Becky, what your grandmother called the cottage-cheese-filled pasta was probably not Cased Noodle, but "Kaes'nudel." Kaes' (pronounced "Case") is the shortened form of the umlauted word, Kaese (cheese). In dialect, the ending "e" or "n" is often dropped. For example Schwartzbeeren (Solanum nigrum blackberries) are often called Schwartzbeere' and Maultaschen (another Volga German term for filled noodle pockets) are usually called Maultasche' in the plural. In my family (mostly from Catholic Wiesenseite colonies, who settled in Herzog in Ellis County, Kansas), we called them Kaesemaultasche'. And we called unleavened dumplings Knebel (literally, gaggers). Other families call them Glace and the people who emigrated from Katharinestadt, Russia, call them "Glump" or "Klump." A friend whose parents came from Schaefer, Russia, a Lutheran Wiesenseite colony only a few miles from Herzog, calls them "Glimp." Among the Germans from South Russia, Kaesenudel or Kaesemaultaschen are usually called Kaeseknoepfle (cheese buttons). But whatever the name, dumplings and filled noodle sacks or pockets are undoubtedly at the top of every true German Russians's list of delicacies. -- Sam Brungardt, St. Paul, Minn. ---------------------------------------- > From: rjamison@bresnan.net > To: krupp@ruraltel.net; GER-VOLGA@rootsweb.com; GER-VOLGA-L-request@rootsweb.com > Date: Sat, 18 Aug 2007 09:43:11 -0600 > 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 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