>From: "Mandy Bright" >
>Subject: Schitz un Knepp (appkles and dumplings and ham
>This is an old Pennsylvania casserole. I rember it as being delicious and
>would love to have a revipe for it. TIA


Schnitz un Knepp (Apples and Dumplings)

This is an old Pennsylvania German dish - this is one version.

2 cups dried, sweet apples
3 to 4 pounds ham
Knepp (dumplings)
1 egg, beaten
2 tablespoons butter, softened
1/4 - cup milk
2 cups all-purpose flour, sifted
3 teaspoons baking powder
1/2 - teaspoon salt

Soak the dried apples (schnitz) in water overnight. Next day scrub and
dry the ham and simmer it in water for about 3 hours. Add the apples and
the water they have soaked-in. Boil the ham hocks and apples together for
another 1 hour. While they are cooking, begin making the dumplings
(knepp). In a mixing bowl, sift together the flour, baking powder, and
salt. To the flour mixture, make a hole in the center and add the egg and
butter. Slowly begin adding the milk. Add just enough to make a stiff
batter. Using a tablespoon, drop a spoonful of batter into the boiling
apple-ham mixture. Cover and steam for 12 to 15 minutes. Serve on a hot
platter, placing the ham in the center, the Schnitz (apples) circling the
ham, and the Knepp (dumplings) around the edges.


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