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Knodel Recipe

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This recipe for Knodel, by , is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin (Cummings) Johnson
Added: Saturday, January 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 c. potatoes, peeled, cooled and riced
6 eggs
1 tsp. salt
2 c. all-purpose flour
3 slices square sandwich bread
2 T. butter

Directions:
Directions:
The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, rice them, then refrigerate until needed. Brown 2 to 3 pieces of bread in butter or margarine for croutons. Cut into small pieces and let cool. Combine riced potatoes, 5 or 6 beaten eggs, salt and flour. The mixture should stick together; too much flour will make them heavy. Form into balls about the size of tennis balls, placing 2 or 3 croutons in the center of each ball. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately with gravy. Fun to eat the leftovers chopped up in scrambled eggs.

Number Of Servings:
Number Of Servings:
10-12 dumplings

 

 

 

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