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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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This recipe is from Mrs. Hildegarde Weinhold, from the cookbook Heritage of Cooking A Collection of Recipes from East Perry County, Missouri. Ingredients:
1 lb potato |
1/2 cup flour |
12 croutons |
1 egg (beaten) |
1/2 teaspoon salt |
Directions:
1. Cook pared potatoes until tender.
2. Drain and rice.
3. Add egg, flour and salt.
4. Mix thoroughly.
5. On floured surface, shape mixture into a 12 roll.
6. Cut 12 pieces.
7. Press crouton into each.
8. Shape into a ball.
9. Drop into boiling salt water.
10. Cover tightly and cook 10 to 12 minutes.
11. (I'm assuming that the crouton goes in the center of the ball to help speed up the cooking process.).
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