A pinch of this . . . a dash of
that . . . a few cupfuls . . .
was how our mothers and
grandmothers told us to prepare
a family recipe. When told that
perhaps our hands didn’t hold
the same amount of flour, we
were told to stand and watch.
I, for one, stood beside my
mother as she made Kossuth
Kipfel. As she took a handful
of something, I had her put it
first in a measuring cup so I
could come up with a recipe that
we first generation North
Americans could understand.
There are many foods that we
remember with such fondness and
longing. Often they were made
because the family could not
afford meat at that time or
because we had an abundance of a
certain produce. They were
foods with simple ingredients,
but oh how they tasted! The
younger generation talks about
“comfort food.” For me “comfort
food” signifies Grumbieresupp
with Palascinta, Chicken
Paprikasch, Juvetsch, and all
the wonderful foods with
sauerkraut—from stuffed cabbage
to strudel! Someone once asked
me if I felt poor during the
Depression and I responded,
“Never! We had such wonderful
food on our table!” So, dear
guest, welcome to the food
section of our Donauschwaben
heritage. The recipes have been
submitted by DVHH members who
want to share this very
important part of our culture.
We pay tribute to our mothers
and Omas who prepared these
wonderful foods with a generous
dash of love.
