I love collecting recipes from wonderful people that have come in to my life. When we lived in Ephriam, Utah. We lived next door to Nellie Dokes. She was like my grandma and helped me with my children. She was danish and lived by herself. (The whole town of Ephriam was Danish) We live on Main street in the 3rd wifes house. Next door was Nellie, she lived in the second wife's house. It was a lot of fun living here. These homes where old polygamist homes. Loved it! Nellie taught me how to make her Danish Dumplings. They are to die for. Along with her Chicken Dumpling Soup. Since it is a cold day, I thought this would be a great recipe!!! Sounds like a lot of work but it is not to bad. It is well worth it!!!
Chicken Dumpling Soup
Chicken cut up and covered with water
Add:
1/2 t. pepercorn 1 bay leaf
1 large onion 1 piece of fresh ginger root (1-2 inches long)
Cook until meat is tender. Remove meat from broth. Cool
Nxt day skim off fat then strain broth. Add chicken bouillon cubes if needs
more flavor. Add chicken taken off bones. Then add vegetables. Carrots,
potato, (what ever you like) When vegetzables are cooked add dumplings
Danish Dumplings
1 c. flour 1/4 t. salt
1/2 c. milk 1/8-1/4 t. nutmeg
1/2 c. water 5 eggs
1/2 c. butter or marg. 1 slice bread (crust removed)
Bring water, milk, salt, butter, bread and nutmeg to a boil. Add flour all at once, stir and cook to a mass or until it slips away from the side of the pan. Cool slightly, Beat in 1 egg at a time. Till all 5 eggs are beaten in. Dip teaspoon in the hot broth, then get some of the dumpling batter on the spoon and shape with a teaspoon in a sort of a large almond shape. ( Having the spoon hot helps it to slide off in the broth) Put back in the broth and let the batter go into the broth. Proceed till al of the batter is in the broth Cover with lid. Will be done when all of the dumpling rise to the top of the pan. Can thicken the broth with some flour if you like it thicker.
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