Recipe - Chicken Cream With Vegetables And Dumplings

** Package Together **
2 ounce FreezeDried Chicken, Or
4 ounce ChickenFlavored T V P
1 ounce FreezeDried Carrots
1 ounce FreezeDried Green Beans
1 ounce FreezeDried Peas
4 Chicken Bouillon Cube, Or
One fourth cup Chicken Bouillon Granules
1 teaspoon Dill Weed
One half teaspoon Tarragon
** Package Separately **
1 pack Leek Soup, Packet to make
4 One half Cups
1 Savory Dumplings
Three fourths cup Dry Milk
1 tablespoon Margarine
Salt as needed
5 One half cup Water

1. Add 5 cup 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
One half cup 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
Date: 041594 (20:09) Number: 208 From Ned's Opus Date:
041594 (20:09) Num (4) Cooking

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip