Germans from Russia food culture cookbook released

A book on the food culture of the Germans from Russia has been completed after two years of collecting photos, recipes and memories.

“Ewiger Saatz — Everlasting Yeast,” a 120-page, full-color coffee table book, contains personal stories of gardening, butchering, baking, harvesting and surviving in three North Dakota counties settled mainly by Germans from Russia. The book also offers history and recipes for dough foods, sausages, soap and “everlasting” yeast.

Members of the Tri-County Tourism Alliance collected the information from Germans from Russia in Emmons, Logan and McIntosh counties. The archives will be housed in each county as well as the NDSU Germans from Russia Libraries and the North Dakota State Historical Society.

The goal of the book was to collect and preserve information from the last German-speaking citizens of the three counties about their customs, recipes and language.

The book will be offered for $50 plus tax and shipping of $15 until May 30. After that, the price will be $75 plus tax and shipping.

For more information, contact Sue Balcom at or call 701-527-5169. To order a book, send a $65 check to Tri-County Tourism Alliance, c/o Carmen Rath-Wald, NDSU Extension Service Logan County, 301 Broadway, Napoleon, ND 58561. Make checks to Tri-County Tourism Alliance and provide a complete mailing address.

For more information about the project, visit or

Shiitake and Chicken Lettuce Wraps

Preparation time: 5 minutes

Cooking time: 15 minutes

Yield: 4-6 servings (1 romaine lettuce leaf with 1 cup filling each)

2 teaspoons toasted sesame oil, divided

1 teaspoon olive oil

8 ounces shiitake or Portabella mushrooms, thinly sliced

1 boneless, skinless chicken breasts, pounded to 1/2-inch thickness and thinly sliced

1 teaspoon chili garlic sauce

1 small red bell pepper, thinly sliced

1 cup bean sprouts, rinsed

1/4 cup diagonally sliced green onions

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1 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon grated fresh ginger

1 fresh plum, diced (optional)

1 head romaine, Boston or Bibb lettuce

— Heat a large saute pan over medium high heat. Add 1 teaspoon sesame oil and olive oil. Add a single layer of mushrooms and cook, without stirring, for 3 minutes, until they begin to soften. Portabellas will take a little longer than shiitakes.

In a cup, mix 1/4 cup water and chili garlic sauce and pour in to pan, then add chicken. Cover and cook 5 minutes, then remove the lid, stir and cook another 3 minutes, or until chicken is cooked through. Add bell pepper, bean sprouts and onion and stir to heat through, about 2 minutes.

In a cup, mix soy sauce, remaining 1 teaspoon sesame oil, hoisin sauce, ginger, diced plum (if desired) and 2 tablespoons water. Add to skillet and bring to a boil. Spoon into lettuce cups, then roll. Serve immediately.

Per serving: 120 calories, 4.5g total fat, 0.5g saturated fat, 25mg cholesterol, 590mg sodium, 13g protein, 9g carbohydrates, 2g dietary fiber.

(Mushroom Council)