September 9, 2010
Recipes from Martha Ruth Leonard
Schnitz un Knepp (Apples & Dumplings)
2 cups dried apples
4 tsps. baking powder
The day before, cover the apples with water and let soak overnight. Next day, place the ham in a kettle, cover with cold water, bring to a boil and simmer, covered, about two hours. Add apples, soaking water and brown sugar and cook one hour longer.
prepare dumplings, combing the flour, baking powder and salt. Stir in
the egg, butter and enough milk to make a fairly stiff batter. Drop the
batter by spoonfuls into the simmering apple and ham mixture. Cover and
let cook 30 minutes. Yield: 6-8 servings.
1 large onion, finely
Brown the pork cubes in the lard. Add the onion and caraway seeds and cook five minutes longer. Season with salt and pepper. Add the bread and broth, bring to a boil and simmer until pork is tender and cooked, about two hours. Stir in the beer, just before serving. Six servings.
News: (662) 252-4261 or firstname.lastname@example.org
Questions, comments, corrections: email@example.com
©2004, The South Reporter, All Rights Reserved.
No part of this site may be reproduced in any way without permission.
The South Reporter is a member of the Mississippi Press Association.
Site managed and maintained by
South Reporter webmasters Linda Jones, Kristian Jones
Web Site Design - The South Reporter
Back | Top of Page