Recipe#10462

Title: Bread 02

From: amanda@gate.net 
 Newsgroups: rec.food.recipes 
 Subject: Bavarian Bread Dumplings (Bayrische Semmelknodel) 
 Date: 19 Nov 1995 05:55:26 -0700 
 Message-ID: <48n9fu$qs9@mack.rt66.com> 

10 to 12 slices stale bread, or 8 stale rolls w/ crust
 1 tsp salt
 1 1/2 cups lukewarm milk
 3 slices bacon, diced
 1 small onion, chopped
 1 Tbsp minced parsley
 1 tsp marjoram
 2 eggs
 Breadcrumbs if needed
 Cut bread or rolls, with crusts, into small pieces, put in a bowl
 and sprinkle with salt. Pour lukewarm milk over bread and let soak
 for an hour. If there is excess milk in bowl at that time, pour it
 off. Fry bacon in skillet with chopped onion until bacon is almost
 crisp and onion is soft and golden. Toss in parsley and marjoram
 and saute 3 or 4 minutes. Add bacon, onion and herbs to bread
 mixture. Mix eggs in thoroughly. If dumpling batter is to soft to
 form, add breadcrumbs, a tablespoon at a time, until batter is firm
 enough. With wet hands or two wet tablespoons, form a test dumpling.
 Drop into boiling salted water and simmer, partially covered for
 20 minutes.
 10 to 12 Dumplings