I have learned much while putting together these recipes—particularly when attempting to recall things that occurred half a century or more earlier. Sometimes, it’s difficult, as it was with this recipe. I could not recall if the ribs that I had enjoyed so much had been beef or pork. I was rather certain that they…
Tag: #germancooking
CHEESE STRAWS
I recently thumbed through the 1916 edition of the Fredericksburg Home Kitchen Cookbook and to my surprise saw a recipe for Cheese Straws. I was amazed that these were known in our town more than a century ago. They were not a regular for several subsequent editions, however, a new recipe was noted in the…
MIRACLE WHIP CHOCOLATE CAKE
Miracle Whip is a condiment created by Kraft Foods that was developed as a less expensive alternative to mayonnaise. To win acceptance it was bolstered by Kraft’s extensive advertising campaign, which included sponsorship of a series of two-hour radio programs. Miracle Whip soon outsold all mayonnaise brands and by 1950 Ed Herlihy’s voice of “cheer…
Chicken and Dumplings (Klösse)
I am not certain what is more American than apple pie, but I would have thought that Chicken and Dumplings would be a close second. To me, this was about as classic an American food as one could have imagined. It isn’t and wasn’t – I was in for a surprise. We, as Americans, have…
HOME MADE BREAD
One might wonder with a bakery as famous as Dietz Bakery in one’s hometown why anyone would bother to make their own bread. Well, for one reason, my father insisted upon it. Local homemakers who made their own bread had two choices in those days. One was to purchase Fleischmann’s dry yeast or pick up…
Estella’s Bread Pudding and Red Wine Sauce
Having bread pudding for dessert was once a welcomed occurrence. It is a dish with very old roots. For those who remember the days when their moms baked bread, it might have often been served and never been questioned for its frequent appearance. Bread pudding was a popular way to use every bit of bread…
Herring Salad
When my mother made this dish, it was always set next to my father’s place at the table. (We all had our assigned seats.) Obviously, Mama was showcasing that it was intended for him. When he saw what my mother had prepared, his demeanor lightened, and he appeared to become lost in the days of…
Salzfleisch – Salted Pork
Salted Pork is another of those dishes that has faded from most American kitchens – except from a few here in Fredericksburg. It was one of my favorites—probably because we did not have it all that often. It takes time to make but is worth the effort – the taste is unforgettable! Salting as a…
Innovation – Kochkäse
November is Innovation month for Fredericksburg’s 175th Anniversary and Fischer & Wieser is the sponsor, so in honor of that, I thought it would be fun this month to review some of the typical foods of the early Fredericksburg settlers or even just the old-timers like me. I am starting out with one you have…
PEACH HONEY
By Mark Wieser My Mom’s brothers and sisters had some strange names now that I think about it. There was one brother we called “Connie”, which obviously came from his given name of Conrad. Then there was a sister whose name was Emily, but somehow acquired the name “Nutzie” (noot-sy) for reasons unknown to all….
Fredericksburg Founders Day, Lebkuchen and the 1916 Fredericksburg Home Kitchen Cook Book
By Mark Wieser, We are celebrating Founders Day in Fredericksburg this week, and not just any Founders Day – it’s the start of our 175th Anniversary Year and that’s nothing to sneeze at! As I so often refer to the Fredericksburg Home Kitchen Cookbook, I thought it would be fun to give you some history…
Scalloped Potato Casserole
By Mark Wieser As much as I like to eat and have prepared a few meals, I really am not a cook. I would rather partake, and like most children I grew up having a mom who I thought was a pretty good cook. I only mention this because my interest in cooking first dawned…