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Knoephla Soup

3 quarts water
3 potatoes cubed
2 tsp salt - divided
1 medium onion
2 tbsp butter
4 eggs
1 cup milk
2 1/2 cups flour
2 tbsp dry chicken bouillon
1/4 cup sweet cream
Salt & Pepper – optional

Bring water to boil, add 1 tsp salt and potatoes.  In a saucepan melt butter and sauté onions until light brown on low/medium heat.  While potatoes are boiling and onions are sautéing combine eggs, milk, 1 tsp salt & flour in a separate bowl.    When potatoes are soft, drop knoephla dough mixture by small teaspoons into boiling water.  When knoephla is done, (all dumplings are floating) add onions and chicken bouillon to soup; simmer for 10-15 minutes.  Add sweet cream right before serving.  Salt & pepper soup to taste

Citrus Tossed Salad

1 16 oz package romaine hearts, torn
3 medium navel oranges, peeled and sectioned
2 medium apples, peeled and chopped
1 small grapefruit, peeled and sectioned
1/2 cup pecan halves, toasted
1/4 cup fresh cilantro leaves

1/2 cup unsweetened apple juice
1/4 cup lemon juice
1 tbsp sugar
1 tbsp olive oil
1/2 tsp salt
1/2 tsp ground cinnamon

In a large salad bowl, combine the romaine, oranges, apples, grapefruit, pecans and cilantro.  In a jar with a tight fitting lid, combine salad dressing ingredients; shake well.  Drizzle over salad and toss to coat.  Serve immediately.