• Main Dishes
• Soups
• Dumplings
• Noodles
• Pancakes
• Sides 

• Sauces 
• Strudel 
• Yeast Baking 
• Dessert
• Memoirs 
• Cookbooks

Anne Dreer

Recipe Coordinator

     As a young second World War refugee child from Croatia I lived in Austria and Germany. When I was about thirteen in Germany I became very interested in the the weekly recipes on our ‘tear off’ wall calendar.
     Living in extreme poverty I of course had no chance to try out those recipes. I never the less collected and saved them. I still have some of them. When I was fifteen my mother was hospitalized and  I had to ‘keep house’ for my three brothers. My father had already emigrated to Canada. It was during advent and on a very tight budget I tried out some cookie recipes. I also had to cook our meals. Often there was only Süsskraut (without  meat) and bread (without butter) for lunch or boiled rice for supper. ~Anne Dreer

Rose Vetter

Editorial Coordinator

When it comes to cooking, my mother was my greatest source of inspiration.  Having lost her mother at the tender age of two years, she grew up being abused at the hands of her stepmother.  When Rosa was barely twelve years old, she was taken to the city of Neusatz to work as a maid.  There, under the strict tutelage of her “Herreleit” employers, she became an excellent cook – and never looked back. 
     Mother cooked with a passion and took great pride in her cooking.  She was a perfectionist, always maintaining that food should not only taste good, but look appetizing as well; also, one should never stray far from the stove while cooking.  Her strudels were masterpieces and have become legendary among our family and friends.  I have fond memories of helping mom pull out the paper-thin strudel dough, each one of us on opposite sides of the table, being careful not to make any holes.  During the post-war years, when, as refugees, we lived on various farms in Germany, mom would naturally help out in the kitchen.  She would introduce Danube Swabian dishes; and when there was little else left to eat, there were always ingredients at hand to make a simple Einbrennsupp, which became a great favourite of our host families. ~Rose Vetter