DUMPLINGS
1 cup of all purpose flour
2 tablespoons of chopped fresh parsley
2 tablespoons of soft margarine or butter
1 1/2 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of low fat milk

Date: Tue, 11 Jun 1996 10:07:07 -0500 From: Anne Harvey Someone, (I'm sorry, I forget who) was looking for chicken with dumplings. This is from Anne Lindsays Light Kitchen and is a recipe I've made often for Sunday dinner. This one-pot chicken dinner is a light version of an old-fashioned favorite. Add 1/2 cup white wine to the stew when adding peas, if desired. In large saucepan, combine chicken, potatoes, carrots, onions, celery, rutabaga, sweet potato, water thyme, sage, salt and pepper; bring to boil over high heat. Reduce heat to medium low; simmer, covered for 20 minutes. Stir in peas. Dumplings: in food processor or by hand combine flour, parsley, margarine, baking powder and salt until mixture is in coarse crumbs. Stir in milk; drop by tablespoonfuls onto hot stew to make 4 to 6 mounds. Cover and simmer (don't boil hard and don't lift lid) for 15 minutes. or until dumplings have risen. Makes 4 servings. EAT-L DIGEST 10 JUNE 1996 From the EAT-L recipe list.
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.  Yields: 4 Servings