| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Soups/stews |
4 |
Servings |
INGREDIENTS
| 11 |
oz |
Broccoli |
| 8 |
oz |
Carrots |
| 8 |
oz |
Chickenbreast Filets |
| 1/2 |
c |
Milk |
| 3/4 |
c |
Butter |
| 2 1/2 |
oz |
Cream of wheat |
| 1 |
|
Egg, separated |
| 6 |
oz |
Cottage cheese Pureed |
|
|
Pepper |
|
|
Nutmeg,ground |
| 2 |
tb |
Parsley,chopped |
| 4 |
tb |
Lime Juice |
| 3 |
c |
Chickenbroth, instant |
| 2 |
c |
Chickenbroth,canned |
| 1 |
cn |
Whole Cernel Corn,drained |
INSTRUCTIONS
1.Wash broccoli and cut into little roses, clean and
peel carrots and cut into slices.Slice the
chickenfilets in small slices. 2.For the dumplings
heat the milk and the butter to a boil;add the cream
of wheat while you stir and cook until it is a big
dumpling. 3.Let it cool a little than mix in the
eggyolk,cheese,salt,pepper,nutmeg and parsley and 1
tablespoon of the limejuice. 4. Whip the eggwhite
until stiff and fold it under 5.Heat saltwater in pot
and with a teespoon cut off little dumplings and let
them simmer in the saltwater for 5 minutes. 6.Heat the
broth;add broccoli,carrots and chickenmeat and simmer
5 minutes. 6.Add the dumplings and the rest of the
limejuice. Typed by Brigitte Sealing Cyberealm BBS
315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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