"Hunger is the best sauce in the world."--Cervantes

Knepfla Recipe

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This recipe for Knepfla, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Margie Satrang
Added: Monday, December 03, 2007

Category:

Ingredients:
2 cups flour
1/4 tsp baking powder
water to make a soft dough
May use 1 egg (I do)

1-2 potatoes

bread crumbs
butter
onion salt

Directions:
Mix dough well. Put peeled and cubed potatoes into salted water to boil. Boil. Take bun size pieces of dough and flatten. Cut into small bits letting it drop into boiling water. (The size of unshelled peanuts) Boil about 5 minutes. They will float to the top. Drain well. Heat butter in the kettle and drop bread crumbs in and brown. Add some onion salt to. Take off heat, be careful not to burn. Add knepfla and mix.

Personal Notes:
Serve with sauerkraut and ribs. You may dip knepfla in sour cream or Clyde likes butter. Our family loves it!! When we are all together our grandsons all take part in the preparation!!!

 

 

 

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