Preparation:
In small skillet heat margrine until bubbly and hot;add bread and
saute,stirring
constantly,until bread has absorbed the margarine and is browned.Set
aside.Measure out and reserve 2 tablespoons flour.In mixing bowl combine
remaining flour with potatoes,egg and seasonings,mixcing well,portion dough
into 24 equal mounds.Flour hands with reserved flour and shape mounds into
balls'press 3 bread cubes into each ball and seal closed forming dumplings
In 5 quart saucepan or dutch oven bring water to a boil,use slotted spoon to
gently lower several dumplings into wate(they will sink to the bottom) when
dumplings rise to surface,cook for 3 to 5 minutes longer.With slotted spoon,
remove dumplings to warmed serving platter.Rwepeat procedure with
remaining dumplings
You can add to your chicken,beef or vegetable soups from scrat |
