"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Cornmeal Dumplings, by Gloria Elks, is from Clark Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Approximately 2 c. white cornmeal 1 tbsp. self-rising flour 1 tsp. salt
Add enough water that you can form a moist ball but not real wet. Take a handful and form into a ball and flatten it. Submerge them into the liquid. Make sure the liquid has covered them. Cook about 30 to 35 minutes or more until done.
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