Potato Dumplings I

My grandma made these every Thanksgiving. I have carried on the tradition. I always make more than we need. My family loves them sliced and fried with the leftovers. Serve with gravy.

Step: 1

The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.

Step: 2

Brown 2 to 3 pieces of bread in butter or margarine for croutons. Cut into small pieces, and let cool.

Step: 3

Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.

Step: 4

Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.

Per Serving: 220 calories; protein 7.6g; carbohydrates 35.3g; fat 5.3g; cholesterol 107mg; sodium 314.7mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do double-duty .