Name: Hot And Spicy Chicken Vegetable Soup with Dumpling Topping
Ingredients: 8 c Good chicken stock; 2 Carrots; roll cut; 3 Stalks of celery; diagonally cut; 1 c Cooked rice; 1 ts Jim Campbell's smoked hab powder; 2 ts Madras curry powder; Salt to taste; 1 c Sifted all purpose flour; 2 ts Baking powder; (single acting); 1/2 ts Sugar; 1/2 ts Salt; 2 tb Margarine or butter; 1 Egg; 1/2 c Milk; 1 ts Calvin's or Jim Campbell's chile powder; 2 tb Chopped green onion

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David Garland

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy			1	servings

INGREDIENTS

8	c	Good chicken stock
2		Carrots; roll cut
3		Stalks of celery; diagonally cut
1	c	Cooked rice
1	ts	Jim Campbell's smoked hab powder
2	ts	Madras curry powder
		Salt to taste
1	c	Sifted all purpose flour
2	ts	Baking powder; (single acting)
1/2	ts	Sugar
1/2	ts	Salt
2	tb	Margarine or butter
1		Egg
1/2	c	Milk
1	ts	Calvin's or Jim Campbell's chile powder
2	tb	Chopped green onion

INSTRUCTIONS

DUMPLING
Top with the following dumpling:
Get the soup going well and when the vegetables are all nearly cooked, sift
together, the flour, baking powder,sugar and salt. Cut in the marg or
butter to fine crumble. Beat egg and add milk, then add to the dry
ingredients. Place large tablespoons in the soup(stew) while it is
simmering. Cook uncovered for 10 minutes, then covered for a final ten
minutes....serve and enjoy. Try a salad of your choice, and nothing else
will be needed.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Apr
27, 1999, converted by MM_Buster v2.0l.

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