Put squirrel in pot of hot water.
Boil about 1 1/2 hours or until fork goes through easily.
Mix flour and grease in a bowl. Put it on a surface that is floured.
Roll around until it is not sticky.
Pinch off into small balls.
Put them in the pot. Sprinkle salt and pepper into squirrel and dumplings.
Stir often. Cook until dumplings are done.
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.
Put squirrel in iron pot with onion, garlic, bell pepper, Season-All, salt and oil.
Bring to a boil; reduce heat and simmer about 2 hours or until tender.
Remove everything from iron pot and put in big pot.
Bring to a rolling boil; add mushroom soup and let dissolve into boiling water.
Keep it at a rolling boil; then take biscuits out of can and pinch small piece off and drop into pot. When all of the biscuits are added, stir a little, reduce heat, turn off when the swelling in the biscuits go down, approximately 15 minutes.
eason the broth. Once the dumplings are added, the flavors will
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.
Make a roux by browning the flour and oil over medium heat until it is dark brown.
Put roux in deep gumbo pot.
Add the water.
Set on medium heat and stir until roux is blended with water.
Add onion, squirrels, salt and pepper.
Cook for 1/2 hour. Add the soup and stir until smooth.
Add strips of dumplings made from plain flour and water.
Cook until dumplings are done, on medium heat.
Serves 6.
br>Simmer ~10 minutes.
Dumplings: In a saucepan, combine oil
ooked rice for this soup recipe. Add the cooked rice right
old water.
Place the dumplings on a cookie sheet lined
Cut squirrel into serving pieces, season and brown in hot fat. Put in pressure cooker and cover with one (No. 2 1/2) can of sauerkraut.
Add 1/2 cup water and cook for 20 minutes.
This is also delicious with rabbit or chicken.
br>Heat to boil.
Dumplings:.
Mix all ing. except