Dumplings

1/4 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter -- chilled and cut into small bits
1/2 cup milk
2 tablespoons chopped parsley
.
In a large bowl, stir together the flour, baking powder and salt. Using a pastry blender, two knives or your fingertips cut the butter into the flour.

Stir in the milk and parsley. Drop by the spoonful into the simmering stew.

Simmer for 8 minutes or until firm.

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Hamburger Vegetable Soup

1-1/2 # hamburger
1 large onion chopped
1 T parsley
4 beef bullion cubes
1/2 tsp oregano
1/2 tsp basil
1 family size frozen veggies
Salt and pepper to taste

Cook the hamburger and onion till tender add 2 quarts water and the rest of ingredients simmer 1 hour and serve.

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Italian Wedding Soup

1/2 pound Ground beef
1/2 pound Ground veal
1/4 cup Italian seasoned bread crumbs
1 Egg
1 tablespoon Parsley
Salt and pepper to taste
4 cups Chicken broth
2 cups escarole or spinach leaves cut into pieces
1/4 cup Grated Pecorino Romano cheese

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet for 30 minutes at 350'. Meanwhile, bring broth to a boil and add escarole or spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve immediately.

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Potato Cheese Soup


8 Cups potatoes peeled and cubed
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half-and-half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 cups of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.

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