50 year Old Shepherd Recipes Venture into the kitchens of the past if you dare by trying these old fashioned recipes of a bygone generation of Shepherd homemakers.
BLACK EYED PEAS AND CORN MEAL DUMPLINGS- Mrs. C. H. Prudhomme 1956
Cook peas the long slow pork-seasoned way until almost done. Add water, if necessary, to bring liquid ½” above level of peas. Have them boiling to receive dumplings.
Corn Meal Dumplings:
Sift together in a bowl ½ cup flour and 1 tsp. salt. Stir in ¾ cup of corn meal and 1 Tbsp. melted shortening. Stir in just enough to moisten dry ingredients. Drop batter by spoonsful into pot of boiling peas. Cover and boil gently for 15 minutes. No peeking!