Recipe - Potet Klub (Potato Dumplings)

1 Ham shank
4 Raw potatoes
2 Boiled potatoes
1 cup Whole wheat flour or graham
flour
1 cup White flour
One fourth teaspoon Baking powder
Salt and Pepper

This recipe comes from Helen Myhre's Cookbook "farm Recipes and Food
Secrets" from the Norske Nook. The Norske Nook is the Midwest's #1 Roadside
Cafe. If anyone ever travels close to Eau Claire, Wisconsin, this cafe is
probably the world's best food! It is located in a tiny town called Osseo,
Wisconsin. It is on the interstate highway going to and from Minneapolis
and St. Paul, Minnesota.

1. Boil the shank until done (when the meat loosens from the bone). Remove
it from the liquid, and let cool. Save the liquid.

2. Remove the meat and some of the fatty part from the bone and put it
through a grinder with the potatoes. Add the flours, baking powder, and
salt and pepper, making sure there's enough flour to make a stiff dough.

3. Using your hands, roll into dumplings, drop into the ham liquid, and
cook at a slow boil until done (about 1 hour). Serve the dumplings with
butter on top.

Posted to recipeludigest Volume 01 Number 556 by ncanty@juno.com (Nadia I
Canty) on Jan 18, 1998