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Pennsylvania Dutch Potato Soup

4-5 medium potatoes, peeled and cubed
1/4 c. finely chopped onion
1/2 tsp. pepper
salt as needed
4 c. chicken stock or water
water to cover potatoes
2 slices bacon, fried (not too crisp)
Rivlets (see recipe)

To make the soup: bring stock or water to a boil and add onions,
potatoes and other seasonings. Boil about 20 minutes until potatoes
are tender. Stir in cooked bacon. Stir in rivlets until they are
done. Serves 6.


Rivlets:

3/4 c. all-purpose flour
1/2 tsp. salt
1 large egg

Combine flour and salt. Mix in egg until mixture resembles coarse
crumbs.

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