Side dish

Polish White Cheese Dumplings (Kluski Leniwe)

16 ounces farmer cheese (or dry curd cottage cheese)

1 tablespoon butter, optional

2 eggs, separated

1 cup flour

Salt to taste

Mash the cheese with a fork. If using butter, melt it and mix with the egg yolks. Otherwise, mix the yolks with the cheese and flour and add a pinch of salt. Beat the egg whites until light and fluffy and add to the dough.

Knead into a smooth dough and separate into thirds, rolling each into a log about 1/2 inch thick. Flatten the top gently and cut across diagonally with a knife into pieces about 1 by 1 1/2 inches.

Bring a large pot of salted water to a boil and slide in the dumplings about 20 at a time, cooking for about 3 minutes, until they rise to the top. Remove with a slotted spoon. Drizzle with melted butter, sprinkle with sugar or enjoy with yogurt or sour cream. Makes 3 servings.

Per serving: 308 calories (12 percent calories from fat), 4 g fat (1.4 g saturated fat, 1.4 g monounsaturated fat), 135 mg cholesterol, 24 g protein, 42 g carbohydrates, 1.1 g fiber, 547 g sodium.

Quick Bread

Beer Bread

You can make this with self-rising flour, omitting the baking powder and salt. Make a cheese bread by adding 1 cup shredded Cheddar or other variety.

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

2 tablespoons sugar

1 (12-ounce) can of beer

2 tablespoons butter, melted, optional

Stir all ingredients together. Place in greased loaf pan and bake at 375 degrees for 1 hour or until golden. Brush top with melted butter, if desired. Makes 12 servings.

Per serving: 153 calories (13 percent from fat), 2.2 g fat (1.3 g saturated fat, 0.5 g monounsaturated fat, 5 mg cholesterol, 3.3 g protein, 27 g carbohydrates, 0.8 g fiber, 277 g sodium.

Appetizer

Cocktail Meatballs

1 1/2 pounds ground chuck

2 tablespoons chopped parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon prepared mustard

2 teaspoons chili powder

1 clove garlic, finely chopped

1 1/2 teaspoons vegetable oil

1 (12-ounce) bottle chili sauce

1 (18-ounce) jar grape jelly

Combine meat, parsley, salt and pepper, mustard, chili powder and garlic in a small bowl, mixing well; shape into 1-inch balls. Brown in oil, turning, over medium-high heat or bake on a rack for 20 minutes at 350 degrees.

Combine chili sauce, grape jelly and 1/4 cup water in saucepan or chafing dish. Heat, stirring until well blended. Add meatballs and simmer over low heat 30 minutes, or until done. Makes 36 bite-size meatballs.

Per meatball: 84 calories (23 percent from fat), 2 g fat (0.8 g saturated fat, 0.9 g monounsaturated), 12 mg cholesterol, 4 g protein, 12 g carbohydrates, 0.8 g fiber, 187 g sodium.

Sleuth’s Corner

Q. If anyone has the recipe for a banana layer cake with fluffy white frosting that was sold regularly in 1954-55 at a farmer’s market in Fayetteville, I would love to hear from you. My family lived there while my father served in Korea, and my mother used to buy it.

Susan Taylor,

Knox, Maine