---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups/stews
       Yield: 4 servings
      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
       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