|
In a 4-6 qt. pan boil 2 large potatoes in 2/3 full of salted water till nearly done. Meanwhile, make dumplings.
Dumplings
Beat eggs well. Add milk; add flour sifted with baking powder. Dough will be stiff but beat well. Drop by teaspoonful into boiling potato water around pan so they don’t fall on top of each other. Maintain heat about medium or above. When they rise to top of water, stir them down once and simmer 10-12 minutes. Drain well in colander, return to pan. Melt 1/2 stick margarine or butter; add 1 c. whipping cream. Heat, but do not boil; pour over Kadofle-Klase. Salt and pepper. Can make these early for a meal. Cover pan and then heat slowly. Refrigerate for longer period.
|
