tag:blogger.com,1999:blog-2614871313281894014.post4537348277090962843..comments2023-04-18T13:01:00.247+02:00Comments on Ramblin' Fam: adventures with mama graham part 3, 4, and 5Blaine Familyhttp://www.blogger.com/profile/04994256003695891154noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2614871313281894014.post-9302731964274061672010-12-08T04:19:28.608+01:002010-12-08T04:19:28.608+01:00his. hair. has got to go.
hahaha love you all!his. hair. has got to go. <br />hahaha love you all!Libbeyhttps://www.blogger.com/profile/01902667924041073555noreply@blogger.comtag:blogger.com,1999:blog-2614871313281894014.post-11386735599987577042010-12-07T22:16:01.039+01:002010-12-07T22:16:01.039+01:00I forgot to mention, season water for grumbeda wit...I forgot to mention, season water for grumbeda with enough salt to taste salty. The spuds and dough will absorb the salt. If you don't use enough salt in the water, you can always add more when you are slurping away.Kathy Kellyhttps://www.blogger.com/profile/10180778581912735570noreply@blogger.comtag:blogger.com,1999:blog-2614871313281894014.post-8071626924152024862010-12-07T22:13:26.061+01:002010-12-07T22:13:26.061+01:00Katie! I have an idea! German food, hummm, how ab...Katie! I have an idea! German food, hummm, how about grumbeda snitch und knip? Or Puppy Dog Tails, or Sauvakrautknip? Simple stuff and so filling and gut!<br />For all three recipes make a simple egg noodle dough: 1 cup flour, 1 egg, salt, tsp water. May have to adjust water if needed (less if too sticky - then you just add a bit more flour - ok. Next: combine and make into a dough ball. <br /><br />To make the grumbeda: In a large kettle, fry up some chopped onions with butter or shortning, they need to smell like they are burning, then they are just right. Add a quart or more water to it (be careful cause it will spit at you), bring to a boil, add 1 tbl of pickling spices. Peal 3 potatoes, cube and put into the pot, cooking them until soft. (you can grind the spices up and then you don't have to bite into a really hot spice or bitter one). Once water is boiling, tear off bites of the dough ball and drop into the water. When you have finished with the dough, cover pot with lid, turn down stove and simmer. Usually takes about 15 minutes for the knip to be done. Be careful when you serve a bowl full, cause it can be very hot and burn your tongue! Eat until your belly feels like it is going to explode, and then have another bowl!<br />Puppy dog tails: same dough. 2 or more potatoes sliced. Shortening to fry spuds and tails. Start the spuds first (season salt & Pepper), fry until one side is crispy. Turn them over. Now take the dough and pinch off the size of a golf ball and roll in your hand until it looks like a puppy tail. Pop them into the spuds. Put enough water in the frying pan to slightly cover the spuds and tails. Cover. They are done when you can smell burn. Katsup is really yummy on this.<br />Sauverkrautknip: Same dough. I can sauerkraut. Shortening. Frying pan. Pinch off chunks of dough into hot grease. When all the dough is in the pan, throw the can of opened undrained kraut all over the top. You can add onions if you wan. Cover. Turn down heat to medium low. When you smell burning sauerkraut it is done. <br />NOw aren't you glad you talked about food! Love you. Gonna take myself on down to curves and melt a few!Kathy Kellyhttps://www.blogger.com/profile/10180778581912735570noreply@blogger.com