POTATO FILLING
- 2 cups mashed potatoes
- 1 egg, beaten
- 1 qt. stale bread, cubed
- 2 tblsp. butter
- 1 onion, minced
- ½ cup celery, diced
- 1 tblsp. minced parsley
- 1 tsp. salt
- pinch of pepper
Put the beaten egg into the mashed potatoes and mix well. Melt the butter in a large skillet and saute the onion and celery. Stir in the bread crumbs to toast for a few minutes, stirring constantly. Add all the other ingredients, combine with the potatoes and mix thoroughly.
DUTCH CABBAGE ROLLS
- 1 lb. ground beef
- ⅓ cup rice, uncooked
- 1 egg
- 1 onion, chopped fine
- 2 tblsp. shortening
- Juice of 1 lemon
- 1 can tomato soup
- ½ cup celery, chopped
- 1 tsp. sugar
- 1 tsp. parsley, minced
- 6 cabbage leaves
- salt and pepper
Combine meat, salt, pepper, rice and egg, mix well. For the sauce: saute onion in the butter until soft. Add tomato soup and equal amount of water to onion, also celery, parsley, lemon juice, sugar, salt and pepper. Cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put equal amounts of the meat mixture into cabbage leaves, roll tightly and secure with toothpicks. Place rolls in sauce pan, pour sauce over them, cover pan and cook very slowly for 3 hours.
DUCK UN KRAUT
Prepare a young duck for roasting. Place in a roasting pan and add 2 quarts of sauerkraut, 1 cup of water and 3 tablespoons granulated sugar. Cover and bake until duck is tender and golden brown. Serve with creamy mashed potatoes.
PORK POT PIE WITH DUMPLINGS
- 8 loin pork chops
- 2 qts. water
- 1 dumpling recipe
- 4 medium potatoes
- 1 lb. sausage in casing