Soup's On

DUMPLING SOUP

This was one of the recipes in my "to try" folder. It doesn't have a lot for vegetables but I liked it. I couldn't find any other dumplings other than the TAI PEI chicken dumplings pictured below. They were good and something I have never tried before. I used vegetable broth instead of mushroom broth also. 32 oz. box mushroom or vegetable broth

1 cup water

2 tsp. grated fresh ginger

10 oz. pkg frozen pork potstickers or dumplings with sauce

2 medium carrots, peeled and cut in thin 2-inch strips, or 1 cup shredded carrots

1 small bunch green onions, trimmed and diagonally sliced

In a Dutch oven combine the broth, water, ginger, and seasoning packet from one pkg. of pot stickers. Bring to boiling over high heat. Add potstickers, carrots, and most of the green onions. Return to simmering. Reduce heat and cook for 8-10 minutes or until potstickers are heated through and carrots are tender. Ladle soup into bowls. Sprinkle with remaining green onion slices. Makes 4 servings. If no seasoning packet is provided, add 2 tsps. soy sauce and 1 tsp. toasted sesame oil. Apple Cake with Hot Buttered Rum Topping

2 cups peeled grated apples

2 cups sugar (I used 1 c. white and 1 c. brown)

1/2 cup oil

2 cups flour

2 eggs

2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 cup chopped nuts

Cream oil and sugar, add eggs and gradually beat in remaining ingredients. Pour into a Pam sprayed 9x13 pan and bake for 35-40 minutes or until tests done. Cool

Topping

1 cup sugar (I used brown)

1/2 cup butter

1/2 cup heavy cream

1 tsp. vanilla

1 tsp. rum extract or 1 tbs. rum

Heat first 3 ingredients until sugar dissolves, and add flavorings. Serve cake with warm topping and ice cream or cool whip, if desired.

I don't recall where I got this recipe but have made it before and knew it would be good.