| Corn Meal Dumplings
2 cups of corn meal
2 tablespoons of flour
2 tablespoons of oil
3 or 4 tablespoons of milk
Mix and drop by tablespoons into hot broth. Cook approximately 10 minutes covered. |
|
Corn Meal Dumplings
1 cup of corn meal
1/4 cup of flour
1/2 teaspoon of salt
2 eggs
1/2 cup of milk
Combine egg mixture and dry ingredients. Stir in one tablespoon melted butter. Have rapidly boiling stock. Drop batter by spoonfuls into liquid; reduce heat. Cover and simmer 15 minutes. Remove from liquid; thicken stock and serve over dumplings.
Corn Meal Dumplings
2 cups of cornmeal
1/4 teaspoon of pepper
1 teaspoon of dry mustard
2 tablespoons of melted shortening
1/2 teaspoon of sugar
1/2 teaspoon of celery seed
3 green onions, chopped
Combine the cornmeal, sugar, pepper, celery seed, and mustard in a large bowl. Sprinkle the green onions over the dry ingredients; add shortening and enough boiling water to make a moderately stiff dough. Cover and let stand for 5 minutes. Shape into small flat pones. Drop into hot liquid (your choice), cover and cook for 20 or 30 minutes.
Corn Meal Dumplings
1 cup of yellow corn meal
1/2 cup of flour
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 eggs
1/2 cup of milk
2 tablespoons of butter or margarine, melted
1/4 teaspoon of chopped parsley
Sift together corn meal, flour, baking powder and salt into mixing bowl, beat eggs and milk together in bowl. Add to dry ingredients. Stir in butter or margarine and parsley. Drop by rounded tablespoonful into chicken broth, cover and cook 15 minutes, do not uncook. Makes 6 to 8 servings.
Corn Meal Dumplings
1 cup of cornmeal
1/4 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
2 eggs
1/2 cup of milk
Combine dry ingredients. Add eggs and milk. Stir in 1 tablespoon melted butter. Drop batter from spoon into soup beans or pan of stock. Cover and simmer 15 minutes. Remove at once. |
|
