Name: Chicken and Rosemary Dumplings
Ingredients: 6 Chicken pieces or; 1 sm Whole chicken; skin removed; 3 qt ;Water; 1 Onion; finely chopped; 2 Garlic cloves minced or pressed; 2 Celery stalks; fine chopped; 1 To 2 carrots; finely chopped; 2 tb Cornstarch; dissolved in; 1/3 c ;Cold water (opt'l.); 2 Rosemary sprigs, 3" each; 3 Fresh rosemary sprigs 3" each; 1 1/4 c ;Water; 2 c Buttermilk biscuit mix

In the early 1990s, Americans spent annually twice as much on cut flowers as on overseas Protestant ministries, twice as much on women’s sheer hosiery, one and a half times as much on video games, one and a half times as much on pinball machines, slightly more on the lawn industry, about five times as much on pets, one and a half times as much on skin care, almost one and a half times as much on chewing gum, almost three times as much on swimming pools and accessories, approximately seven times as much on sweets, seventeen times as much on diets and diet-related products, twenty times as much on sports activities, approximately 26 times as much on soft drinks, and a staggering 140 times as much on legalized gambling activities.

Craig Blomberg

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	New Orleans	Seasonings, Poultry, Vegetables	4	Servings

INGREDIENTS

6		Chicken pieces or
1	sm	Whole chicken; skin removed
3	qt	;Water
1		Onion; finely chopped
2		Garlic cloves minced or pressed
2		Celery stalks; fine chopped
1		To 2 carrots; finely chopped
2	tb	Cornstarch; dissolved in
1/3	c	;Cold water (opt'l.)
2		Rosemary sprigs, 3" each
3		Fresh rosemary sprigs 3" each
1 1/4	c	;Water
2	c	Buttermilk biscuit mix

INSTRUCTIONS

DUMPLINGS
Add chicken to the water in a stockpot and bring to a boil; simmer,
covered, about 20 minutes or until tender. Remove chicken to a plate to
cool.
Add onion, garlic, celery, and carrots to the stock; bring to a simmer.
Cut or tear chicken into 2" pieces; return it to the stock. Simmer for
about 30 minutes, or until all the vegetables are very tender. Stir the
cornstarch mixture into the stock, if you like a thick sauce.
To make dumplings and while vegetables are cooking, bring to a boil 1 1/4
cups water in a small pan.  Turn off the heat and add three sprigs of
rosemary. Cover; let steep for 30 minutes.
Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly
more if mixture is very gooey.
Bring the chicken stock back to a low boil; drop scant teaspoons of
dumpling batter into the bubbles.  Gently push each dumpling aside with a
spoon to keep dumplings from clumping together. Add two more rosemary
sprigs.  Lower heat, cover, and simmer 5 to 10 minutes.
Yield: 4 to 6 servings.
Recipe from Nancy Brewer/New Orleans, Louisiana.  In "Kitchen Table: Where
Herbs and Spices Make a Difference" column in "The Herb Companion." Dec.
93/Jan. 94, Vol. 6, Number 2. Pg. 82. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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