Don't be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings. —Wendy Stenman, Germantown, Wisconsin
I remember my mother often making this soup for Saturday night supper. During the war years, she would cook a lot of stews and soups - she'd start with a big kettle of chicken stock, and it was amazing what she could make!
Even though I didn't like spinach much, I liked this soup. I loved to help Mom in the kitchen, and was cooking by myself when I was 10.
Cooking has been one of my hobbies, along with sewing and crafting, ever since. I've even won several recipe contests.
This soup has a great southwestern flavor and is a real winner with my family. I love it because I can have the soup cooking in my crock pot, and when I get home from work, I can quickly make the dumplings and fix dinner in a jiffy.
These moist dumplings are an extra-special way to serve potatoes. The bread centers add a comforting touch, and the potato taste really comes through. They go so well with the Beef Rouladen and gravy.
-Karin Cousineau, Burlington, North Carolina
This recipe from my husband's grandmother is my favorite way to use home canned tomatoes. The bacon-flavored tomato mixture and tender dumplings are delicious with roasted or grilled meats...and the leftovers are great!
Our taste panel simply loved the flavorful blend of pesto sauce and pine nuts in this delectable and impressive dish from our Test Kitchen that any cook would be proud to serve guests—even Italian ones!