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Leber-Kloss Suppe

Leber-Kloss Suppe
Liver Dumpling Soup


1 lb. ground chicken liver
2 pkgs. crushed saltine crackers
1 medium onion, minced
Salt & pepper to taste
A pinch of baking powder
1/2 cup chopped parsley
Mix well and roll into small balls. Place in a boiling pot of chicken stock. Bring stock back to a boil and simmer for 45 minutes.

A Tip From Fr. Tom: If dumplings fall apart in the chicken stock, add more cracker crumbs to the mix. If you'd like a spicier taste to the dumplings add a shot of horseradish to the mix.


Salat Mit Warmer Essig-Specl Sose
Warm Bacon Dressing

Fry 8 pieces of bacon, and reserve the grease. Cool the grease a bit before adding the vinegar and sugar.

While the grease is cooling mix up a salad using your favorite types of lettuce. To the salad add:
1/2 cup Stilton cheese, crumbled
1/2 cup pecans, chopped
Cherry tomatoes
2 hard boiled eggs, chopped
Salt & pepper to taste

Once the bacon grease has cooled add:
3 Tbsp. Apple cider vinegar
3 Tbsp. sugar
Dissolve sugar over low heat.

Mix a roux of water and flour, make sure there are no lumps in the roux. When the sugar is dissolved, add the roux until the consistency is of medium thickness. Pour over the salad and serve immediately.