3 lbs. beef or pork short ribs, cut up
1 c. catsup
1 c. water
1 tbsp. sugar
4 1/2 tsp. horseradish
2 or 3 bay leaves
4 1/2 tsp. prepared mustard
Few drops Tabasco
1 tbsp. vinegar
1/4 tsp. pepper
1 tsp. salt
1 tbsp. Worcestershire sauce
2 med. onions
Parsley dumplings

ONE DAY AHEAD: Place short ribs in large bowl. I like to parboil ribs first to remove most of the fat. Blend catsup and all other ingredients and pour over ribs, coating pieces well. Refrigerate overnight.

NEXT DAY: Simmer, covered for 1 1/2 hours (if parboiled, just until sauce cooks down a bit), cool, then refrigerate and remove fat (not necessary if parboiled). Skim off fat and reheat to simmering, add dumplings and cook covered until dumplings cooked.

DUMPLINGS: Combine 2 cups flour, 4 teaspoons baking powder, 1 teaspoon salt. Cut in 1 tablespoon shortening until well blended. Stir in 1/4 cup snipped parsley. Add 1 cup milk all at once stirring quickly to make a sticky dough. Drop into stew.