Grandmas Kraut Nipfla Food

GRANDMA'S KRAUT NIPFLA

Steps:

• Cook the bacon until crispy and drain on paper towel. If you like, save a bit of the bacon drippings for later.
• Drain sauerkraut and rinse. Put in saucepan. Add water just to cover and boil slowly for about a half an hour. Drain. Add cooked bacon which has been cut in pieces. For extra flavour add some bacon drippings as well!
• Meanwhile, make the noodles. Put a pot of salted water on the stove to boil. Combine dry ingredients; add water. Mix thoroughly.
• Turn onto floured surface and knead. Can roll dough with hands into long ropes. Cut into small strips. Drop into boiling salted water until the noodles float to the top. Drain and toss with a bit of butter or oil to keep them from sticking to each other.
• Combine noodles and sauerkraut mixture and heat through. If you like, brown the bread cubes in the butter to make homemade croutons and add to the mixture!

GRANDMA PAT'S SAUERKRAUT HOTDISH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Add ground beef, salt, pepper, and onion salt. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Combine beef mixture with cream of chicken soup and sauerkraut in a small casserole dish. Add noodles and water; stir to combine.
• Bake in the preheated oven until noodles are tender yet firm to the bite and casserole is heated through, about 1 hour.

NIFLA AKA GERMAN DUMPLINGS

Steps:

• 1. Grate the potatoes fine, or put them through a ricer.
• 2. Add the eggs, flour, and salt, and mix well together.
• 3. Roll the dough into 1-inch balls, and drop them into boiling water.
• 4. Gently boil them for 10 minutes.
• 5. Lift them out with a slotted spoon and put them into a warmed serving bowl; keep them warm while making crumb topping or gravy.

GERMAN-RUSSIAN-DAKOTA KNEFLA

Steps:

• Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
• Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.

SAUERKRAUT MY GRANDMA'S WAY

Steps:

• 1. Preheat oven to 350-degrees.
• 2. Layer slightly drained sauerkraut, sliced onions and apples in a large roasting pan. Sprinkle with brown sugar.
• 3. Sprinkle salt, pepper and garlic over pork. Lay on top of sauerkraut. Cover roaster. Bake for 1 3/4 hours.
• 4. Add kielbasa, cut into 2-3 inch pieces to roaster and continue baking for another 30 minutes.
• 5. I serve this dish just like my grandma did. Mashed potatoes, homemade applesauce and a good dark rye along with a good beer. Not the prettiest dish color wise with everything being the same color, but delicious never the less.