I saved the announcement of something big for Show and Tell this week.....the opening of my newest website Patchouli Rose, where I will offer bohemian style home decor,and fashion items. After the first of the year I will be adding my own designs, handmade from repurposed fabrics and embellishments, and they are going to be full of bohemian elegance.
Meantime, it's business as usual at Cozy Cottage Gifts and Decor where I've been packing and mailing orders like crazy the past couple of weeks. Thank you so much to all of my good customers! The brick and mortar shop has been busy too. We had Christmas Open House a week ago and that really put me in the Christmas spirit!
Now for the RECIPE OF THE WEEK.......
This recipe for German dumplings is handed down by my husband's family. They are "old Germans" and have lots of good recipes but this is one I just had to try. It is what I call a "leftover recipe" and is a good use for leftover holiday ham and dry bread.
Boil leftover ham until it falls off the bone. You will need a large pan of broth so keep adding water while the ham is boiling. Let broth cool. Remove bone and discard. Crumble the ham into tiny pieces.
2. Make the kanadles.
Crumble day-old bread or left-over rolls into a mixing bowl. Add chopped onion to taste. Salt and pepper to taste. Add the crumbled ham. (If there seems to be too much ham for the amount of bread you have, just put the extra ham back into the broth after you make the kanadles. Pour ham broth a little at a time into bread mixture until it forms a sticky ball. Bring the remainder of the broth (and extra ham, if you had any) to a full boil.
3. Cook the kanadles.
Make small balls from the kanadle mixture, about 2 inches in diameter. Bigger balls won't cook completely and the centers will be dry. Place the kanadles in the boiling broth and cook for about 10 minutes or until centers are moist.
4. Serve kanadles.
Place kanadles and a dipper full of ham broth in a bowl and enjoy!
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