Nacho Cheese Mashed Potato Salad

This last sunday I made a little different potato salad. It was designed for those who are not huge fans of pickles or eggs

12 potatoes cut up and boiled in salted water , then drained.

1 c chopped Celery
1 c chopped Onion
1 c of crumbled Bacon

Saute the three C of COB in 2 Tbl of butter. Combine all of this with the still warm drained potatoes. Salt and pepper to taste. I like to add an herbal seasoned salt that has rosemary, thyme and other various herbs. I actually use a potato masher to give it a bit of a mashed potato appearance, leaving lumps is preferred. Add the last three ingreadients, mixing it quite well.

1 C sour cream
1/4 c of mayonaise
1 1/2 C of shredded nacho cheese( I do love Gossner's brand)

The awesome part of this recipe is that it can be served warm like a german potato salad or cold like a traditional summer salad.

Quick Pork roast with Bread Dumplings

I have a family friend who I call "Aunt Maria". She is from Czeckoslovakia which is now known as the Czech Republic. She taught me long ago to make czech bread dumplings. When we were in Prague I ordered their goulash with dumplings. I was utterly pleased when they were the bread dumplings that she has taught to make years ago.

We found pre-made ones in Bergreinfeld where Jeni and Al live. We hoped for the best and they did not disappoint. But I digress.
We were starving when we returned from church and I wanted something quick. We had pork roast and a package of the dumplings. I opted to cut the raw pork roast into bite size pieces, coat it in flour, and braised it with onions, carrots, ground pepper, and a herbed salt we found in Salzburg. The meat was tender and juicy and tasty. It left a wonderful base for a gravy. A little gooseberry jam was added to the gravy and it was super! When it was all done, we added the pre-cooked dumplings on top, covered it and let them steam. It was so fresh and tasted like the meal we had had in Prague.
Now if you cannot find pre-made dumplings I am including the recipe that Aunt Maria gave me years ago.
1 pkg of yeast
1/2 c Warm-not hot milk to activate the yeast
1 pinch of salt
2 eggs
3-4 c of flour
2 rolls broken up small or 4 white pieces of bread torn up
mix ingredients in order. Let rise for an hour. Form into loaf shapes and then drop in hot boiling salted water. COVER-DO NOT PEEK! Keep covered and boiling for 20 minutes. When they are done remove and cut them into thin slices with a piece of White thread. There are two kinds of dumpling on this picture, one is the potato dumpling and is more yellow in color. The other is white and the bread dumpling. They are wonderful for using with any meat and gravy. Also tasty with Cabbage and potatoes cooked together!

Savaroises au chocolat

Our trip to Europe has inspired a new taste treat! Trying it out today.

My thanks to La Cuisine De Christelle...a blogger of French cuisine.

I have attempted to translate the recipe...hopefully it works

*3 oefs... 3 eggs

*100 g sucre...1/2 cup sugar

*110 g farina...1 c flour

*1 cc de levure chimique...a generous 1/2 tsp of baking powder

*90 gr de beurre...1/2 stick butter

*1 cc cacao powder...about 1 Tblsn dark cocoa powder

*Quelgues vanilla...generous 1/2 tsp vanilla

*1 pince de sel...pinch of salt

I set the oven to 375.

Beat the eggs with sugar, add the butter and vanilla. Beat again. Add the salt, flour and baking powder, mix well. Divide on third of the dough away from the larger mass, save on the side. Add cocoa powder to the two third remainder, blend well.

Put paper cupcake holders in the stone ware muffin pan. Put One large spoonful of cocoa mixture in the bottom of the paper cupcake holder till it was all gone. Filled 12 cups. Added a small Spoonful of the vanilla butter mixture to the top. Baked for 12 to 15 minutes.

The tasting judges say it is perfect!