"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Case Noodle Recipe

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This recipe for Case Noodle, by , is from The Mai Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Mai

Category:
Category:

Ingredients:  
Ingredients:  
36 ounces Large Curd Cottage Cheese (drained)
3 Slices White Bread
1 tablespoon Butter
1 tablespoon Diced Onion
1/2 teaspoons Allspice
1 Egg
4 1/2 cups Flour
1/2 teaspoons Salt
5 Eggs
1/3-1/2 cup Warm Water

Directions:
Directions:
1. Cube white bread and brown in 1 Tbsp butter with onion and 1/2 tsp allspice.
2. Mix cottage cheese with 1 egg and bread mixture.
3. Set aside.
4. Mix 4 1/2 cups flour, 1/2 tsp salt, and 5 eggs.
5. Add warm water and knead well.
6. Roll dough on floured surface until it is about 1/8 in. thick 7. Cut into 4-5 in squares.
8. Put 2-3 Tbsp of cottage cheese mixture in center of squares of dough.
9. Pinch corners of dough together and seal seams.
10. Drop pockets into salted, boiling water, seam side down.
11. Boil 5 mins after water returns to rolling boil.
12. Removed from water with slotted spoon.
13. Put dumplings into colander to drain.
14. Serve with hot cream, with salt added to taste.

Personal Notes:
Personal Notes:
Can be frozen while uncooked. Do not thaw. Drop into boiling water frozen. Boil about 15 mins.

 

 

 

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