PART ELEVEN Ùsu Leut vo Yagada Index - Mountain Light School

LC: Homemade Noodles (Mrs. Adam P. Morasch)
2 c. unsifted flour (this means a glass measuring cup up to the top and not on the 1 c. mark)
4 whole eggs
Knead well (this is very important). Cut into 4 pieces and roll out paper thin. Place on towel till
partially dry (like chamois skin). Fold and cut thin, allow to dry. To use as a casserole, brown in butter bread
crumbs. Then take a kettle large enough with boiling water in it. Add salt. Boil noodles but do not over boil
(this is important). Drain water off. Melt ½ lb. butter, add to boiled noodles. Mix well, add browned crumbs.
Keep warm till ready to serve.
How Grandpa (Karl) Scheuerman Cooked a Turkey
Fill turkey with dressing and wrap in aluminum
foil. Put in roaster, cover about 10:30 p.m. and put
in oven at 210 degrees.
Leave in oven all night. Don’t look until 1 hour before dinner.
Can be browned under broiler a few minutes; dinner about 2:00 p.m.
Edwin and Aunt Evelyn Reich operating on a turkey at Grandpa Scheuerman’s in
Endicott, c. 1960.
SFC: Wurst (Pork Sausage)
1 hand of casing per 100-125 pounds of meat
For every 100 pounds of meat:
5 toes garlic, crushed and added to 1 cup of water
1 ¾ pounds of salt (2 4/5 cups)
3 oz. pepper (13 ½ Tbsp.)
Smoke approximately 3 hours with damp or green apple wood. (I can attest from personal
experience that Uncle Ray also added one can of beer to this mix.)
ECB I: Potato Sausage (Wilma Schierman [Grandma Morasch’s sister, Ann Stoner’s mother])
2 lb. hamburger 4 lb. ground up potatoes
2 lb. fresh ground pork ½ ground onion
2 level Tbs. salt garlic salt
Mix together well, if mixture feels too dry, add water till medium thin. (A lot depends on potatoes,
some are more watery than others.) This may be stuffed using approximately ½ lb. casing for this recipe, or you
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