corn dumpligs

30 Servings
1 can Corn kernels
2 cups Milk
Egg yolks
⅛ pounds Butter or margarine
3 tablespoons Parmesan cheese; grated
1½ cup Milk
Eggs; to dip dumplings
2 cups Angel hair pasta; crumbled
1½ cup Flour

Put corn and milk through a blender. Bring to a boil in a saucepan , along with the butter and a pinch salt. Add flour all at once, stirring vigorously until dough leaves the sides of the pan.Stir in cheese. Stir in yolks. Let cool. Make walnut size balls. Dip in beaten eggs and coat with crumbled pasta. Cook in plenty of hot oil until golden brown. Serve hot.

Recipe by: Miriam Posvolsky

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Sep 14, 1997

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