Monday, September 13, 2010
Danish Potato Dumplings ~ Mary Bjelke Cloward
Peel and boil potatoes (6 medium size for large ketle of soup). Salt and cook until tender, drain and mash. Beat in 1 egg and small amount of cream, add flour until mixture leaves pan, add to boiling soup 5 minutes before serving.
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"In all of us there is a hunger, marrow-deep, to know our heritage - to know who we are and where we have come from."