¾ cup plus 1 Tablespoon flour
1 ½ teaspoon baking powder
¼ teaspoon salt
¼ cup chopped fresh parsley
½ cup 1% lowfat milk
Mix flour, baking powder, and salt in a medium bowl. Stir in the parsley. Add the milk just until blended. These can top a stew or chili.
To finish cooking, drop into 12 dollops on top in a covered pot. Cook 5 minutes, then cover the pot and cook 10 minutes more or until a toothpick in the dough comes out clean.
Ooh! DoughBoys! Soldiers! All our heroes will love these.
Nancy Lee Badger
29. October 2009 at 12:03
The season for beef stew and chili is rapidly approaching. I am keeping a copy of this recipe to make my meal complete. I’ve tried dumplings in the past, but they did not turn out well; I did not realize I had to cook them uncovered for 5 minutes, then covered for 10 minutes more. I was covering the dish immediately! Thanks for the idea.
1. November 2009 at 00:47
As a soldier, these sound yummy!
8. November 2009 at 18:37
Who can resist a tasty doughboy?