| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 3/4 |
c |
Yellow cornmeal |
| 1 1/2 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 1/2 |
lb |
Bacon; diced and fried until crisp, drained, with fat reserved |
| 1/4 |
ts |
Tabasco |
| 1/4 |
c |
Chopped scallions |
| 1 |
|
Egg beaten |
| 1/2 |
c |
Chicken stock |
INSTRUCTIONS
http://www.foodtv.com/midatl/reclist.htm
In a bowl, mix together the flour, cornmeal, baking powder, Tabasco and
bacon bits.
In another bowl, combine the scallions, 1 tablespoon of reserved bacon fat,
the egg and chicken stock. Add this to the dry ingredients and mix just
enough to blend.
Bring a saucepan of water to a boil and drop tablespoonfuls of mixture into
the water. Cover and gently simmer for 10 minutes. Uncover and cook for a
few minutes more, just enough to dry out each dumpling slightly on top.
Variation: Drop spoonfuls of the dumpling mixture directly into your
favorite casserole.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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