Collard Greens with Cornmeal Dumplings

COLLARD GREENS WITH CORNMEAL DUMPLINGS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Miller Estate in Wills Point, Texas in 1992 1/4 cup bacon drippings 1 small white onion chopped 1 jalapeno pepper chopped 1 ham hock 2 teaspoons sugar 1/4 teaspoon crushed red pepper 3 pounds fresh collard greens cleaned and chopped 2 teaspoons seasoned salt 2 teaspoons garlic powder 1/4 teaspoon pepper Dumplings: 1 cup cornmeal 1/4 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1/2 cup milk 1 tablespoon melted bacon drippings In a large pot heat drippings over medium high heat. Add onion and jalapeno pepper then fry until onion is soft. Add meat and enough water to cover then bring to a boil and reduce heat to medium. Cover and simmer 1 hour. Add remaining ingredients and cook 45 minutes more. Check often and add water as needed to prevent scorching. Simmer 45 minutes. Place cornmeal in a large mixing bowl. Sift together flour, baking powder and salt then mix into cornmeal. Beat eggs and combine with cornmeal mixture. Add milk and drippings. Using a large spoon drop batter onto greens then cover tightly and simmer for 10 minute.

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