Good Old Southern Peas And Dumplins Recipes

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OLD-FASHIONED SOUTHERN PEACHES & DUMPLINGS? RECIPE - (4.5/5)



Old-Fashioned Southern Peaches & Dumplings? Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 13

PEACHES:
3 (29-ounce) cans sliced peaches in heavy syrup (I used Delmonte)
2 1/2 cups sugar
1 tablespoon plus 1 teaspoon ground cinnamon
2 1/2 teaspoons ground nutmeg
1/4 teaspoon salt
2 cans water (use a peach can)
Juice from one large lemon (4 to 5 tablespoons)
6 tablespoons salted butter, cut into cubes
DUMPLING DOUGH:
3 cups self-rising flour (I used Gold Medal)
1/2 cup vegetable shortening (I used Crisco)
3/4 to 1 cup ice cold water, as needed

Steps:

  • Measure the flour and shortening into a large mixing bowl and place bowl in the freezer until needed. Set a colander in a large pot or Dutch oven and add the peaches to the colander, straining the liquid into the pot. Set peaches aside for now. To the pot of liquid, whisk in the sugar, cinnamon, nutmeg, salt, water, lemon juice, and butter cubes. Bring to a boil over medium-high heat; then reduce heat to medium and cook for about 25 minutes. Meanwhile, make the Dumplings: Remove bowl from freezer and cut the shortening into the flour mixture with a pastry cutter until you get a mealy consistency (fine crumbs). Gradually, drizzle in ice water while stirring, just enough for the dough to come together and form a ball. Divide the dough into 2 pieces. After the peach liquid has boiled for 25 minutes, add the peaches to it and bring back to a boil over medium-high heat. When boiling, reduce heat to medium and let cook until the dumplings are ready to drop. On a floured surface, roll out one of the balls of dough to about 1/8-inch thick. Using a pizza cutter or sharp knife, cut the dough into long strips about 1 1/2-inch wide; then cut each strip crosswise into 1 1/2-inch squares. Repeat steps for the other ball of dough. Start dropping the dumplings into the boiling peaches and syrup; gently pushing them down into syrup with the back of a spoon. When all the dumplings have been added, let cook for about 25 minutes, frequently pushing dumplings down into the syrup. When done, the dumplings should look somewhat translucent and the syrup is thickened. Serve warm or cold with whipping cream or chilled evaporated milk poured over it, topped with prepared whipped cream (or Cool Whip), or with a scoop of vanilla ice cream. NOTE: If your dumplings are a bit thick, you might need to cover the pot and cook for about 10 minutes, then finish cooking uncovered. I did not cover mine since I wanted the syrup to thicken more.

GREEN PEAS AND DUMPLINGS



Green Peas and Dumplings image

This is a nice little southern dish--great comfort food. You may use homemade drop dumplings in place of the canned biscuits if you wish. Prep time will be longer with the fresh peas and dumplings.

Provided by southern chef in lo

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs fresh green peas (frozen is fine)
3 cups water
2 teaspoons salt
1 dash pepper
1/2 cup butter or 1/2 cup margarine
1/4 cup all-purpose flour
1/2 cup evaporated milk
1 (8 ounce) package refrigerated biscuits
onion salt

Steps:

  • Shell and wash peas; drain.
  • Combine water, salt, and pepper; bring to a boil. Add peas and simmer 5 minutes.
  • Melt butter in a heavy sauce pan over low heat. Add the flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat stirring constantly until thick and bubbly. Stir the sauce into the peas.
  • Top with biscuits and sprinkle lightly with onion salt. Cover and cook 15 minutes or until the biscuits are done.

Nutrition Facts : Calories 499.1, Fat 23.4, SaturatedFat 12.2, Cholesterol 46.8, Sodium 1374.6, Carbohydrate 57, Fiber 12.4, Sugar 16, Protein 17

OLD FASHIONED CHICKEN AND DUMPLINGS



Old Fashioned Chicken and Dumplings image

This is comfort food that can't be beat!

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 20

Number Of Ingredients 13

7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
¼ cup milk
1 ½ cups all-purpose flour, divided
1 ½ teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
½ teaspoon ground black pepper

Steps:

  • In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
  • To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
  • To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g

GRANDMOTHER NELLY'S "HAM, PEAS AND DUMPLINGS (OLD RECIPE)



Grandmother Nelly's

This is an old heirloom family recipe that has been in my family for 8 generations and it has always been a family favorite as I was growing up. I have never seen another recipe like it and I want to publish this before it gets lost to posterity. The dough recipe is unique, but maybe not too unlike some French dough recipes I've seen. Yet this is something I have seen nobody else publish. It seems to be an ancient recipe and I don't want it to get lost. So here it is. Beware: the dumplings are heavy, but that is part of what I like about this dish.

Provided by Tiomarrano

Categories     One Dish Meal

Time 1h30m

Yield 12 dumplings, 12 serving(s)

Number Of Ingredients 15

1 cup water
1 cup flour (slightly heaping)
3 ounces margarine
4 large eggs
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 (12 ounce) packages frozen peas
2 tablespoons margarine
2 teaspoons sugar
1/2 teaspoon salt
2 cups water (or to cover)
2 (8 ounce) jars plum jelly or 2 (8 ounce) jars currant jelly
2 teaspoons mustard
4 tablespoons white vinegar
sliced pre-baked ham (served as part of final dish)

Steps:

  • Dough.
  • Bring water and margarine to boil in 2 qt sauce pan. Add one slightly heaping cup of flour, salt, pepper, nutmeg all at once. Stir vigorously in the pan until mixture no longer adheres to the bottom or sides of the pan. Let dough cool to luke warm. Then beat in the eggs, one at a time until the dough absorbs the egg and is no longer glossy. Do this with each egg.
  • PLEASE NOTE: you can possibly eliminate the back breaking nature of incorporating each of the eggs into the luke warm dough ball which would be the case if you do this all by hand. The process of incorporating the egg into the dough is very labor intesnsive since it takes a lot to beat until the egg(s) no longer make the dough glossy after beaten in long enough. So, you can take a shortcut by using the dough blade in your food processor and putting the WARM dough (do while dough ball from pan is still luke warm but not hot), place dough ball into the processor bowl and using your dough blade beat each egg into the dough in your food processor until the dough loses its glossiness from the egg. But if you don't have a food processor you can do the egg incorporation by hand, however it is pretty labor intensive.
  • Once the eggs are beaten into the dough, you now have completed the dumpling dough for this recipe.
  • Preparing the Dumplings and Peas.
  • Place 2 standard 12oz pkgs frozen peas into a large skillet and add WATER just to cover. Add the ¼ teaspoon of salt and the sugar and a two tablespoons of margarine. Bring peas to a simmer. Place one tablespoon of dough for each dumpling over the already simmering peas. Cover the peas and dumplings closely and keep covered while dumplings are rising).
  • Keep on simmer low enough so mixture boils only lightly, not hard and rapidly. Simmer all, covered, for 12 to 14 minutes.
  • To serve: Plate the peas and dumplings for each person, accompanied by generous slices of just baked ham. Each person can garnish with jelly sauce (below) to taste.
  • SWEET/SOUR JELLY SAUCE FOR HAM.
  • (Jelly sauce garnish that goes over the sliced, baked ham which accompanies this dish).
  • INSTRUCTIONS TO MAKE SAUCE:.
  • Mix together either currant or plum jelly, vinegar and mustard into sauce pan and blend over low heat until jelly melts. Blend and adjust ingredients to taste and keep warm until served.
  • Serve on table in a gravy bowl or similar serving container and each can spoon it over their baked Ham slices.
  • Garnish portions of sliced (already baked) ham and the peas and dumplings with the sweet/sour jelly sauce (to taste).
  • Enjoy.

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