Name: Kuemmelkartoffel (Caraway Potatoes)
Ingredients: 500 g Potatoes (a generous lb); 1 l Water (a generous quart); Salt to taste; Pepper to taste; 1 tb Caraway seed

For God, who is rich in mercy, according to His unchangeable purpose of election does not take His Holy Spirit from His own completely, even when they fall grievously. Neither does He let them fall down so far that they forfeit the grace of adoption and the state of justification, or commit the sin which lead to death (the sin against the Holy Spirit), and plunge themselves, entirely forsaken by Him, into eternal ruin.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	German	Vegetables, German	4	Servings

INGREDIENTS

500	g	Potatoes (a generous lb)
1	l	Water (a generous quart)
		Salt to taste
		Pepper to taste
1	tb	Caraway seed

INSTRUCTIONS

Peel the raw potatoes, slice them, and boil in very salty water until
tender.  Drain the water.  Scatter the caraway seed over the potatoes,
cover, and on low heat, let dry for 2 to 3 minutes. The potatoes are served
in a bowl, and frequently the cook would pour melted butter over them.
SALZKARTOFFELN:  As above, but omit the caraway seed.
Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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