Saurkraut & Kleasels (actually potato dumpling)

Potato Dumplings

6 Large Russet Potatoes peeled

4-5 Eggs

2 Lbs. of Onions peeled and coarsely chopped

1 Lb. of Thick Sliced Bacon cut into half inch pieces

1 Tablespoon Salt (or less)

1 Teaspoon Ground Black Pepper 

Preparation:

1. Grate the potatoes using a box grater. (You could also use a food processor instead, but the texture of grated potatoes cannot be duplicated.)
2. In a large bowl, (mix the grated potatoes with one teaspoon of salt optional - I left out) and start adding egg one at a time and mix thoroughly with a large wooden spoon.
3. Adding flour a little bit at a time until you think it is the proper consistency.
4. Meanwhile, bring about six quarts of lightly salted water to a boil.
5. Or forget all that and buy prepared Gnocchi or Potato Dumplings.

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Cooking Instructions - Making the Dumplings

1. Transfer about one cup of batter at a time to a large saucer or dessert plate using the wooden spoon that you used to mix the batter.
2. Holding the plate close to the water, dip a tablespoon into the boiling water and use the back of the spoon to smooth out the batter over a large area of the plate.
3. Now with the spoon facing away from you, quickly scrape small dumplings into the boiling water. They should be the size of an almond or even smaller if you have the patience.
4. Continue scraping dumplings into the water until the plate is empty and then repeat the process with more batter until all of it is gone. Remember to keep dipping the spoon in the boiling water from time to time to keep it from sticking to the batter.
5. Stir the dumplings with a large slotted spoon to keep them from sticking together. They are done once they all rise to the surface, but to be certain, remove a large one with the slotted spoon, rinse under cold water and taste it.
6. Finally, pour half of the dumplings at one time into a colander and rinse thoroughly to remove the excess starch. Transfer the rinsed dumplings to a large bowl and repeat with the second half.

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Cooking Instructions - Making the Additions

1. Fry the bacon in a large frying pan until the pieces start to brown but are still soft. Then add the onions and continue cooking until they are translucent. Sprinkle this mixture with  pepper.
2. In a large kettle, add the dumplings and the bacon/onion mixture and mix them together with the slotted spoon.
3. Adjust the seasoning. At this point they are ready to serve, but many people prefer to brown them slightly in smaller batches in a lightly buttered frying pan to make them crisper.

Saurkraut and Roasted Pork

3-4 pound Pork Roast

4 pounds Saurkraut (2 32 oz. jars)

2 cups of Barley (very optional, I leave out)

4 cups of Water (if Barley is added)

2 pounds Polish Sausage

Place all these in a roaster pan and cover, roast in oven until pork falls apart.  375 degrees for a few hours....we went to church on Christmas Eve and came home to perfection.

Serve with dill pickles, rye bread apple sauce and beer.

Cilantro Rice with Orange-Avocado Salsa

 

• Cilantro Rice

• 4 cups cooked rice
• 1/2 cup chopped chopped onion
• 1/2 C fresh cilantro (or use parsley)
• 2 Tbsp olive oil
• 1/2 Lime
• 2 T sliced jalapeño
• 1/4 tsp salt
• 1/4 tsp pepper
• Sauté onion in oil with 1/2 lime face down in heat, squeeze lime juice on onion.  Stir in rice, cilantro, jalapeño, salt, and pepper.

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• Orange-Avocado Salsa

• 2 oranges, peeled and chopped
• 1 large avocado, diced
• 1/2 C onion, finely diced
• 3 Tbsp chopped fresh cilantro or parsley
• 1/4 tsp salt
• 1/4 tsp pepper
• Combine oranges, avocados, onion, cilantro, 1 Tbsp lime juice (the other half of the lime), and 1/4 tsp each salt and pepper in a medium bowl; serve over rice.

White Chili

 

1 onion , diced

1 tbsp olive oil

2 cloves garlic , finely minced

2 (14.5 oz) cans low-sodium chicken broth

1 poblano pepper or (7 oz) can diced green chilies 

1 1/2 tsp cumin

1/2 tsp paprika

1/2 tsp dried oregano

1/4 tsp cayenne pepper

salt and freshly ground black pepper , to taste

1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes

1 cup frozen or fresh corn

2 (15 oz) cans cannellini beans (one can pureed in blender)

2 1/2 cups shredded cooked rotisserie or left-over chicken

1 Tbsp fresh lime juice (or half lime thrown in)

1/2 Cup chopped fresh cilantro, plus more for serving

Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)

Instructions

Heat olive oil in a large pot over medium-high heat. Add onion and sauté 4 minutes minutes. Add garlic and sauté 30 seconds longer.

Add chicken broth, poblano pepper or green chilies, cumin, paprika, oregano, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Add 1 can beans, no need to drain.  Add 1 can of beans to a food processor along with it's juice and puree until nearly smooth.

Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

Stir in chicken, fresh lime juice (or lime) and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Based on https://www.cookingclassy.com/white-chicken-chili/#jump-to-recipe

Spaghetti Squash Lasagna

1 medium spaghetti squash-cooked and scrapped into sprayed pan

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Combine all in frying pan to make a meat sauce, simmer and cook down:

1 pound ground meat (beef or turkey) 

1/2 teaspoon salt

1 teaspoon pepper

2 Tablespoons minced garlic

1 teaspoon dried basil

1 teaspoon dried oregano

1 can diced tomatoes (Rotelle adds some heat)

2 Cups spaghetti sauce 

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Combine the following for cheese layer:

1 1/2 C ricotta or cottage cheese or combination of the two

2 eggs

1/2 C shredded cheese

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Add the cheese mixture over the squash, layer the swiss cheese, then cover with the meat sauce.  Top with Parmesan cheese.  Bake 375 degrees for 45 minutes or until bubbly and slightly brown, let sit outside of oven for 30 minutes to help set the "lasagna".

6 slices Swiss Cheese

1/2 C Parmesan cheese