Title: Spinach Dumplings
Categories: Dumpling
Yield: 24 Servings

1	c	Chopped cooked spinach
1/2	ts	Salt
1	ds	Pepper
1	tb	Minced parsley
1	c	Soft bread crumbs
2	tb	Butter; melted
1		Egg

Mix ingredients thoroughly and chill. Shape in small balls, drop into boiling water or stock and boil, uncovered about 5 minutes or until balls come to the top.

Tootie Notes: Left over cooked vegetables can be substituted for the spinach: broccoli, carrots, celery, string beans, and Swiss chard. Season with Worcestershire sauce, tabasco or onion juice as desired. Serve with hot meat stew.

Posted to MM-Recipes Digest V4 #6

Recipe by: America's Cookbook-1945

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