Sauerkraut with Franks and Dumplings
Add 2 cups water to two no. 303 cans sauerkraut in saucepan. Simmer 30 minutes. Bury 8 frankfurters (or 1 lb.) in sauerkraut. Prepare and cook ½ Dumplings (recipe [page 10]). Add ½ tsp. caraway seeds, if desired. Serve hot. 4 servings.
Pork and Dumplings
Brown 6 pork chops in deep skillet or heavy kettle. Season. Add 1 medium onion, thinly sliced, and ¼ cup water. Cover skillet; simmer until meat is tender (40 to 50 min.). Add 1½ to 3 cups water. Prepare and cook Dumplings (recipe [page 10]). Remove meat and dumplings to hot platter while making gravy. 6 servings.
Dessert Dumplings
Mix in saucepan 3 tbsp. Bisquick, 3 tbsp. sugar, and ¼ tsp. salt. Gradually stir in 1½ cups juice from canned fruit. Bring to boil; boil gently 2 min. stirring constantly. Stir in 1 cup canned or fresh fruit, 2 to 3 tsp. lemon juice, ½ tsp. grated lemon or orange rind, and ¹/₁₆ tsp. nutmeg or cinnamon. Prepare and cook Dumplings (recipe [page 10]). Serve immediately. 6 servings.
Nut Bread
½ cup sugar 1 egg 1¼ cups milk 3 cups Bisquick 1½ cups chopped Diamond Walnuts