->Potato Dumplings 01 <-

Yield: 12 servings

2 tablespoons margarine

1 loaf white bread, cut into cubes flour

2 pounds boiling potatoes, peeled, cooked and riced

1 egg

1 teaspoon salt

1/8 teaspoon ground nutmeg

pepper

In small skillet heat margarine until bubbly and hot, add bread

and saute, stirring constantly, until bread has absorbed the

margarine and is browned. Set aside. Measure out and reserve 2

tablespoons flour. in mixing bowl combine remaining flour with

potatoes, egg, and seasonings, mixing well, portion dough into 24

equal mounds. Flour hands with reserved flour and shape mounds

into balls, press 3 bread cubes into each ball and seal closed,

forming dumplings.

In 5-quart saucepan or Dutch oven bring water to a boil, use slotted

spoon to gently lower several dumplings into water (they will sink

3 to

minutes longer. With slotted spoon, remove dumplings to warmed

serving platter. Repeat procedure with remaining dumplings. These

dumplings are good as an accompaniment to Sauerbarten.

12 servings of 2 dumplings each.