| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dumplings | 1 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 3 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | tb | Shortening |
| 1/2 | c | Raisins |
| 1 | c | Corse dry bread crumbs |
| 1 | Egg, beaten | |
| 3/4 | c | Milk |
| 2 | tb | Onion, grated |
INSTRUCTIONS
Sift together flour, baking powder, salt. Cut in shortening. Add raisins and bread crumbs. Combine egg, milk and onion. Add to raisin mixture, mix just to moisten. Drop from tablespoon atop stewed chicken in boiling stock. Cover tightly and simmer, DON'T LIFT COVER for 20 minutes. NOTES : These are usually used with chicken stews. I have crushed up a tablespoon of pecans and added to the mixture and it turned out different but tasted great. Recipe by: Casserole CookBook-1968 Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (MRS IRA M DENNIS) on Apr 25, 1997
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