Day four of camp was German Heritage Day. We dug out what would have been my children's great grandmother's prized German recipes and spent the day in the kitchen.
Butterballs are a breadcrumb dumpling simmered in chicken broth with noodles. They are a bit of an acquired taste. I can remember not caring for them as a small child. Grandma would only make a certain number of them for each person. I can remember my mom and Aunt Becky arguing over who would get the ones the kids didn't eat. Now that we are the adults, we fight over who gets the ones our kids turn their noses up to.
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| butterball production |
We also made bierocks (pronounced beer-ox -- there's no beer, though) made with ground beef, onion, and cabbage in a bread dough pastry -- kind of like a German-style hot pocket. There was also pork braised in sauerkraut and kuchen, a coffee-cake-like pastry with fresh fruit.
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| bierocks before they went into the oven |
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| sour cherry and peach kuchens |
The kids have not grown to fully appreciate sauerkraut, but we have hope for them. There were a few that had to have chicken strips and fries.
The rest of us, however, ate more than our fair share of the German goodies. This, after all, is our comfort food. We only get it a few times a year if we are lucky! It is definitely not for the faint of heart or skinny of waist!
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