Easy Potato Dumplings

1 cup instant Potato Buds
1 cup hot water
1/2 teaspoon salt
1 egg
1 cup all-purpose flour

Combine Potato Buds and hot water. Add remaining ingredients in order given. Mix well. Form into 2-inch fingers or balls with hands. Flour hands occasionally so dough doesn’t stick. Cook in boiling salted water until they rise to top. Remove dumplings from water with slotted spoon and place in buttered casserole dish. Sprinkle with bread crumbs and keep layering melted butter, dumplings and crumbs. Cover with foil and bake at 325 degrees F for 5-10 minutes.

Fried Cinnamon Apples

4 tablespoons butter or margarine
4 medium-size Granny Smith apples
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons water

In large skillet over medium flame, heat butter.

Meanwhile, core and peel apples; cut into 1-inch-thick slices. Add slices, a few at a time, to skillet; cook about 4 minutes. Turn apples to other side; sprinkle with sugar, cinnamon and water. Cook until apples are soft but still hold their shape, about 4 additional minutes. Serve hot.

Makes 6 servings.

Stuffing Balls

1/2 cup chopped onion
1/2 cup chopped celery
12 ounces corn, drained
8 ounces stuffing mix
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup milk

Saut? onion and celery in butter in a saucepan. Add remaining ingredients and mix well. Shape into walnut-size balls. Put into a 10-inch round pan. Pour 2 tablespoons melted butter over the stuffing balls. Bake, uncovered, at 375 degrees F for 15 minutes.

Rubies and Pearls (Cranberries and Onions)

1 1/2 pounds pearl onions
Boiling water to cover
1 tablespoon butter or margarine
1/4 cup granulated sugar
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup cranberries
1/2 cup chicken broth

The dish should be baked just before serving it. It will look and taste best if it is prepared for baking not more than 8 hours ahead of time. If you use an ovenproof skillet, it will save washing another pan.

Drop the onions into a pot of boiling water for about 2 minutes. Drain and rinse the onions under cold water. When they are cool enough to handle, slice off the root ends of the onions, and slip off their outer skins.

Preheat the oven to 400 degrees F.

Heat the butter or margarine in a large skillet, preferably one with a nonstick surface, add the onions, and cook them in a single layer until they are lightly browned, turning them occasionally to prevent sticking and to brown them evenly.

Sprinkle in the sugar, salt (if desired), and pepper, and add the cranberries, tossing the ingredients to combine them. Add the broth. Transfer the mixture to a glass or ceramic baking dish, place the dish in the hot oven, and bake the onions and cranberries in the uncovered dish for about 30 minutes.

Yield: 6 to 8 servings

Fried Onion Strings

1 large sweet onion
1/2 cup ranch dressing of choice
1/2 cup milk
1 cup all-purpose flour
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste
1/4 teaspoon cayenne pepper
2 cups vegetable oil

Slice onion into thinnest possible rings. Place in a shallow dish. Pour ranch dressing and milk over onions, cover and refrigerate at least 1 hour.

In a plastic bag, combine flour, salt, black pepper and cayenne pepper. Shake to evenly distribute ingredients.

Heat oil to 375 degrees F in deep saucepan or deep fryer. Remove a small handful of onion rings from dressing and shake off excess. Drop into flour, separate rings and shake to coat.

Drop a few rings at a time into hot oil and cook until golden. Remove from hot oil with a slotted spoon and drain on a paper towel. Repeat with remaining rings until all rings have been battered and fried. Keep warm.

Makes 4 servings.

Fried Grits Patties

1/3 cup grits
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 large egg
2 cups vegetable oil
Paper towels

Prepare grits according to the package directions. Stir in flour, salt, pepper and egg; mix well.

In a skillet, Drop tablespoonsful into hot oil, then flatten slightly with a spatula, and brown on both sides. Drain on paper towels.

Makes 4 servings.

Cabbage Stroganoff

1/2 head cabbage, finely shredded
1 medium sweet onion, sliced and separated into rings
1 teaspoon beef bouillon powder
3 tablespoons butter
1/3 cup sour cream
Salt and pepper

Melt butter in nonstick skillet. Add onion and saute 1 to 2 minutes over medium high heat. Add cabbage and saute until tender and edges are lightly browned. Reduce heat to medium, sprinkle bouillon powder over the mix and stir, continuing to fry. Salt and pepper to taste. Remove from heat and add sour cream. Toss until cabbage is coated with sour cream.