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CORNMEAL DUMPLINGS
Recipe By : Frances Price's column, "One and Only Cook," in 1987
Serving Size : 1 Preparation Time :0:00
Categories : Dumplings
Amount Measure Ingredient -- Preparation Method
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1/2 cup cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg yolk (see note)
2 tablespoons milk -- (2 to 4)
2 teaspoons fat (melted butter or margarine -- olive or
vegetable
oil, bacon drippings or chicken fat)
Into small mixing bowl, sift together the cornmeal, flour, baking powder and
salt. In separate bowl, beat egg yolk with milk and fat. Stir into dry
ingredients. Drop by serving spoonfuls onto simmering vegetables, stew,
soup or stock. Cover tightly and cook 15 minutes over low heat. Serve hot.
Makes 2 or 3 dumplings, enough for 1 generous serving
It can be doubled (see note).
CHEESE CORNMEAL DUMPLINGS
Fold into batter 1 ounce (about 1-1/2 tablespoons) finely diced hard cheese
such as provolone, cheddar, Monterey jack, Swiss, Edam, Muenster, havarti,
etc. Cook as directed.
Note: When doubling recipe, use 1 whole egg rather than 2 egg yolks.
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NOTES : http://www.oregonlive.com/foodday/features/99/06/fd_baggj01.html
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