Thanksgiving Potato Dumplings

Our family has enjoyed these ever since I was a young girl, as we always looked forward to grandma's German Potato Dumplings, which she made once a year at Thanksgiving.  I've made them for over 40 years, and extended family members make them, too, as a tradition.

 I usually make a double or triple batch, as there's always leftover turkey to go with them in the days after Thanksgiving.

I also make other types of dumplings during the year depending on how I serve pork or chicken but these are my "Thanksgiving Dumplings."

Thanksgiving Potato Dumplings
3 medium dry baking potatoes, Idaho if possible
1 beaten egg

Dumplings on Slow Boil

1 tsp. salt
1/2 to 1 cup flour

Boil potatoes with skins on.  Peel and mash while hot. A potato ricer works well, too. Let cool, then add salt, egg and mix well.  Add flour last starting with a 1/2 cup, mixing and adding more until dough holds together and is firm enough to roll into small balls, about 2 to 2 1/2 inches round. They should not feel tacky.

Drop in boiling salted water. Boil uncovered for 10 minutes until done.  When they start to boil, reduce heat and let boil slow. They should float to the top and simmer. Test by cutting in half on plate to see if cooked in the middle.  Don't cook too long or they will fall apart.

Remove with slotted spoon and place in shallow serving dish covered with gravy. Keep warm in the oven until ready to serve. Good with poultry and gravy.

Serves 4.  Double recipe for 8 or triple for 12 servings.
Estimated cost: .52 cents or less;  .13 cents a serving or less.

It's Zucchini Time!

It's zucchini time, so thought I'd re-post links to my three tried and true zucchini recipes. I grow just two plants each year and have more zucchini than I know what to do with, so share with family and friends.

The relish is good on hot dogs, burgers or sandwiches.

The bread is nice for a quick dessert or snack.

The fries are a healthier substitution for french fried potatoes, and make a nice side dish.

Of course zucchini can be used in soups, stews or sauteed -- and served raw in salads or on vegetable trays, but if looking for other uses, try these.  The relish and bread can be frozen for later use throughout the year.


Zucchini Relish
http://gooddealmeals.blogspot.com/2012/05/zucchini-relish.html

Zucchini Bread

http://gooddealmeals.blogspot.com/2013/01/zucchini-bread.html

Zucchini Fries

http://gooddealmeals.blogspot.com/2012/10/parmesan-zucchini-fries.html

Fruit Crisp

I keep a bag of this fruit crisp topping in the freezer for a quick dessert.  The recipe will cover a  9x13 dish of fruit, but more often I only need to make 2 to 4 servings.  

So I use a smaller dish or individual ramekins and sprinkle mixture over the fruit, bake, then serve with a whipped topping or ice cream.

We have apples, blackberries and blueberries in our yard which I pick and freeze for cobblers, pies and crisps, but I've also used it on sliced canned peaches. 

As a carb watcher I've learned to use Splenda in many recipes calling for white sugar, and it works well in this recipe if you're watching calories or white carbs.

Fruit Crisp

1 cup flour

1/2 cup brown sugar

1/2 cup sugar or Splenda

1 cup quick oats

1 Tab. cinnamon

1 tsp. vanilla extract

1 stick melted butter
3 cups of fruit for a 9x11 dish

Mix all ingredients in a bowl until well blended into a crumbly mixture, then put in a quart-size freezer bag and freeze. 
Arrange chosen fruit in a sprayed dish or pan, and sprinkle desired amount of mixture over the top.  Bake in a 350° oven for 30-40 minutes until top is golden and crispy. 
Makes one 9 x 13 inch size dessert or 6-8 individual desserts. Use fruit of choice:  berries, cherries, sliced peaches, or apples.  Eat fruit crisp dessert as is, or top with a whipped topping or ice cream.

Estimated cost of topping: $1.80 or less; .30 cents a serving or less.