Potato Dumplings

Potato Dumplings

3 c of potatoes
1 c flour
1 egg
1/4 tsp salt
Boil potatoes until semi-soft, as if making for potato salad. Cool and then shread.
Knead together with other ingredients into dough. If sticky, add more flour until it comes off hands.
Drop small balls into boiling salt water.
Simmer for about 20 minutes and serve immediately.

These wonderful old world dumplings were submitted by Maria Glasenhardt of Chicago.

Excerpts from the Schleis-Seigfried Reunion Cookbook

Goulash (Peasant Style)

2 lbs diced beef
1 tbsp paprika
Salt, to taste
4 onions, chopped
2 tbsp shortening
3 potatoes, cut in half

Place meat in a heavy pot and sear a little bit with part of the shortening.
Saute onions in another pan with remaining shortening until soft, but not brown.

Add to meat, then add water to cover meat. Let simmer about 1-1/2 hours.

Add paprika and a little warm water. Simmer until meat is tender.

Add water, depending on amount of broth you want. Add potatoes and continue to simmer for 1/2 hour. Serve.

This is a simple but delicious dish, submitted by Heddy and Joe Schleiss.

Excerpts from the Schleis-Seigfried Reunion Cookbook

Broccoli & Cauliflower Salad

Salat mit drei Kohlköpfen


1 head cauliflower
1 lg bunch broccoli

1 pt Hellmann’s Mayo

1/3 c sugar

1/3 c parmesan cheese

1/2 lb bacon, fried and crumbled

Break cauliflower and broccoli into bite-size pieces. In a separate bowl, combine the rest of the ingredients.
Pour dressing mixture over vegetable pieces. Stir and cover. Refrigerate several hours before serving.

This refreshing salad was submitted by Darin and Christina Cook.
Excerpts from the Schleis-Seigfried Reunion Cookbook

credit wallpaperflare.com, PhotoCuisine

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