On Sun, 06 Sep 2015 23:00:20 -0700, isw > wrote:

>In article >,
> " > wrote:
>
>> On Sunday, September 6, 2015 at 6:00:05 AM UTC-5, jmcquown wrote:
>> >
>> > I'm tired of waiting for it to be officially Fall. It's still in the 90
>> > degree (F) range most days around here. Dammit, I don't care. It's
>> > September. I want to make stew. With dumplings. Sunday seems to be a
>> > good chicken stew with dumplings day.
>> >
>> > Jill
>> >
>> >
>> My mother used to cook a pork roast and then make
>> cornmeal dumplings out of the pot liquor. I don't
>> have a clue how she did it though. She originally
>> got the recipe from her sister-in-law in Amarillo.
>
>Here's my aunt's recipe. I've never made them (due to the narrow minds
>of those I have to feed), but I've had them and they're really good:
>
>Kate's Cornmeal Dumplings
>
>Ingredients:
>
>2 ham hocks, cracked by butcher
>1 1/2-2 cups white cornmeal
>1 tsp. salt
>boiling water
>pepper, to taste
>
>Directions:
>
>Simmer ham hocks in about 2 quarts water until very tender. Remove
>hocks, and when cool enough to handle, pull apart and shred meat;
>reserve.
>
>Put cornmeal and salt in large bowl. Pour 1 cup boiling broth over meal.
>Mix, and add more broth until meal is a stiff, mush-like mass. (Too
>little broth makes the dumplings dry; try for something about like
>really thick concrete).
>
>Wet hands in cold water and form meal into golf-ball sized dumplings.
>drop into boiling broth, reduce heat, and simmer about 30 minutes or
>until done (cut into one to test doneness). Add "loose" cornmeal to
>broth to thicken, cook another 10 to 15 minutes, add reserved ham (plus
>more, if desired), season with pepper (and possibly salt) to taste, and
>serve with broth.
>
>Goes well with sliced tomatoes, green onions and pinto beans.

that sounds really good. My husband won't eat dumplings, even to try
one. I'd love to try this as I have frozen smoked ham juice and
frozen smoked ham bits and pieces. I'll copy and save. Thanks
Janet US