*  Exported from  MasterCook  *

                           CORNMEAL DUMPLINGS

Recipe By     : Frances Price's column, "One and Only Cook," in 1987
Serving Size  : 1    Preparation Time :0:00
Categories    : Dumplings

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  cup           cornmeal
  1      tablespoon    all-purpose flour
    1/4  teaspoon      baking powder
    1/4  teaspoon      salt
  1                    egg yolk (see note)
  2      tablespoons   milk -- (2 to 4)
  2      teaspoons     fat (melted butter or margarine -- olive or
vegetable
                       oil, bacon drippings or chicken fat)

Into small mixing bowl, sift together the cornmeal, flour, baking powder and
salt.   In separate bowl, beat egg yolk with milk and fat. Stir into dry
ingredients.  Drop by serving spoonfuls onto simmering vegetables, stew,
soup or stock. Cover tightly and cook 15 minutes over low heat. Serve hot.

Makes 2 or 3 dumplings, enough for 1 generous serving

It can be doubled (see note).

CHEESE CORNMEAL DUMPLINGS
Fold into batter 1 ounce (about 1-1/2 tablespoons) finely diced hard cheese
such as provolone, cheddar, Monterey jack, Swiss, Edam, Muenster, havarti,
etc.  Cook as directed.

Note: When doubling recipe, use 1 whole egg rather than 2 egg yolks.



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NOTES : http://www.oregonlive.com/foodday/features/99/06/fd_baggj01.html

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