Peas & Dumplings

Make dumplings first:
3 eggs (beaten)
½ c. milk
Salt & pepper
Add flour to eggs, milk, salt & pepper until thick.

Next make the juice:
1 can peas & juice
1 can water
¼ lb. butter
Salt & pepper

In a 3-qt. pan bring juice to a boil, dip a teaspoon into the hot juice and then into dumpling mix, drop a teaspoon full of dumpling mix into the juice.
Cook until done.

Irene Keck’s recipe

Priscilla Keck
Decorah