Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): tell us
Ingredients
Preparation
This recipe comes from Helen Myhres Cookbook "farm Recipes and Food Secrets" from the Norske Nook. The Norske Nook is the Midwests #1 Roadside Cafe. If anyone ever travels close to Eau Claire, Wisconsin, this cafe is probably the worlds best food! It is located in a tiny town called Osseo, Wisconsin. It is on the interstate highway going to and from Minneapolis and St. Paul, Minnesota. 1. Boil the shank until done (when the meat loosens from the bone). Remove it from the liquid, and let cool. Save the liquid. 2. Remove the meat and some of the fatty part from the bone and put it through a grinder with the potatoes. Add the flours, baking powder, and salt and pepper, making sure theres enough flour to make a stiff dough. 3. Using your hands, roll into dumplings, drop into the ham liquid, and cook at a slow boil until done (about 1 hour). Serve the dumplings with butter on top. Posted to recipelu-digest Volume 01 Number 556 by ncanty@juno.com (Nadia I Canty) on Jan 18, 1998
