Monday, September 28, 2015

Sunday, September 20, 2015

Menu for Zisasege

Below is a suggested menu for Zisasege. This list is the creation of discussions in the Urlgaawe Culinary Guild and was assembled by Kate Cullifer.

Main Dish:


2 lbs. veal steak
1 egg, beaten
bread crumbs
lemon juice
Veal should be about ½ inch thick and cut into serving portions. Season with salt and pepper. Dip pieces in bread crumbs, then into the beaten egg and again in the crumbs. Let stand in the refrigerator a while before cooking. Brown in hot fat on both sides, cover and simmer for 30 minutes. Sprinkle with lemon juice.



Side Dish:

Roasted Butternut Squash (or preferred variety) with roasted pine nuts.



2 cups apples, diced
2 cups cooked beets, diced
¼ cup chopped nuts
2 hard boiled eggs
½ cup salad dressing

Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s salad dressing). Mix and garnish with chopped nuts and parsley.



1½ cups cold mashed potatoes
1 tablespoon butter
1 teaspoon minced parsley
2 tablespoons cream
corn meal
¼ teaspoon salt
½ teaspoon minced onion
dash of pepper
1 egg
Mix up a paste with the potatoes and butter, add the parsley, salt and pepper, cream, onion and egg. Mold into croquettes, dip into the egg white, roll in corn meal. Fry in deep fat.


FUNNEL CAKES (Drechter Kuche)

3 eggs
2 cups milk
¼ cup sugar
3 to 4 cups flour
½ tsp. salt
2 tsps. baking powder
Beat eggs and add sugar and milk. Sift half the flour, salt and baking powder together and add to milk and egg mixture. Beat the batter smooth and add only as much more flour as needed. Batter should be thin enough to run thru a funnel. Drop from funnel into deep, hot fat (375-f). Spirals and endless intricate shapes can be made by swirling and criss-crossing while controlling the funnel spout with a finger. Serve hot with molasses, tart jelly, jam or sprinkle with powdered sugar.



Or (More Deitsch)

An old York County Recipe

½ lb. butter
1 cup sugar
6 eggs, beaten
½ tsp. cinnamon
about 5 cups flour

Cream together the butter and sugar. Add the eggs beating well. Sift in the cinnamon and enough flour to make a stiff dough. Roll out the dough very thin on a floured board to about inch thick. Cut into rectangular pieces 3 inches by 5 inches. Make 5 cuts lengthwise in the dough ½ inch apart and 4½ inches long, so that the rectangle remains in one piece. Fry in hot deep fat (360-f) for 2 minutes or until they bob up to the top of the hot grease. When dropping them into the fryer, pick up the 1st, 3rd and 5th strips and pull them upward. Let the 2nd, 4th and 6th sag downward so that in frying they get all fahuudelt (tangled) or as the dutch say, all through each other. Dust with powdered sugar or dribble molasses over them and eat hot.

Tuesday, September 15, 2015

Heathen (including Urglaawe) Presence at the Parliament of World Religions

This year, for the first time, there will be a Heathen presence at the Parliament of the World's Religions in Salt Lake City, UT (October 15-19). This is a significant opportunity for Heathen leaders to engage and to network with leaders of other religions. This event will increase the visibility of Heathenry in the public eye and set a precedent for inclusion in future endeavors.

The Parliament will feature the following Heathen presentations:

"Staving off Ragnarök: A Heathen Response to Climate Change" (Diana Paxson) on Saturday, October 17 at 10:00 AM


"Rebuilding the Altars: Reconstructing Indigenous Pagan Faiths for Today" (Diana Paxson, Robert L. Schreiwer, Erynn Laurie, Elisheva Nesher, Kirk Thomas, and Gwendolyn Reese) on Sunday, October 18 at 8:15 AM.

Additionally, there will be a Heathen information booth (#878) with pamphlets and books for distribution and sale. An Urglaawe altar will be present in a shared Pagan Faiths space somewhere in rooms A-G in sections 150 or 151 (clarifying information will be provided as it becomes available).

All of this costs money, so a GoFundMe effort has been set up to help to defray the participants' costs. If you are unable to donate money, please help by passing along the link.

Thank you!