Meat Buns ~ Flashback Friday

It's 'Flashback Friday' and I am re-posting one of the first recipes I submitted to this blog...back on June 10, 2008.  It has also been one of our most viewed recipes and so I decided it was time to give it a bit of an update.  It is now re-formatted and has a new photo. The original photos appear in the collage at the bottom of the post.  Instructions for using instant yeast are also included.

There’s nothing quite like the meat perishky I recall from days gone by…a dainty meat-filled pastry. I have my mother-in-law's recipe but somehow couldn’t see myself rolling out all the dough and spending hours making tiny little pockets. So I adapted the recipe somewhat and came up with meat buns.  They are wonderful to have on-hand in the freezer and pull out for a quick lunch with pickles and cheese. 

Filling:

• 2 pounds ground beef
• 2 onions, chopped
• 1 package onion soup mix
• 1 can cream of mushroom soup, undiluted

1. Brown ground beef over medium heat in large skillet…breaking up while cooking*.
2. Drain. Add onions and cook for a few more minutes.
3. Stir in onion soup mix and mushroom soup and heat through.
4. Allow mixture to cool completely (can be made ahead).

*Tip: Use a potato masher to break apart the meat as it is browning.

Dough:

• 2 Tablespoons yeast
• 1 tsp. sugar
• ½ cup lukewarm water
• 4 cups warm water
• 1/3 cup potato flakes (instant mashed potatoes)...optional
• ¼ cup sugar
• 1 Tablespoon salt
• ½ cup oil
• 1 cup butter or margarine
• 2 eggs, beaten
• 12 cups flour

1. Dissolve sugar and yeast in lukewarm water. Let stand 10 minutes.
2. In a large mixing bowl combine 4 cups water, potato flakes, sugar, salt, oil and margarine.  
3. Add beaten eggs.
4. Stir in softened yeast and beat in six cups of flour.
5. Continue to add flour until dough leaves sides of pan.
6. Knead until smooth and elastic.
7. Allow to rise until doubled in size.  
8. Then punch down and form meat buns. 
9. Pinch off balls of dough about the size of a small egg.
10. Flatten dough in the palm of your hand into about a 3-inch circle.
11. Place a spoonful of filling on the center.
12. Bring the edges of the dough up and around the filling and pinch together tightly to seal edges.
13. Place pinched side down on a greased baking sheet.
14. Cover and allow to rise in a warm place.
15. Bake at 375 degrees F. for about 20 minutes...or until golden.

Alternate method using instant yeast:

• 11 cups flour
• 2 Tablespoons instant yeast
• 4 cups warm water
• 1/3 cup potato flakes...optional
• 1/4 cup sugar
• 1 Tablespoon salt 
• ½ cup oil
• 1 cup butter or margarine, softened
• 2 eggs, beaten

1. Combine instant yeast with 5 cups of flour.
2. In a large mixing bowl, combine water, potato flakes, sugar, salt, oil and margarine.  
3. Add beaten eggs. 
4. Stir in the 5 cups of flour with added yeast. Mix well.
5. Continue to add flour until dough leaves sides of pan.
6. Knead until smooth and elastic.
7. Allow to rise until doubled in size.  
8. Then punch down and form meat buns...as in instructions above.

*One recipe of meat filling will not be enough to fill all the dough.  Use leftover dough to shape into regular dinner buns. 

Perishky

Our extended family is still blessed to have someone who regularly supplies us with these tasty little “pies-in-a-pocket.” I consider it another one of those “labor of love” recipes, and have gladly pretended that I could never make them, but I’m beginning to think that one day I may change my mind, because they will remind me of the most beautiful woman in my life . . . my Mom. The funny thing is that she will never just make enough for the family gathering, but enough so that grandkids can take home “the leftovers.” One thing she keeps saying is, not to put them in a sealed container (except for in the freezer), because they will get soft.
Since I had my hands free for most of the observation, I was able to get lots of pictures, and now have a hard time choosing what is necessary for explanatory’s sake and what is merely “ornamental.” If this gets too long to print, be sure to "unclick" images for printing.

Ingredients:

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening or lard 
• 1/2 cup margarine or butter
• 1 egg, beaten
• 1 cup milk

Filling: 

• 6 cups blueberries or finely chopped fruit such as plums, apples and/or rhubarb.
• 1 1/2 cups sugar mixed with ¼ c flour and ¼ c cornstarch if using apples ( 1/4 cup more flour or cornstarch if using berries or very juice fruit)

Method:

1. Cut lard and butter into dry ingredients with pastry blender.
2. Add combined beaten egg and liquids. Stir with fork until everything is moist. If dough is too moist, sprinkle with a handful of flour and knead gently (or turn, up and over to mix in dry crumbs from the bottom, using a firm spatula) until dough holds together nicely.
3. Refrigerate overnight or a few hours.
4. Divide dough in half and roll out to a square ( 16" x 16") for 12 - 16 patches or a rectangle (approx 12” x 18”) for 4 - 41/2" strips.  

5. Sprinkle about 1 tsp of sugar mixture in the center of each square, top with fruit and another 1 - 2 teaspoons of sugar mixture on top of fruit. Brush edges of pastry with water.

6. Fold up corners and pinch edges very well.
7. Place on parchment paper lined cookie sheets, not too close together.
8. Bake at 400° F about 20 - 30 minutes or until golden brown and juices run out. (you can freeze the unbaked Perishky and bake later; bake frozen Perishky a little longer)

Tips: 

Use your darkest baking sheets for nice browning. 

Frozen Perishky will not open as quickly. The ones that ran out are likely the ones that I pinched,  but no worries . . . parchment paper allows for easy clean up and the Perishky will be just fine! In fact, I like seeing what kind of fruit to expect.

Platz

20 years ago our youngest daughter sang in the

Pacific Mennonite Children's Choir.

She brought this recipe home after having it at one of the other choir members homes.

Her note on the hand written recipe said,

VERY GOOD LIGHT CAKE.

She was right.

Here I have used blackberries, but you could also use,

blueberries, plums, apricots or peaches.

Ingredients - for cake

• 2 eggs
• 1/2 cup sugar
• 1/2 cup Crisco shortening
• 1/4 cup milk
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla
• 1 1/2 cup flour
• fruit to cover cake, fresh or frozen

Ingredients - for topping

• 1 1/4 cup flour
• 3/4 cup sugar
• 1/2 cup butter
• 1 tsp vanilla

Method:

1. Beat together eggs and sugar until creamy. Add Crisco and beat well.
2. Add remaining ingredients and beat just until all the dry ingredients are incorporated.
3. Dump batter into a small greased cookie sheet. Top generously with fresh or frozen fruit.
4. To make crumble topping, stir together flour and sugar. Cut in butter until it becomes small crumbly pieces. Sprinkle with vanilla and toss with hands, then immediately sprinkle over fruit.
5. Bake in 350º oven for 25-30 minutes or until tooth pick comes out clean.

Farmer sausage meat buns

Try this recipe to make a little something for the family to take along for their work / school lunches.
I made the dough a little higher in fiber, used low fat cheese and low sodium farmer sausage. You can try turkey sausage or garlic sausage.  Really any sausage you have on hand can be used.

Dough:

• 1 1/2 c. oats
• 3 c. whole wheat
• 3 c. unbleached flour
• 2 tbsp. sugar
• 1 tsp. salt
• 2 pkg. instant yeast
• 1/4 c. oil (can be left out)
• 4 c. of really warm water

1. mix all the dry ingredients including the dry yeast
2. add water and incorporate well.
3. add more unbleached flour as necessary to make a soft dough
4. knead about 10 min.
5. let dough rest about 20 min.
6. divide dough in 64 equal pieces

Filling-

• farmer sausage, cut into 64 equal pieces
• cheese cut in 64 sticks
• mustard

1. flatten out each piece of dough and put in a little mustard, a piece of sausage and cheese.
2. fold up sides and pinch the seams together, place seam side down on a parchment lined baking pan.
3. some cheese tends to melt out and it makes for easier clean up.
4. let rise about 1/2 hour. bake at 375 for 25-30 minutes.

64 sounds like a lot, but the kids have them polished up in no time!

ENJOY!

Rollkuchen

 
Rollkuchen are a tasty, deep fried pastry that are a wonderful accompaniment to cold watermelon on a hot summer day.  How well I recall childhood picnics with big tubs of fresh Rollkuchen.  Let's just say that eating them is rather like eating peanuts...you can't stop at just one! Sometime over the years, Rollkuchen became paired with Roger's Golden Syrup (definitely a Canadian thing) on my table; they make a great team!

My mother-in-law made the best flaky, crispy Rollkuchen. Mine never quite measured up, so I have always made the thicker, softer variety and they have become a family favorite. Hers were all uniform in shape; mine are rather 'free-form'. Each recipe seems to differ slightly but I've never met a Rollkuchen I didn't like!

Rollkuchen

• 5 - 6 cups / 1150 - 1350 ml flour
• 3 teaspoons / 15 ml  baking powder
• 1 teaspoon / 5 ml salt
• 4 eggs
• 1 cup / 250 ml sour cream
• 1 cup / 250 ml milk

 

1. Combine 5 cups / 1150 ml  flour, baking powder and salt.
2. Beat eggs, sour cream and milk together and add to dry ingredients
3. Continue to add flour to form a soft dough ... usually about 1/2 cup more.
4. Allow the dough to chill for an hour or two before rolling, for easier handling.
5. Divide the dough in half and roll out quite thin on a floured board ... if you prefer them soft, then not quite so thin.
6. Cut strips of dough about 2x4 inches / 5x10 cm ... with two slits cut in center of each.
7. Stretch the pieces somewhat before dropping into the hot oil.
8. Fry in deep hot oil over medium heat until golden on one side. Turn and brown the other side.
    

The rollkuchen puff up beautifully while cooking and are really mostly air pockets by the time they are ready to eat. A totally a healthy choice!  Who am I fooling?

Serve with cold watermelon and Roger's golden syrup.  Grilled farmer sausage is also a nice touch!

Anything Fruit Squares (Easy Platz)

This platz is quick and easy with very little fuss and whips up in no time. My mom makes us so much apple pie filling that I find all kinds of recipes to use it in, and this is one of my personal favorites.

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 cup of hard margarine or butter
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla

1. Mix all the ingredients together making coarse crumbs.
2. Pat 1/2 of the crumbs down firmly in a 9x9 inch pan.
3. Fill with a your favorite pie filling, fresh or frozen fruit, or jam if you prefer.
4. Top with remaining crumbs.
5. Bake at 350 for 30-40 minutes and the crumbs on top are a golden brown color.
6. That is how easy it is. No fuss, and you have a nice treat for the fasba table or evening dessert with some friends.
7. It is best to store this cake uncovered, otherwise the crumbs tend to get soggy.
8. I have never frozen this either, this is the kind of thing, I prefer freshly made, but am certain that it could be frozen. Just thaw it without being covered, again so the crumbs hopefully stay crunchy.

Butter Soup

Butter Soup is pronounced"bu .. tta soop" (as in book) I really think this was one of the clinchers in obtaining a marriage proposal since my mom made it and his mom did not.

I've learned to make it and every now and then we have it for a treat for our lunch.

It really is a poor persons soup. It can be gussied up by adding some smoked meat but really it tastes quite nice as simple as it is. If you love noodles, there is a good chance you will like this. Did anyone else ever have this growing up?

Butter Soup

• 8 cups of water
• 1 large onion
• 6 medium fresh potatoes. . with the skin left on
• 1 large bay leaf
• 5 whole cloves
• 8 peppercorns
• 1 star aniseed
• a handful of fresh parsley

1. Bring water to boil, add the onion and the large diced potatoes. Simmer 15 minutes.
2. Add all the spices but the parsley wrapped and tied in cheesecloth. Let simmer another while you make the noodles.
3. Add the chopped parsley to the soup separately from the cheesecloth.

Noodles

• 1 large farm fresh egg
• 2 tablespoons water
• 1 cup of flour
• 1/2 teaspoon salt

1. Stir together the egg water, salt and stir in half the flour and then dump it onto the counter and knead in the rest of the flour. You may need a little more.
2. The way my mom did it and I continue to do it. I cut it into strips, and with a clean scissor, I cut noodles, some small and others a bit bigger. No need to be perfect here. Doing it this way, you don't add a lot of extra flour into the soup.
3. Stir the noodles into the soup, bring to boil and boil a few minutes until the noodles are done.
4. Ladle it into bowls, and put a dollop of butter onto the top, serve with a bit of fresh cream.

Oma's Soft Cream Cookies

I recently made 6 times the recipe for a wedding event which gave over 700 cookies since it was one of the bride's favorite cookies and thought it would be a good Flashback Friday recipe. It is that time of year again where the home smells of sweet delights baking in the kitchen. If you like peppermint cookies, you can add 3 teaspoons of peppermint extract to make them peppermint cookies.

Some cookies are just a sweet reminder of days gone by, and I have fond memories of these soft and delicately sweet cookies. Do you remember these when you were growing up?

• 2 cups sour cream, or whipping cream
• 4 eggs
• 2 cups sugar
• 1 cup of margarine or butter
• 1 teaspoon vanilla
• 5 cups flour
• 2 1/2 Tablespoons baking powder (yes that is the correct amount)

1. Mix margarine sugar beating well
2. add eggs one at a time, beating well after each addition
3. mix in the vanilla
4. Mix dry ingredients together
5. add into the egg mixture stir alternately with the sour cream.
6. This dough is soft and should be in the fridge over night, so it can be rolled out easily the next day. When you roll out the dough, flour the counter and over the dough liberally because the dough is a bit sticky. 
7. Roll out dough on floured surface just over a 1/4" in thickness, into desired shapes.
8. Bake at 350 F for 10-15 minutes watching carefully not to brown. They taste best looking whitish.

You may choose to ice them when cooled with the following glaze.

Glaze
2 cups icing sugar mixed with cream til it is a thick but spreadable constancy.
Add a few drops of food coloring if desired.

Kotletten (meat balls) ~ Flashback Friday

It is 'Flashback Friday' and I am re-posting a recipe that I shared here in the very early days of this blog, in June of 2008. Some call them Kotletten or Cutletten and others know them as Klopps, but no matter what you may call them, they are a tasty deep-fried meatball. We had them often in my childhood home, and they were delicious right out of the pan for dinner.  But there were always plenty left for tomorrow, to make sandwiches or for a cold picnic dinner. Now I only make them once a year, for our traditional cold Easter buffet.  They showed up last Sunday on the meat platter, alongside the sliced ham and grilled farmer sausage.  We have been enjoying them 'every which way' this past week, especially at lunchtime sandwiched in a roll with mustard and pickles.

• 1 pound ground beef
• 1-2 slices day-old bread 
• 1 egg
• 1 medium potato, sliced
• 1 small onion, peeled and sliced
• 1 teaspoon salt
• 1/8 teaspoon pepper

1. Soak bread in water, and wring out excess.
2. Add the 'soaked bread' to a blender along with all other ingredients except for ground beef, and blend until smooth.
3. In a large mixing bowl, combine pureed mixture and ground beef.
4. Mix well with your hands.
5. Form meat balls of desired size.
6. Heat about 1/2 inch oil in frying pan and cook over medium-high heat. 
7. Turn meat balls over once well browned on the bottom side; cook several minutes longer.

Tip: If not using a blender, grate potato and onion before adding to meat mixture.

My theory is that if I am going to be deep-frying I might as well make it worthwhile, so I did five times this recipe last weekend.  The meatballs not only taste great cold, but can be frozen to use in other dishes.

We'd love to hear your memories of Mennonite meatballs in the comment section.
 

Cabbage Rolls

Cabbage roll recipes are a little like cake recipes. . everyone has a little different way of making them. . I wanted to share mine. . more for the handy hint about the cabbage. .but since I'm telling you that secret. .you may as well have the rest. Consider that you will take 2 days to make these. . .plan ahead for family gatherings. . .it is wonderful to pull them out of the refrigerator to warm up.

Cabbage Rolls

• 1 large savoy cabbage
• 2 pounds lean ground beef
• 2 medium to large onions
• 2 tablespoons canola or olive oil .. or even butter is fine
• 1 cup white or brown rice. . . and 2 cups water
• 3 eggs
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 cans tomato soup
• 2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
• 1 can or small carton chicken broth

1. In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.
2. In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.
3. Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.
4. In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.
5. Remove the leaves from the cabbage, cutting away the tough part closest to the core.
6. Spray your large casserole or two small casserole dishes with cooking spray.
7. Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.
8. In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.
9. Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don't. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.
10. For reheating . .thaw first if frozen . .remove the plastic wrap and cover with a lid or foil. . and just reheat in the oven. . for about an hour .. at 325. . . or if you want, they can be reheated beautifully in the microwave on sensor reheat.

Plumi Moos

I chose this recipe for this Easter weekend because Plumi Moos was often served along side a ham dinner on Easter Sunday in many Mennonite homes. This may bring back some memories around your family Easter table. I remember eating this at my Grandma Janzen's house. You can serve this 'fruit soup' warm or cold. It's a really nice addition to a potluck or buffet table. 

Ingredients:

• 10 cups water
• 1 cup white sugar
• 1 cup prunes, cut in half
• 1 cup raisins
• 1 cup dried apples, diced
• 1/2 cup dried apricots, cut in half
• juice of half a lemon
• 1/2 tsp cinnamon
• 1/3 cup cornstarch
• 1/4 cup water

Method:

1. In a large pot bring water. Add all the chopped fruit. Turn to a slow boil and cook for 10 minutes.
2. Shake together cornstarch and remaining water until you have a smooth paste. Stir into water and fruit. 
3. Add remaining ingredients and continue cooking at a slow boil until fruit is soft, and the moos begins to thicken slightly. The total cooking time should be no longer than 30 minutes.

Plumi Moos can be served immediately, or re heated later. You can let this fruit soup cool down and then place in a sealed container in the fridge to get really cold. A nice serving suggestion is to place moos in a large glass serving bowl with little fruit nappies to dish it into. 

Paska

There is no other recipe that has found me more friends than this one. Most of the girls who share this blog with me. ..found my personal blog by "googling Paska". The recipe originated with my husband's Grandmother .. .but I made it simpler by utilizing my blender and thin peeling my citrus.

The aroma just amazing .. from the time you blend the citrus until the last loaf has cooled.

You will need 4 or 5 loaf pans or you can free form little twists or use muffin tins just adjust your baking time, and watch the oven closely.

• 2 tablespoons active dry yeast
• 1 cup warm water
• 1 teaspoon sugar

1. In a large bowl, put your yeast, sugar and warm water. Let sit 10 minutes. 

• 1 medium lemon
• 1 medium orange

1. Take your citrus and peel it very thin. I use a vegetable peeler. You don't want to use any of the white parts of the peel. Put the thinly sliced peel in the blender.
2. Once you have removed and discarded the white pith of the citrus. Chop your lemon and orange, removing all the seeds. Add the chopped lemon and orange to the blender.

• 1 1/4 cup milk
• 1/2 cup of real butter

1. In a microwave-safe bowl, heat the butter and milk until the butter melts or do it in a saucepan on the stove.
2. Once it is melted add it to the blender. Start the blender .. and begin to puree.

• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon salt

1. Start the blender on high and allow the citrus, peel, and milk, butter mixture to run for about 2 or 3 minutes.
2. Add the eggs, sugar, and salt.
3. Continue to run the blender for another minute or two until very smooth.
4. Measure the milk/citrus and sugar mixture it should be about 4 1/2 cups. If you have a bit more or less that is fine. .you will just adjust the flour likewise.
5. Pour the mixture, along with the yeast mixture into a large bowl .. or the bowl of your kitchen machine, which has a dough hook.
6. Add flour one cup at a time until you have a smooth soft dough it will be sticky. I think about 7 cups of flour should be right. . but it will depend on the size of your eggs and the size of your lemon and orange. With a plastic bowl, it is easy to tell when the dough has enough flour because it will stop sticking to the side of the bowl but with a metal bowl you really do need to stop the mixer often and touch your dough before adding additional flour. It really is best to stop the machine once it is getting close. . and knead the last bit of flour by hand. . .a little at a time until it is smooth. Do not add more than 7 1/2 cups flour allow it to remain sticky. If you measured the milk mixture and had 4 1/2 cups 7 cups of flour will be enough sticky but enough.
7. The amount of flour is a guide. If your dough is still super sticky add a little more flour a dusting at a time. Look at the picture in the collage of my dough .. .that is how it should look. It should be able to hold its shape. There will be several factors in how your dough could be different than mine, the flour you purchase or how you fill your cup of flour.  (I scoop and shake to level). It could be that you have slightly more liquid. Don't despair if you think it is still too sticky, slowly add a dusting more, turn the dough on the counter and knead until you are out of flour again and then give it another dusting and continue this way until it looks silky and is elastic.  (like mine in the picture).
8. After kneading it by hand or with the machine for about 8 - 10 minutes, transfer to a large bowl, cover with plastic wrap, a tea towel, and allow to rise until doubled. This should take about an hour. .to an hour and a half.
9. At this point, give it a bit of a punch down and let rest at least 10 minutes or up to another hour.
10. During this time prepare your pans. I spray mine with Pam. Make loaves and let rise until doubled in bulk .. .or about an hour to an hour and a half.
11. Preheat the oven to 350 F. If you have a convection oven, set it at 325 F. Bake the loaves for approximately 20 - 30 minutes depending on the size of your pans.
12. Gently remove from pans and place on cooling racks.  Once they are completely cool,  put them in the freezer unless you are eating them the same day. 

Paska Icing

• 1 cup of soft real butter
• 4 pasteurized egg whites (young children, pregnant women and people with compromised immune systems should avoid raw egg whites)  I often use egg white powder and water.
• 2 teaspoons vanilla
• enough icing sugar to make a soft icing. It will harden again in the fridge.

1. Beat all together until light and smooth....and spread on each slice .. .and sprinkle with colored sugar.

Oma's Goulash

This is the goulash that my Oma always made. It has very few ingredients but the flavor is so good. This recipe stems back from Russia, trekked across Europe to Germany, then to Paraguay and finally Canada. Needless to say that her family has been eating this for generations. You can serve this with rice or pasta your choice. A simple salad completes the meal.

• 1 lb round steak cubed, or use stewing beef cubed into smaller chunks
• 1 tablespoon butter, 1 tablespoon oil
• 1 small can of tomato sauce
• 1 cup of cream, or if you must go lighter, milk, but it is so good with the cream
• salt and pepper to taste
• 2 heaping tbsp flour

In a pot brown the beef cubes well. Add barely enough water to cover the meat and cook until tender. About 40 minutes to an hour depending on the meat.
Mix flour with cold water and add the paste to the meat. Cook for a few minutes.
Add the tomato sauce, and the cream.
Heat through and season to taste.
So Kinder jetzt essen (so children let's eat)!

Cabbage Rolls (Holubtsi)



This recipe takes me back to my Mom's kitchen and early years of marriage when I wanted to make something fancy. We called them Galopse ( a variation of the Polish name for them, while others call them by the Ukranian, Holuptsi). Although we don't have these that often any more, (mainly because we have so much to choose from today) I still do enjoy that "comfort food" flavor. It's a good make-ahead meal because they are always good re-heated. Cabbage rolls are great for pot-lucks and very economical. This recipe makes 12-18 rolls. Sometimes I form a few meatballs for those who don't care for the cabbage.

Ingredients:

Rolls / Filling:

• 1 head Savoy cabbage
• 1- 1 1/2 pounds lean ground beef
• 1 teaspoon salt
• pepper
• 1/2 grated onion
• 1/2 cup sour cream
• 1 – 1 1/2 cups cooked rice

Sauce:

• 2 tablespoons oil
• ½ chopped onion
• ½ chopped pepper, any color
• 4 tablespoons flour
• 4 cups water (approx)
• 1 chicken bouillon cube (or 2 teaspoons better than bouillon)
• 3 tablespoons tomato paste (according to taste)
• salt and pepper, to taste
• 1 can tomato soup (optional) 
• 1 bay leaf

Method:

1. Place cabbage in a large pot of boiling water and peel off leaves as they become soft. Set aside. If you are using regular cabbage, cut around the core before placing it in the water.
2. In a large frying pan, cook onion and pepper in a small amount of oil until tender. 
3. Mix flour and half of the water in a sealed container until well blended and add to onion/peppers. While cooking, add the rest of the water and stir until smooth and bubbly. Add bouillon and tomato paste. For more sauce, mix more flour and water and add another bouillon cube for flavor. Adjust amounts according to desired consistency and add salt and pepper according to taste.
4. Mix raw meat, salt, pepper, onion, sour cream and cooked rice. Place a few tablespoons of meat mixtureonto each leaf, fold ends and roll up. Place close together in roaster.
5. Pour sauce over cabbage rolls, tuck in bay leaf and bake at 350° F for 1 1/2 hours. 
6. Once cooked, remove rolls to serving plate. If there is not enough gravy, add a can of tomato soup to the liquids in the roaster and bring to boil. With the soup you can also adjust flavors by adding some milk or cream.

Saturday in Norma's Kitchen..making perogies.

My sister Norma and I often talked about making perogies/varenechi together and after they had their kitchen renovations done she suggested we make them in her kitchen and enjoy a meal together with our husbands. We came happily with camera in hand. Norma mixed and rolled and I pinched perogies. Jack watched over the boiling process and John made sure all was done right, oh and he took photos when I was busy.

Norma's Cottage Cheese Perogies, we use the same recipe.

• 1 cup whipping cream 
• 1 cup milk
• 2 egg whites (save yolks for the cottage cheese filling)
• 1/2 teaspoon salt
• 5 cups flour (plus extra you need for rolling the dough)

1. Beat together cream, milk, and egg whites.
2. Add salt and flour, 3 cups of flour to begin with then add the rest as needed,  knead until the dough is smooth and not sticky.
3. Divide dough into 3 parts.
4. Spread a little flour on the counter and roll out each part of the dough to 1/8" thickness.
5. Cut circles with a 3" biscuit cutter, spoon a tablespoon of filling into the center of the circle, fold over the dough and pinch the edges to seal. I do it this way, my sister has her own method. 
6. Place on cookie sheets sprayed with cooking oil.
7. Bring water to boil in large pot, place approximately a dozen perogies at a time in the boiling water.
8. Boil for 10 minutes.
9. When done scoop perogies out of the pot with a slotted spoon and brush with butter to prevent sticking together.
10. Serve with cream gravy, warm Saskatoon sauce, and farmer sausage. Coleslaw is a very good side dish as well.
11. Yield: 35 perogies.

Cottage Cheese Filling:

• 2 containers of dry cottage cheese
• 2 egg yolks and 1 egg
• 1 teaspoon salt
• 1/2 teaspoon pepper 

1. Mix all together until well blended. I do this by hand. Because that's how Mom always did it. 

Cream Gravy:

• 1/4 cup butter
• 2 tablespoons flour
• 2 cups cream
• Salt and pepper to taste

1. Melt butter in saucepan, add flour and whisk till mixture is smooth.
2. Add the cream slowly stirring constantly until thickened.
3. Add salt and pepper to taste.

Saskatoon Sauce:

• 2 cups Saskatoon berries or you can use blueberries. We like Saskatoon berries the best for this sauce.
• 1 cup water
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/4 teaspoon lemon juice

1. In a medium saucepan over medium heat,  bring berries and water to a boil.
2. Reduce heat and simmer for 5 minutes.
3. In a small bowl whisk together sugar, cornstarch, and salt.
4. Add to berries and stir constantly until mixture is clear and thickened.
5. Remove from heat and stir in lemon juice.

My Dad didn't care for the regular cream gravy so Mom would make his favorite kind and when she made it we all wanted some of it as a topping on the cream gravy. It sure tastes wonderful but it does add extra calories. I don't make it but my sister does and they call it Grandpa's gravy at their house.

Grandpa's Gravy:

• 1/3 cup butter
• 3/4 cup whipping cream

1. Cook over medium heat stirring constantly until it curdles and turns golden in color.

I love handwritten recipes. Don't you?

Beef Stew

 

Stew is one of those old fashioned comfort foods that most people grow up having strong feelings about. I have always loved the flavor of slow cooked or roasted vegetables in a flavorful sauce - especially with a crusty bun to sop up the juices with. The nice thing about a meal such as this is that it's a great meal to make ahead and tastes better every time it gets re-heated. Much like soup. I got my stew beef recipe from my mom who always made it on the stove.  My friend, Doris told me that she makes hers in the roaster in the oven and I liked that idea because you can pretty well ignore it once it's in the oven. So, go ahead and try this recipe, either in a large pot on your stove, in your Dutch oven, or roaster in your oven.

Ingredients:

• 1 1/2 - 2 pounds stewing beef
• 2 tablespoons olive oil
• 1 - 1 1/2  teaspoons salt
• good shake of pepper
• paprika
• 2 tablespoons flour if cooking in the oven
• 1 large onion, chopped
• 1 small sweet pepper, chopped
• 3 carrots, sliced
• 2-3 potatoes, cubed
• ½ large head of cabbage, chopped
• 1 cup frozen peas
• 2-3 heaping tablespoon tomato paste  mixed with 1 cup water  OR
• 1 can tomato sauce
• 1 bay leaf

Method:

If cooking on stove top:

1. Trim and cut stewing beef into small, bite size pieces. Brown in oil, cooking and stirring as needed, for about ten minutes or until juices are gone. Add seasonings.
2. Once the meat is browned and begins to sizzle, add onion and stir, cooking until onion is soft.
3. Add water to cover beef and let simmer for about an hour. Add more water as needed to make sure it's cooking in a bit of liquid. Lid should be on with room for steam to escape.
4. Add all of the vegetables, except for the peas.
5. Mix tomato paste with 1 cup water and pour over the vegetables. Add bay leaf. Cook for another hour. Stir as needed and make sure there is always some liquid at the bottom.
6.  Add peas for last 15 minutes of cooking. Adding a flour/water mixture to thicken juices is optional.

If cooking in the  oven:

1. Spray Dutch Oven or roasting pan with cooking spray. 
2. Trim and cut beef into small bite size pieces. Put in roaster. 
3.  Sprinkle with salt, pepper, paprika and flour to coat lightly.  Drizzle with a little olive oil, stir. Roast open at 400° F for ½ hour. 
4. Add chopped vegetables, tomato sauce and bay leaf. Sprinkle with a little salt and pepper.  Cover with lid and bake another 1 ½ hours, adding peas near the end.
5. You may want to check it in between to see if there is enough liquid to your liking.  Add more water if you like it runnier.

Wurst Bubbat / Stir Bread with Smoked Sausage

As a child I was always happy when this was served along side a bowl of soup. The bonus is that this bread is just stirred, not kneaded. Ah soup and bread, the perfect comfort food on a cold winter's night.

• 1 package or 1 tablespoon of quick rise yeast
• 1 tablespoon sugar
• 1 egg
• 1 1/2 cups scalded milk, cooled to lukewarm
• 1 teaspoon salt
• 3 1/3 to 4 cups of four
• 1 double link farmer sausage or about 1 1/2 lbs of your favorite smoked sausage cut in to 16 pieces.

1. Combine all the dry ingredients including the dry yeast, with 3 cups of flour.
2. Add the beaten egg and milk.
3. Stir with a spoon adding enough flour to make a soft dough til it can barely be stirred anymore.
4. Pour into a greased 9x13 pan.
5. Add the 16 pieces of sausage to the top of the dough.
6. Let rise about 1 hour and bake in a 350 oven for 40-45 minutes.
7. Serve warm or cold.

Portzelky ~ New Years Cookies

This is a recipe repost from several years ago but I think it is worth a reminder today that tomorrow is the day to heat up a pot of oil, make a batch of raisin fritter batter and call your friends and family over to celebrate a new beginning to the new year.
Every year we open up our shop to our extended family.  I use a camp stove to heat the oil and ask everyone else to bring something savory to share for a late afternoon meal after the little ones have napped.

Here is Anneliese's recipe.  Pick one and begin a wonderful tradition in your home.

•  2 tablespoons yeast
• 1/2 cup warm water
• 1 teaspoon sugar
• 1/2 cup sugar
• 5 beaten eggs
• 1/4 cup melted cooled butter
• 2 1/2 cups warm milk
• 1 1/2 teaspoon salt
• 4-6 cups raisins  (or you can eliminate the raisins all together as some prefer them plain)
• 7 cups flour
• additional sugar for dipping or rolling while still warm

1. Sprinkle the yeast and 1 teaspoon sugar over the warm water in a large bowl.
2. Let the yeast mixture sit until it becomes foamy.
3. Add the sugar, beaten eggs, melted cooled butter, warm milk and salt and stir together really well.
4. Add the raisins and 4 cups of flour and beat hard with a wooden spoon.
5. Stir in the remainder of the flour and cover with a lid or plastic wrap and allow to double for about an hour.
6. Heat the oil to 375 and using two tablespoons drop spoons of batter into the oil.  When cooked on one side, they will naturally turn over.  Test the first few with a toothpick to be sure they are cooked in the center.  If they are not quite cooked in the middle, try making them slightly smaller. Do not overcrowd your pot.  (see photo)
7. Once evenly browned, remove them using a slotted spoon to paper towel.
8. You can roll them immediately in sugar or allow everyone to have their own technique for dipping into sugar while eating them.  If you want to freeze the leftovers, roll them in sugar first.

This has been a wonderful year for the Mennonite Girls Can Cook.  We are overwhelmed with gratitude for the opportunity this blog has allowed us.  Without all of you who support us, we wouldn't have a reason to post our recipes here or have a book that we can use to fundraise for feeding hungry children.  We are so blessed by your friendship and we pray that we will continue to be a blessing to you through sharing what God has given us in our faith and heritage.

From all of us at MGCC . ..may you have blessed new year!

Portzelky (New Years Cookies)

I've posted this recipe before on my blog .. .but since this is a Mennonite Recipe blog, it must be transferred over here. I trust that a few more Portzelky recipes that are a yearly favorite in some of the other Mennonite homes from the women on this blog will follow.
I decided to post it before New Years Day so that you could see what you needed and avoid a last minute rush to the market.

Portzelky (Terry's Grandma's Recipe) pronounced . . .

par cel tche

In a large bowl put

• 2 tablespoons yeast
• 1/2 cup warm water 
• 1 teaspoon sugar

Stir the yeast, warm water, and sugar together slightly and let rest 10 minutes.

Add

• 1/2 cup sugar
•  5 beaten eggs
• 1/4 cup very soft butter or (melted is fine)
• 2 1/2 cups of warm milk
• 1 1/2 teaspoon salt

Stir this together very well.

Add

• 4 cups of raisins (these must be fresh . .not something you dig out of the bottom of the drawer)

Start to stir in the flour. You'll need 7 cups. This will make a fairly stiff batter.

1. Cover this up with plastic wrap or a lid and let rise until it's doubled in bulk, about 1 hour.
2. Drop by tablespoons into hot, deep fat ( I Use Canola oil) and fry until golden brown. Now this can be a bit tricky. If the fat is not hot enough they will soak up too much fat and that is not good. If the fat is too hot they will brown too quickly and still be doughy in the middle. It's a good idea to throw some bread cubes in first to see how they fry. After all these years I still usually have to throw out the first one or two.
3. It's a good idea to stick in a toothpick to the middle of the Portzelky every once in a while to make sure it comes out clean.
4. When you take them out of the oil, put them on some paper towel to sop up the oil.

It has become tradition in my family to call together all my Geschwister (siblings) and their families to have a bowl of soup, and some Portzelky on New Years Day. This has become our Christmas gathering.

Portzelky (New Year Fritters)

By the sound of the name, I imagine that these New Years fritters were adopted from our Ukrainian roots. My own mother was not in the habit of making these, but the family I married into was, so I chose this recipe many years ago, submitted by a Mrs. J. H. Peters to the Mennonite Treasury of Recipes. The trick is to make sure that the oil is the right temperature, so it is good if you can use an electric pan or fryer where you can set it. This recipe makes 3 dozen.

Ingredients:

• 1/2 cup milk
• 1 cup hot water
• 1/2 tablespoon salt
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1 1/2 cups raisins
• 1/2 cup prunes cut into small pieces
• 3 egg yolks
• 3 egg whites, beaten stiff
• 3 cups flour
• 1 1/2 tablespoons instant yeast
• 2 teaspoons baking powder

1 litre Canola oil (approx) for frying

Method:

1. Rinse raisins with boiling water to plump
2. In a large mixing bowl, combine milk, water, salt, sugar, soda, raisins and prunes.
3. Combine flour, baking powder and yeast, adding some to the liquids.
4. Stir egg yolks into batter and then add the rest of the dry ingredients to make a heavy batter which will be rather stiff.
5. Fold in beaten egg whites with spatula
6. Cover and let rise until double in size. (half to one hour)
7. Using two regular tablespoons (one for scooping and one for scraping) drop into hot oil (about 375° F or 190° C), turning over once and frying until brown. I also like to use a cast iron for deep frying. Pop in a few kernels of popcorn, once they pop, you know the oil is hot enough. 
8. Scoop into a paper towel lined pan and roll in sugar while still warm.

Happy New Year!