Well, we are now entering the next twelve months of Winter here in Bonavista, , so it is time for vegetable soup.
Swyers sells frozen turkey necks at $2.37 per packet, and I am still on my first packet after two weeks. Boil the necks for an hour, strain and hang on to the turkey necks, The stock is then augmented with a “soup pack” which is what Dana calls a plastic bag of slightly-blemished cabbage, parsnip, turnip, carrots etc. To a gallon of turkey-neck soup stock and veg I add (Teaspoons) salt*3, dill*1, curry*1, paprika*½, pepper*2. This made a 2.89 litre plastic tub to freeze.
I re-boiled those turkey necks and made another gallon of veggie soup. I ate that over the course of a few days.
Yesterday I continued wringing animal protein out of those necks for a third batch of soup. This is very much like that packet of Rice-a-Riso I bought in Wollongong back in 1968.
This morning I drained off the liquid into a sauce pan, and made dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
1/2 teaspoon salt
1 tablespoon margarine
1/2 cup milk
Mix by hand the flour, baking powder, sugar, and salt in medium size bowl. Cut in margarine until crumbly. Stir in milk to make a soft dough.
Drop by spoonfuls into boiling stew. Simmer 15 minutes.
I used only half my dumpling mixture, then balled the remainder and have popped them on a dinner plate in the freezer.
I shall extract half of them tomorrow, thaw and simmer. If that doesn’t work, then the remaining quarter will end up on the back or front lawns for my viewing enjoyment.
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