[CH] Enuf nonsense...do Soup!
Doug Irvine (dirvin@bc.sympatico.ca)
Tue, 27 Apr 1999 19:47:35 -0700
Well, I .did finally get fed up, as Mike did, and simply deleted
anything that did not have to do with peppers...grown, cooked with, (for
Rael)or worn whilst dancing! Or whatever! So, I had four full chicken
legs, which, IMHO, had been in the freezer too long. I did not have any
soup stock in stock, so decided to turn the legs into stock. You all
know how to make stock, so I wont go into that. Suffice to say, that I
ended up with 8 cups of soup stock, which I intended to turn into
cauliflower soup, which was posted by Edmiston a long time ago. Well, I
was interrupted, by a visitor, and ended up by making a hot and spicy
chicken vegetable soup, with a dumpling topping. It really ended up a
stew, so here it is:
8 cups of good chicken stock
2 carrots, roll cut
3 stalks of celery, diagonally cut
1 cup cooked rice
1 tsp Jim Campbell's smoked hab powder
2 tsp Madras curry powder
salt to taste
Top with the following dumpling:
1 cup sifted all purpose flour
2 tsps baking powder(single acting)
1/2 tsp sugar
1/2 tsp salt
2 tbls margarine or butter
1 egg
1/2 cup milk
1 tsp Calvin's or Jim Campbell's chile powder
2 tbls chopped green onion
Get the soup going well and when the vegetables are all nearly cooked,
sift together, the flour, baking powder,sugar and salt. Cut in the marg
or butter to fine crumble. Beat egg and add milk, then add to the dry
ingredients. Place large tablespoons in the soup(stew) while it is
simmering. Cook uncovered for 10 minutes, then covered for a final ten
minutes....serve and enjoy. Try a salad of your choice, and nothing else
will be needed. Cheers, Doug in BC