[Sca-cooks] The Great Corn Meal Dumpling Experiment

[Sudden Service #5]

Hej!
    One of the best ways I have had Corn Meal Dumplings was in pot liquor
from cooked greens (collards, spinach or turnips).  It soaks through the
dumplings, makes a kind of sauce in the broth & has a slight bitter taste
depending on what greens you use.  Granny called them Po' Boys she was from
central TN.
Pax,
Olaf
----- Original Message -----
> Subject: [Sca-cooks] The Great Corn Meal Dumpling Experiment
> Reply-To: sca-cooks at ansteorra.org
>
> First thank you to all who replied and gave me information. I gather
recipes
> and took them over to the folks house and we decided on one to experiment
> with.  When Nonnie told Mom that "they aren't as good as you remember
> them"...she was right. At least this first batch. We decided the secret
> was...you mush up the dumplings into the soup (we did homemade navy bean)
not
> eat them as a whole object...blech. They had a heavy, course, strong
"meal"
> taste to them. We also decided that skim milk and fat free margarine
didn't
> cut it either. We need that "fat" content going on. With 2 tablespoons of
> milk and 2 teaspoons of butter or bacon fat it wouldn't be a huge dietary
> problem for them.  Next week...we will attempt this again but with Chicken
> soup.
>
>> Molli Rose