Traditional Pennsylvania Dutch pot of dried apples (schnitz), dumplings and ham.
Serves 8 to 10
Cover the dried apples with water; soak overnight.
In the morning cover ham with water and simmer for 2 hours.
Add the apples with their water, and continue to simmer about 1 hour.
Add the brown sugar.
Make the dumplings:
Sift together flour, baking powder, salt, and pepper.
Mix together the egg, milk and butter.
Quickly stirring, add the egg mixture all at once to the flour mixture until just blended
Drop the dumplings by spoonfuls into the boiling apples and ham.
Tightly cover and cook for 20 minutes.
Serve piping hot on large platter.
from Pennsylvania Dutch Cookbook, 1967
by Anne Pemberton, 2003
This page created May 26, 2003. Anne Pemberton. Edited Tue, June 3, 2003 . AP.