Austrian Potato Dumplings
Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4
eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in
deep hot lard until brown. Serve hot with cooked fruit.
Vegetable Casserole
Yields: 12 Servings
Ingredients:
2 cans mixed vegetables, drained
1 onion diced
1 c mayonnaise
2c Shredded Cheddar Cheese
1 sleeve Ritz Crackers, crushed
Salt and Pepper to taste
Preparation Directions:
Mix first four ingredients together. Add salt and pepper. Top with crushed Ritz crackers. Dot with butter or margarine. Bake until nice and brown in a 9x13-baking dish for 20 minutes in a 350-degree oven.
Braised hearts of celery with Parmesan
Total time: 1 hour, 15 minutes to 1 hour, 45 minutes
Servings: 6 to 8
3 whole bunches celery or 3 celery hearts
Salt
1 leek, white part only, trimmed but left attached at the base
1 cup veal or chicken stock
1/4 cup finely grated Parmigiano-Reggiano
PREPARE IT:
1. Heat the oven to 350 degrees. Butter a medium (about 12-inch-by-9-inch) gratin dish. If using whole celery bunches, remove the tough outer stalks and trim the dark, dried out parts of the base, leaving enough of the base that the stalks will hold together. Trim the tops so the bunch is about 5 to 6 inches long; set the trimmed tops aside for another use.
2. Blanch the celery hearts in a big pot of simmering, well-salted water for 10 minutes. Don't let the water boil too hard, or the celery will start to break apart.
3. Cut the leek in quarters lengthwise, leaving it attached at the base, and rinse away any sand under cold running water. Slice the leek finely into crosswise strips and scatter across the bottom of a well-buttered gratin dish.
4. When the celery hearts are cool enough to handle, cut each bunch in half lengthwise and arrange in the gratin dish. Pour over the stock. If necessary to thoroughly moisten the leeks add a little more stock or water (the leeks should be moist but not swimming in liquid; the celery should be mostly above the liquid). Season with three-fourths teaspoon salt, or to taste.
5. Cover the dish tightly with aluminum foil and bake until the celery is meltingly tender, about 1 to 1 1/2 hours.
6. When the celery is done, remove the foil and carefully pour the broth through a strainer into a small saucepan and add the grated cheese. Place the saucepan over high heat to reduce the broth to a glaze, about 5 minutes. Pour this over the celery and serve.
Each serving: 49 calories; 2 grams protein; 5 grams carbohydrates; 1 gram fiber; 2 grams fat; 1 gram saturated fat; 6 mg. cholesterol; 343 m. sodium.
Veggie Cocktail
Yields: 8 Servings
Ingredients:
1 cup Food Club Ranch Dressing (Or favorite dressing)
6 cups Assorted Vegetable Sticks (Celery, Red & Green Peppers, Sugar Snap Peas, & Celery Sticks.)
Optional Cherry Tomato & Parsley can be used for Garnish
Preparation Directions:
~ Evenly distribute dressing in bottom of shot or small martini glass.
~ Wash and clean desired vegetables. Cut evenly into nice bite-size strips. Randomly arrange in each shot/martini glass. Garnish with cherry tomato wedge and fresh parsley.
Nutrition:
Calories: 140 Total Fat: 12g Saturated Fat: 2g Cholesterol: 5mg
Sodium: 340mg Carbohydrate: 7g Dietary Fiber: 2g Sugars: 4g
Protein: 2g Vitamin A 60% Vitamin C: 80% Calcium: 2%
Iron: 4%Black & Tan Dipped Apples
Yields: 8 - 10 Apples
Ingredients:
8 - 10 Medium Apples
8 - 10 Popsicle Sticks
1 cup Food Club Semi-Sweet Chocolate Chips
1 - 2/3 cup (10 oz pckg) Peanut Butter Chips
¼ cup + 1 T Shortening (Do not use butter, margarine, spread, or oil.)
Preparation Directions:
~ Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into stem end of each apple. Play on wax paper or tray.
~ Place chocolate chips, 2/3 cup peanut butter chips, and ¼ cup shortening in microwave safe container. Micro on HIGH 1 minute. Continue to check, stir, and heat until the chocolate is just melted. Dip bottom ¾ of each apple in chocolate mix, gently spin and shake off excess and place on paper or tray.
~ Place remaining 1 cup peanut butter chips & remaining shortening in microwave for 30 seconds or until melted. Stir well. Using a spoon, gently pour the melted mixture over top of the apples allowing them to drip down the sides. Refrigerate until ready to serve.
Total time: 1 hour, 10 minutes
Servings: 8 to 10
1 cup turkey stock or chicken broth
2 cups heavy cream
2 large celery roots (about 1 1/2 pounds each)
1 tablespoon coarse-grain Dijon mustard
1 tablespoon smooth Dijon mustard
1 teaspoon sea salt, or to taste
Freshly ground white pepper to taste
1 cup finely shredded Gruyère cheese
1. In a large pot, bring the stock or broth and cream to a gentle simmer over medium heat. With a sharp chef's knife, trim the ends off the celery root and remove the peel, carving with the shape of the bulb to retain the curve. Cut each bulb lengthwise into quarters. Add to the pot, cover and cook, turning occasionally, until the pieces are just tender, 20 to 30 minutes.
2. Heat the oven to 350 degrees. Remove the pot from the heat. Using a slotted spoon or tongs, transfer the celery roots to a cutting board (reserving the liquid in the pot) and let the pieces sit until cool enough to handle. Cut them into one-fourth-inch-thick slices.
3. Layer the slices in a 10-inch gratin or other baking dish, overlapping them slightly. Bring the liquid in the pot to a boil so that it thickens a bit, then whisk in the mustards, salt and pepper to taste. Pour the mixture evenly over the celery root, covering it completely. Sprinkle the cheese evenly over. Bake 35 to 40 minutes, until the liquid is bubbly and the cheese is melted. Serve hot.
Each of 10 servings: 265 calories; 7 grams protein; 13 grams carbohydrates; 2 grams fiber; 22 grams fat; 13 grams saturated fat; 77 mg. cholesterol; 483 mg. sodium.
