PORK DUMPLINGS Name: EULA GRIBBLE Base: RETIRED ARMY WIFE Recipe: 1 PACKAGE PORK NECK BONES--1 LARGE ONION CHOPPED--PEPPER AND SALT TO TASTE-- TEASOON GARLIC POWDER--2 STALKS CELERY CHOPPED---1 LARGE CARROT CHOPPED. PUT EVERYTHING IN CROCK POT--COVER WITH WATER--COOK OVER NIGHT ON LOW. TO MAKE DUMPLINGS,REMOVE BONES AND DISCARD.POUR ALL INTO LARGE POT AND HEAT ON STOVE TO BOILING.MAY USE CANNED BISCUTS OR MAKE YOUR OWN DOUGH.TO MAKE DOUGH,MIX 2 EGGS 1/4 CUP OIL 4 CUPS ALL PURPOSE FLOUR 1/2 TEASPOON SALT , ENOUGH MILK OR WATER TO MAKE STIFF DOUGH. ROLL OUT AND CUT INTO SHORT STRIPS. DROP INTO BOILING POT AND COOK TILL TENDER . REDUCE HEAT TO ABOUT MEDIUM AFTER ALL DOUGH IS USED. FOR CANNED BISCUTS, ROLL OUT AND CUT THE SAME OR YOU MAY PINCH OFF SMALL PIECES.THIS IS CHEAP, FEEDS ALOT,TASTES GOOD,VERY FILLING,.I COOK ALOT SO HAVE ALOT OF SEASONINGS ON HAND.IF YOU HAVE IT ADD 1/2 TEASPOON POULTRY SEASON TO BROTH.