KLUSKI

8 oz. pkg. cream cheese

1 tab. butter, softened

2 egg yolks

½ tea. salt

¼ cup flour

½ tea. lemon peel or prepared horseradish

4 tab. butter

½ cup fine dry bread crumbs

Blend cream cheese and 1 tab. butter; then egg yolks, salt and flour until smooth. Stir in lemon peel or horseradish. Melt 4 tab. butter in a wide pan and keep near cooking area.

Heat a large kettle of water to a slow boil. Mound about ¼ of dough on a large spoon. Dip a knife blade into hot water and, holding spoon over water, cut off pieces of dough, about 1 tea. at a time, and let them drop into the water. Don’t worry if dumplings are unevenly shaped. (Dipping knife blade in water helps to release each piece of dough.) When dumplings float to surface cook for 45 seconds more. Outside of each dumpling should be firm but inside should still be creamy. Lift from water with a slotted spoon, drain, place in pan of melted butter, and shake pan so they are coated on all sides. Repeat until all batter is used. Shake pan again so they are in a single layer. Sprinkle bread crumbs over them and place

into an 8” square shallow baking pan. To heat, place uncovered, in a 300’ oven for 10 min., them set under broiler until tops are lightly browned. Makes 6 servings.

To serve ladle thick sour cream over dumplings; or use lemon flavoring and serve with fish; or season with horseradish and serve with roast beef.