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Free Books / Cooking / Mom's Best Recipes Vol 3 / |  |
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704 - Schnitz and Knepp |
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Free Books / Cooking / Mom's Best Recipes Vol 3 / | |
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704 - Schnitz and Knepp |
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(by Grandma Pauline (Tharp) Herman)
1 - 3lb. ham end
2 quarts ham broth (you'll get this from cooking the ham)
4 cups dried apples (these are called "schnitz")
2 TBSP brown sugar
4 tsp. baking powder
2 cups flour
1 beaten egg
2 TBSP melted butter
1 tsp. salt
1/2 tsp. pepper
milk, enough to make the dumplings ("knepp") stiff
Wash the dried apples in cold water--place them in a bowl, cover them with cold
water, place saran wrap on the top and let them sit on the counter overnight. Cook
the ham end with water for about 3 hours until it's tender. Pour the ham broth into a
large container. Measure out 8 cups (which makes 2 quarts) and pour it into a Dutch
oven--if you don't have enough to make 8 cups use water as a substitute. Cut the
ham into bite sized pieces and add to the broth in the Dutch oven. Drain the apples
and add them to the ham/broth. Bring to a boil, then boil for 1 hour (stir every 15
minutes or so). While the ham/apple mixture is cooking, make the dumplings (knepp)-
-in a bowl add flour, salt, pepper, and baking powder--stir. Add the beaten egg-stir.
Add melted butter--stir. Add enough milk to make the batter stiff. After the ham/apple
mixture has boiled for an hour, add the brown sugar and stir. Drop tablespoonfuls of
the dumpling dough into the ham/apple mixture. Put a lid on the Dutch oven and cook
for 15 minutes over medium heat (DO NOT take off the lid before the 15 minutes are
up or the dumplings will fall and get heavy). Serve.
Continue to:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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