Chicken and dumplings don't have to be a distant memory

of dinner at grandma's or a daunting all-day project in the

kitchen. Chicken Stew with Classic Dumplings, a reinvented version of

the old favorite, boasts all the requisite ingredients, but is

quick enough to make after work. The stew takes advantage of

canned chicken broth and cooked chicken paired with the traditional trio

of carrots, onion and celery. The dumplings, made in minutes

with self-rising flour and chicken broth, are simply dropped into the

bubbling broth and are ready in 10 to 15 minutes.

Of course, chicken is not the dumpling's only companion.

Tomato Vegetable Stew with Cheddar Cheese Dumplings is a

jazzed up way to enjoy dumplings without compromising their

soothing effects. Tomatoes, chicken broth, green beans and sauteed celery

and onions unite to form a flavorful broth that thickens nicely as

the ceesy drop dumplings simmer.

Chicken Stew with Classic Dumplings Stew

2 Tbsp. vegetable oil

1 large onion, chopped

3 carrots, peeled and thinly sliced

4 ribs celery, coarsely chopped

6 cups chicken broth

1/2 tsp. pepper

3 cups cooked chicken, coarsely chopped

Dumplings

1-1/2 cups Martha White Self-Rising Flour

1/4 cup shortening

2 Tbsp. chopped fresh parsley

1/2 cup chicken broth

In six-quart Dutch over or large saucepan with lid, heat oil

over medium high heat; add onion, carrots and celery. Cook and stir

until carrots are tender. Stir in cooked chicken. In medium bowl,

using pastry blender or two knives, cut shortening into very small

pieces to evenly distribute into dry ingredients until mixture

resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir until dry

ingredients are moistened. Drop by tablespoonfuls over

simmering broth. Cover and cook over medium low heat 10 to 15 minutes

or until dumplings are firm. Six to eight servings.

Tomato Vegetable Stew with Cheddar Cheese Dumplings Stew

2 Tbsp. vegetable oil

2 large onions, coarsely chopped

2 ribs celery, coarsely chopped

1 (28 oz.) can diced tomatoes, undrained

1 (14.5 oz.) can chicken broth

2 cups frozen Italian green beans

1 tsp. dried basil leaves

1/4 tsp. pepper

Dumplings

1-1/2 cup Martha White Self-Rising Flour

1/2 tsp. dry mustard

1/4 cup shortening

1/2 cup shredded sharp Cheddar cheese

2/3 cup milk

In six-quart Dutch over or large saucepan with lid, heat

oil over medium high heat; add onion and celery. Cook and

stir until celery is tender. Add remaining stew ingredients;

bring to a boil. Reduce heat; simmer 15 to 20 minutes or until

beans are tender. In medium bowl, combine flour and mustard.

With pastry blender or two knives, cut shortening into very small

pieces to evenly distribute into dry ingredients until mixture

resembles coarse crumbs. Stir in cheese. Add milk; stir until dry

ingredients are moistened. Drop by tablespoonfuls over

simmering stew. Cover and cook over medium low heat 10 to 15

minutes or until dumplings are firm.

Smoky White Bean Stew with Corn Meal Dumplings Stew

2 Tbsp. vegetable oil

1 large onion, chopped

3 carrots, peeled and thinly sliced

1/2 lb. smoked sausage, cut into 1/2-inch slices

1 (14.5 oz.) can chicken broth

2 cups water

2 cups cabbage, coarsely shredded

1 (15.8 oz.) can great northern beans, undrained

1/8 to 1/4 tsp. pepper

1 bay leaf

Dumplings

1 cup Martha White Self-Rising Flour

1/2 cup Martha White Self-Rising Corn Meal Mix

1/4 cup shortening

2 Tbsp. chopped fresh parsley

1/2 tsp. coarsely ground pepper

2/3 cup milk

In six-quart Dutch over or large saucepan with lid, heat

oil over medium high heat; add onion and carrots. Cook and

stir until carrots are tender. Stir in sausage; cook until

lightly browned. Add remaining stew ingredients; bring to a boil.

Reduce heat; simmer 15 to 20 minutes or until cabbage is

tender. Remove and discard bay leaf. In medium bowl, combine flour

and corn meal. With pastry blender or 2 knives, cut shortening

into very small pieces to evenly distribute into dry ingredients

until mixture resembles coarse crumbs. Stir in parsley and

pepper. Add milk; stir just until dry ingredients are moistened.

Drop by tablespoonfuls over simmering stew. Cover and cook

over medium heat 10 to 15 minutes or until dumplings are firm. Six

to eight servings.

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