Boova Shenkel

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             FOOD FUNNY
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Thanks to Anna Welander for this one:

A teacher asked her class for sentences using the word "beans." "My
father grows beans," said one student. "My father cooks beans," said
another. Then little Johnny spoke up: "We are all human beans."

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             TODAY'S RECIPE
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The name of this Pennsylvania Dutch stew means "boy's legs," referring
presumably to the shape of the large potato dumplings.

Boova Shenkel

2 lbs (900 g) beef stew meat
Salt and freshly ground pepper to taste
6 medium potatoes, boiled, peeled, and riced
1 egg, beaten
1 Tbs (15 ml) melted butter
1 Tbs (15 ml) finely chopped onion
1 1/4 cups (310 ml) all-purpose flour
1 tsp (5 ml) baking powder
2 Tbs (30 ml) cold butter
About 3 Tbs (45 ml) cold water
Croutons for garnish

Combine the beef, salt, pepper, and enough water to cover the meat in a
large pot and bring to a boil over high heat. Reduce the heat and simmer
covered for 2 hours. Combine the riced potatoes, egg, melted butter, and
chopped onion in a bowl, stirring to combine. Set aside. In another bowl
combine the flour, baking powder, and cold butter and cut with a pastry
blender or pair of dinner knives to make a crumbly mixture. Add enough
water to make a dough. Roll the dough into two 10-inch (25 cm) circles.
Divide the potato mixture between the dough circles, fold to make
semi-circles, and press the edges together. Gently place on top of the
meat and broth and simmer for 25 to 30 minutes. Garnish with croutons.
Serves 4 to 6.
Received on Wed May 14 20:01:52 2008