2 envelopes Lipton’s Cream of Chicken Cup-o-soup
1 can Swanson’s Chunk Chicken Meat
1/2 package mixed freeze-dried vegetables
1 cup Bisquick in a zip-type bag
Water

Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water. Place on camp stove. Heat to simmering, stirring occasionally.

While soup is heating, add water (see Bisquick box instructions for quantity) to Bisquick and knead in the zip-type bag. When soup is hot, tear off a corner of the bag and squeeze out mounds of Bisquick into the pot. Cover and cook for about 10 minutes over low heat.

2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 cup milk
4 or 5 apples pared, cored and cut in half
Sugar
1 teaspoon cinnamon

Sift the dry ingredients, cut in shortening, add milk and mix to a smooth dough. Turn onto a floured board and divide into 8 or 10 portions; roll out each portion large enough to cover 1/2 apple. Place apple on each piece of dough, fill core hollow with sugar and cinnamon. Wet edges of dough and press together over apple. Place on greased baking sheet and bake at 350 degrees F until the apples are tender – about 1/2 hour. Serve with boiled Brown Sugar Sauce or put the dumplings into a baking dish, pour the uncooked ingredients for Brown Sugar Sauce into the pan around them and bake until the dumplings are done and the sauce is thick.

Brown Sugar Sauce
2 cups water
2 cups brown sugar
3 tablespoons butter

Combine and cook together for 5 minutes; or simply pour uncooked sauce around dumplings and bake.

Serves 4 to 6.

1/2 cup (125 mL) all-purpose flour
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) black pepper
1 (3 pound – 1.5 kg) whole chicken about, cut into pieces
1 tablespoon (15 mL) vegetable oil
4 large carrots, peeled and sliced 1-inch (2.5 cm) thick
2 stalks celery, sliced, 1/2 inch (1 cm) thick
1 onion, thinly sliced
1 teaspoon (5 mL) dried rosemary
2 cups (500 mL) chicken stock
1 cup (250 mL) frozen peas

Rosemary Dumplings
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) dried rosemary
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL) milk
1 egg, lightly beaten
Fresh rosemary sprigs

In a bowl or plastic bag, combine flour, salt and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate.

In a large nonstick skillet, heat oil over medium-high heat. Add chicken pieces and cook for 8 to 10 minutes or until brown on all sides. Set aside.

Add carrots, celery, onion and rosemary to crockpot. Set chicken pieces over vegetables.

Pour 1/2 cup (125 mL) stock into skillet and cook over medium-high heat, scraping up brown bits from bottom of pan. Pour pan juices into crockpot along with remaining stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine.

Dumplings: In a bowl, sift together flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix – lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on HIGH for 25 to 30 minutes or until tester inserted in centre of dumpling comes out clean.

2 pork steaks
1 medium onion, chopped
1 tablespoon shortening

Dumplings
4 medium potatoes
Salt
Flour

1 (16 ounce) can sauerkraut

Dice pork steaks and saut? in shortening until almost done. Add chopped onion and continue to saut? until done. Set aside.

Dumplings: Grate potatoes. Add salt to taste and enough flour to make a stiff batter – not too dry. Drop mixture one teaspoon at a time into boiling water. Boil until dumplings float on top of water. Turn down heat and boil five minutes longer; drain. Rinse in cold water; drain.

Heat meat mixture and add dumplings, then stir until all dumplings are heated.

Serve with heated sauerkraut.

Serves 4 to 6.

3 cups milk
1 cup farina or semolina
2 beaten eggs
1 tablespoon butter
1 teaspoon salt
Dash of pepper
1/4 cup margarine
1 cup grated Parmesan cheese

Heat milk to scald. Reduce heat. Stir in farina and cook until thick, about 5 minutes. Remove from heat. Stir in eggs, margarine, salt and pepper. Beat until smooth. Spread in a greased 13 x 9-inch pan. Cool. Cover and refrigerate for 2 to 3 hours until firm.

Cut into 1 1/2-inch squares or circles. Place overlapping in an ungreased dish. Dot with 1/4 cup margarine. Sprinkle with cheese. Bake at 350 degrees F for 30 minutes. You can brown a little more under the broiler, if needed.

Posted by bettyboop50 at recipegoldmine.com 6/25/01 12:14:53 pm

These dumplings can be used for a variety of dishes. I love these in my homemade chicken soup.

2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 tablespoon butter, melted
3 eggs
3/4 cup milk

Combine all ingredients together, mixing until totally combined.

Bring a pot of salted water to a boil and drop by 1/2 teaspoons into water. Let boil for 10 minutes.

2 1/2 cups cooked turkey, cubed
1/4 cup butter or margarine
1/2 cup chopped onion
2/3 cup all-purpose flour
1/2 teaspoon salt
2 1/4 cups broth, turkey or chicken
1 dash hot pepper sauce
1 1/2 cups mixed vegetables, frozen (thawed)
1 cup low-fat sour cream
1 (16.3 ounce) can jumbo size biscuits
1/2 teaspoon paprika

Melt butter in large heavy skillet. Add onion; cook and stir until tender. Lightly spoon flour into measuring cup; level off. Add flour and salt to skillet; stir until smooth.

Add broth, water and hot pepper sauce; cook until bubbly and thickened, stirring constantly.

Stir in turkey, mixed vegetables and sour cream. Simmer over low heat until thoroughly heated.

Separate dough into 8 biscuits; cut each in half. Place biscuit halves on top of hot turkey mixture. Simmer, uncovered, 10 minutes.

Cover; simmer an additional 15 to 20 minutes or until biscuits are no longer doughy. Sprinkle with paprika.

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons granulated sugar
1/4 cup shortening
1/2 cup milk
2 medium apples, pared, cored and halved
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup brown sugar
5 tablespoons margarine
Dash of salt
1 cup boiling water

Combine flour with baking powder, salt and 1 1/2 tablespoons sugar. Cut in shortening with pastry blender until mixture resembles coarse meal. Add milk, mixing until soft dough is formed. Knead dough on lightly floured board 1 minute.

Preheat oven to 375 degrees F. Grease a 9-inch square pan.

Divide dough in half. Roll each half to 1/8 inch thickness and cut into two 5 x 5-inches. Place apple half on each square. Sprinkle each with 1 tablespoon of combined sugar, cinnamon and nutmeg. Moisten edges of dough and bring corners up over apples, pressing edges together. Place in pan with joined edges on top.

Mix together brown sugar, margarine and salt; add water, stir and bring to a boil. Pour over dumplings in pan. Bake 45 to 50 minutes or until apples are tender. Serve warm.

1/2 cup plus 1 tablespoon all-purpose flour
6 tablespoons granulated sugar, divided
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons butter
1/4 cup milk
1 cup apple juice or cider
1 tablespoon cinnamon candies
2 1/2 cups sliced, peeled apples
1 tablespoon all-purpose flour

Combine 1/2 cup flour, 4 tablespoons sugar, salt and baking powder. With a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs; set aside.

In 2-quart saucepan, combine the remaining 2 tablespoons of sugar and remaining 1 tablespoon of flour. Add apple juice, stirring until smooth. Mix in cinnamon candies and apples. Cook over medium heat, stirring frequently, until mixture boils.

Stir milk into flour and butter mixture, mixing until smooth. Drop dough, about 1/4 at a time, over boiling apple mixture. Cover pan and cook over low heat for about 10 minutes or until dumplings are cooked. (Cooked dumplings will resemble little cakes. The dough drops to the bottom of the pan when it enters and will rise when it is done.)

Cool slightly before serving in individual dishes. Top with whipped topping or whipped cream.

Yields 4 to 6 servings.

Source: Mader?s German Restaurant ? Milwaukee, Wisconsin

4 to 5 russet potatoes, unpeeled
1 to 1 1/2 cups flour (divided)
1 egg
1 tablespoon salt
Pinch of black pepper
1/2 teaspoon grated onion
Stuffing croutons (do not use seasoned croutons)

Cook potatoes in boiling water until tender; drain and cool. Refrigerate overnight.

The next day, peel and grate potatoes. Add 1 cup flour, egg, salt, pepper and onion; mix until smooth. Add additional flour gradually to form dumpling mixture that will hold together. Form into balls the size of an egg. Insert 2 to 3 croutons into each dumpling, then again form into a ball. When ready to cook, drop dumplings into gently boiling salted water and cook 8 to 10 minutes. Dumplings are done when they turn and float to top and are no longer gummy inside.