Name: Chicken Cream with Vegetables and Dumplings
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:

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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