One way to keep Mom out of the kitchen this Mother’s Day is by taking her to lunch. Jeannie Munsch will be cooking German Wedding Roast to serve this Sunday at the Great Bend American Legion Post 180, 1011 Kansas Ave., from 11 a.m. to 2 p.m.
The menu will include mashed potatoes and gravy, corn, green beans, rolls and dessert. Cost is $14 per person, and $7 for kids 12 and under.
This is the third year for Munsch to prepare her German Wedding Roast for the American Legion, but she’s been cooking for more than 30 years. The recipe dates back at least to the 1930s, when her grandmother started cooking for weddings.
Her mother carried on the tradition and then it was handed down to Munsch, who grew up in the Volga-German community of Schoenchen in Ellis County.
The recipe uses pickling spices, which are added for flavor but not actually eaten. Munsch used to tie the spices in cheesecloth, but has found it works better to place them in tea balls.
Jeannie Munsch's German Wedding Roast
20 Pounds beef roast, diced
2 bay leaves
2 tablespoons pickling spice, divided
seasoning mixture (salt, pepper, garlic salt and onion powder)
1 1/2 medium onions, chopped
Place a layer of onions and seasoning in the bottom of an 18-quart electric roasting pan. Add layers of beef roast and seasoning.
Place pickling spice in two tea balls and place in roaster, along with the bay leaves. Cook at 250 to 300 degrees until the meat is warm, then increase temperature to 350 degrees. Cook for about four hours.
Put the roast and onions in a clean roaster. Strain everything and remove the tea balls. Pour the juice over the roast. Reheat and serve the following day.
Here's another "wedding" recipe to try:
Roast Beef Wedding Soup
3 pounds beef roast, diced
1 pound liver, diced
1 medium onion
1/2 pint whipping cream
3 teaspoons vinegar
Salt and pepper to taste
In a 3-quart pan, cook roast, liver, salt, pepper and onion until very tender in approximately 2 quarts water. When meat is tender, add cream and vinegar; simmer.