Yield: 4 servings
|1½ cup||Cooked whole kernel corn|
|1 can||(10 1/2 oz.) condensed chicken-rice soup|
|2||Chicken bouillon cubes Water Salt and pepper Dumpling batter DUMPLING BATTER:--|
|¾ cup||All-purpose flour|
Combine corn, soup and bouillon cubes in large saucepan. Add 3 cans of water. Bring to boil; season to taste with salt and pepper.
Dribble dumpling batter from spoon into gently boiling soup. Simmer 5 minutes or until dumplings are cooked. Makes 1½ quarts or 4 to 6 servings. DUMPLINGS Sift together: Flour and salt, Cut in: Butter.
Add 1 egg to ½ cup water and beat with fork just enough to blend.
Add to flour mixture and beat with spoon until smooth.
Submitted By BARRY WEINSTEIN On 03-19-95