I made beef stew with steamed dumplings ontop. Then had lime jello w/bananas for dessert. :) The only time I get jello w/bananas is at the family reunion. Most always SOMEBODY brings it. I found a box of lime jello in the cupboard from I don't know when and had some bananas getting ripe, so there it was.

Haha Patti. We posted at the exact same time. I thought maybe you were out running errands, and weren't home to start the thread yet.

That sounds like a German thing. The way I have had it is that the prune is wrapped in dough and the cooked like that. I guess your family just shortcut it, since it is really the same thing, just in a different form. That is much the origin of Penn Dutch slippery pot pie. Instead of actually making a pot pie they just slipped pieces of the dough into the hot pot of stew. It is easier and quicker and really the same thing. Last week I made for the second time some Momos, which are filled dumplings. It seems to be a popular thing around that part of the world that includes Tibet. Darn, they were good! Thinking of that again today. They are like Goyza dumplings. It is an acquired skill to fill and form the noodles. You use lots of cilantro, ginger and garlic. It seems that a lot of cultures have some kind of a filled noodle or dumpling or peroige or ravioli.

I'm still getting an occational asperagus spear from the garden, but I haven't cooked any of them yet. I eat them raw, standing up in the kitchen after I bring in whatever I've picked. Leftover enchiladas for me tonight. Last night for them. Have no idea what I'll make tomorrow but all the bbq talk on recent threads made me, I'm sure, buy a pack of pork ribs the other day. Maybe I should thaw them out tonight.