This is my third article on dumplings. As reported earlier I’m on a lifelong trek to find the secret of Mrs. Mullen’s Swedish Dumplings. She was my neighbor when I was a kid and always fed me her cooking delights when I went over to her house to do the chores.
In previous articles I reported that biscuit dough from the refrigerator department of your grocery store makes better dumplings than what I’ve been able to make from existing recipes. The best of these to my taste is croissant dough. After the breakthrough I describe here, I’m not so sure of that.
I mentioned earlier that I was afraid to try cinnamon bun dough from my grocer in soup. Then I reported that I had a delightful late-night breakthrough using cinnamon dough over seasoned peaches which gave me a sugar high that kept me awake all night. The previous articles where Dumplings: My Deepest Culinary Secret (http://www.ezinearticles.com/?id=96471) and Peaches with Cinnamon Dough Dumplings: My Amazing Late Night Vision (http://www.ezinearticles.com/?id=98660).
Yesterday my thirteen Idaho grandkids showed up at church without my son and his wife. We saw most of the kids walking to church. The rest showed up later by car. But no parents.
Every Sunday we have Sunday Dinner with our grandkids–except when the house is full of flu bugs and such. I always bring the cake.
Well, the parents had the bug so I told my grandkids I would drop the cake off later.
After church, I would have to cook dinner.
Now that was okay for me but I had to have dumplings.
When I got home, I chucked into my big pot a can of carrots, a can of mushrooms (not saving the mushroom juice for some reason), a can of chicken and rice soup, and a can of creamed chicken and vegetable soup. The later was added because I craved the creamy taste. I added salt, pepper, chicken seasoning, and just a titch of Cajon seasoning to give it a small kick.
I got the mixture boiling in just a minute, reached in the refrigerator for a can of biscuit dough for the dumplings–and came up empty!
Now I was in big trouble.
There was a tube of cinnamon dough.
Dare I overcome my hang-up about cinnamon dough dumplings on soup?
I though it over. Well, this soup does have a creamy taste. That might go with sweet.
I took the cinnamon roles one by one and carefully placed them on top of the boiling soup. My they looked pretty there with the soup boiling around them. But how would they taste?
While they boiled the first ten minutes or so uncovered, I put the frosting that came in the tube on gram crackers. Then I put the lid on the pan and let it boil another ten minutes or so. I let the soup simmer down for a few more minutes. My wife spooned the soup and dumplings in to large bowls.
Wir haben es wiederholt!
This first phase is from the translator at http://babelfish. altavista.com/tr
We use to say in Colorado: Wir haben es wieder gemacht!
We said that when we made a breakthrough in the laboratory.
But no matter how you say it in German, in English it is: We have done it again!
That’s what I said to my wife. This was the best dumpling dish yet.
And of course, I ate the desert. Cinnamon bun frosting is delightful on graham crackers. Ummn!
John T. Jones, Ph. D. (firstname.lastname@example.org, a retired VP of R&D for Lenox China, is author of detective & western novels, nonfiction (business, scientific, engineering, humor), poetry, etc. Former editor of Ceramic Industry Magazine, Jones is Executive Representative of International Wealth Success. He calls himself “Taylor Jones, the hack writer. "
More info: http://www.tjbooks.com
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