Saturday, March 28, 2009

Semmel Klanadles

6 slices white bread, cubed
1/3 cup milk
2 eggs
1/2 onion, finely chopped
1/4 cup fresh parsley, sauteed in butter
1 cup flour

Mix eggs with milk. Add bread, onion, and parsley. Let stand 15 minutes.
Add flour.
Mix well. Form into balls with damp hands.
Place gently into large kettle filled with boiling water.
Cook 8 to 10 minutes or until they float.
Remove, drain and serve with Pork Roast.

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