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Haluski

2 pounds sauerkraut, preferably the kind that is refrigerated, not canned
3 large potatoes, plus 3 more potatoes
1 pound bacon
2 eggs
flour as needed
salt and pepper

Brown sauerkraut in butter, slowly. (you may optionally add sliced
onion to this.) Set aside.

Boil 3 potatoes, cool, peel and cube. Set aside.

Grate 3 uncooked potatoes. Add 2 eggs, salt and pepper. Add enough
flour to make mixture very thick.

Bring large pot water to boil.

Put potato/flour mixture on large dinner plate. With a small
teaspoon, dip in boiling water and section small pieces of from
plate and drop into water, stirring occasionally. Dip spoon in
water frequently to keep from sticking. Boil until dumplings rise
to top. (This only takes a few minutes.) Drain.

Fry bacon and crumble. Reserve drippings.

Mix in large bowl: cubed potatoes; sauerkraut; dumplings; bacon
and drippings. I add lots of freshly ground pepper to the final
product.

Note: amounts of sauerkraut, bacon, drippings can be adjusted to
personal taste.

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