All recipes come from the cookbook that Wendell’s wife, Irene, kept. All are original recipes, but not all are from Barbara and/or Hungary.

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Vienna Roll Mixture
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1 pint milk
1/2 cup lukewarm water
1 egg or 2 yolks
1 teaspoon salt
1 cake yeast
7 cups bread flour
1/4 cup shortening (melted)
2 tablespoons sugar

Scald 1 pint milk and let cool to a lukewarm temperature.

Soften yeast cake in 1/2 cup of lukewarm water and add to the cooled milk, with 3 cups flour.

Beat the mixture between 5 and 10 minutes or until it is very smooth, then cover and set aside in a temperature of about 70°F.

When light and puffy, add egg, melted shortening, and 1 teaspoon salt, two level tablespoons sugar and about 4 cups flour.

Mix dough. Add a little more flour if needed and turn dough onto a floured board; knead fifteen or twenty minutes or until it feels very elastic and does not stick to the hands or board. Instead of kneading, the dough may be beaten with a paddle or dropping from a height. Cover and set aside until double in bulk. Makes 5 1/2 doz. (small).
Original family recipe (Irene Kundermann)

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Chicken Paprika
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2 1/2 chickens
1/2 cup thinly sliced onions
3 tablespoons oleo
salt
lemon
Paprika 3 teaspoons
1/2 cup sour cream

Cut chicken into pieces. Rub with salt and lemon. In roasting pan, sauté onions in oleo, add paprika and stir well. Top with Chicken to bake or simmer in covered roaster for 1/2 hour or until tender. Pour in sour cream and serve with Spaetzle.
Original family recipe

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Hinkelsuppe
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Soup:
chicken (back or breastbone with less meat)
soup vegetables: carrot, yellow carrot, celery, parsley root
1/2 onion
soup herbs
1 teaspoon savory
5 juniper berries, 1 bay leaf
3/4 quart water
salt, pepper

Method: wash the chicken parts with fresh water
pour 3/4 quarts of water into big pot and add the chicken to it
scrub the vegetables, chop them into small pieces and add them to the pot
add soup herbs to the waterBring to boil, then simmer 1 hour
Add salt and pepper to taste

Potato Dumplings:
6 medium sized potatoes
1 1/2 teaspoon salt
Pepper
1/8 teaspoon nutmeg
1/4 cup enriched flour
2 eggs
1/4 cup dry bread crumbs
1 small onion chopped
1 Tablespoon parsley chopped

Cook potatoes in jackets; peel and mash. Spread on towel to dry about 4 hours. Place in bowl; add seasonings and flour; blend. Make hollow in center; add remaining ingredients. Mix thoroughly and form in 2" balls. Cook uncovered in boiling salted water 3 min., remove as soon as balls come to surface, put into soup.

Serve with: Head lettuce salad with fresh tomato mayonnaise and deep-dish apple pie or fresh applesauce.
Original family recipe

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Senf Gherkins
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Pare and cut into strips (3" long and 1" wide) ripe, yellow cucumbers. Remove seeds. Cover with salt water overnight, using 2 tablespoons salt to 1 quart water. Next morning drain and cook until tender (not apart)

Make the following solution:
2 cups vinegar
1 cup water
1 cup sugar
1/4 teaspoon powdered Alum
1/2 tablespoon mustard seed
1/2 tablespoon celery seed
Small pieces red hot pepper

Heat to boiling point - add cucumbers and simmer - do not boil. Simmer until transparent, add small pieces red pepper and seal hot. Let stand at least 3 weeks before using.
Original family recipe (Barbara)

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Hot Milk Cake
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2 layers 2 pans
2 Table/spoons shortening
3 eggs
1 1/2 cups flour
1 teaspoon vanilla
3/4 cup milk
1 1/2 cups sugar 1 1/2 teaspoons baking powder

Beat sugar and eggs, then add flour and baking powder. Heat milk and melt butter in it. Add to other mixture. Pour into greased and floured layer pan, bake 25 minutes at moderate temperature (375°)
Original family recipe (Barbara)

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Filled Cabbage Roll
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Ground meat
Rice
Egg cabbage leaves
Tomato soup
Italian spices
Sugar

Separate cabbage leaves, cover with hot water to soften rib end. Mix meat etc. and roll in leaves, and secure with toothpick. Thin tomato soup and add spices. Simmer cabbage rolls in tomato sauce until tender.
Original family recipe

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Candied Orange Peel
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(lemon or grapefruit also)
Large navel oranges, peeled
Sugar - same weight as rinds
Cold water (to cover rinds)

Cut the rinds into pieces 12” long by 1/4" wide. Place in saucepan, cover with cold water and bring almost to the boiling point. Do not boil.

Repeat process 2 more times. Add to its own weight in granulated sugar. Cover with cold water & boil until no syrup shows in the saucepan when tipped. Spread on a buttered platter, and roll in sugar when partially cooled. Dry thoroughly before packing.
Original family recipe

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Sauerbraten - Dutch-style Pot Roast
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3 lb. beef roast (rump)
2 1/2 cups vinegar
2 1/2 cups water
1 onions, sliced
6 whole cloves
3 bay leaves
3 whole black peppers
1 1/2 tablespoons salt

Method: Place meat in large bowl; add remaining ingredients. Place in refrigerator. Let stand 36 hours, turning occasionally. Remove meat and drain; Brown in hot fat. Add 1 cup of marinate mixture; Cover pot and cook slowly until tender - 2 to 2 1/2 hours. Add water, if necessary. For mild flavor, soak meat 24 hours. Serves 8. Serve with potato dumplings.
Original family recipe

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Hungarian Slaw
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Shred cabbage finely
Cover with hot water and let stand for 1/2 hour
mix weak vinegar
salt
pepper
onion (cut fine)
spices - caraway seeds or mustard seed & celery seed
sugar

Pour over drained cabbage and let stand for 2 to 3 days
Original family recipe (Marie Pavel)

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Powdered Sugar Cookies
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1 egg white
Powdered sugar (about 1/2 to 3/4 lb.)
1/2 teaspoon grated orange or lemon rind

Put egg white into bowl. Add enough powdered sugar to make stiff enough to handle. Roll out as thinly as possible. Cut into small pieces. (Pinked roller tool is good). Bake on a well-greased & floured cookie sheet at 300° for 8 to 10 minutes.

Remarks: This dough dries very quickly, therefore be sure to keep covered if you cannot roll it all out at one time. It is better to make the dough twice, rather than doubling the quantity.
Original family recipe (Marie Pavel)

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Pickled Watermelon Rind
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3 lb. prepared watermelon rind
5 cups sugar
2 cups vinegar
1 cup water
1 stick cinnamon
1 tablespoon whole allspice
1 lemon sliced
1 tablespoon whole cloves

Prepare watermelon rind by removing green skin and pink pulp and cutting in small pieces. Let stand over night in salt water (2 tablespoons to 1 quart water), drain, cover with fresh water and boil until tender.

Mix sugar, vinegar and water, add spices (in a cheesecloth bag), and sliced lemon. Boil 5 minutes, add watermelon and cook until transparent. Pour into clean, hot jars and seal, first removing the spice bag.
Original family recipe (one of Wendell’s favorites)

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Pumpkin Pie
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2 cups pumpkin pulp
1 cup sugar
1 cup scalded milk
2 eggs
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon salt
rum

Heat milk with sugar, salt and spices. Add pumpkin to sugar, salt, spices, milk and well-beaten eggs. Cool and use to fill pie plate, which has been lined with pastry. Bake in a moderate oven about 40 min.
Original family recipe (Irene Kundermann)