Dumplings, Pasta & Rice Recipes

Fluffy Dumplings

3/4 c. milk
1 egg
2 c. presifted flour
1 Tbsp. b.pwd
1/2 tsp. salt
1 Tbsp. melted butter

Beat milk & egg in mixing bowl. Sift together flour, b.pwd. & salt. Gradually stir into egg mixture. Stir in butter. Drop by spoons into simmering water. Cover & steam for 10 min.

Cornmeal dumplings: Use 1 c. cornmeal in place of 1 c. flour in above recipe.

Serves 4-6

The Lady's Cheesy Mac (original from Paula Deen)

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar (Cyndi uses reg. cheddar inside and sprinkles sharp cheddar on top)
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Spaetzle (mom got us started on this and bought us the press - similar to a potato ricer)

1 c. flour
1/3 c. milk
1 egg
1 tsp. salt

Add 2 tsp. salt & 2 tsp. oil to 2 1/2 qts. boiling water, at least

Mix all the first four ingredients until smooth. Rinse press in COLD water. Put batter in the Spaetzle press and press batter into the boiling water.

Cook, stir& remove from heat when water reboils. Drain. Bolow are recipes for sauces and a

Crumb topping can be added: combine 1/2 c. fine dry bread crumbs and 1/4 c. melted butter. Spoon over vegetables or spaetzles.

Cream Sauce (our favorite for Spaetzle)

1/4 c. chopped onions
1/4 c. melted butter
1 c. sweet cream

Cook onions in butter until golden and add cream. Add to spaetzles. Serve warm.

Cheese Sauce

2 T. flour
2 T. butter
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
dry mustard, optional
1/2 c. grated cheese

Make as a white sauce using the ingredients to the cheese. Add cheese & stir until cheese is melted.

Tomato & Cheese Sauce (Eileen's favorite)

3/4 c. grated cheese
1 8 oz can of tomato sauce
dash of chili powder, optional

Heat. Add to spaetzles.

Kasacks (for 115 small pockets, approx.)

Noodles:
Mix thoroughly:
6 egg yolks
6 whole eggs
1/3 c. water
2 tps. salt
Add slowly:
4 c. flour (may take more to make a stiff dough)
Knead
Roll to #5 thickness on the noodle maker

I doubled this recipe for the amount of filling...

Filling:
3 # browned sausage, if desired
4 # creamed small curd cottage cheese
8 eggs
1 Tbsp salt
1 tsp pepper
1 c. chopped green onions
3 c. bread crumbs
2 # cheddar cheese

Schmelz or Sauce:
4 c. melted butter
4 c. chopped green onions
16 c. cream
Heat butter and onions together
Add when placing finished kasacks in container. Add cream alternately with the butter mixture (can be sweet or sour cream, or mixed -- I usually mix)
1/2 c. butter & onion mixture to 1 c. cream.

I use a small circle press to seal or can make into square.

Add salt & oil to boiling water. I coat the kasacks with onion, butter & freeze. When thrawing add cream - when heated can separate gently.

 

Rice Dish (recipe from Square Dancing Group)

2 c. cooked rice
2 cartons sour cream (1 cup)
1 can jalapeno peppers, 2 oz. chopped
1 cans green chili peppers
1 tsp. salt
1 lb. grated cheedar cheese (4 c)

Combine all the above except 1/4 c. of cheese. Put into a buttered casserole. Dot with margarine & top with grated cheese. Bake 350º - 30 min. or until good & hot.
Recipe Content
judi 12/31/04 (03/29/09)