Dumplings, Noodles, Popovers, Lefse...

Emma Fjordbak’s 1 recipe dumplings            Stewart & Beverly Benesh

3 cups scalded then cooled milk            Soup

1 # butter            Boil cut up chicken

1 tsp salt            salt & pepper

8-10 cups flour            onion

6 egg yokes            carrots

Mix 1 at a time in dough.            celery

They swell when cooked           

Homemade Noodles                        Everett & Loraine Lord

1 egg, beaten            Mix well. Roll very thin on a lightly floured board

2 Tbsp milk            Keep dusted so it doesn’t stick to board.

½ tsp salt            Let dry 2 hrs (1 hour on each side).

1 cup flour, or enough to make dough stiff.            CUT in thin strips.

            Shake the noodle strips apart.

Drop into boiling broth, soup or boiling salted water.

Cook 15 min or until tender.             This recipe makes 3 Cups uncooked noodles.

            You can store in freezer. Ready for instant use.

Dorothy’s Homemade Dumplings             Nancy Mack

1 cup milk            Bring milk, butter & salt to boil.

2 eggs             Remove from heat.

½ cup butter            Add eggs, flour (& chives, opt.)

½ tsp salt            Stir until stiff.

1 ½ cup flour (about)            Add to boiling broth

3 Tbsp chives (opt)            (such as homemade chicken soup)

Fleeta Larsen’s Homemade Noodles             Nancy Mack

1 egg            Beat egg slightly. Add salt.

¼ tsp salt            Add flour until stiff.

2/3 cup flour (more as needed)            Roll on flour until paper thin.  Dry.

                        Great in homemade chicken soup.

Dorothy’s Popovers                        Nancy Mack

3 eggs            Preheat oven to 375°.

1 cup milk            Beat eggs. Add flour, milk, salt & butter.

1 cup flour            Beat just until blended. Do not over beat.

½ tsp salt            Pour into 8” well-greased muffin cups.

3 Tbsp butter, melted            Bake for 50 min, or until done.

Homemade HUSH PUPPY MIX                        Paul & Ruth Prescher

This recipe makes 3 batches (4 1/2 cups).

Makes about 4 dozen (48) in each batch.

4 ½ cup (37 oz) self-rising cornmeal (don't substitute)

2 Tbsp sugar            1 Tbsp black pepper

2 Tbsp garlic powder            ½ tsp crushed pepper flakes or cayenne pepper

In a bowl, combine the first 5 ingredients; Mix Well. Store in an airtight container in a cool dry place for up to 6 months. I keep in the refrigerator or freezer.

Additional Ingredients to be added just before cooking.

1 can (8 ½ oz) cream style corn            1 onion, diced

1 egg            1/8 - ¼ cup buttermilk

            cooking oil for deep-fat frying

In a bowl combine 1 ½ cup of mix, creamed corn, onion & egg. Stir just until moistened. In an Electric Fry Pan or Fry Daddy deep-fat fryer, heat 1 ½ inches of cooking oil to 375°. Drop batter by teaspoonful into hot oil; fry until golden brown. Drain on paper towels. Serve warm.

Potato Dumplings                         Ron & Glenda Mixer

Start with cold mashed potatoes & add equal parts of flour & a salt to taste. Mix together until you can form balls. Drop into a kettle of boiling water. Cook for 20 min. (Serve with melted "lard") or sauerkraut! Gravy is good too.

Lefse                        Ron & Glenda Mixer

4 ½ cup water            4 cup instant potato flakes

1 ½ stick butter            2 ½ cup dry milk

            1 tsp salt

            1 Tbsp sugar

Mix together column 2 together. Set aside Heat water & butter until boiling. Mix with dry mixture. Put in a 9 x 13 pan in refrigerator overnight (uncovered).

In the morning divide into thirds & add ¾ cup flour to each third. Mix like pie crust. Make into balls & roll out thin. Cook on griddle until lightly browned (no oil). Serve warm with butter & sugar, sugar & cinnamon or with meat & gravy.