German dumplings (erdapfelknodeln)

Yield: 18 Servings

Measure Ingredient
¼ cup Butter
1 \N Egg; slightly beaten
1 cup Mashed potatoes
1 tablespoon Parmesan cheese; grated
½ teaspoon Salt
1 dash Pepper
1 dash Nutmeg
3 tablespoons Milk
½ cup Stale bread or cracker crumbs

Cream butter, stir in egg, potatoes, cheese and seasonings; add just enough milk to crumbs to make a paste; stir in potato mixture. Shape in small balls, cook in boiling salted water 5 minutes and serve in hot beef bouillon.

Tootie Notes: When I fix these the milk addition has to be to feel. 3 tablespoon is an approximate amount. Add milk slowly until the consistency is reached.

Recipe by: American's Cookbook-1938 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Aug 14, 1997

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