Dumplings for Stew
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 378. Vision transcription from the scanned page; needs review.
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Ingredients
- 2/3 cup all-purpose flour
- 1 tablespoon snipped parsley
- 1 teaspoon baking powder
- 1/8 teaspoon dried basil or thyme, crushed, or dried dillweed
- 1/4 cup milk
- 2 tablespoons cooking oil
Instructions
- In a bowl mix flour, parsley, baking powder, herb and 1/8 teaspoon salt. Mix milk and oil. Pour in flour mixture. Stir with a fork till combined. Drop mixture from a tablespoon to make 4 to 8 mounds atop bubbling stew. Cover; simmer 10 to 12 minutes or till a toothpick comes out clean. Do not lift cover.
- Cheese Dumplings for Stew: Prepare as above, except reduce all-purpose flour to 1/3 cup and add 1/3 cup cornmeal. Omit herb. Stir in 1/2 cup shredded cheddar or Monterey Jack cheese after stirring in milk-oil mixture.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Beef stew with small potato dumplings and carrots" by vauvau; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/98193606@N00/4311612078. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.