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Potato Glaze

3 medium potatoes
2 cups flour
6 eggs
1 cup milk
water
salt to taste
1 onion
1 small can evaporated milk
2 tablespoons butter/margarine

In a 4 qt. sauce pan fill half way with water and cut potatoes in
quarters length wise. While that is coming to a boil mix the flour,
eggs, milk until it becomes a elastic ball - add more water or
flour until it reaches the elastic ball stage. Add salt to water
to taste. If the water is boiling spoon the flour mixture (by
tablespoon full) into the water until all the flour mixture has
been added to the water. Cover the pot for about 10 minutes boiling
on medium.

While that is boiling, chop the onion and saute it in the butter
until translucent and set aside. After 10 minutes, uncover the
pot and continue cooking another 10 minutes until all the glaze
floats to the top. Drain a little of the water mixture into a
saute pan (to make a sauce) and add the evaporated milk and heat
until warm, not boiling. Drain the rest of the water off the glaze
and transfer the mixture to a bowl and pour the milk mixture over
the top and top with the sauted onions and serve.

Serve witoh sour cream on the side if desired.

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