Halusky

This recipe came from my mother-in-law, Ruth Kerchmar, who served many Slovak dishes.  She was a great baker of nut and apricot rolls, also made the best lemon meringue pie.  When she made halusky, she added a small container of cottage cheese, butter, a pound of fried bacon, and browned it all together in a hot skillet.  She always used cast iron, but I have made it in a regular fry pan and it worked just fine.  This is one dish my husband Jeff really loves!

2 large potatoes, peeled and grated

1 egg, beaten

1 cup flour

1 ½ t. salt

Mix together all ingredients until dough forms.  If you find the dough too thick, add a very small amount of water so the dough is not thick.  Drop by very small teaspoons into boiling water, or use dough maker for more uniform small dumplings (a must have if you want to make a large amount of dumplings).  Boil in salted water until they reach the top of the boiling water; then boil slowly for 5 minutes—absolutely no longer or they will be rubbery. Use in your favorite dish, like paprikash, or any other recipe that calls for dumplings.  Enjoy!