Dumplings And Cabbage - cooking recipe

Ingredients

1 c. flour
1 egg
milk
dash of salt
1/2 c. olive oil
1 medium eggplant (about 1 1/2 lb.)
2 eggs, beaten
1 c. Italian seasoned bread crumbs
1 lb. mushrooms, sliced
1 can or jar pizza sauce
1 1/2 c. grated Parmesan cheese, divided
1/2 lb. Mozzarella cheese, sliced
2 small eggplant
1 Tbsp. salt
olive oil
2 eggs
1 c. seasoned bread crumbs
16 oz. sour cream
1/2 c. grated Romano cheese
1 Tbsp. oregano
1 tsp. garlic powder
1/2 tsp. pepper
8 oz. grated Provolone cheese
parsley flakes
1/2 c. corn flakes
4 Tbsp. butter, separated into Tbsp.
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. minced onion
1 tsp. sugar
1 c. sour cream
2 pkg. frozen French-cut green beans
2 c. Swiss cheese, grated
fresh corn (2 per person)
butter
garlic powder
seasoned salt
black pepper
1/4 lb. bacon
1 (26 oz.) jar spaghetti sauce
1 (28 oz.) can diced tomatoes
1/2 lb. mushrooms
1 large zucchini
1 small eggplant
1 large onion
1 green pepper
1 red pepper
1 (16 oz.) pkg. mixed vegetables
1 (10 oz.) can broccoli cheese soup
2 oz. pimientos
1 lb. fresh mushrooms
2 medium green peppers
1 medium onion, diced fine
1/2 c. butter flavored shortening
2 Tbsp. Dijon mustard
2 Tbsp. Worcestershire sauce
1/2 c. brown sugar
1/2 c. sherry
2 Tbsp. Amaretto (optional)
1/2 tsp. black pepper
1/2 tsp. seasoned salt
2 Tbsp. flour
1 pkg. frozen peas
1 can bean sprouts
1 oz. sliced pimentos
4 Tbsp. Italian salad dressing
1 Tbsp. soy sauce
1 Tbsp. sesame seed
1 tsp. garlic salt
1 tsp. ginger
1 tsp. seasoned salt
1/4 c. olive oil
1 medium onion, sliced
1 clove garlic, minced
1 (15 oz.) jar spaghetti sauce
2 green peppers, cut in 1-inch pieces
3 c. eggplant, peeled and cut in 3/4-inch cubes
2 c. zucchini, sliced 1/2-inch thick
2 ripe, medium size tomatoes, cut up
2 c. instant rice (uncooked)
1 can chicken broth
2 Tbsp. butter
1/2 lb. sliced mushrooms
4 green onions, cut fine
8 slices bacon
1 Tbsp. brown sugar
3 green onions, cut into small pieces
1 apple, chopped
1 Tbsp. caraway seed
3 to 4 lb. cabbage, shredded
1 can beef broth
2 beef bouillon cubes
2 Tbsp. wine vinegar
1/2 tsp. basil
1 tsp. salt and pepper
1 (10 oz.) pkg. frozen chopped spinach
2 medium cooked potatoes
1/4 c. milk
2 Tbsp. butter, divided
2 green onions, cut up
1/2 tsp. salt
1/2 tsp. pepper
1 (16 oz.) can whole tomatoes in juice
1 (16 oz.) can zucchini
2 Tbsp. cornstarch
1/4 c. sugar
1/2 tsp. salt
6 slices bread, cubed
2 strips bacon
1/2 c. wine vinegar
3 Tbsp. red currant jelly
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. water
1 Tbsp. caraway seed
1/4 c. brown sugar
1 medium head red cabbage
2 medium apples
1 (16 oz.) pkg. frozen broccoli, cauliflower and carrots, thawed and drained
1 (10 oz.) can condensed golden mushroom soup
4 oz. shredded Swiss cheese
4 oz. sour cream
1/4 tsp. black pepper
4 oz. chopped pimiento, drained
1 (2.8 oz.) can French fried onions
1 zucchini (medium)
2 Tbsp. butter
1 tsp. garlic powder
2 lb. brick oven baked beans
1/4 c. brown sugar
1/4 c. dark molasses
1/4 lb. sliced bacon
6 medium baking Idaho potatoes
cooking oil
1/2 lb. thick sliced bacon
4 green onions, sliced small
4 Tbsp. butter, melted
1/4 c. milk
1/2 c. Cheddar cheese, diced
1 tsp. garlic powder
salt and pepper to taste
1 pkg. wide noodles
2 Tbsp. butter or margarine
1 Tbsp. caraway seed
8 oz. fettuccine
1/3 c. butter
3/4 c. whipping cream
3/4 c. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
2 c. instant rice (uncooked)
1/2 lb. bacon, thick sliced
2 eggs
4 green onions, cut into 1-inch pieces
1/2 can bean sprouts, drained
2 Tbsp. soy sauce
6 medium potatoes
2 c. shredded Cheddar cheese
1/4 c. butter
1 1/2 c. sour cream
1/3 c. chopped green onions
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. butter
1/2 lb. wide noodles
1/4 lb. butter
1/2 pt. sour cream
16 to 24 oz. cottage cheese
1 c. sugar
4 eggs
1 (8 oz.) can crushed pineapple
1 tsp. almond extract
1 tsp. cinnamon
1/2 c. coconut, grated
1 Tbsp. butter
1 c. plain bread crumbs
2 c. mashed potatoes
1 c. grated potatoes
1 egg
3/4 c. flour
1 tsp. salt
8 medium potatoes
1/2 c. milk
1 tsp. black pepper
1 tsp. garlic powder
1/2 lb. chipped ham
6 oz. Cheez Whiz
1/2 can French fried onions
5 medium potatoes
2 chicken bouillon cubes
1 egg
1 can French fried onions, divided
1 Tbsp. butter
1 Tbsp. chopped onions
1 tsp. salt
1/2 tsp. pepper
1 medium onion
1 Tbsp. chicken fat
3 large potatoes
3 eggs
3 Tbsp. flour or matzo meal
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. chicken fat
3 large baking potatoes
1 small onion
2 eggs, separated
1 Tbsp. flour
1/4 tsp. baking powder
1 tsp. salt (coarse if you have it)
1/4 tsp. black pepper
1/2 c. vegetable oil
6 medium potatoes
1/2 lb. bacon
4 green onions, cut fine
1/2 pt. cream
seasoned salt
pepper
1 c. Cheddar cheese, grated
2 large baking potatoes
cooking oil
fillings (details below)

Preparation

If you do not have large potatoes, use more of smaller ones. Cut potatoes in half; scoop out the middle, leaving 1/4 inch of potato on the skin.
I use a grapefruit spoon, and it works like a charm.
Brush the inside and the skin with oil.
Place potatoes in a baking pan, skin side up.
Broil 10 to 15 minutes, until crisp. Turn over and broil 10 to 15 minutes more, until brown on the edges.