This recipe is for a Pennsylvania Dutch dish called Apples and Buttons (Schnitz un Knepp). It is a stew made with apples, ham, dumplings, and vegetables.
Pick over and wash dried apples.
Cover with water and let soak over nightor for a number of hours.
In the morning, cover ham with cold water and letboil for 3 hours.
Add the apples and water in which they have been soakedand continue to boil for another hour.
Add brown sugar.
Make dumplings bysifting together the flour, salt, pepper and baking powder.
Stir in thebeaten egg, milk (enough to make fairly moist, stiff batter), and meltedbutter.
Drop the batter by spoonfuls into the hot liquid with the ham andapples.
Cover kettle tight and cook dumplings for 15 minutes.
Serve pipinghot on large platter.
Ingredients
Directions
Pick over and wash dried apples.
Cover with water and let soak over nightor for a number of hours.
In the morning, cover ham with cold water and letboil for 3 hours.
Add the apples and water in which they have been soakedand continue to boil for another hour.
Add brown sugar.
Make dumplings bysifting together the flour, salt, pepper and baking powder.
Stir in thebeaten egg, milk (enough to make fairly moist, stiff batter), and meltedbutter.
Drop the batter by spoonfuls into the hot liquid with the ham andapples.
Cover kettle tight and cook dumplings for 15 minutes.
Serve pipinghot on large platter.
