Apples and Buttons (Schnitz Un Knepp)

Title:
Apples and Buttons (Schnitz Un Knepp)

Yield:
1 Servings

Categories:
Penndutch,
Ham




Ingredients:





     3 lb Ham


     1 qt Apple, dried


     2 tb Brown sugar


     2 c  Flour


          Milk


     4 ts Baking powder


   1/4 ts Pepper


     1    Egg, well beaten


     3 tb Butter, melted


     1 ts Salt






 *** My notes: I think the recipes in this cookbook all assume using a


 whole, uncooked ham. I would omit the step of boiling ham for 3 hours if


 using a cooked ham. Pick over and wash dried apples. Cover with water and


 let soak over night or for a number of hours. In the morning, cover ham


 with cold water and let boil for 3 hours. Add the apples and water in which


 they have been soaked and continue to boil for another hour. Add brown


 sugar. Make dumplings by sifting together the flour, salt, pepper and


 baking powder. Stir in the beaten egg, milk (enough to make fairly moist,


 stiff batter), and melted butter. Drop the batter by spoonfuls into the hot


 liquid with the ham and apples. Cover kettle tight and cook dumplings for


 15 minutes. Serve piping hot on large platter. Source: Pennsylvania Dutch


 Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini