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1/2 lb. salt meat, washed and scored to rind 1 bunch collards 1 recipe Cornmeal Dumplings Cook meat, covered, in iron pot with about 1-inch water until tender. Add collards; cook until tender. Chop well. Add Cornmeal Dumplings; cook 20 to 30 minutes. Cornmeal Dumplings: 1 c. flour 2 tsp. baking powder 1 tsp. salt 1 c. cornmeal 2 eggs, slightly beaten 1/2 c. milk 2 Tbsp. butter or oleo, melted Sift flour, baking powder and salt together in a bowl. Stir in cornmeal. Add eggs, milk and butter to dry ingredients. Stir until batter is mixed well. Drop by heaping teaspoonfuls onto waxed paper. Sprinkle with additional cornmeal. Drop dumplings into simmering collards. Cover tightly. Cook gently for 20 minutes. Do not lift cover while dumplings cook. Other greens may be substituted for collards. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |