I just remembered your Chicken and Dumplings craving from the other day
and the mad panic to find a good from scratch dumpling recipe.

When you made the dumplings from scratch, did you use Milk or Water or
Chicken Stock to make the dumplings?

Just from thinking about it I woulda used milk for a chicken and dumpling
recipe but maybe chicken or Beef stock for other applications.

I am a roll out kinda Guy. Are you a drop kinda Gal?

Roll out kind of Dumplings

INGREDIENTS:

2 cups all purpose flour
1/2 teaspoon salt
Black pepper to taste
1 teaspoon baking powder (optional)
1 egg
5 Tablespoons butter
1/2 cups milk

roll out about 1/4 to 1/8 inch and cut into shapes. Add to boiling pot.

Mr Libido Incognito wrote:
>
> I just remembered your Chicken and Dumplings craving from the other day
> and the mad panic to find a good from scratch dumpling recipe.
>
> When you made the dumplings from scratch, did you use Milk or Water or
> Chicken Stock to make the dumplings?
>
> Just from thinking about it I woulda used milk for a chicken and dumpling
> recipe but maybe chicken or Beef stock for other applications.
>
> I am a roll out kinda Guy. Are you a drop kinda Gal?
>
> Roll out kind of Dumplings
>
> INGREDIENTS:
>
> 2 cups all purpose flour
> 1/2 teaspoon salt
> Black pepper to taste
> 1 teaspoon baking powder (optional)
> 1 egg
> 5 Tablespoons butter
> 1/2 cups milk
>
> roll out about 1/4 to 1/8 inch and cut into shapes. Add to boiling pot.

I'm not Chris, but I have a question. It says baking powder
optional. Doesn't it affect the texture? Have you ever used buttermilk
for them? I made scratch biscuits the other day and my baking powder
must have been expired, because they didn't rise. I saw on Food TV,
Paula Deen puts yeast in hers, but doesn't allow them to rise first.
Would that be just for taste, or would it make them rise during baking.
I don't do much baking and need to check my bp before using it next
time....
Thanks........Sharon

On Sun, 04 Mar 2007 15:07:29 GMT, Mr Libido Incognito >
wrote:

>I just remembered your Chicken and Dumplings craving from the other day
>and the mad panic to find a good from scratch dumpling recipe.

I made chicken and dumplings quite a bit ago, not the other day. Sure
you aren't thinking of someone else?
>
>When you made the dumplings from scratch, did you use Milk or Water or
>Chicken Stock to make the dumplings?

I used the recipe that sf gave me for the dumplings. They turned out
well. Let me see if I can dig it up.

Dumplings
( this is from Chicken Fricassee with Dumplings - Betty Crocker, first
printed in 1969 )

1 ½ cups flour
2 t baking fowder
¼ t salt
3 T shortening
¾ c milk

Measure the flour, baking powder and salt into bowl. (If desired, add
3T snipped chives)
Cut in shortening thoroughly until mixture looks like meal. Stir in
milk.

Drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover
and cook 20 minutes longer.

>
>Just from thinking about it I woulda used milk for a chicken and dumpling
>recipe but maybe chicken or Beef stock for other applications.
>
>I am a roll out kinda Guy. Are you a drop kinda Gal?

I think I dropped.

Christine

biig wrote on 04 Mar 2007 in rec.food.cooking

>
>
> Mr Libido Incognito wrote:
> >
> > I just remembered your Chicken and Dumplings craving from the other
> > day and the mad panic to find a good from scratch dumpling recipe.
> >
> > When you made the dumplings from scratch, did you use Milk or Water
> > or Chicken Stock to make the dumplings?
> >
> > Just from thinking about it I woulda used milk for a chicken and
> > dumpling recipe but maybe chicken or Beef stock for other
> > applications.
> >
> > I am a roll out kinda Guy. Are you a drop kinda Gal?
> >
> > Roll out kind of Dumplings
> >
> > INGREDIENTS:
> >
> > 2 cups all purpose flour
> > 1/2 teaspoon salt
> > Black pepper to taste
> > 1 teaspoon baking powder (optional)
> > 1 egg
> > 5 Tablespoons butter
> > 1/2 cups milk
> >
> > roll out about 1/4 to 1/8 inch and cut into shapes. Add to boiling
> > pot.
>
> I'm not Chris, but I have a question. It says baking powder
> optional. Doesn't it affect the texture? Have you ever used
> buttermilk for them? I made scratch biscuits the other day and my
> baking powder must have been expired, because they didn't rise. I saw
> on Food TV, Paula Deen puts yeast in hers, but doesn't allow them to
> rise first. Would that be just for taste, or would it make them rise
> during baking. I don't do much baking and need to check my bp before
> using it next time....
> Thanks........Sharon
>

There's 2 kinds of roll out dumplings one type rises a bit the other kind
doesn't and is a low german (menonite <sp?>) kinda recipe (whose name
escapes me at present) that is usually a little too slimy for my liking.

I don't use buttermilk much as I can only buy it in quart sizes and that's
usually 3 cups more than I need and it goes to waste in my fridge. But I
have tried sour milk...the lemon juice in the whole milk trick...and that
was ok.

On Mar 4, 11:44�am, Mr Libido Incognito > wrote:
> biig wrote on 04 Mar 2007 in rec.food.cooking
>
>
>
>
>
>
>
> > Mr Libido Incognito wrote:
>
> > > I just remembered your Chicken and Dumplings craving from the other
> > > day and the mad panic to find a good from scratch dumpling recipe.
>
> > > When you made the dumplings from scratch, did you use Milk or Water
> > > or Chicken Stock to make the dumplings?
>
> > > Just from thinking about it I woulda used milk for a chicken and
> > > dumpling recipe but maybe chicken or Beef stock for other
> > > applications.
>
> > > I am a roll out kinda Guy. Are you a drop kinda Gal?
>
> > > Roll out kind of Dumplings
>
> > > INGREDIENTS:
>
> > > 2 cups all purpose flour
> > > 1/2 teaspoon salt
> > > * * Black pepper to taste
> > > 1 teaspoon baking powder (optional)
> > > 1 egg
> > > 5 Tablespoons butter
> > > 1/2 cups milk
>
> > > roll out about 1/4 to 1/8 inch and cut into shapes. Add to boiling
> > > pot.
>
> > * *I'm not Chris, but I have a question. *It says baking powder
> > optional. Doesn't it affect the texture? *Have you ever used
> > buttermilk for them? *I made scratch biscuits the other day and my
> > baking powder must have been expired, because they didn't rise. *I saw
> > on Food TV, Paula Deen puts yeast in hers, but doesn't allow them to
> > rise first. Would that be just for taste, or would it make them rise
> > during baking. I don't do much baking and need to check my bp before
> > using it next time.... * * * * * * * * * *
> > Thanks........Sharon
>
> There's 2 kinds of roll out dumplings one type rises a bit the other kind
> doesn't and is a low german (menonite <sp?>) kinda recipe (whose name
> escapes me at present) that is usually a little too slimy for my liking.
>
> I don't use buttermilk much as I can only buy it in quart sizes and that's *
> usually 3 cups more than I need and it goes to waste in my fridge. But I
> have tried sour milk...the lemon juice in the whole milk trick...and that
> was ok.- Hide quoted text -
>
> - Show quoted text -

I don't buy buttermilk for the same reason. I use Sacco Powdered
Buttermilk for cooking. Works just fine.
Vickie

Vickie in Utah wrote on 04 Mar 2007 in rec.food.cooking

> I don't buy buttermilk for the same reason. I use Sacco Powdered
> Buttermilk for cooking. Works just fine.
> Vickie
>

I've never been able to find any when I look; up here in Canada. It is not
the kind of thing I'll go searching the whole town for. If it isn't in the
3 closest grocery stores I stop looking.

On Sun, 04 Mar 2007 11:41:02 -0700, Christine Dabney
> wrote:

>I think I dropped.

You dropped! There's no rolling them.... too wet.

--
See return address to reply by email

"Mr Libido Incognito" > wrote in message
...
> biig wrote on 04 Mar 2007 in rec.food.cooking
>
>>
>>
>> Mr Libido Incognito wrote:
>> >
>> > I just remembered your Chicken and Dumplings craving from the other
>> > day and the mad panic to find a good from scratch dumpling recipe.
>> >
>> > When you made the dumplings from scratch, did you use Milk or Water
>> > or Chicken Stock to make the dumplings?
>> >
>> > Just from thinking about it I woulda used milk for a chicken and
>> > dumpling recipe but maybe chicken or Beef stock for other
>> > applications.
>> >
>> > I am a roll out kinda Guy. Are you a drop kinda Gal?
>> >
>> > Roll out kind of Dumplings
>> >
>> > INGREDIENTS:
>> >
>> > 2 cups all purpose flour
>> > 1/2 teaspoon salt
>> > Black pepper to taste
>> > 1 teaspoon baking powder (optional)
>> > 1 egg
>> > 5 Tablespoons butter
>> > 1/2 cups milk
>> >
>> > roll out about 1/4 to 1/8 inch and cut into shapes. Add to boiling
>> > pot.
>>
>> I'm not Chris, but I have a question. It says baking powder
>> optional. Doesn't it affect the texture? Have you ever used
>> buttermilk for them? I made scratch biscuits the other day and my
>> baking powder must have been expired, because they didn't rise. I saw
>> on Food TV, Paula Deen puts yeast in hers, but doesn't allow them to
>> rise first. Would that be just for taste, or would it make them rise
>> during baking. I don't do much baking and need to check my bp before
>> using it next time....
>> Thanks........Sharon
>>
>
> There's 2 kinds of roll out dumplings one type rises a bit the other
> kind
> doesn't and is a low german (menonite <sp?>) kinda recipe (whose name
> escapes me at present) that is usually a little too slimy for my liking.
>
> I don't use buttermilk much as I can only buy it in quart sizes and
> that's
> usually 3 cups more than I need and it goes to waste in my fridge. But I
> have tried sour milk...the lemon juice in the whole milk trick...and
> that
> was ok.

You could also use buttermilk powder and that works too.

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

"Mr Libido Incognito" > wrote in message
...
> Vickie in Utah wrote on 04 Mar 2007 in rec.food.cooking
>
>> I don't buy buttermilk for the same reason. I use Sacco Powdered
>> Buttermilk for cooking. Works just fine.
>> Vickie
>>
>
> I've never been able to find any when I look; up here in Canada. It is
> not
> the kind of thing I'll go searching the whole town for. If it isn't in
> the
> 3 closest grocery stores I stop looking.
Try checking out the Bulk Barn.

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

MOMPEAGRAM wrote on 04 Mar 2007 in rec.food.cooking

> Try checking out the Bulk Barn.
>

Good idea...will do. One opened up near me a little while ago and I haven't
been in it yet. Guess I was in mourning over the bulk store that closed 2
yrs ago. I really like it...but it wasn't called Bulk Barn.

On Sun, 04 Mar 2007 19:01:42 GMT, Mr Libido Incognito >
wrote:

>Vickie in Utah wrote on 04 Mar 2007 in rec.food.cooking
>
>> I don't buy buttermilk for the same reason. I use Sacco Powdered
>> Buttermilk for cooking. Works just fine.
>> Vickie
>>
>
>I've never been able to find any when I look; up here in Canada. It is not
>the kind of thing I'll go searching the whole town for. If it isn't in the
>3 closest grocery stores I stop looking.

Have you *asked*? <asking is usually against the "guy" rules> Usually
they have it tucked away somewhere and if they don't, they might order
it for you.

--
See return address to reply by email

wrote on 04 Mar 2007 in rec.food.cooking

> Have you *asked*? <asking is usually against the "guy" rules> Usually
> they have it tucked away somewhere and if they don't, they might order
> it for you.
>
>

YES! I asked...My exact word would have been "If I was powdered Buttermilk
Where would I hide?" I ask that sort of question a great deal because I am
a man and the store moves stuff around; somewhat like a woman does.

On Sun, 04 Mar 2007 20:59:45 GMT, Mr Libido Incognito >
wrote:

> wrote on 04 Mar 2007 in rec.food.cooking
>
>> Have you *asked*? <asking is usually against the "guy" rules> Usually
>> they have it tucked away somewhere and if they don't, they might order
>> it for you.
>>
>>
>
>YES! I asked...My exact word would have been "If I was powdered Buttermilk
>Where would I hide?" I ask that sort of question a great deal because I am
>a man and the store moves stuff around; somewhat like a woman does.

yeah, we're moving targets



--
See return address to reply by email

Mr Libido Incognito wrote:
>
> biig wrote on 04 Mar 2007 in rec.food.cooking
>
> >
> >
> > Mr Libido Incognito wrote:
> > >
> > > I just remembered your Chicken and Dumplings craving from the other
> > > day and the mad panic to find a good from scratch dumpling recipe.
> > >
> > > When you made the dumplings from scratch, did you use Milk or Water
> > > or Chicken Stock to make the dumplings?
> > >
> > > Just from thinking about it I woulda used milk for a chicken and
> > > dumpling recipe but maybe chicken or Beef stock for other
> > > applications.
> > >
> > > I am a roll out kinda Guy. Are you a drop kinda Gal?
> > >
> > > Roll out kind of Dumplings
> > >
> > > INGREDIENTS:
> > >
> > > 2 cups all purpose flour
> > > 1/2 teaspoon salt
> > > Black pepper to taste
> > > 1 teaspoon baking powder (optional)
> > > 1 egg
> > > 5 Tablespoons butter
> > > 1/2 cups milk
> > >
> > > roll out about 1/4 to 1/8 inch and cut into shapes. Add to boiling
> > > pot.
> >
> > I'm not Chris, but I have a question. It says baking powder
> > optional. Doesn't it affect the texture? Have you ever used
> > buttermilk for them? I made scratch biscuits the other day and my
> > baking powder must have been expired, because they didn't rise. I saw
> > on Food TV, Paula Deen puts yeast in hers, but doesn't allow them to
> > rise first. Would that be just for taste, or would it make them rise
> > during baking. I don't do much baking and need to check my bp before
> > using it next time....
> > Thanks........Sharon
> >
>
> There's 2 kinds of roll out dumplings one type rises a bit the other kind
> doesn't and is a low german (menonite <sp?>) kinda recipe (whose name
> escapes me at present) that is usually a little too slimy for my liking.
>
> I don't use buttermilk much as I can only buy it in quart sizes and that's
> usually 3 cups more than I need and it goes to waste in my fridge. But I
> have tried sour milk...the lemon juice in the whole milk trick...and that
> was ok.
I have some buttermilk I need to use up too. I think I'll try a batch
of dumplings using some of it and try to freeze the rest in 1 cup
batches. I have frozen milk in the past and it's fine as long as you
let it thaw completely before pouring. The water portion thaws
first.....Sharon

Mr Libido Incognito wrote:
>
> MOMPEAGRAM wrote on 04 Mar 2007 in rec.food.cooking
>
> > Try checking out the Bulk Barn.
> >
>
> Good idea...will do. One opened up near me a little while ago and I haven't
> been in it yet. Guess I was in mourning over the bulk store that closed 2
> yrs ago. I really like it...but it wasn't called Bulk Barn.

I have a Bulk Barn in a town near me. I'll have a look....Sharon

On Mar 4, 12:59 pm, Mr Libido Incognito > wrote:
> wrote on 04 Mar 2007 in rec.food.cooking
>
> > Have you *asked*? <asking is usually against the "guy" rules> Usually
> > they have it tucked away somewhere and if they don't, they might order
> > it for you.
>
> YES! I asked...My exact word would have been "If I was powdered Buttermilk
> Where would I hide?" I ask that sort of question a great deal because I am
> a man and the store moves stuff around; somewhat like a woman does.

Hey I be a female and I ask that sort of question - if I
was .......where would hide? a great deal also....LOLOL

"Mr Libido Incognito" > wrote in message
...
> MOMPEAGRAM wrote on 04 Mar 2007 in rec.food.cooking
>
>> Try checking out the Bulk Barn.
>>
>
> Good idea...will do. One opened up near me a little while ago and I
> haven't
> been in it yet. Guess I was in mourning over the bulk store that closed
> 2
> yrs ago. I really like it...but it wasn't called Bulk Barn.

I don't know where you are but I was able to get buttermilk powder in
Hamilton and in Guelph at the Bulk Barn.

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

"biig" > wrote in message ...
>
>
> Mr Libido Incognito wrote:
>>
>> MOMPEAGRAM wrote on 04 Mar 2007 in rec.food.cooking
>>
>> > Try checking out the Bulk Barn.
>> >
>>
>> Good idea...will do. One opened up near me a little while ago and I
>> haven't
>> been in it yet. Guess I was in mourning over the bulk store that closed
>> 2
>> yrs ago. I really like it...but it wasn't called Bulk Barn.
>
> I have a Bulk Barn in a town near me. I'll have a look....Sharon

Hope you find it.

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

MOMPEAGRAM wrote on 04 Mar 2007 in rec.food.cooking

>
>
> "Mr Libido Incognito" > wrote in message
> ...
> > MOMPEAGRAM wrote on 04 Mar 2007 in rec.food.cooking
> >
> >> Try checking out the Bulk Barn.
> >>
> >
> > Good idea...will do. One opened up near me a little while ago and I
> > haven't
> > been in it yet. Guess I was in mourning over the bulk store that
> > closed 2
> > yrs ago. I really like it...but it wasn't called Bulk Barn.
>
> I don't know where you are but I was able to get buttermilk powder in
> Hamilton and in Guelph at the Bulk Barn.
>

People from Winnipeg...are always hiding on people from Guelph due to
their closeness to the center of the universe.