With the Army Corps of Engineers taking the Flood Fight 2011 – Operation Watershed down river we will take a culinary tour of the affected areas:
Monday – Memphis District Munchies – Elvis Meatloaf
Tuesday – Vicksburg District Vittles – Mississippi River Chicken & Dumplings
Wednesday – New Orleans District Nosh
Thursday – BBQ Byway
Fishy Friday River Style
The original recipe from RecipeArchive.net calls for boiling a whole chicken, picking off the meat and building the soup with Cream of Chicken soup. Here I have used leftover white meat from a previous post (2 May 2011 Dinner News – Abbottabad, Pakistan) and created a simple milk gravy in place of the canned soup.
If you have 6 people to serve this is a great single meal. If not, I have included my method for individually freezing dumplings and storing the soup in separate containers for later use.
Pasta By Well
This is the best way I can think of to make sure that the dumplings do not get mushy and they can be revived in small or large batches.
I missed the veggies from a more Northern recipe, but the taste was plenty chicken enough.
We are more dark meat people than white meat so this was a good way to use breasts and save them for a rainy / sick day.
The dumplings would be nice with herbage in the dough as well.
I started using a new photo editing program tonight… worked great for leveling… not so much for text… anyone want to guess which one I left in with the icky text?