grunthal.

ZUMMAH (SUMMER) BORSCHT

2 quarts boiling water
1/2 lb. smoked pork or sausage, cubed
1 T salt
1 qt. cubed potatoes
2 cups chopped sorrel
1 cup chopped onion tops
1/4 cup chopped green dill
1 T chopped fresh parsley
1 bay leaf
1/2 cup heavy cream

Combine boiling water and cold smoked pork in a 4 quart pot. Cool 1/2 hour. Add salt and cubed potatoes. Bring to a boil and cook for 5-10 minutes. Add remaining ingredients, except heavy cream. Bring to a boil and cook for 20-30 minutes or until vegetables are done. Remove from heat, add cream and serve. A refreshing, traditional soup.
Source: Canadian Mennonite Cookbook

2 lbs Soup Bones
2 qts water (cold)
2 carrots, cut
1 medium head cabbage, chopped fine
2 medium potatoes, diced
1 medium onion, chopped
1 tsp salt
1-2 hot chili or cayenne peppers,
- or ground cayenne to taste (optional)
1/2 tsp star aniseed (optional)
10 allspice (whole)
1 small bayleaf
Small bunch dill - fresh or frozen
1 1/2 tbsp parsley chopped (add more if using dried parsley)
1 - 1 1/2 cups tomatoes
2 tablespoons tomato paste (optional)
1 can tomato soup (optional)
1/2 cup heavy cream (optional)
Dash of pepper

Boil the soup bones for at least 1 1/2 hrs. (They can be oven-roasted first for a richer flavour.)
Add enough water to yield 2 qts stock.
Add all vegetables except tomatoes and add seasonings. Cook until vegetables are done. Add tomatoes and bring just to a boil.
OPTIONS: Just before serving, add cream, or let each person add cream to taste.
White vinegar can be added to individual taste.
Instead of using a soup bone, use ham or farmer sausage to make the broth.
Chop up the ham or sausage and leave it in the borscht if you like.
More veggies can also be added.

1 pound beef chuck, lean
2 tablespoons cooking oil
3 cups water
2 each bay leaves
3 cups cabbage; coarsely chopped
2 cups potatoes; cubed
1/2 cup chopped onions
1/4 cup chopped green bell pepper
1 tablespoon parsley; chopped
1 tablespoon instant beef bouillon granules
1/2 teaspoon dried dill weed
16 ounces canned tomatoes; cut up
1/4 cup light cream or sour cream

Use a lean cut of beef chuck, trimmed of fat. Cut meat into 3/4 inch pieces. In a large kettle, brown the meat, half at a time, in hot cooking oil. Return all meat to the kettle. Add water and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 60 minutes or till the meat is nearly tender. Stir in cabbage, potatoes, onions, green pepper, parsley, bouillon granules, and dill weed. Bring to boiling; reduce heat. Cover and simmer 30 minutes or till meat and potatoes are tender. Stir in the tomatoes; heat through. Remove from heat.
Season to taste with salt and pepper. Remove bay leaves.
Stir in light cream or some sour cream, to taste. Makes 6 servings.

1 lb boiling beef, or any meaty cut
8 cups water
4 cups sauerkraut
1 onion, chopped
1/2 cup fresh parsley
3-4 Tbsp flour
1/2 cup water (approximately)
1 cup or more sweet cream
salt and pepper to taste

In a large saucepan or stockpot, cook the meat in the water until tender and the water has made good stock, adding the sauerkraut and onion in the last 45 minutes of cooking. Prepare a thin paste of the flour and water in a medium-sized bowl. When smooth, add the cream, then add all of the mixture to the soup, stirring constantly. Check the seasoning before serving.
The meat may be taken out and shredded or chopped before returning to the soup, or it may be sliced and served as a side dish.
This soup is made "to taste" and other ingredients may be added. You can put in more water, have a larger piece of meat, more or less sauerkraut, and more cream. The paste prevents the cream from curdling.

4 1/2 c. water
4 med. potatoes, peeled & cubed
1/2 tsp. salt
1/2 lb. smoked sausage, cut up
1 med. onion, chopped
1 clove garlic, minced
1 T. fresh dill, finely minced, or 1 tsp. dried dillweed
1/4 tsp. caraway seed (or more to taste)
1 c. sour cream
1 T. flour

In large kettle bring water, potatoes, and 1/2 tsp. salt to boiling, cook, covered, over med. heat till tender. Add sausage, a 16 oz. can of sauerkraut rinsed very well in cold water, onion, garlic, dill and caraway. Bring to boil.
In a small bowl mix sour cream and flour. Gradually stir in about 1 cup of the hot mixture, stir all into kettle. Blend well. Heat through, but do not boil. Season to taste with salt and pepper, add sugar to taste to cut tartness.

1 can sauerkraut, 1 lb.
1 tbs butter
1/4 cup vegetable oil
1 large onion, sliced
2 quarts chicken bouillon
2 large potatoes, baking
4 1/2 tbs catsup
6 tsp sugar
3/4 tsp salt,
1/4 tsp pepper
sour cream, optional

Cut potatoes in quarters lengthwise and slice in 1/4 inch slices. In large frying pan heat butter and oil on high heat, add onions and fry until limp and yellow-about 5 minutes-stirring all the time. Add potatoes and fry until slightly browned. If they keep sticking, reduce heat to medium (you might need to add a little more oil). With slotted spoon transfer onions and potatoes to 4 quart pan. There should be oil left in pan, add sauerkraut and stir-fry for a few minutes until somewhat rosey. Add 1/2 cup of the bouillon and simmer for 1 minute. Transfer to pan with the potatoes and onions and add the rest of the bouillon and the other ingredients. Cover and simmer for 20-25 minutes. Serve right away with sour cream if desired. It keeps several days in the refrigerator and tastes even better when reheated.

1 lb smoked farmer sausage (or kielbasa), casing left on
6 Tbsp chopped onion
1/4 cup flour
1/2 tsp dried thyme, rounded
1/2 tsp pepper
3 cups milk
1 cup half and half
8 oz. can sauerkraut, with juice
1 1/2 Tbsp lemon juice
2 Tbsp finely chopped fresh parsley

Chop the sausage coarsely by hand or in a food processor. Transfer the chopped sausage and onion to a deep pan, and saute over medium heat until the sausage is lightly browned, about 8 minutes. On a small plate or wax paper, combine the flour, thyme, and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes. Add the milk and half and half all at once, and cook, stirring until the mixture again bubbles up, about 5 minutes. Add the sauerkraut and its juice and bring to a boil; the mixture will continue to thicken. Taste for tartness, and add lemon juice if desired. Add parsley, and serve at once.

2 quarts water
1 cup raisins
1 cup dried prunes
¼ cup dried peaches
¼ cup dried apricots
½ cup sugar
4 tablespoons flour
½ tsp Salt
1 tsp Cinnamon
1 cup sweet or sour cream

Wash fruit and add warm water. Cook until almost tender. Then add sugar.
While fruit is cooking, prepare flour paste by combining flour, salt, cinnamon and cream. When fruit is done, slowly add flour paste, stirring constantly. Cook until slightly thickened. Serve warm or cold. Makes 8 servings.

2-3 quarts water
3/4 lbs. smoked meat or chicken
4 cups diced potatoes
4 cups diced carrots
1 bay leaf
summer savory (optional)
1/2 tsp. whole black pepper
salt to taste

Pre-cook meat, add all other ingredients and cook until done. Just before serving add a little butter and cream.

Did we used to have a salad made of leaf lettuce, vinegar and sugar?
And do you remember tomatoes with sugar and cream?

3 cups flour
2 Tbsp salt
3 eggs
1/2 cup milk

Mix all ingredients together to make a hard dough. Knead well. Roll out very thin, then flour both sides, cut in half and set half aside. Starting at the edge closest to you, roll the dough up until it is one long thin roll. (Like a jelly roll) Cut off 1/8-1/4” slices and unroll in a colander. When finished cutting the row, shake the excess flour from the noodles. You will now have long thin noodles. Repeat with the other half of the dough.
Cook in boiling water until the noodles rise to the surface and roll in the water. Rinse the noodles under cold running water, drain and place in a bowl. Add Cream Gravy and serve. Fry some onions and add to the Kielkje at serving for extra flavour.

1 cup milk
1 tsp salt
2 eggs
about 2 cups flour, enough to make a stiff dough

Break eggs into a bowl and beat well. Add the salt, milk and flour.
Roll the dough 1/4 inch thick and cut into 1 1/2 inch strips.
Dust dough with flour and lay 3 or 4 strips on top of each other. Cut dough with a sharp knife into strips 1/3 inch wide to make noodles.
Drop noodles into boiling water and cook 8 minutes. Pour into a colander and rinse with warm water. Serves 8.

2 - 3 TBSP butter or sausage or bacon drippings
1 cup heavy cream (or sour cream)
Flour for thickening
1 medium onion, sliced and stir fried.

Brown butter or drippings in a skillet, then add the onion and cook till golden. Add the cream and bring to a boil. Add flour, a little at a time, constantly stirring until the gravy is thickened to your preference. Serve over Verenikje, Kielke, farmer sausage or other suitable dish.

2 Tbsp. butter
1/2 cup heavy cream
pinch of salt

Melt butter; add heavy cream and salt. Bring to a boil, stirring constantly. Serve.

2 pounds of farmer sausage, cut into 3 inch lengths and split lengthwise
2-3 large onions, sliced
3/4 cup whole cream or sour cream

Brown sausage in a frying pan, then remove and set aside (keep it hot). Saute the onions in the pan drippings, then stir in the (sour) cream. Serve over hot noodles, accompanied by the sausage.

6 servings of ham
3 onions
1/2 cup sour cream

Fry ham until nicely browned. Remove ham from pan and add the sliced onions to the ham drippings. When the onions are slightly browned, add sour cream. Let come to a boil and pour over hot noodles.

1 cup milk
2 eggs
2 3/4 flour
1 tsp salt

Sift flour and salt into mixing bowl, add eggs and milk. Mix until a medium soft dough is formed. Roll out very thin and cut out into 4 inch circles or squares.
Add filling, about 1 rounded teaspoon. Moisten edges, fold over and pinch closed. Make sure that the edges are pinched tightly together so filling doesn't escape during boiling.
Boil in rapidly boiling water for about 5 minutes.
OPTION: After boiling, fry in a hot skillet with butter and onions until golden brown.
Serve with cream gravy or sour cream. FILLINGS:
Cottage Cheese – add 3 egg yolks and 1/2 tsp of salt to one pound of cottage cheese (or to taste).
Potato – Make mashed potatoes and add any combination of cheese (may be melted), cooked bacon or thinly diced onions.
Berries. If the berries are very runny, add some flour to thicken the juice. Your choice – go crazy!

KLEETAH MOUS
1 1/2 qts of milk
Bring to a brisk simmer, then remove from heat while preparing "kleetah"
Mix 1 cup of flour and 2 eggs
Make small dough crumbles (no larger than elbow macaroni) and sprinkle into the milk while it is reheating.
Bring to a boil, stirring frequently to prevent scorching.
Add 1 tbsp of butter, salt and pepper to taste, and serve

1/4 cup milk
1/4 cup light cream
2 egg whites
pinch of salt
1 1/2 cups flour

Mix milk, light cream, and egg whites. Combine flour and salt. Make a well in the center of the dry ingredients. Add milk mixture and stir to form a pliable dough. Shape into smooth ball. Let dough rest for a few minutes to allow better handling. FILLING:
16 oz dry cottage cheese
2 egg yolks
salt and pepper to taste

Combine all ingredients and mix well. Roll out dough on well-floured surface to about 1/4 inch thickness and cut in 2-3 inch squares. Place a spoonful of filling on each square. Fold one edge over to match the opposite and pinch together, dipping fingers in flour to prevent stickiness. Seal completely. Place pockets on floured surface until ready to boil. Bring to boil 3 L water with 1 tsp. salt and 1 Tbsp. oil. Place pockets one by one into boiling water, about 8-10 at a time. Boil for 5 minutes or until pockets float all on top. Remove with slotted spoon. Drain and dot with butter or margarine.
Serve with hot cream sauce.

VARIATION: Cottage cheese filling may be replaced by fresh fruit such as cherries, plums, blueberries, or fruit of your choice. Leftover pockets may be fried in lightly greased pan to a golden crispness and served as part of a delicious supper.
Source: Canadian Mennonite Cookbook

6 cups flour
2 tsp. baking powder
1/2 tsp salt
3 eggs
1/2 Cup cream
Enough milk to make a soft dough

Sift flour with dry ingredients. Add eggs and cream and enough milk to make a dough that is easy to roll. Roll out fairly thin and cut into strips about 2 inches wide. Cut short lengthwise slits in the dough. Fry in deep hot fat until golden on 1 side, then turn over and fry other side. Thinner dough yields crispier fritters. If you like them softer, roll them thicker. Dust them with icing sugar after they have cooled for a sweeter taste.

1 Pkg yeast
3 Cups water
3 Cups milk
1/2 Cups sugar
1 tsp salt
1 Tbsp butter
4 eggs, beaten
2 - 3 Cups raisins
Enough flour to make a thick dough

Dissolve 1 tsp. sugar in 1/2 cup of warm water. Sprinkle yeast on water and let stand for 10 minutes. Add the rest of the ingredients to the yeast. Stir in enough flour to make a thick batter. Let rise until double in volume. Drop by spoonfuls into a deep fryer and fry until golden brown. Cool and sprinkle with icing sugar.

1 head cabbage
1 stalk celery
10 onions
6 red bell peppers
2 bags carrots
12 green bell peppers
2 qt white vinegar
2 qt sugar
2 heads cauliflower, divided into florets
1 large jar yellow mustard
green tomato – optional

Cut everything up. Cook carrots separately. Divide vegetables (except carrots) equally between two pans, and add about 3 handfuls of coarse salt to each. Allow to stand overnight. Drain and rinse twice. Cover with water and bring to a boil. Place all in a stock-pot and add vinegar, sugar and mustard. Let cook on medium until cauliflower is softened. Add carrots and return to a boil, then place in sterile canning jars.

20 ripe tomatoes
8 pears
8 peaches
6 large onions
2 red peppers
4 cups sugar
4 cups white vinegar
2 Tbsp salt
2 Tbsp pickling spices (in a bag)

Put all ingredients in a large, heavy bottomed pot. Cook over high heat until it begins to thicken then reduce heat. Stir frequently to prevent sticking and burning until very thick (3-5 hours in all). To speed up this process, place fruit in a collander overnight to allow some of the juices to drip out first. Can in sterile jars.

2 cups flour
1/2 cup shortening
1/2 cup sour cream
1/2 cup milk
1/2 tsp. salt
3 tsp. baking powder
1 egg

Mix, making a dough that is not too hard. Roll out or pat out on floured surface and cut into desired 1" x 5" strips. Place on cookie sheet and bake at 375° F for 15-20 minutes.

It seems to me that Mom made these from off-cuts of piecrusts.

8 cups flour
2 1/2 cups sugar
4 tsp baking powder
2 tsp baking soda
3 cups sour cream
1 cup soft butter
4 eggs
2 tsp vanilla

Combine dry ingredients. Combine remaining ingredients and add to dry ingredients, mixing well. Roll out on well-floured board to 1/2 inch thickness. Dough will be soft. Cut out with large 2-inch cookie cutter. Place 2 inches apart on greased cookie sheet and bake. Cookies should be white when done and spring back when lightly touched. An old-fashioned, but still well-liked cookie. Source: Canadian Mennonite Cookbook

1 cup lard
4 cups flour
1 egg
1 tsp. baking powder
2/3 cup milk (approx.)
4-3/4 cups prepared fruit for filling

Combine flour and baking powder. Cut in shortening. Make a well in the center; add egg and milk. Mix to form a soft dough. Roll out to 1/4 inch and cut into 3 inch squares. On each square place 2 tablespoons fruit, and 1 tsp. sugar, gather the flour corners together and seal and sides so that the juice will not run out. Place on an ungreased cookie sheet. Bake until nicely brown.
Note: Fruit for filling may be apples, cherries, gooseberries, apricots, rhubarb or blueberries.
Source: Canadian Mennonite Cookbook

4 eggs
1/3 cup sugar
1 tsp. salt
2 1/3 cups flour
3 tsp. baking powder
1 1/2 cups whole milk or half & half
4 cups fruit, eg. chopped apples or bing cherries

Beat eggs, sugar, and salt well. Add flour and baking powder alternately with milk. Add fruit. Fry in sizzling oil until brown. Turn over and fry the other side until brown. Sprinkle with sugar & serve warm.

2 1/2 - 3 new potatoes, boiled and quartered or sliced
2 Tbsp chopped chives
2 hard-boiled eggs, quartered
chopped parsley
2 oz (60g) butter
8 oz (230ml) sour cream
2 lightly beaten eggs
1 Tbsp white wine vinegar
1 Tbsp sugar
salt and pepper

While the potatoes are cooking, make the dressing. Melt the butter gently in a double boiler (a bowl set over a pan of lazily simmering water will do) and stir in the sour cream, then the eggs, vinegar, sugar, salt and pepper. Cook gently until the sauce is thick, but not stiff. Taste and adjust seasoning. Keep the sauce warm over hot (but not boiling) water while you slice the potatoes. Put the potatoes into a bowl with the chives and pour over the dressing. Turn gently to coat evenly and transfer to a serving dish. Decorate with the eggs and a sprinkling of parsley. Serve warm. As an alternative, fry four slices of traditionally cured streaky bacon, cut into bits, in a tiny bit of oil, until frizzled and browned. Measure out 2 fl oz (55 ml) of the fat and use that instead of the butter in the dressing. Sprinkle the prepared salad with fried bacon bits

2 cups raw spinach; finely chopped
1 thinly sliced peeled cucumber
4 green onions; chopped
1/2 cup sliced radishes
2 cups cottage cheese
1 cup sour cream
2 tsp fresh or bottled lemon juice
1/2 tsp salt
1/4 tsp freshly ground pepper
1 paprika; to taste
1/2 cup minced fresh parsley

Wash the spinach the day before, wrap it in a cloth and refrigerate it overnight. Chop the spinach, add the cucumber, onions and radishes, then toss lightly. Arrange in a wooden salad bowl and place a mound of cottage cheese in the middle. Blend the sour cream with the lemon juice, salt and pepper and pour over the salad.
Sprinkle the paprika in the middle and the parsley all around. Toss when ready to serve.
Serve with thin slices of lightly buttered black bread.