I'm a little bummed, the weather here is warm again. Dang.
I am all so done with summer and have really ramped up my Fall Menu planning with stews, fricassee and braised meats. Oh well.
Tonight I am making my usual chicken and dumplings. I have made this for years and at times fooled around with the dumplings, using herbs, or cheese, or whatever recipe I find and it sounds good.
The one that has never let me down believe it or not, is Bisquick. I know, you'd think I could do better, but honestly I like it. I was looking through the New York Times Cook Book and found one for Tomato Dumplings (made with tomato juice) and thought about trying it.
I'm wondering if anyone else has made these? Are they maybe not the right dumpling for this dish, if not what would you could them with? I guess they would have the consistency of a tomato souffle maybe? By the way, I've done the Herb Dumplings in this cookbook, and I didn't care for them at all.