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Lo-Fat Lo-Cal Chicken and Dumplings

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Dutch 1 Servings

INGREDIENTS

2 1/2 qt Water
3 lb Chicken, cut up and skinned (up to 4)
5 Carrots
4 Stalks celery
2 sm Onions
1 Bay leaf
4 Juniper berries
1/4 Tsp, whole peppercorns
2 ts Basil
1 ts Salt
1 1/2 c Flour
3 ts Baking powder
1 ts Salt
1/8 ts White pepper
1/2 c Chopped parsley
1 tb Minced chives
3 tb Margarine
2/3 c Skimmed milk

INSTRUCTIONS

DUMPLINGS
In a large Dutch oven, combine water, chicken, 2 quar- tered carrots, 1
stalk celery quartered, 1 onion peeled and quartered. Add seasonings, bring
to boil. Reduce heat and simmer 45 minutes. Remove vegetables and puree in
food proces- sor. Add this to Dutch oven along with remaining vegetables,
sliced thinly. Bring to boil. Combine ingredients for dump- lings. Drop
tablespoons of batter into boiling broth. Reduce heat to simmer. Cover for
20 minutes. Do not peek. Remove bay leaf.
Posted to JEWISH-FOOD digest V96 #111
From: "Anne G. de Borja" <anne@iconn.com.ph>
Date: Fri, 27 Dec 1996 13:15:21 +0800

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