potatodumpling

My maternal grandmother was a great cook and we always enjoyed eating her 'prepared with love' meals. Well, we didn't know back then what we know about healthier eating so I've had to adapt many of her recipes so we can enjoy them now. This is one of my favorites from my grandmother's recipe box.

Dumplings
3 cup leftover mashed potatoes (may use fresh but allow to cool completely)
3/4 cup flour
3/4 cup farina (I use Malt-o-meal)
1 tsp. salt
1/8 tsp. pepper (or to taste)
1 tbsp. parsley

Put a large pan of salted water on to boil. Put mashed potatoes into a large mixing bowl. Add the rest of the ingredients and mix well, adding more flour or farina, if needed, to form a thick dough. Take a tablespoon or so of dough and form into an oval shape in your hand, then drop into boiling water. Making 4 or 5 at a time, allow the dumplings to cook at a low boil for approximately 10 to 12 minutes (dumplings will rise to the top when done). Remove and drain well. Continue until all dumplings are cooked. Serve with sauerkraut and brown gravy. Add more salt and pepper as desired.

Sauerkraut
2 cans (or 1 large jar) sauerkraut, drained (rinse lightly, if desired)
1/2 small onion, finely chopped
salt and pepper, to taste

In a large frying pan, saut� chopped onion in a little water until translucent. Add sauerkraut and cook, stirring frequently for 15 minutes, adding a small amount of water if necessary, to keep from sticking.
Serve with potato dumplings and brown gravy.

Brown Gravy
2 cups water
2 veggie bouillon cube (or bouillon powder for two cups water)
1 tablespoon Onion Soup Mix (onions and powder)
flour, corn starch or arrowroot mixed with water for thickener

Bring water, bouillon and soup mix to a boil in a saucepan. Mix up flour (or cornstarch or arrowroot) with a little water to form a thick paste and stir into boiling liquid. Stir until thickened. Serve over potato dumpling and sauerkraut.