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Chicken and Dumplings * Exported from MasterCook * White Sauce Amount Measure Ingredient -- Preparation Method Assembly Instruction: Use a large heavy bottomed saucepan or stock pot, melt the butter or margarine over low heat. Add the flour and stir until the mixture is smooth then cook until it begins to bubble. Do not let it brown! Gradually add the milk. When the sauce is thickened- be patient a double batch will take 30 minutes-stir in the bouillon granules or cubes. Don't make any more than 2 batches at once. NOTES: I add sautéed onions and/ or mushrooms to the sauce depending on what recipe I am using it with. For the enchilada recipe I add a generous amount of mushrooms and onions. Source: Adapted from "30 Day Gourmet Freezer Cooking Manual"
Jennia's Chicken and Dumplings 6 cups white sauce Assembly Instructions: Add chicken and vegetables to white sauce. Freeze in a large Ziploc Bag. Preparation Instructions: Thaw chicken and white sauce and place in a 9 x 13" baking dish. In a mixing bowl combine 1 cup all purpose flour,1 Tablespoon fresh parsley, 2 teaspoons baking powder, 1/4 teaspoon salt and 1/4 teaspoon dried oregano, crushed. In another bowl combine wet ingredients: 1 egg, 1/4 cup milk and 2 tablespoons canola oil. Mix these ingredients well and then add to the flour mixture mixing just until moistened. Place dumplings by spoonfuls onto chicken mixture in the 9 x 13" baking dish. Bake at 350 degrees for 20-30 minutes or until dumplings are golden in color. |
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Jennia Hart
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