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    LAYERED SAUERKRAUT AND NEFFLES (Tiny Dum


    Source of Recipe


    Aunt Saunny

    List of Ingredients




    2 quarts boiling water
    2 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking powder
    2 Tablespoons oil or melted shortening
    1 egg, slightly beaten
    3/4 cup cold water
    4 strips bacon
    2 large onions, thinly sliced
    1 bag fresh sauerkraut
    Salt and pepper to taste

    Recipe



    Combine flour, salt, and baking powder. Add oil, egg, and cold water. Mix well. Drop by teaspoonful into boiling water. Cook, uncovered, approximately 15 minutes over medium heat. Drain and set aside.

    Fry bacon until crisp in heavy skillet. Remove, drain, and crumble when cooled. Sauté onions in bacon fat until clear. In another saucepan heat sauerkraut thoroughly.

    In a 9x13 glass dish, layer 1/2 of sauerkraut, 1/2 of dumplings, 1/2 of crumbled bacon, and end with 1/2 of onions. Repeat layer and serve hot.


 

 

 

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