My Mom's recipe for shlishkes

 Hat tip to my sister-in-law Ellen, who found Mom's hand written notes. I guarantee that any errors here are mine, not Mom's. Mom's shlishkes were amazing.

Yes, the measurements are vague-to-missing. I doubt Mom knew them.

Disclaimer: I may have made some minor edits. It's probably better in the hand-written original, shown below.

Shlishkes

Make mashed potatoes, season to taste
Throw an egg in and onion flakes
Add enough flour with baking soda to make a firm dough.

Divide down into fist size pieces.
Flour (your table). Roll by hand rope like, a bit thicker than a pencil, cut pieces into 1 1/2 inch long.
Place in boiling salt water (don't crowd them), cook about 10 minutes (take one out to taste).

Have a bowl of cold water ready. With slotted spoon remove from pot, place in cold water (continue with rest) strain and rinse.

Saute onions (golden) add some corn flake crumbs and mix with onion until you get the aroma.

Prepare a baking pan with some olive oil, just enough for shlishkes not to stick together. Mix. Pour the crumbs in. Mix again. Place pan in oven, bake until firm. Mix occasionally.

Here comes the fun part.

Eat and enjoy!



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