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4 cups chicken broth 6 cups water 1 large leek 1 cup carrot 2 cloves garlic 4 large potatoes 1 cup dry peas 1/2 cup dry lentil 2 tsp thyme 2 tsp savory 1/2 tsp white pepper 2 packages thick slice bacon Instant potatoes In …
2/3 c cream 2 leeks 1 lb green cabbage 1 lb potatoes 1/2 c butter Peel potatoes and boil until soft. Finely chop leeks and cabbage. Saute’ in butter until soft. Add to potatoes with cream and mix until smooth. Salt and pepper to taste
10 medium potatoes, peeled and quartered
1 cup all-purpose flour
3 eggs, lightly beaten
2/3 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon ground nutmeg
12 cups water
Place potatoes in a large pot and add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain and place in a large bowl.
Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls.
In the same large pot, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat and simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.
Browned Butter Sauce
1/2 cup butter, cubed
1 tablespoon chopped onion
1/4 cup dry bread crumbs
In a small heavy saucepan, heat butter and onion over medium heat until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.