INGREDIENTS

INSTRUCTIONS

and, while hot, mash the potatoes "real good." Cool in the refrigerator.
When cool, transfer the mashed potatoes to one end of an 8 1/2 x 13 x 2
inch cake pan or a lasagne pan.  Push and spread the potatoes to one end of
the pan, keeping the potatoes about 2 inches deep. Add the same amount of
flour as there is potatoes to the other end of the pan. Sprinkle the
potatoes with salt to taste. Flour your hands well and mix and combine the
potatoes and flour a little at a time, pushing some potatoes toward the
center and then pushing some flour to the center, mixing and combining and
pushing aside. Mix well. Flour your hands again and form into balls 2 to 2
1/2-inches in diameter. Bring a kettle of water to a roiling boil. Coat the
dumplings with more flour and, one at a time, add the potato dumplings to
the boiling water. Boil for 20 to 30 minutes. This recipe was handed down
to Dick Caldwell from his stepfather, Fred Koran, who made HIS dumplings at
least 3 inches in diameter. One could compare them to cannonballs -- and
once in your stomach, could possibly last all day and night into the next
day.
Recipe By     :
From: Cindy@sierra.Uucp (Cindy Johnston
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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