½ cup rolled barley 4 cups vegetable stock 1 tsp olive oil ½ leek, chopped 4 oz. white mushrooms 1 clove garlic, minced 2 beets, chopped ½ large fennel bulb, chopped 2 Tbsp fresh dill ¼ cup corn ½ tsp salt

Dumplings: 1 cup white wheat flour 1 cup cornmeal 1 tsp salt 1 cup water 1 Tbsp oil

Combine the ingredients for the dumplings in a medium bowl and mix with a fork.

Bring the stock to a boil, then add barley, olive oil, leek, mushrooms, garlic, beets, fennel, dill, corn, and salt, and let it simmer for about 5 minutes.

Plop in the dumpling dough by the spoonful, cover the pot and let simmer for 10 minutes. Do not lift cover until dumplings have cooked for 10 minutes, but make sure it doesn't overflow.

#barley #beet #corn #cornmeal #dairyfree #dill #fennel #garlic #leek #main #mushroom #oliveoil #salt #soup #soupstock #wheatflour

Old favorite from an Amish cooking book.

Snitz:

1 ham hock 1.5 cups dried apples (or chopped fresh apples if you don't have the former) 2 Tbsp brown sugar

Place ham hock in heavy saucepan. Cover with 2 quarts water and boil 2 hours. Add apples and brown sugar. Add an additional 1.5 quarts water and cook until apples are soft. Add knepp.

Knepp:

2 cups flour 3 tsp baking powder ½ tsp salt 1 egg, beaten 2 Tbsp melted butter 1/3-½ cup milk

Mix flour, baking powder, and salt. Add beaten egg, butter, and milk. Use only enough milk to make a sticky dough that will drop easily off a spoon. Drop by spoonfuls into boiling ham and apple mixture. Cover tightly and boil for 15 minutes.

#apple #bakingpowder #brownsugar #butter #egg #ham #main #milk #salt #soup #wheatflour

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