Abusing the TC Memorial Shoot Ping List.
Well, you are realy missing something with properly cooked liver and onions. Someday I’ll cook my version of them for you to try. Off topic but still without power, had grilled burgers for supper,bbq brisket yesterday. This cooking out on the back porch is starting to get old. Oh well, maybe by mid next week we can go to sleep without the noise of the generator in the background.
Thanks for the ping!
www.cheflive.com
Our ultimate “comfort food” is my mom’s Knoepfle Soup (easy version)
1 family-sized can cream of mushroom soup, mixed with TWO cans of water (additional water or milk may be necessary)
12-oz sharp cheddar cheese, shredded
1 8-oz can of sliced mushrooms (optional)
1/2 can of beer of your choosing
Knoepfle (these are chewy dumplings)
4 cups all-purpose flour
5 jumbo or 6 large eggs
Salt and pepper to taste
Mix soup and water over medium-high heat in large pot just to simmering, not boiling. Mix together flour, spices, and eggs to make a heavy dough (add more flour if too sticky). Allow dough to rest a a few moments before cutting. Cut dough into soup in small teaspoon-sized pieces, stirring occasionally to keep them from sticking to bottom of pot. (More liquid may be added if soup is too thick.) Dumplings will float when they’re done. When all the dough has been cut into the soup, add the mushrooms (if using), then then turn heat to low and add the cheese, stir until melted. Add the beer and cook on low for another 10 minutes before serving, stirring occasionally. For variety, you can add cooked potatoes, and some people add cooked, sliced sausages. Serves 4-6, and leftovers (if any) refrigerate well (when you don’t add meat). I garnish the soup with Bacos (fake bacon bits) before serving.