Snitz And Knepp Recipes

Steps:

• Soak the dried apples in water eight hours or overnight.
• Approximately 4 1/2 hours before serving, cover the ham with cold water and cook slowly for three hours.
• Add the apples and the water they were soaking in to the ham.
• Add the brown sugar and cook for an additional hour.
• For the knepp, sift together the dry ingredients.
• Stir in the egg and melted butter.
• Add enough milk to make a batter stiff enough to drop from a spoon.
• Drop the batter by spoonfuls into the boiling ham and apples.
• Cover the pan tightly and cook the dumplings 10 to 12 minutes.
• Do not lift the cover until ready to serve.

Steps:

• Cover the dried apple slices with water and soak overnight. When apple slices are ready, put the ham in the pot and add water to cover. Bring to a boil, reduce heat, cover and simmer over medium heat for 2 hours. (Precooked ham will only take about 30 minutes.) When the meat is tender, remove the ham and cut it off the bone. Cut the meat into bite-sized pieces and return it to the pot. Add the apples and water in which they were soaked. Add the brown sugar and spice and cook 1 hour longer. Add the Gnepp (dumplings) for the last 20 minutes. To make the Gnepp: Sift the dry ingredients into a large bowl. Stir in the beaten egg and melted butter. Add just enough milk until the batter is stiff. Drop a spoonful of the dough into the boiling ham and apples. Feel free to add water in order to cook the dumplings. Cover the kettle tightly and simmer 20 minutes. Remove the dumplings with a slotted spoon and set aside. Drain off excess water and place the ham and apples onto a platter. Serve with the dumplings on top.

Steps:

• Wash apples; cover with water and let soak at least 8 hours or overnight.
• Cover ham with cold water and simmer for 3 hours.
• Add apples and their water; continue to boil another hour.
• Add brown sugar.
• Add dumplings to the pot the last 18 minutes before service.
• To make dumplings: Sift dry ingredients together.
• Add egg, melted butter and enough milk to make a stiff batter.
• Drop by teaspoons into boiling liquid.
• Cover tightly and cook for 18 minutes.
• Serve piping hot on a large platter.

Steps:

• Remove skin and fat from outside of smoked pork.
• Place pork in a Dutch oven; add enough water to cover meat.
• Bring water to boiling; reduce heat.
• Cover and simmer for 30 minutes.
• Stir in dried apples and brown sugar.
• Cover; simmer 1 hour more.
• Meanwhile, for dumplings, in a bowl stir together flour, baking powder, and salt.
• In a small bowl combine egg, milk, and melted margarine or butter.
• Add to flour mixture; stir with a fork just till combined.
• Drop dough by rounded tablespoonfuls in 10 mounds atop the simmering liquid.
• Cover; simmer for 20 minutes (do not lift the cover) or till a toothpick inserted into the dumplings comes out clean.
• Serve pork on a platter with the dumplings and apples.
• Spoon a small amount of the remaining liquid over the meat.
• Makes 8 to 10 servings.