jmcquown wrote:
> 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.
>
This is the first time I've heard of "rolled and sliced" dumplings....
and the use of canned biscuits was the only thing I could visualize.