Potato Dumpling Soup adopted postumously.
Name:	Potato Dumpling Soup
Description:	Warning: This is definitely not low cal or for the faint of heart! I have made this recipe my own and adapted it from a lady I lived with when in college - many moons ago I might add. She is no longer with us, but she would be proud of this soup. I took this soup with me to the Big Apple Deli, in Oregon, Ohio where I worked for 5 years and it remains an all time favorite.
Ingredients:	Soup: 4-5 large potatoes, cubed into bite size pieces 1 large onion chopped 3-4 cans evaporated milk ( start with 3, you may want to add one more if you want a richer flavor) 1 tsp. Salt ( salt to taste ) ½ tsp. fresh ground black pepper ½ stick real butter water Dumplings: 4 eggs beaten 2 – Tbs. water approx. ½ - 1 cup flour ½ t. salt
Directions:	Dumplings: With a fork, beat the eggs water and salt. Add flour small amounts at a time until the consistency of soft cookie dough, no lumps allowed. The more flour you use the firmer the dumpling will be so be careful not to add too much. Soup: In your favorite soup pot cover the potatoes, onions and salt with water till 2-3 inches above the mixture. This is the water you will be cooking the dumpling in so make sure there is enough. Cover and bring to a boil. Remove cover and drop the dumpling mixture into the boiling water a teaspoon at a time. These will really expand during the cooking process, but will go back down after cooked, so don’t be alarmed. Replace the lid, turn heat down to medium ( or lower as it will want to boil over) and allow the dumpling mixture to cook for 20 minutes. Do not remove the lid for this 20 minutes. After the 20 minutes remove the lid and add the evaporated milk, black pepper and butter. Stir till combined and the butter melts. Now the dumplings will reduce in size and you can add the extra evap. milk if needed and salt and pepper to taste.
Created By:	Sandy Montz