STUFF I FOUND ABOUT KNEPFLE’S:
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Recipe for Apple Gnocchi of ground or Knepfle

Ingredients (time 1hour 15 minutes)
The receipts are established
for 4 people
Four average potatoes
Flour 60 gr.
Two egg yolks
1 cuillérée with chopped parsley coffee
Leek chopped 20 gr.
Butter 50 gr. milk 5 Cl
Bread 50 Croûtons gr.
Salt, pepper of the mill

To cook potatoes with their skin with salted water.
To peel hot, to crush them with the fork, to season salt and of pepper of the mill. To add the egg yolk, the flour, parsley and leek chopped. To mix the whole well.
With a spoon with soup, to mould in the egg shape.
To poach with the ebullient water salted during 3 to 5 minutes.
To drain and draw up on a hollow dish.
To make rissoler let us croûtons them in butter, to add milk, to pour on the gnocchi.

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How about a knepfle cigar and bowling alley?
http://www.visitharrison.org/lake.htm

Lake's
Sporting Goods
124 Harrison Ave.
(513) 367-5936

For the last 25 years Lake's Sporting Goods has been providing quality school jackets & spirit wear for our local schools.  Owned and operated by Keith Lake this sporting goods store was once a Cigar Store owned by John Knepfle.  In 1932 Mr. Knepfle turned the cigar store into Knep's Cafe and Bowling Alley.  The original bowling lanes are still intact on the second floor of this building.  The Knepfle boy's continued at their father's retail location expanding into an outdoor "Beer Garden" during the years the Harrison Dog Track was in full swing.

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A reader in Decatur, Ind., asked about the recipe for knepfle; it's a soup my mother used to make. Very easy, delicious and hearty. Here is the recipe:

Knepfle

1 egg
2 cups flour
1 cup water
1/2 teaspoon salt
1/2 teaspoon baking powder
1 quart broth (any kind: vegetable, chicken, beef, whichever you prefer)

Put dry ingredients into a bowl. Then, separately, beat egg in a cup. Add water. Stir well. Pour cup of water-egg mixture into dry ingredients bowl. It will form a crumbly dough (called knepfle). In a 3-quart kettle, bring broth to a boil. Hold the dough over the boiling water and drop the dough in as small pieces as you can with your spoon or with a knife. Dip the spoon or knife into the broth to prevent the dough from sticking. Let cook about 5 minutes at a boil. Serve. (Variation: Some use water instead of broth and drain the soup in a colander. They then serve the knepfle in a bowl with browned butter over it).

For Elizabeth Coblentz' "Recipe of the Week," go to www.theamishcook.com.

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ANOTHER RECIPE

Four average potatoes, 60 grams of flour, two egg yolks,

1 spoonful with chopped parsley coffee, 20 grams of chopped leek, 50 grams of butter,

5 milk Cl, 50 grams of let us croûtons of bread,

salt, pepper of the mill.

Lhas preparation:

To cook potatoes with their skin with salted water.

To peel hot, to crush them with the fork, to season salt and of pepper of the mill.

To add the egg yolks, the flour, parsley and leek chopped. To mix the whole well.

With a spoon with soup, to mould in form eggs to poach with the ebullient water salted during 3 to 5 minutes.

To drain and draw up on a hollow dish.

To make rissoler let us croûtons them without butter, to add milk, to pour on the gnocchis.
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MM: What did she cook? Did she cook a lot of noodles?

IM: Ah, no. I'll tell you what the biggest deal was at our place was rivel soup, knepfle soup. You know what that is?

MM: Yes.

IM: A guy in Mandan here awhile back, we come out of the clinic, out of the eye doctor, Dr. Schmidt. He came out and he says, "I got to go home and get me some knepfle soup," and he says, "I bet you don't know what knepfle soup is?" I says, "I bet I ate more knepfle soup than you did!"

MM: Oh, yes. I like that too. In fact, during Christmas now, I had some of those cheese buttons.

IM: Yah, yah, the cheese buttons.

MM: At my brother's house, they had cheese buttons, those cheese buttons - käseknepfle.

IM: Yah, yah. Well, they have them, all that stuff: käseknepfle, knepfle, well, all that stuff. That's all we lived on. We didn't have no fancy meals.
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