Oregon Blue Cheese Crumble

8 ounces blue cheese, crumbled (about 1 1/3 cup)
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 cup chopped red onions
(or chopped green onions)
1/2 cup minced fresh parsley
Black pepper to taste

Sprinkle the cheese into a shallow 6- to 8-inch dish. Mix together the
garlic and olive oil, and drizzle over the cheese, Combine the vinegar,
lemon juice, onions, and parsley, and pour over the cheese. Refriger-
ate for1 hour. Sprinkle pepper on top and serve,

Soup
One 3- to 4-pound chicken, in 8 pieces
2 carrots, peeled and sliced thin
2 ribs celery with leaves, sliced thin
1 large onion, chopped
2 teaspoons salt
1 1/2 teaspoons crumbled dried thyme
1/2 teaspoon crumbled dried rosemary
1/2 teaspoon black pepper

Feather Dumplings
1 cup all-purpose flour
1/2 cup fresh bread crumbs
2 teaspoons baking powder
3.4 teaspoon salt
1/3 cup milk
1/4 cup finely chopped onion
1 egg, well beaten
2 tablespoons butter, melted
1 tablespoon finely minced fresh parsley
black pepper to taste

To make the soup, rinse the chicken pieces, put them in a large pot, and
add enough water to cover the chicken, Add the carrots, celery, onion,
salt, thyme, rosemary and pepper. Bring to a boil and reduce the heat
to a simmer.
To make the feather dumplings, stir the flour, bread crumbs, baking
powder and salt in a mixing bowl. In another bowl, lightly beat the milk,
onion, egg, and melted butter together, then stir into the dry ingredients
to make a stiff batter. Add the parsley and pepper to taste and mix well.
When the chicken has simmered for 20 minutes, drop spoonfuls of the
dough on top of the bubbling broth. Cover and steam for 20 minutes
without lifting the lid. Taste the soup and add more salt and pepper if
necessary. To serve, place a piece of chicken and a few dumplings in
each soup bow;, the add enough broth to cover.

1 large head Savoy cabbage, halved and cored
3 tablespoons butter
1 medium onion, chopped (about 3/4 cup)
2 cloves garlic, finely chopped
2 cups tomato sauce
1/2 cup water [or beef broth]
1 teaspoon ground allspice
Salt and pepper to taste
1/4 cup packed light brown sugar
1 1/2 cups cooked white rice (see Note)
1 pound lean ground beef
Applesauce (recipe follows)
1 cup sour cream

Bring a large pot of salted water to a boil. Put the cabbage into the boil-
ing water, cover, and let boil gently for 4 to 5 minutes. Drain well.
Melt the butter in a saucepan, add the onion and garlic, and cook, stir-
ring, only until the onion is soft, not browned. Add the tomato sauce,
water, allspice, and salt and pepper to taste. Reduce the heat and let the
sauce simmer for about 15 minutes. Taste and correct the seasoning.
The sauce should be thickened, but not so thick that it 'plops' when
poured from a spoon.
Gently remove the tough outer leaves from the cabbage and reserve.
Remove 12 more leaves to make the rolls. Chop the remaining cabbage
coarsely and s[read over the bottom of a 13 by 9-inch oiled baking dish.
Sprinkle the brown sugar over the chopped cabbage, then sprinkle lightly
with salt and pepper.
Preheat the oven to 350 degrees F.
Combine three-quarters of the sauce with the rice and beef, and mix well. Divide the filling into approximately equal parts and spoon each portion
onto a cabbage leaf. Starting from the stem end, roll up each leaf, tucking
in the sides, and place the roll on the chopped cabbage, seam side down. Spoon a little of the remaining sauce on top of each roll. Cover the top
with the reserved outer leaves. Bake for 1 hour in the preheated oven.
Discard the topping of outer leaves and serve the rolls with sour cream
and warm applesauce.

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