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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!

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Accuracy is believed to be good, but is not guaranteed.
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