Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
BEEF AND CARROT STEW:
Toss
If the beef is very lean, as the
Melt butter or margarine in 9 x 13 baking dish.
Alternate layers of sliced potatoes and onions.
Add can of canned beef and stock, crumpled up.
Add cream of mushroom soup and cream celery soup, mixed together.
Pour over potatoes.
Salt and pepper to taste.
Cover with aluminum foil.
Bake about 1 hour at 325\u00b0 to 350\u00b0 or until tender.
Remove foil.
Turn oven up higher and bake for another 15 to 20 minutes.
Cut stew meat into 1 1/2-inch cubes.
Brown meat in salad oil in a Dutch oven.
Add beef and bean seasoning mix, onions and water.
Bring to boil, reduce heat and simmer, covered, for 45 minutes.
Add tomatoes and zucchini, cover and simmer 15 to 30 minutes.
Boil beef and pork neckbones in a large pot until tender or meat falls off the bone.
Remove the bones.
Add tomatoes, frozen mixed vegetable soup mix and white potatoes.
Let cook until vegetables and potatoes are done.
Serve with cornbread or crackers.
he beef and the remaining oil and sear, stirring. Remove the beef and add the
rumsticks, wings, and drop into a
ith the Carolina BBQ Rub and let sit for 1 hour
Combine water and beef broth granuals and bring to a boil. Add dry dumplings and brink
astry, place the flour and salt in a bowl, make
arge stockpot, cover with water and cook until tender.
Remove
In casserole dish, crumble beef and sausage; add onion and garlic.
Cook, covered, on High for 4 to 6 minutes in microwave. Drain fat.
Stir in sauce, undrained beans, water and pepper. Cook, covered, on High 7 to 9 minutes or until thoroughly heated, stirring once.
Arrange biscuits around outer edges, leaving center open.
Sprinkle the center with cheese and parsley.
Cook, uncovered, on High 2 to 3 minutes or until biscuits are done, turning at 1 1/2 minutes.
Cook and stir beef in shortening in heavy
Boil chicken until tender; remove from bone and cut into small pieces.
Reserve liquid for stock.
If necessary, add enough water to stock to make 2 quarts.
Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips.
Drop dumplings into boiling chicken stock.
Boil 2 to 3 minutes, stirring gently.
Fold in chicken and eggs.
Simmer for 20 to 30 minutes.
Serves 6 to 8.
Mix together flour,salt and shortening in a large bowl
Trim excess fat from roast.
In Dutch oven or large skillet, slowly brown meat on all sides in hot shortening.
Add next 7 ingredients.
Cover.
Cook slowly 2 1/2 hours or until meat is tender.
Place biscuits on meat. Sprinkle with parsley.
Cover tightly and steam 15 minutes or until \"dumplings\" are done. Remove meat (pot roast) and \"dumplings\" to warm platter. Make pot roast gravy if you want to.
Makes 6 to 8 servings.
Place the beef roast in a large cooking vessel with salt, pepper and other seasonings; cover roast with cold water about two inches over top. Cook on medium high heat until roast is tender. Remove roast from boiling stock and let cool for several minutes. Slice or tear roast into strips. Place back into stock; bring to a boil and add prepared dumplings. Cook for about 15 minutes.
ontainer (or large ziplock bag) and marinate overnight. The day before
Disjoint chicken and remove skin; place in a large pan.
Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.
Remove chicken from bone; return chicken to chicken stock.
Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.