POTATO DUMPLINGS

Recipe

Provided by
Betty Kostelecky
and Blanche Krob


4 or 5 Medium potatoes (Baking potatoes prefered)

1 egg

1 tsp. salt

1/2 cup farina or cream of wheat

1 cup flour

1. Boil potatoes, put through dicer.

2. Add 1 egg and 1 tsp. salt.

3. Add 1/2 cup farina or cream of wheat, and 1 cup flour.

4. Make into dumplings about 2" thick.

5. Boil 10 or 15 minutes. Serve with meal & gravy.