My grandmother also made "Glace" (correct spelling Kläse with umlaut over the a). My mouth waters just thinking about them. My niece's husband, Tom Loewen, in Puyallup, WA., makes Kläse that are every bit as good as grandma's -- and he's not 50 years old yet. Grandma Weitzel would be 119 if she were still living. Thanks for the memories, folks. I may get my wife to try that recipe. Marven Weitzel On Sat, 18 Aug 2007 09:43:11 -0600 "Becky Jamison" <rjamison@bresnan.net> writes: > 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 > >

When you mention "Glace" or kläse it brings to mind my favorite breakfast on a cold winter morning when we came in for breakfast after milking and feeding the cattle. It was "Kartoffeln und Kläse". In addition to (potatoes and Kläse) she would put in some bacon and then break a couple eggs over it as she fried it. Ron ----- Original Message ----- From: Marven C Weitzel<mailto:marvenw@juno.com> To: rjamison@bresnan.net<mailto:rjamison@bresnan.net> Cc: GER-VOLGA@rootsweb.com<mailto:GER-VOLGA@rootsweb.com> Sent: Saturday, August 18, 2007 11:28 AM Subject: Re: [GV] Dumplings My grandmother also made "Glace" (correct spelling Kläse with umlaut over the a). My mouth waters just thinking about them. My niece's husband, Tom Loewen, in Puyallup, WA., makes Kläse that are every bit as good as grandma's -- and he's not 50 years old yet. Grandma Weitzel would be 119 if she were still living. Thanks for the memories, folks. I may get my wife to try that recipe. Marven Weitzel On Sat, 18 Aug 2007 09:43:11 -0600 "Becky Jamison" <rjamison@bresnan.net<mailto:rjamison@bresnan.net>> writes: > 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<mailto: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<mailto: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<mailto:GER-VOLGA-request@rootsweb.com> with the word 'unsubscribe' without the quotes in the subject and the body of the message