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Archiver > BANAT > 1997-08 > 0870693822


From: <>
Subject: Re: Recipes
Date: Mon, 4 Aug 1997 07:23:42 -0400 (EDT)


This is easy in the US with our modern farina.

Make a beef stock for the soup part.

For the dumplings use one egg, a little salt, 3/4 cup farina or, if you want
to get totally authentic, grits. Add about a tablespoon of melted butter and
enough water to make a thin paste. Set aside for at least ten minutes (can
be a little longer) and then drop by teaspoons into boiling stock. Makes
about 10-12 small dumplings.

Look forward to hearing how this worked for you. Actually, I prefer opening
a mix which I buy at the deli.

Greis knockerl is an old Austrian thing but I got this recipe from an old
Banater who informed that patience makes the difference.

BLMay

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