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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crub (Potato Dumplings) Recipe

4 stars - based on 2 votes
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This recipe for Crub (Potato Dumplings) is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ham bone
Water
Potatoes
salt
a little baking powder
flour(enuff to form into balls)

4 c. potatoes
7 c. flour
salt
1 tsp. baking powder
Directions:
Directions:
Cover ham bone and ham with water to make a broth. Cook. Remove bone. Grate potatoes (raw). Add salt, baking powder, and enuff flour to hold together. Test put a small anout in water. If it stays together there is enuff flour. Form into balls size of a potato or lemon. Cook 1 hour. Drain, serve with butter. Left overs are great sliced and fried the next day.
Personal Notes:
Personal Notes:
The record to date it 15! Held by Terry!

 

 

 

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