Squirrel And Dumplings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Game | 4 | Servings | |
INGREDIENTS
| 2 | Squirrels | |
| 2 | Bay leaves | |
| 1 | c | Sliced onion |
| 1 | c | Chopped celery |
| 10 | Carrots, quartered | |
| 2 | t | Salt |
| 1/2 | t | Pepper |
| 1 1/2 | c | Hot water |
| 2 | c | Flour |
| 1/2 | t | Salt |
| 4 | t | Baking powder |
| 3/4 | c | Milk |
INSTRUCTIONS
Cut 2 squirrels into serving pieces. Place in a kettle and cover with 1 inch of water. Add 2 bay leaves and simmer for 1-1/4 hours, skimming as necessary. Add onions, celery and carrots. Season with salt and pepper. Add 1-1/2 cups hot water and cook 15 minutes longer. Add dumplings. To make dumplings, mix dry ingredients and gradually add milk. Turn dough onto a floured board, roll to 1/2 inch thickness and cut in 3 inch squares. Place on top of ingredients in kettle, cover tightly, and cook 15 minutes. Yield: 4 servings. JANE GULLEY (MRS. THOMAS H.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 337
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 3.7mg
Sodium: 2097.3mg
Potassium: 761.3mg
Carbohydrates: 70.6g
Fiber: 7.2g
Sugar: 12g
Protein: 10.1g