I was sitting in Amelia’s kitchen with the smell of Southern style chicken and dumplings pouring through my nostrils, when it occurred to me I should be writing her recipes down. I’ve never been much of a cook. But all of my siblings carry on the tradition of Mom’s cooking. That was in mouthwatering evidence on her 70th birthday last week, when all manner of Southern cuisine showed up on the birthday table.
Each time I visit, I ask Mom to make my favorite “growing-up” foods, comfort foods you just can’t find in the Midwest. This trip, I asked for a pot of yellow squash (which I love), and found out the secret ingredients are butter, a dash of salt, and 1/4 teaspoon of bacon grease.
After the squash was well along, Mom started the dumplings, I connected the dial-up at the kitchen table, fired up my laptop, and asked her to dictate the soft dumpling recipe (passed down from her mother), while I tapped her words into this post.
Soft dumplings are a big hit any season, but perfect for leftover Thanksgiving turkey. And since Mom’s a big fan of red Ravine, we had a good chuckle imagining one of ybonesy’s wild, New Mexico turkeys mingling with the steaming Southern dumplings.
When I got back to Minnesota and ybonesy mentioned that I should start posting Amelia’s recipes, R3 sent the banana pudding recipe (complete with his commentary), which I’ll post early this week.
But for now, plan ahead for those leftovers next weekend. Turkey and dumplings, anyone?
Amelia’s Soft Dumplings
Sift together:
2 cups plain flour
3 tsp baking powder (make sure it’s not flat!)
1 tsp salt
Cut in 1/4 cup Crisco
Add 1 cup of whole milk (make a well in the flour, then pour the milk in; be sure NOT to use skim!)
Stir with fork (until like coarse cornmeal)
Mix until dry is all wet
Drop by spoonfuls into boiling broth
Cook 10 min uncovered, still boiling
Cover and cook 10 minutes longer on low (this steams the tops of the dumplings)
You can drop these into boiling chicken, beef, or turkey broth. Or for a sweet dumpling, slip them into hot stewed apples or blueberries.
Then, in Mom’s words, “Call Amelia!”
Sometimes the simplest recipes are the best. There’s one last thing I want to mention. The pots and pans Mom used last week were antiques, probably purchased when I was about 3 and we were living in Tennessee.
Of course, she has a brand spanking new set of cookware around the kitchen. But these are the ones she loves to use for her favorite recipes.
-posted on red Ravine, Sunday, November 18th, 2007
“Call me, Amelia! I would love some of your home-cooking”.
One thing for sure that I cannot comprehend is when someone says their Mom couldn’t cook. In my growing-up world, all moms could cook though my mom was the best. I appreciate having been taught some skills to get me through the holidays. Though it’s still nothing like Mom makes it… mmm, mmm good.
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Wait, WHOSE Mom’s the best?! Surely it’s mine! Hey, Liz, Mom really did say that at the end of the recipe, “Then call Amelia!” and she laughed. I had to include it.
BTW, I’m so happy you can cook! 8) I do cook the basics, dishes like spaghetti, chile, French toast, eggs any way you want ’em, Southern style potato salad, meatloaf. Now that I think about it, Mom taught me to cook all those things.
I don’t get into experimenting much though. Just like ice cream, I stick to the basics: vanilla, chocolate, strawberry.
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QM,
It is funny that you have started collecting recipes because I was just discussing that with reccos62 and was trying to figure out the best way to put together a family cookbook with all these great recipes. I never had Amelia’s dumpling recipe so I always used the one in the cookbook she gave me in 1981 – The Joy of Cooking – 14th printing, October 1979. In the front she wrote, “Something to make your adventures in life more exciting. Love, Mom and Dad”
This recipe is the one my kids know –
Sift the dry ingredients together –
1 cup cake flour
2 tsp double-acting baking powder
1/2 tsp salt
Break into a measuring cup
1 egg and add milk to bring the liquid to the 1/2 cup mark.
Beat well and stir the milk and egg mixture into the dry ingredients, adding more milk if needed. The batter will be the consistency of a thick paste.
Drop into the boiling broth with a tablespoon (I found that dipping the spoon into the broth before dipping into the batter keeps the batter from sticking) and simmer 10 minutes covered. The dumplings will expand and float on the top.
As you know I love to cook and bake so this post is a bonus. Thanks for the recipe, I will add it to my family recipe list.
R3
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Thank you for the kind words, Liz! You were an easy one to teach!
Wish we could be together on Thanksgiving, but I know you will be with people who love you, and whom you love, and so I give thanks for that!
Tracy is making most of our holiday dinner, and it will be traditional. As usual, I’ll be making Grandma Caroline’s Green Salad!
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My stomach is rumbling after reading this. I’m going to give the dumplings a try.
I’m looking forward to the banana pudding recipe. Banana pudding is my favorite comfort dessert and I’ve been looking for a good recipe so I can make it myself. The restaurant where I used to indulge in some great banana pudding (they made it themselves) closed a few years ago and I haven’t had it since.
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This is wonderful, QM and Amelia. I have a question, never having had dumplings except for the Chinese variety. Do dumplings look like a big “mush” (for lack of a better term) or are they discrete shapes?
Also, we’ve thrown in the towel and decided to slaughter most of the turkeys. We’ve contacted two friends who do this sort of thing, and we’re working out a plan with them whereby they get a turkey or two and they do a turkey or two for us. The rest we’ll sell. We’ve already made the sign; just got to post it on a big cottonwood out on the road.
I’ll do a post to update everyone, but since you mention the chuckle over the turkeys, thought you should know what was happening. So, yes, turkeys and dumplings…yum!
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QM – you picked two of my favorites to start Mom’s recipes. I make the squash all the time. I omit the bacon grease and add some green squash and some sliced onions. Mmmmm Mmmm good – might have to make some tonight.
As for the chicken and dumplings they made my mouth water. Sad to say my family prefers the northern version – chicken pot pie with the slippery dough instead of dumplings – so I don’t make the dumplings too often.
I just have one question . . . why wasn’t I invited to this dinner? Instead I get pimento & cheese sandwiches when I came to visit you at Mom’s house!!!
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sorry Grits, you came over right after getting the chicken, thats why you got the pimento cheese sandwiches, NO TIME for making anything else!!! I put onion in my squash also,salt,and pepper. The bacon grease is the southern touch, it adds extra flavor. You can use fat back if you have it. Southerners use fat back a lot for flavor. I know it isn’t good for the body but boy does the pallette love it !!
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Yum! I love dumplings!!!
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R3, that’s interesting that you never had the original soft dumpling recipe. I know alittlediddy had it because we called her that day to check a few things. Isn’t it amazing how we’re on the same page with the family cookbook of recipes?
And Joy of Cooking, circa 1979? That’s a classic! And really cool that Mom gave that to you with an inscription and you still use it all the time. Passing down recipes.
LB, come on over, ya’ll! 8)
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Grits in PA, I’m so happy you chimed in on this post. I had NO idea that you loved the Southern version of yellow squash as much as I do. In fact, I’d never heard anyone else ever talk about liking it. So that makes me happy.
I had never thought of chicken pot pie with the slippery dough as being the Northern version of a dumpling. But now that you mention it, you’re right. I love Mom’s dumplings and they aren’t at all like the slippery dough.
About dinner, please, let me explain! 8) Mom’s right, we had cooked the dumplings the night before you had planned to come over. And the night you were stopping by, we had stopped at Inner Connection, and ended up running late at the grocery store. So that’s when we decided to do the piece meal dinner with the eggrolls and pimento cheese.
Hey, what’s wrong with pimento cheese sandwiches? I love those things!! Something else you can’t get in the Midwest!
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ybonesy, I’m in shock over the turkeys. I can’t believe they are going to the slaughterhouse. Wow, that’s a big decision…or maybe not. They are quite the Wild Bunch. Let us know when to start the dumplings.
Oh, and about the consistency of Mom’s soft dumplings – the dough is kind of spongy and light. Not like the harder, slick dough of most dumplings you think of.
So to answer your question (in Comment 6), they have a distinct shape but are also light and kind of dough-like and mushy, too. Hard to explain.
BTW, the photograph in this post makes them look mushier than they usually are because this particular batch did turn a bit mushier than others because of the skim milk we used. Usually, the shapes are more distinct. But, any way you cut it, they are delicious.
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QM – I called alittleditty tonight about Christmas and mentioned we had chicken and dumplings for dinner and she laughed saying she had the same thing tonight for dinner.
ybonsey – Wish I lived closer so I could get one of those turkeys because I will have to start thawing mine tonight so I can make it on Wednesday.
Grits in PA – I too like southern style squash. I make if for myself because the kids don’t like squash.
The bacon drippings remind me of how I make wilted spinach. I cut up a two or three rashers (slices) of bacon into small squares, and remove them when they are crispy. Then I add a bag of baby spinach to the bacon drippings until it is wilted. Then I add the bacon right before I serve it.
R3
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R3, funny about the chicken and dumplings! So glad we inspired you and alittleditty. I didn’t know you liked the squash, too. Your kids don’t like it? I loved that squash as a kid. I wonder if you have to grow up developing a taste for those recipes.
I know Liz has a hard time with grits. Mom made them at Ocean City the year we were there with her and Grits In PA and Liz couldn’t quite get her taste buds around those grits with chedder cheese, salt, and butter!
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Oh good, I’m glad you saw my question in the comments and answered it. Darn that skim milk! OK, but now I know. They really are dumplings, but even if they come out mushy, they’re yummy ; – ).
And yes, I’ve become a turkey convert. Ever since I saw this program … well, I’m going to have to do a post about it. Yum, that’s all I can say.
BTW, I love pimento cheese sandwiches. Another one that my mom made that reminds of growing up — ham, pickle, cheese all chopped into tiny bits, mixed in with mayonnaise. I wonder what you call those? My sister makes them and packs them for road trips.
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Hey QM,
This is your niece (Grits in PA’s daughter). I agree with you about Memama’s (that’s “Mom” on this blog) cooking, but I don’t like squash!
Memama’s good cooking has rubbed off on Grits in PA!!!
Love,
Your junior writer . . . Creative6
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[…] posted Mom’s Soft Dumpling recipe a few days ago. My brother, R3, sent the Banana Pudding recipe to me in an email. There aren’t […]
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ybonesy, I made pimento cheese sandwiches for Liz and I for our lunches yesterday. Yum. I guess you had them growing up in the Southwest, too? I have no idea where they originated.
I remember the ham, pickle, and cheese all chopped into tiny bits, mixed in with mayo sandwiches, too. Another one, I don’t know the origins of. I’m a big sandwich person. I love a huge sandwich for lunch with lettuce and chips.
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Hi creative6, good to hear from you! Yeah, funny about squash. I even liked it as a kid. I liked spinach, too (Popeye was big back then!) and I love peas and carrots. I guess I was a weird kid.
It’s good that Memama’s cookin’ has rubbed off on Grits in PA. You get the best of both worlds that way!
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QM, I stumbled across this post on AOL today. Though you might find it interesting. D
http://food.aol.com/cuisines/soul-food-recipes
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diddy, I’m really hungry after looking at those slides (well, except for the okra!). (BTW, food is extremely difficult to photograph and make look good so I’m impressed!) Some collard greens and BBQ ribs would be great for dinner. And Liz is probably on the way home now.
You know they have Red Velvet Cake listed as Soul Food? I didn’t know that. Last night we had Ben & Jerry’s Peach Cobbler Ice Cream. Really good. I love peach cobbler. I wonder if Mom has a recipe that she used to use for that? I’m about due to post another one of her recipes. 8)
It’s -20 with the wind chill here right now. Whatever we have, it will have to be HOT. It only got up to ZERO DEGREES in my neck of the woods. We’re in for the night!
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I was surprised to see the red velvet cake as soul food myself! I did think it was cool that the black eyed peas were on there! And chicken & dumplings.
Sounds like some brutal weather there! It’s heading our way! J & I have also been having more HOT meals these days! I am craving a stew that my mother makes. (well, I make it too!) Simple comfort stew. I think the origin is Hungarian. I will let you in on it & let me know if you try it.
1 lb ground beef or turkey
1 med size onion (chopped)
1 very large bell pepper or 2 medium (cut up into 1 inch pieces)
1 can diced tomatoes (do not drain)
1 can tomato sauce
Brown the ground meat & onions (drain off any grease)
add bell peppers & allow to begin to soften up
add remaining ingredients & cook over med/high heat until peppers are tender
salt & pepper to taste
Note: if sauce is too thin add a 1/2 can of the small size tomato paste
make sure you make this in a deep skillet or pot!
serve with a side of rice (any variety) or mashed potatoes!
I can’t wait for MOM’s next recipe! D
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Hmmm. That stew sounds good. We’ll have to try it sometime. You should make it before the cold weather hits there! We are holed up for the night. Crazy to go out on nights with wind chills like these.
I asked Liz if we had any butter stockpiled so we could make some oatmeal raisin cookies. She said we might be short of butter, but we do have some Crisco left from the Christmas cookies. (I don’t think she’d ever used Crisco before then!) Anyway, we might bake something tomorrow.
We’re watching a documentary called The Scream Heard Round The World about pop stars of the 50’s, 60’s, and 70’s. Kind of fun.
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Oatmeal raisin cookies! I just had one late this morning! J picked up some from the baked goods dept. at our grocery store just yesterday! (I don’t/can’t bake!) Keep warm! D
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[…] Leftover Turkey? Try Amelia’s Soft Dumpling Recipe Possibly related posts: (automatically generated)Drip […]
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diddy, I just came back to this post and realized that you left your Mom’s Hungarian Stew recipe here in the comments. I forgot all about it and now I want to try it. Maybe it would be a good thing to take to Winter Solstice. Have you made it lately?
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We’ve got so much leftover turkey and are thinking of making Amelia’s Soft Dumpling recipe for dinner tomorrow. Last night we watched Guy Fiere’s Diners, Drives & Dives and there were some tasty looking dumplings at one of those Southern diners. Hmmmmmmmmm. Nothing like fresh dumplings!
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[…] Hope you enjoy Grandma Caroline’s Green Salad. And if you put together the two front and back photos of the recipe card in this post, you’ll have the Biggs family recipe for Chicken L’Orange — two great family recipes, one post. And any leftover turkey? Try Amelia’s Soft Dumpling Recipe. […]
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These dumplings are sounding really good about now. Just the right amount of leftover turkey!
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