Germans from Russia Family Recipes

 

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Gleece/Glace

Ingredients for One Generous Serving

1 egg beaten
1/2 cup all purpose flour (not self rising)
1/4 cup (scant) water

Start with boiling salted water in a pot. Beat together ingredients and drop by small spoonfuls into the boiling salted water. Gleece are done when they rise to the top of the water. They do expand in size. Let them boil for an additional minute or two and then drain off the water.

Gleece can be used in chicken broth or green bean soup. They can also be fried with sliced potatoes (or boil your potatoes ahead of time and fry the boiled potato slices with the gleece). Season to your taste. They can be added to mashed potatoes and a little butter or put sour cream, butter and onion slivers on the boiled gleece.

Rye Bread

2 cups medium rye flour
4 cups all purpose white flour
2 teaspoons yeast
1 tablespoon salt or less to taste
2 cups water

In a large bowl combine:
   2 cups medium rye flour
   2 teaspoons yeast
   2 cups warm water
Stir well to make a sponge. Cover with towel and let sit overnight or at least 4 hours.

In the morning or after 4 hours, add to sponge:
   4 cups all purpose white flour
   1 tablespoon salt

In a Kitchen Aid mixer or similar, knead on low speed for 10 minutes.

Place in lightly greased bowl. Cover with plastic wrap. Let double in size, about 1 hour. When doubled in size, divide and shape into 2 loaves. Lightly grease loaves and place in bread pans. Cover and let double in size, about 30 minutes.

Preheat oven to 375 degrees. Bake for 30 minutes or until internal temperature is 203 degrees.

Submitted by Rick Rekart

German Sausage

The following 5 recipes were submitted by Paul Loos. The first two are from his German Sausage Demonstration at the 2014 AHSGR Convention in Lincoln, NE.

Recipe 1 -- Makes 12 pounds

6 pounds ground beef chuck
6 pounds ground pork shoulder butts
5 ounces salt
1/2 ounce ground black pepper
1/4 ounce garlic powder

Mix all ingredients thoroughly in a large container adding a cup or 2 of cold water to help incorporate the seasonings. Make a small patty and fry. Taste and adjust the seasonings if necessary to your taste. Stuff into pork or beef casings.

Recipe 2 -- Makes 16 pounds (take off the Internet)

12 pounds ground beef chuck
4 pounds ground pork shoulder butts
12 teaspoons salt
3 teaspoons ground black pepper
2-3 cloves of garlic (diced)

Mix both meats in a large container. Mix in salt, pepper, and garlic. After mixing well, make a small patty, fry and taste. Adjust the spices if necessary, then stuff into casings.

Recipe 3 -- Makes 10 pounds

5 1/2 pounds ground beef (lean)
4 1/2 pounds ground pork (pork butts is best)
3 ounces salt
1/3 ounce ground black pepper
2 tespoons garlic powder

Recipe 4 -- Makes 15 pounds

10 pounds ground beef (lean)
5 pounds ground pork (pork butts is best)
6 ounces salt (.38 pound)
1 ounce black pepper (.06 pound)
2/3 ounce garlic poweder (.04 pound)

Recipe 5 -- Bud Dietrich's Recipe -- Makes 10 pounds

5 pounds ground beef (lean)
5 pounds ground pork (pork butts is best)
1/4 pound salt (4 ounces)
1/2 ounce ground black pepper
2 teaspoons garlic powder or to your taste

 

Butterglace (Butter Balls)

2 pkgs hamburger buns (3 1/2 cups)
4 eggs (lately we've been using 3)
1 1/2 sticks butter, melted
1/2 tsp. Allspice

Crumble buns very, very fine. Form in balls. Makes about 50.

Submitted by Sharon Buckner

 

Noodles

1 egg
1/3 cup flour

Mix well and gradually add another 1/3 cup of flour. Dough should be soft. Roll out to desired thickness; then roll up like a newspaper. Cut on a cutting board, and fluff and separate them. Allow to dry thoroughly before storing them in a container. May be frozen.

 

Grun Boline Suppe (Green Bean Soup)

2 medium peeled diced potatoes
4 cups of water (May need more to add later)
1/2 medium onion diced
4 cups fresh green beans or 2 cans of green beans
Bay leaf
Salt and pepper to taste (If you don't like black specs in soup use white pepper)
1 1/2 tsp. chicken or beef bullion

If using fresh beans string and slice into inch pieces. Cook in Bullion water if you wish about 10 minutes. Add potatoes and cook until potatoes are soft but not mushy and beans are done. At this time you may need to add more water so that you have enough to cover the beans and potatoes about 1 inch over. In skillet melt 5 tablespoons of butter and add 1/3 cup of flour, brown this mixture over medium high heat stirring continuously until it is a dark caramel color. Watch so it doesn't burn. Carefully add to bean and potatoe mixture; this will splatter when added. Stir in 1 small can of evaporated milk or 1/2 cup of thick sweet cream or sour cream (I use sour cream). Heat until it almost comes to a boil. If it boils the cream will curdle.
This is a recipe given to me by my mother-in-law whose parents came from Anton, Russia.

Submitted by Pam Wurst

 

Endive Potato Salad

4 cups cooked sliced potatoes warm (Boil potatoes with skin on and then slice. New Red's work best)
2 cups chopped endive
1 medium finely chopped fresh onion
5 slices of bacon, cut in small pieces and fried crisp

Use bacon drippings and add 3 tablespoons brown sugar, 3 tablespoons vinegar, salt and pepper to taste. Heat until dressing boils loosen any bits of bacon that have stuck to pan. Pour over potatoes, endive and onion. Serve warm. Makes 4 side servings or 2 main meals.

Submitted by Pam Wurst

 

Gummersalat (Cucumber Salad)

3 small cucumbers
1 small onion
2 tsp. salt
1 to 2 tsp. vinegar
1/2 cup sweet or sour cream
ground black pepper, dillweed, or chopped chives (optional)

Peel the cucumbers and onion. Slice, crosswise, about 1/8 inch thick. Layer in a bowl, sprinkle each layer with some of the salt. Let stand 1 hour or longer. Drain thoroughly in a colander, then mix the sliced cucumber and onion with the cream and vinegar. Season to taste with pepper. Let set 10 to 15 minutes; stir occasionally. Transfer to a serving bowl and garnish with dillweed or chives if desired.

 

Bud's Dill Pickles

Wash cucumbers well in cold water. Put 1 large head of dill and one clove of garlic in the bottom of a sterilized quart jar. Pack cucumbers in the jars. Put lids on jars. Mix a brine of 1 cup salt, 18 cups water, and 2 cups vinegar. Bring brine to a boil and pour over the cucumbers. Put lids on jars and put them in a canner. Bring water to a rolling boil in the canner and let boil for about 6 or 7 minutes. Remove jars from canner and tighten the lids.

 

Grebble (with sour cream)

3 eggs beaten slightly
1/2 cup sugar
2 cups sour cream
4 cups flour or a little more
1 tsp. soda
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt

Put dough in refrigerator for 2-3 hours or overnight. Also can be in freezer. Cut, fry in deep fat, 350-375 degrees.

Submitted by Nancy Borrell

 

Grebble (with buttermilk)

 6 eggs beaten until lemon colored
1 tsp. salt
10 tsp. melted butter
2 cups buttermilk
2 tsp. baking powder Add to eggs, Mix by hand
1/2 tsp. vanilla
1/4 tsp. yeast
6 cups flour

Let set overnight or at least 4 hours. Cut, fry in deep fat, 350-375 degrees.

Submitted by Nancy Borrell

 

Maul Tauche

Beat 3 eggs and add flour to form a stiff dough. Roll dough until about 1/4" thick. Cut dough into triangular shapes (approximately 4").

FILLING:
For each triangle, use 1 Tbsp. fruit (blueberries, strawberries, blackberries, etc.). Add 1 Tbsp. sugar, and 1 Tbsp. flour. Close the triangles by folding dough over and pinching the seams together. Put in boiling water. Use a large kettle so there is enough water to cover all of them. Boil about 10 minutes, stirring gently so they don't stick to the bottom of the kettle. When dough appears done, transfer them to a serving dish, with a slotted spoon. Pour hot milk over them and sprinkle with buttered bread crumbs.

 

German Blinna (Raised Pancakes or Crepes)

Dissolve 1 cake yeast in 1/4 cup warm water. Add 3 tablespoons sugar, 4 cups flour and 3 cups warm water to form sponge. Let mixture stand overnight or at least 4 hours. Add 2 eggs (beaten), 1 teaspoon salt and 1 teaspoon baking powder. If batter is too thick add warm milk. The batter should be thin and easy to pour. Pour into lightly greased skillet enough batter to cover the bottom fo the pan. Tilt the pan to distribute the batter in a circular motion. Fry to a golden brown on both sides. Blinna should be thin and porous. Serve with jelly, syrup, honey, etc. Roll up in a roll on plate and enjoy for breakfast.

Lillian Loos, submitted by her son Paul Loos

Rivel Kuchen Coffee Cake

Use any hot roll mix, bread dough or sweet roll recipe Roll to fit a greased 15 x 10 (jelly roll) pan. Let rise while preparing Rivvel topping.

Topping

1 1/4 cubes butter (softened, not melted)
1 cup sugar
1 1/2 cups flour

Mix ingredients with a fork or fingers until it makes small size crumbs. Beat two eggs well, sprinkle half of the Rivvel crumbs. Put cherry pie filling on top, sprinkle last half of Rivvel crumbs. Bake at 350 degrees for 35-40 minutes.

Submitted by Nancy Borrell

Black Sea Kuchen

Use hot roll mix. This makes four kuchens. Stew prunes, apricots or any dried fruit.

Roll out dough into 9" greased pie pans. Put 1 teaspoon of cream around the edge of dough in pan. Prick with a fork. After dough has risen a little in pie pans, line a layer of fruit over dough. Sprinkle with sugar and cinnamon.

Filling

7 beaten eggs
1 cup sugar
1 cup heavy cream
1/2 cup sugar
1/2 to 1 cup milk

Heat filling to lukewarm and pour over fruit. Bake at 325-350 degrees until custard is thick and a knife comes out clean.

Submitted by Nancy Borrell