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.

Chicken Tetrazzini

8 oz. thin noodles or fettucine
1 garlic clove, mashed
6 fresh parsley sprigs, leave only
2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1 bay leaf, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons sweet butter
2 tablespoons all-purpose flour
1 cup hot chicken broth
1/2 cup light cream, warmed
1/4 cup dry white wine
1 cup diced cooked chicken
8 thin slices poached chicken breast
1/4 cup grated Parmesan cheese

Oven: 350 degrees

Cook the noodles in boiling salted water for ten minutes and drain. Chop the garlic and parsley together. Put the oil in a skillet, heat, and add the mushrooms, bay leaf, garlic and parlsey, salt, and pepper. Cook slowly for for four minutes; stir.

Place the butter in a saucepan, melt, add the flour, and blend. Add the chicken broth, stirring constantly until the mixture thickens. Remove from heat. Add the cream and wine and stir well.

Place the drained noodles in a buttered casserole dish, spoon mushroom mixture over the noodles, and arrange chicken over mushrooms. Pour the cream sauce over all and sprinkle with cheese. Bake for about fifteen minutes. Serves four.

Cornish Game Hens And Rice

Quick, easy, and only five ingredients!

1 cup uncooked long-grain rice
1 envelope Italian salad dressing mix
2 1/2 cups boiling water
1 can condensed cream of chicken soup
2 Cornish game hens

Oven: 375/350 degrees

Spread the rice in a 3-quart shallow baking dish. Bake at 375 degrees for 15 minutes, or until golden. Combine the salad dressing with the boiling water and chicken soup. Stir mixture into rice.

Cut the hens in half lengthwise. Season with salt and pepper if desired. Place hens cut side down on top of rice. Cover dish tightly with foil. Bake at 350 degrees for one hour. Remove foil and bake 30 minutes longer, or until rice and hens are tender. Serves four.

Lamb Banana Curry

Spicy and exotic!

2 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
Curry powder
2 pounds shoulder lamb chops, boned
2 cups chopped onions
1/2 cup chopped celery
2 cups chicken broth
Rind of 1 lemon, finely shredded
1/2 teaspoon ground ginger
1/4 cup seedless raisins
3 large firm bananas
2 tablespoons lemon juice
1 tablespoon butter, melted
1 tablespoon light brown sugar
Hot cooked rice

Oven: 350 degrees

Cut the boned lamb into 3/4-inch chunks. Combine the flour, salt, and pepper with one tablespoon curry powder and mix well. Toss the lamb cubes in the mixture until coated. Brown in a heavy saucepan, using a little oil if necessary.

Add the onions and saute, stirring occasionally, ten minutes. Skim off any excess fat. Add the celery, chicken broth, lemon rind and ginger. Cover and simmer fifty minutes. Add the raisins and simmer fifteen minutes more, or until very tender.

While the lamb is cooking, cut the bananas in 1/2-inch thick slices diagonally. Put in a 9-inch pie pan and sprinkle with the lemon juice, butter, and the brown sugar mixed with one teaspoon curry powder.

Bake for fifteen to twenty minutes, or until lightly browned and glazed. Serve the lamb stew over rice and top with the curried bananas. Serves six.