Russian Mennonite Recipe search

biig <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

We toured Western Canada for a month and ate at a Mennonite
restaurant in a Heritage Village near Winnipeg Manitoba. I've been
looking for recipes for the dishes we had and have had only a little
luck. We had vereniki served with a cream sauce called schmauntfatt,
Komst Borscht, that was excellent. The sausage that came with the
platter was over-cooked, but everything else was delicious.

I've found a recipe for the Komst Borscht, and found out the the
vereniki was actually a perogi (sp) filled with cottage cheese, but the
cream sauce has been elusive. I've done a web search and had no luck

so

Quoted message said:

far. Does anyone have any idea what it may be. It wasn't just a white
sauce because the colour wasn't right. For dessert, we had Rhubarb
Plautz. I think it was a little like Barb's rhubarb custard cake.
..........Sharon

What you didn't have the green bean soup or the butter soup?...both are
excellent. I haven't eaten at the heritage Village but further west in
the towns of Winkler and Morden there is excellent Mennonite food.

I suggest checking out Amish food for a similar recipe...that where I
found my copycat green bean soup recipe (almost exactly right... still
playing with it though). Or inquire on-line at the heritage village...
perhaps a cookbook is for sale. Or they might know where a cookbook
might be purchased.

http://www.mennoniteheritagevillage.com/

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Quoted message said:

Quoted message said:

We toured Western Canada for a month and ate at a Mennonite
restaurant in a Heritage Village near Winnipeg Manitoba. I've been
looking for recipes for the dishes we had and have had only a little
luck. We had vereniki served with a cream sauce called schmauntfatt,
Komst Borscht, that was excellent. The sausage that came with the
platter was over-cooked, but everything else was delicious.

I've found a recipe for the Komst Borscht, and found out the the
vereniki was actually a perogi (sp) filled with cottage cheese, but the
cream sauce has been elusive. I've done a web search and had no luck

so

Quoted message said:

far. Does anyone have any idea what it may be. It wasn't just a white
sauce because the colour wasn't right. For dessert, we had Rhubarb
Plautz. I think it was a little like Barb's rhubarb custard cake.
..........Sharon

Sharon,
I have a very old copy of The Mennonite Treasury of Recipes.printed in
Steinbach MB. It has a few recipes for the cream gravy for the verenki.
I am not sure about copyright issues for copying the recipes here. If
someone lets me know if it's ok I would post them. I see that they have
reprinted and updated this cookbook and have been selling them at the
local farmers market here. If you are interested in a copy I could pick
one up for you. I go drive past the Heritage Village about once a
month on my way to Winnipeg, but have never stopped there.
Sounds like I should give it a try sometime soon.
oldhag

Quoted message said:

Quoted message said:

Quoted message said:

far. Does anyone have any idea what it may be. It wasn't just a white
sauce because the colour wasn't right. For dessert, we had Rhubarb
Plautz. I think it was a little like Barb's rhubarb custard cake.
..........Sharon

Sharon,
I have a very old copy of The Mennonite Treasury of Recipes.printed in
Steinbach MB. It has a few recipes for the cream gravy for the verenki.
I am not sure about copyright issues for copying the recipes here. If
someone lets me know if it's ok I would post them. I see that they have
reprinted and updated this cookbook and have been selling them at the
local farmers market here. If you are interested in a copy I could pick
one up for you. I go drive past the Heritage Village about once a
month on my way to Winnipeg, but have never stopped there.
Sounds like I should give it a try sometime soon.
oldhag

If you were to stop at the Heritage site to have a meal, you would
have to pay an entrance to the village. The restaurant is inside the
park. We found it very interesting and enjoyed the meal. They have a
gift shop too, but on our budget, I didn't look at the cookbooks. If
there isn't a copyright issue, I'd appreciate knowing the recipes.
Thanks........Sharon

biig <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

>far. Does anyone have any idea what it may be. It wasn't just a
>white sauce because the colour wasn't right. For dessert, we had
>Rhubarb Plautz. I think it was a little like Barb's rhubarb custard
>cake. ..........Sharon
>
>
>
>

Sharon,
I have a very old copy of The Mennonite Treasury of Recipes.printed
in Steinbach MB. It has a few recipes for the cream gravy for the
verenki. I am not sure about copyright issues for copying the recipes
here. If someone lets me know if it's ok I would post them. I see
that they have reprinted and updated this cookbook and have been
selling them at the local farmers market here. If you are interested
in a copy I could pick one up for you. I go drive past the Heritage
Village about once a month on my way to Winnipeg, but have never
stopped there. Sounds like I should give it a try sometime soon.
oldhag

If you were to stop at the Heritage site to have a meal, you would
have to pay an entrance to the village. The restaurant is inside the
park. We found it very interesting and enjoyed the meal. They have a
gift shop too, but on our budget, I didn't look at the cookbooks. If
there isn't a copyright issue, I'd appreciate knowing the recipes.
Thanks........Sharon

A list of ingredients isn't coprightable only the instructions are...If
the directions/instructions are slightly altered (a word here and there)
there is no infringment. Because then it isn't a copy.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

biig said:

Quoted message said:

Quoted message said:

> far. Does anyone have any idea what it may be. It wasn't just a
> white sauce because the colour wasn't right. For dessert, we had
> Rhubarb Plautz. I think it was a little like Barb's rhubarb
> custard cake. ..........Sharon
>
>
>

Sharon,
I have a very old copy of The Mennonite Treasury of Recipes.printed
in Steinbach MB. It has a few recipes for the cream gravy for the
verenki. I am not sure about copyright issues for copying the recipes
here. If someone lets me know if it's ok I would post them. I see
that they have reprinted and updated this cookbook and have been
selling them at the local farmers market here. If you are interested
in a copy I could pick one up for you. I go drive past the Heritage
Village about once a month on my way to Winnipeg, but have never
stopped there.
Sounds like I should give it a try sometime soon.
oldhag

If you were to stop at the Heritage site to have a meal, you would
have to pay an entrance to the village. The restaurant is inside the
park. We found it very interesting and enjoyed the meal. They have a
gift shop too, but on our budget, I didn't look at the cookbooks. If
there isn't a copyright issue, I'd appreciate knowing the recipes.
Thanks........Sharon

Sharon,
The Savoury version of the Cream Gravy is real simple. Basically you
take a couple of tablespoons of butter and cook it until it is brown
then add 1 cup of Sour cream /heavy cream ( some of the recipes say
sour cream while others say heavy cream). Heat to boiling point.Salt and
pepper to taste. Serve. I bet the browning of the butter is what gives
it the colour. If you prefer the sweetened version omit the salt and
pepper and add sugar instead.
oldhag

oldhag wrote:
Try this
http://www.geocities.com/Heartland/Shores/9392/recipes2.html#CREAMGRAVY

Not sure if you still check this thread, but the sause you are asking about is very simple to make. The reason the sausage was over cooked is because that is the base for the sause and the browner you make the sausage the better the sause will be. You can use pretty much any type of smoked meat I've even used bacon. brown your meat, now after the meat is brown you need leave two to three tablespoons of the drippings (oil) in the pan add two tablespoons of all prusope flour heat stirring until the flour is nice a brown add a bowl full of cream I use half and half my mom always used whipping cream, stir until it bubbles ( make sure you keep stirring or it will be lumpy) the suase should be nice and thick when it starts to bubble if to thick just add a bit more cream. should be done

I don't know if you've had any luck with it yet but I have a mennonite backround and just about everyone has their own personal preferences but what I do is use whipping cream or table cream or any other thick cream and then add lots of butter, some salt and pepper to taste. The good thing is you can taste it as you prepare it and add whatever you feel tastes weak in it. Another ingredient you can add to it, which I sometimes do, is bacon grease and what you probably had in yours was smoked pork sausage grease...that's the gold! If you want you can use your prefered gravy thickener as well