I'm back in Austin -- drove up this morning. We had left-over chicken and dumplings for lunch and then Mom made vegetable soup for dinner. It was good so we sent the left-overs home with my brother for his lunch tomorrow.
Tomorrow morning we are driving to San Angelo to visit my Uncle. It is hot there -- yesterday it was 108 degrees f. I can do without that kind of heat! I'm thankful that the car is air conditioned.
Uncle doesn't have a computer so I won't be back on line until Friday evening.
Take care, everyone!
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3 comments:
We eat dumplings with stew. They are made in balls using suet, are we talking about the same as your dumplings?
Traditional dumplings, as made in the southern U.S. are made with dough similar to pie crust. The dough is rolled out and cut into narrow strips and dropped into the boiling broth. That is the way my Mom makes them. I, on the other hand, take a short cut and use a product called Bisquick, and make "dropped" dumplings. These are cooked in the broth left from boiling chicken. The chicken is cut into small pieces after being cooked, and is re-added to the broth/dumpling mixture. It is a delicious dish, and is sometimes called "Southern Comfort" food.
We don't use suet anymore -- at least, not what I think of as suet. We use vegetable "shortening," because of the health dangers of cholesterol.
Wendy uses suet and something else,rolls them into balls and drops them on top of the stew when it's nearly cooked. Again I'll have to wait until she gets home for more information!!
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