Yes, I am back. Took a sabbatical, as did all you wonderful readers
I am in desperate need of some recipes along with their stories. I have been cajoling church members, and Sandy Klimowski came through with a great old story.
My grandmother’s sister’s family often went cabin camping in the summer. One year when I was about eight years old we went up for the day. All I remember from that day was grandma’s sister (Aunt Lena) cooking something that smelled wonderful—Krautfleckerl. I asked for some, then some more, and then some more. It was wonderful. Now it is something I make, and still love today. Oh, by the way, we never went to their cabin again. I guess I ate out our welcome.
German Krautfleckerl
Preparation
Cut up a medium cabbage as you would for slaw. You don’t want small grated pieces—more like strips. There will be a lot.
Cook in a pan (I use cast iron) with about two tablespoons of Crisco over medium heat, turning often, until soft and lightly browned. It will cook way down.
Meanwhile, make broad noodles (eight ounces or so) according to package directions.
Mix the cooked cabbage and drained noodles.
Serve warm or at room temperature.
Enjoy!
Please send your recipes with a story to Fay or to the paper
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, and we will forward them on to her.
