Directions: |
Directions:Fill large kettle full of water. Peel potatoes, cut into 1-inch chunks, and put into boiling water.
Dough directions:
Mix all ingredients together with a spoon, and let it stand a few minutes. Knead by hand to finish it. Cut into sections that lay easily in your hand and cut off bite-sized pieces of the dough with scissors. Drop dough into boiling salt water. The kloesse are done when the potatoes are tender. Pour off all the water.
Brown crumbs:
Melt 1 cube margarine or butter in large skillet. Brown butter a little, then add 5 c bread crumbs. Stir until crumbs are golden brown. This makes 3 c browned crumbs.
Finish:
Put half of cooked kloesse in bowl. Sprinkle ¼ c browned butter or margarine over kloesse. Sprinkle a scant ⅓ c of browned bread crumbs. Spread over half the kloesse and repeat browned butter and crumbs. Then pour 1½ c heated cream over all. Use half and half or whipping cream.
To make it for two people: 2 med potatoes, 1 t salt, 3 c flour, 2 eggs, 1⅛ c water, 1½ t baking powder.
Grandma Lydia Hopp gave this recipe to Georgia and Stan Miller on September 20, 1981.
Lydia Eckhardt Hopp |
Personal
Notes: |
Personal
Notes:
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FAMILY STORY - ODESSA DEUTSCHES FEST
Stan (Skip) & Georgia have gone to the Deutsches Fest every year, except for two. When Grandma Lydia welcomed her family to the Odessa Deutsches Fest, the third weekend of September, she had cooked scrumptious German food. When we arrived at her house, she had a roasting pan of Kloesse already cooked. Her secret 'sauce' was bread crumbs sautéed in butter. She would pour this over the top and it was ready to eat. The aroma of the butter and browned bread crumbs was an indication of the 'goodness' to come. She always had a crock of dill pickles on top of the clothes dryer ready to eat. Cabbage rolls and other German food was always in the oven for us to fix a plate any time. She was an excellent cook; she spoiled us and anyone who visited.
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This recipe for KARTOFFEL UND KLOESSE #2 is from