Ham and Crusty Dumplings - Recipe

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HAM AND CRUSTY DUMPLINGS

1 pkg. frozen limas, cooked
1 c. ham cubes, cooked
3 tbsp. chopped pimiento
1 tbsp. chopped onion
1 (10 1/2 oz.) can cream of chicken soup
1 1/2 c. water
1/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper

DUMPLINGS:

1 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. celery seed
1/2 tsp. poultry seasoning
1 tbsp. minced onion
1/2 c. milk
2 tbsp. corn oil

TOPPING:

1/2 c. bread crumbs
2 tbsp. butter

Toss lightly: lima beans, ham, pimiento and onion. Place in quart baking dish. Blend soup, water and seasonings, pour over ham and vegetable mixture. Bake in preheated 425 degree oven for 20 to 25 minutes. You can make the dumplings while ham is baking.

Sift together flour, salt, baking powder, celery seed and poultry seasoning. Add minced onion, milk and oil all at once. Stir until well blended. Spoon 7 or 8 on top of hot ham mixture.

Toss bread crumbs and butter together and sprinkle on the top of dumplings. Return to oven and bake another 20 to 25 minutes. Yield: 4 to 6.

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recipe reviews
Ham and Crusty Dumplings

· Mar 27 · #97459

Leigh Ann (California) says:

This was yummy. I didn't have lima beans, so I substituted kidney beans. Also subbed chopped frozen red pepper for the pimentos and used half the butter called for in the bread crumbs; it was plenty (but I crumbled up fresh bread instead of using the dried kind, if that makes a difference). I'd definitely make this again. It would be even better with the lima beans!

· Mar 27 · #97460

Leigh Ann (California) says:

P.S. Substituting the canned beans did make the dish really salty, so frozen ones would definitely work better.

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