Recipe - Dumplings 1

2 One half cup Flour
3 teaspoon Baking powder
1 teaspoon Salt
3 tablespoon Crisco
2 tablespoon Chopped parsley
1 One fourth cup Milk

MAKES 12 DUMPLINGS

Dumplings were with us in the colonies, they were with us when we moved
to the Midwest, they were with us on the Oregon Trail, and they were with
us when we hit the West Coast, the "Last Frontier." If it is possible to
remember things prior to your actual appearance, prior to your physical
birth, my primordial memory is of dumplings. I love them! These are so easy
they should be a regular part of your cooking repertoire.

Mix dry ingredients and cut in Crisco, using a pastry blender, until the
mixture is coarse and grainy. Add chopped parsley and, using a wooden fork,
stir in the milk. Do not overmix. It should only take a few turns to get a
dough.

Drop by large spoonfuls on top of simmering stew or very thick soup.
Simmer 5 minutes with the lid off the pot and then cover and simmer 1520
minutes longer.

Serve immediately.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.