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Menu for All things Dumbballs,
a dinner honoring the late David Ireland.

warming up the crowd with...

Sausage Dumbballs
Makes 5 dozen.

3 c. Bisquick
1lb. Ground Sausage (mild)
1lb. Sharp Cheddar Cheese Shredded

Combine ingredients and form into 1" diameter balls. Bake at 350˚ for 12-15 minutes on the middle rack of the oven.


Olive Dumbballs
Makes 3-4 dozen.

2 cups sharp cheddar cheese, grated
1 cup flour
½ tsp paprika1/4 lb. butter
3-4 dozen small stuffed olives

Combine all ingredients except olives. Mix very well, chill. For each puff, use a generous teaspoon and shape into a ball. Push finger into center and make a deep impression. Put olive in and shape the dough around to fully cover the olive. Bake into preheated oven 400 degrees for 15 minutes. Do not brown.

to feed the masses...

Vegetable Soup with Dumbballs
for 6 servings
Thank you Joy of Cooking!
For the 3 cups of stock in the recipe, use 2 cups diced vegetables.
Bring to a boil over high heat, in a soup pot:
3 cups Vegetable stock
¼ cup diced onions
¼ cup diced carrots
¼ cup sliced celery
¼ cup diced potatoes
¼ cup 1-inch pieces green beans
¼ cup corn kernels
¼ cup baby peas
¼ cup baby lima beans
¼ cup chopped green cabbage (optional)
1 clove garlic, minced
1 teaspoon tomato paste or ½ cup chopped drained canned or stewed tomatoes
Reduce the heat to low and simmer for 10 minutes. Stir in:
2 tablespoons chopped fresh parsley
Salt and ground black pepper to taste
In another bowl mix together
2 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
Bring just to a simmer in a small saucepan:
3 tablespoons butter
1 cup milk
Add to the dry ingredients. Stir with a fork or knead by hand 2 to 3 times until the mixture just comes together. Divide the dough into about 18 puffy dumplings. Roll each piece of dough into a rough ball. Gently lay the formed dumplings on the surface of your stew, cover, and simmer for 10 minutes. Serve immediately.

or

Chicken Fricasse with Dumbballs
for 15 servings
Thank you Joy of Cooking!
Rinse and pat dry:
10 to 13 pounds chicken parts
Separate the legs into thighs and drumsticks; cut each breast half diagonally in half through the bone. If you wish, remove the skin. Sprinkle the chicken with:
Salt and ground black or white pepper to tase
Heat in a heavy 8-10 inch skillet in 3 divided batches over medium heat until fragrant and golden:
12 tablespoons unsalted butter
Place as many chicken pieces in the pan as will fit comfortably and cook, turning once, until pale, 3 to 5 minutes on each side. Remove the chicken to a plate and brown the remaining pieces in the same manner. Add to the fat in the pan:
4 and ½ cup chopped onions
Cook, stirring occasionally, until the onions are tender but not browned, about 5 minutes. Stir in:
1 cup all-purpose flour
Cook, stirring, for 1 minute, then remove the pan from the heat and whisk in:
6 cups hot water
5 ½ cups chicken stock
Whisking constantly, bring the mixture to a boil over high heat. Add:
24 ounces mushrooms sliced
9 medium carrots, peeled and diced
6-9 large or medium celery stalks, diced
1½ teaspoon dried thyme
1 tablespoon salt
1½ teaspoon ground black or white pepper
Return the chicken pieces with all accumulated juices to the pan and bring to a simmer. Reduce the heat so that the liquid barely bubbles. Cover tightly and cook until the dark meat pieces exude clear juices when pricked with a fork, 20-30 minutes. Skim off the fat from around the sides of the pan with a spoon. If you wish, stir in:
¾ to 1½ cup heavy cream
Season to taste with:
Salt and ground white or black pepper
Several drops of fresh lemon juice
In a large bowl mix together
2 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
Bring just to a simmer in a small saucepan:
3 tablespoons butter
1 cup milk
Add to the dry ingredients. Stir with a fork or knead by hand 2 to 3 times until the mixture just comes together. Divide the dough into about 18 puffy dumplings. Roll each piece of dough into a rough ball. Gently lay the formed dumplings on the surface of your stew, cover, and simmer for 10 minutes. Serve immediately.

to finish...

Peanut Butter Chocolate Dumbballs
Mix thoroughly
½ cup white sugar
½ cup white syrup
Heat over low heat until sugar is melted. Do not boil.
Add and mix well
1 cup peanut butter
½ teaspoon Rice Krispies
Form in patties and cool on wax paper.
For the chocolate ganache
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Place the chocolate into a medium bowl. heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Dip the peanut butter balls into the ganache. Cool individually on wax paper.