bar.gif (9211 bytes)

Holiday's in Rina's Kitchen



Potato Dumplings 
Makes 10 - 12 servings 

6 cups cold, diced potatoes
5 or 6 eggs
1 teaspoon salt
2 cups all-purpose flour
2 - 3 pieces bread
butter or margarine

1. The day before, boil potatoes with the skins on until
   tender. Cook enough to make at least 6 cups cold diced
   potatoes. Peel the potatoes, and dice them. Refrigerate
   them until needed. 
2. Brown 2 to 3 pieces of bread in butter or margarine for
   croutons. Cut into small pieces, and let cool. 
3. Combine diced potatoes, 5 or 6 beaten eggs, salt, and
   flour. Add croutons, and mix together. The mixture
   should stick together. Too much flour will make them
   heavy. 
4. Form into balls about the size of tennis balls. Drop into
   boiling water in a large pot. Cover and cook for 10
   minutes. Serve immediately. 

rose bar