| 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 LVFG53A@prodigy.com (MRS IRA M DENNIS) on Apr 25,
1997
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”