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Non-Cattle Specific Topics
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Easter Dinner
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<blockquote data-quote="I luv herfrds" data-source="post: 648461" data-attributes="member: 5917"><p>HD we have always pronounced it with the "n" in it. Rather funny that both great-grandma's made it, but the one in North Dakota made it with the cottage cheese and the one in Washington made it with cherries. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> </p><p></p><p>Getting to talking about German cooking makes me wonder if your family has ever made a cherry dumpling. No idea if it is pronounced the same, but it is a pasta dough rolled to about 1/4" thick and some bing cherries that have the juice thickened. Cut the dough into 4" squares and fold up and pinch the edges. Put in boiling water. they are done when they float to the top. Serve with heavy cream poured on top and toasted bread crumbs.</p></blockquote><p></p>
[QUOTE="I luv herfrds, post: 648461, member: 5917"] HD we have always pronounced it with the "n" in it. Rather funny that both great-grandma's made it, but the one in North Dakota made it with the cottage cheese and the one in Washington made it with cherries. :D Getting to talking about German cooking makes me wonder if your family has ever made a cherry dumpling. No idea if it is pronounced the same, but it is a pasta dough rolled to about 1/4" thick and some bing cherries that have the juice thickened. Cut the dough into 4" squares and fold up and pinch the edges. Put in boiling water. they are done when they float to the top. Serve with heavy cream poured on top and toasted bread crumbs. [/QUOTE]
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