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.

Ginger Cream Chicken

Add a spicy touch to your chicken tonight!

4 whole chicken breasts, split
Flour
Salt and pepper
Ground ginger
Butter or margarine
1 1/2 cups chicken broth
1/2 cup heavy cream
2 to 4 tablespoons chopped candied ginger

Oven: 300 degrees

Season flour with salt, pepper, and ground ginger. Place seasoned flour in a bag and shake chicken pieces until coated. Brown chicken slowly on both sides in a half-cup of butter in a large skillet. Cover and cook until tender. Remove to a warm dish and place in pre-heated oven.

Add enough more butter to the skillet to make a quarter-cup. Blend in a quarter-cup of flour. Gradually add chicken broth and cream and cook, stirring, until thickened. Season to taste with salt, pepper, and ground ginger. Pour around chicken and sprinkle with chopped ginger. Serves four.