Krump und Nokle
(Potatoes and Noodles)
Sorry about the pronunciation and spelling,
that's as close as I can come.
There were two variations of this dish,
one was dry the other wet.
First she would fry course bread crumbs
in bacon fat until they were
brown and crispy. Then she would add
boiled cubed potatoes just until
they were heated through, not browned.
Next she would add precooked noodles
using the same method, salt and pepper.
The wet dish was a potato and noodle soup
without the crumbs.
My Mother said, Grandma could peel a potato
with the thinnest of skin in
the blink of an eye.
In the late Spring when canning
cherries, she would save back enough
cherries to make a liqueur.
She would cook the cherries in water,
add sugar to taste, drain them, fill the
jar and add Vodka. At Christmas time
the adults drank the liqueur, the
children were allowed a cherry or two.
Frankly that's all I wanted, too strong for me.
She also made cookies at Christmas. One that
I remember was a cookie made out
of a short bread dough.
The dough was patted on to a
cookie sheet that had sides
about 1/2 inch thick, next
was a layer of sweetened poppy seed mixture,
that was topped with a lattice of
the cookie dough.
Other fillings were raspberry, apricot
or some other equally delicious jam.