Robbie M. Alford, Central Office
- 1 ham bone
- 1/2 tsp Tony’s Creole® seasoning
- 1/4 tsp garlic salt
- 1/4 tsp black pepper
- 3/4 cup whole milk
- 1 1/2 cup plain flour
- 3 eggs
Boil bone from ham with enough water to cover. Remove meat from bone and break in small pieces. Add Tony’s Creole® seasoning, garlic salt and black pepper. Bring this to a boil. Beat eggs; add milk and slowly add flour until it is thick enough to drop from spoon into boing broth. Cook like chicken dumplings.
Cover and let set awhile before serving.
Serve with a green salad for a meal.