Thursday, January 18, 2018
Tuesday, December 19, 2017
Saturday, December 16, 2017
My grandma was the oldest of 13 children that came to the USA from the German enclaves of South Russia. This dish is eaten by the Germans from that region.
First...Here is her recipe...with our current modifications to how we prepare it.
At the bottom of this post, I'll post several different versions of the dough recipe.
Katharina Ammon as Told to Maggie Ammon
Modified by O. Kris and Debbie Widmer, as we prepare it today.
Our Family’s Vegetarian / No Potato Version
2 Cups Cold Water
“Pinch of Salt”
Enough white flour to make a “quite soft” dough
(Double it for holiday meals: 1 cup of flour per person)
(I’ve seen so many variations on the dough via internet searches, I don’t think it really matters. Any “egg noodle dough” will likely turn out fine.)
Roll out on a table, but not too thin.
Put oil all over on dough
Let dough rest – ½ hour at least
While waiting…Boil some strongly salted water – 2 cups
Stretch Dough Very Thin
Stretch out – Cover the whole table… no holes.
(2017: We now do this in 4 stretchings.)
Roll up onto table.
Cut into lengths – 4’’
Put some oil in a fry pan
(2017: We like the electric skillets of today)
(We like putting in ½ an onion or so, sliced fine.
They cook and disappear into flavor)
Lay strudels in pan
Pour in boiling salted water
Boil strudels immediately and keep covered.
When all the water has boiled off, and strudels start to sizzle.
Uncover, turn over and let them fry and dry out.
Our Serving Suggestions
Sauerkraut, Dill Coleslaw (See Next), Boiled Potatoes (prepared separately), Protein of Choice
Tomatoes – 2-4 Diced fine (We use Roma Tomatoes) – For Color
Make ahead: Put in cabbage in a bowl (with lid) and lay tomatoes on top.
Make up dressing in a separate bowl, put on lid
Mix dressing in to cabbage/tomatoes5-10 minutes before serving.
Dressing: Make it up ahead…or add ingredients as you go.
Dill Weed – Fresh or Dry – Add as much as you want!
½ tsp salt. (This is NOT a sweet coleslaw)
1 tsp salt
Lemon Juice – Add as much as you want
Mayonnaise – Start with a glob…and add more as needed.
Mix until you feel it is a proper salad.
(Sorry...I'm only able to give credit to the last one...that is reposted in it's entirety...ingredients and process. You can double or triple the quantities as needed.)
1 package yeast
1 1/2 teaspoon sugar1 1/2 teaspoon salt1 1/2 c. water3 eggs (beaten)5 1/4 cups flour
4 cups flour
1 teaspoon salt 1 teaspoon sugar
1 package (2 1/4 teaspoons) yeast
1 package yeast
1 1/2 teaspoon sugar
1 1/2 teaspoon salt
1 1/2 c. water
3 eggs (beaten)
5 1/4 cups flour
1 tablespoon sugar
2 teaspoons yeast
1/2 teaspoon baking powder
1 teaspoon salt
5-6 cups flour (I used 5 1/2 cups)
3-4 potatoes, peeled and thinly sliced
1 large onion, diced
Water and Crisco for frying
2 cups lukewarm water
4 cups flour,
1 teaspoon salt,
1 teaspoon baking powder,
1 1/4 cups warm water
I join Carolyn in encouraging you to give this dish a try.
email me if you need help. firstname.lastname@example.org
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