Recent content by Alfredo deLorenzo

I start with chicken, celery stalks, an onion, salt, pepper and sage. Boil to make a rich stock and strain it and let the meat cool. Make dumplings with a cup of Bisquick with a cup self-rising flour and buttermilk to make a stiff dough, roll out to about a 1/4 in and cut into small squares -...

Schashlick I was in Bavaria for 3 years in the Air Force and the schalashlick I had in most parts of Bavaria (even in Amsterdam) was made with liver and small onions skewered, broiled and swimming in a rich curry-tomato sauce. I don't have a recipe but use about a cup of catchup with a...