| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dumplings |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/3 |
c |
Yellow corn meal |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
|
Egg, beaten |
| 2/3 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
cn |
(12 oz) whole kernel corn with sweet peppers, drained |
INSTRUCTIONS
In saucepan combine water, cornmeal, salt and pepper. Cook and stir till
thickened and bubbly. Remove from heat and cool slightly. Add egg, beating
till smooth. Stir together flour and baking powder. Add to cornmeal
mixture, beat well. Stir in the drained corn. Drop dough from a tablespoon
to make 12 mounds atop bubbling soup or stew. Cover and SIMMER for 10 to 12
minutes, DO NOT LIFT LID TO PEEK.
NOTES : These are good atop beef stews.
Recipe by: Soups & Stews-1978 Posted to TNT - Prodigy's Recipe Exchange
Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 25, 1997
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