Recipe - Marillen Knoedel

1 Three fourths pound Potatoes
1/3 pound Flour
1 1/3 ounce Cream of wheat
2 Eggs
12 ounce Butter
1 teaspoon Salt
1 pn Nutmeg
27 ounce Apricots, fresh
3 ounce Butter
Cinnamon sugar
Sugar cubes

1. On the day before, cook and peel and grate the potatoes. Mix in the
flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and
roll out on a well floured board, about 1 cm thick and cut into 3 x 3
inch squares. Wash the apricots and remove the stones. Put a cube of
sugar in place of the stone, put the apricot back together and place
in the middle of the square. Fold the dough over and with
wellfloured hands knead it into a dumpling.

2. Finish all squares the same way. Bring a pot of water to a boil
(with a pinch of salt) and slide in the dumplings and let them simmer
(don't let them get stuck on the bottom) for about 68 minutes. Shake
the pot gently so they don't get stuck. They are done when they drop
to the bottom. Serve them hot ripped open at once with cinnamon sugar
on top.

From: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by
Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip