Kevin, does that ever bring back wonderful memories! My grandmother (Mollie Koleber Margheim) made these just as you described, But the dumplings were called "Glace" and the Cheese Sacks were called "Cased Noodle". I've made both recipes quite a lot but they never turn out just like Grandma's! Thanks for sharing! Becky Margheim Jamison Canon City, CO On Sat, 18 Aug 2007 08:23:02 -0500 Kevin Rupp <krupp@ruraltel.net> wrote: > I have had a number of requests for this and finally getting this out: > > Dumplings > Two cups of flour, three eggs, salt, and a little water. Mix everything > together when adding the water just add enough to make the dough a a firm > moist batter. The dough should be stiff enough to use a tsp to spoon out. > Get a large kettle half full of water. When water is boiling begin to spoon > out about a 1/4 tsp amount of dumplings from the bowl at a time. (The first > time I made this my dumplings were huge!) After all dumplings are in > quarter about two potatoes and put into pot. While this is cooking dice up > a yellow or white onion and place into a small skillet with a stick of > butter and let cook until onions are translucent. When potatoes are done > drain and place back into pot. Add the onions and butter and cook/fried > until desired. I like to eat these with a can of pork n beans. A very > cheap meal. We have this a lot during lent on Fridays. > > (Some people add baking powder, some add milk. There are different > variations to this recipe.) > > Cheese Sacks > I small containor of Dry Curd Cottage cheese. (Do not use the regular > cottage cheese that contains the way) > 1 whole egg > Chopped scallons > Pepper and salt > > Mix together in a stiff mixture the above ingredients. Set aside. Make > noodle dough. (pretty much the same recipes as above less the water) Roll > out the dough and cut into squares. Add mixture to each square and pinch > them shut. One trick it to use egg yolks smeard along the edge of the > square to help seal the edges. Gently place them into boling water and boil > for about 20 minutes. Some sacks may open in the water. While this is > boiling make your ³Schmeltz². Take a stick of butter and a finely chopped > onion and let them fry together into a small skillted. You may also take a > slice of bread and cut into small squares and place into the butter to soak > up and fry. After the cheese sacks are complete pour the fried breads > squares/onions and butter over the cheese sacks and enjoy! > > Of course there are variations to this recipe as well. We sometimes used > Schwazenberan instead of cheese or you may also add the Schwazenberan, mix > with a little sugar and pour over the cheese sacks. > > > Kevin Rupp > > > > > > > > ------------------------------- > To unsubscribe from the list, please send an email to >GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes >in the subject and the body of the message

Hi Becky, We called them the same thing. Tell you one thing you can do, to avoid all the work on the case noodle. Take those wide "dumpling" noodles boil them so they are soft, add the cheese mixture stir up, add mozzarella cheese stir up and bake. After you take it out add the croutons on top and serve. Lot fast and easier to make, taste great, but it misses the memories of the cheese sacks! Kevin -- Kevin Rupp 2301 Canal Blvd Hays, Ks. 67601 krupp@ruraltel.net www.volgagerman.net volgagerman@ruraltel.net www.germansfromrussia.net > From: Becky Jamison <rjamison@bresnan.net> > Date: Sat, 18 Aug 2007 09:43:11 -0600 > To: Kevin Rupp <krupp@ruraltel.net>, "GER-VOLGA@rootsweb.com" > <GER-VOLGA@rootsweb.com>, "GER-VOLGA-L-request@rootsweb.com" > <GER-VOLGA-L-request@rootsweb.com> > Subject: Re: [GV] Dumplings > > Kevin, does that ever bring back wonderful memories! My grandmother (Mollie > Koleber Margheim) made these just as you described, But the dumplings were > called "Glace" and the Cheese Sacks were called "Cased Noodle". I've made both > recipes quite a lot but they never turn out just like Grandma's! Thanks for > sharing! > Becky Margheim Jamison > Canon City, CO > > > On Sat, 18 Aug 2007 08:23:02 -0500 > Kevin Rupp <krupp@ruraltel.net> wrote: >> I have had a number of requests for this and finally getting this out: >> >> Dumplings >> Two cups of flour, three eggs, salt, and a little water. Mix everything >> together when adding the water just add enough to make the dough a a firm >> moist batter. The dough should be stiff enough to use a tsp to spoon out. >> Get a large kettle half full of water. When water is boiling begin to spoon >> out about a 1/4 tsp amount of dumplings from the bowl at a time. (The first >> time I made this my dumplings were huge!) After all dumplings are in >> quarter about two potatoes and put into pot. While this is cooking dice up >> a yellow or white onion and place into a small skillet with a stick of >> butter and let cook until onions are translucent. When potatoes are done >> drain and place back into pot. Add the onions and butter and cook/fried >> until desired. I like to eat these with a can of pork n beans. A very >> cheap meal. We have this a lot during lent on Fridays. >> >> (Some people add baking powder, some add milk. There are different >> variations to this recipe.) >> >> Cheese Sacks >> I small containor of Dry Curd Cottage cheese. (Do not use the regular >> cottage cheese that contains the way) >> 1 whole egg >> Chopped scallons >> Pepper and salt >> >> Mix together in a stiff mixture the above ingredients. Set aside. Make >> noodle dough. (pretty much the same recipes as above less the water) Roll >> out the dough and cut into squares. Add mixture to each square and pinch >> them shut. One trick it to use egg yolks smeard along the edge of the >> square to help seal the edges. Gently place them into boling water and boil >> for about 20 minutes. Some sacks may open in the water. While this is >> boiling make your ³Schmeltz². Take a stick of butter and a finely chopped >> onion and let them fry together into a small skillted. You may also take a >> slice of bread and cut into small squares and place into the butter to soak >> up and fry. After the cheese sacks are complete pour the fried breads >> squares/onions and butter over the cheese sacks and enjoy! >> >> Of course there are variations to this recipe as well. We sometimes used >> Schwazenberan instead of cheese or you may also add the Schwazenberan, mix >> with a little sugar and pour over the cheese sacks. >> >> >> Kevin Rupp >> >> >> >> >> >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes >> in the subject and the body of the message >

Thanks again! I'm going to try it "your way"! You're right tho--the memories of Grandma's cooking are more than half the pleasure! That and the fresh farm cream that she put on top of EVERYTHING! Like a recent thread on the eating habits of these Germans, I'll add that my grandma fried the bread crumbs in chicken or bacon grease, then added the fresh cream for the topping of the cased noodles (and Glace and anything else made with eggs!) and she lived to be 84! Such fond memories! Thank you again! Becky Jamison Canon City, CO On Sat, 18 Aug 2007 10:53:39 -0500 Kevin Rupp <krupp@ruraltel.net> wrote: > Hi Becky, > > We called them the same thing. Tell you one thing you can do, to avoid all > the work on the case noodle. Take those wide "dumpling" noodles boil them > so they are soft, add the cheese mixture stir up, add mozzarella cheese stir > up and bake. After you take it out add the croutons on top and serve. Lot > fast and easier to make, taste great, but it misses the memories of the > cheese sacks! > > Kevin > > > -- > > Kevin Rupp > 2301 Canal Blvd > Hays, Ks. 67601 > krupp@ruraltel.net > www.volgagerman.net > volgagerman@ruraltel.net > www.germansfromrussia.net > > > > > > > > >> From: Becky Jamison <rjamison@bresnan.net> >> Date: Sat, 18 Aug 2007 09:43:11 -0600 >> To: Kevin Rupp <krupp@ruraltel.net>, "GER-VOLGA@rootsweb.com" >> <GER-VOLGA@rootsweb.com>, "GER-VOLGA-L-request@rootsweb.com" >> <GER-VOLGA-L-request@rootsweb.com> >> Subject: Re: [GV] Dumplings >> >> Kevin, does that ever bring back wonderful memories! My grandmother (Mollie >> Koleber Margheim) made these just as you described, But the dumplings were >> called "Glace" and the Cheese Sacks were called "Cased Noodle". I've made >>both >> recipes quite a lot but they never turn out just like Grandma's! Thanks for >> sharing! >> Becky Margheim Jamison >> Canon City, CO >> >> >> On Sat, 18 Aug 2007 08:23:02 -0500 >> Kevin Rupp <krupp@ruraltel.net> wrote: >>> I have had a number of requests for this and finally getting this out: >>> >>> Dumplings >>> Two cups of flour, three eggs, salt, and a little water. Mix everything >>> together when adding the water just add enough to make the dough a a firm >>> moist batter. The dough should be stiff enough to use a tsp to spoon out. >>> Get a large kettle half full of water. When water is boiling begin to spoon >>> out about a 1/4 tsp amount of dumplings from the bowl at a time. (The first >>> time I made this my dumplings were huge!) After all dumplings are in >>> quarter about two potatoes and put into pot. While this is cooking dice up >>> a yellow or white onion and place into a small skillet with a stick of >>> butter and let cook until onions are translucent. When potatoes are done >>> drain and place back into pot. Add the onions and butter and cook/fried >>> until desired. I like to eat these with a can of pork n beans. A very >>> cheap meal. We have this a lot during lent on Fridays. >>> >>> (Some people add baking powder, some add milk. There are different >>> variations to this recipe.) >>> >>> Cheese Sacks >>> I small containor of Dry Curd Cottage cheese. (Do not use the regular >>> cottage cheese that contains the way) >>> 1 whole egg >>> Chopped scallons >>> Pepper and salt >>> >>> Mix together in a stiff mixture the above ingredients. Set aside. Make >>> noodle dough. (pretty much the same recipes as above less the water) Roll >>> out the dough and cut into squares. Add mixture to each square and pinch >>> them shut. One trick it to use egg yolks smeard along the edge of the >>> square to help seal the edges. Gently place them into boling water and boil >>> for about 20 minutes. Some sacks may open in the water. While this is >>> boiling make your ³Schmeltz². Take a stick of butter and a finely chopped >>> onion and let them fry together into a small skillted. You may also take a >>> slice of bread and cut into small squares and place into the butter to soak >>> up and fry. After the cheese sacks are complete pour the fried breads >>> squares/onions and butter over the cheese sacks and enjoy! >>> >>> Of course there are variations to this recipe as well. We sometimes used >>> Schwazenberan instead of cheese or you may also add the Schwazenberan, mix >>> with a little sugar and pour over the cheese sacks. >>> >>> >>> Kevin Rupp >>> >>> >>> >>> >>> >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >>> GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the >>>quotes >>> in the subject and the body of the message >> > >

Hi, I make a slight variation in the dumpling ingredients. I put in some butter to lighten the dumplings. There was a good restaurant in New Prague, MN that served among other fine delicacies--dumplings that were about 4 inches long and about 1 inch in diameter. They called them "Bohemian Bullets." I think they were more like "Belly Sinkers" because they were so heavy. Have a good day. Rosemary Larson An Ellis Countian living in Minnesota ----- Original Message ----- From: "Becky Jamison" <rjamison@bresnan.net> To: "Kevin Rupp" <krupp@ruraltel.net>; <GER-VOLGA@rootsweb.com>; <GER-VOLGA-L-request@rootsweb.com> Sent: Saturday, August 18, 2007 10:43 AM Subject: Re: [GV] Dumplings Kevin, does that ever bring back wonderful memories! My grandmother (Mollie Koleber Margheim) made these just as you described, But the dumplings were called "Glace" and the Cheese Sacks were called "Cased Noodle". I've made both recipes quite a lot but they never turn out just like Grandma's! Thanks for sharing! Becky Margheim Jamison Canon City, CO On Sat, 18 Aug 2007 08:23:02 -0500 Kevin Rupp <krupp@ruraltel.net> wrote: > I have had a number of requests for this and finally getting this out: > > Dumplings > Two cups of flour, three eggs, salt, and a little water. Mix everything > together when adding the water just add enough to make the dough a a firm > moist batter. The dough should be stiff enough to use a tsp to spoon out. > Get a large kettle half full of water. When water is boiling begin to > spoon > out about a 1/4 tsp amount of dumplings from the bowl at a time. (The > first > time I made this my dumplings were huge!) After all dumplings are in > quarter about two potatoes and put into pot. While this is cooking dice > up > a yellow or white onion and place into a small skillet with a stick of > butter and let cook until onions are translucent. When potatoes are > done > drain and place back into pot. Add the onions and butter and cook/fried > until desired. I like to eat these with a can of pork n beans. A very > cheap meal. We have this a lot during lent on Fridays. > > (Some people add baking powder, some add milk. There are different > variations to this recipe.) > > Cheese Sacks > I small containor of Dry Curd Cottage cheese. (Do not use the regular > cottage cheese that contains the way) > 1 whole egg > Chopped scallons > Pepper and salt > > Mix together in a stiff mixture the above ingredients. Set aside. Make > noodle dough. (pretty much the same recipes as above less the water) > Roll > out the dough and cut into squares. Add mixture to each square and pinch > them shut. One trick it to use egg yolks smeard along the edge of the > square to help seal the edges. Gently place them into boling water and > boil > for about 20 minutes. Some sacks may open in the water. While this is > boiling make your ³Schmeltz². Take a stick of butter and a finely chopped > onion and let them fry together into a small skillted. You may also take > a > slice of bread and cut into small squares and place into the butter to > soak > up and fry. After the cheese sacks are complete pour the fried breads > squares/onions and butter over the cheese sacks and enjoy! > > Of course there are variations to this recipe as well. We sometimes used > Schwazenberan instead of cheese or you may also add the Schwazenberan, mix > with a little sugar and pour over the cheese sacks. > > > Kevin Rupp > > > > > > > > ------------------------------- > To unsubscribe from the list, please send an email to >GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the >quotes >in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to GER-VOLGA-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message