isw wrote in rec.food.cooking:

> 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.

Now that is a facinating recipe and totally new to me! I gather later
they are added to a chicken stew sometimes?

Carol

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