Title: Chicken Cream with Vegetables and Dumplings
Categories: Poultry, Main dishes, Breads, Muffins & r
Yield: 4 Servings

** Package Together **
2 oz Freeze-Dried Chicken, Or
4 oz Chicken-Flavored T V P
1 oz Freeze-Dried Carrots
1 oz Freeze-Dried Green Beans
1 oz Freeze-Dried Peas
4 Chicken Bouillon Cube, Or
1/4 c Chicken Bouillon Granules
1 ts Dill Weed
1/2 ts Tarragon
** Package Separately **
1 pk Leek Soup, Packet -- to make
4 1/2 Cups
1 Savory Dumplings
3/4 c Dry Milk
1 tb Margarine
Salt -- as needed
5 1/2 c Water

1. Add 5 c cold water to the pot and add all ingredients except dumplings
and milk. Bring to a boil and simmer 10 minutes, stirring regularly. 2. Mix
1/2 c water with milk powder; add to soup gradually. Add margarine. 3. Make
dumpling dough and spoon in when soup is simmering.

Makes 8 cups.

Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske

From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:
04-15-94 (20:09) Num (4) Cooking

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip