Corn Cheese Dumplings Backpacking Food

CORN CHEESE DUMPLINGS (BACKPACKING)

Steps:

• At home: place all the ingredients in a zip-locking plastic bag.
• In camp: Add ½ cup water to the bag and mix well. Drop by the spoonful onto bubbling soup or broth.
• Cover the pot and keep at a simmer. Check after 10 minutes.
• When done, the dumplings are puffed and springy to the touch. Cover and cook for 5 more minutes if necessary.

CORN DUMPLINGS

Steps:

• In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

CHEESE AND CORNBREAD OR DUMPLINGS

Steps:

• Combine corn meal, flour, baking powder, sugar& onion salt, mix well.
• Stir in the cheddar.
• In another bowl whisk together milk, yogurt& egg& jalapeno (if using).
• Combine the egg mixture with the dry ingredients, stir until dry ingredients are just moistened (the batter should be lumpy).
• Pour into a 9" square sprayed with veggie oil.
• Bake in 400F oven for about 25 minutes or until a toothpick comes out clean when inserted in the middle of the pan.
• Cool 10 minutes, cut into squares& serve.
• If you want to make dumplings spoon the batter over your favorite stew and simmer covered for about 10 minutes or until just firm MMmmmmm.

BACKPACKING DUMPLINGS

Steps:

• Mix the biscuit mix and dry milk.
• Label a pint size ziploc bag "dumplings, add 1/3 cup water".
• Put the mix in the bag.
• At camp, use the bag as a bowl.
• Stir in the water.
• Drop the dumpling mix into simmering soup or stew.
• Cook about 15 minutes, covered.

CORNMEAL DUMPLINGS

Steps:

• Prepare dumplings while turnip greens are cooking.
• Slowly stir cornmeal and salt into boiling water.
• Cook and stir for 2 minutes, remove from heat and let cool.
• Sift together the flour and baking powder.
• Dissolve baking soda into sour milk.
• Alternately add flour and milk to cornmeal.
• Then add the egg and beat the mixture for 1 minute.
• Drop by spoonfuls on top of turnip greens. Cover and cook for about 15 to 20 minutes.
• To serve remove dumplings with slotted spoon to a deep serving platter. Drain the greens and arrange on serving platter. Pour the pot likker over the dumplings. Enjoy.