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

4 Tbs. vegetable shortening
2 c. all-purpose flour
2 tsp. baking powder
3/4 c. salt
1-1/2 c. milk (or non-fat buttermilk, even better!)

Combine dry ingredients; cut the shortening in with a fork until mixture is
crumbly. Add milk and stir until well mixed. Drop by teaspoonfuls into
bubbling soup. Cook 10 minutes uncovered; cover and cook 10 minutes more.

Jill
--
I used to have a handle on life...but it broke off.

"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>. 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.
>4 Tbs. vegetable shortening
>2 c. all-purpose flour
>2 tsp. baking powder
>3/4 c. salt
>1-1/2 c. milk (or non-fat buttermilk, even better!)
>
>Combine dry ingredients; cut the shortening in with a fork until mixture is
>crumbly. Add milk and stir until well mixed. Drop by teaspoonfuls into
>bubbling soup. Cook 10 minutes uncovered; cover and cook 10 minutes more.
>
>Jill
>--
>I used to have a handle on life...but it broke off.
>
>

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

"jmcquown" > wrote:
Jill, are you following me? <G>

AlleyGator wrote:
> "jmcquown" > wrote:
> Jill, are you following me? <G>

Yeah, I'm stalking you LOL

Jill

"jmcquown" > wrote:

>AlleyGator wrote:
>> "jmcquown" > wrote:
>> Jill, are you following me? <G>
>
>Yeah, I'm stalking you LOL
>
>Jill
Oh, OK. I hope you find me <G>. psst - don't tell my wife.

"jmcquown" > wrote:

>AlleyGator wrote:
>> "jmcquown" > wrote:
>> Jill, are you following me? <G>
>
>Yeah, I'm stalking you LOL
>
>Jill
OK, I finally figured it out. My first crush in my entire life was in
the 5th grade, and it was a girl named Jill. Today, she probably
weighs 400 pounds, lives in a trailer park and has 12 kids. That's
it. God, I need therapy. I can't ever speak to you again <G>.

On Sat 19 Mar 2005 04:57:52p, jmcquown wrote in rec.food.cooking:

> 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

I like both dropped and rolled dumplings, dropped with beef stew and rolled
with chicken. I make both types of dumplings from scratch. Biscuits are
biscuits, not dumplings.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

AlleyGator wrote:
> "jmcquown" > wrote:
>
>> AlleyGator wrote:
>>> "jmcquown" > wrote:
>>> Jill, are you following me? <G>
>>
>> Yeah, I'm stalking you LOL
>>
>> Jill
> OK, I finally figured it out. My first crush in my entire life was in
> the 5th grade, and it was a girl named Jill. Today, she probably
> weighs 400 pounds, lives in a trailer park and has 12 kids. That's
> it. God, I need therapy. I can't ever speak to you again <G>.

That's me!!!! Yep, I weigh 400 (actually 430) and waddle around with a corn
dog in one hand dripping mustard and a slice of pizza in the other. I have
pizza sauce and chicken & dumplings all down the front of my mumu. I'm
pitiful as I waddle back to the trailer from the neighbor's trailer where I
bummed the food since I cain't actually cook fer myself <G>

Jill

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.

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.

Would you please post the recipe for rolled and dropped and email it to
me? This thread is the first time I've heard of the concept.

sf
reading and posting from google (not fun) until my new computer arrives

````````````````

Wayne Boatwright wrote:
> On Sat 19 Mar 2005 04:57:52p, jmcquown wrote in rec.food.cooking:
>
> > 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
>
> I like both dropped and rolled dumplings, dropped with beef stew and
rolled
> with chicken. I make both types of dumplings from scratch. Biscuits
are
> biscuits, not dumplings.
>
> --
> Wayne Boatwright
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974

Would you please post the recipe for rolled and dropped and email it to
me? This thread is the first time I've heard of the concept.

sf
reading and posting from google (not fun) until my new computer arrives

````````````````

Wayne Boatwright wrote:
> On Sat 19 Mar 2005 04:57:52p, jmcquown wrote in rec.food.cooking:
>
> > 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
>
> I like both dropped and rolled dumplings, dropped with beef stew and
rolled
> with chicken. I make both types of dumplings from scratch. Biscuits
are
> biscuits, not dumplings.
>
> --
> Wayne Boatwright
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974

"sf" > wrote:

>Would you please post the recipe for rolled and dropped and email it to
>me? This thread is the first time I've heard of the concept.
>
Rolled Dumplings
2 eggs
3 cups flour
1 tsp salt
Mix some of your broth into it to make a dough. (Not very specific,
but I can't tell you the amount) Roll out (thicker than noodles) and
cut into 1 inch wide strips of desired length, about 3 inches. Toss
into your seasoned broth with whatever vegetables you decided to use,
cook till al dente, add cooked chicken (previously cooked in the
broth), heat through.

sf wrote:
> jmcquown wrote:
>> AlleyGator wrote:
>>> "jmcquown" > wrote:
>>>
>>>> Jill's Chicken & Dumplings from when she was age 24
>>>>
>> 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.

The use of the canned biscuit dough for rolled dumplings isn't bad, really.
But I prefer "fluffy" dumplings and the rolled ones (from canned biscuits or
not) come out kinda gooey.

Jill

jmcquown wrote:
>
> The use of the canned biscuit dough for rolled dumplings isn't bad,
> really. [snip]

Yes, it is. Making good dumplings that are fluffy while still having
texture and taste is not easy. When the shortcut, like canned
biscuits, turns out to be inadequate, we just have to try harder to
learn how to make the real McCoy. I knew a grandmother-type whose
homemade egg noodles and homemade dumplings turned a chicken stew into
food for the gods. I've tried many times and have never approached her
skill. I think she grew up on a farm in Kansas or Nebraska--that's my
excuse, anyway. -aem

aem wrote:
> jmcquown wrote:
>>
>> The use of the canned biscuit dough for rolled dumplings isn't bad,
>> really. [snip]
>
> Yes, it is. Making good dumplings that are fluffy while still having
> texture and taste is not easy.

Ah, I did say I like fluffy (read Drop) dumplings. The canned biscuits were
used by a friend of mine to make rolled dumplings.

When the shortcut, like canned
> biscuits, turns out to be inadequate, we just have to try harder to
> learn how to make the real McCoy. I knew a grandmother-type whose
> homemade egg noodles and homemade dumplings turned a chicken stew into
> food for the gods. I've tried many times and have never approached
> her skill. I think she grew up on a farm in Kansas or
> Nebraska--that's my excuse, anyway. -aem

LOL Kansas or Nebraska are famous for dumplings? Betcha her mother or
grandmother taught her how to make them.

Jill

Now this is home made pasta. Ain't American usage interesting! My
maternal grandmother learned to cook in her native Kentucky and used
the word 'dumpling' in two ways. Chicken n' dumplings was chicken,
onion, carrots, etc topped with what were essentialy light biscuits and
cooked in the oven so the top was lightly browned. The other was apple
dumplings which were whole, spiced, peeled and cored apples baked in a
wrapper of pie crust. Both were memorable.

D.M.

On Sun 20 Mar 2005 08:56:28a, sf wrote in rec.food.cooking:

> Would you please post the recipe for rolled and dropped and email it to
> me? This thread is the first time I've heard of the concept.
>
> sf
> reading and posting from google (not fun) until my new computer arrives
>
> ````````````````
>
> Wayne Boatwright wrote:
>> On Sat 19 Mar 2005 04:57:52p, jmcquown wrote in rec.food.cooking:
>>
>> > 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
>>
>> I like both dropped and rolled dumplings, dropped with beef stew and
>> rolled with chicken. I make both types of dumplings from scratch.
>> Biscuits are biscuits, not dumplings.
>>
>> --
>> Wayne Boatwright
>> ____________________________________________
>>
>> Give me a smart idiot over a stupid genius any day.
>> Sam Goldwyn, 1882-1974
>
>

Sure, but I can't until tomorrow.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

While we're on the subject, is there any way to make
dumplings using whole wheat flour and have them
come out acceptably??

I want organic chicken and whole wheat dumplings, dammit.

S.

On Sun 20 Mar 2005 08:33:04p, Steve Pope wrote in rec.food.cooking:

> While we're on the subject, is there any way to make
> dumplings using whole wheat flour and have them
> come out acceptably??
>
> I want organic chicken and whole wheat dumplings, dammit.
>
> S.

Dunno, really, but there is a "white" whole wheat flour that performs very
nearly like all-purpose flour, and there is whole wheat pastry flour.
Those might work. Regular whole wheat flour would probably be quite heavy
and perhaps even "gluey".

I found this recipe from Green Mountain Ranch, but I can't vouch for how
acceptable it would be.

Chicken and Whole Wheat Dumplings

One large stewing chicken
8 white peppercorns
1 bay leaf
1 teas. Thyme
6 whole cloves
1 tablespoon chopped parsley
1 diced onion
3 ribs of diced celery
1 diced carrot

Place the chicken, herbs, and vegetables in a large pot and cover with
water. Boil until the meat falls off the bones.

Strain, remove meat from bones, and add chicken bullion cubes until the
stock starts to taste salty. (Don't worry-the meat and dumplings absorb
some of the salt). Thicken the stock into a light gravy with corn starch
(start with 1/4 cup starch mixed with cold water-add and bring to a boil.
Add more of the corn starch mix if necessary). Add the de-boned chicken.
Make dumplings:

1 cup whole wheat pastry flour
2 teas. double acting baking powder
1/2 teas. salt
1/4 cup egg beaters or one Omega 3 egg
1/4 cup skim milk

Sift together dry ingredients. Mix together egg beaters and skim milk and
slowly add to the dry ingredients. You may also add 1/4 cup chopped parsley
or 1 tablespoon chopped fresh herbs (I use fresh basil) or 1 tablespoon of
green onions.

Dip a tablespoon into the stock, then spoon dumplings into simmering
thickened stock. The dumplings should be barely touching. Cover and simmer
5 minutes. Turn them and cook an additional five minutes. Serve
immediately.


HTH
--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"jmcquown" > wrote:
>Ah, I did say I like fluffy (read Drop) dumplings. The canned biscuits were
>used by a friend of mine to make rolled dumplings.
I dunno how to explain it Jill, but the rolled ones my wife makes are
sorta firm and sorta "fluffly" at the same time. I guess it's just
timing, because unlike a lot of "pot" meals, they''re not as good
second time around.