Re the boiled hushpuppies, I have to agree that the corn meal recipe sounds like a hushpuppy, lol. Certainly never ate any like that from my clan that hailed from TN / AR. Must be a Savannah or GA thing, as that is home to Paula Dean. The cornmeal kind don't sound half bad though ...interesting that they are put in a 'greens' dish ...like Mustard or Turnip Greens, or Kale or Collards also I suppose. I do LOVE good greens, yum. The only kind of Southern dumplings I have ever eaten were made with white flour, like a baking powder biscuit dough. Just make a regular biscuit dough with baking powder, flour and roll out the dough flat, pretty thin .....between 1/4 inch to 1/8 inch thick ...use a pizza cutter to cut strips, drop strips one by one quickly in boiling broth. (Can stir in cooked chicken when they are done for "Chicken 'n Dumplin's). The traditional method I grew up with was to stew a whole chicken covered in water, with celery, onion and a carrot tossed in. Cook it until the chicken begins to fall off the bone ...to make a good, rich broth. Remove the chicken, cool it, remove chicken and toss out the skin, bone, and gristle. Strain the broth. Can be done a day ahead. My mother's favorite shortcut for Chicken and Dumplings is to use 'plain' (not flaky, buttery kind) refrigerator biscuits (refrigerated can where you unwrap the paper covering and pop open the can), roll them out, slice them and drop them in the broth. I don't care for the sort of wet-dough drop dumplings made from boxed Biscuit Mix. My experience is that box mix makes them a bit too tender and they will fall apart in the broth. I've had the best luck making "drop" dumplings from plain biscuit dough. Just don't add quite so much flour .....need slightly sticky dough. It's not much of a shortcut to do the drop dumplings, may as well roll 'em out. If anybody has a good trustworthy white flour / biscuit style mix dumpling, I'd like to hear about it. Audrey ----- Original Message ----- From: "bhbrtn" <bhbrtn@gmail.com> To: <tnweakle@rootsweb.com> Sent: Sunday, August 12, 2007 12:15 PM Subject: Re: [TNWEAKLE] Dumplin's > Excuse my ignorance, I'm no cook but that sounds like boiled hushpuppies. > > Ben > > ----- Original Message ----- > From: "Georgia Miller" <gab0647@airmail.net> > To: <TNWEAKLE-L@rootsweb.com> > Sent: Sunday, August 12, 2007 11:48 AM > Subject: Re: [TNWEAKLE] Dumplin's > > >>I just found the recipe on Cooks.com >> >> CORNBREAD DUMPLINGS >> >> 1 c. meal >> 1/2 c. flour >> 1 tsp. salt >> 1 egg >> 1 sm. onion, chopped >> 1/2 tsp. sugar >> Milk >> Cooked turnip greens (use liquid for dumplings) >> >> Mix dry ingredients and onion with enough milk to make a stiff dough. >> Drop >> by teaspoons into boiling liquid from cooked turnips. Cover and cook >> about >> 15 minutes. Do not stir. + >> >> >> >> -----Original Message----- >> From: tnweakle-bounces@rootsweb.com >> [mailto:tnweakle-bounces@rootsweb.com] >> On Behalf Of Georgia Miller >> Sent: Sunday, August 12, 2007 10:45 AM >> To: TNWEAKLE-L@rootsweb.com >> Subject: [TNWEAKLE] Dumplin's >> >> My grandmother used to make cornbread dumplin's. I don't remember how >> she >> made them. But, I do remember they were "larapin." >> >> Georgia Brann Miller >> Garland, TX >> Researching in Weakley County: >> BRANN, DODSON, STOKER, DENBY, PRINCE, JACKSON >> >> >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> TNWEAKLE-request@rootsweb.com with the word 'unsubscribe' without the >> quotes >> in the subject and the body of the message >> >> >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> TNWEAKLE-request@rootsweb.com with the word 'unsubscribe' without the >> quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to > TNWEAKLE-request@rootsweb.com with the word 'unsubscribe' without the > quotes in the subject and the body of the message