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Potato Dumplings II
Tammy Krawczyk, Ogema

2-1/2 cups mashed potatoes
1/2 cup farina or cornmeal, uncooked
1 Tbsp. salt
1-3/4 cup flour

Mix all ingredients together thoroughly. The batter will be medium stiff. NO liquid is used, the moisture of the potatoes taking up the other ingredients. Form with hands into 5 balls. Drop into salted, boiling water; cover tightly and cook for 30 minutes, turning twice. Remove with 2 forks as they are heavy. Serve with hot melted butter over them. This is a favorite with roast pork and sauerkraut.

 

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