hosted by Laverne Diede & Rhonda Fitterer
Knoephla Hot Dish
- 8 quarts water
- 3 1/2 cups flour
- 1 tsp. salt
- 1 egg
- 1 cup water
- 1 lb. sausage or ham
- 1 cup cream
- 1 tsp. chicken bouillon
- Pepper to taste
In a large Dutch oven, bring 8 quarts of water to a rolling boil. Mix flour, salt, egg, and water until dough ball forms. Cut dough into small pieces, drop into boiling water for 5-10 minutes. (Knoephla will float to the top when done). Drain knoephla and rinse under cold water. Prepare sausage or ham in a large skillet according to package directions. In a small bowl, combine cream chicken bouillon and pepper; mix until combined. Add knoephla to meat and pour cream mixture over the top; heat through.
Pumpkin Cake Roll
- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 tsp. lemon juice
- 1 cup chopped nuts
- 3/4 cup flour
- 1 tsp. baking powder
- 1 tsp ginger
- 1/2 tsp. salt
- 1 tsp cinnamon
- 1/2 tsp. nutmeg
- 1 tsp vanilla
- Filling
- 1 cup powdered sugar
- 2-3 oz. cream cheese
- 1/2 tsp. vanilla
- 4 Tbsps. butter
Preheat oven to 375 degrees. Beat eggs in mixer on high speed for 5 minutes, gradually add sugar. Stir in pumpkin and lemon juice. Add flour, baking powder, salt, vanilla, and spices. Spread on well-greased and floured cookie sheet. Top with 1 cup nuts. Bake for 15 minutes, or until done. Let set for 5 minutes. Turn onto a towel dusted with powdered sugar. Roll loosely, starting with the narrow end of cake. Roll towel with cake also. Cool completely. Unroll and spread with filling, roll cake, wrap in foil and chill. Dust roll with powdered sugar.
