HAM BONE SOUP/DUMPLINGS 

HAM BONE SOUP/DUMPLINGS
Left over HAM BONE with Pan Drippings
Place bone and drippings into a large pot and cover with water
Boil on medium low for 1 hour. Then remove bone and pick any ham pieces off and set aside. Strain the ham stock and pour back into the pot. Return it to the heat to get it to a rolling boil. While your broth is heating, add
1/2 teaspoon or more of CREOLE SEASONING
Fresh ground PEPPER to taste
SPOON-DROP-DUMPLINGS
3 EGGS
3/4 cup MILK
pinch of SALT
2 cups (approximately) ALL PURPOSE FLOUR
Beat eggs slightly. Stir in salt and milk. Then add flour and stir together. Drop in boiling broth by spoon fulls. Allow the dumplings to cook for at least 10 minutes. Then turn on low and add the ham. Add a couple of dashes of your favorite hot sauce. (I used LOUISIANA HOT SAUCE)