So different from Louisiana hogshead. I may try scaling back the
recipe and give it a try. BODY { font-family:Arial, Helvetica,
sans-serif;font-size:12px; }
On Mon 12/06/10 6:10 PM , "Linda Marks Pauling" lmpauling@utech.net
sent:
What a touch of sentimentality came with your request, as my
husband is now
visiting his 100 year old father Duke PAULING for a few days in MN.
His
father's grandparents Diedrich Friedrich PAULING and Dorothee Luise
Wilhelmine WESTENFELD were born in Norddrebber and Landesbergen,
Hannover in
1822 and 1829 and settled in IL in 1850 and then on to IA in 1880.
When my mother-in-law married my father-in-law she needed to learn
from her
mother-in-law how to make "Knip," as they called it. And I had it
for the
first time when I met my in-laws in 1964 so I needed to learn to
make it
too.
Here is the recipe as I have it from my mother-in-law with a
slightly
different meat version... no hogs head.
"2 lb hamburg
1/2 lb pork sausage
twice as much oatmeal as meat (measured after the oatmeal is cooked)
Season with allspice, salt, and pepper.
Stew the hamburg and pork and cook the oatmeal. Combine all
ingredients. Fry
in patties before serving.
Brown well.
This is traditionally eaten with bread and butter and syrup."
I seem to remember that she did not make it into patties, but merely
fried
it up and they did eat lots of maple syrup over it!
On a visit to MN several years ago when Father was in a retirement
home and
Mother in assisted living, I wanted to do some cooking to leave for
him in
his freezer, and he thought it would be great if I would make Knip
and take
it over to Mother. He was sure it would be a treat and she would
love it.
And so I did.
When he returned from his visit with her and I asked how she liked
it, he
replied that she ate one bite and didn't like it. It just didn't
have enough
flavor. It seems I shouldn't have drained all that fat after frying
the
meat!!
Thanks for the sweet memories!
Linda Marks Pauling in California
"... for such a time as this..." Esther 4:14