| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cyberealm, Desserts | 6 | Servings | |
INGREDIENTS
| 1 3/4 | lb | Potatoes |
| 1/3 | lb | Flour |
| 1 1/3 | oz | Cream of wheat |
| 2 | Eggs | |
| 12 | oz | Butter |
| 1 | ts | Salt |
| 1 | pn | Nutmeg |
| 27 | oz | Apricots, fresh |
| 3 | oz | Butter |
| Cinnamon sugar | ||
| Sugar cubes |
INSTRUCTIONS
1. On the day before, cook and peel and grate the potatoes. Mix in the flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and roll out on a well floured board, about 1 cm thick and cut into 3 x 3 inch squares. Wash the apricots and remove the stones. Put a cube of sugar in place of the stone, put the apricot back together and place in the middle of the square. Fold the dough over and with well-floured hands knead it into a dumpling. 2. Finish all squares the same way. Bring a pot of water to a boil (with a pinch of salt) and slide in the dumplings and let them simmer (don't let them get stuck on the bottom) for about 6-8 minutes. Shake the pot gently so they don't get stuck. They are done when they drop to the bottom. Serve them hot ripped open at once with cinnamon sugar on top. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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