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Potato Dumplings

  Cook cleaned unpeeled potatoes in boiling water about 30 minutes until tender. Drain, cool slightly, and peel. Put the potatoes through a food mill or ricer. Place in a large bowl and gently stir in the salt and pepper. Make a well in the center and add eggs. Sift 1/2 cup of the flour over the eggs. Add the bread crumbs, nutmeg, and parsley. Mix until it is smooth and holds together. Shape into egg-size balls. Roll in the remaining flour. Meanwhile, bring about 2 quarts lightly salted water to boiling point in large saucepan. Reduce heat to medium. Drop in potato balls, 1 at a time, just enough to fit comfortably in the pan. boil gently, uncovered, for 2 minutes after they rise to the surface. With a slotted spoon, transfer dumplings to paper towels to drain. Serve hot.

Serves 6

2 pounds white potatoes
2 t. salt
1/4 t. pepper
2 eggs
2/3 cup all-purpose flour
1/3 c. dry bread crumbs
dash freshly grated nutmeg
3 T. chopped parsley

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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.

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