CREAM OF WHEAT DUMPLINGS
Use in chili or stew.
1 1/2 C. milk
1/2 tsp. salt
1 1/2 C. regular Cream of Wheat
2 T. butter
2 eggs lightly beaten
1 T. minced parsley
Combine milk and salt in saucepan and bring to a boil. Slowly
sprinkle in Cream of Wheat, stirring constantly. Cook for 2 or
3 minutes until thick. Remove from heat and stir in butter and eggs
until well mixed. Add parsley.
Drop by tablespoonful onto simmering chili or stew. Cover and
simmer for 10 to 12 minutes. Serve and enjoy.