biig wrote:

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>>>> far. Does anyone have any idea what it may be. It wasn't just a
>>>> white sauce because the colour wasn't right. For dessert, we had
>>>> Rhubarb Plautz. I think it was a little like Barb's rhubarb
>>>> custard cake. ..........Sharon
>>>>
>>>>
>>>>
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>> Sharon,
>> I have a very old copy of The Mennonite Treasury of Recipes.printed
>> in Steinbach MB. It has a few recipes for the cream gravy for the
>> verenki. I am not sure about copyright issues for copying the recipes
>> here. If someone lets me know if it's ok I would post them. I see
>> that they have reprinted and updated this cookbook and have been
>> selling them at the local farmers market here. If you are interested
>> in a copy I could pick one up for you. I go drive past the Heritage
>> Village about once a month on my way to Winnipeg, but have never
>> stopped there.
>> Sounds like I should give it a try sometime soon.
>> oldhag
>
>
> If you were to stop at the Heritage site to have a meal, you would
> have to pay an entrance to the village. The restaurant is inside the
> park. We found it very interesting and enjoyed the meal. They have a
> gift shop too, but on our budget, I didn't look at the cookbooks. If
> there isn't a copyright issue, I'd appreciate knowing the recipes.
> Thanks........Sharon
>
Sharon,
The Savoury version of the Cream Gravy is real simple. Basically you
take a couple of tablespoons of butter and cook it until it is brown
then add 1 cup of Sour cream /heavy cream ( some of the recipes say
sour cream while others say heavy cream). Heat to boiling point.Salt and
pepper to taste. Serve. I bet the browning of the butter is what gives
it the colour. If you prefer the sweetened version omit the salt and
pepper and add sugar instead.
oldhag