Glenda, FM has the freshest, best produce I bet it was worth every penny for that sweet potato. Lynn--or should we call you Chef Lynn? What a delicious sounding dinner. Nodakgal, are you near Fargo? If so, stew would sure be welcome on a cold evening. What do you put in yours? I usually just do carrots, onions, celery and potatoes. Not too daring when it comes to stew. Wish we had some dessert!

I haven't made these but have eaten them at a friend's house years ago and I remember them as being very tasty. Thanks for the reminder because this thread prompted me to find the recipe she gave me. SHRIMP CHEESE CUPS Âmakes 16 1/4 lb. peeled, cooked shrimp, finely chopped 1 8-oz. package cream cheese, softened 1/4 cup prepared cocktail sauce 1/8 tsp. dried basil 1/8 tsp. garlic powder 1/8 tsp. marjoram 1/8 tsp. oregano 1/8 tsp. thyme 1 8-oz. package refrigerated crescent rolls In small bowl, beat cream cheese with cocktail sauce and seasonings until smooth. Stir in shrimp. Unroll crescent dough and separate into 4 rectangles. Press perforations together. Cut each rectangle lengthwise, then crosswise, into 4 pieces. Press each piece into small muffin cups. Spoon one rounded Tbs. of cheese mixture into each muffin cup. Lap the overhanging edges of the dough over the filling to enclose it. Bake in preheated 375 degree oven for 10 minutes. Remove from oven and cool on rack for 5 minutes before removing from pan. Serve warm with additional cocktail sauce and garnish with any leftover shrimp.

Hello, just wanted to tell you that I made this recipe (with your help - thank you!!) I cut down the celery to 4 stalks, used an 8 oz jar of relish, left out the hot sauce, used smoked ham cut up fine, added a bit of mayo ....AND IT WAS GREAT! Thank you for all your help! As I noted, I don't cook much and I made these for a party for 40 people. The wraps are all gone, they went quickly, were easy to make and looked nice on the plate. They one thing I was add to the recipe was to make sure you roll the wraps tightly, and "seal" the end with a bit of cream cheese to make sure the wrap stays closed. I cut the wraps about an hour before the party, put them on a platter with sprigs of parsley as garnish, then back in the fridge. T'was easy, good & nice addition to lots of cheese & veggie platters. Thank you again for your advice, it is very much appreciated!

If I were freezing this, I would not freeze the dumplings. I would cook the chicken and vegetables in broth, remove chicken meat from the bones, freeze the broth and meat separately. When you want to make the CnD, thaw the broth and chicken meat, get the broth boiling, add the dumplings, then when they are cooked through, add the chicken meat and let sit, covered 5 minutes to heat the chicken meat. Dumplings and noodles can get very mushy when frozen in broth. Their consistency can be broken down to mush. You could cut up your canned biscuits, flash freeze on a tray, and put in a freezer zip bag to add to the broth when making your chicken and dumplings. Just my opinion, Teresa