Cowheel Soup

I know that it is Sunday, and it is Buffet-style cooking today; but I have I love soup and I want to share my cowheel soup recipe with you.

COWHEEL SOUP WITH CINNAMON DUMPLING

2          lbs cowheels, cleaned
1          tbs ground herb seasoning
3          cloves garlic, minced
1          large onion, chopped
1/3       cup chopped chive
1          pimento pepper, chopped
2          sprigs thyme
1          hot pepper
2          lbs ground provisions, peeled and cut into two inch pieces
1          tsp  freshly ground black pepper and a pinch of salt

Place cowheels into a large soup pot and add herb seasoning, cover with about 8 cups water, add garlic, onion, chive, peppers and thyme. Boil until cowheels are tender, about two hours.  Remove any excess fat, add provisions and cook until tender, about 15 minutes. Season with salt and black pepper.

 

CINNAMON DUMPLINGS

2 cups flour
1 tsp butter
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Place all ingredients in a mixing bowl and rub butter into flour until mixture is grainy; lowly add water and knead to a stiff dough. Cover and let rest for about 30 minutes. Divide dumpling dough into two pieces, roll each piece into a rope-like shape about 12 inches in length, cut into two-inch lengths and drop into boiling soup

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