POTATO DUMPLINGS II
This recipe has a few more spices in it. It is from Mrs. George C. Fiehler, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782
Provided by Charlotte J
Categories Potato
Time 33m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- On day one cook and rice potatoes and put in the refrigerator.
- On the second day mix thoroughly with the remaining ingredients.
- Mold potato mixture firmly into small balls with croutons as center.
- (4 slices of bread, diced and toasted in butter provide enough croutons.) Molded dumplings are dropped into boiling salt water and cooked for 3 minutes.
- They are done when they rise to the surface.
Nutrition Facts : Calories 204.7, Fat 3.5, SaturatedFat 1.1, Cholesterol 124, Sodium 2383, Carbohydrate 35.1, Fiber 3.8, Sugar 1.5, Protein 8.4
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