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Old 04-14-2004, 05:22 PM   #11
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Thanks for the advice. Looks like a lot of interesting specific changes that I can try.


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Old 04-14-2004, 08:22 PM   #12
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Herb Dumplings

Here's my recipe for the dumplings:

Herb Dumplings

3 tablespoons shortening
1 1/2 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon dried sage leaves
1/4 teaspoon dried thyme leaves
3/4 cup milk

Cut shortening into flour, baking powder, salt, sage and thyme until mixture resembles fine crumbs. Stir in milk. Drop by spoonfuls onto hot beef or vegetables in stew. Do not drop directly into liquid. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

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Old 04-14-2004, 11:13 PM   #13
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Thank you. It looks like a good recipe....

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Old 09-13-2004, 08:37 PM   #14
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Location: USA,Minnesota
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This is a recipe I got from a very dear old friend years ago and it has never failed me yet. It is great in soups and stews. The dumplings do not turn to mush. 1egg beaten,1/3cup milk,1cup flour. Add 1/4tap salt. Stir with a fork until thick. Drop by tsp into boiling broth. cover and cook 12 to 15 min. you can bigger dumplings and let them cook longer. Give em a try, they are great. Just made some with sweet and sour cabbage over them. YUM :D

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