German Russian Cooks and Iron Cross Cemeteries Filmed
for Prairie Public TV
Burke, Alan. "German Russian Cooks and Iron Cross Cemeteries Filmed
for Prairie Public TV." Emmons County Record, 2 October
|Viola (Welk) Bosch and Fr. Thomas Welk show
a citron melon grown at the home of Sam and Carol (Schatz) Weigel
of Linton. The fruit is similar to a watermelon but it is yellow
on the inside and is not as sweet. Citrons were used in German-Russian
cooking in Russia and then brought to the United States with
immigrants. Viola said the Weigels' patch is one of the few
in the whole region although Fr. Thomas has a patch in Wichita.
It is a hearty plant providing nutritious fruit. Citron is also
the basis for fruit cake.
A Prairie Public TV crew filmed local iron cross cemeteries and
German Russian cooking on Sept. 6 and 7 in Emmons County. Michael
Miller of Fargo, bibliographer for the Germans from Russia Heritage
Collection at North Dakota State University Libraries, is coordinating
the projects. Two of the cemeteries visited were the Rosenthal Cemetery
near Linton and the St. Aloysius Cemetery near Strasburg. Crews
also filmed cemeteries in the Eureka and Bowdle area.
The Germans from Russia iron cross television documentary sponsored
by PPTV and the NDSU libraries is scheduled for airing in September
Another videotaping project features German Russian cooking. The
foodways videotape program series is sponsored by the Germans from
Russian Cultural Preservation Foundation (www.grculture.org)
Two one-half hour programs will be ready in December, 2001. That
will be available from The Germans From Russia Heritage Collection,
NDSU Libraries, Fargo, website: library.ndsu.edu/grhc.
The Emmons County Record also plans to offer the videos.
|Helen (Gefroh) Fischer prepares her delicious
strudels at the Hague Cafe on September 6 for the cameras of
Prairie Public TV. Her cooking will be part of the Germans from
Russia foodways videotape program series sponsored by the Germans
from Russia Cultural Preservation Foundation.
Emmons County cooks to be included in the videotape project are
Helen (Gefroh) Fischer at the Hague Cafe, who made strudels and
Viola (Welk) Bosch of Linton. Bosch made cooked citron melon (kochmelonen)
and a mashed potatoes inside dough (Grumbeere Maultaschen) in her
kitchen. Helping Viola were here brother, Father Thomas Welk of
Wichita, Kan., and her husband, Wendelin Bosch. Father Thomas also
helped organize the programs.
Here are the family recipes Bosch used for the videotapes. Bosch
is used to preparing them with no recipe, but was asked to write
them down for the program.
Mashed potatoes inside dough
Dice 5 cups of peeled potatoes and cook until tender in 2 cups water
and 1 tsp. salt. Saute 1 medium diced onion (about 1/2 cup) in 4
Tbs. butter and 4 Tbs. margarine until onion starting to brown.
Add 2 cups cubed bread (I tear into little pieces) and stir until
all is nicely browned. Drain potatoes well and add to crumb mixture
in pan and mash together until it forms a paste mixture. Add 1/2
tsp. pepper and more salt if needed. Cool slightly.
|The Hague Cafe is noted for its German food.
5 cups flour
3/4 tsp. baking powder
1 tsp. salt
3 eggs beaten
1 1/4 -1 1/2 cups warm water (enough to form a soft but manageable
Mix all ingredients together and knead on lightly floured surface
until it is elastic in texture (about 5 minutes). Let set at least
1/2 hour. Roll out and cut into 3 inch squares. Spread on a full
tsp. of potato mixture, fold over and seal edges.
|Videotaping at cemeteries in Eureka and
Bowdle areas were, from left, Dave Geck, videographer for PPTV,
Bob Dambach, PPTV director of programming and productions, and
Michael Miller of Fargo, bibliographer from the Germans from
Russia Heritage Collection, NDSU Libraries.
Bring water in large kettle to a boil, add 2 Tbs. salt and put
the prepared filled dough into the boiling water. Cook slowly for
about 15 minutes or until dough is tender. While they are cooking,
melt 1 1/2 sticks butter. Add 3 slices of bread torn in pieces to
the butter and brown. Stir and watch carefully, as they scorch easily.
Drain noodles carefully. Add bread crumbs and some of the water
the dough was cooked in and serve.
Cooked Citron Melon
Peel citron, remove seeds and cut into small pieces. Add small amount
of water, enough to prevent scorching, and bring to a boil. Drain
off juice and add fresh water to cover citron and to make a good
sauce. Sugar to suit taste, start with about 1 cup for medium sized
citron. Cut up one lemon with the peeling still on. Add the lemon,
10 to 15 cloves, raisins, and canned pineapple (if desired) the
citron and cook until the citron is tender. Remove from heat and
add one small package of Jello (if desired). Lemon or lime Jello
is best, but any flavor can be used. Also good without Jello. If
put into jars right away and sealed with new lids, it can be kept
Reprinted with permission of the Emmons County Record.