Yield: 1 Servings
|¾ cup||Yellow cornmeal|
|1½ teaspoon||Baking powder|
|½ pounds||Bacon; diced and fried until crisp, drained, with fat reserved|
|¼ cup||Chopped scallions|
|½ cup||Chicken stock|
In a bowl, mix together the flour, cornmeal, baking powder, Tabasco and bacon bits.
In another bowl, combine the scallions, 1 tablespoon of reserved bacon fat, the egg and chicken stock. Add this to the dry ingredients and mix just enough to blend.
Bring a saucepan of water to a boil and drop tablespoonfuls of mixture into the water. Cover and gently simmer for 10 minutes. Uncover and cook for a few minutes more, just enough to dry out each dumpling slightly on top.
Variation: Drop spoonfuls of the dumpling mixture directly into your favorite casserole.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998