In fry pan, cook bacon and onions until bacon is crisp and onions are transparent. When done, add toast crumbs to soak up extra drippings.

Fill a large pot with water and bring to a boil. Add potatoes. Bring back to boil and take dough strips and cut (with scissors) into cubes and drop into potato water. This makes little dumplings. Lower heat to a slow boil.

When potatoes are done, so are the dumplings. Strain potatoes and dumplings and replace into pot. Add bacon fry mixture. Toss all together. Add a tablespoon of butter or oil, if desired. Serve Hot.

Very tasty meal and quite filling. Immigrants used to make this when they were low on ingredients to keep them warm and satisfied in cold winter months.

Submitted by: Mary Finch