8:59 AM 3/22/98
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    *********************************************
    ***** Queen Ida's chicken and Dumplings *****
    *********************************************

    Categories: Cajun           Chicken         stew

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:  2:00
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

                      ====CHICKEN STEW==================================
       4        lb    Chicken - cut into serving pieces
       3        cup   water
       2        cup   chicken broth - strong
       1        tsp   salt
       1/4      tsp   white pepper
       1/8      tsp   cayenne pepper
       1              garlic clove - minced (about 1 tsp)
       1 1/2          celery ribs
       1        lge   onion - halved
       2        Tbsp  parsley - chopped
                      ====DUMPLINGS=====================================
       2        cup   flour
       1        Tbsp  baking powder
       1/2      tsp   salt
       1/4      tsp   baking soda
       3        Tbsp  shortening
       1        cup   buttermilk
       3        Tbsp  flour - mixed with 1/3 cup water

    DIRECTIONS  ------------------------------------------------------------

    To make chicken stew: Place chicken in a 4-quart Dutch oven with the
    water, broth, salt, white pepper, and cayenne.  Bring to a boil and
    skim foam for a minute or two.  Reduce heat to a simmer and add
    garlic, celery, onion, and parsley.  Cover and simmer gently 1-1/4
    hours before adding dumplings.

    To make dumplings: Sift flour, baking powder, salt, and baking soda
    together.  With a fork or pastry blender (or in a food processor),
    work the shortening into the flour mixture until the texture is that
    of cornmeal.  Rapidly stir in buttermilk.  Form dough into a ball and
    with floured hands knead it on a floured board for a few seconds,
    until bouncy.  Roll out dough into a square or rectangle 1/2 inch
    thick and cut it into 1-1/2 inch squares.  Drop into the hot chicken
    stew when the chicken is nearly done, cover the pot again and simmer
    15 minutes.

    With a slotted spoon, remove chicken and dumplings to a platter or
    serving dish.  Off heat, stir the flour paste into the broth left in
    the pot.  Return to low heat and simmer for a few minutes, stirring
    constantly, until thickened to a gravy.  Pour the gravy over the
    chicken and dumplings and serve immediately.

    Cookin' with Queen Ida
    Prima Publishing
    P.O. Box 1260QI
    Rocklin, CA  95677

    ISBN 1-55958-050-X
    Source: Cookin' with Queen Ida

    *** Recipe Via Compu-Chef (tm) ***

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Puree of Garlic Soup with Chicken Dumplings
 Categories: Soups, Diabetic, Ceideburg
      Yield: 6 servings

           Stephen Ceideburg
      2 tb Olive oil, divided
      1 lb Garlic *
      2 md Onions, coarsely diced
      7 c  Chicken broth or water
      1    Lemon, halved
      4    Bay leaves
      4    Sprigs fresh thyme or:
      1 tb Fresh, chopped thyme or:
    1/2 ts Dried thyme
      2 c  Mixed diced vegetables **
           Chicken Dumplings:
      1 lb Boneless, skinless chicken
           -pieces
      1 tb Finely minced garlic
    1/2 ts Salt
      1 ts Ground white pepper
    1/2 c  Madeira or dry sherry
      2    Egg whites
      1 sm Onion, finely diced
     12 sl French bread, cut from
           -baguette, toasted

  *(about 8 medium garlic heads), separated into cloves but unpeeled **
  (such as zucchini, yellow squash,eggplant and green beans)

  To prepare Garlic Soup: Heat 1 tablespoon olive oil in 2-quart pan
  over medium heat. Add garlic and cook, stirring occasionally, until
  skins start to turn golden, 15 to 20 minutes. Add onions and cook
  until soft, another 5 minutes. Add broth, lemon, bay leaves and
  thyme. Increase heat to high and bring to boil, then lower heat to
  medium and simmer 30 minutes.

  Meanwhile, heat remaining 1 tablespoon oil in small pan over medium
  heat. Add vegetables. Cover and cook until soft, about 10 minutes.
  Set aside.

  To prepare Chicken Dumplings: Cut chicken into 2-ounce pieces and
  place in food processor along with garlic, salt, pepper, Madeira and
  egg whites. Pulse on and off until mixture is coarsely chopped.
  Scrape into bowl. Add onion and mix well. Set aside.

  Remove soup from heat. Discard bay leaves and lemon. Puree mixture in
  food processor or blender. Strain soup through strainer or pass
  through food mill into clean pan. Return to a simmer.

  Use a tablespoon to drop dollops of Chicken Dumplings into simmering
  garlic soup, creating 12 dumplings. Cover and cook 8 minutes.

  Ladle soup into serving bowls at the table. Garnish soup bowls with
  reserved vegetables and toasted bread.

  Per serving, without bread: 355 calories (28 percent from protein, 46
  percent from carbohydrate, 25 percent from fat), 26 grams protein, 37
  grams carbohydrate, 10 grams fat, 36 milligrams cholesterol, 243
  milligrams sodium.

  Exchanges: 6 1/2 vegetable, 2 1/2 meat, 1 fat.

  Michael Roberts writing in the Oregonian FOODday, 1/12/93.

  Posted by Stephen Ceideburg
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Chicken Fricassee with Dumplings
  
Take 4 to 5 pounds of chicken parts, coat lightly with flour (seasoned
to your taste) and brown on all sides.
Drain and reserve fat.  
Add the chicken back to the pan: choped onion, lemon juice, thyme or
rosemary.  
Add some water to make about 1/2 inch in the pan.  
Cover tightly, cook until fork tender, adding water if necessary.  
Remove chicken from pan to make gravy.  
Pour off the liquid and reserve.  
Add 3 Tablespoons of the reserved fat from browning the chicken.  
Blend in 3 Tablespoons of flour.  
Cook over low heat, stirring until mixture is smoothe and bubbly.  
Remove from heat.  
Add enough milk to reserved cooking liquid to make 3 cups; pour into
pan.  
Heat to boiling, stirring constantly.  
Boil and stir 1 minute. 
Return chicken to gravy.  

Prepare dough for Dumplings; drop by spoonfuls onto hot chicken.  
Cook uncovered 10 minutes; cover and cook 20 minutes longer.  

DUMPLINGS:  
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Measure flour, baking powder and salt into bowl.
Cut in shortening thoroughly until mixture looks like meal.
Stir in milk.
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