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In Touch with Prairie Living March 1998 by Michael M

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In Touch with Prairie Living March 1998 by Michael M In Touch with Prairie Living March 1998 By Michael M. Miller Germans from Russia Heritage Collection North Dakota State University Libraries, Fargo The Germans from Russia Heritage loose bits clinging to the bottom of the compiled in order to preserve the many Collection at the NDSU Libraries in dutch oven. Stir in the brandy, jelly, old family recipes that are endangered, Fargo reaches out to prairie families and herbs. Return the rabbit and any but which are still alive in the memories and former Dakotans. In various ways, juices that have seeped from it to the of many family members and in some it affirms the heritage of the Germans dutch oven. Add the bacon bits, cover, cases, also the kitchens. If, a hundred from Russia as an important part of the and simmer over low heat for 45 to 90 years from now, some curious, bright- northern plains culture. In this month’s minutes, or until the rabbit is tender, but eyed teenager, rummaging through an column, we share some of the foodways. not falling apart. Discard the bay leaf. old trunk discovers this cookbook, I hope The following recipes have been Taste for seasoning; adding more salt she [or he] enjoys reading it as much as I selected from Sei Unser Gast(Be Our and pepper, if needed (the sauce should enjoyed writing it.” Guest), a publication of the North Star be quite peppery). The Hutterites share their many Chapter of the American Historical Although the meat is not marinated German recipes including carrot soup, Society of Germans from Russia. in this recipe, many recipes call for sauerkraut relish, cottage cheese perogies, it. To make the marinade, mix salt, Fleisch Korfeln, dumplings, Sauer Hasenpfeffer pepper, wine, stock, vinegar, brandy, Fleisch and potato pancakes. For further This recipe, whose name means jelly, salt, pepper, herbs, and spices. information about the cookbooks, contact “hare in pepper,” is just as good Add the rabbit pieces and refrigerate the Germans from Russia Heritage made with commercially raised rabbit 24 to 48 hours, turning occasionally. Collection. (available frozen in supermarkets), or Reserve the marinade and later add it We continue to receive positive freshly bagged cottontails or young to the browned bacon and rabbit pieces feedback by e-mail from persons viewing jackrabbit. and sauteed onion and garlic. the recipes at the GRHC website. Our 1/2 lb. bacon, finely chopped thanks for their contributions. 1-5 to 6 lb. rabbit Himmel und Erde For further information about the 1/2 tsp. salt (Heaven and Earth) collection, German-Russian heritage, 3/4 tsp. freshly ground pepper 1 lb. potatoes, peeled and quartered the cookbooks, and the future Journey to 3/4 c. flour 1/4 pt. water the Homeland tours to Ukraine including 2/3 c. minced shallot or union 1 lb. cooling apples, cored and the former Bessarabian, Black Sea 1/2 tsp. chopped garlic peeled and Crimean German villages, contact 1-1/4 c. dry red wine 2 oz. bacon, diced Michael M. Miller, NDSU Libraries, PO 3/4 c. beef stock 1 tsp. salt Box 5599, Fargo, ND 58105-5599 (Tel: 1 Tbsp. red wine vinegar 1/2 tsp. pepper 701-231-8416; E-mail: Michael.Miller@ 2 Tbsp. brandy Cook potatoes in salted water ndsu.edu; GRHC website: http://library. 2 tsp. red currant jelly 10-15 minutes. Add cored and peeled ndsu.edu/grhc). 1 bay leaf apples. Add salt and pepper. Cook until 1 crushed juniper berry apples and potatoes are soft. Drain. Fry March 1998 column for North pinch of ground cloves the diced bacon and sprinkle on the Dakota and South Dakota newspapers. pinch of crumbled dried rosemary apples and potatoes when you serve. 1/4 tsp. crumbled dried thyme This goes well with sausages, poultry, In a dutch oven, cook the bacon, or game. stirring until it is crisp. Drain the bacon bits on paper towels. Cut the rabbit into We are pleased to announce two serving pieces. Sprinkle with salt and cookbooks: Some Wonderful Old pepper; then, dredge the pieces in the Time Recipes from Our Mothers and flour, tapping off the excess. Heat the Grandmothers compiled by Thelma bacon fat over high heat and brown the Bartel Wiest, Portland, OR, and Pots rabbit on both sides, a few pieces at a of Gold from Hutterian Kitchens by the time. Transfer the browned pieces to Forest River Hutterite Colony in ND. a plate. Pour off all but a little fat and Thelma shares many recipes add the shallots and garlic. Cook over from her family such as Pfeffernusse, moderate heat until the shallots are soft, Borscht, Aunt Minnie’s Roll Koka, stirring frequently. Add the wine, stock, and prune cake. Thelma writes in and vinegar and bring to a boil, scraping the forward, “This recipe book was .
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