dumplingbazaar blogspot.com

Swift Current Library Dumpling Bazaar

Swift Current Library Dumpling Bazaar. Tuesday, August 19, 2008. 183; 2-12 to 3 lb. Chicken whole. 183; 4 C Water. 183; 2 C Chicken broth. 183; 1 Carrot, roughly chopped. 183; 1 Medium onion, cut into quarters. 183; 1 Stalk of celery, roughly chopped. 183; 12 t Salt. 183; 1 C Milk. 183; 14 t Freshly ground pepper. 183; 2 C All-purpose flour. 183; 12 t Baking soda. 183; 12 t Salt. 183; 3 T Shortening. 183; 34 C Buttermilk. Bring the chicken broth to a boil, and stir in the milk and pepper. Cor.
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Swift Current Library Dumpling Bazaar

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Swift Current Library Dumpling Bazaar. Tuesday, August 19, 2008. 183; 2-12 to 3 lb. Chicken whole. 183; 4 C Water. 183; 2 C Chicken broth. 183; 1 Carrot, roughly chopped. 183; 1 Medium onion, cut into quarters. 183; 1 Stalk of celery, roughly chopped. 183; 12 t Salt. 183; 1 C Milk. 183; 14 t Freshly ground pepper. 183; 2 C All-purpose flour. 183; 12 t Baking soda. 183; 12 t Salt. 183; 3 T Shortening. 183; 34 C Buttermilk. Bring the chicken broth to a boil, and stir in the milk and pepper. Cor.

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This web page dumplingbazaar.blogspot.com states the following, "Tuesday, August 19, 2008." We saw that the webpage said " 183; 2-12 to 3 lb." It also said " 183; 4 C Water. 183; 2 C Chicken broth. 183; 1 Carrot, roughly chopped. 183; 1 Medium onion, cut into quarters. 183; 1 Stalk of celery, roughly chopped. 183; 12 t Salt. 183; 1 C Milk. 183; 14 t Freshly ground pepper. 183; 2 C All-purpose flour. 183; 12 t Baking soda. 183; 12 t Salt. 183; 3 T Shortening. 183; 34 C Buttermilk. Bring the chicken broth to a boil, and stir in the milk and pepper."

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