Grandma Julia Messer's Knoephles

My mother, Dorothy Wendel, was born in 1916 in Syracuse , NY of German ancestry. We believe the family was originally from Bavaria . This recipe was handed down to her from her mother. She often said the recipe was unknown outside the area her family was from. All the recipes I've seen over a search of several years, have the knoephles in soup. I was surprised to see this, as that was not the way it was served at our house. Ann Sanchez

Ingredients: All-purpose flour Eggs Milk Saltine crackers Bacon grease

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Directions:
1. For each cup of flour, use 1 egg and 1 cup of milk. Mix flour, egg, and milk to form a stiff dough. (Pour in the milk a little at a time; you don't want the dough too "soupy".) Drop by spoonfuls into boiling water. When they float, they're done. Remove & drain.

2. While water is heating, place Saltines between sheets of waxed paper & crush with rolling pin. Roll the dumplings in cracker crumbs. Melt a little bacon grease in cast-iron skillet and lightly brown the knoephles.

Serve with roast pork, potatoes, & sauerkraut.

PS: This was our favorite Sunday dinner. Leftovers were cut up & mixed together in one large covered bowl & refrigerated a few days, then served as a weeknight supper by heating up in the same cast-iron skillet. Even better this way!