May the new year bring these wishes to you
Warmth of love , comfort of home , joy for your children , comfort and support of family and friends
A caring heart that accepts and treats all human beings equally .
Enrichment of knowledge and richness of diversity
Courage to seek and speak the truth , even if it means standing alone
Hopes and dreams of just a world and the desire to make it happen
A light to guide your path , helping hands to strengthen unity
Serenity and peace within your mind , heart and soul
Food for thought and a hand to hold .
Author --- unknown
According to Southern tradition , New Year's dinner will bring you fortune in the year to come . These two southern classics all but guarantee a prosperous year . Some say the greens represent dollar bills and the peas coin , ensuring wealth and good luck . According to folklore , this New Year's day tradition dates back to pillaged the land , leaving behind only black-eyes peas and greens as animal fodder . Rich in nutrients , these was the humble foods that enable Southerners to survive . Stories differ , but each celebrates a communion of family and friends bound by grateful hearts and renewed hope for good things yet to come .
This my friends is what I cook each New Year for my family , ( last 14 years) Enjoy . ***Rib Roast & Pepper-Rosemary with Porcini Jus***
Prep : 30 minutes Total : 4 hours plus overnight marinating Serves : 12 to 14
1/4 cup coarsely chopped fresh rosemary
3 tablespoons fresh coarsely ground pepper , plus more for seasoning
3 tablespoons vegetable oil
1 6-rib standing beef rib roast (10 to 12 pounds) 1/2-inch fat cap left on the meat
**salt**
3 tablespoons unsalted butter
1 medium shallot , very finely chopped
2 large garlic cloves , thinly sliced
1/2 cup dry red wine
1 quart beef stock or broth
1/4 cup sherry vinegar
4 thyme sprigs
1 ounce dried porcini (1 cup) ground to a powder in a spice grinder or blender
1. In a small bowl , combine the rosemary with 3 tablespoons of black pepper and vegetable oil and rub over the roast . Cover and refrigerate overnight .
2 . Put a large roasting pan in the middle of the oven and preheat to 375*F . Let the rib roast stand at room temperature for 30 minutes .
3. Season the roast with salt and put it in the hot roasting pan , fat side down . Roast for 30 minutes . Turn the roast over and cook at 350*f for about 3 hours , rotating the pan 2 to 3 times . The roast is done when an instant -read thermometer inserted in the thickest part of the meat registers 130*F for medium rare . Transfer the roast to a craving board to rest for at least 20 minutes .
4 . Meanwhile , in a sauce pan , melt the butter . Add the shallot and garlic and cook over medium heat until lightly browned ,5 minutes . Add the stock , vinegar and thyme and bring to a boil . Simmer over moderate heat until reduced to 2-1/2 cups , about 20 minutes . Strain the sauce and return it to the sauce pan . Whisk in the porcini powder and simmer for 1 minute . Cover , remove from the heat and let stand for 5 minutes . Season with salt and pepper . Carve the roast and serve with the porcini jus.
Tip :
The porcini jus can be refrigerated overnight . Reheat gently . ***Cracklin' Cornbread***
This cracklin' cornbread is a traditional Southern cornbread and just has 6 ingredients.
*** Serves 8 to 10 ***
1/3 cup butter or margarine
2 cups self-rising cornmeal
1/2 cup all-purpose flour
2-1/2 cups buttermilk
2 large eggs , lightly beaten
1 cup cracklin'
1 . Place butter in a 9-inch cast ion skillet , heat in 425*F oven for 4 minutes .
2 . Combine meal and flour in a large bowl ; make a well in center of mixture .
3 . Stir together buttermilk , eggs and cracklin' ; add dry ingredients , stiring just until moistened . Pour over melted butter in hot skillet .
4 . Bake at 425*F for 25 to 30 minutes or until golden brown .
TIP : **
1 cup cooked crumbled bacon (12 to 15 slices) can be substituted for cracklings .
Crackin; Cakes : Prepare batter as directed above ; stir in 1/4 cup of butter , melted . Heat a larrge skillet coated with vegetable spray over medium-high heat . Spoon about 1/4 cup batter for each cake into skillet ; cook in batches , 2 to 3 minutes on each side or until golden brown . ***Southern Blackeyed Peas***
Serves 6 ( serving size: 1/2 cup )
2 teaspoons olive oil
1/2 chopped onion
2 garlic cloves , minced
3 fresh or frozen blacked peas
3 cups water
1/2 pound dry salt bacon , cut into 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
Heat oil in large saucepan over medium-high heat . Add onion and garlic ; saute 2 minutes . Add peas , water and bacon ; bring to a boil , reduce heat ; simmer , partially covered , 45 minutes or until tender . Stir in salt and pepper . ***Southern-Style Collard Greens ***
Makes 10 serving Total time : 3-1/2 hours
12 hickory-smoked bacon slices , finely chopped
2 medium-size sweet onion , finely chopped
3/4 pound ham , chopped
6 garlic cloves , finely chopped
3 (32-ounce) containers chicken broth
6 bunches (3 1-pound package) fresh collard greens , washed and trimmed
1/2 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
3 /4 teaspoon pepper
**Cook Bacon in a 10-quart stockpot over medium heat 10 to 12 minutes or until almost crisp . Add onion and saute 8 minutes ; add ham and garlic and saute 1 minute . Stir in broth and remaining ingredients . Cook 3 hours or until desired degree of tenderness
Prep/Total time: 1 hour 50 minutes Serves 6 1 large red bell pepper 1 large green bell pepper 2 pounds cremini mushrooms , coarsely chopped 1 tablespoon olive oil 1 cup 1/2-inch asparagus pieces 1/2 cup chopped red onion 1 cup panko (Japanese breadcrumbs) 1 cup chopped walnuts , toasted 2 tablespoons chopped fresh basil 1 tablespoon Ketchup 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces fresh Parmigiano-Reggiano cheese , grated 2 large eggs , lightly beaten cooking spray TOPPING : 2 tablespoons ketchup 1 tablespoon Vodka or vegetable broth 1/4 teaspoon Dijon mustard 1 . Preheat broiler to high . 2 . To prepare meat loaf , cut bell peppers in half lengthwise ; discard the membranes . Place pepper halfs , skin sides up on foil-lined baking sheet ; flatten with hand . Broil 12 minutes or until blackened . Place in a paper bag ; fold to close tightly . Let stand for 10 minutes . Peel and chopped . Place bell peppers in a large bowl . 3 . Reduce oven temperature to 350*F. 4 . Place about 1/4 of mushrooms in a food processor ; pulse 10 times or until finely chopped . Transfer chopped mushrooms to a bowl . Repeat procedure 3 times with remaining mushrooms . 5. Heat a large nonstick skillet over medium-high heat . Add oil to pan ; saute 15 minutes or until liquid evaporates , stirring occasionally . Add mushrooms to bell peppers . Wipe pan with paper towels . Add asparagus and onion to pan ; saute 6 minutes or until just tender , stirring occasionally . Add onion mixture to mushroom mixture . 6 . Arrange breadcrumbs in an even layer on a baking sheet ; bake at 350*F for 10 minutes or until golden . Add breadcrumbs and next 8 ingredients (through eggs) to mushroom mixture , stirring well . Spoon mixture into a 9x5-inch loaf pan coated with cooking spray ; press gently to pack . Bake at 350*F for 45 minutes or until thermometer registers 155*F. 7. TO PREPARE TOPPING : Combine 2 tablespoons ketchup and remaining ingredients in a small bowl ; brush ketchup mixture over meat loaf . Bake an additional 10 minutes . Let stand 10 minutes ; cut into 6 slices .
I Hear bells on Christmas Day Their old, familiar carols play, And wild and sweet The words repeat Of peace on earth , good-will to men ! Author --- Henry Wadsworth Longfellow Merry Christmas from my family to yours
Serves 4 to 6 people
1 tabespoon plus 1 teaspoon olive oil
1 cup polenta or cornmeal
1 teaspoon kosher salt
1/2 teaspoon pepper
1/3 cup (about 2 ounces) grated Parmesan cheese
1/2 head radicchio , shredded
1/2 cup sun-dried tomatoes drained and thinly slice
4 ounces mozzarella , cut into a 1/2-inch diced
1 . Heat oven to 400*F . Coat a 9-inch spring-form pan , round cake pan or pie plate with 1 tablespoon of the oil and set aside .
2 . In a medium saucepan , bring 2-1/4 water to a boil . Whisking constantly , slowly add the polenta or cornmeal . Reduce heat to low and cook , stirring until the polenta starts to pull away from the sides of the pan , 4 to 5 minutes . Stir in the salt , 1/4 teaspoon of the pepper and the Parmesan cheese . Remove from heat .
3. Spread the polenta over the bottom of the prepared pan , using a spoon to form a raised edge.
4 . In a bowl , combine the radicchio , tomatoes , mozzarella and the remaining oil and pepper . Spoon the mixture over the polenta . Bake for 30 minutes Cut into wedges .
TIP:
This crisp polenta crust can accommodate almost any pizza topping . Try arugula and prosciutto , sausage and garlic or caramelized onions and mushrooms .
Makes 4 servings Serve with salad greens splashed with vinaigrette---Smoked paprika , available in supermarkets , is nice to spice up sour cream
1 tablespoon olive oil
1 pound peeled and deveined medium shrimp
1/4 cup dry white wine
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
1/2 teaspoon Spanish smoked paprika
1 17-ounce tube polenta , cut into 8 (1/2-inch) slices
**Cooking spray**
8 teaspoons marinara sauce
8 teaspoons grated fresh Parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley
1 . Preheat broiler .
2. Heat oil in a large skillet over medium-high heat . Add shrimp to pan ; saute 3 minutes or until done , stirring frequently . Remove from heat , stir in wine , chives , juice and paprika , tossing to coat . Keep warm .
3 . Place polenta slices on baking sheet coated with cooking spray . Top each slice with 1 teaspoon sauce and 1 teaspoon cheese ; broil 3 minutes or until cheese melts . Place 2 polenta slices on each of 4 plates ; top each serving evenly with shrimp mixture . Sprinkle with parsley .
Makes 6 serving Marsala baked chicken is usually hig in fat and calories . But in this version , the flavor really comes from deglazing the skillet with the broth and wine , so even though you eliminated the extra oil , the taste isn't lost , enjoy . 6 boneless skinless chicken breast halves (4 ounces each 1 cup fat-free Italian salad dressing 1 tablespoon all-purpose flour 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1/4 teaspoon paprika 1/4 teaspoon pepper 2 tablespoons olive oil , divided 1 tablespoon butter 1/2 cup reduced -sodium chicken broth 1/2 cup marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth 1 pound sliced fresh mushrooms 1/2 cup minced fresh parsley 1. Flatten chicken to 1/2-inch thickness . Place in large re-sealable plastic bag ; add salad dressing . Seal bag and turn to coat ; refrigerate for 8 hours or overnight .2 . Drain and discard marinade . Combine the flour , Italian seasoning , garlic powder , paprika and pepper ; sprinkle over both sides of chicken . In a large skillet coated with cooking spray , cook chicken in 1 teaspoon oil and butter for 2 minutes on each side or until browned . Transfer to a 13-inch x9-inch baking dish coated with cooking spray3 . Gradually add broth and wine to skillet , stirring to loosen browned bits . Bring to a boil ; cook and stir for 2 minutes . Strain sauce ; set aside . In the same skillet , cook mushrooms in remaining oil for 2 minutes ; drain . Stir sauce into mushrooms , heat through . Pour over chicken ; sprinkle with parsley . Bake uncovered at 359*F for 25 to 30 minutes or until chicken juices run clear .
Prep / Total time : 1 hour 30 minutes Serves : 8 1/3 cup water 1/3 cup honey 1-1/4 cups fresh or frozen cranberries 1 Pillsbury refrigerated pie crust , softened as directed on box 3 tablespoons almond paste 9From 3-1/2 ounce tube) softened 1-1/2 teaspoons sliced almonds 8 teaspoons honey 1 . Heat oven to 425*F . Line cookie sheet with cooking parchment paper in 1-quart saucepan , heat water and 1/3 cup honey to boiling . Stir in cranberries , reduce heat to medium-low . Cook 10 to 12 minutes , stirring frequently until berries have popped and mixture is thickened . Cool slightly about 15 minutes . 2 . Meanwhile , unroll pie crust on work surface , roll out slightly . Using 4-inch round cutter , cut 8 rounds from pie crust (re-roll scraps if necessary to make 8 rounds) . Place rounds on cookie sheet . Discard scraps . 3 . Gently press 1 heaping teaspoon almond paste in center of each crust round . Divide cranberry mixture evenly over almond paste . Fold edges of crusts over filling , pinching slightly so crust lays flat on filling . Sprinkle each with almonds . 4 . Bake 14 to 16 minutes or until crust is golden brown . Drizzle 1 teaspoon honey on each crostata.
Prep Total time : 2 hours 35 minutes Serves:16 1-1/2 cups Fiber One original bran cereal 1 can (14.5 ounces ) sliced carrots , drained , 1/2 cup liquid reserved 1 teaspoon grated lemon peel 1/3 cup lemon juice 1/4 cup vegetable oil 2 eggs 2-2/3 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda 3/4 cups chopped walnuts 1 . Heat oven to 350*F . Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray . Place cereal in resealable food-storage plastic bag and crush with rolling pin or meat mallet ( or crush in food processor) . Set aside . 2 . In a large bowl , mash carrots with a folk , add reserved carrot liquid , lemon peel , lemon juice , oil and eggs ; beat with electric mixer on low speed until blended . Beat in flour , sugar , baking powder , pumpkin pie spice , baking soda and salt until blended . Stir in crushed cereal and walnuts . Spoon batter into pan . 3 . Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean . Cool 10 minutes ; remove from pan to cooling rack . Cool completely , about 1 hour .
Prepare broiler :
Combine first 4 ingredients ; rub over chops . Spread garlic mixture evenly over chops . Place chops on a broiler pan coated with cooking spray ; broil 6 minutes on each side or until desired degree of doneness .
Makes 6 servings (servings size : about 1-1/4 cup) I was going through my tons of recipes , came across this one , had it for many years and it's just delicious . This hearty vegetarian soup warms up chilly nights . Use any type of canned beans you happen to have on hand and add leftover chicken , turkey or Italian sausage for a different dish if you desire . 3 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 teaspoon salt , divided 2 garlic cloves , minced 4 cups vegetable broth , divided 7 cups stemmed , chopped kale (about 1 bunch) 2 (15 ounce) cans no salt added cannellini beans , rinsed and drained 1 (15 ounce) can no salt added black beans , rinsed and drained 1/2 teaspoon finely ground black pepper 1 tablespoon red wine vinegar 1 teaspoon chopped fresh rosemary 1 . Heat a large Dutch oven over medium heat . Add olive oil to pan ; swirl to coat . Add onion , carrot and celery and saute 6 minutes or until tender . Stir in 1/4 teaspoon salt and garlic ; cook 1 minute . Stir 3 cups vegetable broth and kale . Bring to boil ; cover , reduce heat and simmer 3 minutes or until kale is crisp-tender . 2 Place half of the cannellini beans and remaining 1 cup vegetable broth in mixer or food processor ; process until smooth . Add pureed bean mixture , remaining cannellini beans , black beans and pepper to soup . Bring to a boil , reduce heat and simmer 5 minutes . Stir in remaining 1/4 teaspoon salt , vinegar and rosemary
Prep / Total time : 2 hours 15 minutes Serves 18 2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 1/3 cup vegetable oil 2 tablespoons grated orange peel 1 container (8 ounces) sour cream 2 eggs , slightly beaten 1 cup frozen cranberries 1/3 cup Betty Crocker Rich and Creamy Frosting ( from 1-pound container) 1 teaspoon grated orange peel 1 . Heat oven to 350*F . Grease bottoms and sides of 3 (5x3-inch ) loaf pans with shortening ; lightly flour , in medium bowl , mix flour , baking powder and salt . In another medium bowl , mix sugar , oil and 2 tablespoons orange peel with wire whisk until blended . Stir in sour cream and eggs until well mixed . Add sugar mixture to flour mixture , gently stirring just until blended . Gently stir in 1/2 cup of the frozen cranberries . 2 . Divide batter evenly among the pans , sprinkle remaining 1/2 cup frozen cranberries over the loaves . 3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean . Cool 10 minutes . Run knife around sides of pans to loosen loaves ; remove from pans to cooling rack . Cool completely , about 1 hour .
Prep time : 15 minutes Cook tie : 30 minutes Serves 4 2 tablespoons olive oil 1 small red onion , finely chopped 2 garlic cloves , finely chopped 2 medium-size zucchini , halved length-wise and thinly sliced 1 package (10 ounces) frozen spinach , thawed and squeeze dry 1/4 cup chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon black pepper 6 eggs , lightly beaten 2/3 cup grated Parmesan cheese 1 tablespoon butter or margarine 1 . In a large nonstick ovenproof skillet over moderate heat , heat oil 1 minute . Add onion and garlic and cook , stirring occasionally , until soft --- about 5 minutes . 2 . Add zucchini and cook , stirring frequently until crisp tender --- about 3 minutes . Add spinach , basil , salt and pepper and cook until spinach is tender and dry --- about 5 minutes . 3 . In a large bowl , whisk together eggs and Parmesan cheese . Add vegetable mixture and stir until well combined . 4 . Preheat the broiler ; Wipe the skillet clean , set over moderate heat , add butter and heat until bubbly. Pour in egg mixture and immediately reduce heat to as low as possible . Cook without stirring until the bottom and sides are set , but the top is runny ---about 12 minutes . 5 . Transfer to the broiler , set 6 inches from the heat and broil until the top is just set --- about 2 minutes . Loosen the frittata with a small metal spatula and slide it onto a large platter . Cut into 4 wedges and serve either hot or at room temperature . Broccoli Frittata : Prepare as directed , substituting 4 cups broccoli florets for zucchini and spinach . Blanch broccoli for 2 minutes before coarsely chopping and sautéing in olive oil --- make 4 servings . Pepper Frittata : Prepare as directed , substituting 2 cored seeded and diced medium-size sweet pepper a (1 red and 1 green) for zucchini and spinach . Makes 4 servings
Prep : 40 minutes Cooking time : 3o minutes Makes 4 servings A gratin makes it easy to put food on the table in no time at all . Many of the ingredients are already cooked when the dish is assembled . A gratin can be prepared many ways . It might or might be topped with grated cheese or buttered bread crumbs . The vegetables can ensconced in a custardy base like a crust-less quiche (such as Gratin of Green Beans) or embedded in a seasoned white sauce . You ask what's on top ; Gratin topping should be long on crunch and flavor . Sprinkle them with buttered bread crumbs or use finely chopped nuts for a change of pace . Parmesan , Cheddar and Gruyere cheese all melted well and brown even better . 4 tablespoons butter or margarine 1 medium-size white onion , diced 3 garlic cloves , minced 2 large shallots , chopped 1 pound cultivated mushrooms , trimmed and thinly sliced 8 ounces Portobello or other mushrooms , trimmed and thinly slice 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup fine dry bread crumbs 1/3 cup grated Parmesan cheese 1/4 cup chopped parsley 1. Preheat the oven to 400*F . In a 10-inch skillet over low heat , melt 1 tablespoon of the butter . Add onion , 2 teaspoons of garlic and shallots and saute until lightly brown ---about 5 minutes . Remove to a small bowl and set aside . 2 . Saute mushrooms in 2 tablespoons of the butter , in 2 batches if necessary , until juices cook out and evaporate --- about 5 minutes . Add salt , pepper and reserved onion mixture and spoon into ungreased 10-inch oval gratin dish . 3 . Melt the remaining 1 tablespoon butter in a small skillet . Add to bread crumbs along with Parmesan cheese , the remaining 1 teaspoon garlic and parsley and toss to mix . 4 . Scatter bread crumbs mixture evenly over mushrooms and bake uncovered for 30 minutes .
Prep / Time : 45 minutes Makes 4 serving (serving size : 1-1/4 cup) 9 ounces refrigerated fettuccine
2 tablespoons olive oil
12 ounces lean ground pork
1/2 cup grated carrot
3 garlic cloves minced
1/2 cup red wine
1-2/3 low-sodium marinara sauce
1/2 cup chopped fresh basil , divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
**Steamed Sugar Snap peas (recipe below)
1 . Cook pasta by package directions , Drain
2. Heat olive oil in a large skillet over medium-high heat . Add pork , carrot and garlic ; saute 4 minutes or until pork is done . Add wine ; cook 1 minute . Add marinara , 1/4 cup basil , salt and pepper , bring to a simmer . Pour sauce over pasta . Sprinkle with remaining 1/4 cup sauce
*******************************************
Steamed Sugar Snap Peas
Prep / Total time : 45 minutes makes 4 servings (serving size : 1-1/4 cups)
3 cups fresh sugar snap peas
1 tablespoon chopped fresh mint or tarragon
1 tablespoon butter
1/8 teaspoon freshly ground black pepper
Steam peas 5 minutes or until crisp-tender ; drain . Combine peas , mint ,butter , salt and pepper ; toss well.
Prep / Total time : 1 hour Serves 8
CASSEROLE:
1 tablespoon olive or vegetable oil
1-1/4 pound ground turkey
1 cup Old Paso Thick 'n'Cguncky salsa
2 tablespoons all-purpose flour
2 cans (15 ounces each) Green Gaint cream style sweet corn , undrained
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
TOPPING:
1 pouch (6 ounces) cornbread mix and muffin mix (your choice)
1/3 cup milk
2 tablespoons butter or margarine
1 egg
1 . Heat oven to 450*F . Spray 13x9-inch (3 quart) glass baking dish with cooking spray . In a 4-quart Dutch oven , heat oil over medium-high heat . Cook turkey in oil 4 to 6 minutes , stirring frequently , until no longer pink . Stir in salsa and flour. Cook 2 to 3 minutes , stirring constantly until slightly thickened .
2 . Stir in remaining casserole ingredients . Heat to boiling . Spread turkey mixture in baking dish .
3 . In medium bowl , stir all topping ingredients until just until moistened (batter will be lumpy) . Pour topping over turkey mixture ; gently spread to sides of baking dish .
4 . Bake 12 to 15 minutes or until topping is golden brown .
TIP:
Ground beef or pork can be substituted for ground turkey .
1 tablespoon vegetable oil
2-1/2 to 3 pound pork boneless
2 medium carrots , finely chopped (1/2 cup)
1 medium onion , finely chopped (1/2 cup)
1 small shallot , finely chopped ( 2 tablespoons)
1 cup dry white wine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup half-and-half
3 tablespoons country-style Dijon mustard
1 . Heat oil in 10-inch skillet over medium-high heat . If pork roast comes in netting or is tied , do not remove . Cook pork in oil about 10 minutes , turning occasionally , until brown on all sides .
2 . Place pork in a 3-1/2 to 6-quart slow cooker . Mix remaining ingredients except half-and- half and mustard in a small bowl , pour over pork .
3 . Cover and cook in low heat setting 7 to 8 hours .
4 . Remove pork from slow cooker ; cover to keep warm . Skim fat from pork juices in cooker if desired . Stir half-and-half and mustard into juices. Increase heat setting to High . Cover and cook 15 minutes or until slightly thickened . Remove netting or strings from pork . Serve sauce with pork .
TIP:
The white wine blends nicely with the flavor of mustard , you can also use chicken broth
For a side dish , toss potato dumpling , German spaetzle or Italian gnocchi with melted butter and a pinch of chopped fresh parsley or dill weed . Look for them in the frozen-foods section of your supermarket.
