Check out the new links
We Welcome your input of Favorite Recipes:
You can now share your favorite Recipe with others here or
See the Add Your Recipe in the Menu Bar or you can go to the Discussion Forums and log in and add recipes there.
In the continuation of the history of Kansas ethnic recipes from the 1961 Centennial Cookbook ( I hope you find these as interesting as I did) were the Germans. Even before the Civil War Germans came to the Kansas Territory. 40,000 of them came from the eastern states - mostly great grandchildren of the Germans who settled in Pennsylvania - the “Pennsylvania Dutch”. They were known for their thrifty farming, good eating and for such plain dressing sects such as the Amish and the River Brethren. The latter settled in Dickinson Co.; Pres. Dwight D. Eisenhower’s parents belonged to this group.
The new railroads were promoting immigration and to that end, the Santa Fe sent C. B. Schmidt to Europe. He was largely responsible for bringing 20,000 settlers from Germany and another 15,000 from the Ukraine. The influence of this mass migration on Kansas culture and economy is without parallel in Kansas History. Many of us ( I know I am) are descendents of these brave people.
These people brought with them seeds of fruit tress, vegetables, flowers and the Turkey red, hard winter wheat which was to make Kansas the WHEAT STATE.
The Catholic German-Russians settled in Ellis and Rush counties and the Mennonites in Harvey, Marion, and McPherson counties. German Folk Festivals are still held here and traditional German dinners are prepared. Of course, many of those of German descent eat these foods often and many have become universal favorites.
My pick for the, “I don’t think so!” category is the “Dutch Goose”. The ingredients are: 1 pig stomach stuffed with 1 ½ pound sausage, 1 quart raw potatoes, 1 onion, chopped, 2 cups shredded cabbage (the Germans were really found of their cabbage, many of the recipes included this ingredient), salt and pepper. Remove the inner lining of the stomach and discard. Wash and soak in salt water 3 hours. Drain and fill with stuffing. Sew shut, place on rack in roasting pan. Roast in 350 degree oven for 3 hours. Make gravy from drippings.
In was hard to pick a great recipe as there were so many, so I picked one just because I liked the name and the way it was made. Here it is.
Knee Patches
3 eggs, 1 cup cream, 4 cups, flour, ½ tsp salt
Beat eggs and cream. Sift flour and salt and stir into mixture. Take a piece the size of a large marble and roll as thin as possible. (Cover knee with clean cloth and stretch dough over knee.- think this is an alternative to rolling pin) Fry in deep fat at 375 degrees. Dust with sugar. I believe this is a type of bread, but am not sure. Can any of you enlighten me on this? Enjoy!!!!