Bonnie Whillock, e-mail message to Michael Miller.
Here is my recipe for Knoephla Soup. It is one of my favorites.
I am of the latest GR generation and have no memories of my own
except of family vacations to my Grandparent's farm in ND. The discussion
of GR food with my Dad has brought forth the sharing of his memories
with me, though, and has really meant a lot!
2 1/2 c. flour
2 eggs (beaten)
1/2 c. milk (luke warm)
2 t. salt
1 lb. hamburger
1/2 onion (chopped)
salt and pepper to taste
dash of Accent
Knead dough. Section off and roll out a small section at a time
until thin (individual preference on the thickness of the dough).
Take a knife and make 1 to 1 1/2 inch squares. Place a small amount
of meat mixture on square, fold diagonal corners over and press
tight, take other two diagonal corners and fold below and twist.
When done place all Knoephla in large pot of boiling water with
2 T. beef boullion, 1 bay leaf and salt and pepper to taste. Let
boil about 20 minutes, until meat is completely cooked. Dish out
and add sour cream. This will feed my family of 4.
I would love to see other variations of this recipe.
to use any images from the GRHC website may be requested
by contacting Michael