Gertrude Schwaiger

Schwaiger, Gertrude (Trudi) born Strauhs in Perchtoldsdorf (near Vienna), Austria, died February 15, 2007, at the McKnight Place Assisted Living, in St. Louis, MO. Preceding her in death were her husband, Frank H Schwaiger, 1981; her brother Carl Strauhs, 1930; and her sister, Klara Hasslinger in 2001; she is survived by her son, Frank Schwaiger of St. Louis and daughter, Cheryl McKinley and husband C. Richard McKinley of Augusta, Missouri and Palm Desert, California; other survivors include Ulla Hasslinger, Weyarn, Germany, Stefanie Noelp, Herrieden, Germany and Isabel Hasslinger, Ansbach, Germany. Trudi was thankful to have many nieces and nephews, including Irene Aschinger of Fenton and Margaret Waelke of St. Louis, MO, Helga Schwarz of Freising, Germany, Gerhard Schwaiger of Munich, Germany, Katherine Mally-Siebler of Au, Germany, Otto Mally of Frieburg i. Br, Germany, Conrad Maderholz of Mainburg, Germany, Gilla Buechner of Germany, Fritz Klein of Brixen i. Th., Austria. She was a good friend to many , traveled widely and never lost her spirit of fun. A sports teacher and artisan by training, Trudi taught at the University of Munich until she was snatched from Germany in 1939 to marry Frank Schwaiger, Anheuser-Busch's world famous brewmaster for 40 years. Trudi was a supporter of classical music and its people. She also served as a sponsor for foreign students, sharing with them some of her own learning about coming to America. Trudi was a terrific cook and dynamic wife and mother. She continued her interests in the arts, culminating in the creation of 'the Schwaigerhof', a country home near Augusta, MO. In the opinion of her children and frequent guests, her culinary specialty was her venison. In the interests of perpetuating her accomplishment, please find her recipe as follows: Venison Roast (a.k.a, the mysterious pot in the garage), Leg or Saddle of Venison (any size) 2 Bay Leaves, Bacon 3 Carrots, Equal parts Dry White Wine, Vinegar and Water 1/4 bunch Parsley, 3 pieces Lemon 1/2 teaspoon Pepper, 1 small Cinnamon Stick Pinch of Rosemary, 1 cut up Onion, Remove surplus skin and fibers from venison. Using a larding needle (a very ominous object) lard heavily with bacon. Bring rest of ingredients to a boil, pour over meat and let stand 1 day in roasting pan (in a cool place). If meat is not covered by marinade, turn occasionally (a child is useful for this). Remove meat and brown on all sides. Heat marinade in pan; add meat; cover and bake at 400 degrees for about 3 hours, basting often (a child is not useful for this). If marinade is plentiful, use only part for roasting, adding the remainder during cooking and to the gravy. Remove meat and keep warm. Mix 1/2 cup Sweet or Sour Cream (surprise, as was not listed in above required ingredients) with flour. Stir into pan juices until thick. Add a bit of Lemon and Orange Juice, Sugar and Salt. (Note: Austrian recipes are full of a 'pinch of this and a bit of that', so good luck). Strain gravy, slice meat (with a long, very thin knife) and serve with raw-potato balls (which you should just have around somewhere), cooked Red Cabbage and Cranberry sauce. Makes 6 generous servings. (this was published in the St. Louis Symphony Cook boo k some time ago) Enjoy.Services: A celebration of Trudi's life will be held April 15th, 2007 at The Columbia, 5333 Columbia Avenue, St. Louis, MO. In lieu of flowers, memorials could be made to The Columbia Foundation, 5333 Columbia Avenue, St. Louis, Missouri. 63139 or FRESH Renewal Center, P.O. Box 219, Augusta, Missouri 63332.