Chicken Wings and Dumplings

Serve something a little different with your wings. The biscuit mix is a great time-saver for making the dumplings.

Wings

• 3 pounds chicken wings
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 chicken bouillon cubes
• 3 cups boiling water
• 2 tablespoons flour
• 2 tablespoons water

Batter

• 1 1/2 cups biscuit mix
• 1/2 cup plus 2 tablespoons water
• 2 tablespoons chopped parsley

In a large heavy kettle, brown the wings in the oil. Stir in the vegetables and cook, stirring, until the vegetables begin to brown, about ten minutes. Add the salt and pepper. Dissolve the bouillon cubes in the boiling water. Add to the wings and simmer about an hour, or until the meat begins to fall from the bones. Correct for seasoning if necessary. Blend the flour with the two tablespoons of water and stir into the wings mixture.

Blend together all batter ingredients and drop by spoonfuls into the kettle, making eight dumplings. Cover and cook until the dumplings are done, about ten minutes. Serves four.

Seven Herb Stuffing For Lamb

This makes enough to stuff a seven-pound lamb.

1 stick butter or margarine
1/4 teaspoon marjoram
1/4 teaspoon dried mint leaves
1 small bay leaf, crumbled
1/4 teaspoon leaf basil
1/4 teaspoon leaf oregano
1/4 teaspoon leaf sage
1/4 teaspoon leaf rosemary
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups soft white bread crumbs
1 tablespoon lemon juice

In a small bowl, stir the butter or margarine with a wooden spoon until soft.

Put all the seasonings into a blender, and whirl until finely pulverized. Add to the softened butter with the bread crumbs and lemon juice. Blend well.

Macaroni & Ham Salad

A make-ahead salad good for those warm summer nights.

2 teaspoons salt
2 quarts boiling water
1 cup elbow macaroni
1 cup diced cooked ham
1/2 cup diced cheddar cheese
1/2 cup thinly-sliced celery
1/4 cup grated carrot
1 teaspoon grated onion
1/4 cup mayonnaise
1/2 cup canned tomato sauce
1 tablespoon vinegar
1/4 teaspoon salt
1/8 teaspoon dry mustard
Crisp lettuce leaves

Bring the water to a boil in a large saucepan. Add the 2 teaspoons of salt, then gradually add the elbow macaroni. Cook, stirring occasionally, until the macaroni is tender, about ten minutes.

Drain, then mix in a bowl with the ham, cheddar cheese, celery and carrot. In a small bowl, put the onion, mayonnaise, tomato sauce, vinegar, 1/4 teaspoon salt, and dry mustard. Whisk mixture smooth, then pour over the macaroni. Mix well, and chill thoroughly before serving over the lettuce. Serves four.