Recipe - German Dumplings (Erdapfelknodeln)

One fourth cup Butter
1 Egg; slightly beaten
1 cup Mashed potatoes
1 tablespoon Parmesan cheese; grated
One half teaspoon Salt
1 ds Pepper
1 ds Nutmeg
3 tablespoon Milk
One half 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 Cookbook1938 Posted to TNT Prodigy's Recipe
Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 14,
1997