Pig’s Knuckles With Sauerkraut And Dumplings

The redemption of an eternal soul is one sale that I, in my own strength, cannot accomplish. I need to know that, not so that I won’t preach the Gospel, but so that I won’t allow my presentation of the Gospel to be molded by what I think will finally get a response and close a sale. Instead of using all my powers to convict and change the sinner, while God stands back as a gentleman quietly waiting for the spiritual corpse, His declared spiritual enemy, to invite Him into his heart, I’m going to preach the Gospel like a gentleman, trying to persuade but knowing that I can’t convict and convert and change the sinner. Then we’ll see clearly just who can really call the dead to life.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Dutch	Penndutch, Pork	1	Servings

INGREDIENTS

1		Egg, well beaten
1	c	Flour
1 1/2	T	Butter, melted
1/2	c	Water
1/2	t	Salt
1	ds	Nutmeg
5		Pig's knuckles
2 1/2	lb	Sauerkraut

INSTRUCTIONS

Clean, scrape and wash thoroughly the pig's knuckles. Combine with the
sauerkraut and cover with cold water. Cook slowly until the knuckles
are tender. To the beaten egg, add the melted butter and water. Sift
the flour, salt and nutmeg together and combine with egg mixture.  Beat
thoroughly. If necessary, add more flour to make batter stiff  enough
to drop from spoon. 20 minutes before serving drop the batter  by
spoonfuls into the hot sauerkraut. Cover pot tightly and serve as  soon
as dumplings are cooked. Source:  Pennsylvania Dutch Cook Book -  Fine
Old Recipes, Culinary Arts Press, 1936.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 930 Calories From Fat: 216 Total Fat: 24.5g Cholesterol: 231.8mg Sodium: 4734.9mg Potassium: 2138.1mg Carbohydrates: 145.2g Fiber: 31.8g Sugar: 20.8g Protein: 29.6g