Recipe - Lo-Fat Lo-Cal Chicken And Dumplings

2 One half qt Water
3 pound Chicken, cut up and skinned
(up to 4)
5 Carrots
4 Stalks celery
2 small Onions
1 Bay leaf
4 Juniper berries
One fourth Tsp, whole peppercorns
2 teaspoon Basil
1 teaspoon Salt

DUMPLINGS
1 One half cup Flour
3 teaspoon Baking powder
1 teaspoon Salt
1/8 teaspoon White pepper
One half cup Chopped parsley
1 tablespoon Minced chives
3 tablespoon Margarine
2/3 cup Skimmed milk

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,
cut or sliced up 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 JEWISHFOOD digest V96 #111

From: "Anne G. de Borja" anne@iconn.com.ph

Date: Fri, 27 Dec 1996 13:15:21 +0800