Food recipes
Corn Cheese Dumplings (Backpacking)
Corn Cheese Dumplings (Backpacking) Ingredients: cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, baking p...
Corn Cheese Dumplings (Backpacking)
Ingredients:
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cumin seed
cheese, parmesan, hard
Directions:
At home: place all the ingredients in a zip-locking plastic bag.
In camp: Add 1/2 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.
Ingredients:
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cumin seed
cheese, parmesan, hard
Directions:
At home: place all the ingredients in a zip-locking plastic bag.
In camp: Add 1/2 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.