MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Knephla Soup Categories: Soups Yield: 1 Batch 3 md Potatoes; up to 4 2 Bay leaves; up to 3 2 c Flour 1 tb Salt; or less 1 1/4 c Water 2 c Milk; up to 3 c 1 md Onion 1/4 c Butter Peel and dice potatoes. Place in large kettle; add bay leaves and enough water to cover. Bring to a boil, cooking until potatoes are soft, about 15 minutes. Meanwhile, mix flour, salt, and water to form a soft dough. Knead slightly, adding more flour as necessary to make dough manageable. Roll dough out flat and cut knephlas with a pizza cutter, or form ropes of dough about as thick as your thumb, press flat, and snip off short pieces with kitchen scissors. Once potatoes are cooked, stir in knephlas; boil 5 minutes. You may need to add more water. Knephlas should float when done. Add milk and heat until warm. Fry chopped onion in butter until golden brown; do not overcook. Mix onions into warm soup; serve. Add salt and pepper to taste. Recipe by Mueller Family Recipe FROM: MMMMM