That's what's on the plate for tomorrow

As posted back around 2005:

3-1/2 lbs. chicken, cut up (I'm using chicken leg quarters)
water to cover
1/2 tsp. poultry seasoning
2 bay leaves
2 carrots, chopped
2 celery stalks, chopped
1 small onion, quartered
2 cans <gasp> cream of chicken soup... although if you like you could make 2
cups of heavy white sauce
1/2 tsp. black pepper
salt as needed
drop dumplings

Place chicken in a deep pot and cover well with water. Add the poultry
seasoning, bay leaves, vegetables. Bring to a boil and reduce the heat.
Simmer about 45 minutes. Remove chicken to a platter and let cool. Skim
the foam from the broth. Skin and debone the chicken. Tear the chicken
into pieces and add it back to the broth. Thicken the mixture with either a
heavy white sauce or cream of chicken soup. Bring back to a simmer. Add
drop dumplings:

3 Tbs. vegetable shortening
1-1/2 c. flour
2 tsp. baking powder
3/4 tsp. salt
3/4 c. milk (or buttermilk)

Blend dry ingredients together. Cut in shortening until mixture resembles
course crumbs. Add milk (or buttermilk) until you have basically a gooey
mess. Drop by teaspoonfuls into simmering hot soup or stew. Simmer,
uncovered 10 minutes; cover and simmer 10 minutes more.

Jill

I've found that I don't need to add cream or a cream sauce to make a
thick gravy for chicken & dumplings.... the dumplings thicken it w/o
adding anything extra.

Here's the recipe I use http://i37.tinypic.com/vy6175.jpg (thank you
Betty Crocker) Hold down ctrl and toggle + to increase the size, if
needed.

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

On Mon, 8 Dec 2008 19:33:23 -0500, "jmcquown" >
wrote:

>That's what's on the plate for tomorrow
>
>As posted back around 2005:
>
>3-1/2 lbs. chicken, cut up (I'm using chicken leg quarters)
>water to cover
>1/2 tsp. poultry seasoning
>2 bay leaves
>2 carrots, chopped
>2 celery stalks, chopped
>1 small onion, quartered
>2 cans <gasp> cream of chicken soup... although if you like you could make 2
>cups of heavy white sauce
>1/2 tsp. black pepper
>salt as needed
>drop dumplings
>
>Place chicken in a deep pot and cover well with water. Add the poultry
>seasoning, bay leaves, vegetables. Bring to a boil and reduce the heat.
>Simmer about 45 minutes. Remove chicken to a platter and let cool. Skim
>the foam from the broth. Skin and debone the chicken. Tear the chicken
>into pieces and add it back to the broth. Thicken the mixture with either a
>heavy white sauce or cream of chicken soup. Bring back to a simmer. Add
>drop dumplings:
>
>3 Tbs. vegetable shortening
>1-1/2 c. flour
>2 tsp. baking powder
>3/4 tsp. salt
>3/4 c. milk (or buttermilk)
>
>Blend dry ingredients together. Cut in shortening until mixture resembles
>course crumbs. Add milk (or buttermilk) until you have basically a gooey
>mess. Drop by teaspoonfuls into simmering hot soup or stew. Simmer,
>uncovered 10 minutes; cover and simmer 10 minutes more.
>
>Jill



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Dec 8, 10:52*pm, sf > wrote:
> I've found that I don't need to add cream or a cream sauce to make a
> thick gravy for chicken & dumplings.... the dumplings thicken it w/o
> adding anything extra. *
>
> Here's the recipe I use *http://i37.tinypic.com/vy6175.jpg(thank you
> Betty Crocker) *Hold down ctrl and toggle + to increase the size, if
> needed.


Thank you Thank you Thank you!
That's one of the recepies I lost!!!!!!!!!!!!!!!!!!!!!!!!!!!
Long Live Betty Crocker!
Lynn in Fargo

On Mon, 8 Dec 2008 21:44:39 -0800 (PST), Lynn from Fargo
> wrote:

>On Dec 8, 10:52*pm, sf > wrote:
>> I've found that I don't need to add cream or a cream sauce to make a
>> thick gravy for chicken & dumplings.... the dumplings thicken it w/o
>> adding anything extra. *
>>
>> Here's the recipe I use *http://i37.tinypic.com/vy6175.jpg(thank you
>> Betty Crocker) *Hold down ctrl and toggle + to increase the size, if
>> needed.
>
>
>Thank you Thank you Thank you!
>That's one of the recepies I lost!!!!!!!!!!!!!!!!!!!!!!!!!!!
>Long Live Betty Crocker!
>Lynn in Fargo


If you need anything else from that book, I can copy it for you Lynn.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" > wrote in message
...
> I've found that I don't need to add cream or a cream sauce to make a
> thick gravy for chicken & dumplings.... the dumplings thicken it w/o
> adding anything extra.
>
> Here's the recipe I use http://i37.tinypic.com/vy6175.jpg (thank you
> Betty Crocker) Hold down ctrl and toggle + to increase the size, if
> needed.
>
The cream sauce thing is just the way my mother taught me. Actually, she
made creamed chicken served over biscuits; I do the dumpling thing.
Absolutely nothing wrong with Betty Crocker's version - that's where I got
the drop dumpling recipe.

Jill

On Dec 9, 12:02*am, sf > wrote:
> On Mon, 8 Dec 2008 21:44:39 -0800 (PST), Lynn from Fargo
>
> > wrote:
> >On Dec 8, 10:52*pm, sf > wrote:
> >> I've found that I don't need to add cream or a cream sauce to make a
> >> thick gravy for chicken & dumplings.... the dumplings thicken it w/o
> >> adding anything extra. *
>
> >> Here's the recipe I use *http://i37.tinypic.com/vy6175.jpg(thankyou
> >> Betty Crocker) *Hold down ctrl and toggle + to increase the size, if
> >> needed.
>
> >Thank you Thank you Thank you!
> >That's one of the recepies I lost!!!!!!!!!!!!!!!!!!!!!!!!!!!
> >Long Live Betty Crocker!
> >Lynn in Fargo
>
> If you need anything else from that book, I can copy it for you Lynn.
>
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

Thanks for the offer.
I'll ask!
Lynn on Fargo

"sf" > wrote in message
...
> On Mon, 8 Dec 2008 21:44:39 -0800 (PST), Lynn from Fargo
> > wrote:
>
>>On Dec 8, 10:52 pm, sf > wrote:
>>> I've found that I don't need to add cream or a cream sauce to make a
>>> thick gravy for chicken & dumplings.... the dumplings thicken it w/o
>>> adding anything extra.
>>>
>>> Here's the recipe I use http://i37.tinypic.com/vy6175.jpg(thank you
>>> Betty Crocker) Hold down ctrl and toggle + to increase the size, if
>>> needed.
>>
>>
>>Thank you Thank you Thank you!
>>That's one of the recepies I lost!!!!!!!!!!!!!!!!!!!!!!!!!!!
>>Long Live Betty Crocker!
>>Lynn in Fargo
>
>
> If you need anything else from that book, I can copy it for you Lynn.
>
>

I should point out... you don't flour and then fry chicken before you add
dumplings. Chicken Fricasee isn't the same thing at all. You've never
actually left California, have you?

Jill

On Dec 9, 3:12*pm, "jmcquown" > wrote:
> "sf" > wrote in message
>
> ...
>
>
>
>
>
> > On Mon, 8 Dec 2008 21:44:39 -0800 (PST), Lynn from Fargo
> > > wrote:
>
> >>On Dec 8, 10:52 pm, sf > wrote:
> >>> I've found that I don't need to add cream or a cream sauce to make a
> >>> thick gravy for chicken & dumplings.... the dumplings thicken it w/o
> >>> adding anything extra.
>
> >>> Here's the recipe I usehttp://i37.tinypic.com/vy6175.jpg(thankyou
> >>> Betty Crocker) Hold down ctrl and toggle + to increase the size, if
> >>> needed.
>
> >>Thank you Thank you Thank you!
> >>That's one of the recepies I lost!!!!!!!!!!!!!!!!!!!!!!!!!!!
> >>Long Live Betty Crocker!
> >>Lynn in Fargo
>
> > If you need anything else from that book, I can copy it for you Lynn.
> >
>
> I should point out... you don't flour and then fry chicken before you add
> dumplings. *Chicken Fricasee isn't the same thing at all. *You've never
> actually left California, have you?
>
Cook's choice. I don't flour chicken before frying because there's no
point. The skink gets crispy and brown anyway.

As far as the rest of your crack, that recipe makes PDG chicken &
dumplings. Lynn liked it. :P LOL

sf