Good afternoon all,
Up early and out again today. Husband had a leg procedure. Only one more next week and then done for now.
Makes me glad dinner is made. Stuffed peppers today. Just need to nuke to reheat and make a salad for the side.
Sean...I agree with you. I always try hard to practice an attitude of gratitude. It is one of the main reasons why I strive so hard not to waste food and to repurpose/reuse my leftovers. Food is just too expensive now days. Far too many people work too hard to feed us all for me to just be tossing things. Do you meal/menu plan for your week? I do. I found it has really helped us cut back on waste and useless/aimless spending in the grocery store.
Sally......That's hysterical!
Yeah, I guess the pic of the timer on my fridge does look some kind of 'device' that would go off if you opened the door at inappropriate times.
Tom....Interesting recipe and thank you for sharing the good eats.
Yes, food from our past is a great way to keep us tied to happy times with friends, family and also a great way to remember where we all 'came from' and how our tastes got shaped early on.
Speaking of which I pulled out my old American-Hungarian cookbook that my grandmother, her sisters and many of their neighbors and friends that I remember growing up had contributed to. When my mom passed she gave it to me. I have been having great fun looking through it. I still use it when I make stuffed cabbage, stuffed peppers and on the rare occasions when I do bake nut roll or kiffles.
Your recipe rang bells as I remember growing up eating a similar dish at my grandparents house. They often served it with a breaded veal cutlet or homemade Kielbasa on the side. Sure enough I found a very similar recipe to what you had posted. My great aunt (one of my maternal grandmother's sisters) wrote it
I thought I'd share it as it is similar.
Interesting difference is these do use an egg.
POTATO DUMPLINGS WITH SAUERKRAUT (By Mrs. Vera Oroz-Sine)
INGREDIENTS:
3 cups grated raw potatoes
3 tsp. salt
1 egg
2 cups flour (approx.)
3 rounded Tbsp. butter
3 Tbsp. bacon fat* or butter
3 Tbsp. Crisco
2 cup sauerkraut; drained and rinsed
INSTRUCTIONS:
1. Add egg and salt to grated potatoes
2. Add enough flour to make a thick dough.
3. Drop by teaspoons into boiling salted water, making as small as possible.
4. Let cook for about 10 minutes and then drain. Rinse with cold water.
5. Brown the butter or melt the bacon fat* and then pour over the dumplings
6. Melt the Crisco in a frying pan; add the sauerkraut which was drained and rinsed and squeezed dry.
7. Brown the kraut.
8. Add this to the dumplings and serve hot.
* Almost everyone I knew had a can of bacon grease they kept in the back of the fridge and used it for cooking. After cooking bacon, usually for breakfast you drained the fat into the can, let it cool and put it in the back of the fridge. You NEVER threw it out. Just added to it and used a few Tablespoons of it as needed for recipes.
I still do this. It was just understood that when they said, 'bacon fat' they were referring to this can of bacon grease you already had in the back of the fridge.
JB....sounds like a fun and an interesting celebration. I think it roughly translates into Festival of the Candles/Lights? I could be very well mistaken but isn't it also a 'welcome Spring' type of celebration? Oh did your neighbors ever get the sausage you made for them?
AG
