Heya folks,

I am turning my leftover roast chicken into creamy chicken and
dumplings tonight. I also had a single uncooked chicken breast which
is now poaching..I will add that to the pot when I turn this into
chicken and dumplings.

I am using the recipe that Bob Terwilliger posted here some time ago,
maybe with modifications to use what I have in my pantry right now.

What do you all do with leftover roast chicken, if you do anything at
all besides eat it?

Christine

Chicken and Dumplings with Aromatic Vegetables (Cooks Illustrated)
Serves 6 to 8

A touch of heavy cream gives the dish a more refined look and rich
flavor,
but for a weeknight dinner, you may want to omit it. If you are in a
hurry,
you may poach boneless chicken breasts in low-sodium canned stock,
then pull
the breast into large pieces, and skip step 1 below.

Poached Chicken with Creamed Gravy and Aromatic Vegetables
1 large roasting chicken, 6 to 7 pounds
large onion, cut into large chunks
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1-by-1/2-inch pieces
4 carrots, peeled and cut into 1-by-1/2-inch pieces
6 boiling onions, peeled and halved
4 tablespoons softened butter or chicken fat from the cooked chicken
6 tablespoons all-purpose flour
1 teaspoon dried thyme leaves
2 tablespoons dry sherry or vermouth [I prefer sherry or Madeira]
1/4 cup heavy cream (optional, but I always use it)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper

Baking Powder Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoons butter
1 cup milk

Preliminary: Cut up chicken as follows:
Cut off legs, separate thighs and drumsticks. Cut off wings. Cut off
breasts
and separate. Cut along ribs on both sides to remove back. Reserve
breasts, thighs, and drumsticks. Hack remainder (wings, back, breast
bones,
and ribs) into 1- to 2-inch pieces.

1. For the chicken: Heat deep 11- or 12-inch skillet or Dutch oven
over
medium-high heat. Add hacked-up chicken pieces (back, neck, and wings)
and
onion chunks; saute until onion softens and chicken loses its raw
color,
about 5 minutes. Reduce heat to low, cover, and continue to cook until
chicken pieces give up most of their liquid, about 20 minutes.
Increase heat
to medium-high, add 6 cups hot water, chicken parts (drumsticks,
thighs, and
breasts), bay leaves, and 3/4 teaspoon salt, then bring to simmer.
Reduce
heat; continue to simmer, partially covered, until broth is flavorful
and
chicken parts are just cooked through, about 20 minutes longer. Remove
chicken parts and set aside. When cool enough to handle, remove meat
from
bones in 2- to 3-inch chunks. Strain broth, discarding chicken pieces.
Skim
and reserve fat from broth and set aside 4 cups of broth, reserving
extra
for another use.

2. While broth is cooling, bring 1/2-inch water to simmer in cleaned
skillet
fitted with steamer basket. Add vegetables; cover and steam until just
tender, about 10 minutes. Remove and set aside.

3. For the dumplings: Mix flour, baking powder, and salt in medium
bowl.
Heat butter and milk to simmer and add to dry ingredients. Mix with a
fork
or knead by hand two to three times until mixture just comes together.
Form
dough into desired shape; set aside. [The article illustrates flat
noodle-like dumplings, biscuit-like dumplings, and round puffy
dumplings. I
always ignore those instructions, and just drop spoonfuls of the dough
onto
the simmering chicken. I think the more you handle the dumpling dough,
the
more leaden it gets.]

4. Heat butter or reserved chicken fat in cleaned skillet over
medium-high
heat. Whisk in flour and thyme; cook, whisking constantly, until flour
turns
golden, 1 to 2 minutes. Continuing to whisk constantly, gradually add
sherry
or vermouth, then reserved 4 cups chicken stock; simmer until gravy
thickens
slightly, 2 to 3 minutes. Stir in optional cream and chicken and
vegetables;
return to simmer.

5. Lay formed dumplings on surface of chicken mixture; cover and
simmer
until dumplings are cooked through, about 10 minutes for strip
dumplings and
15 minutes for balls and biscuit rounds. Gently stir in peas and
parsley.
Adjust seasonings, including generous amounts of salt and pepper.
Ladle
portion of meat, sauce, vegetables, and dumplings into soup plates and
serve
immediately.


Variation:
CHICKEN AND HERBED DUMPLINGS WITH AROMATIC VEGETABLES
Follow recipe for Chicken and Dumplings with Aromatic Vegetables,
adding 1/4
cup minced soft fresh herb leaves such as parsley, chives (or scallion
greens), dill, and tarragon to dumpling mixture along with dry
ingredients.
If other herbs are unavailable, all parsley may be used.

Christine Dabney wrote:

> What do you all do with leftover roast chicken, if you do anything at
> all besides eat it?

Chicken salad
Chicken and dumplings
Pot pie
Hash (leftover potatoes, onions, peppers, any meat you want,
including chicken)

Serene
--
Spin the auto-sig generator, and she says:

"While there is a chance of the world getting through its
troubles, I hold that a reasonable man has to behave as though
he were sure of it. If at the end your cheerfulness is not
justified, at any rate you will have been cheerful." -- H.G.
Wells

"Serene" > wrote in message
...
> Christine Dabney wrote:
>
>> What do you all do with leftover roast chicken, if you do anything at
>> all besides eat it?
>
> Chicken salad
> Chicken and dumplings
> Pot pie
> Hash (leftover potatoes, onions, peppers, any meat you want, including
> chicken)
>
> Serene


I use leftover chicken in a Thai curry instead of cooking chicken from
'scratch.'

Nothing elaborate; using a curry paste, coconut milk, then adding chicken,
then vegetables which could be green beans, eggplant or bamboo shoots.

Serve with rice.

Dee Dee

Dee.Dee wrote:

> "Serene" > wrote in message
>
> ...
>
> > Christine Dabney wrote:
>
> >> What do you all do with leftover roast chicken, if you do anything at
> >> all besides eat it?
>
> > Chicken salad
> > Chicken and dumplings
> > Pot pie
> > Hash (leftover potatoes, onions, peppers, any meat you want, including
> > chicken)
>
> > Serene
>
> I use leftover chicken in a Thai curry instead of cooking chicken from
> 'scratch.'
>
> Nothing elaborate; using a curry paste, coconut milk, then adding chicken,
> then vegetables which could be green beans, eggplant or bamboo shoots.
>
> Serve with rice.


Great minds think alike, I've got something similar in the crockpot as
I write...'though my chicken wasn't roasted, I had some frozen
boneless breasts and thighs in the freezer which I browned...

It's kind of a "garbage" curry, meaning I had to use up some stuff I
had, e.g. three pounds of nice green beans, a bag of carrots, some
celery, two red bell peppers, coupla onions, head of garlic, coupla
taters, and I had a can of cheap Chinese mushrooms I wanted to use...I
used a can of red Maesri curry paste in this. I also used a quart of
home - made chicken stock...towards the end of the cooking time I'll
dump in a half pound or so of frozen peas.

It's just a spur - of - the - moment thing, but it smells very good...


--
Best
Greg

Christine Dabney wrote:

> Heya folks,
>
> I am turning my leftover roast chicken into creamy chicken and
> dumplings tonight. I also had a single uncooked chicken breast which
> is now poaching..I will add that to the pot when I turn this into
> chicken and dumplings.


[...]


Thank you, this is another one of those perfect cold weather dishes
I've got on my culinary "dance card" for a Sunday night supper.

I am going to start roasting chickens in order to make stock, so this
is very fine...I may get adventuresome and try making noodles.

--
Best
Greg

Christine wrote:

> I am turning my leftover roast chicken into creamy chicken and
> dumplings tonight. I also had a single uncooked chicken breast which
> is now poaching..I will add that to the pot when I turn this into
> chicken and dumplings.
>
> I am using the recipe that Bob Terwilliger posted here some time ago,
> maybe with modifications to use what I have in my pantry right now.
>
> What do you all do with leftover roast chicken, if you do anything at
> all besides eat it?


I like to butterfly chicken for roasting, so I'm left with a raw back, neck,
and giblets afterward. Here's one of my favorite uses for the leftover raw
parts *and* the leftover roast chicken:

Chicken-Sunchoke Soup

Back, neck, and giblets from a butterflied chicken
Olive oil (NOT extra-virgin)
Carcass from a roasted butterflied chicken
2 medium onions
3 cups chicken stock
3 medium potatoes (I used Yukon Gold)
5 medium sunchokes
1 1/2 cups soymilk
Salt
White pepper
2 lemons

Start heating a soup pot over medium-high heat, add enough olive oil to coat
the bottom, and add the raw chicken pieces. (Chop up the back if it doesn't
fit.)

While the chicken pieces are browning, chop the onions, and add them to the
pot. Sprinkle with some salt, but not too much.

If the chicken carcass still has meat on it, pull the meat off and set it
aside.

Cook for about 5 minutes, until the onions are well past translucent, then
add the chicken carcass and the chicken stock.

Cook the mixture for about 45 minutes to develop the flavors. While it's
cooking, peel and quarter the potatoes. Strain the stock through a colander,
pressing down on the solids in the colander to squeeze out all the goodness
from the bones. Return the stock to the pot, add the potatoes, and simmer
about 20 minutes, or until the potatoes are fork-tender. While the potatoes
are cooking, peel the sunchokes, halve them lengthwise, then cut them into
slices. The slices shouldn't be too thin. Drop them into water which has
been acidulated with the juice of 1 lemon.

Puree the soup, either with a stick blender or a "normal" blender, working
in batches if necessary. Return the soup to the stove, and lower the heat
to "medium-low." Add the sunchoke pieces and cook for about 20 minutes, or
until the pieces are tender.

Stir in the soymilk and just heat through. If you set aside meat from the
carcass, add it in now. Add the juice from the remaining lemon, and then
season to taste with salt and white pepper.


Bob

On Tue, 30 Oct 2007 19:56:01 -0700, Gregory Morrow
> wrote:


>Thank you, this is another one of those perfect cold weather dishes
>I've got on my culinary "dance card" for a Sunday night supper.
>
>I am going to start roasting chickens in order to make stock, so this
>is very fine...I may get adventuresome and try making noodles.

I have made this before, and while I love it, it needs some punching
up, I think. I made the Marcella Hazan roast chicken with lemons,
and I just decided to add the lemons that were in the cavity to the
broth...with the chicken. I also added one of the bay leaves that
Edrena Jones left me. I will take everything out in a short time...

I have a friend who made this also, and she felt it was a bit bland. I
am trying to remedy this. If you make this as written, let me know
what you think, and what you might add if you think it is bit blander
than you like.

Oh, and I don't use these dumplings..I use the recipe that sf gave
me..and those are really good. Maybe I will add what herbs I have here
this time...

I thought about turning this chicken into a chicken noodle soup, with
homemade noodles. I know Barb Schaller has offered a recipe for
homemade noodles, although I could be wrong. I want to try them as
well. What I really want to recreate are the Kluski type noodles you
can find in your area...you know of those? I really like them..they
are nice and thick and chewy, if cooked right.

Christine

On Oct 30, 5:56 pm, Christine Dabney > wrote:
> [snip]
> What do you all do with leftover roast chicken, if you do anything at
> all besides eat it? [snip the recipe and the rest]

1. The breasts get sliced for sandwiches.
2. Any or all parts go into fried rice or chow mein.
3. The rest goes into soup when I have homemade chicken stock to
start with.
4. Last choice (but not all that rare), some kind of creamed
treatment like a la king.

As to your recipe, I'd not have used extra lemon after roasting with
lemon. And some things just don't want to be spiced up very much;
chicken and dumplings is one of those things, in my mind. You can
always put the Louisiana red hot sauce bottle on the table..... -aem

On Tue, 30 Oct 2007 20:28:52 -0700, aem > wrote:

>And some things just don't want to be spiced up very much;
>chicken and dumplings is one of those things, in my mind.

Spiced up is not the word I would use. Just more flavorful I agree
about the spicing up of chicken and dumplings...but it needs a bit
more flavor to my mind. At least this recipe does. It may just be
salt... Or more of a thyme flavor.

I am thinking of using sherry this time....I used madeira last time. I
always have loved sherry.....

Christine

Oh pshaw, on Tue 30 Oct 2007 06:56:44p, Christine Dabney meant to say...

> Heya folks,
>
> I am turning my leftover roast chicken into creamy chicken and
> dumplings tonight. I also had a single uncooked chicken breast which
> is now poaching..I will add that to the pot when I turn this into
> chicken and dumplings.
>
> I am using the recipe that Bob Terwilliger posted here some time ago,
> maybe with modifications to use what I have in my pantry right now.
>
> What do you all do with leftover roast chicken, if you do anything at
> all besides eat it?
>
> Christine

When I make roast chicken there's rarely enough left over to do much of
anything with except perhaps sandwiches or a sandwich spread.

If I make chicken and dumplings, I usually start with a whole chicken, or
at least whole chicken parts...stewed (with aromatic vegetables and
seasonings which are discarded) particularly for the dish.

This is an interesting concoction, but not the chicken and dumplings I grew
up with and prefer. What we make is simply "chicken" and "dumplings" with
an enriched gravy/sauce. The dumplings are of the rolled type cut in
random shapes or strips.

Regareds,
Wayne

> Chicken and Dumplings with Aromatic Vegetables (Cooks Illustrated)
> Serves 6 to 8
>
> A touch of heavy cream gives the dish a more refined look and rich
> flavor,
> but for a weeknight dinner, you may want to omit it. If you are in a
> hurry,
> you may poach boneless chicken breasts in low-sodium canned stock,
> then pull
> the breast into large pieces, and skip step 1 below.
>
> Poached Chicken with Creamed Gravy and Aromatic Vegetables
> 1 large roasting chicken, 6 to 7 pounds
> large onion, cut into large chunks
> 2 bay leaves
> Salt
> 3 celery stalks, trimmed and cut into 1-by-1/2-inch pieces
> 4 carrots, peeled and cut into 1-by-1/2-inch pieces
> 6 boiling onions, peeled and halved
> 4 tablespoons softened butter or chicken fat from the cooked chicken
> 6 tablespoons all-purpose flour
> 1 teaspoon dried thyme leaves
> 2 tablespoons dry sherry or vermouth [I prefer sherry or Madeira]
> 1/4 cup heavy cream (optional, but I always use it)
> 3/4 cup frozen peas, thawed
> 1/4 cup minced fresh parsley leaves
> Ground black or white pepper
>
> Baking Powder Dumplings
> 2 cups all-purpose flour
> 1 tablespoon baking powder
> 3/4 teaspoon salt
> 3 tablespoons butter
> 1 cup milk
>
> Preliminary: Cut up chicken as follows:
> Cut off legs, separate thighs and drumsticks. Cut off wings. Cut off
> breasts
> and separate. Cut along ribs on both sides to remove back. Reserve
> breasts, thighs, and drumsticks. Hack remainder (wings, back, breast
> bones,
> and ribs) into 1- to 2-inch pieces.
>
> 1. For the chicken: Heat deep 11- or 12-inch skillet or Dutch oven
> over
> medium-high heat. Add hacked-up chicken pieces (back, neck, and wings)
> and
> onion chunks; saute until onion softens and chicken loses its raw
> color,
> about 5 minutes. Reduce heat to low, cover, and continue to cook until
> chicken pieces give up most of their liquid, about 20 minutes.
> Increase heat
> to medium-high, add 6 cups hot water, chicken parts (drumsticks,
> thighs, and
> breasts), bay leaves, and 3/4 teaspoon salt, then bring to simmer.
> Reduce
> heat; continue to simmer, partially covered, until broth is flavorful
> and
> chicken parts are just cooked through, about 20 minutes longer. Remove
> chicken parts and set aside. When cool enough to handle, remove meat
> from
> bones in 2- to 3-inch chunks. Strain broth, discarding chicken pieces.
> Skim
> and reserve fat from broth and set aside 4 cups of broth, reserving
> extra
> for another use.
>
> 2. While broth is cooling, bring 1/2-inch water to simmer in cleaned
> skillet
> fitted with steamer basket. Add vegetables; cover and steam until just
> tender, about 10 minutes. Remove and set aside.
>
> 3. For the dumplings: Mix flour, baking powder, and salt in medium
> bowl.
> Heat butter and milk to simmer and add to dry ingredients. Mix with a
> fork
> or knead by hand two to three times until mixture just comes together.
> Form
> dough into desired shape; set aside. [The article illustrates flat
> noodle-like dumplings, biscuit-like dumplings, and round puffy
> dumplings. I
> always ignore those instructions, and just drop spoonfuls of the dough
> onto
> the simmering chicken. I think the more you handle the dumpling dough,
> the
> more leaden it gets.]
>
> 4. Heat butter or reserved chicken fat in cleaned skillet over
> medium-high
> heat. Whisk in flour and thyme; cook, whisking constantly, until flour
> turns
> golden, 1 to 2 minutes. Continuing to whisk constantly, gradually add
> sherry
> or vermouth, then reserved 4 cups chicken stock; simmer until gravy
> thickens
> slightly, 2 to 3 minutes. Stir in optional cream and chicken and
> vegetables;
> return to simmer.
>
> 5. Lay formed dumplings on surface of chicken mixture; cover and
> simmer
> until dumplings are cooked through, about 10 minutes for strip
> dumplings and
> 15 minutes for balls and biscuit rounds. Gently stir in peas and
> parsley.
> Adjust seasonings, including generous amounts of salt and pepper.
> Ladle
> portion of meat, sauce, vegetables, and dumplings into soup plates and
> serve
> immediately.
>
>
> Variation:
> CHICKEN AND HERBED DUMPLINGS WITH AROMATIC VEGETABLES
> Follow recipe for Chicken and Dumplings with Aromatic Vegetables,
> adding 1/4
> cup minced soft fresh herb leaves such as parsley, chives (or scallion
> greens), dill, and tarragon to dumpling mixture along with dry
> ingredients.
> If other herbs are unavailable, all parsley may be used.
>
>
>
>



--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

On Wed, 31 Oct 2007 03:54:47 GMT, Wayne Boatwright
> wrote:

>This is an interesting concoction, but not the chicken and dumplings I grew
>up with and prefer. What we make is simply "chicken" and "dumplings" with
>an enriched gravy/sauce. The dumplings are of the rolled type cut in
>random shapes or strips.

What was your enriched gravy sauce?
The dumplings I am making are dropped dumplings.. I had very good luck
with sf's recipe....

But tell me more..about rolled dumplings..I could change my mind..LOL.
I haven't really started to make the dumplings yet..

Christine

Oh pshaw, on Tue 30 Oct 2007 09:06:13p, Christine Dabney meant to say...

> On Wed, 31 Oct 2007 03:54:47 GMT, Wayne Boatwright
> > wrote:
>
>>This is an interesting concoction, but not the chicken and dumplings I
>>grew up with and prefer. What we make is simply "chicken" and
>>"dumplings" with an enriched gravy/sauce. The dumplings are of the
>>rolled type cut in random shapes or strips.
>
> What was your enriched gravy sauce?
> The dumplings I am making are dropped dumplings.. I had very good luck
> with sf's recipe....
>
> But tell me more..about rolled dumplings..I could change my mind..LOL.
> I haven't really started to make the dumplings yet..
>
> Christine

Christine,

This is essentially the recipe for C&D I grew up on. I sat my grandmother
down one day (decades ago) and we talked through how she made it. I know
some folks who add a tad of baking powder to the dumpling mixture (1/4-1/2
teaspoon) because they like them "puffier"; however, we don't. You'll also
note that all vegetables are discarded after cooking the chicken. This is
pure Chicken and Dumplings.


* Exported from MasterCook *

Stewed Chicken with Rolled Dumplings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stewing chicken -- cut in pieces
1 quart chicken broth
1 pint water
2 ribs celery -- cut in 2-inch lengths
2 carrots -- cut in 2-inch lengths
1 onion -- quartered, skin left on
1 teaspoon whole peppercorns
1 teaspoon whole coriander seeds
1 teaspoon dried thyme
1 bay leaf
1/2 bunch fresh parsley
-------------------------------------------
1/3 cup butter
1/2 cup flour
1 Cup milk
1 Cup Half and Half
-------------------------------------------
3 cups flour
1/4 cup shortening
1 teaspoon salt
1 cup milk

Combine chicken, broth, water, vegetables, and seasonings in a large
kettle. Bring to a slow simmer and cook for 1-1/2 to 2 hours, or until
chicken is very tender. Remove from heat and allow to cool to lukewarm.

Remove chicken from broth. Remove skin and bones from chicken, tearing
meat into bite size pieces. Reserve in a separate bowl moistening the meat
with some of the broth.

Strain remaining broth and reserve. In the same kettle, Make a roux with
the butter and flour and cook until lightly colored. Gradually stir in
milk and cream until smooth. Gradually stir in broth. Bring mixture to a
slow boil and cook until slightly thickened.

Meanwhile, combine flour and salt and cut shortening into flour mixture.
Pour most of the milk into flour mixture, stirring with a fork. Work dough
until smooth, adding additional milk as needed.

On a well-floured surface, roll dough 1/8-inch thick or thinner and cut
into strips 1 x 2 inches, or as desired. Drop half the dumplings, one at a
time, into simmering broth. Cook 10-12 minutes, stirring frequently, then
remove cooked dumplings to a plate. Repeat with 2nd half of dumplings.

When second half of dumplings are cooked, return the first batch of
dumplings and the chicken and broth to the pot, along with 1/2 cup chopped
fresh parsley. Stir mixture gently to combine, and continue cooking over
low heat until mixture has returned to a simmer.

May be plated in the kitchen, or turned into tureen and served at table.

Hope you try it sometime and enjoy it!

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

On Oct 30, 9:56 pm, Christine Dabney > wrote:
> Heya folks,
>
> I am turning my leftover roast chicken into creamy chicken and
> dumplings tonight. I also had a single uncooked chicken breast which
> is now poaching..I will add that to the pot when I turn this into
> chicken and dumplings.
>
> I am using the recipe that Bob Terwilliger posted here some time ago,
> maybe with modifications to use what I have in my pantry right now.
>
> What do you all do with leftover roast chicken, if you do anything at
> all besides eat it?

One of my husband's childhood favorites: Chicken Divan. I'm sure
Campbell's web site has the recipe. We don't bake the broccoli along
with the casserole, however; we nuke it gently and serve it with the
Chicken Divan. And if the original recipe uses cream of mushroom,
we substitute cream of chicken. We work from a recipe card written
out in my mother-in-law's handwriting, so I'm not sure exactly what
the canonical recipe is.

I can't say it's good, although it's somehow hypnotic and I actually
enjoy
eating it once in a while. And it's definitely not healthful. But
you asked
what we do.

Oh, and we also sometimes do chicken and dumplings from the Joy of
Cooking, but that's no help.

Cindy Hamilton

"Wayne Boatwright" > wrote
> This is essentially the recipe for C&D I grew up on. I sat my grandmother
> down one day (decades ago) and we talked through how she made it. I know
> some folks who add a tad of baking powder to the dumpling mixture (1/4-1/2
> teaspoon) because they like them "puffier"; however, we don't. You'll
> also
> note that all vegetables are discarded after cooking the chicken. This is
> pure Chicken and Dumplings.
>

I would like to see a photo if you ever are inclined to take one, of this
dish.
I have never seen rolled dumplings and am curious about how they come out.

Wayne Boatwright wrote:
> Oh pshaw, on Tue 30 Oct 2007 09:06:13p, Christine Dabney meant to
> say...
>
>> On Wed, 31 Oct 2007 03:54:47 GMT, Wayne Boatwright
>> > wrote:
>>
>>> This is an interesting concoction, but not the chicken and
>>> dumplings I grew up with and prefer.
>
> This is essentially the recipe for C&D I grew up on. I sat my
> grandmother down one day (decades ago) and we talked through how she
> made it. I know some folks who add a tad of baking powder to the
> dumpling mixture (1/4-1/2 teaspoon) because they like them "puffier";
> however, we don't. You'll also note that all vegetables are
> discarded after cooking the chicken. This is pure Chicken and
> Dumplings.
>
Snipped lovely recipe. This is what I know as Chicken & Dumplings, too,
Wayne! I do, however, make small drop dumplings instead. (For stews, beef
or chicken, which include vegetables I like big, fluffy light dumplings.
For "chicken & dumplings" they must be smaller and more doughy.)

Jill

Wayne Boatwright wrote:
> Oh pshaw, on Tue 30 Oct 2007 06:56:44p, Christine Dabney meant to
> say...
>
>> I am using the recipe that Bob Terwilliger posted here some time ago,
>> maybe with modifications to use what I have in my pantry right now.
>>
>> Christine
>
> If I make chicken and dumplings, I usually start with a whole
> chicken, or at least whole chicken parts...stewed (with aromatic
> vegetables and seasonings which are discarded) particularly for the
> dish.
>
> This is an interesting concoction, but not the chicken and dumplings
> I grew up with and prefer. What we make is simply "chicken" and
> "dumplings" with an enriched gravy/sauce. The dumplings are of the
> rolled type cut in random shapes or strips.
>
> Regareds,
> Wayne
>

I agree, Wayne. What Chris re-posted from Cooks Illustrated may be a great
recipe but it's not what I know as Chicken & Dumplings, either. There's no
sherry added. If I add vegetables towards the end (to keep in the finished
dish) I just call it chicken stew and make big fluffy drop dumplings.

Jill

"cybercat" > wrote in message
...
>
> "Wayne Boatwright" > wrote
>> This is essentially the recipe for C&D I grew up on. I sat my
>> grandmother
>> down one day (decades ago) and we talked through how she made it. I know
>> some folks who add a tad of baking powder to the dumpling mixture
>> (1/4-1/2
>> teaspoon) because they like them "puffier"; however, we don't. You'll
>> also
>> note that all vegetables are discarded after cooking the chicken. This
>> is
>> pure Chicken and Dumplings.
>>
>
> I would like to see a photo if you ever are inclined to take one, of this
> dish.
> I have never seen rolled dumplings and am curious about how they come out.

I once read a story in The Good Old Days magazine about a young man who
moved away from home and found all the chicken and dumplings he ate outside
of his home to be inedible. He finally asked his grandmother about
this...or maybe it was his mother...can't remember. The woman laughed and
said they made chicken and "dumplings" whenever they had leftover pie crust.
They cut the crust into squares and tossed them in the pot with the chicken
to cook.

One time on Usenet, Christine Dabney > said:
> Heya folks,
>
> I am turning my leftover roast chicken into creamy chicken and
> dumplings tonight. I also had a single uncooked chicken breast which
> is now poaching..I will add that to the pot when I turn this into
> chicken and dumplings.
>
> I am using the recipe that Bob Terwilliger posted here some time ago,
> maybe with modifications to use what I have in my pantry right now.
>
> What do you all do with leftover roast chicken, if you do anything at
> all besides eat it?

<snipo>

Your chicken and dumplings sound wonderful, but we never have
that much left over from one roasted chicken. Usually there's a
little breast meat left, but I commandeer that for lunch the next
day -- best chicken sandwich ever... :-)

--
Jani in WA

On Oct 31, 12:35 pm, (Little Malice) wrote:

> Your chicken and dumplings sound wonderful, but we never have
> that much left over from one roasted chicken. Usually there's a
> little breast meat left, but I commandeer that for lunch the next
> day -- best chicken sandwich ever... :-)

When I roast chicken, I always roast two of them. It's not much more
work,
and there are plenty of leftovers.

Cindy Hamilton

Christine wrote:

> Spiced up is not the word I would use. Just more flavorful I agree
> about the spicing up of chicken and dumplings...but it needs a bit
> more flavor to my mind. At least this recipe does. It may just be
> salt... Or more of a thyme flavor.
>
> I am thinking of using sherry this time....I used madeira last time. I
> always have loved sherry.....


1. Yes, it probably needs more salt.

2. Yes, use sherry. I tend to use sherry with chicken and Madeira with
turkey.

3. The REAL problem is that you're starting off with a roast chicken rather
than a raw one. Almost all of the liquid in the original recipe is the
liquid given off as the chicken cooks; all that liquid and flavor is lost
because you started off with a roast chicken.

In short, try FOLLOWING THE RECIPE before you criticize it! :-)

Bob

On Tue, 30 Oct 2007 18:56:44 -0700, Christine Dabney
> wrote:

>What do you all do with leftover roast chicken, if you do anything at
>all besides eat it?

sandwiches
chicken salad
casseroles
chicken a la king
pull apart and heat with barbecue sauce -- eat it on hamburger buns or
atop baked potatoes
enchiladas
burritos

Tara

Christine Dabney > wrote in
:


>
> What do you all do with leftover roast chicken, if you do anything at
> all besides eat it?
>


Indian curry, pie, quiche, soup, sandwiches, fried rice/noodles

K

Christine Dabney wrote:
>
> Heya folks,
>
> I am turning my leftover roast chicken into creamy chicken and
> dumplings tonight. I also had a single uncooked chicken breast which
> is now poaching..I will add that to the pot when I turn this into
> chicken and dumplings.
>
> I am using the recipe that Bob Terwilliger posted here some time ago,
> maybe with modifications to use what I have in my pantry right now.
>
> What do you all do with leftover roast chicken, if you do anything at
> all besides eat it?

Freeze it for another meal.
Make soup with it.
Make a chicken pie.

>
> Christine
>
> Chicken and Dumplings with Aromatic Vegetables (Cooks Illustrated)
> Serves 6 to 8
>
> A touch of heavy cream gives the dish a more refined look and rich
> flavor,
> but for a weeknight dinner, you may want to omit it. If you are in a
> hurry,
> you may poach boneless chicken breasts in low-sodium canned stock,
> then pull
> the breast into large pieces, and skip step 1 below.
>
> Poached Chicken with Creamed Gravy and Aromatic Vegetables
> 1 large roasting chicken, 6 to 7 pounds
> large onion, cut into large chunks
> 2 bay leaves
> Salt
> 3 celery stalks, trimmed and cut into 1-by-1/2-inch pieces
> 4 carrots, peeled and cut into 1-by-1/2-inch pieces
> 6 boiling onions, peeled and halved
> 4 tablespoons softened butter or chicken fat from the cooked chicken
> 6 tablespoons all-purpose flour
> 1 teaspoon dried thyme leaves
> 2 tablespoons dry sherry or vermouth [I prefer sherry or Madeira]
> 1/4 cup heavy cream (optional, but I always use it)
> 3/4 cup frozen peas, thawed
> 1/4 cup minced fresh parsley leaves
> Ground black or white pepper
>
> Baking Powder Dumplings
> 2 cups all-purpose flour
> 1 tablespoon baking powder
> 3/4 teaspoon salt
> 3 tablespoons butter
> 1 cup milk
>
> Preliminary: Cut up chicken as follows:
> Cut off legs, separate thighs and drumsticks. Cut off wings. Cut off
> breasts
> and separate. Cut along ribs on both sides to remove back. Reserve
> breasts, thighs, and drumsticks. Hack remainder (wings, back, breast
> bones,
> and ribs) into 1- to 2-inch pieces.
>
> 1. For the chicken: Heat deep 11- or 12-inch skillet or Dutch oven
> over
> medium-high heat. Add hacked-up chicken pieces (back, neck, and wings)
> and
> onion chunks; saute until onion softens and chicken loses its raw
> color,
> about 5 minutes. Reduce heat to low, cover, and continue to cook until
> chicken pieces give up most of their liquid, about 20 minutes.
> Increase heat
> to medium-high, add 6 cups hot water, chicken parts (drumsticks,
> thighs, and
> breasts), bay leaves, and 3/4 teaspoon salt, then bring to simmer.
> Reduce
> heat; continue to simmer, partially covered, until broth is flavorful
> and
> chicken parts are just cooked through, about 20 minutes longer. Remove
> chicken parts and set aside. When cool enough to handle, remove meat
> from
> bones in 2- to 3-inch chunks. Strain broth, discarding chicken pieces.
> Skim
> and reserve fat from broth and set aside 4 cups of broth, reserving
> extra
> for another use.
>
> 2. While broth is cooling, bring 1/2-inch water to simmer in cleaned
> skillet
> fitted with steamer basket. Add vegetables; cover and steam until just
> tender, about 10 minutes. Remove and set aside.
>
> 3. For the dumplings: Mix flour, baking powder, and salt in medium
> bowl.
> Heat butter and milk to simmer and add to dry ingredients. Mix with a
> fork
> or knead by hand two to three times until mixture just comes together.
> Form
> dough into desired shape; set aside. [The article illustrates flat
> noodle-like dumplings, biscuit-like dumplings, and round puffy
> dumplings. I
> always ignore those instructions, and just drop spoonfuls of the dough
> onto
> the simmering chicken. I think the more you handle the dumpling dough,
> the
> more leaden it gets.]
>
> 4. Heat butter or reserved chicken fat in cleaned skillet over
> medium-high
> heat. Whisk in flour and thyme; cook, whisking constantly, until flour
> turns
> golden, 1 to 2 minutes. Continuing to whisk constantly, gradually add
> sherry
> or vermouth, then reserved 4 cups chicken stock; simmer until gravy
> thickens
> slightly, 2 to 3 minutes. Stir in optional cream and chicken and
> vegetables;
> return to simmer.
>
> 5. Lay formed dumplings on surface of chicken mixture; cover and
> simmer
> until dumplings are cooked through, about 10 minutes for strip
> dumplings and
> 15 minutes for balls and biscuit rounds. Gently stir in peas and
> parsley.
> Adjust seasonings, including generous amounts of salt and pepper.
> Ladle
> portion of meat, sauce, vegetables, and dumplings into soup plates and
> serve
> immediately.
>
> Variation:
> CHICKEN AND HERBED DUMPLINGS WITH AROMATIC VEGETABLES
> Follow recipe for Chicken and Dumplings with Aromatic Vegetables,
> adding 1/4
> cup minced soft fresh herb leaves such as parsley, chives (or scallion
> greens), dill, and tarragon to dumpling mixture along with dry
> ingredients.
> If other herbs are unavailable, all parsley may be used.

On Oct 30, 6:56 pm, Christine Dabney > wrote:
> Heya folks,
>
> I am turning my leftover roast chicken into creamy chicken and
> dumplings tonight. I also had a single uncooked chicken breast which
> is now poaching..I will add that to the pot when I turn this into
> chicken and dumplings.
>
> I am using the recipe that Bob Terwilliger posted here some time ago,
> maybe with modifications to use what I have in my pantry right now.
>
> What do you all do with leftover roast chicken, if you do anything at
> all besides eat it?
>
> Christine
(snippage)

I've been roasting the really big chickens my TJ's has been carrying
for the last few months - stuffed with garlic, lemons and rosemary.
They're labeled as fryers, but are the size of roasters. Since there
are just two of us, there are some serious leftovers. DH's favorite
followup dinners - chicken tostadas and individual pot pies w/bisquit
tops - Mine is chicken & mushroom crepes topped with Gruyere & toasted
breadcrumbs and run under the broiler. All easy dinners if the
chicken is already cooked - and all seem better with roasted chicken.
Nancy T

One time on Usenet, Cindy Hamilton > said:
> On Oct 31, 12:35 pm, (Little Malice) wrote:
>
> > Your chicken and dumplings sound wonderful, but we never have
> > that much left over from one roasted chicken. Usually there's a
> > little breast meat left, but I commandeer that for lunch the next
> > day -- best chicken sandwich ever... :-)
>
> When I roast chicken, I always roast two of them. It's not much more
> work,
> and there are plenty of leftovers.

Good advice, but by the time I get one into my favorite roaster, it's
full. I need to get a bigger roasting pan...

--
Jani in WA

Oh pshaw, on Wed 31 Oct 2007 08:17:52a, cybercat meant to say...

>
> "Wayne Boatwright" > wrote
>> This is essentially the recipe for C&D I grew up on. I sat my
>> grandmother down one day (decades ago) and we talked through how she
>> made it. I know some folks who add a tad of baking powder to the
>> dumpling mixture (1/4-1/2 teaspoon) because they like them "puffier";
>> however, we don't. You'll also note that all vegetables are discarded
>> after cooking the chicken. This is pure Chicken and Dumplings.
>>
>
> I would like to see a photo if you ever are inclined to take one, of
> this dish.
> I have never seen rolled dumplings and am curious about how they come
> out.

I don't know when I'll be making this, but I did find this photo, first of
the raw dumplings rolled out and cut and ready for the pot. They look
pretty much like mine...

http://tinyurl.com/23xspf

Here's a photo of a plate with typical side dishes with the cooked chicken
and dumplings. However, IMNSHO, I think mine look much better than this.

http://tinyurl.com/2d5yos

Hope this at least gives you an idea...

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

Oh pshaw, on Wed 31 Oct 2007 09:27:06a, Julie Bove meant to say...

>
> "cybercat" > wrote in message
> ...
>>
>> "Wayne Boatwright" > wrote
>>> This is essentially the recipe for C&D I grew up on. I sat my
>>> grandmother down one day (decades ago) and we talked through how she
>>> made it. I know some folks who add a tad of baking powder to the
>>> dumpling mixture (1/4-1/2 teaspoon) because they like them "puffier";
>>> however, we don't. You'll also note that all vegetables are
>>> discarded after cooking the chicken. This is pure Chicken and
>>> Dumplings.
>>>
>>
>> I would like to see a photo if you ever are inclined to take one, of
>> this dish. I have never seen rolled dumplings and am curious about how
>> they come out.
>
> I once read a story in The Good Old Days magazine about a young man who
> moved away from home and found all the chicken and dumplings he ate
> outside of his home to be inedible. He finally asked his grandmother
> about this...or maybe it was his mother...can't remember. The woman
> laughed and said they made chicken and "dumplings" whenever they had
> leftover pie crust. They cut the crust into squares and tossed them in
> the pot with the chicken to cook.

That isn't far from the truth. Rolled dumplings are generally not as
"short" as pie crust, but the principle is quite similar.

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

Oh pshaw, on Wed 31 Oct 2007 08:43:10a, jmcquown meant to say...

> Wayne Boatwright wrote:
>> Oh pshaw, on Tue 30 Oct 2007 09:06:13p, Christine Dabney meant to
>> say...
>>
>>> On Wed, 31 Oct 2007 03:54:47 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> This is an interesting concoction, but not the chicken and dumplings
>>>> I grew up with and prefer.
>>
>> This is essentially the recipe for C&D I grew up on. I sat my
>> grandmother down one day (decades ago) and we talked through how she
>> made it. I know some folks who add a tad of baking powder to the
>> dumpling mixture (1/4-1/2 teaspoon) because they like them "puffier";
>> however, we don't. You'll also note that all vegetables are
>> discarded after cooking the chicken. This is pure Chicken and
>> Dumplings.
>>
> Snipped lovely recipe. This is what I know as Chicken & Dumplings, too,
> Wayne! I do, however, make small drop dumplings instead. (For stews,
beef
> or chicken, which include vegetables I like big, fluffy light dumplings.
> For "chicken & dumplings" they must be smaller and more doughy.)
>
> Jill
>
>

Thanks, Jill. Actually, I like both types of dumplings, with a slight
preference for rolled dumplings, especially with chicken. I like fluffy
drop dumplings with beef stew.

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

Oh pshaw, on Wed 31 Oct 2007 08:47:48a, jmcquown meant to say...

> Wayne Boatwright wrote:
>> Oh pshaw, on Tue 30 Oct 2007 06:56:44p, Christine Dabney meant to
>> say...
>>
>>> I am using the recipe that Bob Terwilliger posted here some time ago,
>>> maybe with modifications to use what I have in my pantry right now.
>>>
>>> Christine
>>
>> If I make chicken and dumplings, I usually start with a whole
>> chicken, or at least whole chicken parts...stewed (with aromatic
>> vegetables and seasonings which are discarded) particularly for the
>> dish.
>>
>> This is an interesting concoction, but not the chicken and dumplings
>> I grew up with and prefer. What we make is simply "chicken" and
>> "dumplings" with an enriched gravy/sauce. The dumplings are of the
>> rolled type cut in random shapes or strips.
>>
>> Regareds,
>> Wayne
>>
>
> I agree, Wayne. What Chris re-posted from Cooks Illustrated may be a
> great recipe but it's not what I know as Chicken & Dumplings, either.
> There's no sherry added. If I add vegetables towards the end (to keep
> in the finished dish) I just call it chicken stew and make big fluffy
> drop dumplings.
>
> Jill
>
>

Yep, that's much more like a stew, and I'm sure it would be very tasty.

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

Oh pshaw, on Wed 31 Oct 2007 08:28:24a, Peter A meant to say...

> In article >, artisan2
> @ix.netcom.com says...
>> Heya folks,
>>
>> I am turning my leftover roast chicken into creamy chicken and
>> dumplings tonight. I also had a single uncooked chicken breast which
>> is now poaching..I will add that to the pot when I turn this into
>> chicken and dumplings.
>>
>> I am using the recipe that Bob Terwilliger posted here some time ago,
>> maybe with modifications to use what I have in my pantry right now.
>>
>> What do you all do with leftover roast chicken, if you do anything at
>> all besides eat it?
>>
>>
>
> I like cold roast chicken for breakfast with buttered toast and coffee.
> I use it for chicken salad a lot. If I can get some breast slices, it
> makes a great sandwich spread with a little mango chutney.
>

I heartily agree on all points.

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

Oh pshaw, on Wed 31 Oct 2007 09:35:38a, Little Malice meant to say...

> One time on Usenet, Christine Dabney > said:
>> Heya folks,
>>
>> I am turning my leftover roast chicken into creamy chicken and
>> dumplings tonight. I also had a single uncooked chicken breast which
>> is now poaching..I will add that to the pot when I turn this into
>> chicken and dumplings.
>>
>> I am using the recipe that Bob Terwilliger posted here some time ago,
>> maybe with modifications to use what I have in my pantry right now.
>>
>> What do you all do with leftover roast chicken, if you do anything at
>> all besides eat it?
>
> <snipo>
>
> Your chicken and dumplings sound wonderful, but we never have
> that much left over from one roasted chicken. Usually there's a
> little breast meat left, but I commandeer that for lunch the next
> day -- best chicken sandwich ever... :-)
>

Thanks, Jani. I also never have enough "leftover" chicken to consider
using it for chicken and dumplings. That's a dish all by itself that takes
pretty much the equivalent of a whole chicken.

I love chicken sandwiches.

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

Oh pshaw, on Wed 31 Oct 2007 12:02:49p, Cindy Hamilton meant to say...

> On Oct 31, 12:35 pm, (Little Malice) wrote:
>
>> Your chicken and dumplings sound wonderful, but we never have
>> that much left over from one roasted chicken. Usually there's a
>> little breast meat left, but I commandeer that for lunch the next day
>> -- best chicken sandwich ever... :-)
>
> When I roast chicken, I always roast two of them. It's not much more
> work,
> and there are plenty of leftovers.
>
> Cindy Hamilton
>
>

Great idea, Cindy!

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

"ntantiques" > wrote
>- Mine is chicken & mushroom crepes topped with Gruyere & toasted
> breadcrumbs and run under the broiler. All easy dinners if the
> chicken is already cooked - and all seem better with roasted chicken.

How do you make the crepes? I just picked up a big "oven stuffer"
and these sound wonderful.



--
Posted via a free Usenet account from http://www.teranews.com

On Tue, 30 Oct 2007 20:02:11 -0700, "Bob Terwilliger"
> wrote:
>
>I like to butterfly chicken for roasting, so I'm left with a raw back, neck,
>and giblets afterward. Here's one of my favorite uses for the leftover raw
>parts *and* the leftover roast chicken:
>
>Chicken-Sunchoke Soup
>

Thanks for the recipe. I would have never though of combining the
two, but it looks interesting enough to try at least once.

--
See return address to reply by email
remove the smiley face first

On Oct 30, 8:56 pm, Christine Dabney > wrote:
> Heya folks,
>
> What do you all do with leftover roast chicken, if you do anything at
> all besides eat it?

Well, it doesn't get you high, and it's not good to have sex with, so
I guess eating it is all there is left.
>
> Christine

--Bryan

On Wed, 31 Oct 2007 12:27:41 -0700, "Bob Terwilliger"
> wrote:

>1. Yes, it probably needs more salt.

If a dish tastes "flat", a dash or two of salt is what it needed.
>
>2. Yes, use sherry. I tend to use sherry with chicken and Madeira with
>turkey.
I use sherry with chicken, but maderia makes an awesome turkey gravy!
>
>3. The REAL problem is that you're starting off with a roast chicken rather
>than a raw one.

There are recipes where cooked chicken is called for... like Chinese
Chicken Salad.

>Almost all of the liquid in the original recipe is the
>liquid given off as the chicken cooks; all that liquid and flavor is lost
>because you started off with a roast chicken.

Can't comment. Did I miss something, or is it the chicken/sunchoke
soup recipe you posted?


--
See return address to reply by email
remove the smiley face first

On Wed, 31 Oct 2007 10:17:52 -0500, "cybercat" >
wrote:

>I would like to see a photo if you ever are inclined to take one, of this
>dish.
>I have never seen rolled dumplings and am curious about how they come out.
>
Me too!

--
See return address to reply by email
remove the smiley face first

On Thu, 01 Nov 2007 01:19:05 GMT, Wayne Boatwright
> wrote:

>the raw dumplings rolled out and cut and ready for the pot. They look
>pretty much like mine...

http://tinyurl.com/23xspf

OK! I'm willing to try it.

>Here's a photo of a plate with typical side dishes with the cooked chicken
>and dumplings. However, IMNSHO, I think mine look much better than this.
>
> http://tinyurl.com/2d5yos
>
Ugh! The first picture of "raw" dumplings looked promising.... but
that one is just plain gross.

>Hope this at least gives you an idea...

I think I like my own dumplings better (so far). Make dumplings and
take a picture!


--
See return address to reply by email
remove the smiley face first

On Thu, 01 Nov 2007 01:21:48 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Wed 31 Oct 2007 08:47:48a, jmcquown meant to say...
>
>> Wayne Boatwright wrote:
>>> Oh pshaw, on Tue 30 Oct 2007 06:56:44p, Christine Dabney meant to
>>> say...
>>>
>>>> I am using the recipe that Bob Terwilliger posted here some time ago,
>>>> maybe with modifications to use what I have in my pantry right now.
>>>>
>>>> Christine
>>>
>>> If I make chicken and dumplings, I usually start with a whole
>>> chicken, or at least whole chicken parts...stewed (with aromatic
>>> vegetables and seasonings which are discarded) particularly for the
>>> dish.
>>>
>>> This is an interesting concoction, but not the chicken and dumplings
>>> I grew up with and prefer. What we make is simply "chicken" and
>>> "dumplings" with an enriched gravy/sauce. The dumplings are of the
>>> rolled type cut in random shapes or strips.
>>>
>>> Regareds,
>>> Wayne
>>>
>>
>> I agree, Wayne. What Chris re-posted from Cooks Illustrated may be a
>> great recipe but it's not what I know as Chicken & Dumplings, either.
>> There's no sherry added. If I add vegetables towards the end (to keep
>> in the finished dish) I just call it chicken stew and make big fluffy
>> drop dumplings.
>>
>> Jill
>>
>>
>
>Yep, that's much more like a stew, and I'm sure it would be very tasty.

Heh, so you Southerners have fine lines? For me there is chicken stew
(no dumplings) and chicken & dumplings. Big difference - one has
dumplings, one doesn't. They don't depend on the kind of dumpling.

--
See return address to reply by email
remove the smiley face first

Oh pshaw, on Wed 31 Oct 2007 09:22:49p, meant to say...

> On Thu, 01 Nov 2007 01:19:05 GMT, Wayne Boatwright
> > wrote:
>
>>the raw dumplings rolled out and cut and ready for the pot. They look
>>pretty much like mine...
>
> http://tinyurl.com/23xspf
>
> OK! I'm willing to try it.
>
>>Here's a photo of a plate with typical side dishes with the cooked
chicken
>>and dumplings. However, IMNSHO, I think mine look much better than this.
>>
>> http://tinyurl.com/2d5yos
>>
> Ugh! The first picture of "raw" dumplings looked promising.... but
> that one is just plain gross.

In retrospect, this was a very bad representation or presentation. The
cooked dumplings are still fairly flat (they're not meant to rise much),
but this plate of food was badly organized, and the dumplings were sort of
mushed up with the chicken. Do give them a try from my recipe. I really
think you might like them.


>>Hope this at least gives you an idea...
>
> I think I like my own dumplings better (so far). Make dumplings and
> take a picture!

One of these days when it's a bit colder here, I will make a pot of C&D,
and will take pix. We still in the 90s here in Phoenix, albeit
unseasonably so. We're averaging at least 10 degrees above normal.

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.