Chicken Cream With Vegetables And Dumplings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Breads, Main dishes, Muffins & r, Poultry | 4 | Servings | |
INGREDIENTS
| ** Package Together ** | ||
| 2 | oz | Freeze-Dried Chicken, Or |
| 4 | oz | Chicken-Flavored T V P |
| 1 | oz | Freeze-Dried Carrots |
| 1 | oz | Freeze-Dried Green Beans |
| 1 | oz | Freeze-Dried Peas |
| 4 | Chicken Bouillon Cube, Or | |
| 1/4 | c | Chicken Bouillon Granules |
| 1 | t | Dill Weed |
| 1/2 | t | Tarragon |
| ** Package Separately ** | ||
| 1 | Leek Soup, Packet to make | |
| 4 1/2 | Cups | |
| 1 | Savory Dumplings | |
| 3/4 | c | Dry Milk |
| 1 | T | Margarine |
| Salt, as needed | ||
| 5 1/2 | c | Water |
INSTRUCTIONS
Add 5 c cold water to the pot and add all ingredients except dumplings and milk. Bring to a boil and simmer 10 minutes, stirring regularly. 2. Mix 1/2 c water with milk powder; add to soup gradually. Add margarine. 3. Make dumpling dough and spoon in when soup is simmering. Makes 8 cups. Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: 04-15-94 (20:09) Num (4) Cooking File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 20.2mg
Sodium: 557mg
Potassium: 175.9mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 2.5g
Protein: 8.4g