| 17 | 18 | 19 | 20 | 21 |
| 1 | 30 | 60 | 90 | 120 |
|
Knoepfla Soup
Deb Stanley
Raw potatoes, diced
1 medium onion, diced
celery & carrots, diced
2 cans cream of chicken soup
3 cups flour
2 eggs
1 cup milk
1 teaspoon salt
3
1
4
4
2
quarts water
large can chicken broth
tablespoons chicken base
tablespoons butter
cups cream
1 teaspoon baking powder
Combine water, broth, potatoes, onion, celery, carrot, chicken base. Mix together flour, eggs,
milk, salt, and baking powder for knoepflas. When water is boiling and potatoes have
softened, snip knoepfla dough in boiling water. Cook 15 minutes. Add cream, cream of
chicken soup, and butter. Very good.
Knefla Soup
DyVonne Nelson
6
2
1
1
4
1
potatoes, peeled & cut into bite size
onions, chopped
carrot, pared and sliced
stalk celery, sliced
chicken bouillon cubes
tablespoon parsley flakes
5 cups water
1 teaspoon salt
pepper
1/3 cup butter
1 (13 oz.) can evaporated milk
Combine all ingredients but milk in large kettle and simmer until vegetables are tender. Add
knefla. Simmer 30 minutes. Add evaporated milk just before serving.
Knefla:
2
1
cups flour
egg
1 teaspoon salt
1 cup milk
Mix and form into long strips. Cut dough in small pieces.
1
9
Page
Quick Jump
|