Cornmeal dumplings

 
                             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