"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Glue Balls (Kumla) Recipe

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This recipe for Glue Balls (Kumla), by , is from Westby Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stacey Grimsrud Rooney

Category:
Category:

Ingredients:  
Ingredients:  
Kumla:
10 lbs peeled potatoes - ground
2 handfuls oatmeal
3-4 tsp salt

Liquid:
Put meat bone in roaster. 1/2 ham or pork hock juice, 1/2 water.

Directions:
Directions:
Carefully add flour (6+ cups) until handful forms dumpling. (Flour your hands). Drop into hot liquid.
Oven 425. Bake 1 hour - check occasionally to make sure they're not sticking to the pan. Will serve 7-10 hungry Norwegians.

Personal Notes:
Personal Notes:
The first time my husband, Tom was exposed to Kumla he was not impressed (you'd think an Irishman would love any kind of potato!). He ate them not to hurt Mom's feelings, but upon returning to Iowa, told his parents he was served Glue Balls!. It has been a joke amongst us all now (because they kind of are) and
now he has Kim, William and Mark on his side. We still get Mom to make them tho.
This is from the 1st Westby cookbook.
Westby Branch: Irene, Gayle

 

 

 

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