Recipe: Green Peas and Dumplings

Hi Betty ~ After searching since you posted your request, I've found 2 recipes for you. Recipe #1 is from a cook book that I found from Asheville, NC; late 1950's or early 1960's.

Recipe #2 is from a church cook book in Dover, OH (1953).

Recipe #1 ~ PEAS AND DUMPLINGS (Ashville, NC)

3 and 1/2 cups; plus 2 tablespoons milk
salt and pepper
1 tablespoon butter
1 cup prepared biscuit mix (such as Bisquick)
1 package frozen peas, cooked

Put 3 cups milk; salt, pepper and butter in a 1 quart saucepan; bring to a slight boil. Lightly mix biscuit mix and remaining milk; cook 15 minutes or until light.
Gently mix peas and dumplings, adding more butter if ecessary. Yield: 4 to 6 servings.

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Recipe #2 ~ PEAS AND DUMPLINGS (Dover, OH)

Have plenty of liquid on either canned or fresh peas. Add 1 tablespoon butter, 1 tablespoon minced parsley, salt and sugar to taste. Put on to boil, 1 cup milk and 1/2 teaspoon salt. When boiling, add 1 cup sifted flour. Stir until smooth. Take from fire and add 1 tablespoon butter. When cool, add 2 eggs, one at a time, until smooth. Then drop batter into boiling peas. Cover and cook like dumplings.