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Staff

Publisher and Editor - Judith Martin-Straw

The Skinny - Amy Brunell

Looking Up - Bob Eklund

Ruth's Truths - Ruth Morris

Special Features - T. S. Owen

LOCALmotion - Jozelle Smith

Get Smart - Jamie Wallace

Recipes to Warm You From the Inside Out by Katie Malich

Rich German Stew
(serves 6)
3 lbs. beef stew meat (chuck roast cut into 2 inch cubes works well for this recipe)
1/2 c. flour
2 T. oil
2 c. cold water
1/4 c. apple cider vinegar
3 large onions, sliced
1 t. salt
8 whole cloves
2 T. flour
1 c. milk
1 c. water

Dredge the meat with 1/4 c. flour, shaking off any excess. In a large Dutch oven, heat 2 T. oil. Add some of the meat. Cook the meat one layer at a time to ensure even browning. Brown the meat evenly on all sides. Remove to a platter, and add more meat. Continue until all the meat is browned. Remove fat and drippings; save for gravy. Add 2 c. water and 1/4 c. apple cider vinegar. Cook over slow heat for 1 1/2 hours. Skim off foam as it forms. Add onions, salt and cloves and cook another half hour. Meanwhile, make brown gravy by placing 2 T. of the reserved drippings in a frying pan. Stir 2 T. flour into the drippings and cook until lightly browned. Gradually stir in 1 c. milk and 1 c. water. Cook for 5 minutes until smooth and thickened.

Potato Dumplings
(serves 6)

6 large potatoes
pinch of salt
1 t. nutmeg
1 t. fresh marjoram
2 T. flour
2 T. bread crumbs
2 T. butter
4 eggs, beaten

Cook potatoes in their jackets in boiling salted water for 30 minutes until soft. Drain, peel, and rice. Add nutmeg, marjoram, and salt to taste. Combine flour, bread crumbs, melted butter, and beaten eggs. Add to potato mixture and beat thoroughly. Boil salted water in large pot. Using tablespoon, shape into balls, and drop into the boiling water. Cover pot and cook for 12 minutes. Drain. Serve with butter.

Onions Stuffed With Sauerkraut
(serves 6)

6 large onions
1 c. drained sauerkraut
1/2 c. soft bread crumbs
1/2 t. salt
1/8 t. caraway seeds
1/8 t. celery seeds
buttered bread crumbs

Preheat oven to 400 degrees. Skin onions. Parboil them for 10 minutes. Drain well. Cut a slice from the top of each onion. Remove most of the inside of the shell, leaving 2 inches all around. Chop the removed pulp. Place in bowl and add sauerkraut, bread crumbs and seasonings. Mix thoroughly. Stuff each onion shell generously. Sprinkle the tops generously with buttered bread crumbs. Place them in a lightly greased pan (or use non-stick pan) and add 1 inch water. Bake until well-heated and tender, about 30-35 minutes.

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