Potato dumplings

Ingredients

3 cups hot mashed potatoes
1/2 cup dry bread crumbs
2 egg yolks
salt & pepper to taste
1/2 cup four
pinch of marjoram
2 egg whites

How to prepare

Mix ingredients in the order given. Beat egg whites until stiff and folk in. Place on floured board and roll to pencil thickness. Cut into 2 or 3″ strips, drop into salted boiling water. Boil until dumplings float to top. Drain & serve in soup. May be served on platter covered with chopped crisp bacon.

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Meat dumplings

Ingredients

1 egg
1/2 cup water
2 tbsp mashed potatoes (optional)
1/2 tsp salt
2 cups flour
Meat filling
1 small onion
3 tbsp butter
chopped cooked beef
chopped mushrooms, cooked (optional)
salt & pepper

How to prepare

Mound flour on kneading board. Beat egg with water and salt slightly and carefully pour into mound of flour. Mix and add the mashed potatoes. Knead until dough becomes elastic. Cover closely with warm bowl and let stand about 10 minutes. For easier handling, divide the dough in half. Roll our very thing, cut in 2″ squares.
Run cooked beef through grinder. Chop onion fine and lightly brown in butter. Add chopped mushrooms and fry very slowly. Add meat and seasoning. Cool before using.
Place half tsp of filling a little to one side on each squares. Moisten edge with water. Fold over and press edges together. Join the two upper corners. Drop into salted boiling water and cook until they float to top.

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Egg noodles – makaron

Ingredients

1 large egg
1/4 tsp salt
1 cup flour
1/2 egg shell of water

How to prepare

Mound four on a board. Make hole in center, drop in egg and salt. Mix with knife and add water. Knead until dough is smooth. Flour the board and roll out very thin. Place sheet of dough on a cloth and let dry until not the least sticky and yet not too brittle to handle. Sprinkle the sheet well with flour, fold into a tight roll. Slice the roll in thin threads, toss the threads up lightly on board to dry. Boil in salted water until the noodles rise to the top. Strain and give them a cold water bath. This is a small recipe but egg noodles may be made in quantity and stored in a covered jar.

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Potato latkes

Ingredients

1 egg
1 small onion, cut up into chunks
2 tbsp flour or matzo meal
1/2 tsp salt
1/4 tsp pepper
3 med potatoes (russet or idaho), peeled and cut into smallish chunks

How to prepare

Combine all but the potatoes in the food processor and process until smooth. Add potatoes and process until fairly smooth. Heat about 1/2″ oil in large skillet, preferably a heavy one. Fry the pancakes each with about 1/3 cup batter. Flatten them into about a 4″ circle. Fry until good and brown, turning only once. Keep warm in oven set to 200 f until serving with sour cream or applesauce.

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Dill pickle soup

Ingredients

1 cup margarine
1/2 cup flour
1 1/2 qt chicken broth
12 oz dill pickles, shredded or fine chopped (1 1/2 cups)
1 cup white wine/chicken broth
1/2 md onion, fine chopped
3 tbsp sugar
2 tbsp vinegar
1 tbsp worcestershire sauce
4 garlic cloves, minced
2 tsp salt
1 tsp dill weed
1 tsp curry powder
1/2 tsp white pepper
2 bay leaves
2 cup warm milk
Dash green food color, opt
Croutons, opt

How to prepare

In a lg kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients ; bring to a boil over med. Heat. Reduce the heat; add milk. Remove bay leaves. Add food color and garnish with croutons.

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Swiss fondue

Ingredients

2 cups coarsely grated swiss cheese
2 tbsp flour
Clove garlic to taste (i only use a pinch)
1 cup dry white wine
1 tsp dry mustard
1 tsp worcestershire sauce

How to prepare

Heat wine to simmering over hot water (double boiler). Coat cheese with the flour and stir into the wine. Mix in garlic, mustard, and worcestershire sauce. Serve in a fondue pot (keeping it warm) with white or rye bread.

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Swedish Meatballs

Ingredients

1/2 cup Bread crumbs, dry
2/3 cup Milk or water
1 Egg
2 tsp Onion; minced
1 1/4 ts Salt
1/8 ts Pepper
1/8 ts Nutmeg
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
2 tsp Butter or margarine
1/4 cup water

How to prepare

Stir bread crumbs into milk or water; mix well. Beat in unbeaten egg and minced onion. Add salt, pepper, nutmeg and ground beef; mix thoroughly.
Divide meat mixture into 50 to 60 even portions. Shape into sm balls. Melt butter or margarine in skillet. Add meatballs; brown thoroughly, shaking pan occasionally to keep balls round. Add water; cover skillet. Simmer 20 minutes. Yield: 50 meatballs

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Highliner’s salmon chowder

Ingredients

1 lb salmon fillets, boneless & skinless
1 cup onion, chopped
1 cup potato, diced
1/4 cup celery, chopped
1 tbsp polyunsaturated margarine
2 tbsp water
2 tbsp flour

1/4 tsp white pepper
1/4 tsp dried dill weed
1 can (8 oz) stewed tomatoes
2 cans (13 oz ea) evaporated skim milk
1 cup part-skim mozzarella cheese, grated
2 tbsp parsley, chopped

How to prepare

1. Cut salmon into 1″ pieces; set aside. 2. In saucepan saut

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Bulgarian red pepper stew

Ingredients

1/2 cup lentils, dried
1/2 cup navy beans, dried
2 lg onions, chopped
1 1/2 tbsp olive oil
6 med red bell peppers, chopped
2 tsp basil, dried
1 tsp marjoram, dried

1/4 tsp cayenne
1/4 tsp thyme, dried
1/4 tsp salt
1/8 tsp black pepper, ground
3 1/2 cup vegetable stock or water
1/4 cup dry red wine
2 tbsp dry sherry

1/4 cup tomato paste
1/2 cup plain yogurt
2 tbsp fresh parsley, chopped

How to prepare

Cover the lentils and navy beans with plenty of cold water and soak them overnight or for at least 4 hours. Drain and set them aside. In a large deep saucepan, saut

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