MY COOKBOOK

MY COOKBOOK
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15.4.12

CHEESY DUMPLINGS - SAJTOS NOKEDLI


If you have a dumpling or spatzle maker, this will be ready in record time. Make the dumplings, layer it with grated cheese, and stick it in the oven until the cheese melts. Meanwhile prepare the topping and you are ready. I would be hard-pressed if I had to pick between sajtos and tojásos nokedli. Both are fabulous! There are several variations, make it with only cheese and serve it with sour cream. Or scatter bacon bits or fried purple onions on the top or both. Either way this is one delicious meal. Serve it with a green salad.

1 batch of egg dumplings
1/2 cup hard white cheese, grated [I use white cheddar
1/2 cup shaved parmesan cheese
1/2 cup diced bacon
1 cup very thinly sliced purple onion

• Make the egg dumplings.
• Meanwhile set the oven to 375F.
• Rinse and drain the dumplings thoroughly.
• Butter a 9X12 inch casserole dish.
• Place half the dumplings in the dish.
• Scatter the hard cheese on top.
• Place the remaining dumplings on top.
• Scatter with parmesan cheese and place in the preheated oven.
• Meanwhile partially fry the diced bacon on medium heat.
• Add the sliced purple onions and fry, continually stirring until translucent.
• Remove dumplings from the oven as soon as the cheese melts.
• Add the toppings and serve.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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