Yield: 4 servings
|16 ounces||Cheddar; Md, Shredded|
|2 eaches||Eggs; Lg|
|1 cup||Unbleached Flour|
|3 quarts||Boiling Water|
|½ pint||Sour Cream|
Mash the cheddar cheese and add the eggs mixing well.
Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired.