Today's date: August 27, 2014



News
Top Stories
Sports
Community News
Police/Courts
Editorial
Obituaries
Business
Announcements
Columnists
Ag Issues
Classroom
Legals
Racing
Weather
Search
Advertising
Classifieds
Columnists
Country Cooking By Dorothy Bloemendaal

November 14, 2012

Recipes: Easy Chicken and Dumplings; Italian Meatball Subs; AND Southwest Snack Mix
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.


Click Here to Contact Us
©Murray County News 2014