| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | German | 1 | Servings | |
INGREDIENTS
| 4 | Idaho potatoes; washed, (unpeeled) (up to 5) | |
| 1 | c | Flour; (divided) (up to 1-1/2) |
| 2 | Eggs | |
| 1 | ts | Salt |
| White pepper to taste | ||
| 1 | tb | Finely diced onion |
| 2 | ts | Dried marjoram |
| 2 | ts | Chopped chives |
INSTRUCTIONS
Notes: Mader's German Restaurant 1037 Old World 3rd Street. Milwaukee Journal Sentinel. Cook potatoes in boiling water until tender to fork tines, then drainand cool. Refrigerate overnight. Next day, peel and grate potatoes. Add1 cup of flour, eggs, salt, pepper, onion, marjoram and chives. Blend with wooden spoon. Add enough of remaining half-cup flour to form dumpling mixture that will hold together, making balls about size of an egg. Place dumplings in boiling water to cover. Return water to full boil, then reduce heat to simmer. Cook 25 minutes or until dumplings are cooked through and float to top of pot. Makes about 8 servings. Posted to recipelu-digest by [email protected] (Nadia I Canty) on Mar 25, 1998
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”