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Gingerbread
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Chicken 'n' Dumpling Soup
12 ounces boneless chicken strips for stir-frying
1 tablespoon olive oil or cooking oil
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
1 14-ounce can chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup purchased julienne or coarsely shredded carrots
2/3 cup packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk
1 cup water
Salt and pepper
Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes.
In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.) Makes 4 servings.
 Always Kiss The Cook
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