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    Sage Dumplings


    Source of Recipe


    Sunset Magazine--January 2005

    Recipe Introduction


    These are very good in chicken soup, etc.
    In a large bowl mix

    1 c. a-p flour
    1/2 c. cornmeal
    1 1/2 tsp baking powder
    1 tsp. salt
    2 tsp. finely chopped fresh sage leaves

    Stir in

    1/3 c. milk
    1 lg. egg plus 1 large egg white, beaten lightly together to blend
    2 TBSP melted butter

    Drop dumplings batter in 12 to 14 heaping tablespoon portions on teh surface of simmering soup. Cover pan and simmer over mediium-low heat (do not allow soup to boil) until a knife inserted into the center of the dumpling comes out clean, about 10 min.

 

 

 


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