Mmmmm.... chicken & dumplings

the cafeteria has this on the menu for today, and you know, since our cafeteria generally does a pretty good job, I'm going to give it a try.

I made curried chicken on Saturday, it was SO good.

enjoy!

Tuesdays are *always* lime jello day here.

I like lime jello.

since our cafeteria doesn't offer sugar-free, I don't usually pay attention.

I've never had it. It's like Southern Baptist matzoh ball soup, no?

but I'm betting the two are pretty close.

You should try the matzoh ball soup at Saul's Deli.

As Marilyn Monroe famously quipped, "It's good, but isn't there any other part of a matzoh you can eat?"

I learned to LOVE the matzoh balls :9

In an obscure way, they are similar.

When I make chicken and dumplings, it is thick, like a stew. It has carrots, celery, onion, peas, green beans, potato, and of course chicken and the dumplings.

When I make matzoh ball soup (which I do much more frequently), it uses thin broth, carrots, celery, onion, egg noodles (except during Passover), and the chicken and matzoh balls.

As far as the dumplings/balls comparison goes, they are sorta similar... one is made with flour and milk and the other with matzoh meal, water, and eggs. Of course, I am sure there are infinite recipes out there for both.


:7

I have to say, I love chicken and dumplings. I wish it wasn't so time intensive.

Debbi

:)

Ingredients:

Milk
Water
2 cups chicken stock
Bizquick
1 Whole cut up chicken, deboned
2 Carrots
1 Vidalia onion
4 New potatos (red potatoes, small, skinned)
Salt
Pepper

Boil the chicken and veggies in two cups of water + chicken stock and let simmer for about an hour on a slow rolling boil. Chicken pieces should be bite sized.

Remove from heat and refrigerate overnight in the cooking pot. Skim off chicken fat after it congeals at the surface.

Return the pot to the stove and re-heat to boiling. Follow the recipe on the Bizquick box for drop biscuits to make the dumpling dough, which is simply 1 part milk, 2 parts bizquick.

Salt and pepper broth to taste, then spoon in cookie sized lumps of drop biscuit dough into the pot. Cover and simmer for fifteen minutes. Biscuit dough will expand and absorb excess water as they cook.

Bwa-hahahahahaha :evilgrin:

hopefully, the pastry cart will be long gone by the time I head out to lunch.

I grew up eating chicken-n-dumplins on cool evenings, but although I make great C&D, my Swiss husband and his family here don't like the "doughy" texture of the dumplings too much. You always make me hungry for my favorite U.S. comfort foods, MissMillie!

It's just that I love food.

I especially love the comfort foods from where I grew up. Oh, fried chicken and mashed potatoes, chicken and dumplings, homemade biscuits and gravy, etc. YUM!

They are EVIL!

The best cafeteria at a workplace of mine was in the Colonnade (394 and Hwy 100) in Golden Valley, MN. They always had the BEST stuff, and freshly made breakfasts too.

the food here is very good as cafeteria food goes, and there's a tremendous variety to choose from every day.

Besides 2 main courses, there's a pasta station, a sushi station, an asian station, an international station, a salad bar, a sandwich station and a choice of 2 soups.

Then there's the "grill" downstairs where you can get pizza, burgers, tacos, etc.

Sometimes it's hard to choose w/ so many choices. I most often have salad, but today, I want something different.

Stop it!!