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    Casserole: Potato Dumpling Casserole

    Source of Recipe

    taste of home

    List of Ingredients

    DUMPLINGS:
    2 cups hot mashed potatoes, without milk
    1 cup flour
    2 eggs, beaten
    1 1/2 teaspoons salt
    1/8 teaspoon white pepper
    1/8 teaspoon ground nutmeg

    SAUCE:
    1 small onion, finely chopped
    3 tablespoons butter
    2 tablespoons flour
    1 cup half and half
    1 cup chicken broth
    1/2 cup shredded Swiss cheese
    1/2 cup grated Parmesan cheese
    fresh minced parsley

    Recipe

    Combine all dumpling ingredients; spoon into a large pastry bag, half at a time, fitted with a large plain tube (opening should be about 1/2 inch in diameter). Bring 5 quarts of salted water to a boil in a large kettle, then adjust heat so water bubbles very gently. Squeeze out dumplings over water, cutting with scissors at 1-inch intervals and letting drop into water. Simmer, uncovered, until dumplings float, then simmer 1 minute more. Remove with a slotted spoon; drain and keep warm in a 2-quart baking dish.

    For the sauce, saute the onion in butter until tender. Blend in flour. Add cream and broth all at once. Cook, stirring constantly, until thickened and bubbly. Remove from the heat; stir in 1/4 cup Swiss cheese and 1/4 cup Parmesan cheese. Pour over dumplings; sprinkle with remaining cheese. Bake for 45 minutes at 350ºF or until hot and bubbly and golden brown on top. Sprinkle with parsley, if desired. 8-10 servings

 

 

 


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