Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vaughan Estate in McKinney, Texas in 1987.

Ingredients Edit

Dumplings Edit

Directions Edit

  1. Tear off and discard any tough stems from the greens.
  2. Bring water to a boil in a large kettle and add the onion and salt pork.
  3. Simmer 30 minutes then add greens, salt and pepper.
  4. Add 1 teaspoon of the sugar and simmer for 2 hours.
  5. Meanwhile combine cornmeal, flour, salt and the remaining sugar in a mixing bowl.
  6. Slowly add the boiling water stirring constantly.
  7. Add just enough water to make a stiff manageable mixture.
  8. Wet the palms of the hands then break off bits of cornmeal dough the size of walnuts and shape into balls.
  9. Drop balls into the boiling greens then cover and continue cooking 30 minutes.

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