Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Potato Casserole - Dumpling Casserole
Famous Authors (View All Authors)
Vegetables - Potato Casserole -  Dumpling Casserole Post by :DavidC Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1855

Click below to download : Vegetables - Potato Casserole - Dumpling Casserole (Format : PDF)

Vegetables - Potato Casserole - Dumpling Casserole

1-1/2 pounds savoy cabbage
1 onion
2 tbsp. butter
salt, pepper
2 pounds potatoes for dumplings, cooked, peeled
4 oz. flour
4 eggs
4/5 cup whipping cream
3 oz. grated cheese

Mince onion finely. Preheat oven to 200°F. Heat butter and add onion and cabbage and one cup water. Cook for 15 minutes. Season with pepper and salt.

Press potatoes through a press, mix with 2 eggs, flour and nutmeg. Form into 10 dumplings and cook in salt-water for about 20 minutes. They should rather poach than boil.

Grease casserole dish, put cabbage in. Put dumplings on cabbage. Beat cream, remaining eggs and half of the cheese, pour over dumplings. Sprinkle with rest of the cheese and bake for about half an hour.
If you like this book please share to your friends :

Vegetables - Easy Potato Casserole Vegetables - Easy Potato Casserole

Vegetables - Easy Potato Casserole
8 cooked potatoes -- peeled and diced 1 pound shredded Cheddar cheese 1 cup mayonnaise 1/2 cup chopped onion Salt and pepper -- to taste 1/2 pound bacon -- diced 1/4 cup stuffed olives – sliced Preheat oven to 325° F.Combine first 5 ingredients and place in a greased 9x13-inch baking dish. Bake 30 minutes at 325 F; then top with cooked, diced bacon and bake 30 minutes longer. Serves 6

Vegetables - Potato Casserole -  Do Ahead Mashed Potatoes Vegetables - Potato Casserole - Do Ahead Mashed Potatoes

Vegetables - Potato Casserole -  Do Ahead Mashed Potatoes
9 large potatoes 1 package cream cheese (8 oz) 2 teaspoons onion salt 1 8 oz container sour cream 1 stick of butter or Margarine Paprika Peel and cook potatoes until soft. Mash the potatoes, but do not add any milk. Mix together onion salt, sour cream, cream cheese and butter. Whip mixture with potatoes until fluffy. Put into buttered 1 1/2 quart baking dish. Dot with butter and sprinkle with paprika. Bake at 350 for 45-50 minutes. Note: This recipe will keep up to 2 weeks, unbaked, in the refrigerator. Take out about 1 hour ahead and let come to