"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crub (Potato Dumplings) Recipe

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This recipe for Crub (Potato Dumplings), by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margie Satrang
Added: Monday, June 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Ham bone
Water
Potatoes
salt
a little baking powder
flour(enuff to form into balls)

4 c. potatoes
7 c. flour
salt
1 tsp. baking powder

Directions:
Directions:
Cover ham bone and ham with water to make a broth. Cook. Remove bone. Grate potatoes (raw). Add salt, baking powder, and enuff flour to hold together. Test put a small anout in water. If it stays together there is enuff flour. Form into balls size of a potato or lemon. Cook 1 hour. Drain, serve with butter. Left overs are great sliced and fried the next day.

Personal Notes:
Personal Notes:
The record to date it 15! Held by Terry!

 

 

 

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