Recipe - Corn Dumpligs

1 cn Corn kernels
2 cup Milk
2 Egg yolks
1/8 pound Butter or margarine
3 tablespoon Parmesan cheese; grated
1 One half cup Milk
Salt
2 Eggs; to dip dumplings
2 cup Angel hair pasta; crumbled
1 One half cup Flour

Put corn and milk through a blender. Bring to a boil in a saucepan , along
with the butter and a pinch salt. Add flour all at once, stirring
vigorously until dough leaves the sides of the pan.Stir in cheese. Stir in
yolks. Let cool. Make walnut size balls. Dip in beaten eggs and coat with
crumbled pasta. Cook in plenty of hot oil until golden brown. Serve hot.

Recipe by: Miriam Posvolsky

Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Sep 14, 1997