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1. SAUSAGE STEW     
In large pot put thin sliced sausage, sliced potatoes and onions. Cover with at least 1 inch water and paprika. Salt to taste. While this is cooking, make dumplings.
2. INDIAN POT ROAST   
3-4 lb. pot roast garlic butter salt flour large onion sliced whole peppercorns whole allspice bay leaf grated horseradish good rum or dry red wine water recipe dumplings small whole carrots or larger carrots quartered flour baking powder salt milk
3. CHICKEN AND DUMPLINGS   
Place chicken in Dutch oven or large kettle; add water to cover (about 8 cups). Add celery, carrot, onion, parsley, bay leaf, 2 teaspoons salt and 1/4 teaspoon pepper. Cover; bring to boiling. R
4. CHICKEN AND DUMPLINS   
Place all ingredients except dumplings in dutch oven; cover double with water. Cover with lid. Cook over medium high until boiling and chicken is done, no pink remains; and vegetables are tender
5. CHEESE CHICKEN CASSEROLE   
Boil chicken for about 30 to 40 minutes on about medium heat. When chicken is almost done, start noodles. After chicken is done, cut into small pieces and put in a large casserole dish. In a boi
6. GRANDMA'S BOHEMIAN BREAD DUMPLINGS   
Mix together in a large bowl everything except the bread and water for boiling dumplings. Hand beat for 5 minutes. (Yes, you will get tired!) Mix in bread cubes. Sprinkle with flour. Cover
7. APPLE DUMPLINGS   
Make pie pastry. Roll thin into 7-inch squares. Pare and core desired number of medium-sized apples. Mix 1/2 c. sugar and 1 1/2 tsp. cinnamon. Fill cavities of apples with mixture; dot with butt
8. CHICKEN CASSEROLE   
Strain broth that chicken was cooked in and place back in pot. Cook noodles in broth until done. Take 2 1/2 cups of broth out and add soups and sour cream. Drain noodles, then add soup mixture a
9. CHICKEN AND DUMPLINGS   
Bring chicken, eggs, cubes and garlic to a boil in a big cooking pot. Cook until chicken is done. Remove chicken and eggs from broth (do not discard broth). Let cool. Remove chicken off the bone
10. CHICKEN CORDON BLEU CASSEROLE   
Heat oven to 375. In large bowl, combine broth, sour cream and gravy. Mix well with a wire whisk. Stir in uncooked noodles, peas, ham, paprika, and 1/8 tsp. of pepper. Spoon into ungreased s
11. APPLE DUMPLING   
Peel, core and quarter however many apples you want to do. Wrap 1/4 apple in one crescent roll. Work with hands until entire piece of apple is covered. Place in casserole dish. Bring to a boil t
12. DUMPLING NOODLE SOUP   
Cook dumplings according to directions in large pot. Drain and put aside. Open large can and small can of chicken broth and pour into large pot. Add onion, celery and parsley. Stir and add d
13. CROCK-POT PIZZA   
Brown ground beef and onion; drain. Layer in crock-pot: meat, mushrooms, pizza sauce, noodles, pepperoni, cheese. Repeat and end with sauce. Cook on low for 3 hours or high for 1 hour. Makes ful
14. BEEF STEW AND DUMPLINGS   
Cook and stir beef in oil in Dutch oven until beef is brown. Add 3 cups hot water, 1/2 tsp. salt and the pepper. Heat to boiling; reduce heat. Cover and simmer 2 to 2 1/2 hours. Stir in carrot
15. QUICK CHICKEN 'N' DUMPLINGS   
You will also need a deep-dish casserole dish. Boil chicken. Cool, debone and/or keep bone in (your preference). Place chicken in a deep casserole dish. Season with salt and pepper. Cook f


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