Potato Dumplings

Ingredients

3 1/2 cups cold mashed potatoes
1 Roberts Egg, well-beaten
2 1/2 teaspoons salt
1/4 teaspoon MSG
1/8 teaspoon white pepper
1/4 cup cornstarch
2/3-3/4 cup sifted flour
2 quarts (8 cups) water
1/2 cup croutons
Roberts Butter, melted

Preparation

Combine mashed potatoes, beaten egg, 1/2 teaspoon salt, MSG and white pepper; whip until fluffy. Add cornstarch and one-half of the flour; stir in enough remaining flour to make a soft dough. Bring water and remaining salt to a boil. Shape rounded tablespoonfuls of dough into balls and insert 1 crouton into the center of each ball. Cook dumplings, a few at a time, in boiling water for 5 minutes, or until dumplings rise to surface. Remove dumplings with slotted spoon and drain quickly. Serve with melted butter.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.