Chicken And Dumplings Stew
Ingredients:
4 pounds boneless chicken, skinned and cut into small pieces
8 ½ cups chicken broth
1 bag baby carrots, sliced
1 medium onion, peeled and chopped
1 small bag frozen mixed vegetables, or peas
Salt, pepper to taste
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
½ cup butter
½ cup water
(Or one canister of ready made biscuit dough, cut into pieces)
Directions:
Cook chicken and broth in a large stock pot. Simmer
over medium until chicken is done. Skim fat off the
top of the stock. Add vegetables and spices; simmer
until vegetables are done. Meanwhile, mix ingredients
for dumplings. Once well blended, roll out onto floured
surface. Cut into small strips or squares. Bring soup to
a boil and drop dumplings in. Cover and reduce heat.
Simmer for 10 minutes.
***
REOPENING ENVELOPES  If you seal an envelope and then realize you forgot to
include something inside, just place your sealed envelope in the freezer for
an hour or two. Voila!  It unseals easily.
CONDITIONER  Use your hair conditioner to shave your legs. It's a lot
cheaper than shaving cream and leaves your legs really smooth. It's also a
great way to use up the conditioner you bought but didn't like when you
tried it in your hair.
Pumpkin CheseCake Pie
Ingredients
1            deep-dish 9" pie crust
CheeseCake:
1 pkg.          (8 oz.) softened cream cheese
1/4 cup       sugar
1/2 tsp.       vanilla
1            egg
Pumpkin custard
1-1/4 cups   pumpkin
1/2 cup       sugar
2            eggs, slightly beaten
1 cup     evaporated milk
1 tsp.     cinnamon
1/4 tsp.       each ginger, nutmeg
dash      salt
Directions
       Heat oven to 350º F. Combine cream cheese, sugar and vanilla.  Add
egg; mix well.  Spread on bottom of deep 9" pie crust.  Combine pumpkin,
sugar, cinnamon, ginger, nutmeg and salt; mix well.  Blend in beaten eggs
and evaporated milk.  Carefully pour over cheese cake mixture.  Bake at 350º
F. (175º C) 65 - 70 minutes.
Makes 8-10 servings.

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