Categories: Soups/stews, German 
      Yield: 4 servings 
  
      1 c  Cracklings                          2 tb Flour 
      2    Eggs                              125 g  Plain breadcrumbs (4.5 oz) 
  
  greens [chopped parsley and/or chives] seasonings (pepper, paprika, 
  marjoram) 
   
  Mix the cracklings, eggs, seasonings, and greens into a pliable mass.  Add 
  flour and breadcrumbs.  Let the dough rest for 10 to 15 minutes.  Then 
  shape dumplings, and slip into barely boiling water, and let steep. 
  Transfer to hot beef broth and serve. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 9/92