biig wrote:
>
> ~patches~ wrote:
>
>>All this talk about chicken & dumplings followed by lasagne! What am I
>>to do? It is cold, grey & icky here today so either would go over well.
>> I get the recipe of the day directly to my email and today's recipe
>>was chicken soup & dumplings so I took that as an omen but still
>>lasagne... Lasagne would be more works as I would make up several trays
>>but the work would go fast, be rewarding, and give me a cooking goal for
>>today. But the chicken soup & dumplings would be comfort food. See
>>what you guys have done? Now I have to make a decision! Maybe I should
>>just do both 
>
>
> Hi Patches
>
> What recipe list is this. I'm always interested in variations of
> chicken and dumplings. Would you be willing to forward it to me? My
> addy is not munged...thanks....Sharon (down south lol)
Some of the recipes need a little tweeking and others are pretty good.
If you go to http://myfree.com you can sign up for newsletters.
ArcaMax
has a recipe newsletter that gives a menu for
an entire meal including the grocery list. To subscribe to the recipe
or other newsletters go to:
http://www.arcamax.com/cgi-bin/reg?source=1206
----
Here's the recipe from cooking daily
Recipe of the Day From Our Readers: Chicken Soup & Dumplings
8 cups water
2 pounds chicken wings
1 large (1 cup) onions, chopped
1-teaspoon salt
3/4-teaspoon pepper
1 bay leaf
3 carrots (1 1/2 cups), sliced
2 ribs (1 cup) celery, chopped
1/2-teaspoon garlic salt
Dumplings Ingredients:
1-cup all-purpose flour
1 1/2 teaspoons baking powder
1/4-teaspoon salt
2 tablespoons cold Land O LakesŪ Butter
1/2-cup milk
3 tablespoons chopped fresh parsley
Place water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2
teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over
high heat until mixture comes to a full boil (10 to 15 minutes).
Reduce heat to low. Cover; cook until chicken is tender and comes off
the bone (1 to 1 1/2 hours). Remove chicken from broth. Cool chicken
slightly; remove from bones. Discard bones and skin. Strain broth.
Return chicken and broth to saucepan. Add remaining onions, pepper and
all remaining soup ingredients. Cook over high heat until mixture
comes to a boil (10 to 15 minutes). Reduce heat to low. Cook until
heated through (5 to 10 minutes). Meanwhile, stir together flour,
baking powder and 1/4 teaspoon salt in small bowl; cut in butter until
mixture resembles coarse crumbs. Stir in milk and parsley. Drop
mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes.
Uncover; continue cooking 10 minutes.
Yield: 6 (1-cup) servings - 1 hrs. 45 min.