My Great Grandma Zetsell shared the “recipe” for these dumplings, though my father thinks the recipe was brought from England with my great great Grandma Heighes. He said that they were a very inexpensive way to fill up hungry tummies when times were tight.
Dumplings are wonderful in chicken broth, with veggies, or with sausage, fried onions, mushrooms, garlic and butter. My favorite way though, is warm with some good butter and salt and garlic.
They do not reheat very well, so only make enough for one night.
(What fun, I learned that they are also called Kluski Kładzione and they are a polish drop noodle. Some recipes use milk in place of the water!)
Grandma Bea would make pizzelles and store them in tin coffee containers. After she died, my parents bought a pizzelle maker and passed the recipe on to Andrea.
Mark was given this recipe by our friend Morsal. When she learned that Mark really liked the deep fried potatoes, she shared her version of it with him.
Jan 19th is national popcorn day. What better way to celebrate than with a fresh bowl of caramel corn?
When Andrea was nine years old, she discovered cream puffs. She wanted to learn to bake them and would keep asking for me to teach her. Finally, I gave her a recipe for French Profiteroles and let her make a batch. Was she surprised to learn they were cream puffs.
While we usually eat these with whipped cream and homemade nutella or chocolate sauce, they are also very good with vanilla ice cream.
We enjoy curry in many ways. Allan came up with this simple recipe.
I prefer curry without bones, so I often use boneless chicken breast and thighs. Allan prefers it with bone in chicken pieces, so use whatever you prefer.
To stretch the curry more, use more onions and tomatoes and adjust spices. You can also add diced potatoes and peas if desired.
Very good drink on a hot day or after an Indian meal.
Recipe from Shari Deardorff