Sausage and cabbage hit the spot with a squash croquette!

I'm cooking salmon patties, baked potato, and peas right now. I'm using pink salmon instead of the red, I don't feel they are as good when using the pink but certainly less expensive. No dessert in the house. I know I'll crave something after dinner just because there isn't any.

I started a chicken/vegetable soup this morning. The smell is everywhere in the house. I'll add some noodles before serving. A mixed lettuce salad will be on the table along with some Sauvignon Blanc.

Homemade potato soup, with garlic rolls. Cold and windy here!

I'm making a one dish orecchiette and chicken sausage dish with baby spinach and arugula. It's quick and easy and tasty, too!

Beef Stroganoff here!

Tuesday is "sandwich night" and this is about the most expensive "sandwich" I serve - but we're worth it..... :-)

This meal is as good as having steak for us (and about the same price per pound, but still under my $10/week meat budget ;-).... Boar's Head Lite Beef Frankfurters. They aren't always available and are a rare treat, and only available at one store where I rarely shop, so it's a fluke that I purchased them at all. It's the only variety of "tube steak" (hot dogs) I can eat (most other "good" brands have too much garlic for me to eat). We're having homemade sauerkraut, mashed potatoes (freezer mashed potatoes from our garden) and baked beans with it. YUMMMMM. One of my favorite all-time meals.

I am making salsa Verde chicken enchiladas tonight.

Chicken & biscuits for me tonight. Oh and some left over Cherry Coke Jello salad.

Ready for the oven. I top them with sliced pepper jack and use a Mexican blend cheese mix.

SalsaVerde chicken enchiladas.

Link to recipe if anyone wants it

http://www.kevinandamanda.com/recipes/dinner/salsa-verde-chicken-enchiladas.html?m#ixzz3wsJAkMFT

Schoolhouse, I made salmon patties the other day, with mashed potatoes and peas. Like you, I use the large pink salmon as it's so much cheaper.

Tonite was fried ham, shredded potatoes (hash browns) and boiled cabbage. Just having my tea with checkerboard ice cream for dessert.

I made quiche last night, so tonight it was left-over cheese quiche with salad--mixed greens, mushrooms, peppers, carrots, celery, and brown tomatoes. Yep, they're called unique brown tomatoes, but they are dark reddish brown. Now I'm having a left-over Christmas cooky. :)

ETA, Marilyn Sue I had to google rivals--I can't recall ever having heard that term--we call them dumplings.

Sausage and pepperoni pizza. Yellow cake with chocolate frosting topped with diced walnuts.

I made a garlic, ginger, and shrimp stir-fry with broccoli, pea pods, and green onions. I cooked up a little brown rice flavored with a bit of sesame oil for Robert and I had some, too!

I had to look up rivals, too, and found it spelled rivels. I've never heard of it.

Jasdip, how do you make your salmon patties? Many of my friends never heard of them but Mom made them all the time at home. Simple recipe of canned salmon, an egg, and cracker crumbs mixed together and formed into patties. I don't put flour on them. My SO, who passed nine years ago, could NOT eat the small bones. He tried but just couldn't do it! ha. Never bothered me.

I do like the red salmon if I'm making salmon soup. The red gives the broth a better flavor and a golden color. I think the last time I bought a can it was $6 and the can is smaller.

Mamma goose, rivels only have flour and eggs and are very small, some
press them through a strainer to make them small. I just use a
teaspoon to drop them in the hot soup. Dumplings to us are either the
flat ones, rolled out into wide strips. Those I like the best, or they
are the biscuit type. Our flat ones contain flour, some shortening and
only one egg and they may also contain some chicken broth to make them
suitable for rolling out. Rivels have flour and more than one egg. It is like we would make noodles, but not rolled and cut out. A
bit of salt too. Entirely different from dumplings.

Sue

Yes, that sounds like our noodles, because we add baking powder to dumplings to give them some 'fluff', then drop by spoonfuls onto hot soup or stew (often bean soup, in my MIL's case, which I did not find appetizing.) The source I read said that rivals are pinched off and dropped into stock, which made me think of dumplings. We roll out noodles.

My father's family had friends, of German descent, who called the extruded flour and egg mixture 'strudels' or maybe 'stroodles'--I don't know how they would have spelled it. He said they dropped the dough into boiling water and served it plain. He was always disappointed to be asked to dinner on the day it was served, because although his family was not well off, they always had meat stock for their noodles!

ETA, I'd always seen 'strudel' presented as a German pastry.

Rivels sound like spatzel? It's pressed through a strainer....they're "new to me" as well....

It looks to me, just from looking at recipes on the internet, that rivels and spaetzel are made of the same ingredients, but rivels are much smaller.

My mother used to make big, puffy dumplings that she would float on top of a beef or chicken stew. I never liked them but sounds like I would have loved the rivels or the spaetzel.

I love hearing about regional foods, they are little testimonies to how this country was founded and became great by people from all over the world.

Sounds as if it could have been spaetzle. Strudels might have been what their family called it, or my father might have confused the two unfamiliar words.