11 oz Broccoli 8 oz Carrots 8 oz Chickenbreast Filets 1/2 c Milk 3/4 c Butter 2 1/2 oz Cream of wheat 1 Egg, separated 6 oz Cottage cheese Pureed Pepper Nutmeg,ground 2 tb Parsley,chopped 4 tb Lime Juice 3 c Chickenbroth, instant 2 c Chickenbroth,canned 1 cn Whole Cernel Corn,drained 1.Wash broccoli and cut into little roses, clean and peel carrots and cut into slices.Slice the chickenfilets in small slices. 2.For the dumplings heat the milk and the butter to a boil;add the cream of wheat while you stir and cook until it is a big dumpling. 3.Let it cool a little than mix in the eggyolk,cheese,salt,pepper,nutmeg and parsley and 1 tablespoon of the limejuice. 4. Whip the eggwhite until stiff and fold it under 5.Heat saltwater in pot and with a teespoon cut off little dumplings and let them simmer in the saltwater for 5 minutes. 6.Heat the broth;add broccoli,carrots and chickenmeat and simmer 5 minutes. 6.Add the dumplings and the rest of the limejuice. Typed by Brigitte Sealing Cyberealm BBS 315-786-1120
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