Cook oysters in 1 1/2 cups liquor and water until edges of oysters curl. Pinch tiny dumplings from dough and drop into cooking oysters. Add diced onions and cook over medium heat for about 15 minutes or until dumplings are no longer doughy. Heat milk, water, and butter. When hot pour into oyster stew. Serve at once. For the Dumplings: Sift flour, salt, and baking powder. Add water a little at a time, and knead to form dough. Pinch off tiny dumpling balls 1/4-inch round for oyster stew. Recipe from "Mrs. Kitchings Smith Island Cookbook" Recipe reprinted with kind permission from "Mrs. Kitchings Smith Island Cookbook" by Frances Kitching and Susan Stiles Dowell, published by Tidewater Publishers, Centreville, MD, c. 1981. Available from booksellers or by calling 1-800-638-7641. Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #844 by Bill Webster
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 165 (52%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||24 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 59.4mg||18 %|
|Sodium 279.8mg||10 %|
|Potassium 413.9mg||11 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 26.9g|
|Protein 10.7g||15 %|
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Calories per serving: 316
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