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Show ' ' , :i ' . ; I ! v:c- ,x- ' ' v -S J y H L.- 5 " 1 ? ! - y 1. - i ; j 4- ' ? .--r ' I KCENIGSBERG KLOPS EE IvKATHRYN JENNINGS i: 867-2027 lias Sonlchi and four year iRebecca have prepared an unusual entree, koenigsberg klops, which is of German origin. Irene makes many recipes of German, Russian Irene Sontchi and daughter Rebecca, have made an unusual German dish. This old world recipe, Koenigsberg Koenigs-berg Klops, is a main dish, a hearty meal with unusual seasonings. The family might enjoy something a bit different and Swedish old world origin. SHE BAKES bread for the family twice a week, including includ-ing whole wheat, Swedish Limpa and Russian rye. The I .dish she had prepared today is a rather inexpensive main dish, with hamburger balls in gravy and unusual seasonings. season-ings. Bay leaves and whole allspice, are used with lemon rind for that unique taste. If your family does not care for the unusual flavors, try just a small amount of the seasonings for the first time and adding more as the family appreciates the unusual taste. THIS DISH is served in a gravy with plain boiled potatoes, pota-toes, used so much this way in the European countries KOENIGSBERG KLOPS 2 lbs. hamburger 6 whole allspice 2 bay leaves 1 lemon - 1 e6& t , '2 to c. bread crumbs MTX THE hamburger with salt and pepper to taste, 1 egg and the bread crumbs. Roil into balls about the size of a large walnut. Put about l'2 pints of water into a saucepan and add the allspice, bay leaves and 2 medium pieces of lemon rind and 2 tsp. lemon juice. Simmer for about five . . minutes. Now put the meat balls into the boiling water and cook slowly, turning each ball until the meat is done, about 15 minutes. Remove meat from the water and keep hot for serving. Save liquid for gravy. FOR GRAVY, make a flour and milk mixture, about 3 Tbsp. flour with enough milk to make a smooth mixture and stir into the liquid which the meat has been cooked in. Simmer until thickened. Have plain boiled potatoes ready for serving, pour the gravy over the potatoes and meat balls for serving. This is enough to serve 6-8 portions. IRENE ENJOYS cooking, sewing and caring for her family which includes her husband Donald, son Mike, 16, who attends Viewmont High School; Calista, 7, in J.A. Taylor Elementary School and Rebecca, who is 4. The family lives in Centerville Center-ville and enjoy summer sports and the winter skiing. Mr. Sontchi is a native Californian, Irene is a Utahn. |
