There has always been a food processor in the kitchen, but once upon a time, she was called the missus or Mom.  - Sue Berkman

MAHSHY - Stuffed Beef Sausage - Elizabeth Kiel Raile

"This is the favorite dish of most of us."  - Dick Raile

1 lb. rice
1 lb. ground beef (or lamb)
1 can tomatoes
salt and pepper, to taste
1/2 tsp. cloves (pwd)  
1/2 tsp. allspice         
1/2 tsp. cinnamon      
1 med onion - diced
3/4 tsp. garlic salt      

Mix all the ingredients and roll in wilted cabbage leaves or stuff into green peppers, or roll in grape leaves. Place on screen in bottom of pot and steam or boil (with small amount of water) approx. 45 Min. Serve with ketchup.

Cheese Buttons - Kase Knepfels  - Lucile Neitzel

"Handed down by my grandmother who learned to make them from her mother."

1 1/2  cups of cottage cheese               2 eggs
     (dry Variety - not creamed)               Salt and pepper - to taste
1 Small onion - finely diced                     3 Egg yolks
2 1/2 four

Mix cottage cheese, onion, 2 eggs, salt and pepper.  Set aside.
Sift together flour and egg yols and water to make a stiff dough.  Dust board with flour and roll out as thin as possible.  Cut into 4 inch squares and on each square put about 1 t. of cheese mixture.  Fold like an envelope, press edges together to seal tghtly.  Put about 3 qts. of water and 1 t. salt in a large kettle and bring to a boil.  Drop Knepfels into boilng water and boil about 5 minutes.  Take out and drain.  Put 2 T. butter or lard into pan and heay, add Knepfels and brown ligtly.  Bread crumbs many also be browned in butter and sprinkled over the top of the Knepfels instead of fried in a pan or you may leave some of the Knepfels in the broth and add 2 T. cream and butter as much as you like and eat as a soup.

Scalloped Cabbage - Sophie Raile Walter submitted by daughter Marj Miller                                           

Shred cabbage and cook for 5 minutes.  Drain well, save juice.  Place cabbage in a casserole dish.  Add 1 cup of cream mixed with 3 tablespoons of flour.  Add some cabbage juice. Pour over cabbage.  Crush a small bag of potato chips and put on top after it cooks a while.

Cheese Dumplings - Sophie Raile Walter submitted by daughter Marj Miller      

For the dough: 2 cups flour, pinch salt, 2 eggs, enough water to make a soft dough.
For for the filling:16oz.cottage cheese (home made or small curd) drain cottage cheese very well, add one egg ,1/2 tsp. salt, small amount of chopped onion .mix well       
Mix  dough ingredients well and knead until smooth.  Roll out a small amount of dough at a time about 1/2 inch thick. Cut in 2 inch squares. Put a heaping teaspoon filling in center. Bring the corners to the center and  pinch them together securely.  Drop in boiling  water to which a little salt has been added.  Drop in about 6 at a time.  Boil about 10 minutes.  Remove  from water with a draining spoon and  place in large serving bowl.  Cover the bowl to keep them warm.  When all the dumplings are cooked, pour one cup of sour or sweet cream over  the hot dumplings.  Cut one slice of bread in small cubes, brown the cubes in 2 tablespoons butter and pour this over the cream.......then be seated and enjoy real eating.

Halupsy - Galupsi - taken from a German-Russian web site

A large head of cabbage is wilted by covering it with boiling water for a few minutes.

The leaves are separated and on each leaf is placed a mixture of ground meat, either beef or pork, and rice, either raw, precooked or Minute Rice. Onion, garlic, salt
and pepper are added to taste. Roll or fold up the leaf into a roll; fasten it with a toothpick and place in a kettle.

At this point, one uses their own creative talents. The cooking time will depend upon the type of rice that you use, and whether or not you cook the rolls in a kettle or
in the oven.

1. The rolls may be covered with water to which 2 Tbsp vinegar are added.

2. Cover rolls with one can tomato paste diluted with one can water. Add water to cover.

3. Cover rolls with one or two cups sauerkraut or sauerkraut juice; add water to cover.

My favorite is quite removed from that of our ancestors.

1 lb hamburger and 1/2 lb pork sausage, browned and drained
1 small grated onion
2 eggs
1/2 cup raw rice
salt and pepper to taste
salt and pepper to taste

After rolling the meat mixture in the cabbage leaves, cover them with a sauce made of:

2 tbsp lemon juice
1 cup brown sugar
2 small cans tomato sauce
1 303 size can sauerkraut or a smaller can plus a can of juice

Bake three hours covered at 375 degrees. Add a bit of water if the rolls seem too dry.

Poppyseed Roll - taken from a German-Russian web site

In a bowl, mix 1 cup lukewarm water or milk and add 1 package of yeast. Let stand 5-10 minutes.

In a bowl, mix:
1/4 cup sugar
1/4 cup poppyseed
2 tablespoons soft butter
1 teaspoon salt

Mix thoroughly.

To the yeast mixture, add 2 1/2 cups flour, mix, cover and let rise about 1 hour. Roll out to 1/4 inch and spread liberally with butter. Add poppyseed mixture and roll
into one big roll. Pinch ends and seams. Let rise and bake 12-20 minutes or until golden brown.

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