Recipe - Hot And Spicy Chicken Vegetable Soup With Dumpling Topping

8 cup Good chicken stock
2 Carrots; roll cut
3 Stalks of celery; diagonally
cut
1 cup Cooked rice
1 teaspoon Jim Campbell's smoked hab
powder
2 teaspoon Madras curry powder
Salt to taste

DUMPLING
1 cup Sifted all purpose flour
2 teaspoon Baking powder; (single
acting)
One half teaspoon Sugar
One half teaspoon Salt
2 tablespoon Margarine or butter
1 Egg
One half cup Milk
1 teaspoon Calvin's or Jim Campbell's
chile powder
2 tablespoon Chopped green onion

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 CHILEHEADS DIGEST by Doug Irvine dirvin@bc.sympatico.ca on Apr
27, 1999, converted by MM_Buster v2.0l.