Dumplings
& Creamy Onion Gravy
I have a dumpling recipe that I
make up and then pour a creamy onion gravy over. They could probably
be added to a chicken soup immediately before serving, but I wouldn't
cook them in the soup. I think they would become over cooked.
Dumplings
2 c. DP Baking Mix
2 T. Egg Replacer
3/4 c. water (add more as needed if they
come out too thick & sticky)
1 pkt. G. Washington's Golden Seasoning
Garlic Salt & Onion Salt to taste
Mix all ingredients until they are about
the consistency of cookie dough. Drop by teaspoon-full into boiling
water. Boil until they float then remove from water. Rinse if
necessary.
Creamy Onion Gravy
2 T. Butter
2 T. Corn Starch
1/2 c. onions
1/2 c. Farm Rich
1/2 c. Water
1 t. Paprika
salt & pepper to taste
2 T. Sour Cream
Melt butter in skillet. Add onions and
cooked until caramelized (this gives the gravy a wonderful flavor).
Stir in corn starch. I mix the Farm Rich and Water into one measuring
cup then add a little at a time to the onion/cornstarch mixture to
avoid lumps. Add Paprika, salt & pepper. Cook until thickened then
add the sour cream immediately before pouring over your dumplings.
We get about 4 servings from this.
Phe for the Dumplings are: Total Recipe:
20.85 mg. (1.4 exchanges), Per Serving: 5. 2 mg. (0.3 exchanges).
Phe for the gravy is: Total Recipe 100.6
mg. (6.7 exchanges), Per Serving: 25.2 mg (1.7 exchanges)
We usually serve this with a salad &
vegetable for a great, very filling low pro meal. My husband I also
have Chicken Paprika and high pro dumplings with a similar, high
pro gravy. I can pass those recipes along also if you wish.
** Recipe from Denise Rogers
Robby & Andy, both PKU
Ohio
