AlleyGator wrote:
> "jmcquown" > wrote:
>
>> Jill's Chicken & Dumplings from when she was age 24
>>
>> 3-1/2 chicken, cut up
>> water to cover
>> 1/2 tsp. poultry seasoning
>> 2 bay leaf
>> 2 carrots, chopped
>> 2 celery stalks, chopped
>> 1 small onion, chopped
>> 2 cans cream of chicken soup
>> 1/2 tsp. black pepper
>> drop dumplings
>>
>> Place chicken pieces in a deep pot and cover well with water. Add
>> the poultry seasoning, bay leaf, carrots, celery and onion. Bring
>> to a boil and reduce heat. Simmer 45 minutes. Remove chicken to a
>> platter and let cool.
>>
>> Let broth cool slightly; pour through a strainer into another pot.
>> Chill the broth and skim the fat from the top. Put 3 c. broth back
>> in the pan. You may need to add more later as needed. Whisk in
>> cream of chicken soup and pepper and bring to a simmer, stirring to
>> blend well.
>>
>> Meanwhile, remove the skin from cooked chicken and discard. Debone
>> chicken, tearing into bite-sized pieces. Add to the simmering
>> broth. Continue to simmer on low while you prepare the dumplings.
>> Add more broth as needed; the dumplings will thicken it.
>>
>> Drop Dumplings
>>
> OK, Jill. NO matter what you say, I won't marry you <G>.

I still don't remember a proposal, but that's okay <G>

My wife's
> recipe is similar except that she uses real, rolled and sliced
> dumpings in hers. Drop dumplings are a satanic curse. Kidding, of
> course.

LOL! I don't care for rolled dumplings and I'll tell you why. The only
people I know who do rolled dumplings use canned biscuits rolled flat and
cut into strips and rolled flat. I have nothing against canned biscuits, as
biscuits.

Jill