I've never made these yet, found the recipe online, but I've eaten plenty of these dumplings. They are excellent in chicken soup (along the lines of a won ton)or just fried until crispy in a pan like a potsticker! My grandmother used leftover pot roast for the filling. Kreplach (dumplings) * 2 cups all-purpose flour * 1/2 tsp. salt * 2 eggs, beaten * 1/4 cup cold water Process flour, salt, eggs in food processor with the metal blade. With the machine running, add water. The mixture needs to form a ball. Knead for 30 seconds, adding either more water or more flour to get correct consistency. Wrap dough in plastic while preparing meat. Meat Filling * 1 pound ground beef or 1 pound leftover brisket * 1 onion * 1 clove garlic * 1 large egg * salt and black pepper to taste If you are using raw meat, cook it with onion and garlic in a frying pan. Otherwise cook onion and garlic in a small amount of oil. Put cooked meat, onion and garlic in food processor and process until just smooth. Add egg, salt, and pepper. Divide the dough into 2 or 3 parts so that it does not dry out while filling. Roll each portion into a very thin rectangle, and cut into 3-inch squares. On each square, put a tablespoon or so of filling, and close into a triangle, wetting the edges and pressing them tightly. Put finished kreplach on a floured surface to wait. To cook the kreplach, bring a large pot of salted water to a rolling boil. Drop the kreplach into the water, and simmer for 15 minutes. Drain well. Serve in traditional chicken soup. The parboiled kreplach can be frozen or refrigerated before using. If you have more kreplach than will fit in a single layer, separate with oiled paper or foil so they don't stick. Quantity, about 30 kreplach.

I found this recipe in one of those little recipe books at the check out line at the grocery store. This one is from Betty Crocker. Brie in Puff Pastry with Cranberry Sauce. Cranberry Sauce: 1 C. fresh cranberries 6 T. packed brown sugar 1 T. orange juice 1/2 t. grated orange peel Brie and Pastry: 1 T. butter or margarine 1/3 C. sliced almonds 1 sheet frozen puff pastry (from 17.3 oz package) thawed 1 round of Brie cheese (14 to 15 oz) 1 egg beaten Assorted crackers or sliced fresh fruit 1. In 1 quart saucepan, mix cranberries, brown sugar and orange juice. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 15 to 20 minutes stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel; remove from heat. 2. In 8-inch skillet, melt butter over medium heat. Cook almonds in butter, stirring frequently, until golden brown; remove from heat. 3. Heat oven to 400. Spray cookie sheet with cooking spray. On lightly floured surface, roll pastry into 16 x 9 inch rectangle. Cut out one 8 1/2 inch circle and one 7-inch circle from pastry. 4. Place cheese round on center of large circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edge of pastry with egg. Place 7-inch circle on top, pressing around edge to seal. Brush top and side of pastry with egg. Cut decorations (using small cookie cutters) from remaining pastry and arrange on top; brush with egg. Place on cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 1 hour before serving. Serve with crackers. I made this last year and it was wonderful! I highly recommend it. Chris

There are good fats, like natural oils. I use a lot of oils, like walnut, seseme, macadamia, olive, other nut oils. I don't use certain oils after much research, but that is up to you. I have type 2 diabetes that is controlled by diet, for 14 yr. now. There are bad fats, like in red meat, etc., that would end up clogging his system, etc. A good oil would be in canned salmon, make patties, a loaf, salmon spread (like tuna), and most salmon that is canned is wild salmon, so free of mercury and lead. Maybe his metabolism is fast also. I know it is hard to balance the blood sugars, and keep the fats down. Darlene

",,,along with a bill for $175." The "$250 cookie recipe" hoax lives on... (sigh) Was it Nieman Marcus or Mrs. Fields? LOL Jasdip, that thing happens all the time. I laugh every time I see one poster claiming a recipe (or multiple recipes!) is (/are) "hers", posting it at every opportunity with same claim and it was clearly stolen from the Southern Fried Succubus' website. At least Deen gave credit (that time) to the source of the recipe. It's so hilarious because the language is quoted verbatim and so clearly identifiable. Don't need DNA with those fingerprints all over it! I always try to give credit to a source, and if I change it, which I often do, I say something like my variation of _____. Often I'll even include what I modified. Seems only right to me. Guess I don't have that kind of ego that needs to be fed that way. I always get a kick out of stolen recipes too when they include the typos! Yes there's times I've done things I thought were original and it'd been done before. I remember when I was a kid looking out the window at the ice dams on peoples houses thinking there's got to be a way to hook up an electrical wire to melt that ice and mount it to the roof. If I were like some, I'd have sued the ones who came up with the idea years before I was born! I don't decline recipe requests unless it's one person who I know will screw it up and then not only blame me, but spread it around. I could see how she messed up a recipe I gave her once and she wouldn't admit it. She kept on "YOU didn't give me the right recipe!" And it was a simple foolproof recipe. But as I learned in life, make something idiot-proof, they develop a better idiot. Most "cooking" recipes to me are guidelines and vary a lot. But I'll still share the guidelines. I was known more for my baking and always gave recipes freely. Especially when I got it from someone else anyway! Or I'd tell them where to get it. I usually prefer to do that since as mentioned people change things or occasionally if there's certain tools that make a difference that can very well impact the results. I will say I would not give a recipe to someone who would try to sell it or profit from it unless they shared with me. Some get overly concerned that they'd be ruined if their "secret recipe" got out, but Tony Chachery hasn't gone under and he sold his seasoning salt recipe in his cookbook. (Gotta laugh at the people screaming "gotta have some Tony's" and it's 80% salt then some garlic, pepper and MSG, that's all.) Emeril has given away his "Essense" recipes and still sells a lot. KFC's ingredients from several sources say there's not 11 herbs and spices anymore after doing a lab test on the contents. Their "secret" is not the spices, but the preparation (pressure cooker deep frying in specified amounts). Different ovens can make a difference, different altitudes and more. I modify a lot. I make no bones that I'll be leaving out mushrooms, olives and other things from a certain dish. I never blame someone if I make it wrong. But if you require a cast iron pan and a wood fired oven, say so, then the responsibility is on the other person. I know people who will be going to their graves with their secret recipes. Too bad really. The legacy of good food died with them. But there's always other options. Often I wonder if that recipe I remember as a kid was so good or whether I just thought it was great at the time and with tastes changing over the years, maybe I wouldn' like it now. A great gal on another forum has "Recipes are to be shared" on her website. So true IMO.