German Recipes from North Dakota

These recipes were from the Linton Cookbook

HULOBZI (Pigs In Blanket)

1 large head cabbage (leaves should be removed and place into large kettle and covered with boiling water)

1 cup rice, slightly cooked       2 tablespoons onion
1/2 pound hamburger              Salt and pepper to taste

Mix meat, salt, pepper and onion. Add to rice and cook just a little until it all holds together well. Have the cabbage leaves well wilted with boiling water; place a tablespoon of rice mixture in a leaf and wrap. Place in a roaster, cover with water and 1 can tomato coup. Bake about 1 1/2 hours or until rice is soft.

Bill and Delia Fiegel


KRAUT STRUDELS

Take bread dough and roll thin, cut in squares (3 inch squares); fill with the following and pinch corners to seal:

Fry hamburger with onions, add sauerkraut and partially boiled rice, salt and pepper to taste. Allow strudel to rise 1/2 hour to 1 hour; place in roaster in which fat and water and salt is boiling (1/2 inch deep). Boil about 1/2 hour without lifting lid.                                             :

Mrs. P. Fischer
Linton, North Dakota


SAUERBRATEN

3 pounds top round beef       2 cups water
3 cups vinegar                        1 small onion, sliced
1 teaspoon salt                       3 bay leaves
12 whole cloves                     1 tablespoon sugar
1/4 teaspoon pepper

Wipe meat with clean, damp cloth. Combine water, vinegar, sliced onion, salt, bay leaves, cloves, sugar and pepper. Place meal into deep bowl and cover with vinegar mixture. Let stand in refrigerator 48 hours. Drain meat and brown in the cooker with a little suet, using high heat. Add seasonings which have been drained from liquid. Add 1 cup boiling water and 1/2 cup vinegar mixture. Cover and cook on high heat; continue cooking about 2 hours or until meat is tender.

Mrs. J. J. Kremer


STRUDLES

2 eggs                       1/2 cup warm water
Pinch salt                  Flour to make stiff dough

Let dough stand in covered mixing bowl for 1/2 hour. Meanwhile pare and dice 2 or 3 potatoes. Put 2 tablespoons in a roaster. Put potatoes in and add water to about 1/2 inch. Salt to taste and bring to boil. Now roll dough 1/8 inch thick, then put dough over your hand and stretch until real thin. Spread with thick sour cream. Fold dough over once and cut in pieces 3 inches long, then add strudels to potatoes and cook with tight cover on roaster until nicely browned.

Mrs. Regina Rau
Linton, North Dakota


POTATO STRUDLA

2 cups flour                  1 teaspoon salt
2 teaspoons baking powder

Sift flour 2 or 3 times. Enough water to make medium stiff dough. Make into 2 loaves and roll out thin. Let stand about 1 1/2 hours. Roll out real thin, spread with fat and roll together with meat and potatoes. Cut potatoes in squares and meat, and put on dough before rolling, then fry in a little lard in frying pan until done, leaving covered until done.

David D. Leno
Hazelton, North Dakota


CHEESE BUTTONS

1 1/2 cups cottage cheese     1 small onion, cut fine
2 eggs                                       Salt and pepper to taste
     
Mix well
2 eggs                        1/2 cup warm water
Enough flour to make stiff dough

 

Dust board with flour and roll dough as thin as possible, cut in 4 inch squares and on each square put about 1 tablespoon of mixture. Fold like an envelope and press edges together. Put about 3 quarts water and 1 teaspoon salt in a kettle and bring to a boil, drop buttons in and boil about 5 minutes. Drain, put lard in a pan and heat, add buttons and brown on both sides.

Mrs. Regina Rau
Linton. North Dakota


CHEESE BUTTONS (Kasz Knoepfla)

4 cups flour                  1 level teaspoon baking powder
2 or 3 eggs
Water to mix dough so you can roll it well. Cut in 4-inch squares.

Cheese Filling:
3 cups cheese                 Salt and pepper to taste
2 or 3 eggs

Mix well; 1 tablespoon of mixed cheese to each dough square, lap edges over cheese, pressing edges tight. Cool in salt water; boil about 10 to 15 minutes. Fry onion in a little fat, and pour over the soup. Can be eaten as soup, or drained, fried brown on both sides.


SAUERKRAUT ROLLS

Cut about 1 cup or more, if you like, of ham into small pieces. Fry In a little lard with onions and pepper until not too brown. Add sauerkraut and some water to cook about 2 minutes, or until it is done, then take bread dough a little larger than a chicken egg; stretch it until quite thin and round. Put cooled sauerkraut into dough and close dough over it, closing tightly. Cook in a little water with salt added. Cook for about 20 to 25 minutes. Let them fry awhile after water is cooked off so that they get nice and brown on bottom. Do not open the kettle until they are done. Do not use too strong a fire for the cooking.

Mrs. Wm. Schienker
Gackle, North Dakota