Merry Christmas, everyone! This thread has been a real treat. Since we're sharing recipies, I'd love to know list members' favorite red cabbage recipes. Do you add apples? What spices do you prefer? I'm starting mine pretty soon... actually make it in a crockpot so the flavors meld... and I don't have to make it at the last minute. I make it at Thanksgiving and Christmas. Barbara Ancestors: Boie from east of Brunsbuettel, Holstein, SH, Germany Groth from Hollingstedt, Holstein, SH, Germany Luhr/Luehr from Hassenbuettel, Dithmarschen, Holstein, SH, Germany Tonner from Wewelsfleth, Holstein, SH, Germany Plus Hachez from Bremen [yes, related to original Bremen chocolate makers]

Cherry soup with semolina dumplings, to die for Heidi -----Original Message----- From: schleswig-holstein-roots-bounces@rootsweb.com [mailto:schleswig-holstein-roots-bounces@rootsweb.com] On Behalf Of Sandra Tennyson Sent: Sunday, 25 December 2011 10:32 AM To: schleswig-holstein-roots@rootsweb.com Subject: Re: [SCHLESWIG-HOLSTEIN-ROOTS] Christmas Eve Cherry soup was made with cherries from Grandpa's orchard.  Grandmother would can them in the summer and use them later.  I know the cherries and juice were thickened with a tapioca type mixture.  I wish I had the recipe!!  The cherries were sweetened with sugar.  I haven't had any cherry soup since the early 1950's when my father's mother died.  I don't know if the recipe was every handed down to my two aunts or not -- they are both deceased so I can't ask. :-(   Sandra   --- On Sat, 12/24/11, Dorothea Sanderson <ebenordms@tds.net> wrote: From: Dorothea Sanderson <ebenordms@tds.net> Subject: Re: [SCHLESWIG-HOLSTEIN-ROOTS] Christmas Eve To: schleswig-holstein-roots@rootsweb.com Date: Saturday, December 24, 2011, 5:20 PM I had several English plum pudding recipes all from England during my travels there. One of the was from his family  who came from Preston Lanc. I also have the fancy steamed pudding molds bought  in England which I steam them in  have about fifty of them.    They are  indeed steamed puddings  for which the English are well known, but not to be classed with fruit cakes. Real fruit cakes are  seldom on a preferred list of deserts, but plum pudding were along with others of the same method of cooking.   I made them in September, and by Christmas were ready to give a gifts. I would include recipes for sauces, and directions for re-steaming before serving.  I served mine with a Brandy hard sauce that my husband preferred.  Those I gave as gifts, I sent a sauce recipe with it depending upon which recipe I used.   I would use about three different puddings in one year, all giving a slightly different flavor.  I also made American Mincemeat which I packed and gave for gifts.  In fact, I have some in my Freezer that I made long ago, but don't want to throw away.  There is so much alcohol in it that I am sure it could still be used, but am not likely to use it.    Although my Mother In Law made fruit cakes when she retired,   I never did.  I'd have had to eat them myself if I had, because I didn't know anyone else who would.  I did get them from others though including her.   She always sent bourbon  balls which she said my husband liked.  I decided to make a batch for him  and he had a fit.  I said, "Mother told me you loved Bourbon Balls."  He said, "I hate them, but she makes them for me every year."  That was the last of bourbon Balls.  I didn't like them much either.      How did they make Cherry soup??? Dorothea Mother's ancestry was mostly English, so we had English Plum Pudding on Christmas Day.  It's like a fruitcake with not so much fruit and is steamed rather than baked.  Topping was rum sauce, or lemon sauce.   I'm one of those people who likes fruitcake though I've never made one myself.  I have Mother's recipe and helped her a time or two.  Her paternal side was German but I haven't proven which part of Germany they came from.   Sandra Schroder Tennyson     ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== Technical Terms and Rules of the S-H-ROOTS: http://www.genealogy-sh.com/faq-sh-roots/index.htm ------------------------------- To unsubscribe from the list, please send an email to SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== Technical Terms and Rules of the S-H-ROOTS: http://www.genealogy-sh.com/faq-sh-roots/index.htm ------------------------------- To unsubscribe from the list, please send an email to SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

That is how our Christmas was when I was a little girl in Germany, my mother is from Laboe and we had the adventkranz, in the month leading up to Christmas, St Nikolas on the 6th Dec, we put our shoes on the windowsill, and in the morning they were filled with fruit, nuts and lollies. Christmas Eve was always potato salad and we had our presents on Christmas Eve, they were never wrapped, just under the candle lit tree. Heidi Richardson Sydney, Australia -----Original Message----- From: schleswig-holstein-roots-bounces@rootsweb.com [mailto:schleswig-holstein-roots-bounces@rootsweb.com] On Behalf Of Klaus Dieter Cook Sent: Sunday, 25 December 2011 10:24 AM To: schleswig-holstein-roots@rootsweb.com Subject: Re: [SCHLESWIG-HOLSTEIN-ROOTS] How was Christmas celebrated? Not quite a "Schleswig" Christmas, but this is how we did it in Hessen. One of the things no one has mentioned is the "Adventskranz" or advent's wreath. We always had a plain wreath with red ribbon and 4 candles, one for each Sunday of Advent. Each Sunday a candle was lit. Another tradition was the visit of St. Nikolaus and Knecht Rupprecht on the 6th of December. St. Nik would give fruit, nuts and candy to the kids that have been good, while Knecht Rupprecht would pass out switches to the kids that were bad. These visits were always arranged by mom or dad and were announced by heavy knocking and rattling of chains at the door. The man of the house would decorate the christmas tree on the afternoon of the 24th. I can still remember the very delicate glass ornaments that were passed down for generations. Luckily I still have several of them including the one for the top of the tree. The "lights" were always real candles, and the icicles were strips of very thin aluminum i think (it was called Lametta). The presents were opened on the evening of the 24th after supper and when it was dark outside. The meal on the 24th was usually sausages and Kartoffelsalat (potato salad), nothing very special. Christmas Day was the big meal. In our family it consisted of roast goose stuffed with apples and prunes, potato dumplings (Kartoffelkloesse) and red cabbage. Klaus Dieter Cook Houston, Texas On Sat, 24 Dec 2011 14:05:45 -0600, John Rasch <jlrasch@yahoo.com> wrote: > Christmas Greetings, Can anyone direct me to a website or other > documentation of how the people of Schleswig celebrated Christmas? Did > they have predominately German cultural practices or Danish?My family, > who were Lutheran, settled initially in Western Iowa. My Great Aunts > and Uncles told of how they were not allowed to see the Christmas tree > or the gifts below it until Christmas morning. In fact I do not > believe that the tree was even put up until Christmas eve. They had > real candles that they lit on the branches too. I assume they went to > mass that morning but am not sure as religion and faith were not > talked of any more than politics. My Grandpa was a baker and so I > assume there were lots of baked goodies to be enjoyed.My Dad was > rather particular as to how the whole tree decorating happened too. I > am wondering if this was a result of the depression era or if it has roots in his heritage. > (Rasch, Pieper, Thomsen, Thomssen, Lorensen, Evers, Trede, Thiedemann, > Hitscher) > > John Rasch(Rootsweb Family Trees: Bartley2007 // Schleswig towns: > Kiesbyfeld, Lindaukamp, Kius, Boren / USA: Davenport, IA; - Scott Co. > IA; - Minden, IA; Denver, Co; - Herrick, SD; - Greeley, NE; - > Milwaukee, WI Merry ChristmasJohn "...which He prepared..." Ephesians > 2 ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== Technical Terms and > Rules of the S-H-ROOTS: > http://www.genealogy-sh.com/faq-sh-roots/index.htm > > ------------------------------- > To unsubscribe from the list, please send an email to > SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word > 'unsubscribe' without the quotes in the subject and the body of the > message -- Klaus Dieter Cook Cook-Garza Genealogy Pages (www.cook.sunbeltprinters.com) Houston, Texas USA ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== Technical Terms and Rules of the S-H-ROOTS: http://www.genealogy-sh.com/faq-sh-roots/index.htm ------------------------------- To unsubscribe from the list, please send an email to SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

>From the German Heritage Recipes Cookbook 2 lbs steel cut oats 1 lb. lard melted 1/2 lb or more seeded raisins 2 cups pig's blook Salt, black pepper & allspice Pour hot water, enough to cover over oats and let stand overnight. Add melted lard, seasoning to taste, and blood; mix thoroughly. Steam or bake in bread pans for 1 hour.

1 qt. home grown pitted cherries 2 qt. water 1 1/2 cups sugar 1/2 tsp. salt 1/2 tsp. almond flavoring 4-5 Tbl. tapioca Cook the first 5 ingredients. Add 4-5 Tbl. tapioca, depending on how firm you want the soup. Cook till tapioca is clear (5 minutes). Spoon in favorite dumplings and cook till done. Recipe from German Heritage Recipes Cookbook by American/Schleswig-Holstein Heritage Society Davenport, Scott Co.,Iowa

Wow, now I remember cherry soup--but I haven't had it in over 50 years. It was a childhood treat, whenever my grandmother would visit. She had a delicatessen in New Jersey and catered a lot of parties. I wish I had her recipes. All I ever knew of her was a crabby, domineering woman but she was a fantastic cook! I also remember a cherry chutney similar to the ingredients Helen listed, without dumplings of course! Merry Christmas! Patrisia Rawlins 'Worry looks around, Sorry looks back, Faith looks up.' -----Original Message----- From: Helen Green <hfg3@gmtel.net> To: schleswig-holstein-roots <schleswig-holstein-roots@rootsweb.com> Sent: Sun, Dec 25, 2011 6:49 am Subject: Re: [SCHLESWIG-HOLSTEIN-ROOTS] Christmas Eve I remember having to go down to the cellar and bring up a jar of canned herries for my grandmother who died in 1927. She put pitted prunes, aisins, chunks of apples, currents, sago and sugar with it, maybe more. hen dumplings were added. I liked it. Of course it was like a dessert but e ate it for a meal. I will very soon be 95. y mother said my grandmother never did laundry between Christmas and New ears. I wish I had asked why. elen ---- Original Message ----- rom: "Sandra Tennyson" <lnstennyson@att.net> o: <schleswig-holstein-roots@rootsweb.com> ent: Saturday, December 24, 2011 5:31 PM ubject: Re: [SCHLESWIG-HOLSTEIN-ROOTS] Christmas Eve Cherry soup was made with cherries from Grandpa's orchard. Grandmother would can them in the summer and use them later. I know the cherries and juice were thickened with a tapioca type mixture. I wish I had the recipe!! The cherries were sweetened with sugar. I haven't had any cherry soup since the early 1950's when my father's mother died. I don't know if the recipe was every handed down to my two aunts or not -- they are both deceased so I can't ask. :-( Sandra --- On Sat, 12/24/11, Dorothea Sanderson <ebenordms@tds.net> wrote: From: Dorothea Sanderson <ebenordms@tds.net> Subject: Re: [SCHLESWIG-HOLSTEIN-ROOTS] Christmas Eve To: schleswig-holstein-roots@rootsweb.com Date: Saturday, December 24, 2011, 5:20 PM I had several English plum pudding recipes all from England during my travels there. One of the was from his family who came from Preston Lanc. I also have the fancy steamed pudding molds bought in England which I steam them in have about fifty of them. They are indeed steamed puddings for which the English are well known, but not to be classed with fruit cakes. Real fruit cakes are seldom on a preferred list of deserts, but plum pudding were along with others of the same method of cooking. I made them in September, and by Christmas were ready to give a gifts. I would include recipes for sauces, and directions for re-steaming before serving. I served mine with a Brandy hard sauce that my husband preferred. Those I gave as gifts, I sent a sauce recipe with it depending upon which recipe I used. I would use about three different puddings in one year, all giving a slightly different flavor. I also made American Mincemeat which I packed and gave for gifts. In fact, I have some in my Freezer that I made long ago, but don't want to throw away. There is so much alcohol in it that I am sure it could still be used, but am not likely to use it. Although my Mother In Law made fruit cakes when she retired, I never did. I'd have had to eat them myself if I had, because I didn't know anyone else who would. I did get them from others though including her. She always sent bourbon balls which she said my husband liked. I decided to make a batch for him and he had a fit. I said, "Mother told me you loved Bourbon Balls." He said, "I hate them, but she makes them for me every year." That was the last of bourbon Balls. I didn't like them much either. How did they make Cherry soup??? Dorothea Mother's ancestry was mostly English, so we had English Plum Pudding on Christmas Day. It's like a fruitcake with not so much fruit and is steamed rather than baked. Topping was rum sauce, or lemon sauce. I'm one of those people who likes fruitcake though I've never made one myself. I have Mother's recipe and helped her a time or two. Her paternal side was German but I haven't proven which part of Germany they came from. Sandra Schroder Tennyson ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== Technical Terms and Rules of the S-H-ROOTS: http://www.genealogy-sh.com/faq-sh-roots/index.htm ------------------------------- To unsubscribe from the list, please send an email to SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== Technical Terms and Rules of the S-H-ROOTS: http://www.genealogy-sh.com/faq-sh-roots/index.htm ------------------------------- To unsubscribe from the list, please send an email to SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== echnical Terms and Rules of the S-H-ROOTS: ttp://www.genealogy-sh.com/faq-sh-roots/index.htm ------------------------------- o unsubscribe from the list, please send an email to SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com ith the word 'unsubscribe' without the quotes in the subject and the body of he message

My grandmother made "Grits" using meat and the water from a fresh hog's head which was boiled.  Then steel cut oats and steel cut barley.  I don't know what else was in the mixture.  It was fried for breakfast and served with honey.  I never did care for it but would eat a little with ketchup!  ;-)   She also made corn meal mush that was formed into a loaf, sliced off and then fried.  It was much more palatable to me.  It wasn't corn bread but had a similar taste.   Sandra   --- On Sun, 12/25/11, Gaycha & Ed Mayhew <gemayhew@mchsi.com> wrote: From: Gaycha & Ed Mayhew <gemayhew@mchsi.com> Subject: [SCHLESWIG-HOLSTEIN-ROOTS] Gritwurst To: schleswig-holstein-roots@rootsweb.com Date: Sunday, December 25, 2011, 6:38 AM This was on the Taste of Home website. I am sure each village had its own variation of little extras they added. Grit Wurst 2 quarts of lean cooked pork 2 medium onions 2 quarts cooked oatmeal salt and pepper to taste 1 teasp. allspice Grind pork and onions. Cook oatmeal in the broth the pork was c ooked in. Add salt, pepper and the allspice. Brown in cake pans in oven at 350 degrees until bubbly all over. Cut into squares and freeze. When ready to use, fry a square until brown and crisp Katy ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== Technical Terms and Rules of the S-H-ROOTS: http://www.genealogy-sh.com/faq-sh-roots/index.htm ------------------------------- To unsubscribe from the list, please send an email to SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

I had to go down to the cellar to get up a jar of canned cherries for my grandmother. With that she put pitted prunes, raisins, chunks of apples, currents,sago and sugar, maybe more. When that was cooked dumplings were added. I will be 95 in about 2 weeks. My mother said my grandmother never did laundry between Christmas and New Years. I wish I had asked why.Was it simply because of the mess of having to put the boiler on the stove and lines inside to dry the clothes? Helen ----- Original Message ----- From: "Dorothea Sanderson" <ebenordms@tds.net> To: <schleswig-holstein-roots@rootsweb.com> Sent: Saturday, December 24, 2011 5:20 PM Subject: Re: [SCHLESWIG-HOLSTEIN-ROOTS] Christmas Eve >I had several English plum pudding recipes all from England during my > travels there. One of the was from his family who came from Preston Lanc. > I also have the fancy steamed pudding molds bought in England which I > steam > them in have about fifty of them. They are indeed steamed puddings > for > which the English are well known, but not to be classed with fruit cakes. > Real fruit cakes are seldom on a preferred list of deserts, but plum > pudding were along with others of the same method of cooking. I made > them > in September, and by Christmas were ready to give a gifts. I would include > recipes for sauces, and directions for re-steaming before serving. I > served > mine with a Brandy hard sauce that my husband preferred. Those I gave as > gifts, I sent a sauce recipe with it depending upon which recipe I used. > I > would use about three different puddings in one year, all giving a > slightly > different flavor. I also made American Mincemeat which I packed and gave > for gifts. In fact, I have some in my Freezer that I made long ago, but > don't want to throw away. There is so much alcohol in it that I am sure > it > could still be used, but am not likely to use it. Although my Mother In > Law made fruit cakes when she retired, I never did. I'd have had to eat > them myself if I had, because I didn't know anyone else who would. I did > get them from others though including her. She always sent bourbon > balls > which she said my husband liked. I decided to make a batch for him and > he > had a fit. I said, "Mother told me you loved Bourbon Balls." He said, "I > hate them, but she makes them for me every year." That was the last of > bourbon Balls. I didn't like them much either. > > How did they make Cherry soup??? > > Dorothea > > > > > Mother's ancestry was mostly English, so we had English Plum Pudding on > Christmas Day. It's like a fruitcake with not so much fruit and is steamed > rather than baked. Topping was rum sauce, or lemon sauce. > > I'm one of those people who likes fruitcake though I've never made one > myself. I have Mother's recipe and helped her a time or two. Her paternal > side was German but I haven't proven which part of Germany they came from. > > Sandra Schroder Tennyson > > > > > ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== > Technical Terms and Rules of the S-H-ROOTS: > http://www.genealogy-sh.com/faq-sh-roots/index.htm > > ------------------------------- > To unsubscribe from the list, please send an email to > SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message

I remember having to go down to the cellar and bring up a jar of canned cherries for my grandmother who died in 1927. She put pitted prunes, raisins, chunks of apples, currents, sago and sugar with it, maybe more. Then dumplings were added. I liked it. Of course it was like a dessert but we ate it for a meal. I will very soon be 95. My mother said my grandmother never did laundry between Christmas and New Years. I wish I had asked why. Helen ----- Original Message ----- From: "Sandra Tennyson" <lnstennyson@att.net> To: <schleswig-holstein-roots@rootsweb.com> Sent: Saturday, December 24, 2011 5:31 PM Subject: Re: [SCHLESWIG-HOLSTEIN-ROOTS] Christmas Eve > Cherry soup was made with cherries from Grandpa's orchard. Grandmother > would can them in the summer and use them later. I know the cherries and > juice were thickened with a tapioca type mixture. I wish I had the > recipe!! The cherries were sweetened with sugar. I haven't had any cherry > soup since the early 1950's when my father's mother died. I don't know if > the recipe was every handed down to my two aunts or not -- they are both > deceased so I can't ask. :-( > > Sandra > > > > --- On Sat, 12/24/11, Dorothea Sanderson <ebenordms@tds.net> wrote: > > > From: Dorothea Sanderson <ebenordms@tds.net> > Subject: Re: [SCHLESWIG-HOLSTEIN-ROOTS] Christmas Eve > To: schleswig-holstein-roots@rootsweb.com > Date: Saturday, December 24, 2011, 5:20 PM > > > I had several English plum pudding recipes all from England during my > travels there. One of the was from his family who came from Preston Lanc. > I also have the fancy steamed pudding molds bought in England which I > steam > them in have about fifty of them. They are indeed steamed puddings for > which the English are well known, but not to be classed with fruit cakes. > Real fruit cakes are seldom on a preferred list of deserts, but plum > pudding were along with others of the same method of cooking. I made them > in September, and by Christmas were ready to give a gifts. I would include > recipes for sauces, and directions for re-steaming before serving. I > served > mine with a Brandy hard sauce that my husband preferred. Those I gave as > gifts, I sent a sauce recipe with it depending upon which recipe I used. I > would use about three different puddings in one year, all giving a > slightly > different flavor. I also made American Mincemeat which I packed and gave > for gifts. In fact, I have some in my Freezer that I made long ago, but > don't want to throw away. There is so much alcohol in it that I am sure it > could still be used, but am not likely to use it. Although my Mother In > Law made fruit cakes when she retired, I never did. I'd have had to eat > them myself if I had, because I didn't know anyone else who would. I did > get them from others though including her. She always sent bourbon balls > which she said my husband liked. I decided to make a batch for him and he > had a fit. I said, "Mother told me you loved Bourbon Balls." He said, "I > hate them, but she makes them for me every year." That was the last of > bourbon Balls. I didn't like them much either. > > How did they make Cherry soup??? > > Dorothea > > > > > Mother's ancestry was mostly English, so we had English Plum Pudding on > Christmas Day. It's like a fruitcake with not so much fruit and is steamed > rather than baked. Topping was rum sauce, or lemon sauce. > > I'm one of those people who likes fruitcake though I've never made one > myself. I have Mother's recipe and helped her a time or two. Her paternal > side was German but I haven't proven which part of Germany they came from. > > Sandra Schroder Tennyson > > > > > ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== > Technical Terms and Rules of the S-H-ROOTS: > http://www.genealogy-sh.com/faq-sh-roots/index.htm > > ------------------------------- > To unsubscribe from the list, please send an email to > SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message > ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== > Technical Terms and Rules of the S-H-ROOTS: > http://www.genealogy-sh.com/faq-sh-roots/index.htm > > ------------------------------- > To unsubscribe from the list, please send an email to > SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message

I have found the differences in the celebration of Christmas to be quite interesting, and have come to the conclusion that every family had its own traditons as well as local ones. My Schnoor-Brockmann family from Munsterdorf/Itzehoe were Lutherans who celebrated the the church traditions of Advent. I remember having a beautiful Advent calendar as a child here in the USA. This was a beautifully decorated one-sheet calendar with 24 indentations for 'windows.' Every day I was allowed to open one window of the calendar. There would be a religious picture behind each window that foretold part of the Christmas story, building up to the birth of Christ on the morning of the 25th of December. I was always so excited to have my own Advent calendar--not only the one that was for the family. We kids had a new one every year, although the big, beautiful calendar from Germany was reused every year. My mother was raised by her great-grandparents and aunt until she was a teenager. She remembers that the tree and presents would appear on Christmas Eve, long after church service, a light supper, and "early to bed." They would awake to the sight of all the Christmas goodies, and were allowed to open their Christmas stockings before breakfast. My mother said that on the night of 12/5, she and my aunt would put their shoes in the window [eve of St. Nicholas Day]. In the morning, they would find a treat if they had been good, or a piece of coal if they had been not so good. This was the visit of St. Nicholas. My mother hadn't heard of Santa Claus until she came to the USA. They would open the Advent Calendar window after dinner, while the adults enjoyed some schnapps. If my great-grandfather had had a good year, there would be little treats to accompany the window openings. Christmas dinner was always pork roast with lots of homemade sauerkraut, red cabbage, etc. My great-grandmother would bake for weeks: stollen, pfefferneusse, apfel streudel, etc. My grandmother brought these traditions to the US after she brought the children to the States, but the depression and World War 2 soon put a big dent into the celebrations. My parents carried these traditions into my childhood. I remember putting my shoe in the window, etc. When I had children, I could not find Advent calendars like those I described. When smelly athletic shoes became the norm for my boys, the St Nicholas tradition stopped. LOL They were more into Santa Claus anyway and didn't care about this particular tradition. One tradition that I still carry to this day is to light a big red candle that is surrounded by beautiful pine branches and decorations. I recite the Lord's Prayer and request safety and good health for everyone. This is done in remembrance of those who are not with us at Christmas that year. I include not only family and friends who are unable to be with us, but remember the deceased as well. My sons are now adults, and love this simple tradition that has been observed by our ancestors for many generations. A Very Merry Christmas to you all--preserve your traditions, as it is part of who you are! Patrisia Rawlins Mount Vernon, Washington, USA 'Worry looks around, Sorry looks back, Faith looks up.'

Helen, What wonderful memories! You are amazing. My husband's Thiessen & Tiedgen families were from Schleswig-Holstein near Kiel. Chris Thiessen From: Helen Green Sent: Sunday, December 25, 2011 6:42 AM I remember having to go down to the cellar and bring up a jar of canned cherries for my grandmother who died in 1927. She put pitted prunes, raisins, chunks of apples, currents, sago and sugar with it, maybe more. Then dumplings were added. I liked it. Of course it was like a dessert but we ate it for a meal. I will very soon be 95. My mother said my grandmother never did laundry between Christmas and New Years. I wish I had asked why. Helen

This was on the Taste of Home website. I am sure each village had its own variation of little extras they added. Grit Wurst 2 quarts of lean cooked pork 2 medium onions 2 quarts cooked oatmeal salt and pepper to taste 1 teasp. allspice Grind pork and onions. Cook oatmeal in the broth the pork was c ooked in. Add salt, pepper and the allspice. Brown in cake pans in oven at 350 degrees until bubbly all over. Cut into squares and freeze. When ready to use, fry a square until brown and crisp Katy

My wife's  families (Wellendorf and Peeters) lived in Scott County Iowa.  Their name for Grit Wurst was Gossen Grits. Her grandparents prepared it when they butchered hogs in the winter.  Its base was barley grits, pork and blood.  The family would store it and eat it during the winter for breakfast.  To prepare they cut it into squares and fried it and served it with honey. >________________________________ > From: Gaycha & Ed Mayhew <gemayhew@mchsi.com> >To: schleswig-holstein-roots@rootsweb.com >Sent: Sunday, December 25, 2011 6:38 AM >Subject: [SCHLESWIG-HOLSTEIN-ROOTS] Gritwurst > >This was on the Taste of Home website. I am sure each village had its own variation of little extras they added. >Grit Wurst >2 quarts of lean cooked pork >2 medium onions >2 quarts cooked oatmeal >salt and pepper to taste >1 teasp. allspice >Grind pork and onions. Cook oatmeal in the broth the pork was c ooked in. Add salt, pepper and the allspice. Brown in cake pans in oven at 350 degrees until bubbly all over. Cut into squares and freeze. When ready to use, fry a square until brown and crisp >Katy >==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== >Technical Terms and Rules of the S-H-ROOTS: >http://www.genealogy-sh.com/faq-sh-roots/index.htm > >------------------------------- >To unsubscribe from the list, please send an email to SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message > > >

Sorry, my blankety blank email client screwed up the link: http://de.wikipedia.org/wiki/Grützwurst Klaus Dieter Cook Houston, Texas On Sat, 24 Dec 2011 23:01:59 -0600, Klaus Dieter Cook <genealogy@sunbeltprinters.com> wrote: > Just did a little poking around and found that among other terms in local > dialects the accepted term for this is Grützwurst. Apparently every > familie had a favorite recipe, but the basics are: > Grits or barley, broth, bacon, cubed pork, onions pepper, pigs blood. > > For the German speakers here is the German wiki on the subject: > > Grützwurst wiki > > Merry Christmas, > Klaus Dieter Cook > Houston, Texas > > -- > ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== > Technical Terms and Rules of the S-H-ROOTS: > http://www.genealogy-sh.com/faq-sh-roots/index.htm > > ------------------------------- > To unsubscribe from the list, please send an email to > SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word > 'unsubscribe' without the quotes in the subject and the body of the > message -- Klaus Dieter Cook Cook-Garza Genealogy Pages (www.cook.sunbeltprinters.com) Houston, Texas USA

Just did a little poking around and found that among other terms in local dialects the accepted term for this is Grützwurst. Apparently every familie had a favorite recipe, but the basics are: Grits or barley, broth, bacon, cubed pork, onions pepper, pigs blood. For the German speakers here is the German wiki on the subject: Grützwurst wiki Merry Christmas, Klaus Dieter Cook Houston, Texas --

What some called the fritters by one name, we called them Ferden. Nearly all on both mother and father's side were from Schleswig-Holstein coming to Scott Co. Iowa. My Grandpa Koenig was born in Burg, Dithmarschen. Besides the Ferden, which I just made for our Christmas Eve meal, we also had gritwurst. It is called by other names also. That was our traditional Christmas Eve meal, Ferden and gritwurst. Now in South Carolina I have located a place to get gritwurst for next year. Froeliche Weihnachten. Dave Koenig > Date: Sat, 24 Dec 2011 12:05:45 -0800 > From: jlrasch@yahoo.com > To: schleswig-holstein-roots@rootsweb.com > Subject: [SCHLESWIG-HOLSTEIN-ROOTS] How was Christmas celebrated? > > Christmas Greetings, Can anyone direct me to a website or other documentation of how the people of Schleswig celebrated Christmas? Did they have predominately German cultural practices or Danish? > My family, who were Lutheran, settled initially in Western Iowa. My Great Aunts and Uncles told of how they were not allowed to see the Christmas tree or the gifts below it until Christmas morning. In fact I do not believe that the tree was even put up until Christmas eve. They had real candles that they lit on the branches too. I assume they went to mass that morning but am not sure as religion and faith were not talked of any more than politics. My Grandpa was a baker and so I assume there were lots of baked goodies to be enjoyed. > My Dad was rather particular as to how the whole tree decorating happened too. I am wondering if this was a result of the depression era or if it has roots in his heritage. > (Rasch, Pieper, Thomsen, Thomssen, Lorensen, Evers, Trede, Thiedemann, Hitscher) > > John Rasch(Rootsweb Family Trees: Bartley2007 // Schleswig towns: Kiesbyfeld, Lindaukamp, Kius, Boren / USA: Davenport, IA; - Scott Co. IA; - Minden, IA; Denver, Co; - Herrick, SD; - Greeley, NE; - Milwaukee, WI > Merry ChristmasJohn > "...which He prepared..." Ephesians 2 > ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== > Technical Terms and Rules of the S-H-ROOTS: > http://www.genealogy-sh.com/faq-sh-roots/index.htm > > ------------------------------- > To unsubscribe from the list, please send an email to SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Dave, we had something called gritvous that we ate. It was made of cracklings, oatmeal and raisins. We didn't have it for Christmas but only when my mom was willing to make it. Is that anything like the gritwurst? On Dec 24, 2011, at 9:30 PM, dave koenig wrote: > > What some called the fritters by one name, we called them Ferden. > Nearly all on both mother and father's side were from Schleswig- > Holstein coming to Scott Co. Iowa. My Grandpa Koenig was born in > Burg, Dithmarschen. Besides the Ferden, which I just made for our > Christmas Eve meal, we also had gritwurst. It is called by other > names also. That was our traditional Christmas Eve meal, Ferden and > gritwurst. Now in South Carolina I have located a place to get > gritwurst for next year. Froeliche Weihnachten. Dave Koenig >> Date: Sat, 24 Dec 2011 12:05:45 -0800 >> From: jlrasch@yahoo.com >> To: schleswig-holstein-roots@rootsweb.com >> Subject: [SCHLESWIG-HOLSTEIN-ROOTS] How was Christmas celebrated? >> >> Christmas Greetings, Can anyone direct me to a website or other >> documentation of how the people of Schleswig celebrated Christmas? >> Did they have predominately German cultural practices or Danish? >> My family, who were Lutheran, settled initially in Western Iowa. >> My Great Aunts and Uncles told of how they were not allowed to see >> the Christmas tree or the gifts below it until Christmas morning. >> In fact I do not believe that the tree was even put up until >> Christmas eve. They had real candles that they lit on the branches >> too. I assume they went to mass that morning but am not sure as >> religion and faith were not talked of any more than politics. My >> Grandpa was a baker and so I assume there were lots of baked >> goodies to be enjoyed. >> My Dad was rather particular as to how the whole tree decorating >> happened too. I am wondering if this was a result of the >> depression era or if it has roots in his heritage. >> (Rasch, Pieper, Thomsen, Thomssen, Lorensen, Evers, Trede, >> Thiedemann, Hitscher) >> >> John Rasch(Rootsweb Family Trees: Bartley2007 // Schleswig towns: >> Kiesbyfeld, Lindaukamp, Kius, Boren / USA: Davenport, IA; - Scott >> Co. IA; - Minden, IA; Denver, Co; - Herrick, SD; - Greeley, NE; - >> Milwaukee, WI >> Merry ChristmasJohn >> "...which He prepared..." Ephesians 2 >> ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== >> Technical Terms and Rules of the S-H-ROOTS: >> http://www.genealogy-sh.com/faq-sh-roots/index.htm >> >> ------------------------------- >> To unsubscribe from the list, please send an email to SCHLESWIG- >> HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' >> without the quotes in the subject and the body of the message > > ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== > Technical Terms and Rules of the S-H-ROOTS: > http://www.genealogy-sh.com/faq-sh-roots/index.htm > > ------------------------------- > To unsubscribe from the list, please send an email to SCHLESWIG- > HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message

Wow, Thanks all for the many family customs!! We too celebrated St Nicholas Nt., and got fruit and nuts and maybe one small toy in our stocking. Glass ornaments were a favorite for my Dad, and yes each strand of tinsel was to be put on individually. I think it was lead? I have already enjoyed my pickled herring this evening! I am saving the spekulatius for a bit later…. JohnAny favorite carols? Not much singing in my family but I think that may have been just my family. "...which He prepared..." Ephesians 2

Not quite a "Schleswig" Christmas, but this is how we did it in Hessen. One of the things no one has mentioned is the "Adventskranz" or advent's wreath. We always had a plain wreath with red ribbon and 4 candles, one for each Sunday of Advent. Each Sunday a candle was lit. Another tradition was the visit of St. Nikolaus and Knecht Rupprecht on the 6th of December. St. Nik would give fruit, nuts and candy to the kids that have been good, while Knecht Rupprecht would pass out switches to the kids that were bad. These visits were always arranged by mom or dad and were announced by heavy knocking and rattling of chains at the door. The man of the house would decorate the christmas tree on the afternoon of the 24th. I can still remember the very delicate glass ornaments that were passed down for generations. Luckily I still have several of them including the one for the top of the tree. The "lights" were always real candles, and the icicles were strips of very thin aluminum i think (it was called Lametta). The presents were opened on the evening of the 24th after supper and when it was dark outside. The meal on the 24th was usually sausages and Kartoffelsalat (potato salad), nothing very special. Christmas Day was the big meal. In our family it consisted of roast goose stuffed with apples and prunes, potato dumplings (Kartoffelkloesse) and red cabbage. Klaus Dieter Cook Houston, Texas On Sat, 24 Dec 2011 14:05:45 -0600, John Rasch <jlrasch@yahoo.com> wrote: > Christmas Greetings, Can anyone direct me to a website or other > documentation of how the people of Schleswig celebrated Christmas? Did > they have predominately German cultural practices or Danish?My family, > who were Lutheran, settled initially in Western Iowa. My Great Aunts > and Uncles told of how they were not allowed to see the Christmas tree > or the gifts below it until Christmas morning. In fact I do not believe > that the tree was even put up until Christmas eve. They had real candles > that they lit on the branches too. I assume they went to mass that > morning but am not sure as religion and faith were not talked of any > more than politics. My Grandpa was a baker and so I assume there were > lots of baked goodies to be enjoyed.My Dad was rather particular as to > how the whole tree decorating happened too. I am wondering if this was a > result of the depression era or if it has roots in his heritage. > (Rasch, Pieper, Thomsen, Thomssen, Lorensen, Evers, Trede, Thiedemann, > Hitscher) > > John Rasch(Rootsweb Family Trees: Bartley2007 // Schleswig towns: > Kiesbyfeld, Lindaukamp, Kius, Boren / USA: Davenport, IA; - Scott Co. > IA; - Minden, IA; Denver, Co; - Herrick, SD; - Greeley, NE; - Milwaukee, > WI > Merry ChristmasJohn > "...which He prepared..." Ephesians 2 > ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== > Technical Terms and Rules of the S-H-ROOTS: > http://www.genealogy-sh.com/faq-sh-roots/index.htm > > ------------------------------- > To unsubscribe from the list, please send an email to > SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word > 'unsubscribe' without the quotes in the subject and the body of the > message -- Klaus Dieter Cook Cook-Garza Genealogy Pages (www.cook.sunbeltprinters.com) Houston, Texas USA

John, my parents were from Germany - Dad from the Dresden area; mother from Hamburg but her mother's side of the family from Schleswig-Holstein. They too told of the tree not being put up until Christmas Eve behind a closed door, not to be seen until Christmas morning. My dad didn't go quite that far but we didn't go out to get our tree until about 3 days before Christmas and we would freeze while he took us around to just about every tree lot around to find the perfect tree. If he didn't find the perfect tree he would get extra branches and when he got home would drill holes in the tree trunk and then put the branches in the holes. The decorating was perfectly done too. The icicles went on last and we didn't DARE throw one on - it had to be perfectly hung. All the decorations stayed up until Jan 6 which was the 12th day of Christmas. In Germany my mother said they had real candles on the tree too. She also said they would get the same doll every year but with a new outfit on and a plate with an orange and a piece of chocolate and I think, a few nuts. That was a REAL treat! They were not poor but it was not the commercialized event it is today in the US. My mother always made fruit cake, stollen and German Christmas cookies - Lebkucken, Pfeffernusse and a couple others that I cannot think of the name of. They were of a Lutheran background too which the majority of Germany is. The south is where most Catholics were/are. Graaf, Hartz, Gnutzmann, Sellmer, Reese, Rixen, all from Schleswig-Holstein/Hamburg. Vogel, Tienelt, Fleischer, Franke, Stelzer, Patzig, Fleischer, Beckert, Johnich all from the Dresden area. Tölcke, Pawlowicz,Kordts, Debinska all from Hamburg. -----Original Message----- From: John Rasch Sent: Saturday, December 24, 2011 3:05 PM To: schleswig-holstein-roots@rootsweb.com Subject: [SCHLESWIG-HOLSTEIN-ROOTS] How was Christmas celebrated? Christmas Greetings, Can anyone direct me to a website or other documentation of how the people of Schleswig celebrated Christmas? Did they have predominately German cultural practices or Danish? My family, who were Lutheran, settled initially in Western Iowa. My Great Aunts and Uncles told of how they were not allowed to see the Christmas tree or the gifts below it until Christmas morning. In fact I do not believe that the tree was even put up until Christmas eve. They had real candles that they lit on the branches too. I assume they went to mass that morning but am not sure as religion and faith were not talked of any more than politics. My Grandpa was a baker and so I assume there were lots of baked goodies to be enjoyed. My Dad was rather particular as to how the whole tree decorating happened too. I am wondering if this was a result of the depression era or if it has roots in his heritage. (Rasch, Pieper, Thomsen, Thomssen, Lorensen, Evers, Trede, Thiedemann, Hitscher) John Rasch(Rootsweb Family Trees: Bartley2007 // Schleswig towns: Kiesbyfeld, Lindaukamp, Kius, Boren / USA: Davenport, IA; - Scott Co. IA; - Minden, IA; Denver, Co; - Herrick, SD; - Greeley, NE; - Milwaukee, WI Merry ChristmasJohn "...which He prepared..." Ephesians 2 ==== SCHLESWIG-HOLSTEIN-ROOTS Mailing List ==== Technical Terms and Rules of the S-H-ROOTS: http://www.genealogy-sh.com/faq-sh-roots/index.htm ------------------------------- To unsubscribe from the list, please send an email to SCHLESWIG-HOLSTEIN-ROOTS-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message