2017 Home for the Holidays

2017 Home for the Holidays LINCOLN DAILY NEWS November 22, 2017 Page 25 By Teena Lowery T he holidays are always a time for family to gather and cherish the relationships that have developed over the years. But let’s face it, after all the hugs and hellos, food is what is on the minds of many folks. Some Logan County residents graciously shared their memories and special family recipes for side dishes for the holidays. Jodi Deibert of Mount Pulaski fondly remembers “Uncle Seig” and his famous dumplings around the holidays. Jodi (Przykopanski) married into the Deibert family in 1979 and she is now the maker of the dumplings since “Uncle Seig” has passed on, but she recalls the story from decades past. “Uncle Seig was married to my husband Tim’s aunt Verna. Verna was Tim’s mom’s (Janet Deibert) sister. Verna Manley married Seigal Rudolph Norrington in 1958 and he started making the dumplings in the early 60’s. The dish today would fall under the category of aromatic comfort food. The family gave it name “Uncle Seig’s Dumplings” and could hardly wait for Easter, Thanksgiving and Christmas dinners so they could eat them. He made them into his upper 80’s but finally stopped because of Alzheimer’s. Uncle Seig died on November 8, 2012 at the age of 91. In continuing the family tradition, Jodi noted the dumplings are still called “Uncle Seig’s Dumplings.” Although Jodi adds, “As the years went by, I think Uncle Seig’s taste buds changed. The dumplings seemed to get a little saltier.” Uncle Seig’s Dumplings 4 ½ cup flour 1 egg 1 tsp. salt 1 tsp. baking powder 1 ½ cup hot chicken broth 1 can cream of chicken soup Enough additional chicken broth to cook the dumplings in. Sift flour into large bowl, making a well in the flour. Add egg, salt and baking powder. Stir in the 1 ½ cup broth. Roll out on a floured surface to 1/8” thick and cut into 1”-2” strips and then into ¾”-1” pieces. Holiday recipes a time to rekindle family memories CONTINUED ===