Does anyone have or know of a recipe for Stertz?

Basically, the recipe is the following:

Roast flour in butter and pour hot salted water over it. The mixture forms small crumbles that are cooked for a short while.

A Sterz is always eaten together with a liquid, that is poured over it, as for example coffee or tea, soup, milk, wine or fruit juice.

POTATO STERZ

2,2 lbs soft-cooking potato ca. 0,3 lbs flour salt 3,5 ounces fat Press cooked and peeled potatoes and let them cool down. (Alternative: grate them cokedand already cooled down). Spread with somesalt, crumble with flour and fry immedtiately in a pan with plentiful fat. Turn over often. The sterzcan be also prepared in a slightly fatted baking tin in the oven, with frequent turn-overs. Pre-pared like this it takes a bit longer. Good withsour milk, pickled cabbage, apple- or plum

Buckwheat "Sterz" - "Hoadnsterz"

1 pound buckwheat flour

1/2 pound pork fat

1 1/4 cups water

1 tbsp salt

Add salt to water and bring to boil. Add flour all at once - big dumpling. Cook for ten minutes - turn over and cook for another ten minutes. Drain leaving 1/2 cup water in pot. Using two forks, tear dumpling apart into small lumps. Heat fat until hot and pour over sterz, stir and fry until hot. Serve immediately

Variations; cook poppy seeds in butter and sprinkle over Sterz; serve Sterz with milk; make Weinsterz by pouring hot wine over Sterz cooked as above and steam in oven until wine has evaporated

Ofensterz/Ofentommerl

250 grams buckwheat flour or cornmeal

1/2 liter liquid (milk, water, buttermilk, mineral water)

pinch of salt

1 egg (optional)

100 grams fat

Mix all the ingredients except the fat to form a thin batter. Pour into a greased pan to a 1/2 - 3/4 inch thickness. Bake.

Yeast is often added, especially if the flour used is fine-textured. For the yeast variety, add to the above ingredients: 20 grams yeast, dissolved in lukewarm milk and a little sugar. Leave rise in pan for 1/2 hour before baking.

Dick's Potato Sterz

2 pounds russet potatoes, peeled, boiled, riced and then cooled 1/ 2 cup flour (about) Salt to taste Vegetable oil for frying

In a large bowl, put some of the potatoes, then sprinkle generously with flour. Toss mixture in your hands to create marble- sized balls, adding more flour if needed. Add some salt, then continue adding potatoes, flour and salt. The consistency of this mixture should not be a mass that holds together but small pieces that range in size from 1/4 to 1 inch.

Lightly oil large, heavy frying pan. A cast-iron pan works best with this recipe. When the oil is hot, scatter the pieces in the hot pan. Reduce heat to medium-low and slowly fry, turning and tossing until evenly toasted, about 40 minutes. Serve hot as a side dish with meat. Makes about 6 to 8 servings.

the hand-crafted Kaajals are dark and durable yet they do smudge somewhat if rubbed. The recipe to make is relatively undemanding. Take 2 dirt Diyas or Lamps. easy a flame using a cotton stub with help of any oil. conceal the lamp or diya with the different one leaving a splash area for air. placed adequate oil so as that it lasts for some 6-8 hours. After the flame dies, assemble the soot from lamp and use dry kajal. it extremely is relatively dark and at the same time as using, take in finger and blow away extra effective volume. all the suitable! Poonam