"sf" > wrote in message
...
> On Sat, 2 Jan 2010 16:03:53 -0700, "Janet Bostwick"
> > wrote:
>
>>
>>"jmcquown" > wrote in message
...
>>> I've got 4 chicken leg quarters simmering on the stove covered with
>>> water.
>>> I tossed in a couple of bay leaves and salt & pepper. Once the chicken
>>> is
>>> tender (about 30 minutes) I'll remove it from the pot and skin and
>>> debone
>>> it. I'll chill the broth and skim the fat off the top. Then I'll add
>>> the
>>> meat back to the pot with the broth and add a diced onion, celery and
>>> carrots. I'll add sage and thyme and let it cook down a bit.
>>>
>>> Dumplings are the typical addition in the southern U.S., but either one
>>> will thicken the stew. And they're both equally good What say you?
>>>
>
>>What do your dumplings look like? As a Northerner, when I say dumpling, I
>>mean a little round piece of dough. But when I see cooking shows with
>>Southern cooks, the dumplings they make are sheets of dough cut in strips.
>>That's what I call chicken and noodles. Either sounds good, just
>>wondering.
>
> I voted for dumplings in chat... the poofy Northern style of course,
> but on second thought she's probably going to use it for lunch
> (leftovers) so noodles would probably be better the better choice for
> reheating.
>
My dumplings are always the "poofy northern style" LOL But I went with the
noodles simply because I didn't feel like making dumplings And yes, I
made a big batch so I've got leftovers in the freezer to take for lunch.

Tomorrow I'm making chuck roast with roasted potatoes & carrots. And maybe
a batch of chili with cornbread. Hmmmm.

Jill