"If the Amish
make it, you'll find it at Amish Pleasures."
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
pounds white potatoes
2 t. salt
1/4 t. pepper
2/3 cup all-purpose flour
1/3 c. dry bread crumbs
dash freshly grated nutmeg
3 T. chopped parsley
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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.
Betty Groff's Country Goodness Cookbook
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