-=> JIM WELLER wrote to DAVE DRUM <=-
DD> My bucket list includes a VIA Rail trip from Windsor to Vancouver.
DD> Then silver bird home.
JW> The best part of that trip is around the north shore of Lake
JW> Superior and then the Edmonton to Vancouver leg via Jasper or
JW> Calgary to Van via Banff. The Canadian prairies are as boring as
JW> North Dakota for scenery: acres and acres of just acres.
Rather like Kansas and Nebraska in th lower 48. Miles and miles of
nothing but miles and miles.
There are some nifty things to do/see in North Dakota --
https://www.planetware.com/tourist-attractions/north-dakota-usnd.htm
DD> My pico de gallo - which the ICS calls "salsa" is a good example.
JW> Pico de gallo is a specific kind of salsa cruda (uncooked sauces).
I know that. Don't try to teach Grandpa how to suck eggs. Bv)>
Lots of German ancestry in North Dakota.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Knoephla Soup
Categories: Potatoes, Vegetables, Poultry, Dumplings
Yield: 10 servings
1/2 c Butter; cubed
3 md Potatoes; peeled, diced
1 sm Onion; grated
3 c Milk
6 c Water
6 ts Chicken soup base
+=OR=+
3 Vegetable bouillon cubes
MMMMM-------------------------KNOEPHLA-------------------------------
1 1/2 c A-P flour
1 lg Egg; beaten
6 tb Milk; as needed
1/2 ts Salt
Minced fresh parsley; opt
In a large skillet, melt butter; cook potatoes and onion
for 20-25 minutes or until tender. Add milk; heat
through but do not boil. Set aside. In a Dutch oven,
bring water and bouillon to a boil.
Meanwhile, combine first four knoephla ingredients to
form a stiff dough. Roll into a 1/2" rope. Cut in 1/4"
pieces and drop into boiling broth. Reduce heat; cover
and simmer for 10 minutes. Add the potato mixture; heat
through. Sprinkle with parsley if desired.
Makes: 10 servings (2-1/2 quarts)
Lorraine Meyers, Willow City, North Dakota
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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