Mader’s Restaurant Kartoffelklosse (dumplings)

If we want the meaning and the worth and the beauty and the power of the cross of Christ to be seen and loved in our churches, and if the design of the death of His Son is not only to reconcile us to God but to reconcile alienated ethnic groups to each other in Christ, then will we not display and magnify the cross of Christ better by more and deeper and sweeter ethnic diversity and unity in our worship and life?

John Piper

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	t	Salt
		White pepper to taste
1	T	Finely diced onion
2	t	Dried marjoram
2	t	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 ncanty@juno.com (Nadia
I Canty) on Mar  25, 1998

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