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Old Time Recipes
The Birkett Mills
P.O. Box 440
Penn Yan, NY 14527
Fax: 315-536-6740

 

 
   
     
 
POMMERIN or GERMAN BUCKWHEAT GRITS
  
 
 
 
2 potatoes - peel - cube-cook in a little water in a big pan. When cooked, mash with a fork with potato water.
       
Add 2 quarts hot water, ½ cup bacon drippings. Add ½ box of thyme. Can also add crumbled fried bacon, or finely cut up pork. Add salt to taste. Bring to a boil, lower heat and add 7 cups Cream of Buckwheat.
       
Cook over low heat, stirring until it thickens. Thickens very fast. Wait until it bubbles, still stirring. Cook for 1 -2 minutes more.
   
Pour into bread pans. Cool. Cover with clear plastic wrap, place in refrigerator. Slice and fry in bacon drippings or margarine until golden crusty brown, over low heat, about 15 minutes. Turn for another 5-7 minutes. Put butter over them and enjoy!
   
  Can also be eaten as a hot cereal for breakfast instead of cooling and filling bread pans. Sliced Pommerin can be frozen after cooling.
   
We only ate this in wintertime, or cool weather, as it thickens the blood. Also, good for anyone with "thin blood". If you ate too much in hot weather, you could break out in hives. It is a "heavy" food, and really sticks to your ribs. A very healthy food.
   
Submitted by Carolyn Alyce Kasischke
   
   
CABBAGE ROLLS
       
Each eastern European culture has its own special name for and special ingredients for stuffed cabbage, often using meat. This kasha version is meatless, emphasizing the protein-rich nature of buckwheat.
       
1 medium-size cabbage 1 cup Wolff's Kasha, medium granulation
1 medium-size onion; chopped 1 egg, slightly beaten
½ sweet red pepper; chopped 4 tblsp. margarine or butter
2 cups water 1 -15 oz can tomato sauce Plus 2 tblsp. water
1 tsp. salt ¼ tsp. pepper
¼ tsp. allspice
   
Immerse cabbage in boiling water just until outer leaves become pliable enough to remove from head. Repeat until you have 12 leaves. Save remaining cabbage for another use.
In saucepan, sauté onion and red pepper in 3 tblsp. margarine until soft; stir in 2 cups water, salt and pepper. Bring to a boil.
       
Combine kasha and egg in a large skillet. Over high heat, stir kasha constantly until egg has dried and kernels are mostly separate.
Lower heat under skillet and add boiling vegetable mixture. Cook covered, over low heat 10 minutes, or until liquid is absorbed.
Spoon kasha on cabbage leaves; tuck in sides and roll up. Place in 13X9-inch baking pan. Combine remaining ingredients in saucepan; heat to boiling and pour over rolls. Bake, covered, at 350 for 45 minutes. 6 servings.