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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "DUMPLING-PARSLE" "B" "10/19/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "PARSLEY DUMPLINGS" "dumplings with herb seasoning"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Add dumplings to a stew or fricass\*(e'e.
If a large number are needed, they can be cooked separately in a stock.
.PP
This recipe is for what is basically baking-powder biscuit dough 
thinned with a bit of extra milk and seasoned with herbs. 
.PP
Adapted from JOY64, page 170 and 191; JB, page 62; and NYT, page 206.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3 or 4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "electric mixer,"
with flat beater head and with mixing bowl
.IG "" "large covered saucepan"
or \fIcovered skillet\fP, for steaming the dumplings
.sp
.IG "1 cup" "flour"
.IG "2 tsp" "baking powder"
.IG "1/2 tsp" "salt"
.IG "2 Tbsp" "fat "
(crisco, butter, margarine or lard)
.IG "1/2 cup" "milk"
.sp
.IG "1/4 cup" "minced parsley"
.IG "     or"
.IG "2 Tbsp" "minced parsley"
.IG "2 Tbsp" "minced green onions"
.IG "     or"
.IG "1/4 cup" "minced parsley"
.IG "1/2 tsp" "dried herb "
(rosemary, basil, oregano, thyme, etc.)
.sp
.IG "3 Tbsp" "flour"
.IG "2 cups" "bouillon,"
chicken or beef, depending on the use for the dumplings
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Sift together the dry ingredients into the mixing bowl.
.SK 2
Add the fat in small bits on top of the dry ingredients.
Cut it in with the electric mixer (KAB at stir speed for 1 minute).
.SK 3
Add the 1/2 cup of milk slowly, over 20 seconds, with the electric mixer
on stir speed.
The batter will grab the blade.
The batter should be stiff enough to mound up on a spoon,
but not too stiff to work with.
Add more milk if necessary.
.SK 4
Add the herbs with the electric mixer on stir speed.
Do not overbeat the batter.
.SK 5
Thicken the bouillon with the flour.
Heat the mixture to a simmer in a large saucepan.
Form dumplings on a wet cooking spoon, with the aid of another spoon,
and drop into the simmering liquid.
Judge the amount of dough per dumpling by the number you want to serve.
The recipe should give 4 large or 6 medium dumplings.
The dumplings swell as they cook.
They should be well separated (2 inches for large dumplings).
Cover and steam for 20 minutes, without lifting the cover.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
If the dumplings are to be cooked with a stew or fricass\*(e'e,
then add them to the casserole 20 minutes before the dish is
to be finished.
(This replaces step 5.)
.PP
The flour added to the steaming broth may be unnecessary.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes preparation.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
