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

The work of the Holy Spirit in John 3 is applied to the wind (the same word as spirit). From a human perspective, the wind has a point of origin and a destination that is unknown, yet we know the wind is present based upon the effects it leaves behind. Likewise, we are totally at the mercy of the free and sovereign will of God. Just as the wind is invisible and unpredictable and uncontrollable, God’s Spirit is moving among human beings, regenerating their hearts, and enabling them to willingly trust Christ for salvation. And when people do trust Christ, there will be evidence of His presence.

Randy Smith

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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