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A year and a half ago, this property was a wilderness, and to some degree,
much of it still is, although we have got the homestead cleared and the first module of the house as well as two support buildings constructed. Many trees have been cut, but not so many that the appearance of the forest has changed. There are now eight logging roads open through the woods, and we are almost ready to start the first of the tourist cottages.
We have been working very hard, here, as you might well imagine, and that
makes us ferociously hungry. According to my mother -- who's so Irish that it hurts -- there are times when only stick-to-your-ribs food will do. Among the most comforting stick-to-your-ribs foods that I know are dumplings. My mother loves dumplings, and approves of this month's column -- except for the spinach dumplings. She wouldn't touch those. However, I like them, so I have included them for you.
Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350F until apples are tender (about 40 minutes).
Cream butter until soft and beat in egg yolks; gradually stir in flour,
seasoning and stiffly beaten egg whites. Shape in small balls 1 inch in
diameter, drop into boiling salted water and simmer, covered, about 5
minutes; do not let dumplings boil. Put in hot tureen and pour hot soup over them; or cook dumplings in boiling hot vegetable broth.
Mix ingredients thoroughly and chill. Shape in small balls, drop into
boiling water or stock and boil, uncovered about 5 minutes or until balls
come to the top. Left over cooked vegetables can be substituted for the
spinach: broccoli, carrots, celery, string beans, and Swiss chard. Season
with Worcestershire sauce, tabasco or onion juice as desired.
Peel potatoes; boil until tender. Mash; cool. Add egg, salt, cheese, flour
and nutmeg; mix well. Knead lightly until smooth. Shape into long thick roll; cut into 1 inch pieces. Roll into dumplings. Cook in rapidly boiling salted water until dumplings rise to surface; simmer for 5 to 7 minutes longer or until cooked through. Drain; pour butter over dumplings.
In a 1-quart casserole stir together orange juice, cornstarch and 1/4 tsp
ground cinnamon. Cook in microwave, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel.
Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 tablespoons sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 tsp sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings.
Beat egg yolks very lightly. Add salt, pepper, parsley, almonds, baking
powder, & enough flour to make a VERY stiff batter. Add beaten egg whites. Test a teaspoonful in boiling water - if it boils apart, add more flour. Drop from teaspoon into boiling soup 10 minutes before serving.