Tomato Bisque . . .

2 Large Cloves Garlic, minced (I use bottled minced garlic – 1 Tablespoon)

2 onions (can use frozen for a shortcut)

4 Tablespoons Butter

1 - 28oz Can of Diced Tomatoes

1 – 46oz Can of Tomato Juice

4 – Bay Leaves

1 – 8oz Package of Cream Cheese - softened

1 – Pint of Heavy Cream (you may also use light cream)

Salt & Pepper to taste

Lemon Juice (I use ½ of fresh lemon)

Saute’ onion and garlic in butter until soft. Add tomatoes, tomato juice and bay leaves. Simmer for 45 minutes. Remove from heat. Remove bay leaves from soup. Put two cups of soup in blender with the cream cheese and puree’. Add cream cheese mixture to soup. Add heavy cream and season with salt, pepper and lemon juice. May be served hot or cold. You can also add cooked shrimp, lobster or crabmeat.

Famous Dumplings in pictures . . .

Mix together:

5 cups flour
3 eggs
1 1/4 cup of broth
1 tsp garlic
1/2 Tspn Baking Powder
salt and pepper

While you are preparing dumpling dough, put some chicken stock on to boil. I used chicken breast that I have boiled and shredded, but sometimes the family just wants dumplings with no chicken.

Mommy's little helper

Flour the counter and roll out mixed dough (dough will be thick and springy)

Cut into long strips with pizza cutter lengthwise and then crosswise to make
strips about 1 inch by 3 inches.

Gather them up in a big wad. They will come apart in the boiling stock.

Drop in boiling broth - they will cook through in about 3 minutes.

They plump when you cook 'em.

Enjoy!

Mmmmm!

(crossed posted on my regular blog)