Potato dumplings

from Angie Knehr

5 pounds potatoes

5 pounds flour

2 tablespoons salt

Cook the potatoes, with skins on, in boiling water until done. Peel cooked potatoes and put them through a ricer. When potatoes are cooled to lukewarm warm, add approximately 5 pounds of flour (more or less may be needed to achieve desired consistency) and the salt. Mix together lightly with hands until the dough reaches consistency that is easily formed into balls. Form balls about the size of a snow ball. Cook dumplings in boiling water for a half hour. Serve with roast pork and sauerkraut.

Suggestion: Cut dumplings in half for ease of serving.

Lasagna d'Italia

from Gregory Mason

8 lasagna noodles

1 cup chopped onion

1 tablespoon minced garlic

3 pounds ground meat (beef or turkey)

Salt (to taste)

1 tablespoon basil

2 tablespoons chopped parsley

3 6-ounce cans tomato paste

3/4 cup - 1 cup hot water

2 eggs, beaten

16 ounces cottage cheese

1 pound mozzarella cheese, sliced or shredded

1/4 cup grated Parmesan cheese

Boil noodles in water about 15 minutes or until tender. Drain and set aside. Cook ground meat, onion and garlic together. Drain, if necessary. Add tomato paste, hot water, salt, pepper, basil and parsley. Simmer for 5 minutes. Blend beaten eggs with cottage cheese in a bowl. In a 9x13 baking dish, put a thing layer of meat sauce, half the noodles, all of the cottage cheese mixture and half of the mozzarella cheese. Repeat with half of the remaining meat sauce and the rest of the noodles. Top with the other half of the meat sauce and the rest of the mozzarella cheese. Sprinkle with Parmesan cheese. Cover and bake in 350 degree oven for 40-45 minutes, uncovering dish after first 20 minutes).

Rhubarb crunch

from Cheri Esch

Bottom crust ingredients:

1 cup flour

3/4 cup uncooked oatmeal

1 cup brown sugar

1/2 cup melted margarine

Mix crust ingredients and press into 9x13 inch pan.

NOTE: Mix another batch of the above ingredients and set aside for topping.

Filling ingredients:

6-8 cups cut-up rhubarb

2 cups sugar

4 tablespoons cornstarch

2 cups cold water

2 teaspoons vanilla

Mix sugar and cornstarch in a saucepan. Add water and vanilla and boil until clear and thick. Add rhubarb. Put filling on top of bottom crust. Add topping. Bake at 350 degrees for 1 hour. Serve warm, with a scoop of vanilla ice cream or whipped cream, if desired.

Chocolate chip chiffon cake

from Dawn Lambert

Preheat oven to 350 degrees.

Grate 3 square of dark, sweetened baking chocolate, set aside.

Sift together in a bowl: 2 cups flour, 1-3/4 cups sugar, 1 tablespoon baking powder and 1 teaspoon salt. Make a well in the center and add in order: 1/2 cup vegetable oil, 7 egg yolks (unbeaten), 3/4 cup cold water and 2 teaspoons vanilla. Beat with a spoon until smooth. Fold in grated chocolate.

Measure into separate mixing bowl: 7 egg whites and 1/2 teaspoon cream of tartar. Whip together until whites form very stiff peaks. Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber scraper just until blended. Pour into an ungreased 10 inch tube pan. Bake at 325 degrees for 55 minutes, and then at 350 degrees for 10-15 minutes. When cake is done, invert on plate and let cool. When cake is cold, cut into thirds, horizontally, and frost with Chocolate Butter Frosting and Filling.

Chocolate Butter Frosting:

4 squares unsweetened chocolate

1/2 cup granulated sugar

1/2 cup milk

1 cup butter, softened

1 cup powdered sugar

4 eggs, separated

Melt chocolate. Add sugar and milk; cook at medium heat until smooth, stirring constantly. Set aside to cool. Cream butter. Add powdered sugar to butter and cream well. Add add yolks one at a time, beating after each addition. Add the cooled chocolate mixture to butter mixture. In a separate bowl, beat egg whites until stiff but not dry. Folk into creamed mixture using a wire whisk. Spread between, on top and on side of cake. Keep cake refrigerated.

Grandma's spaghetti

from Doris Hintz

Cook about 8 ounces of elbow macaroni and drain. Dice and fry about 1/2 pound of bacon until crisp and drain off the fat. Add a diced small onion and saute until tender. Add 1 can of tomato soup and 1 soup can of water. Add 1 tablespoon sugar and cook together until blended. Add the cooked macaroni and enjoy.

Hungarian poppy seed kuchen

from Betty Hartman

Sweet kuchen dough:

1 cake compressed yeast or 1 package dry granular yeast

1/2 cup warm water

1-3/4 cups lukewarm water

8 cups flour

1 cup butter, softened

1 cup sugar

4 eggs

1 teaspoon salt

Grated rind of 1/2 lemon

Dissolve yeast in warm water. Add milk and 1 cup flour and set aside to rise in a warm place. Cream the butter, add the sugar and the eggs, one at a time, stirring well after each addition. Then alternately add salt, lemon rind, the rest of the flour and yeast mixture. Mix well and knead until the dough is smooth and elastic. Let rise in a warm place until doubled in bulk. Cut dough down and form into any desired shapes. Roll out yeast dough thin on floured board. Spread poppy seed or nut filling (recipes below) in the middle. Roll dough like a jelly roll and place on pan. Let rise again. Bake formed kuchen at 375 degrees until brown.

Poppy seed filling:

1 cup ground black poppy seed

1 cup milk

2 tablespoons butter

2 tablespoons honey

1/2 cup chopped almonds

Grated rind of 1/2 lemon

1/4 cup seedless raisins

1/4 cup sugar

1 tart apple, grated

Grind poppy seed or buy it ground at the spice shop. Boil it with milk and all the other ingredients, except apple, until thick. If not sweet enough, add more sugar. When cool, add apple.

Walnut Filling:

2 cups grated walnuts

1/4 cup sugar

1/4 honey

Mix nuts and sugar. Add enough honey to make a paste.