Ham dumplings
Ingredients
3/4 cup milk
3 cups stale bread, cut into -inch cubes
1 stick butter
1/2 pound cooked ham, finely ground
3 eggs
1/2 cup dry cottage cheese or farmer cheese
1/2 teaspoon salt
Several grindings black pepper
Flour to roll dumplings in
Approximately 2 quarts salted water
Topping:
1/2 stick butter
1 medium onion, finely chopped
1/4 pound mushrooms, finely chopped
1/2 cup bread crumbs
1/2 cup finely chopped parsley
Salt and pepper to taste
Directions
1. Pour the milk over the bread cubes and let stand about 20
minutes.

2. In a large skillet, melt the butter and saute the bread cubes
until they turn a nice brown color. Remove them to a bowl. Add
the ham eggs, parsley, cottage or farmer cheese, salt, and
pepper to the bread cubes. Mix well.

3. Shape the mixture into walnut-size balls and roll in flour.
4. Bring the salted water to a boil. Drop 6 to 8 dumplings into
the boiling water and cook 10 to 12 minutes, or until they rise
to the surface.
5. Remove the dumplings with a slotted spoon and arrange in a
buttered, oven proof dish. Keep the dumplings warm in a slow
(250 degrees F.) oven while you cook the remaining dumplings and
then make topping.
6. In skillet, melt the butter for the topping. Saute the onion
and mushrooms until the onion turns light brown in color. Add
the bread crumbs and stir until they are lightly toasted, then
mix in the parsley. Add salt and pepper to taste (I like a great
deal of black pepper with this). Pour the mixture over the
dumplings.
Makes 4-6 servings

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