Saturday... what r u eating?
Val! Sorry, this has nothing to do with your post, but I had to tell you: excellent profile!!! Daffy is my hero!
Uh, can you Fed Ex me some chicken and dumplings? Just reading that makes me miss grannie!
Hugs,
Gina 
I can freeze em and Fedex em 
Here is the recipe....
I whole chicken cut up or Pic of the Chix
3 rib celery- chopped
1 large sweet onion- chopped
3 bay leaves
3 chicken boullon cubes
1 tsp garlic powder
1 tsp salt
1 tsp seasoning salt
1 tsp pepper
1 tsp cajun spice
2 cans cream of chicken soup
Dumplings:
You can use a box of Annes Frozen Pastry (Food Lion) - in the red box OR-
2 1/2 cups plain flour
1 tsp salt
1/2 cup milk
1/2 cup of gravy out of pot
Season chicken with spices. Put chicken, onion, bay leaves, bouillon, celery and soup in a large pot. Add 4 quarts of water. Bring to a boil, then simmer on medium heat for 45 minutes.
Remove the chicken from the pot and cool. Remove skin from the chicken and put back in the pot. (Continue to let gravy simmer on medium heat)
Tp prepare the dumplings, place all ingredients in a large bowl and stir until it forms a stiff ball. Dust a clean surface with ample flour and roll out the dough into a 1/8 inch circle. Cut the dough into 1 inch strip and then cut it in half. Add strips, one at a time to the pot until all dumplings have been added to the pot. Using a large spoon, gently push dumpling down into the gravy until the are covered. Cook dumplings, with a lid, for 20 minutes on medium low heat.
To serve, ladle the chicken and dumplings in bowls.
Copyright 2005 Valerie Renee' Campbell
VAL
Here is the recipe....
I whole chicken cut up or Pic of the Chix
3 rib celery- chopped
1 large sweet onion- chopped
3 bay leaves
3 chicken boullon cubes
1 tsp garlic powder
1 tsp salt
1 tsp seasoning salt
1 tsp pepper
1 tsp cajun spice
2 cans cream of chicken soup
Dumplings:
You can use a box of Annes Frozen Pastry (Food Lion) - in the red box OR-
2 1/2 cups plain flour
1 tsp salt
1/2 cup milk
1/2 cup of gravy out of pot
Season chicken with spices. Put chicken, onion, bay leaves, bouillon, celery and soup in a large pot. Add 4 quarts of water. Bring to a boil, then simmer on medium heat for 45 minutes.
Remove the chicken from the pot and cool. Remove skin from the chicken and put back in the pot. (Continue to let gravy simmer on medium heat)
Tp prepare the dumplings, place all ingredients in a large bowl and stir until it forms a stiff ball. Dust a clean surface with ample flour and roll out the dough into a 1/8 inch circle. Cut the dough into 1 inch strip and then cut it in half. Add strips, one at a time to the pot until all dumplings have been added to the pot. Using a large spoon, gently push dumpling down into the gravy until the are covered. Cook dumplings, with a lid, for 20 minutes on medium low heat.
To serve, ladle the chicken and dumplings in bowls.
Copyright 2005 Valerie Renee' Campbell
VAL
Aaawwww, dangit! You mean I have to fire up the stove and COOK?? 
I hate to cook, but that recipe just might be worth it! Actually, I don't mind cooking, it's the grocery shopping before, and the dishes after... ugh!
Thanks for the recipe, I'm going to copy it into a .doc file and save it for when I'm ambitous!
I hate to cook, but that recipe just might be worth it! Actually, I don't mind cooking, it's the grocery shopping before, and the dishes after... ugh!
Thanks for the recipe, I'm going to copy it into a .doc file and save it for when I'm ambitous! 
Breakfast: slice bread toasted
Snack: nothing
Lunch: 2 eggs scrambled
Snack: small bag Rivta (cheese and chives)
Dinner: was going to have fillet steak but DH will be in a rush and only wants a snack before he heads back out for the evening. Going to keep the steak for tomorrow. So at the moment I am not sure
Jackie
Jackie Most Active
Recent Topics
