Peel and dice potatoes, and cook them in 3 cups of water with 1 tsp of salt for 25 minutes.
Drain all the water; mash the potatoes till free of lumps, and let cool.
Place the potatoes on a flat surface; add egg, farina hot cereals, flour, and salt. By hand kneed into smooth dough.
Out of the dough form little balls about the size of a quarter.
In a small bowl, beat 2 eggs with 2 Tbs of milk and ½ tsp of salt.
Take four potato balls at a time, coat them in the egg mixture and spoon them out with a large serving spoon with holes, so the excess egg can drip back into the bowl.
Prepare another bowl with breadcrumbs. Coat the the balls in the bread crumbs. Place breaded balls on a plate.
Preheat oil (1/2 inch high) in the frying pan. Drop a pinch of breadcrumbs in the oil to test the temperature. If the breadcrumbs start bubbling the oil is ready place as many balls in the pan as you can fit, and turn the temperature down to medium. The balls should be nice golden brown.
Turn all the balls over so they cook evenly from both sides.
Remove the balls from pan and place them in a bowl lined with paper towel. Sprinkle with salt and serve as a side dish to any meat.
Add chopped mushrooms, stir and add 1/4 cup of water and 1 tsp of salt. Cover with lid, turn temperature down to medium low, and let cook for 5 minutes.
Uncover the lid ,set aside, add cream, milk, and crumbled bouillon. Stir and bring to boil.
In a 1/2 cup of milk mix 3 tablespoons of flour till no longer lumpy. Pour the mixture into the sauce and constantly keep stirring for 3 more minutes on medium temperature.
Add 1/2 tsp of salt to finish the taste.
Serve with Bread Dumplings and a Roast Beef. As a finishing touch serve with jellied
Cranberry Sauce on a side.
On 3 Tbs of oil, sate chopped onion till it turns gold.
Cut the sausage into small pieces and add to the onion. Fry for 5 minutes.
Peel the potatoes, and cut them also into small pieces. Add to the pot with caraway seeds, paprika, pepper, garlic, bouillon, salt, marjoram, and 1 cup of water.
Cover the pot with lid, and simmer for 2 minutes.
Add the rest of the water and slowly cook till the potatoes are soft, for about 20 minutes.
In a small cup, mix ½ cup of water with 2 Tbs of flour. While stirring pour the mixture in the soup. Cook for 2 more minutes.
In a medium pot heat oil, and sate onion until you reach gold color.
Cut the meat into smaller, thin pieces. Add the meat to the onion and stir. Let all the pieces turn brown and then add salt, bouillon, pepper, and ½ cup of water. Stir together.
The step you are about to do is very important; it will effect the color and flavor of the final gravy. Turn the heat to high and let all the water evaporate. Let the meat stick to the bottom of the pan. Watch it closely and don’t let it burn. You will know it is ready when you stir the meat aside and the meat will move, but will leave brown coating on the bottom, and won’t be easily scraped.
Now it is time to add another ½ cup of water. Repeat this technique 2 more times. After the third time, add again the ½ cup of water.
Prepare the mushrooms. Use only the heads. With a damp paper towel wipe the tops of the mushroom heads. Slice the mushroom into thin slices. Add the mushrooms to the meat along with 1 cup of water, and let simmer covered for 5 minutes.
Add another 1 tsp of salt and 2 cups of water. Bring to boil, cover with lid, and turn down the temperature to medium low.
Simmer for 20 to 30 minutes or till the meat is tender. According to how much water is left you may have to add another cup of water before thickening the gravy.
In ½ cup of water mix 2 Tbs of flour, and add to the meat. Stir and cook for 2 more minutes.
Peel and cut potatoes into smaller pieces. Cook them in a quart of water, with 1 tsp of salt for 30 minutes. Drain all the water and place potatoes in a shallow bowl or on a counter top. Mash the potatoes, till the texture is free of lumps and smooth. Let cool.
In a medium bowl mix 1 cup of all-purpose flour,1 ½ cups of farina hot cereals,1 tsp of salt and 1 tsp of Baking powder. Mix well and pour it on the potatoes.
Add two eggs, and by hand kneed smooth dough.
From the dough form about 12 identical balls 2 in. in diameter.
Take each ball, place it in the palm of your hand and with the other hand form flat-like a thick pancake shape.
Curve your fingers up, forming a nest like shape.
Place a large spoon full of ham in the cup and start gathering the dough around the ham. Make sure all the ham is wrapped inside the dumpling and no pieces are showing.
Place ½ cup of hot cereals in a small bowl and roll the dumpling in it.
Repeat this process with all the dumplings.
Place the dumplings into boiling water. Cover with lid and bring to boil again. Turn down the heat to medium and cook for 10 minutes.
When done cooking take the dumplings out of water immediately and place them in a large bowl and puncture once with a fork. Cover with clean cloth.
If your pot was not large enough to hold all the dumplings, repeat the process with the rest of the dumplings in the same water.
In a frying pan sate on a 4 Tbs of butter 2 large onions till golden brown. This dish is served with Czech sauerkraut and fried onions on top.
