Recipe - Schnitz Und Knepp

1 qt Dried apple slices
1 3lb piece smoked ham; bone
in
2 cup Flour
One half teaspoon Salt
4 teaspoon Baking powder
One fourth teaspoon Fresh ground black pepper
1 Egg; beaten
3 tablespoon Salad oil
4 tablespoon Milk

The name of this dish, literally translated, means "Apples and Buttons."
It is a souphamandapplestewdumplingtype dish that could only have
come from the kitchen of a woman who had to keep her menfolk heavy and
healthy. It worked!

Soak the dried apple slices in water to cover overnight.

Place a 12quart covered stockpot on the stove and add the ham piece.
Barely cover with water and bring to a boil. Reduce heat, cover, and simmer
for 2 hours. Then add the apples along with the water in which they soaked.
Cover and simmer for 40 minutes.

In the meantime, make the dumpling batter. Mix all the dry ingredients
together in a mixing bowl. Mix the liquids together and stir into the
flour. Drop by small spoonful into the boiling ham and apple broth. Cover
and simmer, without lifting the lid, for 20 minutes. You will have better
luck if you make these dumplings very small. A measuring teaspoonful should
be ample.

Serve on a very large platter so that each person may have a little ham
along with their "Apples and Buttons."

Serve with pickles, Cabbage and Salt Pork, and Pickled Eggs.

NOTE: If you are not used to noodletype dumplings such as these, then
you can try making this dish with our dumpling recipe.

TIME INCLUDES OVERNIGHT SOAKING

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.