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Rahm-fleckle (Sweet Or Sour Cream Dumplings)

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      Title: RAHM-FLECKLE (SWEET OR SOUR CREAM DUMPLINGS)
 Categories: German
      Yield: 4 Servings
 
      5    Potatoes, boiled in their
           -jackets and then grated
      5 tb To 6 tb flour
      1    Egg
      1 ds Salt
    1/8 l  Cream or sour cream (1/2 cup
           -plus 1/2 Tbsp)
           A few tart apples, peeled
           -and thinly sliced
     80 g  Butter (1/3 cup)
 
  Mix the grated potatoes, flour, egg, and salt, and knead into a
  dough. Roll out to 1/5 of an inch thickness, and put into a greased
  pan. Spread the cream our sour cream over the top, then cover with
  the sliced apples. Bake at medium heat.  Cut into squares and serve
  hot, covered with cream.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
 
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