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Potato Dumplings a la Ratzsch




Source of Recipe


Milkwaukee Journal Sentinel Online


Recipe Link: http://www.jsonline.com

List of Ingredients




3 pounds russet potatoes, peeled and cut into 2-inch chunks
1/2 pound thickly sliced bacon, minced
1 cup minced onion
1 cup hot milk
1 tablespoon chicken base
1 tablespoon minced parsley
1/2 teaspoon ground nutmeg
1/2 teaspoon white pepper
4 large eggs
1 1/2 cups cracker meal
1 3/4 cups flour
3 cups fried 1/4- to 1/2-inch croutons

Recipe



Cook and mash potatoes. Set aside.

Render bacon until crisp; set aside. Pour off fat, retaining about 1/2 cup in skillet. Add onion and saute until golden. Set aside.

In bowl, dissolve chicken base in milk. Combine parsley, nutmeg, pepper, eggs, cracker meal and flour and mix well. Fold in croutons. Mix in potatoes, bacon and onion. Using large ice cream scoop, drop dumplings into large pot of simmering water. Bring water to a boil. Simmer 15 minutes, remove from heat and let stand a few minutes. Makes 8 servings.

Note: To reconstitute dumplings for breakfast, slice in half and fry in butter until crisp on both sides. Serve with ham and eggs, and maybe a drizzle of maple syrup, suggests the restaurant's cookbook, "To My Grandkids With Love" by Karl Ratzsch.