Name: Potet Klub (Potato Dumplings)
Ingredients: 1 Ham shank; 4 Raw potatoes; 2 Boiled potatoes; 1 c Whole wheat flour or graham flour; 1 c White flour; 1/4 ts Baking powder; Salt and Pepper

Remorse precedes true repentance. Changed behavior follows true repentance. But this necessary prelude and postlude of true repentance are not themselves the essence of repentance. True repentance is a denial that anything in us ever would or ever could satisfy God’s holiness or compel His pardon. We humbly concede that we can offer nothing for what He alone can give. Then we rest in His promise to forgive those who humbly seek Him… Repentance, therefore, is fundamentally a humble expression of a desire for a renewed relationship with God – a relationship that we confess can be secured only by His grace.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
	Wisconsin		1	Servings

INGREDIENTS

1		Ham shank
4		Raw potatoes
2		Boiled potatoes
1	c	Whole wheat flour or graham flour
1	c	White flour
1/4	ts	Baking powder
		Salt and Pepper

INSTRUCTIONS

This recipe comes from Helen Myhre's Cookbook "farm Recipes and Food
Secrets" from the Norske Nook. The Norske Nook is the Midwest's #1 Roadside
Cafe. If anyone ever travels close to Eau Claire, Wisconsin, this cafe is
probably the world's best food! It is located in a tiny town called Osseo,
Wisconsin. It is on the interstate highway going to and from Minneapolis
and St. Paul, Minnesota.
1. Boil the shank until done (when the meat loosens from the bone). Remove
it from the liquid, and let cool. Save the liquid.
2. Remove the meat and some of the fatty part from the bone and put it
through a grinder with the potatoes. Add the flours, baking powder, and
salt and pepper, making sure there's enough flour to make a stiff dough.
3. Using your hands, roll into dumplings, drop into the ham liquid, and
cook at a slow boil until done (about 1 hour). Serve the dumplings with
butter on top.
Posted to recipelu-digest Volume 01 Number 556 by ncanty@juno.com (Nadia I
Canty) on Jan 18, 1998

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