It's ironic that I, who until recently thought that green olives actually grew with the little red pimentos in them, am posting recipes. Might wanna check the weather report, but I think maybe hell really did freeze over.
Anywho...
I'm not much of a measurer. I used chicken and broth, but my secret to the dumplings is using a can of reduced fat croissants - the kind you whack with a spoon to open. I cut each croissant in to 5 pieces, roll them in flour, and throw them in the mix. And - Voila - perfect little dumplins - like me. (Ok, I went too far. I do that sometimes. Frequently. A lot. All the time.)
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