Soup (4 servings)
1 can (13 1/2 oz. chicken broth
48 oz of chicken
14 ounces of greens (any greens, I use collard)
1 10 oz frozen black-eyed peas or baby lima beans (2 cups)
1 cup diced smoked ham (can use ham hock)
Biscuit Dumplings
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 1/4 tsp. cold unsalted butter (cut up)
1/4 cup milk or broth
Pour broth and (water or broth) into a 5 quart opot and bring to a boil.
While liquid come to a boil, strip leaves of the greens from the course stems. Discard the stems. Wash leaves,drain and tear into pieces roughly (You can use 10 oz pkg of frozen greens to the boiling). Add greens, black-eyed peas, and ham to boiling liquid. Cover and simmer 5-6 minutes over moderately high heat while you make dumplings.
Mix cornmeal, flour, baking powder, and salt in a bowl. Add butter and rub in throughly with your fingers until the mixture looks like fine granules. Add milk and stir with a fork until a soft, sticky dough forms.
Make sure elements are simmering. Drop level Tablespoons fo dough 14 inch apart on top of soup (you can roll the dough bbetween you palms to the size of a marble instead). Cover and simmer over medium heat for 20 minutes or until dumplings appear dry on top.
1 can (13 1/2 oz. chicken broth
48 oz of chicken
14 ounces of greens (any greens, I use collard)
1 10 oz frozen black-eyed peas or baby lima beans (2 cups)
1 cup diced smoked ham (can use ham hock)
Biscuit Dumplings
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 1/4 tsp. cold unsalted butter (cut up)
1/4 cup milk or broth
Pour broth and (water or broth) into a 5 quart opot and bring to a boil.
While liquid come to a boil, strip leaves of the greens from the course stems. Discard the stems. Wash leaves,drain and tear into pieces roughly (You can use 10 oz pkg of frozen greens to the boiling). Add greens, black-eyed peas, and ham to boiling liquid. Cover and simmer 5-6 minutes over moderately high heat while you make dumplings.
Mix cornmeal, flour, baking powder, and salt in a bowl. Add butter and rub in throughly with your fingers until the mixture looks like fine granules. Add milk and stir with a fork until a soft, sticky dough forms.
Make sure elements are simmering. Drop level Tablespoons fo dough 14 inch apart on top of soup (you can roll the dough bbetween you palms to the size of a marble instead). Cover and simmer over medium heat for 20 minutes or until dumplings appear dry on top.
