~patches~ wrote:
>
> 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 Lakes® 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.

Thanks....I'll try to get into that site....thanks for the recipe
too...Sharon