Your sides for a beef roast, from Sir Loin of Beef
POTATO DUMPLINGS
Ingredients:
- 6 potatoes, unpeeled
- 1 cup flour, sifted
- 1 egg, beaten
- 1 Tbs Salt
- 4 tsp butter, melted
- ¼ tsp pepper
- 1 Tbs onion, chopped
- Croutons
- ½ cup dry breadcrumbs
Instructions:
Boil potatoes with skin on. Refrigerate until ready to use. Peel boiled potatoes and press through a potato ricer. Combine potato, flour, egg, onion and seasonings into a dough.
Roll dough into balls the size of a golf ball. Press down to flatten, insert 2 or 3 croutons into the center and roll the dough around croutons to form a ball.
Bring a large amount of salted water to a boil. Slowly lower dumplings into boiling salted water and boil for 8-10 minutes. Remove from water using a slotted spoon and drain on paper towels.
Combine butter and breadcrumbs and spread on plate. Roll dumplings in buttered breadcrumbs.
SUFFERIN’ SUCCOTASH
Ingredients:
- ¼ pound sliced bacon
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (16-ounce) package frozen corn, thawed
- 1 (10-ounce) package frozen baby lima beans, thawed
- 1 (10-ounce) package frozen Okra, thawed (optional)
- 1 large fresh Jalapeño pepper, finely chopped
- ¾ pound cherry tomatoes (1 pint), halved
- 2 tablespoons cider vinegar
- ¼ cup chopped fresh basil
- Salt and freshly ground black pepper
Instructions:
Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet. Add onion to skillet and sauté over moderate heat, stirring, until softened. Add garlic and sauté, stirring, 1 minute. Stir in corn, jalapeno, lima beans, okra, and tomatoes and sauté until vegetables are tender, about 7 minutes. Stir in vinegar, basil, salt, and pepper, and adjust seasonings to taste. Serve succotash with bacon crumbled over the top.