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Semmelknoedel (Bread Dumplings)

Submitted by: Peachy

Home Town: New York, New York, USA

Living In: Cambridge, Massachusetts, USA

My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your meat, and cover with a little gravy.

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Very Simple Spelt Bread

Submitted by: Jean Roberts

Utterly Simple Spelt Bread made without yeast, so you won't have to wait all day to enjoy fresh bread.

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Navajo Fry Bread II

Submitted by: SAUNDRA

As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo's put chile peppers, cheese, onion, lettuce and beans on it, and call them Nava Tacos.

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Country Corn Bread

Submitted by: Alice Wrisley

A few cups of Alice's mix streamlines preparation of this corn bread that bakes up nice and high. The squares have a lovely golden color and light texture.

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Fresh Corn Spoon Bread

Submitted by: Christine L.

This custard-like corn bread is made from yellow corn meal, butter, milk, eggs and whole kernel corn. Serve in place of stuffing with a Thanksgiving meal.

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Texas Spoon Bread

Submitted by: Mildred Sherrer

This Southern dish has appealing down-home flavor. A sizable serving topped with butter is a treat. When I was growing up, Mother baked it to go with soups and stews. I always thought her spoon bread was the best. --Mildred Sherrer, Fort Worth, Texas

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