Recipe - Dill Cornmeal Dumplings

2 cup Allpurpose flour
1 tablespoon Baking powder
One half teaspoon Salt
1 cup Freshly grated Parmesan
cheese
1 cup Milk
1 lg Egg
One fourth cup Butter or margarine; melted
1 tablespoon Chopped fresh dill leaves (1
tsp. dried)

Preheat oven to 425 degrees. Generously grease 12 muffin cups or line with
papers.

Combine the flour, baking powder, and salt in a large mixing bowl. Whisk to
blend thoroughly. Stir in Parmesan cheese.

In a separate bowl, whisk together the milk, egg, and melted butter. Make a
well in the dry ingredients and pour in the egg mixture. Blend with a
wooden spoon until a moist, lumpy batter is formed. Stir in the dill. Spoon
into the prepared muffin cups and bake for 20 to 25 minutes, or until a
wooden pick inserted in the center comes out clean. Cook on a rack for 5
minutes, then tilt the muffins on their sides or transfer them to the rack
to complete cooling.

From: Judy Gorman's Breads of New England Posted to EATL Digest by Marilyn
Pokorney 75401.1161@COMPUSERVE.COM on Aug 1, 1997