Vereneke and Ham Gravy - eggs

Method

• For the dough: Mix together eggs, egg whites, milk and vegetable oil.
• Add flour, baking powder and salt a little at a time until everything is mixed well.
• Knead briefly.
• Dough should be fairly soft.
• For the filling: Mix ingredients well.
• To assemble vereneke: Take approximately 1/6 of the dough and roll out thinly, 1/8 inch or less.
• You want it thin, but not so thin that the filling breaks through.
• Using a cookie scoop or spoon place about 2 tablespoons of filling on the dough.
• Pull the dough over the filling, then cut each vereneke into a semi-circle using a tuna can.
• Make sure the seams are sealed.
• If necessary, use your fingers to crimp around the edges.
• With a toothpick, poke a few holes in the vereneke.
• Vereneke can be refrigerated or frozen at this point until needed.
• To prepare the vereneke: Into a pot of boiling water, carefully place several vereneke.
• If they are frozen, it is not necessary to thaw.
• Dont crowd the pot and allow to boil for several minutes until the vereneke rise to the top.
• Using a slotted spoon, remove carefully and allow to drain.
• Then, fry in butter until golden brown.
• To prepare the gravy: In a large frying pan, melt butter.
• Add ham and fry slightly.
• Add flour and mix well to make a roux.
• Slowly add half-and-half, sour cream and milk and mix well.
• Heat until gravy thickens.
• Serve vereneke and ham gravy separately.
• Recipe adapted from the Central Christian Cookbook, possibly published in the 1970s, contributed by Helen Adrian (mother of Lowell and Marlin).