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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Kompe Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
4 quarts peeled and cut up potatoes
1.5 cups flour
2.5 T salt
1 lb. ground meat
4 slices of bacon
3 T Caraway seeds (or Thyme)

Directions:
Directions:
Form 8 meat balls with the hamburger, wrap each ball in a half slice of bacon. Coarsely grind potatoes, squeeze in a towel to remove as much liquid as possible. Save the liquid and let the starch settle. To the ground potatoes, add the flour, potato starch, caraway seeds and salt. Mix well with your hands. Take a grapefruit sized mass of potato mixture and form into a ball. Then make an indentation and put the meatball in the center. Work it some more to get the potato mixture to cover the meat. Squeeze and pat until firm. Smooth with water. Put the balls in boiling salted water and cook 1.25 to 1.5 hours on a low simmer. Stir occasionally to keep from sticking.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2.5 hours
Personal Notes:
Personal Notes:
This is known as Norwegian penicillin...it will cure what ails you! You can use a blender or food processor to grind the potatoes. Leftover Kumpe are a breakfast favorite in some circles...either heat broken up Kumpe in milk (will form a gravy), or fry slices in butter.

 

 

 

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