POTATO DUMPLINGS

4 cups potatoes, shredded


2 cups flour

1 tablespoon salt

2 to 3 quarts beef, ham or chicken broth

16 cubes ham, 1/2-inch

butter, melted

parsley, chopped



Place potatoes in strainer and rinse with cold

water to prevent browning.



Drain.



Place potatoes in a large bowl and add flour and salt.



Stir well to coat potatoes.



Heat broth in a deep, medium size saucepan.



Bring broth to a boil.



Form a egg-size portion of the potato mixture around

the ham cube.



With slotted spoon carefully slide dumpling into hot

broth.



Quickly make and add remaining dumplings to broth.



Simmer at least 45 minutes turning dumplings over

after about 25 minutes of cooking time.



Carefully remove dumplings from broth with a slotted spoon.



Serve dumplings as a side dish with melted butter

and chopped parsley.