Ladies (and anyone else who's interested):

The Creole Chicken and Dumplings recipe I raved about is from "Chef Paul
Prudhomme's Louisiana Kitchen" (1984).

It comprises three pages for the chicken and the dumplings, which I will
happily type because it's worth passing on. However, it would be a tad
easier for my finigers to send you the scanned pages by email if that would
work for you. Or I could mail you (gasp!) paper copies!

Seriously, I will <happily> type it out for a post if you prefer. Your
wishes are my command.

Fleece