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    • Chicken Cream with Vegetables and Dumplings

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    CATEGORY CUISINE TAG YIELD
    Meats, Grains, Dairy Poultry, Main dishes, Breads, Muffins & r 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 ts Dill Weed
    1/2 ts Tarragon
    ** Package Separately **
    1 pk Leek Soup, Packet — to make
    4 1/2 Cups
    1 Savory Dumplings
    3/4 c Dry Milk
    1 tb Margarine
    Salt — as needed
    5 1/2 c Water
    Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:

    INSTRUCTIONS

    1. 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
04-15-94 (20:09) Num   (4) Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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