| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Soups/stews, Cookbook |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
|
Medium-size onion, chopped |
| 2 |
ts |
Curry powder |
| 1/2 |
ts |
Dry mustard powde |
| 12 |
oz |
Potatoes, diced |
| 3 3/4 |
c |
Chicken stock |
| 2 |
ts |
Worcestershire sauce |
| 6 |
oz |
Cooked turkey, diced |
|
|
Salt and pepper to taste |
| 1 |
c |
Self-rising whole-wheat flour |
| 1 |
pn |
Salt |
| 1/4 |
c |
Sunflower margarine |
| 1/2 |
|
Lemon, grated peel and juice of |
INSTRUCTIONS
LEMON DUMPLINGS
Heat oil in a large saucepan. Gently cook onion in oil until soft. Stir in
curry and dry mustard and cook 1 minute. Stir in potatoes and stock. Bring
to a boil and simmer 30 minutes. Add Worcestershire sauce and turkey.
Season with salt and pepper and slowly bring back to a simmer.
To prepare dumplings, place flour and salt in a medium-size bowl. Cut in
margarine. Add lemon peel and juice and mix to a soft dough. Roll in small
balls and drop into soup. Cover and cook 5 minutes or until balls are about
double in size. Ladle into bowls and serve at once.
>From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990.
MC formatted by Brenda Adams <adamsfmle@sprintmail.com>; mc post 6/17/97
Recipe by: The Book of Soups by Lorna Rhode Posted to MC-Recipe Digest V1
#648 by Badams <adamsfmle@sprintmail.com> on Jun 22, 1997
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