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
Creamy soup, moist chicken, and chewy soft dumplings.
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.
Ingredients
Pasta By Well
Troubleshooting
Roll
Shape
Cook Carefully
Large Batch
I.Q.F.
Soup
Final Storage
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.
Lessons Learned
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?
Dinner Table Diplomacy 