I got this recipe from my friend Marie. She said that when she was younger, her mother and grandmother taught her how to cook. I can't remember if it was her grandmother or her mother-in-law that taught her this recipe, but the first time Marie made this one weekend when I was at her house, it became an instant favorite of mine.
Peel and dice 3 potatoes. Put in in a large pan and fill about halfway with water. Boil 10 minutes and add 1 tablespoon chicken soup base and dumplings to boiling water. Cook another 10 minutes. Add 2 cans strained French cut green beens and a pint of cream (1/2 and 1/2). Cook another 5 minutes and serve.
Dumplings:
2 heaping cups of flour
1 tsp of salt
2 eggs
Mix together and then add a little bit of water at a time and keep stirring until a dough forms.
No comments:
Post a Comment