The Perdue Chicken Cookbook

/8 teaspoon ground pepper

/2 cup parboiled potatoes, cut in 1/2-inch cubes

/2 cup parboiled carrots, cut in 1/2-inch pieces

/2 cup shredded green cabbage

cup thinly-sliced leek, white and tender green parts only, or 1 medium

onion, thinly sliced

1 package (10-ounces) frozen corn kernels from 2 ears of corn

Knepp

In large saucepan over high heat, bring broth to a boil. Add other

ingredients and reduce heat to low. Simmer for 3 minutes while making

dumplings.

Knepp (Little Dumplings)

egg

/4 cup flour

/3 cup water

/4 teaspoon salt or to taste

/8 teaspoon baking powder

Pinch ground nutmeg

teaspoon minced, fresh parsley, optional garnish

In small bowl, beat egg; stir in flour, water, salt, baking powder, and

nutmeg. Drop batter by half teaspoons into the simmering soup. When

dumplings rise to top, stir in parsley and serve.

Variation: Chicken Spinach Straciatella

Omit dumplings. Clean and stem 1/2 pound fresh spinach; stack and cut into

/2-inch strips. Whisk together 2 eggs with 1/2-cup grated Parmesan cheese.

Stir in spinach with chicken, then heat soup just to boiling. Immediately

pour in the egg mixture in a thin stream, while stirring. The goal is to

end up with thread-like strands of cooked egg. Cook until soup simmers

again; stir gently just before serving.

STEW FROM BAVARIA Serves 4

If you like mild sauerkraut, instead of just draining it, as the recipe

suggests, rinse it in a colander or strainer.

roaster boneless breast, cut into bite-size pieces

salt and ground pepper to taste

tablespoons butter or margarine

medium onion, thinly sliced

pound sauerkraut, drained

can (16 ounces) whole berry cranberry sauce

large apple, peeled, cored and sliced

/2 cup chopped walnuts (optional)

Season breast pieces with salt and pepper. In a flame proof casserole or

Dutch oven over medium heat, melt butter. Add chicken and onions. Saute

until lightly browned, about 5 minutes. In a bowl combine sauerkraut,

cranberry sauce and apples. Spoon over chicken and onions and toss gently.

Cover and simmer over medium-low heat for 20 minutes. Sprinkle with walnuts

just before serving.

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