By ANDREW ARMSTRONG / Recipe Columnist

I know it is not summer, but it will not be long. That is why I chose to include an ice cream recipe. I hope you are all well and are surviving the current pollen count.

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Dumplings for Soup

1 cup of flour

1 teaspoon of salt

2 teaspoons of baking powder

½ a cup of butter, melted

Milk, as needed

Mix and sift the dry ingredients. Blend in the butter and some milk, just enough to hold the dough together. Drop by spoonfuls into hot stews or soups. Cook covered for 20 minutes.

Crab Gumbo

1½ pounds of crab meat

3 medium onions, chopped

2 pounds of okra, chopped

1 stick of butter

2 garlic cloves, crushed

1 teaspoon of thyme

1 bay leaf

1 large can of tomatoes, diced

1 cup of celery with leaves, chopped

1 tablespoon of red pepper

½ a teaspoon of parsley

Salt and pepper to taste

In a large pot saute the vegetables, herbs and butter, then add the tomatoes and the crab. Stir in 1½-2 quarts of water. Bring to a boil, then cover and reduce to a simmer. Cook for 1 hour and serve with rice.

Watermelon Sherbet

Cut one watermelon in half, scoop out the pulp and juice it. Use one cup of sugar, one cup of water and half a lemon for every pint of juice used. This flavoring also pairs well with fresh mint. Pour into your ice cream freezer. Once frozen, pour into one of the rinds and serve.

Pork Balls

1 cup of water

½ pounds of pork

3 tablespoons of rice, uncooked

1/3 a cup of milk

1 onion, chopped

1 teaspoon of salt

¼ a teaspoon of black pepper

½ of one bell pepper, chopped

1 small jar of pimento

1 can of tomato soup

1 cup of water

Preheat the oven at 350 degrees. Mix the first eight ingredients together. Using your own desired size, form the mixture into balls. Place in a greased casserole dish. Mix the remaining ingredients together and pour over the pork balls. Bake for one hour at 350 degrees.