INGREDIENTS

INSTRUCTIONS

Prepare the dumplings: Cook bacon in a skillet over low heat until
tender, not crisp. Add onions, salt, and pepper. Cook over low heat
until onions are soft, about 7 to 10 minutes. Reserve. Place chicken
in a food processor fitted with the metal blade, along with the
allspice, potato and egg. Process until chicken is ground, about 2
minutes. Add the cream and process until mixture is thick and sticky.
Stir in the reserved sauteed onion and bacon, along with the dill.
Place mixture in a bowl, cover, and refrigerate for 30 minutes.
Meanwhile, prepare the soup: Melt butter over medium-low heat in a
large stockpot or Dutch oven. Cook onions with salt and pepper until
soft, about 5 minutes. Add the chicken stock and cook over moderate
heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in
a food processor fitted with the metal blade. Add carrots to soup.
Bring to a boil, return to a simmer, and cook, uncovered, until the
carrots are soft, about 10 minutes. Puree soup in a blender or food
processor until smooth. Strain back into pot, pressing with the back
of a ladle to extract all the juices. Shape dumplings with 2 oval
soup spoons dipped in hot water or with slightly wet hands. They
should be ovals or balls, about 1 1/2-inches in diameter. Drop
dumplings carefully into simmering soup and cook for 5 to 6 minutes
or until they float to the surface. Add milk, bring to a boil and
remove from heat. Serve immediately This recipe yields 4 to 6
servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B10 broadcast
03-19-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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