Baked German Potato Salad

Baked German Potato Salad


1 cup chopped bacon
½ cup chopped celery
1 cup chopped onion
3 T. flour
1 T. salt
2/3 cup sugar
2/3 cup vinegar
1 1/3 cups water
½ tsp pepper
8 cups sliced cooked potatoes


Fry bacon in skillet until crisp and remove
Drain skillet save ¼ cup of drippings
Add celery, onion, flour and salt to drippings in skillet
Cook until onion is translucent, stirring frequently
Add sugar, vinegar, water and pepper
Cook until thickened stirring constantly
Pour over potatoes and bacon in 3 quart baking dish
Bake, covered at 350 for 30 minutes

Serve warm

Yield 12 servings




3 eggs
¼ cup sugar
1 tsp salt rounded
1 tsp soda rounded
3 tsp baking powder rounded
¼ cup dark vinegar
1 cup buttermilk
1 cup sour cream
4 cups flour (more if necessary for soft dough)

Beat eggs
Add other liquids
Add dry ingredients
Separate into four parts and freeze
Thaw at room temperature
Take portion and roll out to 1/8 inch on well floured board
Cut into 5 inch squares
Make 2 slits in each square and twist

Fry in heated cooking oil
Browning on both sides
Sprinkle with powdered or granulated sugar, or serve plain

Best eaten fresh while they are still hot

Cottage Cheese Dumplings

Cottage Cheese Dumplings


1 (16 oz) carton cottage cheese, well drained
4 eggs


2 eggs, beaten
2 cups flour
½ cup dry bread crumbs browned in 2 T. Butter

Mix dough ingredients well
Roll out ¼ inch thick
Cut in 2 inch squares
Fill with filling
Boil dumplings in water for 10 minutes
Remove form water with draining spoon and place in bowl
Dilute 1 cup sour cream with enough sweet cream to pouring consistency
Add 4 T. melted butter to sour cream mixture
Pour over dumplings
Cut one slice of bread into small pieces and brown in 2 T. butter
Pour over sour cream and serve

Sweet cream may be used instead of sour cream

Beef Stew With Strudel

Beef Stew With Strudel

2 ½ pound beef (lamb or chicken) may be substituted for beef
2 T. butter or fat
1 onion, sliced
1 cup green peppers, sliced
1 cup raw carrots, diced
1 bay leaf
1 cup raw turnips, diced (optional)
1 cup frozen peas or string beans (optional)
3 cups potatoes, cubed
¼ cup flour
1 tsp salt
¼ tsp pepper

Cut meat into 1 ½ squares
Season with salt and pepper and roll in flour
Melt butter in chicken fryer or Dutch oven
Brown meat on all sides in fat
Add onion and sauté until clear
Add 1 quart of water and bay leaf
Simmer one hour
Add vegetables and enough water to cover stew
Cook 10 – 15 minutes

Mix 2 ½ cups flour
1 egg beaten
½ tsp salt
½ tsp baking powder
Add enough water to make soft dough
Divide dough into 3 parts
Roll out paper thin
Brush top with melted butter (1/2 cup for all)
Stretch heavy edges and roll up like a jellyroll
Cut into 2 inch strudels
Simmer on top of stew for 15 to 20 minutes

Serves 8

Grandma’s Blena

Grandma’s Blena


A yeast pancake – only thin like a crepe

Soak 1 package of yeast in ¼ cup warm water
In a large bowl mix 4 cups flour with enough warm water to make a sponge
Add the yeast and cover, let sponge set overnight or at least 4 hours

Add 2 eggs beaten
1/3 cup sugar
1 tsp salt
1 tsp baking powder

If mixture is too thick, thin with warm milk

It should be thin enough to pour easily

Heat and lightly grease a skittle
Pour enough to cover bottom of pan, tilting pan
Flip over with pancake turner to brown both sides

Enjoy topped with butter, syrup or jam
I love them with peanut butter and syrup

Grandma’s Potato Dumplings

Potato Dumplings 

Peel and cook about 2 cups of potatoes until tender
Pour off water and mash
Let cool
Put 1 cup flour on a pastry board work mashed potatoes into flour
Salt to taste
Form potato balls the size of a golf ball
Drop into boiling water
If dumplings separate add more flour
Boil 10 minutes

Good served with roast pork and sauerkraut.

Potatoes And Dumplings

Potatoes and Dumplings


2 cups flour

3 eggs

1/2 cup milk

2 teaspoons baking powder

1/2 teaspoon salt

2 – 4 small white potatoes

How to make it:

Mix the dry / Wet ingredients together to make the dumpling batter

Bring to a boil and reduce to a simmer 2 – 4 small white potatoes peeled and quartered for 10 Minutes

Add dumpling mix to simmering potatoes a spoonful at a time

Continue to simmer with potatoes for another 10 minutes

Drain potatoes and dumplings

Brown in a skillet with 2 Tablespoons of butter until lightly browned.

Salt & Pepper as desired

Note: The size of the dumpling will depend on what size spoon you use, I use a tablespoon dipping it into the simmering water which will allow the dumpling mix to slide off into the simmering pot of potatoes and water.

Note: This is a heavy dumpling recipe and is not intended to be light and fluffy.

Feather Dumplings

Feather Dumplings

2 cups flour
1 tsp salt
4 tsp baking powder
¼ tsp pepper
1 egg beaten
3 T. melted shortening
2/3 cup milk

Sift dry ingredients together
Add egg, shortening and milk, this should make a stiff batter
Drop by teaspoons into boiling water
Cover and cook

Grandma’s Dressing

Grandma’s Dressing 


4 cups dried bread crumbs
1T. sugar
¼ tsp pepper
½ tsp salt
One quarter of an onion


Sauté one quarter of an onion in one cube of butter
Let cool
Mix sautéed onions and butter with dry ingredients
Add 1 or 2 eggs beaten
Add ½ tsp allspice, ¼ cup milk or cream and ¼ cup of rinsed raisings

Dressing should be moist not soggy
If more liquid is needed use milk or cream

Pack dressing lightly in 12 – 15 pound turkey before roasting