Chicken and Dumplings

Stew:
1 1/2 cups milk (2% is suggested)
1 1/2 cups frozen mixed vegetables, thawed
1 1/2 cups cubed, cooked chicken (I used canned)
1 can (10 3/4 oz.) cream of chicken soup
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning

Dumplings:
1 cup baking mix (I used homemade baking mix)
1/3 cup French-fried onions, coursely chopped
7 Tbsp. milk
1/2 tsp. dried parsley flakes

In a large pot or Dutch oven, combine the stew ingredients. Bring to a boil, stirring occasionally. Meanwhile, in a small bowl, combine the dumpling ingredients and drop by spoonfuls into the simmering stew. Cook uncovered for 10 mintues. Cover and simmer another 10-12 minutes, or until an inserted toothpick into the dumplings comes out clean. Do not lift lid while simmering.

Cinnamon Stack Biscuits

2 c. flour
3 tsp. baking powder
1/2 tsp. cream of tartar
1/2 tsp. salt
3 Tbsp. sugar

Stir together and then cut in 1/2 cup shortening or butter with a pastry blender to make course crumbs.

Add 2/3 cup milk

Stir until mixture forms a ball. Turn onto lightly floured board or clean floured counter. Knead gently 4-5 times. Roll dough into a 10 X 16 inch rectangle. Brush with 1/4 cup melted margerine or butter.

Sprinkle with mixture of 1/4 cup sugar and 1 Tbsp. cinnamon.

Cut into squares 1-2 inches in size. (I use a pizza cutter.) Stack 3-5 squares together, cut side down (squares are standing up on their sides, vertically) into greased muffin tin. Bake at 425 degrees for 12-15 minutes.

Puff Pancakes

6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt
1/4 c. margerine or butter

Move oven rack to lowest level in the oven. Preheat oven to 400 degrees and heat up a 9 X 13 inch glass baking dish in the oven. Mix all ingredients-except the butter-together with a whisk. Melt the butter in the preheated baking dish while still in the oven. Quickly pour batter into the heated dish with the melted butter. Bake for 20 minutes. These are really fun for kids because the batter rises and becomes rather "puffy" in the pan!