Desertswimmer Posted July 18, 2015 Report Share Posted July 18, 2015 Knepfla Hotdish Ingredients 3 1/2 c. flour 1 tsp. salt 1 egg 1 c. water sausage, ham or meat of your choosing 1/2 pint cream 1 tsp. chicken bouillon Mix flour, salt, egg and water, until dough ball forms. Cut dough into a kettle of boiling water (I use a kitchen scissors). Boil until done (they will float), about 5-10 minutes. Rinse under cold water. Yummy, scrumptious deliciousness. Prepare meat in a skillet (fry the sausage, heat the ham, brown the burger, etc.). Combine 1/2 pint of cream, 1 tsp. chicken bouillon and pepper in a small bowl. Add knepfla to meat and pour cream mixture over the top. Heat through. It’s yummy, it’s great and it doesn’t take a lot of time. ENJOY! Jo Fort Courage 1984 Lazy Daze Class C 22' High Desert CA Link to comment Share on other sites More sharing options...
Al F Posted July 22, 2015 Report Share Posted July 22, 2015 Glad you included the picture so we can see the sizes of the pieces of dough. I think we will try this with a can of evaporated milk instead of cream. Buying & keeping cream around even in a house is problematic. It tends to go bad before we finish it. Al & Sharon 2006 Winnebago Journey 36G 2020 Chevy Colorado Toad San Antonio, TX http://downtheroadaroundthebend.blogspot.com/ Link to comment Share on other sites More sharing options...
sandsys Posted July 24, 2015 Report Share Posted July 24, 2015 This will take care of needing to keep cream: 4 Minute Soft Serve Ice-Cream 1 ¼ cup frozen strawberries 1⁄4 cup castor sugar (superfine sugar) 2⁄3 cup cream 1⁄4 teaspoon vanilla Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. Add the cream and vanilla and blend until combined. Serve immediately as a delectable soft serve, or freeze for at least 4 hours for a nice firm ice-cream. Blog: http://sandcastle.sandsys.org/ Former Rigs: Liesure Travel van, Winnebago View 24H, Winnebago Journey 34Y, Sportsmobile Sprinter conversion van Link to comment Share on other sites More sharing options...
Al F Posted July 24, 2015 Report Share Posted July 24, 2015 Sandsys, Great way to use cream. My main reason for thinking of using caned evaporated milk is I can store it next to forever and use it whenever. With cream once I buy the cream I have to use it in a reasonable time. Even sooner with the Dometic/Norcold refrigerators. I guess it would help if we planned out our menus for the next week/month. But that's not going to happen. Far to much regulation and needing to stick to a schedule. Al & Sharon 2006 Winnebago Journey 36G 2020 Chevy Colorado Toad San Antonio, TX http://downtheroadaroundthebend.blogspot.com/ Link to comment Share on other sites More sharing options...
LFDR3116 Posted July 24, 2015 Report Share Posted July 24, 2015 I just tried a very similar recipe, only it was called slumgullian. Cooked noodles - saute smoked sausage, onions and a little garlic - drain - add to cooked noodles along with a can of tomato soup and a can of whole kernal corn - heat and sprinkle with parmesean cheese. It was very good. Pat DeJong Link to comment Share on other sites More sharing options...
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