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Make Boova Shenkel with Mindy Starns Clark Amish recipes, Recipes

Boova Shenkel is a type of Dutch meat rolls that has its origins tracing back to Pennsylvanian Dutch cuisine. This traditional American dish basically consists of beef stew and potato dumplings. The Dutch name literally means "boys' legs", which refers to the shape of the dumplings resembling thick and short legs. Here is a recipe

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Boy's Legs (Boova Shenkel) Yield: 1 Servings: Categories: Penndutch, Beef: 3: lb: Beef, stewing: 12: Med Potato: 3: tb: Butter: 2: tb: Parsley, minced

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The dumplings are boiled in the beef broth, then often pan-fried in butter. When served, the dish is usually topped with a beef gravy or brown butter sauce. Boova shenkel is typically served during the Lenten season before Easter. The name of the dish means boys' legs, referring to the dumplings that resemble thick and short legs. Pennsylvania.

Nizozemski mesni zvitki ("Boova Shenkel") Njami Njami

Seed the peppers and chop fine with the onion. Put into a bowl, cover with boiling water and let stand for 5 minutes. Drain and cover again with boiling water, let stand for 10 minutes longer. Place in colander or cheesecloth bag let drain over night. In the morning add the vinegar, sugar and salt. Boil for 20 minutes.

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Hearty meal with potatoes, pastry, beef and gravy. Amish recipes are famous, and this one is actually from Amish cooks, not just a label to claim it so. Alth.

Pennsylvania Dutch Boova Shenkel Recipe Amish recipes, Pennsylvania

Slice the potatoes and onions very thin, boil quickly in salted water until tender. Mix with 1 T butter, parsley, and beaten eggs. Spread this mixture on the dough circles, roll them up as for jelly roll, press edges tightly together. Drop the rolls into the boiling stew with the beef. Cover kettle tightly and steam for about 1/2 hour, when the.

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Drain off all of the water, add the 3 Tbsp of butter, salt and pepper to taste, parsley and onion. Mix well. Beat the eggs, add to potatoes and beat mixture lightly. Let stand until pastry is made. Sift together the flour, baking powder and 1/2 tsp salt. Work in the 4 Tbsp of shortening and then add the water, using only enough to hold dough.

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Here, for your potential culinary pleasure, are a pair of recipes from Best-Loved Pennsylvania Dutch Recipes, a 32-page staplebound booklet published in 1971 by Vincent R. Tortora and Photo Arts Press of Lancaster, Pennsylvania. Boova Shenkel (Boy's Legs) Cut 3 LB.STEWING BEEF into cubes. Cover with water. Add SALT, PEPPER, simmer 2 hours, or until tender.

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Set aside on wax paper until all are finished. Step 3 cooking. In a large boiler bring about 2 quarts of water to a boil and add 1 Tbsp. salt. Drop in the Bova (pierogie) one at a time and boil for about 1/2 hour. Drain and serve with the following sauce. Step 4 the sauce. 1 stick of butter. 1 1/2 to 2 cups of milk.

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Other recipes call for meat in the filling mixture like the boova shenkle served at Walp's Restaurant, a landmark in Allentown, PA for generations until the restaurant closed in 1998. Some cook boova shenkle in broth in which meat has been stewed and serve the meat on the side. Toppings for boova shenkle vary, too.

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Cook potatoes until tender. Drain; add butter, salt and pepper to taste, parsley and onion. Mix well. Beat eggs; add to potatoes and beat mixture lightly. Let stand until pastry is made. Sift flour, baking powder and salt together. Cut in the 4 tablespoons shortening or butter and add water, using only enough to hold dough together.

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A thrifty way to stretch a meal. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947, Ingredients.

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1 egg, beaten. In a large bowl, mix together the flour, salt, and baking powder. Make a well in the center. In a separate bowl, mix together the vegetable oil, warm water, and beaten egg. Pour.

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Directions. After seasoning the meat with salt and pepper, stew the meat for two hours. Then make dough with flour, baking powder, salt the shortening. Mix into a pie-crust dough. Roll into a dozen circles 8 to 10 inches in diameter. Steam the potatoes, pared and sliced thin; add salt and pepper, 2 tablespoons of butter; the parsley and onions.