[Ger-Poland-Volhynia] Food

[Edelgard Strobel]

I have the following recipe for

Baked Knephla

1 egg, lightly beaten   1 lb. bacon, cut in 1" squares
1/2 tsp. salt               1/2 c. onion
1/2 c. milk                 3 to 4 potatoes, peeled & cubed
1 1/4 c. flour                2 qt. water
1pt. cream                 1 tsp. salt

(c = cup, tsp. = tablespoon)

Mix egg, salt, milk and flour to make a stiff dough. Shape dough into 
several logs. Bring water with salt to a boil. Add potatoes to water. Cook 
20 minutes; strain. Pour into a 9x13 inch pan. Brown onion with bacon. Pour 
over Knephla in pan. Then pour cream over all. Top with bread cubes browned 
in butter. Bake at 350 ° for 30 - 40 minutes.

Maybe this is what you are looking for.

Other words for Knephla are knepfla, kneph, knepp, knipfla, knoepfla, 
knipfels, knoepfel, koechlal, keelki, nipfla, schnitz. Knepfla is the 
Alemanian word for High German Knöpfchen = little button.
The Alemanian dialect is spoken in the Baden-Wuerttemberg and Switzerland 
area.

With google you can find many more Knepfla recipes.

Kind regards from Germany,

Edelgard (Strobel)


----- Original Message ----- 
From: "josie Schmidt" <josie_schmidt at hotmail.com>
To: <ger-poland-volhynia at eclipse.sggee.org>
Sent: Monday, September 29, 2008 10:04 PM
Subject: Re: [Ger-Poland-Volhynia] Food


>I just rememebered the name and it was german and I am probably spelling it 
>wrong but it was Knepft with silent k.
>
> Also thanks for the information about Heidelberg. Every piece of 
> information I get is greatly appreciated.
>
> Josie
>
>
>
>> From: grannyblue at peoplepc.com> To: ger-poland-volhynia at eclipse.sggee.org> 
>> Date: Mon, 29 Sep 2008 14:17:12 -0400> Subject: [Ger-Poland-Volhynia] 
>> Food> > Rita Lyster asked about a recipe for potato dumplings. I'm afraid 
>> I don't> have an exact recipe but I would like to share this story told 
>> by my Uncle> Ed, now deceased, (in his own words) about potato dumplings 
>> and pancakes> growing up during the depression in Michigan. I think it 
>> indicates how the> original recipe may have been adapted and was still 
>> served with "bacon" and> onions.> > "Supper? Oh yeah, I forgot to 
>> mention, if we were lucky to get a sack of> potatoes along with the sack 
>> of flour, a scoop of lard, kind of second hand> stuff, a bag of salt and 
>> were very lucky to still have one meat "stamp" left> from last month's 
>> quota, you could get a chunk of saltpork,. Now that went> mighty good 
>> mixed in with that batch of potato-dumplings Mom used to make> every now 
>> and then. It's surprising how our Mothers used to be able to cut> up a 
>> little chunk of salt pork into little nibblets, mix a handful of finely> 
>> chopped up onion tops, toss them into a pan of hot simmerin ' lard, let 
>> it> all sizzle a while, till the kitchen started to get a bit blue from 
>> their> smoke, then she would dump the whole batch, lard and all, into the 
>> big pot> of potato dumplings after they were drained off and were cooled 
>> enough to> stir all that stuff together, to make sure our whole family of 
>> seven will> all get a few nibbles of pork chips and burnt onion tops 
>> along with those> well lubricated dumplings! .....................All the 
>> kids, German,> Polock, Belgian, even French & Italian in our neighborhood 
>> learned to like> Potato pancakes, even if it was a German Polock 
>> specialty! Our Mothers> sometimes had a whole stack of them, sometimes 
>> six inches up, didn't make no> matter to us kids."> > Cynthia Howland> > 
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