Germans from Russia Family Recipes

 

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German Rye Bread

3 cups rye flour
1 package dry yeast
1 tsp. salt
6 cups white flour

Combine 3 cups rye flour and 1 package dry yeast with enough warm water to make a smooth paste. Cover with a tea towel and let stand overnight. In the morning, add 1 teaspoon of salt and 6 cups of white flour (a little at a time, add more if needed so dough is not sticky). Knead dough real good and grease around pan and dough and let it stand until it rises double in size. Cut and put into greased bread pans. Let rise 1 hour or until dough rises higher than pan. Bake 1 hour at 350 degrees. Cover with towel after baking.

Submitted by Margaret Rekart

This is the recipe used for the bread served at the German Sausage Demonstration during the 2014 AHSGR Convention in Lincoln, NE.

 

German Sausage

The following 5 recipes were submitted by Paul Loos. The first two are from his German Sausage Demonstration at the 2014 AHSGR Convention in Lincoln, NE.

Recipe 1 -- Makes 12 pounds

6 pounds ground beef chuck
6 pounds ground pork shoulder butts
5 ounces salt
1/2 ounce ground black pepper
1/4 ounce garlic powder

Mix all ingredients thoroughly in a large container adding a cup or 2 of cold water to help incorporate the seasonings. Make a small patty and fry. Taste and adjust the seasonings if necessary to your taste. Stuff into pork or beef casings.

Recipe 2 -- Makes 16 pounds (take off the Internet)

12 pounds ground beef chuck
4 pounds ground pork shoulder butts
12 teaspoons salt
3 teaspoons ground black pepper
2-3 cloves of garlic (diced)

Mix both meats in a large container. Mix in salt, pepper, and garlic. After mixing well, make a small patty, fry and taste. Adjust the spices if necessary, then stuff into casings.

Recipe 3 -- Makes 10 pounds

5 1/2 pounds ground beef (lean)
4 1/2 pounds ground pork (pork butts is best)
3 ounces salt
1/3 ounce ground black pepper
2 tespoons garlic powder

Recipe 4 -- Makes 15 pounds

10 pounds ground beef (lean)
5 pounds ground pork (pork butts is best)
6 ounces salt (.38 pound)
1 ounce black pepper (.06 pound)
2/3 ounce garlic poweder (.04 pound)

Recipe 5 -- Bud Dietrich's Recipe -- Makes 10 pounds

5 pounds ground beef (lean)
5 pounds ground pork (pork butts is best)
1/4 pound salt (4 ounces)
1/2 ounce ground black pepper
2 teaspoons garlic powder or to your taste

 

Butterglace (Butter Balls)

2 pkgs hamburger buns (3 1/2 cups)
4 eggs (lately we've been using 3)
1 1/2 sticks butter, melted
1/2 tsp. Allspice

Crumble buns very, very fine. Form in balls. Makes about 50.

Submitted by Sharon Buckner

Grun Boline Suppe (Green Bean Soup)

2 medium peeled diced potatoes
4 cups of water (May need more to add later)
1/2 medium onion diced
4 cups fresh green beans or 2 cans of green beans
Bay leaf
Salt and pepper to taste (If you don't like black specs in soup use white pepper)
1 1/2 tsp. chicken or beef bullion

If using fresh beans string and slice into inch pieces. Cook in Bullion water if you wish about 10 minutes. Add potatoes and cook until potatoes are soft but not mushy and beans are done. At this time you may need to add more water so that you have enough to cover the beans and potatoes about 1 inch over. In skillet melt 5 tablespoons of butter and add 1/3 cup of flour, brown this mixture over medium high heat stirring continuously until it is a dark caramel color. Watch so it doesn't burn. Carefully add to bean and potatoe mixture; this will splatter when added. Stir in 1 small can of evaporated milk or 1/2 cup of thick sweet cream or sour cream (I use sour cream). Heat until it almost comes to a boil. If it boils the cream will curdle.
This is a recipe given to me by my mother-in-law whose parents came from Anton, Russia.

Submitted by Pam Wurst

 

Endive Potato Salad

4 cups cooked sliced potatoes warm (Boil potatoes with skin on and then slice. New Red's work best)
2 cups chopped endive
1 medium finely chopped fresh onion
5 slices of bacon, cut in small pieces and fried crisp

Use bacon drippings and add 3 tablespoons brown sugar, 3 tablespoons vinegar, salt and pepper to taste. Heat until dressing boils loosen any bits of bacon that have stuck to pan. Pour over potatoes, endive and onion. Serve warm. Makes 4 side servings or 2 main meals.

Submitted by Pam Wurst

 

Grebble (with sour cream)

3 eggs beaten slightly
1/2 cup sugar
2 cups sour cream
4 cups flour or a little more
1 tsp. soda
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt

Put dough in refrigerator for 2-3 hours or overnight. Also can be in freezer. Cut, fry in deep fat, 350-375 degrees.

Submitted by Nancy Borrell

 

Grebble (with buttermilk)

 6 eggs beaten until lemon colored
1 tsp. salt
10 tsp. melted butter
2 cups buttermilk
2 tsp. baking powder Add to eggs, Mix by hand
1/2 tsp. vanilla
1/4 tsp. yeast
6 cups flour

Let set overnight or at least 4 hours. Cut, fry in deep fat, 350-375 degrees.

Submitted by Nancy Borrell

 

German Blinna (Raised Pancakes or Crepes)

Dissolve 1 cake yeast in 1/4 cup warm water. Add 3 tablespoons sugar, 4 cups flour and 3 cups warm water to form sponge. Let mixture stand overnight or at least 4 hours. Add 2 eggs (beaten), 1 teaspoon salt and 1 teaspoon baking powder. If batter is too thick add warm milk. The batter should be thin and easy to pour. Pour into lightly greased skillet enough batter to cover the bottom fo the pan. Tilt the pan to distribute the batter in a circular motion. Fry to a golden brown on both sides. Blinna should be thin and porous. Serve with jelly, syrup, honey, etc. Roll up in a roll on plate and enjoy for breakfast.

Lillian Loos, submitted by her son Paul Loos