Posted in /Cooking/Soups on Saturday, July 15, 2017
Ingredients
4 cups flour
8 tsp baking powder
2 tsp salt
1 Tbsp parsley flakes
2 Tbsp margarine
1 1/3 cup milk
Directions
- Blend together with a pastry blender flour, baking powder, salt, parsley and margarine.
- Add milk and mix until it forms a paste.
- Use a small teaspoon to drop dumplings into the soup or stew. Steam for 20 minutes
Note
Dumplings are cooked with steam so you require a lid. Be sure the stove temperature is on low so you can prevent your food from burning on the bottom.
Posted in /Cooking/Soups on Saturday, July 15, 2017
Ingredients
6 cups of finely shredded cabbage
2 cups shredded carrots
1 cup shredded onion
2 cups shredded potatoes
1/2 cup margarine
1/4 cup canola oil
6 Tbsp flour 1 tsp parsley flakes
Pinch of salt
1/2 tsp pepper
10 cups chicken stock (if you're using powdered stock use 1/4 cup powder and 10 cups water)
4 cups cream
Directions
1. Saute together cabbage, carrots, onions, potatoes with oil & margarine.
2. Make a roux with flour, parsley, salt & pepper
3. Add stock slowly to keep a thick texture
4. Add cream one cup at a time
5. Season to taste