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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
 

Summer Cottage Cheese Lunch

by Anne Dreer, 1 Jun 2015

  • 2 cups cottage cheese

  • cup or more sour cream

  • Green onions

  • Red peppers, Hungarian or yellow Romanian

  • Romanian peppers

  • Tomatoes
  • Crusty bread

  • Paprika (hot or sweet)
  • Salt

Mix the cottage cheese with the sour cream. Add salt sparingly.
Sprinkle with paprika.
Spread it generously on thick pieces of bread.
It was eaten with the green onions, peppers and tomatoes, lightly dipped in or sprinkled with salt.    

This was a simple meal and required no plates.  All the food was carried to the fields, either in a basket or tied into a cloth.
The loaf of bread was wrapped in a white cloth. It was cut with a large knife as it was needed.
Water was taken to the workers in a PLUTZER (plootser)
That was a round stoneware jug with a small opening.    

[Edited by Rose Vetter, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 10 Sep 2015]

 

 
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