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Old 08-11-2006, 05:26 PM   #11
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Join Date: Jul 2006
Location: Oregon
Posts: 226
Here's my recipe, don't ask me how I got it, it just is:

* Exported from MasterCook *
Chicken and Dumplings
Recipe By :Bill Cotton
Serving Size : 8 Preparation Time :0:30
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds chicken -- whole or cutup
1 large onion -- chopped
2 stalks celery -- cut in thirds
3 large carrots -- chopped
2 cloves garlic -- minced
2 medium bay leaves
3 tablespoons parsley -- chopped
2 large potatoes -- peeled and chopped
2 sprigs thyme -- minced
water -- to cover
salt and pepper
1 3/4 cups milk
1 1/4 cups all-purpose flour
2 tablespoons baking powder
1 large egg
3 tablespoons cornstarch
cayenne -- optional
In a large pot combine the chicken, onions, celery, carrots, garlic, bay leaves, and fresh thyme. Cover with water. Season the liquid with salt, pepper, and cayenne (if desired). Cook for 1 1/2 to 2 hours or until tender. Remove the chicken from the broth; strain to remove vegetables and reserve broth. When chicken is cool, remove all the meat from the bones and tear into bite-size pieces.
In a mixing bowl, beat the egg and 1 cup of the milk together. Season the mixture with salt and pepper. Stir in the baking powder and parsley. Stir in the flour, mixing to make a thick paste. Fold in 1 cup of the reserved vegetables. If any fat has risen to the top of the broth, skim off and discard.
Return the broth and meat to the pot. Bring the mixture to a boil. In a small bowl, dissolve the cornstarch with the remaining milk. Whisk the cornstarch mixture into the chicken broth. Bring the liquid back to a boil and reduce to a simmer. Drop heaping tablespoons of the dumpling batter into the hot mixture, distributing the dumplings evenly, until all the batter is used. When the dumplings have risen to the surface, simmer and cook for 4 minutes, stirring gently; or, bring the broth mixture to a light boil, distribute the dumplings and cook for 10 minutes uncovered, cover and cook 10 minutes more.

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Old 08-12-2006, 12:59 PM   #12
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Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
You guys are so wonderful---that's why I like this site----everyone's so eager to help with ideas, suggestions, tips, and advice. Many thanks again!!!!!!!!

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Old 08-12-2006, 01:27 PM   #13
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Join Date: Jul 2006
Location: Memphis, TN
Posts: 519
Really Fast Chicken & Dumplings

Really Fast Chicken & Dumplings
1 chicken, cut up – or 8 favorite parts
bay leaves
1 or 2 cans cream of chicken soup
coarsely ground black pepper
1 package flour tortillas
Poach chicken with three bay leaves in enough water or chicken broth to cover. Remove chicken from pot; and remove chicken from bones and cut up if desired. Strain broth, add cream of chicken soup and pepper and heat to low boil. Cut or tear tortillas into desired size for dumplings and drop into boiling soup. Cook a few minutes longer – add chicken back to pot.
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Old 08-13-2006, 12:14 AM   #14
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Join Date: Mar 2006
Location: Key West FL
Posts: 253
Since you were worried about them being unhealthy: I'm not sure if this has been said already, but if you steam dumplings instead of frying them, they'll still be delicious and they'll be much healthier.

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