| HAM BONE DUMPLINGS |
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By Mary Jenkins Langston- Elvis's personal chef1 large ham bone or about 1 pound leftover ham 2 quarts water 1 cup chopped onions Salt and Pepper 2-1/2 cups all-purpose flour 1 teaspoon salt 1/2 cup or 1/2 stick CRISCO Shortening 1 cup cold water In a large stock pot combine the water, ham, and onions. Simmer for about 30 minutes while you make the dumplings. In a large bowl combine the flour and salt; mix well. Add the Crisco Shortening and water and mix well to combine. Add a little more flour if needed to make the dough easier to handle. On a floured surface, roll the dough out very thin. Cut the dough into small pieces. Taste the stock and add salt and pepper to taste. Drop the dough into the simmering stock and cook about 15 to 20 minutes, until they are done. Enjoy! |
