Mrs. kitching's oyster stew & dumplings
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| <--oyster stew--> | ||
| 1 | pint | Standard oysters with liquor |
| Dumplings (recipe below) | ||
| 1½ | cup | Water (including oyster liquor) |
| Salt and pepper to taste | ||
| 1 | small | Onion; diced finely |
| 1 | cup | Evaporated milk |
| 3 | tablespoons | Butter |
| <--dumplings--> | ||
| ½ | cup | Flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| ⅛ | cup | Water |
Directions
Cook oysters in 1½ cups liquor and water until edges of oysters curl. Pinch tiny dumplings from dough and drop into cooking oysters.
Add diced onions and cook over medium heat for about 15 minutes or until dumplings are no longer doughy. Heat milk, water, and butter.
When hot pour into oyster stew. Serve at once.
For the Dumplings:
Sift flour, salt, and baking powder. Add water a little at a time, and knead to form dough. Pinch off tiny dumpling balls ¼-inch round for oyster stew.
Recipe from "Mrs. Kitching's Smith Island Cookbook" Recipe reprinted with kind permission from "Mrs. Kitching's Smith Island Cookbook" by Frances Kitching and Susan Stiles Dowell, published by Tidewater Publishers, Centreville, MD, c. 1981.
Available from booksellers or by calling 1-800-638-7641.
Entered for you by: Bill Webster