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Name:	Mack -	Reply
Subject:	Winter's Freezer Time, Ya'll
Date:	11/14/2011 8:50:39 PM

Already got Vegetable Beef Soup, Chili, Brunswick Stew packed and ready. Planning to add Sante Fe Soup, White Chili. Mav's Chicken and Dumplings, and Cuban Garbanzo Bean Soup to the freezer stock.
And, on a cold, dreary night in January, set a fire, bake the cornbread, nuke the soup, turn the music on, and enjoy.
Wish ya'll were here.

Name:	Maverick -	Reply
Subject:	Winter's Freezer Time, Ya'll
Date:	11/15/2011 10:10:35 PM

Hey Mack, found a shortcut for the Dumplings. Winn Dixie, at least in Birmingham, has Mary B's frozen dumplings and have to say they are very tasty and a lot easier to make than the homemade - LOL.

Name:	ot -	Reply
Subject:	Winter's Freezer Time, Ya'll
Date:	11/16/2011 10:26:19 AM

i agree Mav, they are very good! .... makes making chicken and dumplings so much easier.

Name:	roswellric -	Reply
Subject:	Winter's Freezer Time, Ya'll
Date:	11/16/2011 10:32:37 AM

Mav...that stuff will kill you :-)

I use Bisquick to make a dough -2 cups Bisquick & 2/3 cup chicken stock. Knead lightly then roll out ~ 1/8 in. thick. Cut out the dumplings with a biscuit cutter. Easy, works pretty good. I always add chopped fresh parsley to the mix too....

Name:	Mack -	Reply
Subject:	Hey, Mav
Date:	11/16/2011 4:29:23 PM

a little twist on the original recipe. The original makes a ton of delicious broth, even after serving and leftovers. I froze it (about 2 quarts). Then this week, my wife used the extra broth, added leftovers from a Sam's $4.99 chicken and a pack of Mary B's. Good stuff.

Name:	Lifer -	Reply
Subject:	Easy dumplings
Date:	12/1/2011 4:21:31 PM

try using the cheapest canned biscuits you can buy. I usually just pinch them and tear each one into several pieces. I like this better than the frozen ones because the dumplings vary in size and consistency. To thicken the gravy use cold water and flour and mix in till it is as thick as you like. Very easy.

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