2013-02-07 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week I will feature Emily Luebke, a senior, who will graduate from Strasburg High School in May.

While in school she has been active in SADD, Yearbook staff, Drama, National Honor Society, Close-up, volleyball and track and field.

In the fall her plans are to attend North Dakota State University to major in Physics. Emily’s parents are Jocelyn and Steven Luebke.

Dumplings
1/3 cup milk
6 eggs
dash salt
8 c. water
Flour (enough to be sticky
or the right texture you want)

Bring water to a boil in a large kettle. Mix all ingredients then add the flour to the right consistency.

Use a fork or spoon to dish up the size of dumpling you want and put it in the boiling water. Boil them for 12-minutes.

While the dumplings are being cooked, brown a quarter pound butter. Strain dumplings and when butter is brown, you will pour it over the dumplings that are in the bowl.


Emily Luebke Emily Luebke Cheesy Potatoes
2 lbs. frozen hash browns,
thawed
1/2 c. melted butter
1-can cream of chicken
soup
1 (8 oz.) container sour
cream
1/2 c. chopped onions
2 c. shredded cheddar
cheese
1 tsp. salt
1/2 tsp. black pepper
2 c. crushed corn flakes
1/4 c. melted butter

Pre-heat oven to 350°.

In a large bowl,combine hash browns, butter, cream of chicken soup, sour cream, onion, cheese, salt and pepper. Place mixture in a 3-quart casserole dish. In a medium sauce pan over medium heat, saute corn flakes in the melted butter and sprinkle the mixture over the top of the casserole. Bake covered for 40 to 45 minutes.

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