Ingredients

3 to 4 medium sized potatoes
3 to 5 Tbsp. of flour
4 tsp. of salt
1 to 2 Tbsp. of milk
1/2 lb. of Feta cheese
1/4 lb. of cream cheese
5 slices of bacon
1 tsp. of lard or oil
2 to 3 small pickles of volume equivalent of pickled beets

Cooking Instructions

Peal and grate potatoes. Mix potatoes with flour and 1 tsp. salt and make dough of consistency of bread dough. If too watery, add more flour, if to firm, add milk. Bring to boil about 2 quarts of water and add 3 tsp. salt to it. Put dough on a flat cutting board, bring it close to boiling water and make small dumplings with a teaspoon and immediately dropped them into boiling water. Make sure that water keeps boiling until all dumplings are in. Dumplings are ready when they float on top of water. Drain water and rinse dumplings with warm water. Set aside. In the meantime, in a medium sized casserole, Saute bacon in lard or oil until truculent. Drain about half of excessive fat. Mix Feta cheese with cream cheese until smooth and add to bacon, briefly warm and add dumplings and mix well. Garnish with small pickles or pickled sliced beets or both. Servers two.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)