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