Teri Amazingly enough, my family immigrated to the US on the General Blatchford as well, leaving Bremerhaven on April 11th 1952 and landing in New York on April 21st. I remember my mother telling us how rough the trip was and how everyone was seasick. I actually found the ship manifest with my family's names on Ancestry.com. They have scanned images of all the immigration documents from the early 1900's on. I also found the manifests for my grandmother, who came by ship to the US at age 10 to work, and again later to immigrate via Pan Am Airlines. I also found her sisters' documents. My maternal grandmother's documents were also available. If you go on Ancestry.com, go to the passenger list section and do a search of your parents' names. They usually have a free introductory membership. If you don't mind my asking, were you immigrating from a DP camp? We had been in the Haid Lager in Austria. Hope this helps! Good luck. Lotte Leisch Devlin -----Original Message----- From: Teri Hunt via <donauschwaben-villages@rootsweb.com> To: donauschwaben-villages <donauschwaben-villages@rootsweb.com> Sent: Sat, Oct 18, 2014 3:32 pm Subject: [DVHH] immigrating via Bremerhaven in 1952 Searching for information: The name of the ship was Gen. Blatchford… originating from Bremerhaven. We disembarked in New Orleans - perhaps via New York . After our arrival in New Orleans, we continued on a 3 day train journey to Los Angeles. This would have been in March or May 1952…. Remember that we had high Seas… almost hurricane force. Also had a burial at Sea - one of our own died died while on board. Since I was young do not remember other details…. Hope that you can be of help. Thanks, Theresia ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Searching for information: The name of the ship was Gen. Blatchford… originating from Bremerhaven. We disembarked in New Orleans - perhaps via New York . After our arrival in New Orleans, we continued on a 3 day train journey to Los Angeles. This would have been in March or May 1952…. Remember that we had high Seas… almost hurricane force. Also had a burial at Sea - one of our own died died while on board. Since I was young do not remember other details…. Hope that you can be of help. Thanks, Theresia

Hi Linda, I do not find your Josef in the Kleinjetscha family book. In fact, there is not one Josef Kirchner. Nor is there a Kirchner born ca. 1830. No Regina or Emalie either. Jane Moore http://www.dvhh.org/kleinjetscha/ On Fri, Oct 17, 2014 at 5:17 PM, Linda Bautz McKenna via < donauschwaben-villages@rootsweb.com> wrote: > looking for Josef Kirschner b. c 1830 > > oo Regina Reck of Sankt Anna or St.Andreas > > daughter Emalie b. 06.02.1861 > > Thank you. > Linda Bautz McKenna > > --- > This email is free from viruses and malware because avast! Antivirus > protection is active. > http://www.avast.com > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message >

looking for Josef Kirschner b. c 1830 oo Regina Reck of Sankt Anna or St.Andreas daughter Emalie b. 06.02.1861 Thank you. Linda Bautz McKenna --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com

Looking for info on Regina Reck b. 06.11.1837 St. Anna oo Josef Kirschner daughter Emalie b. 06.02.1861 Thank you. Linda Bautz McKenna --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com

Here is my mother-in-law's recipe: Oma's Chocolate Cake 1 3/4 cups sugar 1/2 cup butter 1 cup water 2 ounces unsweetened chocolate 2 cups flour 1/2 cup sour cream 1 teaspoon baking soda 1 teaspoon vanilla 2 eggs, beaten 3 ounces cream cheese 1 cup confectioner's sugar lemon juice vanilla Cream sugar and butter. Add beaten eggs. Boil the cup of water, remove from heat. Stir in chocolate until fully melted. Add to cake sugar, butter and egg mixture. Add vanilla, baking soda and sour cream. Blend in flour. Pour into greased and floured pan. Bake about 1 hour at 350 degrees. Remove from oven and place on a wet towel. Carefully remove from pan to cool. For icing combine cream cheese and sugar. Add vanilla and lemon juice to taste. -----Original Message----- From: donauschwaben-villages-bounces@rootsweb.com [mailto:donauschwaben-villages-bounces@rootsweb.com] On Behalf Of Anne Dreer via Sent: Thursday, October 16, 2014 11:49 AM To: DONAUSCHWABEN-VILLAGES-L@rootsweb.com Subject: [DVHH] cocoa cake Hello Carol, Here is a ‘no-fail’ cocoa recipe. I have adapted it from the regular hot milk (vanilla) recipe and use it all the time. Instead of using cocoa, you can just use one full cup of flour. It is not DS. Ingredients 1 cup minus 3 tablespoons all purpose flour 1 cup sugar 1/2 cup milk 3 eggs 3 tablespoons butter (or margarine) 3 tablespoons cocoa 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla Method: Grease or line with wax paper a ten inch pan with high sides (or a spring form pan) Set oven to 350* Beat the sugar and eggs and vanilla until very fluffy. Scrape the sides frequently. In a separate bowl sift cocoa, baking powder, baking soda, salt and flour together. Boil the milk and butter till butter is melted. I use a glass measuring cup and microwave it. ( Watch it doesn’t boil over) When all this is prepared: Turn mixer off and stir in the flour with a spoon till moistened. Beat with the mixer for about 15 seconds. Turn mixer on very low and slowly add the boiling milk. Scrape the sides of the bowl so it is a smooth batter. It will be quite ‘runny’. Immediately pour it into the prepared baking pan. Bake for about 30 to 40 minutes. Touch the top of the cake with finger tip. If it leaves no imprint the cake is done. ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Hello Carol, Here is a ‘no-fail’ cocoa recipe. I have adapted it from the regular hot milk (vanilla) recipe and use it all the time. Instead of using cocoa, you can just use one full cup of flour. It is not DS. Ingredients 1 cup minus 3 tablespoons all purpose flour 1 cup sugar 1/2 cup milk 3 eggs 3 tablespoons butter (or margarine) 3 tablespoons cocoa 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla Method: Grease or line with wax paper a ten inch pan with high sides (or a spring form pan) Set oven to 350* Beat the sugar and eggs and vanilla until very fluffy. Scrape the sides frequently. In a separate bowl sift cocoa, baking powder, baking soda, salt and flour together. Boil the milk and butter till butter is melted. I use a glass measuring cup and microwave it. ( Watch it doesn’t boil over) When all this is prepared: Turn mixer off and stir in the flour with a spoon till moistened. Beat with the mixer for about 15 seconds. Turn mixer on very low and slowly add the boiling milk. Scrape the sides of the bowl so it is a smooth batter. It will be quite ‘runny’. Immediately pour it into the prepared baking pan. Bake for about 30 to 40 minutes. Touch the top of the cake with finger tip. If it leaves no imprint the cake is done.

I am asking if any List member has a connection to the HELD/PIMPI family of Apatin: Johann HELD b. 1887 to Johann HELD and Anna PIMPI. Thanks, Beth Tolfree, Apatin Village Coordinator http://www.dvhh.org/apatin/

I purchased this cookbook 2 years ago.  It is wonderful!  No one will be unhappy if they purchase it.  I found all my grandmother's recipes except the one for Cocoa cake. If anyone on the list has a Cocoa Cake recipe I would appreciate it.   Carol Kretovich ----- Original Message ----- From: "donauschwaben-villages" <donauschwaben-villages@rootsweb.com> To: "June Meyer" <junemeyerrecipes@yahoo.com> Cc: "DVHH Mail List" <donauschwaben-villages@rootsweb.net>, "BANAT List" <BANAT-L@rootsweb.com> Sent: Wednesday, 15 October, 2014 1:14:49 PM Subject: Re: [DVHH] [BANAT-L] New DS cookbook 5 stars!  The most used cookbook I own.  It really tastes just like my grandmothers wonderful cooking. Sent from my iPad > On Oct 15, 2014, at 11:27 AM, June Meyer via <banat@rootsweb.com> wrote: > > Dear Listers, > I realize that a lot of BANAT Listers and DVHH Mail Listers are not familiar with my book of pre World War One recipes. My website, has  an index of the recipes and  free recipes  in ENGLISH for those of us who are not fluent in German.  I have provided  these wonderful old recipes to over two million people around the world. I hope you will look at my website.  Savor the foods your ancestors enjoyed. Christmas cookie baking is just around the corner. Enjoy!! > > > My book, "June Meyer's Authentic Hungarian Heirloom Recipes", is available. It contains all the recipes in my home page on the Internet, plus additional ones. It is so much more than just a wonderful cookbook. The book is in a most usable form. It is nicely organized with one recipe per page. It has an Ingredients page, an Alphabetical Recipe Index, "A History of German Settlement in Southern Hungary" and a "History of The Danube Swabians in the Twentieth Century" by the late Sue Clarkson. It also contains an account of life in Altkeer, Batchka region, Hungary around the turn of the century. The book is written in English and includes Hungarian names for dishes. > > See my  homepage and  Hungarian heirloom recipes! > www.junemeyer.com > > I know you will be pleased. > > The book is available through Amazon.com and https://www.createspace.com/3768096 >            Regards, June Meyer >            junemeyerrecipes@yahoo.com > > > >> On Oct 14, 2014, at 8:45 AM, Karen Dalton Preston via <banat@rootsweb.com> wrote: >> >> Dear List members, >> >> There have been a few queries on the mailing lists lately asking for recipes for the traditional DS cooking.  Lothar Renard in Germany, author of the Triebswetter family book, sent me the following announcement of a new cookbook with recipes for Banat specialties, "Nostalgia for Grandma's Kitchen".   So, I am sharing the announcement.  I included a description of the book in English and German. >> >> The book is in German, and can be ordered directly from the publisher, whose email is below.  For more information, or questions about ordering, please contact the publisher. >> >> --Karen Preston > > > ------------------------------- > To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

5 stars! The most used cookbook I own. It really tastes just like my grandmothers wonderful cooking. Sent from my iPad > On Oct 15, 2014, at 11:27 AM, June Meyer via <banat@rootsweb.com> wrote: > > Dear Listers, > I realize that a lot of BANAT Listers and DVHH Mail Listers are not familiar with my book of pre World War One recipes. My website, has an index of the recipes and free recipes in ENGLISH for those of us who are not fluent in German. I have provided these wonderful old recipes to over two million people around the world. I hope you will look at my website. Savor the foods your ancestors enjoyed. Christmas cookie baking is just around the corner. Enjoy!! > > > My book, "June Meyer's Authentic Hungarian Heirloom Recipes", is available. It contains all the recipes in my home page on the Internet, plus additional ones. It is so much more than just a wonderful cookbook. The book is in a most usable form. It is nicely organized with one recipe per page. It has an Ingredients page, an Alphabetical Recipe Index, "A History of German Settlement in Southern Hungary" and a "History of The Danube Swabians in the Twentieth Century" by the late Sue Clarkson. It also contains an account of life in Altkeer, Batchka region, Hungary around the turn of the century. The book is written in English and includes Hungarian names for dishes. > > See my homepage and Hungarian heirloom recipes! > www.junemeyer.com > > I know you will be pleased. > > The book is available through Amazon.com and https://www.createspace.com/3768096 > Regards, June Meyer > junemeyerrecipes@yahoo.com > > > >> On Oct 14, 2014, at 8:45 AM, Karen Dalton Preston via <banat@rootsweb.com> wrote: >> >> Dear List members, >> >> There have been a few queries on the mailing lists lately asking for recipes for the traditional DS cooking. Lothar Renard in Germany, author of the Triebswetter family book, sent me the following announcement of a new cookbook with recipes for Banat specialties, "Nostalgia for Grandma's Kitchen". So, I am sharing the announcement. I included a description of the book in English and German. >> >> The book is in German, and can be ordered directly from the publisher, whose email is below. For more information, or questions about ordering, please contact the publisher. >> >> --Karen Preston > > > ------------------------------- > To unsubscribe from the list, please send an email to BANAT-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Dear Listers, I realize that a lot of BANAT Listers and DVHH Mail Listers are not familiar with my book of pre World War One recipes. My website, has an index of the recipes and free recipes in ENGLISH for those of us who are not fluent in German. I have provided these wonderful old recipes to over two million people around the world. I hope you will look at my website. Savor the foods your ancestors enjoyed. Christmas cookie baking is just around the corner. Enjoy!! My book, "June Meyer's Authentic Hungarian Heirloom Recipes", is available. It contains all the recipes in my home page on the Internet, plus additional ones. It is so much more than just a wonderful cookbook. The book is in a most usable form. It is nicely organized with one recipe per page. It has an Ingredients page, an Alphabetical Recipe Index, "A History of German Settlement in Southern Hungary" and a "History of The Danube Swabians in the Twentieth Century" by the late Sue Clarkson. It also contains an account of life in Altkeer, Batchka region, Hungary around the turn of the century. The book is written in English and includes Hungarian names for dishes. See my homepage and Hungarian heirloom recipes! www.junemeyer.com I know you will be pleased. The book is available through Amazon.com and https://www.createspace.com/3768096 Regards, June Meyer junemeyerrecipes@yahoo.com On Oct 14, 2014, at 8:45 AM, Karen Dalton Preston via <banat@rootsweb.com> wrote: > Dear List members, > > There have been a few queries on the mailing lists lately asking for recipes for the traditional DS cooking. Lothar Renard in Germany, author of the Triebswetter family book, sent me the following announcement of a new cookbook with recipes for Banat specialties, "Nostalgia for Grandma's Kitchen". So, I am sharing the announcement. I included a description of the book in English and German. > > The book is in German, and can be ordered directly from the publisher, whose email is below. For more information, or questions about ordering, please contact the publisher. > > --Karen Preston > >

Dear List members, There have been a few queries on the mailing lists lately asking for recipes for the traditional DS cooking. Lothar Renard in Germany, author of the Triebswetter family book, sent me the following announcement of a new cookbook with recipes for Banat specialties, "Nostalgia for Grandma's Kitchen". So, I am sharing the announcement. I included a description of the book in English and German. The book is in German, and can be ordered directly from the publisher, whose email is below. For more information, or questions about ordering, please contact the publisher. --Karen Preston The long-awaited Danube Swabian cooking and baking book is now available! Many of us have grown-up as children with Danube Swabian cuisine. Almost everyone knows the name of a Danube Swabian dish he loved to eat because Grandma cooked so well. Unfortunately, when Grandma died, these recipes were often lost or forgotten. Due to the oral tradition of these old recipes, precise quantities were missing. Grandma didn't measure exact amounts of lard, eggs and flour. But, very precise information for these recipes can be found in the book "Heimweh nach Omas Küche" ("Nostalgia for Grandma's Kitchen"), edited by Dipl. Ing. Oswald Hartmann. In this small booklet of 160 pages can be found typical Banat soups and recipes like homemade noodles, "Zwetschgenknödel" (plum dumplings), "Letscho" (a rich pepper stew), main dishes such as stuffed peppers, "Krautwickel" (stuffed cabbage), "Paprikasch" and many other entrees. Recipes for sauces and side dishes are included, too. About half of the pages are devoted to the delicious desserts and cakes of the Banat. There are recipes for "Kipfeln", "Krapfen" (donuts), "Sekitscher Mohnschnitte" (poppy seed cake), several kinds of strudel, "Käsebogatsche", and of course, the recipe for the famous "Cremeschnitte (cream cake). Of course torte recipes are not missing. The book ends with special recipes for meals during the "Schweineschlachten" (hog slaughter), and for making fruit bread, walnut liqueur, coffee liqueur and other delicious things. The book "Nostalgia for Grandma's Kitchen" is informative and is one of many to bring the old recipes back to us. It can be ordered from Oswald Hartmann Publisher: oswald.hartmann@t-online.de The price of the book is 12.80 euros (plus shipping costs) - Please note that the price of the book, shipping and money transfer fees must all be prepaid with order before the book is shipped ++++++++++ Das langerwartete donauschwäbische Koch- und Backbuch ist nun lieferbar ! Viele von uns sind als Kinder mit donauschwäbischer Küche groß geworden. Fast jeder von kennt noch den Namen einer donauschwäbischen Speise die er gerne gegessen hat weil Oma sehr gut kochte. Leider sind die Rezepte nach Omas Tod vielfach in Vergessenheit geraten. Auf Grund der mündlichen Überlieferung der alten Rezepte fehltenbei Oma aber meist genaue Mengenangaben. Oma hat es nicht so genau genommen mit Schweineschmalz, Eiern und Mehl. Sehr genaue Angaben zu den Rezepten finden sich aber in dem Buch „Heimweh nach Omas Küche“, herausgegeben von Dipl. Ing. Oswald Hartmann. In dem kleinen Büchlein findet man auf 160 Seiten neben typisch banater Suppen auch Rezepte wie „hausgemachte Nudeln“, „Zwetschgenknödel“, Letscho“, Hauptgerichte wie „Gefüllte Paprika“, „Krautwickel, „Paprikasch“ und viele andere Hauptgerichte. Saucen- und Beilagenrezepte sind natürlich auch vorhanden. Etwa die Hälfte der Buchseiten sind den leckeren Banater Nachspeisen und Kuchen. Da gibt es Rezepte für „Kipfeln“, „Krapfen“, „Sekitscher Mohnschnitte“, diverse „Strudel“, „Käsebogatsche“ und natürlich das Rezept für die berühmte „Cremeschnitte“. Tortenrezepte fehlen natürlich auch nicht. Das Buch endet mit besonderen Rezepten für die Mahlzeiten beim Schweineschlachten, der Herstellung von Früchtebrot, Nusslikör, Kaffeelikör und anderen leckeren Sachen. Das Buch „Heimweh nach Omas Küche“ ist informativ und wird manch einen von uns wieder auf den richtigen Rezepte-Pfad bringen. Es kann bestellt werden beim Oswald Hartmann-Verlag: oswald.hartmann@t-online Das Buch kostet EUR 12,80 (zuzüglich Versandkosten)

Is there anyone who has the time to look at some notations on church records - they are written in Serbian and I'm very confused by the info. Not too much to read but I'm so out of practice I can't recall seeing these abbrev. or words before. Eve -- Syrmia Regional Coordinator http://www.dvhh.org/syrmia

Happy Thanksgiving, dear Canadian "cousins." Rose Mary Keller Hughes -----Original Message----- From: Anne Dreer via Sent: Sunday, October 12, 2014 11:58 AM To: donauschwaben-villages@rootsweb.com Subject: [DVHH] Happy Thanksgiving To all our fellow Canadians A very Happy and Blessed Thanksgiving! Anne Dreer ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com

To all our fellow Canadians A very Happy and Blessed Thanksgiving! Anne Dreer

this is wonderful. Congratulations. Justine Zentner On 10/9/2014 8:45 AM, Nick Tullius via wrote: > Press release of the LM of Banat Swabians: > > > > Banat Swabians all over the world are pleased that a scientist from their > ranks has received this prestigious award. The Nobel Prize for Chemistry > 2014 was awarded to Stefan Hell for his pioneering work in the field of > light research, that enables the transition from the microscopy to the > nanoscopy. > > Stefan Hell comes from the municipality of Sanktanna in the Banat. He was > born on December 23, 1962 in the city of Arad. He went to the German school > in Sanktanna, where he was a star pupil. Before leaving Romania in 1978 he > attended the Nikolaus Lenau Lyceum in Temeswar /Timişoara. This is the same > school attended by Banater Herta Müller, the Nobel Prize winner for > literature. > > In Germany, Stefan Hell completed his Abitur (high school diploma) in only > twelve years of schooling. He studied physics in Heidelberg and pursued a > scientific career after his graduation. He has spent the last twelve years > as Director at the Max Planck Institute in Göttingen. He is the winner of > numerous high scientific honors and awards. > > Despite a very intense life of research and many international obligations, > Stefan Hell never broke off contacts with his former community. Only two > years ago, he visited the Banat with his wife and his three children, to > show them the places of his childhood and youth. > > The Landsmannschaft der Banater Schwaben (Association of the Banat Swabians) > congratulates Stefan Hell for receiving the Nobel price for Chemistry 2014. > With his person, the biography of another immigrant has received the highest > public recognition. > > > > Peter-Dietmar Leber > > Federal Chairman > > Translated by Nick Tullius > > > > > > > > > > ------------------------------- > To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message >

referral http://felmattech.com/images/irvrckxr.php Sent: 10/9/2014 9:29:59 AM From Richard Franzen

Dear DVHH Members: I have discovered records of my grandmother, Eva Liebmann (born ~3/22/1890 in Sajkasszentivan), and her father, David Liebmann (born ~8/9/1862 in Kischker), in Sajkasszentivan (Kovil-Szent-Ivan, Szent-Ivany, etc., or Sajkas Serbia). I am now trying to track down other relatives in the Titel region of Vojvodina, as well as any other information I can gather on Eva, David, and David’s brother Georg (Gyorgy) Liebmann. I have reviewed all the Liebmann records in Kischker Familienbuch. I would greatly appreciate it if someone would provide me with scans of the Familienbuch records for Liebmann in the Titel region. Any other help would be much appreciated too! From my research, David Liebmann married Margitha Jung (born ~ 1868 in Bulkes [Maglic]) on 12/25/1886. Any information on the Jung in Titel would also be great. I would be happy to pay for any scans; I would also be happy to pay for a Familienbuch of the Titel region - if one exists (I have not found one). Vielen Dank! Don Krueger sespetrout@gmail.com DVHH Associate Member

Press release of the LM of Banat Swabians: Banat Swabians all over the world are pleased that a scientist from their ranks has received this prestigious award. The Nobel Prize for Chemistry 2014 was awarded to Stefan Hell for his pioneering work in the field of light research, that enables the transition from the microscopy to the nanoscopy. Stefan Hell comes from the municipality of Sanktanna in the Banat. He was born on December 23, 1962 in the city of Arad. He went to the German school in Sanktanna, where he was a star pupil. Before leaving Romania in 1978 he attended the Nikolaus Lenau Lyceum in Temeswar /Timişoara. This is the same school attended by Banater Herta Müller, the Nobel Prize winner for literature. In Germany, Stefan Hell completed his Abitur (high school diploma) in only twelve years of schooling. He studied physics in Heidelberg and pursued a scientific career after his graduation. He has spent the last twelve years as Director at the Max Planck Institute in Göttingen. He is the winner of numerous high scientific honors and awards. Despite a very intense life of research and many international obligations, Stefan Hell never broke off contacts with his former community. Only two years ago, he visited the Banat with his wife and his three children, to show them the places of his childhood and youth. The Landsmannschaft der Banater Schwaben (Association of the Banat Swabians) congratulates Stefan Hell for receiving the Nobel price for Chemistry 2014. With his person, the biography of another immigrant has received the highest public recognition. Peter-Dietmar Leber Federal Chairman Translated by Nick Tullius

Hi, Let me place on order on the family book sent to Frank Hollinger Nymosevej 1A DK-2820 Gentofte Denmark frank@hollinger.dk<mailto:frank@hollinger.dk> Thanks.