Today's date: May 19, 2013
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| Country Cooking By Dorothy Bloemendaal |
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November 14, 2012 |
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| Recipes: Easy Chicken and Dumplings; Italian Meatball Subs; AND Southwest Snack Mix | |
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Easy Chicken and Dumplings
1 carton (32 oz.) reduced-sodium chicken broth (4 cups) 3 cups shredded cooked chicken (about 1 1/2 lb.) 1 can (10 3/4 oz.) condensed cream of chicken soup 1/4 teaspoon poultry seasoning 1 can (16.3 oz.) refrigerated buttermilk biscuits (8 biscuits) 2 medium carrots, chopped (1 cup) 3 celery ribs, chopped In a 4-to-5 quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking. For the other two recipes,- pick up a copy of the Murray County News or you can read it on line - subscriptions to The Murray County News are available online. Click on the free demo and it will give you instructions on how to subscribe for the online edition. |
©Murray County News 2013