Sunday, September 20, 2009

Back to the "real world"

Ahhh, the let down after vacation has hit! So, I've been staying as busy as possible... I've read 2 books (thanks, Shelly!), sewn ribbon on 5 curtain valances for Kelley (thanks for giving me your odd jobs!), tested recipes for GA Ag Dept (thanks to Marcia for keeping me "gainfully employed" for 6 years now!), crafted a birthday gift for my cousin (thanks, Carol, for being like a sister to me!) and played with modeling clay... NOW, what shall I do tomorrow?????

One of the recipes I "tested" was a "keeper" (according to Bill), so I'll share it with you. As the weather gets cooler, you'll want to try this one!

Chicken 'n Dumplins
2 cans chicken breast (or 4 chicken breasts, cooked and chopped)
2 cans cream of chicken soup ( or one each cream of chicken and cream of celery)
1 (32-oz.) box chicken broth
4 cups water (or chicken broth, suit yourself)
2 chicken bouillon cubes (salt free)
1 stick butter (NOT margarine)
2 teaspoons Paul Prudhomme's Magic Poultry Seasoning
2 teaspoons poultry seasoning
1 teaspoon pepper
1 package frozen dumplings ( Mama B's Frozen Dumplings in the bread section of the freezer), open the package while frozen and gently separate the dumplings

Bring all the liquids and seasonings to a boil in a LARGE saucepot. With mixture boiling, add dumplings, one at a time so that the mixture continues to boil. GENTLY stir to separate dumplings as they tend to stick together.
Lower heat and simmer for 25 minutes or until dumplings are tender and done. Gently stir in cooked chicken. Stir and taste. If needed, add more chicken broth, butter and/or seasonings. Yield: 8-10 servings.

Refrigerate the leftovers; add water or chicken broth to reheat. The mixture will be a gelataneous blob when cold. Don't worry, just add water and stir over low heat until it loosens up!

I'm very sorry to have to say this, but these are BETTER than any my Mama ever made!

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