Lebanon PA, 5.20.2020 PA Dutch Schnitz un Knepp in Jo Ellen's Kitchen
(Apples and Buttons)
• 1 pound of schnitz (dried apples)
• 2-3 pound end butt of a smoked ham
• 1 medium chopped onion (optional)
• 2-4 tablespoons brown sugar
• 2 cups flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• ¼ teaspoon pepper
• 3 tablespoon melted margarine or butter
• 1 egg beaten
• 2/3 cup milk
Cube ham, and place into a large pot. Add chopped onion, optional. Cover with water. Bring to a boil. Simmer for one hour.
Add one pound of Schnitz, dried apples, and brown sugar. Cover, and simmer for another 30 minutes.
Mix Knepp (dough buttons). To the flour, add salt, baking powder, pepper, melted butter, milk and egg.
Drop tablespoons of Knepp, buttons, into the broth. Cover and simmer another 20 minutes.
Serve. Makes six-eight large servings.
