Fresh Pork And Corn Dumplings
|Fresh pork backbone||3 Pound|
|Hot red pepper||1 Small|
|Salt||1 1⁄2 Teaspoon|
|Cornmeal||2 Cup (32 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
Place pork in 4-quart kettie; add 2 quarts water, red pepper, sage and 1 teaspoon salt.
Cover; bring to boil.
Simmer for 3 hour:; or until pork is tender.
Remove pork from kettlo; reserve liquid in kettle, keeping hot.
Brown pork in 350-degree oven.
Com- bine cornmeal, flour, remiiining salt and baking pow- der; stir in 1 cup boiling water and 1 cup reserved liquid.
Form into egg-sized dumplings; drop into re- maining hot liquid in kettle.
Cover; simmer for 45 minutes.