It’s the first day of the month, so there’s a new micro-mini story on my Hot Flashes page.
Now. “Slicks” is what we call flat dumplings. I was raised with fluffy puffy dumplings, but Charlie’s mom made the flat, noodley kind, which her kids call slicks. Because they are.
Mrs. Allen made her own, but I never caught the knack. So I was delighted to find Reames Homestyle Flat Dumplings at Jay C (a Kroger-owned chain).
So here’s how I do:
Chicks and Slicks
- 4 cups chicken broth (make your own, or use boughten)
- dumplings, separated
- chopped onion, celery, carrots
- 1 or 2 cans of cream of mushroom soup
- fresh parsley and sage, if you got
I was really doing it down and dirty, so I used mirepoix mix, frozen peas, and pre-cooked chicken.
Bring the broth to boiling, then add the dumplings one-by-one. Add the veg. Stir frequently for half an hour, or until the veg are cooked and the dumplings are as tender as you like. Add the fresh herbs.
Put the canned soup into a big bowl. Stir some hot broth into the soup to thin it, then add it to the big pot.
Looks like this:
Yeah, I know: If you make your own dumplings, roast your own chicken, make your own broth, use fresh mushrooms and real cream instead of canned soup, grow your own freakin vegetables, mill your own wheat, milk your own cow…. Fresher is better.
But, if you want to go relatively quick and very easy and still delicious, this’ll do.
I’m posting at Fatal Foodies about a most unhealthy breakfast.
A WRITING PROMPT FROM ME TO YOU: Two people have very different childhood memories of the same food.