"Mary Fisher" <mary.fisher@[EMAIL PROTECTED]
> wrote in message
news:48dfd15f$0$766$4c56ba96@[EMAIL PROTECTED]
>
> "Dave Bell" <dbell@[EMAIL PROTECTED]
> wrote in message
> news:UNODk.2019$yr3.684@[EMAIL PROTECTED]
>> Chet wrote:
>>> Hello
>>>
>>>
>>> I am fairly new to cooking, but I am either doing something wrong and
>>> don't have the technique down yet, but I have 4 qts of chicken broth
>>> boiling and I make dumplings according to the recipe on the Bisquick
>>> box, I spoon them in the boiling broth and about 20 minutes later I
lost
>>> 80% of them the broth is a white creamy style, what did I do wrong.
>>>
>>> thanks
>>> Chet
>>
>> Started with Bisquick, maybe?
>> Seriously, I'd say they dumplings were too soft/wet.
>> Next time, add more flour mix or less milk.
>> Also possible, your broth may have been boiling vigorously enough to
beat
>> up the dough before it could set up. Should be a gentle simmer.
>>
>> Dad always made the dumplings for Mom's beef stew, and he only used
>> Bisquick. Came out light and floated nicely on the stock.
>>
>> I make mine from scratch, using a simple baking powder drop-biscuit
>> recipe, and they're fine.
>>
>> Dave
>
> I've no idea what Bisquick is but I make dumplings from SR flour, suet,
> water and salt. They're perfect every time - unless I leave them in too
> long of course :-)
>
It's many years since I last ate Mum' dumplings made to your recipe. In a
stew in the middle of winter. Just the thing if you are working in the
fields, but not in an office{;-)
Graham
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