Text 29707, 87 rader
Skriven 2012-09-18 21:26:00 av JIM WELLER (1:123/140)
Ärende: packets 5
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     Title: Stuffed Potato Dumplings - Fyldte Kartoffelkugler
Categories: Danish
  Servings: 4

      4 c  flour 
    3/4 ts salt
      2    eggs 
      4 TB water 
    1/8 c  sweet onions; minced
    1/4 c  butter
      1 c  cottage cheese, dry curd 
      2 c  mashed potatoes 
      1    egg 
      1 ts celery salt 
           Salt 
           White pepper 

Sift flour and salt into a bowl and make a well in the center. Place
whole eggs and water in this well and mix until dry ingredients are
moist. Knead until smooth. Cover the dough and let it rest while you
make the filling;  the dough will be less stiff after resting and
will make the forming of dumplings easier.


Roll the dough on a floured board, thinner than for a piecrust, and
cut into small pieces, about 3 inches square. Place a spoonful of
the filling on each square. Fold the dough over the filling to form
a 3-cornered pocket. Seal the edges firmly. 

Drop the dumplings into boiling broth or salted water and cook 15
minutes. Serve at once. 

(This recipe may be doubled and used as a jacket for a ham to be
baked in the oven.) 

FILLING Brown the onion in the butter. Combine with all other
ingredients and mix until very smooth. 


  From: Christian's Danish Recipes      
 
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     Title: Danish Stuffed Eggplant - Fyldte Gratinerede Auberginer
Categories: Danish
  Servings: 6

      2 lg eggplants
      2    onions 
      4    tomatoes 
      3    pieces chicken; cooked
      1 ts salt 
    1/2 ts pepper
           Butter 
      2 TB bread crumbs 
    1/2 c  chopped parsley

Cut eggplants in half lengthwise and blanch 10 minutes in boiling
water. Remove pulp, being careful not to break the skins. 

Chop the onions, tomatoes and chicken very fine, and mix with some
of the eggplant pulp. Add the salt and pepper, mixing well, and cook
in a little butter in a frying pan, long enough to blend well.
Combine with remaining eggplant pulp. Fill each half of the eggplant
with the mixture, top with bread crumbs and bake in a preheated 350§
oven for 20 minutes.

Before serving, sprinkle with chopped parsley. 

  From: Christian's Danish Recipes      
 
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Cheers

YK Jim


... Proper dumplings should not bounce!

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