MAKES 12 DUMPLINGS Dumplings were with us in the colonies, they were with us when we moved to the Midwest, they were with us on the Oregon Trail, and they were with us when we hit the West Coast, the "Last Frontier." If it is possible to remember things prior to your actual appearance, prior to your physical birth, my primordial memory is of dumplings. I love them! These are so easy they should be a regular part of your cooking repertoire. Mix dry ingredients and cut in Crisco, using a pastry blender, until the mixture is coarse and grainy. Add chopped parsley and, using a wooden fork, stir in the milk. Do not overmix. It should only take a few turns to get a dough. Drop by large spoonfuls on top of simmering stew or very thick soup. Simmer 5 minutes with the lid off the pot and then cover and simmer 15-20 minutes longer. Serve immediately. From
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (22%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 6.9mg||2 %|
|Sodium 283.7mg||10 %|
|Potassium 158.5mg||4 %|
|Total Carbohydrate 74.4g||22 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 71.4g|
|Protein 10.5g||15 %|
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Calories per serving: 443
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