Categories: Meats 
      Yield: 6 servings 
  
      1    Thick slice of ham, 2 to 3               DUMPLINGS: 
           -lbs.                               2 c  Flour 1 egg 
           (precooked or boiled until          4 ts Baking 3 tablespoons 
           -tender)                                 Powder               melted 
           Country dried apples or                  -butter 
           Unsweetened pie-sliced            1/4 ts Pepper milk 
           -apples                             1 ts Salt 
      2 tb Brown sugar                     
  
  Apples and buttons, this best-known of all Pennsylvania Dutch dishes is 
  called. Truly a meal in itself, it contains proteins, starch and 
  carbohydrates in a giant slab of ham surrounded by raised dumplings and 
  stewed apples. 
   
  To prepare, add apples and their liquid to ham and boil for one hour. If 
  dried apples are used, they should be soaked overnight first. Add brown 
  sugar. Prepare dumplings by sifting together flour, baking powder, salt and 
  pepper. Stir in well-beaten egg, butter and enough milk to make a stiff but 
  moist batter. Drop batter by large spoonfuls into main dish, cover tightly 
  and steam for about 20 minutes. Frozen oven-ready yeast biscuits may be 
  substituted for the dumpling batter.