CLIPPING FOR VINEGAR DUMPLINGS

Another recipe from my late mother's treasure trove of recipe clippings, etc. I do not understand this recipe so no questions to me, please. I have no answers.

HOMEMADE DUMPLINGS

This recipe is from my late aunt.

2 cup sifted self-rising flour (or Bisquick)
1/2 cup butter flavored shortening
3/4 cup sweet milk*

Cut shortening into the flour until it has the appearance of cornmeal. Put in the milk and work until real firm, then work some more. Roll real thin and cut.

Drop dumplings into boiling broth, with a few drops of yellow food coloring. Continue to cook for 10 to 15 minutes then cover and turn off the heat. Let set about 15 minutes.

Note: This recipe may be made, rolled out and cut then laid on waxed paper and frozen for later use.

*Sweet milk is whole milk NOT sweetened condensed milk!

File Photo

NOSTALGIC CHICKEN AND DUMPLINGS

6 bone-in chicken breast halves, skin removed

2 whole cloves
12 frozen pearl or small whole onions, thawed
1 bay leaf
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp black pepper
1 cup chicken broth
3 tbsp cornstarch
1/4 cup cold water
1/2 tsp browning sauce, optional
1 cup Bisquick baking mix
6 tbsp milk
1 1/2 tsp parley flakes

Place chicken in a slow cooker. Insert cloves in an onion and add to slow cooker. Add bay leaf and remaining onions. Sprinkle chicken with garlic, salt, thyme, marjoram, and pepper. Pour broth over chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken and keep warm. Discard cloves and bay leaf. Increase temperature to high. In a small bowl, combine cornstarch, water, and browning sauce until smooth. Slowly stir into the slow cooker. In another bowl, combine biscuit mix, milk, and parsley. Drop by tablespoonfuls onto simmering liquid. Cover and simmer for 20-25 minutes without lifting lid. Dumplings are done when a toothpick inserted in center comes out clean. Serve dumplings and gravy over/with chicken.

Yields 6 servings of 295 calories, 24 g carbs, and 36 g protein each

file photo for reference onlyu

 

RAISED DUMPLINGS WITH BEEF STEW

Another of the old recipe clippings my late mom saved from her local newspaper. 

VINEGAR DUMPLINGS

2 1/2 cups sugar

1 tbsp oleo
1/2 cup vinegar
4 eggs, beaten
2 cups water
1 tbsp nutmeg
2 cups Bisquick
2/3 cup milk

Using Bisquick and milk, make a stiff dough. Roll thin, using Bisquick to roll in. Bring sauce or broth to a boil. Add dumplings. Simmer 15 minutes. Stir to prevent sticking.

File Photo

GRANNY PEARL'S DUMPLINS

This is a handwritten recipe from my Grandma Sowders. For those who can't see it well enough to read it:

1/2 stick margarine, pour 1 cup boiling water over margarine and stir until melted. add 1/2 teaspoon salt, then add 2 cups flour put in refrigerator until cool. Roll out thin, cut and drop in hot boiling broth. can be frozen for a week or so, for future use.

HERBED POTATO DUMPLINGS

I do not like dough of any kind so I do not like dumplings. But many of you want dumpling recipes. Here is an old fashion dumpling recipe with some newer twistx of shredded uncooked potatoes, bread crumbs, etc. Before I post the recipe here are some tips your grandmother would probably give you about dumplings:

• Leave some wiggle room. Don't crowd your dumplings. Hot steaming broth makes your dumplings swell, give them room to grow.
• Cook slowly. Bring to a boil but them lower heat to a gently simmer. Your dumplings will be more tender and fluffy.
• If you make a big batch to have leftovers, take the dumplings out of the broth for refrigerating. If you leave the dumplings in the broth, they may turn mushy from absorbing too much broth.

Dumplings:

1 egg, slightly beaten

3/4 cup seasoned dry bread crumbs

1 tbsp all-purpose flour

1 tbsp minced fresh parsley

1 tbsp minced chives

1/2 tsp dried thyme

1/2 tsp salt

1/2 tsp pepper

2 1/2 cups finely shredded uncooked potatoes

additional flour

In a large bowl, mix all the ingredients from the egg through the pepper; stir in the potatoes. Shape mixture into 1 1/2-inch balls; dust with additional flour.

Drop dumplings on top of soup or stew of your choice. Reduce heat to low, cover and cook 30 minutes or until the dumplings are cooked through.  Serve immediately.

Note: File Photo