Recipe - Lebbencsleves (Lebbencs Soup)

One half cup Flour, allpurpose
1 Eggs
Salt
1 pound Potatoes; peeled
2 qt Broth, beef
One fourth pound Bacon, smoked; minced
1 small Onions; minced
1 Pepper, green; cut or sliced up thin
1 tablespoon Paprika
1 md Tomato; peeled, chopped

Knead flour, egg and pinch of salt into a hard dough. Roll very thin and
dry for about 2 hours. Texture should be almost like a stiff blotting
paper.
Cut potatoes into One half cubes, cook in 2 quarts broth for about 10 minutes.
Fry minced bacon over low heat. Remove cracklings and set aside. Put onion
and broken chips of dough in remaining fat. Brown the onion and noodle
pieces together over low heat for 510 minutes.
Add 1 teaspoon salt, green pepper, potatoes with broth, paprika, tomato
and crackling pieces. Cook everything gently until potatoes and noodle
pieces are done, which should be another 510 minutes. Adjust salt.
MM and upload by DonW1948@aol.com / CH

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip