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.
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
eal is tender.
Make egg dumplings: In a large bowl, combine
Wash apples.
Cover with water and let soak overnight or for a number of hours.
In the morning, cover ham with cold water and boil for 3 hours.
Add apples and water in which they have been soaked and continue to boil for another hour.
Add brown sugar. Prepare dumplings.
Drop by spoonfuls into the hot liquid with ham and apples.
Cover kettle tight and cook dumplings for 18 minutes. Serve piping hot on large platter.
Yield:
8 to 10.
Brown pork in butter in 4-quart Dutch oven. Add onion, celery, garlic and salt.
Brown lightly. Dissolve bouillon cubes in water. Blend into meat mixture.
Add carrots.
Cover and simmer 45 minutes or until meat is tender.
Combine 1/4 cup flour with 1/2 cup water to form a smooth paste. Add slowly to meat mixture. Stir carefully until thickened.
Add mixed vegetables. Top with dumplings.
Cover tightly and steam 25 minutes.
Cook together hamburger, onions, pepper and tomato sauce. Cook 1 large package egg dumplings; separate and drain.
Put dumplings in pan.
Put meat mixture on top of dumplings.
Add cheese and let it melt in oven.
ender.
Stir the Tiny Dumplings into the simmering soup and
asserole consistency.
Add the dumplings and then serve with applesauce
Sift and measure the flour.
Cut the butter into the flour. Break the egg into a measuring cup, then add enough water to come up to the 3/4 cup line.
Add to the flour; mix lightly with a fork. Drop by tablespoonfuls over boiling meat and broth or into well-greased steamer placed over boiling water.
Cook for 15 to 20 minutes, or until dumplings are tender.
Mix flour, baking powder and salt.
Mix water and egg with flour using spatula.
Have broth boiling.
Drop by teaspoonful and let them rest on the meat.
cover tightly and boil gently for 20 minutes without lifting lid.
Makes very light and tender dumplings.
Mix flour, baking powder and salt; set aside.
Beat egg and add milk, shortening and add all ingredients together.
Spoon dumplings on top of your broth.
Cook uncovered for 10 minutes and covered for 10 minutes.
Stew the chicken until tender. Add the cooked diced potatoes. Mix the flour with the milk. Add to stewed chicken. Top with Egg Dumplings. Cook about 20 minutes.
Sift together the dry ingredients.
Beat the egg well and mix with melted shortening and milk.
Mix with dry ingredients to form a dough.
Cook, closely covered, in boiling water, broth or gravy for 18 minutes, dropping the dumplings from a spoon into the boiling liquid.
Dice bacon strips.
Dice onion.
Saute bacon and onion in a saucepan.
Pare and dice potatoes.
Dice celery.
Put potatoes and celery in water to cook.
Add sauteed bacon and onion to mixture, then add egg dumplings, if desired, to cooking mixture.
Lightly beat egg.
Add milk or water and mix.
Combine flour, salt and baking powder.
Add egg and milk (for heavier batter, use more milk).
Drop by spoonfuls into hot chicken gravy; cook for 20 minutes.
Do not remove lid or move boiler.
Beat egg until fluffy, add milk and mix.
Sift flour, salt and baking powder and add the eggs and milk to mixture to form a heavy batter (drop by spoonfuls into hot gravy and cook 15 minutes without taking off lid).
Add salt and milk to beaten egg and stir into flour to form smooth batter.
Drop by teaspoon into soup or broth and cook 15 minutes.
Be careful not to lift the lid during cooking.
Mix the flour and egg with cream until thick and doughy.
Drop into boiling broth and cook until tender and fluffy.
Sift flour, baking powder and salt together. Beat egg and milk together and add to flour mixture. Blend. Drop by spoonfuls into boiling broth and cook, covered, for 15 minutes.
Sift first 3 ingredients together.
Stir in oil, egg, milk and parsley.
Drop by tablespoonful onto boiling chicken or turkey soup.
Reduce heat and cook slowly 10 minutes, uncovered, and 10 minutes, covered.