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#11
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I searched on Google for "german potato dumplings" and found
Kartoffelklosse. The recipe at the following site described putting various things in the middle of them. It does not mention salt pork, but I'm pretty sure this is what you are looking for. Bev in TX D Curtis wrote: .... portion snipped Mom made sauerbraten that was heavenly, and her parents came to WI from CN solely to make us some potato dumplings that in hindsight were delicious but at the time we kids turned our noses up at. Would anyone know this dumpling and how to make it if I told you it was made with grated potatos and a piece of *raw* salt pork was tucked inside? It was boiled and then served with melted butter on it. They were heavier than sin. |
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#13
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Diana - here's one from my grandmas cookbook....
Mandelkraenzchen (Almond Cookies) 1 cup butter 1 cup sugar 3 egg yolks, beaten 4 cups flour 1 egg white mixture of 1/4 cup finely chopped almonds, 1/3 cup sugar and 1 tsp. cinnamon Cream butter and sugar. Add yolks, then flour to make a stiff dough. Roll out thin on floured board. Cut with doughnut cutter. Place cookie rings on greased cookie sheet; place small circles on a seperate cookie sheet. Brush with egg white adn sprinkle with almonds, sugar and cinnamon mixture. Bake at 350 degrees F. 12 to 15 minutes until golden brown. Tina |
#14
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Mmmm I can almost smell them baking now. Its one I shall try this
Christmas for sure! At least we know can see that mandel means almond in Swedish. Thanks Tina! Di Tina wrote: Diana - here's one from my grandmas cookbook.... Mandelkraenzchen (Almond Cookies) 1 cup butter 1 cup sugar 3 egg yolks, beaten 4 cups flour 1 egg white mixture of 1/4 cup finely chopped almonds, 1/3 cup sugar and 1 tsp. cinnamon Cream butter and sugar. Add yolks, then flour to make a stiff dough. Roll out thin on floured board. Cut with doughnut cutter. Place cookie rings on greased cookie sheet; place small circles on a seperate cookie sheet. Brush with egg white adn sprinkle with almonds, sugar and cinnamon mixture. Bake at 350 degrees F. 12 to 15 minutes until golden brown. Tina |
#15
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Krepkokker? My husband's parents were both born in Sweden. The first
time he took me home to meet his family, this dish was served. I looked at it, then I looked at my husband to be, and just "knew" I was going to embarrass him because, frankly, they looked like Brillo pads (well, almost). Besides the salt pork, his mother also added something else; can't remember if it was cloves or nutmeg. They are so good, but I'm the only non-Swede in the family who eats them. They're great with ligonberries on top of the butter. I've made the skorpor with cardamom for my oldest son because I shared some with him that we had gotten from my mother-in-law. Don't make it often because it takes too many steps, but he still asks for it every once in awhile. This one is a sweet yeast bread that is baked, cut into slices, then strips, and dried in the oven with the heat turned off and the door ajar. D Curtis wrote: All this talk of sauerbraten started me thinking again about the foods my mom made. Her parents and grandparents came from Sweden. She and they made some wonderful dishes for us. Mom made sauerbraten that was heavenly, and her parents came to WI from CN solely to make us some potato dumplings that in hindsight were delicious but at the time we kids turned our noses up at. Would anyone know this dumpling and how to make it if I told you it was made with grated potatos and a piece of *raw* salt pork was tucked inside? It was boiled and then served with melted butter on it. They were heavier than sin. The other thing Mom made that I havent been able to recreate even with her recipe is Mandelskarpe. I think that is how it is spelled, tho in doing a little poking around the net I believe Mom spelled it phonetically. It is an almond cookie. The recipe says to bake it in a long flat loaf, then cut it and dry quickly (sort of like a rusk?) but mine takes a long time to bake initially, much longer than its supposed to and the bottom burns. Then the second drying process is described very vaguely. If I could make this cookie correctly I would savor it dunked in coffee every day, and thank the recipe fixer in my mind as I ate. Diana PS, Mom served her sauerbraten with mashed potatoes, the sauce from the 'braten was full of carrots and onions and rich with gingersnaps. Mmmmmm Toni Schneidt wrote: Has anyone ever made Sauerbraten? I am making it for this weekend, and need to know what to serve with it. I still need to get the juniper berries........ Toni |
#16
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I forgot to mention she also had finely chopped onion.
Phyllis Nilsson wrote: Krepkokker? My husband's parents were both born in Sweden. The first time he took me home to meet his family, this dish was served. I looked at it, then I looked at my husband to be, and just "knew" I was going to embarrass him because, frankly, they looked like Brillo pads (well, almost). Besides the salt pork, his mother also added something else; can't remember if it was cloves or nutmeg. They are so good, but I'm the only non-Swede in the family who eats them. They're great with ligonberries on top of the butter. I've made the skorpor with cardamom for my oldest son because I shared some with him that we had gotten from my mother-in-law. Don't make it often because it takes too many steps, but he still asks for it every once in awhile. This one is a sweet yeast bread that is baked, cut into slices, then strips, and dried in the oven with the heat turned off and the door ajar. D Curtis wrote: All this talk of sauerbraten started me thinking again about the foods my mom made. Her parents and grandparents came from Sweden. She and they made some wonderful dishes for us. Mom made sauerbraten that was heavenly, and her parents came to WI from CN solely to make us some potato dumplings that in hindsight were delicious but at the time we kids turned our noses up at. Would anyone know this dumpling and how to make it if I told you it was made with grated potatos and a piece of *raw* salt pork was tucked inside? It was boiled and then served with melted butter on it. They were heavier than sin. The other thing Mom made that I havent been able to recreate even with her recipe is Mandelskarpe. I think that is how it is spelled, tho in doing a little poking around the net I believe Mom spelled it phonetically. It is an almond cookie. The recipe says to bake it in a long flat loaf, then cut it and dry quickly (sort of like a rusk?) but mine takes a long time to bake initially, much longer than its supposed to and the bottom burns. Then the second drying process is described very vaguely. If I could make this cookie correctly I would savor it dunked in coffee every day, and thank the recipe fixer in my mind as I ate. Diana PS, Mom served her sauerbraten with mashed potatoes, the sauce from the 'braten was full of carrots and onions and rich with gingersnaps. Mmmmmm Toni Schneidt wrote: Has anyone ever made Sauerbraten? I am making it for this weekend, and need to know what to serve with it. I still need to get the juniper berries........ Toni |
#17
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YES!!! its Krepkokker! And Mandel skorper is the right name too! Thank
you! (now I know I am remembering things right if you know of it too. It was a lengthy process as I remember and for the effort they got fist sized heavy *things*, but time has changed the memory of them and now they sound heavenly for a cold day's meal. Soooo.. what time will dinner be? Diana Phyllis Nilsson wrote: I forgot to mention she also had finely chopped onion. Phyllis Nilsson wrote: Krepkokker? My husband's parents were both born in Sweden. The first time he took me home to meet his family, this dish was served. I looked at it, then I looked at my husband to be, and just "knew" I was going to embarrass him because, frankly, they looked like Brillo pads (well, almost). Besides the salt pork, his mother also added something else; can't remember if it was cloves or nutmeg. They are so good, but I'm the only non-Swede in the family who eats them. They're great with ligonberries on top of the butter. I've made the skorpor with cardamom for my oldest son because I shared some with him that we had gotten from my mother-in-law. Don't make it often because it takes too many steps, but he still asks for it every once in awhile. This one is a sweet yeast bread that is baked, cut into slices, then strips, and dried in the oven with the heat turned off and the door ajar. D Curtis wrote: All this talk of sauerbraten started me thinking again about the foods my mom made. Her parents and grandparents came from Sweden. She and they made some wonderful dishes for us. Mom made sauerbraten that was heavenly, and her parents came to WI from CN solely to make us some potato dumplings that in hindsight were delicious but at the time we kids turned our noses up at. Would anyone know this dumpling and how to make it if I told you it was made with grated potatos and a piece of *raw* salt pork was tucked inside? It was boiled and then served with melted butter on it. They were heavier than sin. The other thing Mom made that I havent been able to recreate even with her recipe is Mandelskarpe. I think that is how it is spelled, tho in doing a little poking around the net I believe Mom spelled it phonetically. It is an almond cookie. The recipe says to bake it in a long flat loaf, then cut it and dry quickly (sort of like a rusk?) but mine takes a long time to bake initially, much longer than its supposed to and the bottom burns. Then the second drying process is described very vaguely. If I could make this cookie correctly I would savor it dunked in coffee every day, and thank the recipe fixer in my mind as I ate. Diana PS, Mom served her sauerbraten with mashed potatoes, the sauce from the 'braten was full of carrots and onions and rich with gingersnaps. Mmmmmm Toni Schneidt wrote: Has anyone ever made Sauerbraten? I am making it for this weekend, and need to know what to serve with it. I still need to get the juniper berries........ Toni |
#18
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This was one of my husband's favorite foods and they used to have
contests to see who could eat the most (holidays only since they took so long to make). Now, alas, in an effort to preserve what kidney function he has left, he can no longer eat potatoes in any form unless they have been soaked overnight in 5x the amount of water as there is potato, drained, rinsed, and then cooked in 5x as much water as there is potato. But they were soooooo good. D Curtis wrote: YES!!! its Krepkokker! And Mandel skorper is the right name too! Thank you! (now I know I am remembering things right if you know of it too. It was a lengthy process as I remember and for the effort they got fist sized heavy *things*, but time has changed the memory of them and now they sound heavenly for a cold day's meal. Soooo.. what time will dinner be? Diana Phyllis Nilsson wrote: I forgot to mention she also had finely chopped onion. Phyllis Nilsson wrote: Krepkokker? My husband's parents were both born in Sweden. The first time he took me home to meet his family, this dish was served. I looked at it, then I looked at my husband to be, and just "knew" I was going to embarrass him because, frankly, they looked like Brillo pads (well, almost). Besides the salt pork, his mother also added something else; can't remember if it was cloves or nutmeg. They are so good, but I'm the only non-Swede in the family who eats them. They're great with ligonberries on top of the butter. I've made the skorpor with cardamom for my oldest son because I shared some with him that we had gotten from my mother-in-law. Don't make it often because it takes too many steps, but he still asks for it every once in awhile. This one is a sweet yeast bread that is baked, cut into slices, then strips, and dried in the oven with the heat turned off and the door ajar. D Curtis wrote: All this talk of sauerbraten started me thinking again about the foods my mom made. Her parents and grandparents came from Sweden. She and they made some wonderful dishes for us. Mom made sauerbraten that was heavenly, and her parents came to WI from CN solely to make us some potato dumplings that in hindsight were delicious but at the time we kids turned our noses up at. Would anyone know this dumpling and how to make it if I told you it was made with grated potatos and a piece of *raw* salt pork was tucked inside? It was boiled and then served with melted butter on it. They were heavier than sin. The other thing Mom made that I havent been able to recreate even with her recipe is Mandelskarpe. I think that is how it is spelled, tho in doing a little poking around the net I believe Mom spelled it phonetically. It is an almond cookie. The recipe says to bake it in a long flat loaf, then cut it and dry quickly (sort of like a rusk?) but mine takes a long time to bake initially, much longer than its supposed to and the bottom burns. Then the second drying process is described very vaguely. If I could make this cookie correctly I would savor it dunked in coffee every day, and thank the recipe fixer in my mind as I ate. Diana PS, Mom served her sauerbraten with mashed potatoes, the sauce from the 'braten was full of carrots and onions and rich with gingersnaps. Mmmmmm Toni Schneidt wrote: Has anyone ever made Sauerbraten? I am making it for this weekend, and need to know what to serve with it. I still need to get the juniper berries........ Toni |
#19
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For some reason kidney function seems more important than potato
dumplings. I wonder if my Mom missed them when she lost her kidney function. I didnt even realize at that time she had to be careful about them. Diana Phyllis Nilsson wrote: This was one of my husband's favorite foods and they used to have contests to see who could eat the most (holidays only since they took so long to make). Now, alas, in an effort to preserve what kidney function he has left, he can no longer eat potatoes in any form unless they have been soaked overnight in 5x the amount of water as there is potato, drained, rinsed, and then cooked in 5x as much water as there is potato. But they were soooooo good. D Curtis wrote: YES!!! its Krepkokker! And Mandel skorper is the right name too! Thank you! (now I know I am remembering things right if you know of it too. It was a lengthy process as I remember and for the effort they got fist sized heavy *things*, but time has changed the memory of them and now they sound heavenly for a cold day's meal. Soooo.. what time will dinner be? Diana Phyllis Nilsson wrote: I forgot to mention she also had finely chopped onion. Phyllis Nilsson wrote: Krepkokker? My husband's parents were both born in Sweden. The first time he took me home to meet his family, this dish was served. I looked at it, then I looked at my husband to be, and just "knew" I was going to embarrass him because, frankly, they looked like Brillo pads (well, almost). Besides the salt pork, his mother also added something else; can't remember if it was cloves or nutmeg. They are so good, but I'm the only non-Swede in the family who eats them. They're great with ligonberries on top of the butter. I've made the skorpor with cardamom for my oldest son because I shared some with him that we had gotten from my mother-in-law. Don't make it often because it takes too many steps, but he still asks for it every once in awhile. This one is a sweet yeast bread that is baked, cut into slices, then strips, and dried in the oven with the heat turned off and the door ajar. D Curtis wrote: All this talk of sauerbraten started me thinking again about the foods my mom made. Her parents and grandparents came from Sweden. She and they made some wonderful dishes for us. Mom made sauerbraten that was heavenly, and her parents came to WI from CN solely to make us some potato dumplings that in hindsight were delicious but at the time we kids turned our noses up at. Would anyone know this dumpling and how to make it if I told you it was made with grated potatos and a piece of *raw* salt pork was tucked inside? It was boiled and then served with melted butter on it. They were heavier than sin. The other thing Mom made that I havent been able to recreate even with her recipe is Mandelskarpe. I think that is how it is spelled, tho in doing a little poking around the net I believe Mom spelled it phonetically. It is an almond cookie. The recipe says to bake it in a long flat loaf, then cut it and dry quickly (sort of like a rusk?) but mine takes a long time to bake initially, much longer than its supposed to and the bottom burns. Then the second drying process is described very vaguely. If I could make this cookie correctly I would savor it dunked in coffee every day, and thank the recipe fixer in my mind as I ate. Diana PS, Mom served her sauerbraten with mashed potatoes, the sauce from the 'braten was full of carrots and onions and rich with gingersnaps. Mmmmmm Toni Schneidt wrote: Has anyone ever made Sauerbraten? I am making it for this weekend, and need to know what to serve with it. I still need to get the juniper berries........ Toni |
#20
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Pig is a firm believer in spaetzle as a side dish to anything German.
Of course, Pig is a firm believer in spaetzle, regardless of what it's with. Spaetzle as a side dish to burgers would work for me. g --pig On 10/5/05 11:44, in article dqT0f.972$dl.396@trnddc08, "Toni Schneidt" wrote: Has anyone ever made Sauerbraten? I am making it for this weekend, and need to know what to serve with it. I still need to get the juniper berries........ Toni |
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