Bring milk and salt to a rolling boil.
Briskly stir in the farina. Continue to stir until batter comes loose from sides of pot.
Remove from heat.
Beat in the eggs, one at a time.
Add parsley. Bring broth to rolling boil. With tablespoon, cut the mixture and immerse into the boiling broth. Reduce heat.
Slowly cook the dumplings for about 15 minutes, partly covered.
Beat eggs well.
Add melted butter, or margarine.
Add farina and salt.
Mix at least 1 hour before using.
Drop by teaspoonful into boiling broth.
Lower heat to simmer.
Cover and cook without lifting cover for at least 20 minutes.
Heat milk to boiling point.
Add farina, butter, salt, paprika and nutmeg, if desired, and simmer until thick, stirring frequently.
Remove batter from the heat and beat eggs vigorously one at a time.
The heat of the mixture will thicken eggs.
Drop batter by generous teaspoonfuls at a time into simmering soup stock.
Cook, covered, for about 2 minutes and serve.
Makes 6 servings.
Beat eggs; add farina.
Let stand about 10 to 15 minutes. Drop into boiling soup.
Cook 15 minutes or until tender.
Bring milk, salt and farina to a slow boil and stir until thick.
Cool.
Add butter, egg and nutmeg.
Drop in small amounts from a wet spoon into boiling soup.
Simmer for 3 to 5 minutes.
eat and slowly stir in farina, cook until thick, approximately five
efore stew is done, add dumplings (recipe follows) and cover skillet. (If
lace 2 or 3 fried dumplings on the side. Add a
Boil chicken until tender; remove from bone and cut into small pieces.
Reserve liquid for stock.
If necessary, add enough water to stock to make 2 quarts.
Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips.
Drop dumplings into boiling chicken stock.
Boil 2 to 3 minutes, stirring gently.
Fold in chicken and eggs.
Simmer for 20 to 30 minutes.
Serves 6 to 8.
Add onions to crock pot. Add seasonings, chicken and broth.
Cover and cook on High 5 to 6 hours.
Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
Dumplings.
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
Syrup: In small saucepan, combine water, sugar, brown sugar, butter& salt.
Bring to boiling.
Add vanilla.
Keep hot over low heat while mixing dumplings.
Dumplings:
Preheat oven to 375.
Stir together flour, sugar, baking powder& salt.
Combine milk& oil; add all at once to dry ingredients.
Stir just until combined.
Stir in chocolate chips& nuts.
Pour HOT syrup into an 8\"-square baking dish.
Drop 12 dumplings into syrup.
Bake at 375 for 25 minutes until done.
Serve warm with whipped cream or ice cream.
eat and cover.
Add Dumplings recipe #30965 to Stock pot with
Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef is brown; drain.
Stir in remaining ingredients, except dumplings.
Heat to boiling, stirring frequently.
Reduce heat.
Cover and simmer, stirring occasionally, for 1 hour.
Disjoint chicken and remove skin; place in a large pan.
Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.
Remove chicken from bone; return chicken to chicken stock.
Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.
Put chicken in Dutch oven.
Cover with water.
Add next 5 ingredients.
Cover and simmer about 2 1/2 hours.
Prepare dumplings.
edium bowl, combine the cheese, farina, potato starch, egg and salt
he 1 cup flour and farina until dough is easy to
Boil potatoes in their jackets.
Cool, peel and rice (about 2 1/4 cups).
In a large pot, have boiling water ready.
In a mixing bowl combine potatoes, flour, salt, farina, egg and milk.
Mix thoroughly until smooth.
Dust hands with flour.
Form into balls about 1-inch in diameter.
Drop dumplings into rapidly boiling water.
Boil gently again.
Simmer the dumplings for about 10 minutes or until they rise to the top.
Makes about 12 to 14 dumplings.
lended. Gradually stir in the farina, and then the flour. If