Here is the recipe. They're very much like Cheese Pockets, but easier: GERMAN NOODLE BAKE 1 lb. cottage cheese 1 egg 2 Tbsp. sugar 1 small onion, chopped 2 Tbsp. butter Small box of lasagna noodles (9) 1 c. cream Mix cottage cheese, egg and sugar. Saute onion in butter. Cooke noodles according to box directions; drain. Place layer of lasagna noodles (3) in bottom of greased 9 x 13 pan. Cover with layer of 1/2 of cottage cheese mixture, then 1/2 of onions. Repeat with another layer of noodles, cottage cheese, and onions, ending with a layer of noodles. Cover with cream. Bake in 350 degree oven, covered, for 30 minutes or until heated through. I like to use a bit less sugar and also like to sprinkle it with buttered croutons (just saute torn up bread in butter). Terri Dann ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour

Hello my name is Martin and I`m looking for any information about my great grand-parents`s fathers, the were Andreas Kisner and Anna Burgardt, I supose they were born between 1815 to 1835, and I supose they came from Pfeifer or other Colony near there. Please any information about this couple I`ll be very very glad to received it. I don`t write in English but I have a work-friend who help me with the translations, so you can write me in Spanisch or English. Many thanks for your time, and greetings for all. By, Martin --------------------------------- ¡Sé un mejor fotógrafo! Perfeccioná tu técnica y encontrá las mejores fotos. Visitá http://ar.yahoo.com/promos/mejorfotografo.html

Greley Tribune Greeley, Colorado 08-19-2007 Family celebrates 100 years in America GILCREST -- On July 4, 1907, Conrad and Anna Fahrenbruch and their infant son, John, arrived in Loveland, finishing a trip that started in Frank, Russia. "Even before they could get oriented, the fireworks show went off. It scared the hell out of them. That's a story we heard all our lives," Roland Fahrenbruch said Saturday. Roland, 74, is the youngest of the 12 children of Conrad and Anna Fahrenbruch and was one of three siblings of the German-Russian immigrants who were able to attend the 100th family reunion Saturday at the Gilcrest Municipal Park. The event drew 130 descendants from Colorado, North Dakota, Wisconsin, Texas, Arizona and Michigan. "Every one of us except Almira stayed in the area. She took off for Idaho," Roland said of the youngest girl of the original family. He was joined at the reunion by his older brother, Elmer, 84, and sister, Lydia Kindsfater, 88. Another sister, Ruth, 90, lives at Bonell Good Samaritan Center in Greeley but was not able to attend the Saturday event. They are the only four of the 12 still living. Roland was born in Gill, and Elmer in Kuner, the other nine siblings who were born in the United States, were born in Greeley. John, the eldest, was 10 months old when the family arrived in Loveland. He was born Sept. 16, 1906, in Frank, Russia. John was followed, in order, by Esther, born June 4, 1908; a baby girl who died at birth, Feb. 9, 1909; Dave, born Jan. 20, 1911; Rueben born Feb. 21, 1913; Helen born April 15, 1915; Ruth, born May 18, 1917; Lydia, born April 20, 1919; Harold, born March 11, 1921; Elmer, born April 24, 1923; Almira, born July 24, 1926, and Roland, born March 16, 1933. Conrad died Sept. 24, 1958 and his wife, Anna, died Oct. 21, 1967. Both are buried in Linn Grove Cemetery in Greeley. The family came from Frank, Russia, through Germany to Ellis Island in New York, then boarded another ship to Galveston, Texas, before arriving in Loveland. They, like most Germans from Russia, came to northern Colorado to work the sugar beet fields. The only descendant of the family to return to Russia was Florence Kammerzell of Greeley, who took a tour in 2002. She couldn't, however, go to the village where Conrad and Anna came from. "You had to get special permission from the Russian government to go into that area, and the group we were with didn't have that permission. But we traveled between Moscow and St. Peter's (Petersburg) and saw many of the colorful villages that were like where Conrad and Anna came from," she said. The group enjoyed a dinner catered by Helga's German Restaurant and Deli of Aurora and were treated to music by the Funk Trunk, a band from Wisconsin started by family members. *********************************************************************** Elaine McDowell http://www.ancestrylocator.com A site set up to help find your ancestors by using the forum or gallery. Come join in, and it is a free site.

Hi Teri - yes, send me the recipe - it sounds like it would be good. Thanks, Thelma On 8/19/07, DannPlans@aol.com <DannPlans@aol.com> wrote: > > Hello all - > > First of all, thanks to Kevin for the recipes. They're exactly the way > my > family made them. My sister has a simple recipe for "Cheese Pockets" > that is > made with lasagna and baked in the oven. If you're interested in the > recipe, > let me know. And, Gary, thanks so much for the information on research > -- I > realize how much time that took to set up the links on your web site -- > thanks so much. > > Here is my question I'm posing to the general Volga German > public. I have > allergies, but mainly to fruit (not allergic to citrus and mellons). I > am > 100% Volga German and my mother also had an allergy to fruit, but not > to the > extent that I have. I am particularly allergic to apples. I'm wondering > if > this is an allergy that Volga Germans have a tendency towards. > > Last Fall I was at a seminar in Kansas City and during the afternoon they > had snacks -- which always includes apples. I have had to deal with this > "healthy" snack when attending seminars over the years of my > professional career. > I spent 4 days in the hospital after that from an anaphylactic shock I > had > that evening. My heart stopped, etc., so no kidding on the allergy. I > had > not eaten any apples -- I just can't be around them. > > I have always told people that it was a common allergy (since my Mom had > it > also), but no one seems to have ever heard of it. After getting out of > the > hospital, I went on the internet to find what I could about allergy to > fruit > (especially apples). It turns out that the allergen is from the skin > of the > apples and the more ripe it is the more allergens it produces. Also, it > appears to be more of an allergy prevalent in Europeans. > > Just curious to know if this is a Volga German problem or if my family's > case is more isolated. > > Thanks to all who respond! It is quite a pain to be allergic > to something > considered healthy. > > Terri Dann > > > > ************************************** Get a sneak peek of the all-new AOL > at > http://discover.aol.com/memed/aolcom30tour > > ------------------------------- > To unsubscribe from the list, please send an email to > GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message > -- http://www.mariental-louis.com/

Becky, what your grandmother called the cottage-cheese-filled pasta was probably not Cased Noodle, but "Kaes'nudel." Kaes' (pronounced "Case") is the shortened form of the umlauted word, Kaese (cheese). In dialect, the ending "e" or "n" is often dropped. For example Schwartzbeeren (Solanum nigrum blackberries) are often called Schwartzbeere' and Maultaschen (another Volga German term for filled noodle pockets) are usually called Maultasche' in the plural. In my family (mostly from Catholic Wiesenseite colonies, who settled in Herzog in Ellis County, Kansas), we called them Kaesemaultasche'. And we called unleavened dumplings Knebel (literally, gaggers). Other families call them Glace and the people who emigrated from Katharinestadt, Russia, call them "Glump" or "Klump." A friend whose parents came from Schaefer, Russia, a Lutheran Wiesenseite colony only a few miles from Herzog, calls them "Glimp." Among the Germans from South Russia, Kaesenudel or Kaesemaultaschen are usually called Kaeseknoepfle (cheese buttons). But whatever the name, dumplings and filled noodle sacks or pockets are undoubtedly at the top of every true German Russians's list of delicacies. -- Sam Brungardt, St. Paul, Minn. ---------------------------------------- > From: rjamison@bresnan.net > To: krupp@ruraltel.net; GER-VOLGA@rootsweb.com; GER-VOLGA-L-request@rootsweb.com > Date: Sat, 18 Aug 2007 09:43:11 -0600 > Subject: Re: [GV] Dumplings > > Kevin, does that ever bring back wonderful memories! My grandmother (Mollie > Koleber Margheim) made these just as you described, But the dumplings were > called "Glace" and the Cheese Sacks were called "Cased Noodle". I've made both > recipes quite a lot but they never turn out just like Grandma's! Thanks for > sharing! > Becky Margheim Jamison > Canon City, CO > > > On Sat, 18 Aug 2007 08:23:02 -0500 > Kevin Rupp wrote: > > I have had a number of requests for this and finally getting this out: > > > > Dumplings > > Two cups of flour, three eggs, salt, and a little water. Mix everything > > together when adding the water just add enough to make the dough a a firm > > moist batter. The dough should be stiff enough to use a tsp to spoon out. > > Get a large kettle half full of water. When water is boiling begin to spoon > > out about a 1/4 tsp amount of dumplings from the bowl at a time. (The first > > time I made this my dumplings were huge!) After all dumplings are in > > quarter about two potatoes and put into pot. While this is cooking dice up > > a yellow or white onion and place into a small skillet with a stick of > > butter and let cook until onions are translucent. When potatoes are done > > drain and place back into pot. Add the onions and butter and cook/fried > > until desired. I like to eat these with a can of pork n beans. A very > > cheap meal. We have this a lot during lent on Fridays. > > > > (Some people add baking powder, some add milk. There are different > > variations to this recipe.) > > > > Cheese Sacks > > I small containor of Dry Curd Cottage cheese. (Do not use the regular > > cottage cheese that contains the way) > > 1 whole egg > > Chopped scallons > > Pepper and salt > > > > Mix together in a stiff mixture the above ingredients. Set aside. Make > > noodle dough. (pretty much the same recipes as above less the water) Roll > > out the dough and cut into squares. Add mixture to each square and pinch > > them shut. One trick it to use egg yolks smeard along the edge of the > > square to help seal the edges. Gently place them into boling water and boil > > for about 20 minutes. Some sacks may open in the water. While this is > > boiling make your ³Schmeltz². Take a stick of butter and a finely chopped > > onion and let them fry together into a small skillted. You may also take a > > slice of bread and cut into small squares and place into the butter to soak > > up and fry. After the cheese sacks are complete pour the fried breads > > squares/onions and butter over the cheese sacks and enjoy! > > > > Of course there are variations to this recipe as well. We sometimes used > > Schwazenberan instead of cheese or you may also add the Schwazenberan, mix > > with a little sugar and pour over the cheese sacks. > > > > > > Kevin Rupp > > > > > > > > > > > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > >GER-VOLGA-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 GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Hi, I have crohn's disease, am allergic to wheat and gluten products, dairy, certain corn products. Both of my kids are allergic to dairy. Interestingly, when I was a kid, milk was a very, very big deal. Eating all food on the plate was a big deal. It was an obsession in my young mind. With some foods I'd get so sick. It wasn't until I got older and learned about relatives perishing in gulags, work camps and famines that I put two and two together. Carla gpmartens@sbcglobal.net wrote: I think you will find that you may inherit allergy tendencies from a parent, but having the same food allergies probably isn't real common. Just search for allergy+apples in Yahoo or Google and you'll see that it isn't extremely common, although look at the last reference below about Europe. Look here at the Mayo Clinic web site: http://www.mayoclinic.com/health/food-allergy/DS00082/DSECTION=2 >From Thatsfit.com: According to the recent study, children of women who ate at least one serving of fish a week were 43% less likely to have children who developed eczema by age 5 than women who ate no fish during pregnancy. And children of women who ate at least four apples per week were up to 53% less likely to have developed asthma than children of women who ate less than one apple per week. >From Highbeam.com: Apples are the most widely grown and consumed fruit in Europe. At the same time, around one million people in Europe are allergic to apples. This is the first time that the effects of heat and the presence of sugars on apple allergens have been characterized at a molecular level. Gary Martens On 19 Aug 2007 at 2:35, DannPlans@aol.com wrote: > Hello all - > > First of all, thanks to Kevin for the recipes. They're exactly the way my > family made them. My sister has a simple recipe for "Cheese Pockets" that is > made with lasagna and baked in the oven. If you're interested in the recipe, > let me know. And, Gary, thanks so much for the information on research -- I > realize how much time that took to set up the links on your web site -- > thanks so much. > > Here is my question I'm posing to the general Volga German public. I have > allergies, but mainly to fruit (not allergic to citrus and mellons). I am > 100% Volga German and my mother also had an allergy to fruit, but not to the > extent that I have. I am particularly allergic to apples. I'm wondering if > this is an allergy that Volga Germans have a tendency towards. > > Last Fall I was at a seminar in Kansas City and during the afternoon they > had snacks -- which always includes apples. I have had to deal with this > "healthy" snack when attending seminars over the years of my professional career. > I spent 4 days in the hospital after that from an anaphylactic shock I had > that evening. My heart stopped, etc., so no kidding on the allergy. I had > not eaten any apples -- I just can't be around them. > > I have always told people that it was a common allergy (since my Mom had it > also), but no one seems to have ever heard of it. After getting out of the > hospital, I went on the internet to find what I could about allergy to fruit > (especially apples). It turns out that the allergen is from the skin of the > apples and the more ripe it is the more allergens it produces. Also, it > appears to be more of an allergy prevalent in Europeans. > > Just curious to know if this is a Volga German problem or if my family's > case is more isolated. > > Thanks to all who respond! It is quite a pain to be allergic to something > considered healthy. > > Terri Dann > > > > ************************************** Get a sneak peek of the all-new AOL at > http://discover.aol.com/memed/aolcom30tour > > ------------------------------- > To unsubscribe from the list, please send an email to GER-VOLGA-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 GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message Carla Wills-Brandon, Ph.D. www.CarlaWillsBrandon.com www.RapidResponseProgram.com "Angels are everywhere!"

Hello all - First of all, thanks to Kevin for the recipes. They're exactly the way my family made them. My sister has a simple recipe for "Cheese Pockets" that is made with lasagna and baked in the oven. If you're interested in the recipe, let me know. And, Gary, thanks so much for the information on research -- I realize how much time that took to set up the links on your web site -- thanks so much. Here is my question I'm posing to the general Volga German public. I have allergies, but mainly to fruit (not allergic to citrus and mellons). I am 100% Volga German and my mother also had an allergy to fruit, but not to the extent that I have. I am particularly allergic to apples. I'm wondering if this is an allergy that Volga Germans have a tendency towards. Last Fall I was at a seminar in Kansas City and during the afternoon they had snacks -- which always includes apples. I have had to deal with this "healthy" snack when attending seminars over the years of my professional career. I spent 4 days in the hospital after that from an anaphylactic shock I had that evening. My heart stopped, etc., so no kidding on the allergy. I had not eaten any apples -- I just can't be around them. I have always told people that it was a common allergy (since my Mom had it also), but no one seems to have ever heard of it. After getting out of the hospital, I went on the internet to find what I could about allergy to fruit (especially apples). It turns out that the allergen is from the skin of the apples and the more ripe it is the more allergens it produces. Also, it appears to be more of an allergy prevalent in Europeans. Just curious to know if this is a Volga German problem or if my family's case is more isolated. Thanks to all who respond! It is quite a pain to be allergic to something considered healthy. Terri Dann ************************************** Get a sneak peek of the all-new AOL at http://discover.aol.com/memed/aolcom30tour

I think you will find that you may inherit allergy tendencies from a parent, but having the same food allergies probably isn't real common. Just search for allergy+apples in Yahoo or Google and you'll see that it isn't extremely common, although look at the last reference below about Europe. Look here at the Mayo Clinic web site: http://www.mayoclinic.com/health/food-allergy/DS00082/DSECTION=2 >From Thatsfit.com: According to the recent study, children of women who ate at least one serving of fish a week were 43% less likely to have children who developed eczema by age 5 than women who ate no fish during pregnancy. And children of women who ate at least four apples per week were up to 53% less likely to have developed asthma than children of women who ate less than one apple per week. >From Highbeam.com: Apples are the most widely grown and consumed fruit in Europe. At the same time, around one million people in Europe are allergic to apples. This is the first time that the effects of heat and the presence of sugars on apple allergens have been characterized at a molecular level. Gary Martens On 19 Aug 2007 at 2:35, DannPlans@aol.com wrote: > Hello all - > > First of all, thanks to Kevin for the recipes. They're exactly the way my > family made them. My sister has a simple recipe for "Cheese Pockets" that is > made with lasagna and baked in the oven. If you're interested in the recipe, > let me know. And, Gary, thanks so much for the information on research -- I > realize how much time that took to set up the links on your web site -- > thanks so much. > > Here is my question I'm posing to the general Volga German public. I have > allergies, but mainly to fruit (not allergic to citrus and mellons). I am > 100% Volga German and my mother also had an allergy to fruit, but not to the > extent that I have. I am particularly allergic to apples. I'm wondering if > this is an allergy that Volga Germans have a tendency towards. > > Last Fall I was at a seminar in Kansas City and during the afternoon they > had snacks -- which always includes apples. I have had to deal with this > "healthy" snack when attending seminars over the years of my professional career. > I spent 4 days in the hospital after that from an anaphylactic shock I had > that evening. My heart stopped, etc., so no kidding on the allergy. I had > not eaten any apples -- I just can't be around them. > > I have always told people that it was a common allergy (since my Mom had it > also), but no one seems to have ever heard of it. After getting out of the > hospital, I went on the internet to find what I could about allergy to fruit > (especially apples). It turns out that the allergen is from the skin of the > apples and the more ripe it is the more allergens it produces. Also, it > appears to be more of an allergy prevalent in Europeans. > > Just curious to know if this is a Volga German problem or if my family's > case is more isolated. > > Thanks to all who respond! It is quite a pain to be allergic to something > considered healthy. > > Terri Dann > > > > ************************************** Get a sneak peek of the all-new AOL at > http://discover.aol.com/memed/aolcom30tour > > ------------------------------- > To unsubscribe from the list, please send an email to GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

All of these recipes and talk of food really made me hungry, so today we made some Bierocks, put up some sauerkraut, canned some pickled beets, some apple juice, some apple butter, dill pickles, bread and butter pickles --- most of them from GV recipes, but I printed labels for each one, "From Norma's Kitchen - Simple Food Deliciously Prepared". Thanks to each of you for the recipes you have shared! On Sat, 18 Aug 2007 10:26:33 -0600 "Dennis Sewald" <dennis@sewald.name> writes: > Speaking of food, one thing I love is the food served at the various > September/Oktoberfests! Nothing like a polka, beer and great German > food. > This is also the time of year I like to travel to different fests. > Could > you please post where and when is your local fest is this year? > > > > Thanks, > > > > Dennis Sewald > > > ------------------------------- > To unsubscribe from the list, please send an email to > GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without > the quotes in the subject and the body of the message > >

Here are a few of my favorites: Torrington, WY September Fest John Fritzler Polka Band September 8, 2007 Longmont, CO Longmont Oktoberfest Jim Ehrlich Band September 7th and 8th Colo. Springs CO Springs Oktoberfest Edelweiss Musik September 8th Denver, CO Denver Kickers Rick Borger September 8th Parker, CO Parker Oktoberfest Rick Borger September 15th Denver, Co Edelweiss Oktoberfest Rick Borger September 22nd No. Platte, NE NE Oktoberfest Jim Ehrlich September 16th Denver, CO Larimer Square Rich Borger September 21st Denver, CO Larimer Square Jim Ehrlich September 23rd Greeley, CO Greeley Oktoberfest Jim Leffler September 29th Polka Nuts Ronnie Echart Royal Gorge, CO Royal Gorge Okfest Rick Borger September 30th Windsor, CO Windsor Oktoberfest John Fritzler October 6th Ronnie Eckhart Colo. Springs, CO CO Springs Okfest Rick Borger October 20th Pueblo, CO Pueblo Oktoberfest Rick Borger October 21st -----Original Message----- From: ger-volga-bounces@rootsweb.com [mailto:ger-volga-bounces@rootsweb.com] On Behalf Of Dennis Sewald Sent: Saturday, August 18, 2007 10:27 AM To: GER-VOLGA-L@rootsweb.com Subject: [GV] September/Oktoberfest Speaking of food, one thing I love is the food served at the various September/Oktoberfests! Nothing like a polka, beer and great German food. This is also the time of year I like to travel to different fests. Could you please post where and when is your local fest is this year? Thanks, Dennis Sewald ------------------------------- To unsubscribe from the list, please send an email to GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

My grandmother also made "Glace" (correct spelling Kläse with umlaut over the a). My mouth waters just thinking about them. My niece's husband, Tom Loewen, in Puyallup, WA., makes Kläse that are every bit as good as grandma's -- and he's not 50 years old yet. Grandma Weitzel would be 119 if she were still living. Thanks for the memories, folks. I may get my wife to try that recipe. Marven Weitzel On Sat, 18 Aug 2007 09:43:11 -0600 "Becky Jamison" <rjamison@bresnan.net> writes: > Kevin, does that ever bring back wonderful memories! My grandmother > (Mollie > Koleber Margheim) made these just as you described, But the > dumplings were > called "Glace" and the Cheese Sacks were called "Cased Noodle". I've > made both > recipes quite a lot but they never turn out just like Grandma's! > Thanks for > sharing! > Becky Margheim Jamison > Canon City, CO > > > On Sat, 18 Aug 2007 08:23:02 -0500 > Kevin Rupp <krupp@ruraltel.net> wrote: > > I have had a number of requests for this and finally getting this > out: > > > > Dumplings > > Two cups of flour, three eggs, salt, and a little water. Mix > everything > > together when adding the water just add enough to make the dough a > a firm > > moist batter. The dough should be stiff enough to use a tsp to > spoon out. > > Get a large kettle half full of water. When water is boiling > begin to spoon > > out about a 1/4 tsp amount of dumplings from the bowl at a time. > (The first > > time I made this my dumplings were huge!) After all dumplings are > in > > quarter about two potatoes and put into pot. While this is > cooking dice up > > a yellow or white onion and place into a small skillet with a > stick of > > butter and let cook until onions are translucent. When potatoes > are done > > drain and place back into pot. Add the onions and butter and > cook/fried > > until desired. I like to eat these with a can of pork n beans. A > very > > cheap meal. We have this a lot during lent on Fridays. > > > > (Some people add baking powder, some add milk. There are > different > > variations to this recipe.) > > > > Cheese Sacks > > I small containor of Dry Curd Cottage cheese. (Do not use the > regular > > cottage cheese that contains the way) > > 1 whole egg > > Chopped scallons > > Pepper and salt > > > > Mix together in a stiff mixture the above ingredients. Set aside. > Make > > noodle dough. (pretty much the same recipes as above less the > water) Roll > > out the dough and cut into squares. Add mixture to each square > and pinch > > them shut. One trick it to use egg yolks smeard along the edge of > the > > square to help seal the edges. Gently place them into boling water > and boil > > for about 20 minutes. Some sacks may open in the water. While > this is > > boiling make your ³Schmeltz². Take a stick of butter and a finely > chopped > > onion and let them fry together into a small skillted. You may > also take a > > slice of bread and cut into small squares and place into the > butter to soak > > up and fry. After the cheese sacks are complete pour the fried > breads > > squares/onions and butter over the cheese sacks and enjoy! > > > > Of course there are variations to this recipe as well. We > sometimes used > > Schwazenberan instead of cheese or you may also add the > Schwazenberan, mix > > with a little sugar and pour over the cheese sacks. > > > > > > Kevin Rupp > > > > > > > > > > > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > >GER-VOLGA-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 > GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without > the quotes in the subject and the body of the message > >

When I was in Bavaria they had some called Finger Noodle that sounds like the same thing. I think I'm going to have to make dumplings now for supper!!!! -- Kevin Rupp 2301 Canal Blvd Hays, Ks. 67601 krupp@ruraltel.net www.volgagerman.net volgagerman@ruraltel.net www.germansfromrussia.net > From: Rosemary Larson <larso260@tc.umn.edu> > Organization: University of Minnesota > Reply-To: Rosemary Larson <larso260@tc.umn.edu> > Date: Sat, 18 Aug 2007 11:01:57 -0500 > To: <GER-VOLGA@rootsweb.com> > Subject: Re: [GV] Dumplings > > Hi, > > I make a slight variation in the dumpling ingredients. I put in some butter > to lighten the dumplings. > > There was a good restaurant in New Prague, MN that served among other fine > delicacies--dumplings that were about 4 inches long and about 1 inch in > diameter. They called them "Bohemian Bullets." I think they were more > like "Belly Sinkers" because they were so heavy. > > Have a good day. > Rosemary Larson > An Ellis Countian living in Minnesota > > > ----- Original Message ----- > From: "Becky Jamison" <rjamison@bresnan.net> > To: "Kevin Rupp" <krupp@ruraltel.net>; <GER-VOLGA@rootsweb.com>; > <GER-VOLGA-L-request@rootsweb.com> > Sent: Saturday, August 18, 2007 10:43 AM > Subject: Re: [GV] Dumplings > > > Kevin, does that ever bring back wonderful memories! My grandmother (Mollie > Koleber Margheim) made these just as you described, But the dumplings were > called "Glace" and the Cheese Sacks were called "Cased Noodle". I've made > both > recipes quite a lot but they never turn out just like Grandma's! Thanks for > sharing! > Becky Margheim Jamison > Canon City, CO > > > On Sat, 18 Aug 2007 08:23:02 -0500 > Kevin Rupp <krupp@ruraltel.net> wrote: >> I have had a number of requests for this and finally getting this out: >> >> Dumplings >> Two cups of flour, three eggs, salt, and a little water. Mix everything >> together when adding the water just add enough to make the dough a a firm >> moist batter. The dough should be stiff enough to use a tsp to spoon out. >> Get a large kettle half full of water. When water is boiling begin to >> spoon >> out about a 1/4 tsp amount of dumplings from the bowl at a time. (The >> first >> time I made this my dumplings were huge!) After all dumplings are in >> quarter about two potatoes and put into pot. While this is cooking dice >> up >> a yellow or white onion and place into a small skillet with a stick of >> butter and let cook until onions are translucent. When potatoes are >> done >> drain and place back into pot. Add the onions and butter and cook/fried >> until desired. I like to eat these with a can of pork n beans. A very >> cheap meal. We have this a lot during lent on Fridays. >> >> (Some people add baking powder, some add milk. There are different >> variations to this recipe.) >> >> Cheese Sacks >> I small containor of Dry Curd Cottage cheese. (Do not use the regular >> cottage cheese that contains the way) >> 1 whole egg >> Chopped scallons >> Pepper and salt >> >> Mix together in a stiff mixture the above ingredients. Set aside. Make >> noodle dough. (pretty much the same recipes as above less the water) >> Roll >> out the dough and cut into squares. Add mixture to each square and pinch >> them shut. One trick it to use egg yolks smeard along the edge of the >> square to help seal the edges. Gently place them into boling water and >> boil >> for about 20 minutes. Some sacks may open in the water. While this is >> boiling make your ³Schmeltz². Take a stick of butter and a finely chopped >> onion and let them fry together into a small skillted. You may also take >> a >> slice of bread and cut into small squares and place into the butter to >> soak >> up and fry. After the cheese sacks are complete pour the fried breads >> squares/onions and butter over the cheese sacks and enjoy! >> >> Of course there are variations to this recipe as well. We sometimes used >> Schwazenberan instead of cheese or you may also add the Schwazenberan, mix >> with a little sugar and pour over the cheese sacks. >> >> >> Kevin Rupp >> >> >> >> >> >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> GER-VOLGA-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 > GER-VOLGA-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 > GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes > in the subject and the body of the message

Hi, I make a slight variation in the dumpling ingredients. I put in some butter to lighten the dumplings. There was a good restaurant in New Prague, MN that served among other fine delicacies--dumplings that were about 4 inches long and about 1 inch in diameter. They called them "Bohemian Bullets." I think they were more like "Belly Sinkers" because they were so heavy. Have a good day. Rosemary Larson An Ellis Countian living in Minnesota ----- Original Message ----- From: "Becky Jamison" <rjamison@bresnan.net> To: "Kevin Rupp" <krupp@ruraltel.net>; <GER-VOLGA@rootsweb.com>; <GER-VOLGA-L-request@rootsweb.com> Sent: Saturday, August 18, 2007 10:43 AM Subject: Re: [GV] Dumplings Kevin, does that ever bring back wonderful memories! My grandmother (Mollie Koleber Margheim) made these just as you described, But the dumplings were called "Glace" and the Cheese Sacks were called "Cased Noodle". I've made both recipes quite a lot but they never turn out just like Grandma's! Thanks for sharing! Becky Margheim Jamison Canon City, CO On Sat, 18 Aug 2007 08:23:02 -0500 Kevin Rupp <krupp@ruraltel.net> wrote: > I have had a number of requests for this and finally getting this out: > > Dumplings > Two cups of flour, three eggs, salt, and a little water. Mix everything > together when adding the water just add enough to make the dough a a firm > moist batter. The dough should be stiff enough to use a tsp to spoon out. > Get a large kettle half full of water. When water is boiling begin to > spoon > out about a 1/4 tsp amount of dumplings from the bowl at a time. (The > first > time I made this my dumplings were huge!) After all dumplings are in > quarter about two potatoes and put into pot. While this is cooking dice > up > a yellow or white onion and place into a small skillet with a stick of > butter and let cook until onions are translucent. When potatoes are > done > drain and place back into pot. Add the onions and butter and cook/fried > until desired. I like to eat these with a can of pork n beans. A very > cheap meal. We have this a lot during lent on Fridays. > > (Some people add baking powder, some add milk. There are different > variations to this recipe.) > > Cheese Sacks > I small containor of Dry Curd Cottage cheese. (Do not use the regular > cottage cheese that contains the way) > 1 whole egg > Chopped scallons > Pepper and salt > > Mix together in a stiff mixture the above ingredients. Set aside. Make > noodle dough. (pretty much the same recipes as above less the water) > Roll > out the dough and cut into squares. Add mixture to each square and pinch > them shut. One trick it to use egg yolks smeard along the edge of the > square to help seal the edges. Gently place them into boling water and > boil > for about 20 minutes. Some sacks may open in the water. While this is > boiling make your ³Schmeltz². Take a stick of butter and a finely chopped > onion and let them fry together into a small skillted. You may also take > a > slice of bread and cut into small squares and place into the butter to > soak > up and fry. After the cheese sacks are complete pour the fried breads > squares/onions and butter over the cheese sacks and enjoy! > > Of course there are variations to this recipe as well. We sometimes used > Schwazenberan instead of cheese or you may also add the Schwazenberan, mix > with a little sugar and pour over the cheese sacks. > > > Kevin Rupp > > > > > > > > ------------------------------- > To unsubscribe from the list, please send an email to >GER-VOLGA-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 GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

ger-volga-request@rootsweb.com wrote: > Today's Topics: > > 1. Ruth I. Loose Yack Dominise (Elaine McDowell) > 2. obit: Evelyn Wilhelm VanBuren (Elaine McDowell) > 3. obit: Eva Koenig Hummel (Elaine McDowell) > 4. obit Katherine Gerlock Zimmerman (Elaine McDowell) > 5. Dumplings (Kevin Rupp) > 6. Re: Dumplings (Becky Jamison) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Sat, 18 Aug 2007 03:29:26 -0500 > From: "Elaine McDowell" <elainemcdowell@suddenlink.net> > Subject: [GV] Ruth I. Loose Yack Dominise > To: <benbouer@yahoo.ca>, <ger-volga@rootsweb.com>, > <GR-GENEALOGY@LISTSERV.NODAK.EDU>, <gr-obits@rootsweb.com>, > <obituaries@yahoogroups.com>, <ObituaryPress@yahoogroups.com>, > <us-obits@rootsweb.com>, <world-obits@rootsweb.com> > Message-ID: > <20070818082923.HYQX8842.omta02.suddenlink.net@ANCESTRYLOCATOR> > Content-Type: text/plain; charset="us-ascii" > > Journal Advocate > Sterling, Colorado > 08-18-2007 > > Ruth I. (Yack) Dominise > Oct. 25, 1925 - Aug. 16, 2007 > > > Ruth I. (Yack) Dominise, 81, of Sterling, died Aug. 16, 2007, in Sterling. > Mass of Christian Burial will be held at 10 a.m. Monday, Aug. 20, at St. > Anthony Catholic Church with the Rev. Robert L. Wedow officiating. There was > cremation. Inurnment will be at Riverside Cemetery. > > Mrs. Dominise was born Oct. 25, 1925, to Jacob and Elizabeth (Meininger) > Loose in Fort Morgan. > > She lived a full life surrounded by family and this was her greatest love of > all. One of her many favorite pastimes, remembered by many, are the times > she argued politics with her son, Paul. > > Mrs. Dominise is survived by her daughter, Linda Mitchell and husband Brian; > son, Paul Yack and wife Gay; brothers, Richard, Jerry, Robert and Mike > Loose; sisters, Barb Siegal, Sandra Giest and Susan Burck; eight > grandchildren; nine great-grandchildren; and many close friends. > > She was preceded in death by her husband, Leonard Yack; husband, Earl > "Domie" Dominise; son, Tim Yack; grandson, Jason Mitchell; brother, Roy > Loose; and sister, Janet Owl. > > Memorial contributions may be made to the Ruth Dominise Memorial in care of > Chaney-Reager Funeral Home. > > --- > > > > *********************************************************************** > Elaine McDowell > http://www.ancestrylocator.com > A site set up to help find your ancestors by using the forum or gallery. > Come join in, and it is a free site. > > > > > ------------------------------ > > Message: 2 > Date: Sat, 18 Aug 2007 03:41:32 -0500 > From: "Elaine McDowell" <elainemcdowell@suddenlink.net> > Subject: [GV] obit: Evelyn Wilhelm VanBuren > To: <benbouer@yahoo.ca>, <ger-volga@rootsweb.com>, > <GR-GENEALOGY@LISTSERV.NODAK.EDU>, <gr-obits@rootsweb.com>, > <obituaries@yahoogroups.com>, <ObituaryPress@yahoogroups.com>, > <us-obits@rootsweb.com>, <world-obits@rootsweb.com> > Message-ID: > <20070818084129.HYUK8842.omta02.suddenlink.net@ANCESTRYLOCATOR> > Content-Type: text/plain; charset="us-ascii" > > > Norfork Nebraska newspaper > > > Saturday, August 18, 2007 > Evelyn VanBuren > VERDIGRE - Memorial services for Evelyn M. VanBuren, 85, of Verdigre will be > at 2:30 p.m. Saturday at Brockhaus Funeral Home here. Burial will be in the > Jelen Cemetery in Verdigre. Visitation will begin two hours prior to > services. > > Mrs. VanBuren died Thursday, Aug. 16, 2007, at St. Michael's Hospital in > Tyndall, S.D. > > Evelyn Mary (Wilhelm) VanBuren was born on May 26, 1922, on a farm 12 miles > west of Verdigre, known at that time as the John Jelen farm. She was a twin > daughter of Louis and Belle (Winchell) Wilhelm. At the age of four years her > family moved to a farm nine miles west of Verdigre. > > Evelyn attended country School District 66 through the eighth grade. She > helped on the family farm and worked as a hired girl to help the neighbor > families. > > When her brother Dave went into the service Evelyn helped with his farm > until his return home in 1945. At that time Evelyn was employed at Felix's > Cafe. This is where she met her future husband and was married to Ben > VanBuren on May 7, 1952. She lived all her married life on the family farm > three miles northwest of Verdigre. To this union three children were born, > Benjie, Bruce and Isabelle. > > Evelyn enjoyed life on the farm raising chickens, growing flowers and > vegetables. She enjoyed canning and freezing her garden produce. Evelyn > loved her children and grandchildren. After her husband's death in 2001, > Evelyn stayed on the farm with her son Benjie. > > She is survived by her two sons, Benjie and Bruce VanBuren of Verdigre; a > daughter, Isabelle Knori of Niobrara; two grandsons, B.J. and Brandon > VanBuren of Verdigre; a granddaughter, Robyn VanBuren of Yankton, S.D.; twin > sister, Irene Frank of Verdigre; a niece, Darlene and husband Ken Porter of > Norfolk. > > Evelyn was preceded in death by her parents; her husband, Ben; her brothers, > Floyd and Dave; her sisters, Faye and Fern; a son-in-law, Larry Knori; and a > daughter-in-law, Roxann VanBuren. She will be greatly missed by all who knew > her. > > The Rev. Cynthia Prather will officiate > > > *********************************************************************** > Elaine McDowell > http://www.ancestrylocator.com > A site set up to help find your ancestors by using the forum or gallery. > Come join in, and it is a free site. > > > > > ------------------------------ > > Message: 3 > Date: Sat, 18 Aug 2007 03:38:56 -0500 > From: "Elaine McDowell" <elainemcdowell@suddenlink.net> > Subject: [GV] obit: Eva Koenig Hummel > To: <benbouer@yahoo.ca>, <ger-volga@rootsweb.com>, > <GR-GENEALOGY@LISTSERV.NODAK.EDU>, <gr-obits@rootsweb.com>, > <obituaries@yahoogroups.com>, <ObituaryPress@yahoogroups.com>, > <us-obits@rootsweb.com>, <world-obits@rootsweb.com> > Message-ID: > <20070818083854.HYYT24528.omta01.suddenlink.net@ANCESTRYLOCATOR> > Content-Type: text/plain; charset="us-ascii" > > > Norfork Nebraska newspaper > > Saturday, August 18, 2007 > > Eva Hummel > OSMOND - Services for Eva Hummel, 85, Osmond, will be at 10 a.m. Saturday at > Ashburn Funeral Home here. > > Burial will be in the Osmond City Cemetery. > > Visitation will be 5-8 p.m. Friday at the Ashburn Funeral Home in Osmond. > > She died Wednesday, Aug. 15, 2007, at Arbor Manor in Fremont. > > Eva Loena Hummel was born Aug. 9, 1922, to parents William and Zella > (Tennant) Koening in Gettsburg, S.D. Eva was educated at Osmond Public > School and graduated from the 12th grade. > > On May 22, 1942, Eva married Myron Hummel. > > Eva worked as a housewife and bookkeeper for her husband, Myron. > > Survivors include two children, Larry and his wife LaVonne Hummel of Osmond, > and Wayne and his wife Connie Hummel of Fremont; four grandchildren; six > great-grandchildren; and one great-great-granddaughter; and a brother, Elvin > Koening and his wife, Adene of Lincoln. > > Eva was preceded in death by her parents, husband Myron and a son, Richard. > > > > *********************************************************************** > Elaine McDowell > http://www.ancestrylocator.com > A site set up to help find your ancestors by using the forum or gallery. > Come join in, and it is a free site. > > > > > ------------------------------ > > Message: 4 > Date: Sat, 18 Aug 2007 04:05:03 -0500 > From: "Elaine McDowell" <elainemcdowell@suddenlink.net> > Subject: [GV] obit Katherine Gerlock Zimmerman > To: <benbouer@yahoo.ca>, <ger-volga@rootsweb.com>, > <GR-GENEALOGY@LISTSERV.NODAK.EDU>, <gr-obits@rootsweb.com>, > <obituaries@yahoogroups.com>, <ObituaryPress@yahoogroups.com>, > <us-obits@rootsweb.com>, <world-obits@rootsweb.com> > Message-ID: > <20070818090501.HZBU8842.omta02.suddenlink.net@ANCESTRYLOCATOR> > Content-Type: text/plain; charset="us-ascii" > > LaJunta Tribune Democrat > LaJunta, Colorado > Wednesday, August 8 > > Services for Katherine Zimmerman, "Katie" as she was known to most, were > held at Roselawn Cemetery in Pueblo, Friday, Aug. 3, 2007. > > Mrs. Zimmerman died on July 31, 2007 at St. Mary-Corwin Hospital in Pueblo, > at the age of 87. > > She was born on May 15, 1920 in Sugar City, to George and Emma Gerlock. She > was one of eight children. She was married to Loren J. Zimmerman. > > Mrs. Zimmerman worked at Parkview Hospital Cafeteria in Pueblo for many > years until her age, health and past hard work took it's toll on her. > > She was preceeded in death by four of her siblings, Martha Meecham, Sarah > Koehler, George Gerlock Jr., and Emma Dodd, and her husband, Loren J. > Zimmerman. > > Mrs. Zimmerman is survived by three of her siblings, Fred Gerlock and wife > Frances, Eddie Gerlock, and Lindy Dodd, grandchildren and great > grandchildren, nieces & nephews. > > > > > *********************************************************************** > Elaine McDowell > http://www.ancestrylocator.com > A site set up to help find your ancestors by using the forum or gallery. > Come join in, and it is a free site. > > > > > ------------------------------ > > Message: 5 > Date: Sat, 18 Aug 2007 08:23:02 -0500 > From: Kevin Rupp <krupp@ruraltel.net> > Subject: [GV] Dumplings > To: "GER-VOLGA@rootsweb.com" <GER-VOLGA@rootsweb.com>, > "GER-VOLGA-L-request@rootsweb.com" <GER-VOLGA-L-request@rootsweb.com> > Message-ID: <C2EC5CE6.5E3F%krupp@ruraltel.net> > Content-Type: text/plain; charset="ISO-8859-1" > > I have had a number of requests for this and finally getting this out: > > Dumplings > Two cups of flour, three eggs, salt, and a little water. Mix everything > together when adding the water just add enough to make the dough a a firm > moist batter. The dough should be stiff enough to use a tsp to spoon out. > Get a large kettle half full of water. When water is boiling begin to spoon > out about a 1/4 tsp amount of dumplings from the bowl at a time. (The first > time I made this my dumplings were huge!) After all dumplings are in > quarter about two potatoes and put into pot. While this is cooking dice up > a yellow or white onion and place into a small skillet with a stick of > butter and let cook until onions are translucent. When potatoes are done > drain and place back into pot. Add the onions and butter and cook/fried > until desired. I like to eat these with a can of pork n beans. A very > cheap meal. We have this a lot during lent on Fridays. > > (Some people add baking powder, some add milk. There are different > variations to this recipe.) > > Cheese Sacks > I small containor of Dry Curd Cottage cheese. (Do not use the regular > cottage cheese that contains the way) > 1 whole egg > Chopped scallons > Pepper and salt > > Mix together in a stiff mixture the above ingredients. Set aside. Make > noodle dough. (pretty much the same recipes as above less the water) Roll > out the dough and cut into squares. Add mixture to each square and pinch > them shut. One trick it to use egg yolks smeard along the edge of the > square to help seal the edges. Gently place them into boling water and boil > for about 20 minutes. Some sacks may open in the water. While this is > boiling make your ?Schmeltz?. Take a stick of butter and a finely chopped > onion and let them fry together into a small skillted. You may also take a > slice of bread and cut into small squares and place into the butter to soak > up and fry. After the cheese sacks are complete pour the fried breads > squares/onions and butter over the cheese sacks and enjoy! > > Of course there are variations to this recipe as well. We sometimes used > Schwazenberan instead of cheese or you may also add the Schwazenberan, mix > with a little sugar and pour over the cheese sacks. > > > Kevin Rupp > > > > > > > > > ------------------------------ > > Message: 6 > Date: Sat, 18 Aug 2007 09:43:11 -0600 > From: "Becky Jamison" <rjamison@bresnan.net> > Subject: Re: [GV] Dumplings > To: Kevin Rupp <krupp@ruraltel.net>, "GER-VOLGA@rootsweb.com" > <GER-VOLGA@rootsweb.com>, "GER-VOLGA-L-request@rootsweb.com" > <GER-VOLGA-L-request@rootsweb.com> > Message-ID: <web-13976243@be-2.cluster1.bresnan.net> > Content-Type: text/plain;charset=iso-8859-1;format="flowed" > > Kevin, does that ever bring back wonderful memories! My grandmother (Mollie > Koleber Margheim) made these just as you described, But the dumplings were > called "Glace" and the Cheese Sacks were called "Cased Noodle". I've made both > recipes quite a lot but they never turn out just like Grandma's! Thanks for > sharing! > Becky Margheim Jamison > Canon City, CO > > > On Sat, 18 Aug 2007 08:23:02 -0500 > Kevin Rupp <krupp@ruraltel.net> wrote: > >> I have had a number of requests for this and finally getting this out: >> >> Dumplings >> Two cups of flour, three eggs, salt, and a little water. Mix everything >> together when adding the water just add enough to make the dough a a firm >> moist batter. The dough should be stiff enough to use a tsp to spoon out. >> Get a large kettle half full of water. When water is boiling begin to spoon >> out about a 1/4 tsp amount of dumplings from the bowl at a time. (The first >> time I made this my dumplings were huge!) After all dumplings are in >> quarter about two potatoes and put into pot. While this is cooking dice up >> a yellow or white onion and place into a small skillet with a stick of >> butter and let cook until onions are translucent. When potatoes are done >> drain and place back into pot. Add the onions and butter and cook/fried >> until desired. I like to eat these with a can of pork n beans. A very >> cheap meal. We have this a lot during lent on Fridays. >> >> (Some people add baking powder, some add milk. There are different >> variations to this recipe.) >> >> Cheese Sacks >> I small containor of Dry Curd Cottage cheese. (Do not use the regular >> cottage cheese that contains the way) >> 1 whole egg >> Chopped scallons >> Pepper and salt >> >> Mix together in a stiff mixture the above ingredients. Set aside. Make >> noodle dough. (pretty much the same recipes as above less the water) Roll >> out the dough and cut into squares. Add mixture to each square and pinch >> them shut. One trick it to use egg yolks smeard along the edge of the >> square to help seal the edges. Gently place them into boling water and boil >> for about 20 minutes. Some sacks may open in the water. While this is >> boiling make your ?Schmeltz?. Take a stick of butter and a finely chopped >> onion and let them fry together into a small skillted. You may also take a >> slice of bread and cut into small squares and place into the butter to soak >> up and fry. After the cheese sacks are complete pour the fried breads >> squares/onions and butter over the cheese sacks and enjoy! >> >> Of course there are variations to this recipe as well. We sometimes used >> Schwazenberan instead of cheese or you may also add the Schwazenberan, mix >> with a little sugar and pour over the cheese sacks. >> >> >> Kevin Rupp >> >> >> >> >> >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes >> in the subject and the body of the message >> > > > > ------------------------------ > > To contact the GER-VOLGA list administrator, send an email to > GER-VOLGA-admin@rootsweb.com. > > To post a message to the GER-VOLGA mailing list, send an email to GER-VOLGA@rootsweb.com. > > __________________________________________________________ > To unsubscribe from the list, please send an email to GER-VOLGA-request@rootsweb.com > with the word "unsubscribe" without the quotes in the subject and the body of the > email with no additional text. > > > End of GER-VOLGA Digest, Vol 2, Issue 278 > ***************************************** > > Hey, Kevin, These recipes bring back fond memories for me, as well! My Grandmother (Christina Bauer Randall) made them, as well, but cooked her onions with bacon grease and pork liver. She would then take the liver and onions out of the grease, add bread pieces and fry them a little and pour the drippings over the drained dumplings and potatoes. Then, she would add fresh cream. She called them (and my spelling is not right) "Gondoven Glace". She made your "Cheese Sacks" pretty much the way your recipe says, as well. The only difference is she would have a couple cubed potatoes boiling in her water and she used bacon grease to fry her onion and fried bread cubes. After gently draining the pockets and potatoes from the water, she would pour the onions and drippings over them and, again, add fresh cream. She call these, (and, again, I am sure my spelling is not right) "Motta Glace". She, also, made Cherry pockets, Strawberry pockets, and Blueberry pockets, without the onions, but with the bacon bread drippings and cream, which were always a favorite of us kids!! I raised my kids on these foods, as well, but they were never as good as Grandma's down on the farm with all those fresh ingredients on hand. Thanks for a morning of grand memories!! Susan Freier Worland, Wyoming

Hi Becky, We called them the same thing. Tell you one thing you can do, to avoid all the work on the case noodle. Take those wide "dumpling" noodles boil them so they are soft, add the cheese mixture stir up, add mozzarella cheese stir up and bake. After you take it out add the croutons on top and serve. Lot fast and easier to make, taste great, but it misses the memories of the cheese sacks! Kevin -- Kevin Rupp 2301 Canal Blvd Hays, Ks. 67601 krupp@ruraltel.net www.volgagerman.net volgagerman@ruraltel.net www.germansfromrussia.net > From: Becky Jamison <rjamison@bresnan.net> > Date: Sat, 18 Aug 2007 09:43:11 -0600 > To: Kevin Rupp <krupp@ruraltel.net>, "GER-VOLGA@rootsweb.com" > <GER-VOLGA@rootsweb.com>, "GER-VOLGA-L-request@rootsweb.com" > <GER-VOLGA-L-request@rootsweb.com> > Subject: Re: [GV] Dumplings > > Kevin, does that ever bring back wonderful memories! My grandmother (Mollie > Koleber Margheim) made these just as you described, But the dumplings were > called "Glace" and the Cheese Sacks were called "Cased Noodle". I've made both > recipes quite a lot but they never turn out just like Grandma's! Thanks for > sharing! > Becky Margheim Jamison > Canon City, CO > > > On Sat, 18 Aug 2007 08:23:02 -0500 > Kevin Rupp <krupp@ruraltel.net> wrote: >> I have had a number of requests for this and finally getting this out: >> >> Dumplings >> Two cups of flour, three eggs, salt, and a little water. Mix everything >> together when adding the water just add enough to make the dough a a firm >> moist batter. The dough should be stiff enough to use a tsp to spoon out. >> Get a large kettle half full of water. When water is boiling begin to spoon >> out about a 1/4 tsp amount of dumplings from the bowl at a time. (The first >> time I made this my dumplings were huge!) After all dumplings are in >> quarter about two potatoes and put into pot. While this is cooking dice up >> a yellow or white onion and place into a small skillet with a stick of >> butter and let cook until onions are translucent. When potatoes are done >> drain and place back into pot. Add the onions and butter and cook/fried >> until desired. I like to eat these with a can of pork n beans. A very >> cheap meal. We have this a lot during lent on Fridays. >> >> (Some people add baking powder, some add milk. There are different >> variations to this recipe.) >> >> Cheese Sacks >> I small containor of Dry Curd Cottage cheese. (Do not use the regular >> cottage cheese that contains the way) >> 1 whole egg >> Chopped scallons >> Pepper and salt >> >> Mix together in a stiff mixture the above ingredients. Set aside. Make >> noodle dough. (pretty much the same recipes as above less the water) Roll >> out the dough and cut into squares. Add mixture to each square and pinch >> them shut. One trick it to use egg yolks smeard along the edge of the >> square to help seal the edges. Gently place them into boling water and boil >> for about 20 minutes. Some sacks may open in the water. While this is >> boiling make your ³Schmeltz². Take a stick of butter and a finely chopped >> onion and let them fry together into a small skillted. You may also take a >> slice of bread and cut into small squares and place into the butter to soak >> up and fry. After the cheese sacks are complete pour the fried breads >> squares/onions and butter over the cheese sacks and enjoy! >> >> Of course there are variations to this recipe as well. We sometimes used >> Schwazenberan instead of cheese or you may also add the Schwazenberan, mix >> with a little sugar and pour over the cheese sacks. >> >> >> Kevin Rupp >> >> >> >> >> >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes >> in the subject and the body of the message >

Speaking of food, one thing I love is the food served at the various September/Oktoberfests! Nothing like a polka, beer and great German food. This is also the time of year I like to travel to different fests. Could you please post where and when is your local fest is this year? Thanks, Dennis Sewald

Thanks again! I'm going to try it "your way"! You're right tho--the memories of Grandma's cooking are more than half the pleasure! That and the fresh farm cream that she put on top of EVERYTHING! Like a recent thread on the eating habits of these Germans, I'll add that my grandma fried the bread crumbs in chicken or bacon grease, then added the fresh cream for the topping of the cased noodles (and Glace and anything else made with eggs!) and she lived to be 84! Such fond memories! Thank you again! Becky Jamison Canon City, CO On Sat, 18 Aug 2007 10:53:39 -0500 Kevin Rupp <krupp@ruraltel.net> wrote: > Hi Becky, > > We called them the same thing. Tell you one thing you can do, to avoid all > the work on the case noodle. Take those wide "dumpling" noodles boil them > so they are soft, add the cheese mixture stir up, add mozzarella cheese stir > up and bake. After you take it out add the croutons on top and serve. Lot > fast and easier to make, taste great, but it misses the memories of the > cheese sacks! > > Kevin > > > -- > > Kevin Rupp > 2301 Canal Blvd > Hays, Ks. 67601 > krupp@ruraltel.net > www.volgagerman.net > volgagerman@ruraltel.net > www.germansfromrussia.net > > > > > > > > >> From: Becky Jamison <rjamison@bresnan.net> >> Date: Sat, 18 Aug 2007 09:43:11 -0600 >> To: Kevin Rupp <krupp@ruraltel.net>, "GER-VOLGA@rootsweb.com" >> <GER-VOLGA@rootsweb.com>, "GER-VOLGA-L-request@rootsweb.com" >> <GER-VOLGA-L-request@rootsweb.com> >> Subject: Re: [GV] Dumplings >> >> Kevin, does that ever bring back wonderful memories! My grandmother (Mollie >> Koleber Margheim) made these just as you described, But the dumplings were >> called "Glace" and the Cheese Sacks were called "Cased Noodle". I've made >>both >> recipes quite a lot but they never turn out just like Grandma's! Thanks for >> sharing! >> Becky Margheim Jamison >> Canon City, CO >> >> >> On Sat, 18 Aug 2007 08:23:02 -0500 >> Kevin Rupp <krupp@ruraltel.net> wrote: >>> I have had a number of requests for this and finally getting this out: >>> >>> Dumplings >>> Two cups of flour, three eggs, salt, and a little water. Mix everything >>> together when adding the water just add enough to make the dough a a firm >>> moist batter. The dough should be stiff enough to use a tsp to spoon out. >>> Get a large kettle half full of water. When water is boiling begin to spoon >>> out about a 1/4 tsp amount of dumplings from the bowl at a time. (The first >>> time I made this my dumplings were huge!) After all dumplings are in >>> quarter about two potatoes and put into pot. While this is cooking dice up >>> a yellow or white onion and place into a small skillet with a stick of >>> butter and let cook until onions are translucent. When potatoes are done >>> drain and place back into pot. Add the onions and butter and cook/fried >>> until desired. I like to eat these with a can of pork n beans. A very >>> cheap meal. We have this a lot during lent on Fridays. >>> >>> (Some people add baking powder, some add milk. There are different >>> variations to this recipe.) >>> >>> Cheese Sacks >>> I small containor of Dry Curd Cottage cheese. (Do not use the regular >>> cottage cheese that contains the way) >>> 1 whole egg >>> Chopped scallons >>> Pepper and salt >>> >>> Mix together in a stiff mixture the above ingredients. Set aside. Make >>> noodle dough. (pretty much the same recipes as above less the water) Roll >>> out the dough and cut into squares. Add mixture to each square and pinch >>> them shut. One trick it to use egg yolks smeard along the edge of the >>> square to help seal the edges. Gently place them into boling water and boil >>> for about 20 minutes. Some sacks may open in the water. While this is >>> boiling make your ³Schmeltz². Take a stick of butter and a finely chopped >>> onion and let them fry together into a small skillted. You may also take a >>> slice of bread and cut into small squares and place into the butter to soak >>> up and fry. After the cheese sacks are complete pour the fried breads >>> squares/onions and butter over the cheese sacks and enjoy! >>> >>> Of course there are variations to this recipe as well. We sometimes used >>> Schwazenberan instead of cheese or you may also add the Schwazenberan, mix >>> with a little sugar and pour over the cheese sacks. >>> >>> >>> Kevin Rupp >>> >>> >>> >>> >>> >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the >>>quotes >>> in the subject and the body of the message >> > >

Kevin, does that ever bring back wonderful memories! My grandmother (Mollie Koleber Margheim) made these just as you described, But the dumplings were called "Glace" and the Cheese Sacks were called "Cased Noodle". I've made both recipes quite a lot but they never turn out just like Grandma's! Thanks for sharing! Becky Margheim Jamison Canon City, CO On Sat, 18 Aug 2007 08:23:02 -0500 Kevin Rupp <krupp@ruraltel.net> wrote: > I have had a number of requests for this and finally getting this out: > > Dumplings > Two cups of flour, three eggs, salt, and a little water. Mix everything > together when adding the water just add enough to make the dough a a firm > moist batter. The dough should be stiff enough to use a tsp to spoon out. > Get a large kettle half full of water. When water is boiling begin to spoon > out about a 1/4 tsp amount of dumplings from the bowl at a time. (The first > time I made this my dumplings were huge!) After all dumplings are in > quarter about two potatoes and put into pot. While this is cooking dice up > a yellow or white onion and place into a small skillet with a stick of > butter and let cook until onions are translucent. When potatoes are done > drain and place back into pot. Add the onions and butter and cook/fried > until desired. I like to eat these with a can of pork n beans. A very > cheap meal. We have this a lot during lent on Fridays. > > (Some people add baking powder, some add milk. There are different > variations to this recipe.) > > Cheese Sacks > I small containor of Dry Curd Cottage cheese. (Do not use the regular > cottage cheese that contains the way) > 1 whole egg > Chopped scallons > Pepper and salt > > Mix together in a stiff mixture the above ingredients. Set aside. Make > noodle dough. (pretty much the same recipes as above less the water) Roll > out the dough and cut into squares. Add mixture to each square and pinch > them shut. One trick it to use egg yolks smeard along the edge of the > square to help seal the edges. Gently place them into boling water and boil > for about 20 minutes. Some sacks may open in the water. While this is > boiling make your ³Schmeltz². Take a stick of butter and a finely chopped > onion and let them fry together into a small skillted. You may also take a > slice of bread and cut into small squares and place into the butter to soak > up and fry. After the cheese sacks are complete pour the fried breads > squares/onions and butter over the cheese sacks and enjoy! > > Of course there are variations to this recipe as well. We sometimes used > Schwazenberan instead of cheese or you may also add the Schwazenberan, mix > with a little sugar and pour over the cheese sacks. > > > Kevin Rupp > > > > > > > > ------------------------------- > To unsubscribe from the list, please send an email to >GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes >in the subject and the body of the message

Hello - yes, we had "finder noodle and sauerkraut" This was browned together after they were cooked together and drained. Makes my mouth water just to think of it today. Thelma Mills On 8/18/07, Kevin Rupp <krupp@ruraltel.net> wrote: > > When I was in Bavaria they had some called Finger Noodle that sounds like > the same thing. > > I think I'm going to have to make dumplings now for supper!!!! > > > -- > > Kevin Rupp > 2301 Canal Blvd > Hays, Ks. 67601 > krupp@ruraltel.net > www.volgagerman.net > volgagerman@ruraltel.net > www.germansfromrussia.net > > > > > > > > > > From: Rosemary Larson <larso260@tc.umn.edu> > > Organization: University of Minnesota > > Reply-To: Rosemary Larson <larso260@tc.umn.edu> > > Date: Sat, 18 Aug 2007 11:01:57 -0500 > > To: <GER-VOLGA@rootsweb.com> > > Subject: Re: [GV] Dumplings > > > > Hi, > > > > I make a slight variation in the dumpling ingredients. I put in some > butter > > to lighten the dumplings. > > > > There was a good restaurant in New Prague, MN that served among other > fine > > delicacies--dumplings that were about 4 inches long and about 1 inch in > > diameter. They called them "Bohemian Bullets." I think they were > more > > like "Belly Sinkers" because they were so heavy. > > > > Have a good day. > > Rosemary Larson > > An Ellis Countian living in Minnesota > > > > > > ----- Original Message ----- > > From: "Becky Jamison" <rjamison@bresnan.net> > > To: "Kevin Rupp" <krupp@ruraltel.net>; <GER-VOLGA@rootsweb.com>; > > <GER-VOLGA-L-request@rootsweb.com> > > Sent: Saturday, August 18, 2007 10:43 AM > > Subject: Re: [GV] Dumplings > > > > > > Kevin, does that ever bring back wonderful memories! My grandmother > (Mollie > > Koleber Margheim) made these just as you described, But the dumplings > were > > called "Glace" and the Cheese Sacks were called "Cased Noodle". I've > made > > both > > recipes quite a lot but they never turn out just like Grandma's! Thanks > for > > sharing! > > Becky Margheim Jamison > > Canon City, CO > > > > > > On Sat, 18 Aug 2007 08:23:02 -0500 > > Kevin Rupp <krupp@ruraltel.net> wrote: > >> I have had a number of requests for this and finally getting this out: > >> > >> Dumplings > >> Two cups of flour, three eggs, salt, and a little water. Mix > everything > >> together when adding the water just add enough to make the dough a a > firm > >> moist batter. The dough should be stiff enough to use a tsp to spoon > out. > >> Get a large kettle half full of water. When water is boiling begin to > >> spoon > >> out about a 1/4 tsp amount of dumplings from the bowl at a time. (The > >> first > >> time I made this my dumplings were huge!) After all dumplings are in > >> quarter about two potatoes and put into pot. While this is cooking > dice > >> up > >> a yellow or white onion and place into a small skillet with a stick of > >> butter and let cook until onions are translucent. When potatoes are > >> done > >> drain and place back into pot. Add the onions and butter and > cook/fried > >> until desired. I like to eat these with a can of pork n beans. A very > >> cheap meal. We have this a lot during lent on Fridays. > >> > >> (Some people add baking powder, some add milk. There are different > >> variations to this recipe.) > >> > >> Cheese Sacks > >> I small containor of Dry Curd Cottage cheese. (Do not use the regular > >> cottage cheese that contains the way) > >> 1 whole egg > >> Chopped scallons > >> Pepper and salt > >> > >> Mix together in a stiff mixture the above ingredients. Set > aside. Make > >> noodle dough. (pretty much the same recipes as above less the water) > >> Roll > >> out the dough and cut into squares. Add mixture to each square and > pinch > >> them shut. One trick it to use egg yolks smeard along the edge of the > >> square to help seal the edges. Gently place them into boling water and > >> boil > >> for about 20 minutes. Some sacks may open in the water. While this is > >> boiling make your ³Schmeltz². Take a stick of butter and a finely > chopped > >> onion and let them fry together into a small skillted. You may also > take > >> a > >> slice of bread and cut into small squares and place into the butter to > >> soak > >> up and fry. After the cheese sacks are complete pour the fried breads > >> squares/onions and butter over the cheese sacks and enjoy! > >> > >> Of course there are variations to this recipe as well. We sometimes > used > >> Schwazenberan instead of cheese or you may also add the Schwazenberan, > mix > >> with a little sugar and pour over the cheese sacks. > >> > >> > >> Kevin Rupp > >> > >> > >> > >> > >> > >> > >> > >> ------------------------------- > >> To unsubscribe from the list, please send an email to > >> GER-VOLGA-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 > > GER-VOLGA-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 > > GER-VOLGA-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 > GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message > -- http://www.mariental-louis.com/

I have had a number of requests for this and finally getting this out: Dumplings Two cups of flour, three eggs, salt, and a little water. Mix everything together when adding the water just add enough to make the dough a a firm moist batter. The dough should be stiff enough to use a tsp to spoon out. Get a large kettle half full of water. When water is boiling begin to spoon out about a 1/4 tsp amount of dumplings from the bowl at a time. (The first time I made this my dumplings were huge!) After all dumplings are in quarter about two potatoes and put into pot. While this is cooking dice up a yellow or white onion and place into a small skillet with a stick of butter and let cook until onions are translucent. When potatoes are done drain and place back into pot. Add the onions and butter and cook/fried until desired. I like to eat these with a can of pork n beans. A very cheap meal. We have this a lot during lent on Fridays. (Some people add baking powder, some add milk. There are different variations to this recipe.) Cheese Sacks I small containor of Dry Curd Cottage cheese. (Do not use the regular cottage cheese that contains the way) 1 whole egg Chopped scallons Pepper and salt Mix together in a stiff mixture the above ingredients. Set aside. Make noodle dough. (pretty much the same recipes as above less the water) Roll out the dough and cut into squares. Add mixture to each square and pinch them shut. One trick it to use egg yolks smeard along the edge of the square to help seal the edges. Gently place them into boling water and boil for about 20 minutes. Some sacks may open in the water. While this is boiling make your ³Schmeltz². Take a stick of butter and a finely chopped onion and let them fry together into a small skillted. You may also take a slice of bread and cut into small squares and place into the butter to soak up and fry. After the cheese sacks are complete pour the fried breads squares/onions and butter over the cheese sacks and enjoy! Of course there are variations to this recipe as well. We sometimes used Schwazenberan instead of cheese or you may also add the Schwazenberan, mix with a little sugar and pour over the cheese sacks. Kevin Rupp