[Ger-Poland-Volhynia] FW: food

[josie Schmidt]

From: josie_schmidt at hotmail.comTo: rlyster at telusplanet.netSubject: RE: [Ger-Poland-Volhynia] foodDate: Mon, 29 Sep 2008 12:38:10 -0500


  As my grandparents were quite old when I was small that is the thing I remember about my grandmother on my father's side the most.  The dish that you just described.  It was potatoes and homemade noodles were added and then drained and then both were fried in butter and onions.  It was wonderful, but the name that you describe was not what they called it.  They were Germans from Russia and  I have looked for that recipe for years and the name right at this moment escapes me.  I am sure it was just the regular noodle recipe with egg, salt and flour.  I have kept that taste locked in my memory and will never forget sitting at her table and loving it.     Their history has been so difficult for me to nail down, but I believe they lived in a village called Heidelberg in the province of Slawgorod or Slavgorod in Siberia, but originally were from Simonsfeld, Austria.  Their names were Gottlieb and Rosina Koehler born 1870's or so.  If that rings a bell to anyone please let me know. It's funny how food can be a memory that after 40 years or so, you still can't forget.  When I remember the name, I will write back. Josie

Date: Mon, 29 Sep 2008 09:21:23 -0600From: rlyster at telusplanet.netTo: ger-poland-volhynia at eclipse.sggee.orgSubject: [Ger-Poland-Volhynia] foodHere is another spelling-food sleuthing that might interest some of you: My aunt talks about something called (spelled phonetically) Choco Kilke  (plat deutsch where choco means potato and kilke means dumpling) Apparently you cook potatoes and leave the water in, then make the dumpling (likely egg, flour and water or milk--not sure if it has baking powder) and then add the dumplings to the potatoes, cover and cook until dumplings are done.  This can then be served with fried bacon and onions. Looking forward to someone with first hand knowledge of this one before I add it to the recipe book! Rita Lyster


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