Boova Shenkel ( boys legs)
Makes a hearty meal. Great on a cold day.
Cooking Instructions
- 1
this recipe was taken from Culinary Arts Cookbooklets Pennsylvania Dutch Cook Book of Fine Old Recipes
- 2
cover meat with water
- 3
add seasonigs to taste, cook slowly for several hours
- 4
wash, peel, and slice potatoes. cook until tender
- 5
drain off water, add butter, salt, pepper, parsley and onion.
- 6
mix well. beat eggs, and add to potatoes and beat mixture lightly.
- 7
let stand until pastry is made.
- 8
sift together flour, baking powder, and 1/2 teaspoon salt.
- 9
work in 4 tablespoons shortning, then add water enough to hold dough together.
- 10
roll thin on a floured board.
- 11
cut into large circle about 10 inches in diameter
- 12
spread with potato mixture, then fold into semi-circle, pressing edges together with fork.
- 13
drop into hot pot of broth and meat and cover closely. Boil for 25 minutes
- 14
while these are cooking, make a sauce using 3 tablespoons butter bread cubes and brown. then stir in milk
- 15
arrange the Boova Shenkel on a platter and pour milk sauce over
- 16
serve immediately
- 17
recipe was posted as it was printed in the book.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Shir berenj Shir berenj
💯 Iranian rice puddingThis a super delicious Persian food, served as dessert or light dinner and breakfast.It can be served cold or hot.The liquidity of this dessert is like a thick heavy soup.#persian_cookingFor those who need exact Persian name: شیر برنج
-
Hamentashen Hamentashen
My Hadassah chapter in Pittsburgh used to get together and make these before Purim. We'd sell them to make our donor. They're so good, that we provided them to the Pittsburgh Jewish Home for the Aged. If you either cut the two flat sides of grocery bags, or line your cookie trays with parchment paper for each batch, you can just lift off hamentaschen, lay on another cut out paper bag, and not wait for them to cool.A double batch of dough should make approximately 5 dozen if you use a margarine cov as a cut. I usually use a what're glass, and they come out smaller. They also make good cookies with cinnamon sugar sprinkled over them.Option al: Paint them with beaten eg before baking to make them shiny
-
Challah Challah
I adapted this recipe from a popular recipe I found online, but that one used shortening and had too much salt.I sorta lazily skipped most of the kneading. And I think that's why the loaves didn't really have a true braided definition like you would expect from a challah. Probably should have used a bit more flour as well. But, it turned out so good that I'm not sure I want to do it the right way.
-
-
Stuffed chicken legs. Stuffed chicken legs.
I saw this on you tube on a gordon ramsey cooking video. It looked amazing and thought I would try it. I'm glad I did. It looked complicated but wasn't that hard at all. Tasted amazing.
-
-
SHAKSHUKA with twist SHAKSHUKA with twist
My twist is adding zatar ( mediterranean spices)
-
-
Roast Chicken Legs Roast Chicken Legs
I succeeded in easily making a main dish for Christmas dinner using my usual teriyaki sauce, so I uploaded the recipe.The key is to wait patiently until the skin becomes crispy instead of flipping it right away during Step 2. Recipe by meg526
-
Shish_barak Shish_barak
Shish Barak is a pasta dish originating from Iraq, Syria, Lebanon, Jordan, and Palestine. Shish Barak is typically referred to as a local variation of ravioli. Thin dough dumplings are stuffed with seasoned beef and then cooked in a yogurt sauce.😋
-
Gingerbread Boys Gingerbread Boys
The first recipe my kids and I made together from an old recipe. Still a favorite!
More Recipes
Comments